Authentic Tonkotsu Ramen Broth Food

TONKOTSU RAMEN

Steps:

• Combine the soy, sake, mirin, sugar, garlic and green onions in a ziploc bag large enough to hold the pork belly. Stick a straw in the bag and seal the ziploc bag up against it (so the straw is the only opening). Suck as much of the air out as you can and seal.
• Sous vide the pork for 10-11 hours at 170F.
• Remove pork from the ziploc bag. Discard the bag and marinade.
• Let the chashu pork belly cool completely.
• Slice across the chashu pork (so you get bacon like slices) - into 8-12 slices about 1/8 to 3/16 inches thick. Reserve. You won't need all the pork for 4 servings.
• Combine all the ingredients in a small sauce pan. Simmer at the lowest setting for about an hour. Top up with a bit of chicken stock if needed.
• Remove the bacon.
• Combine all ingredients in a small sauce pan and simmer at the lowest setting for about 5 minutes.
• Bring enough water to cover the eggs to a boil. If you have a way to prick the eggshell do it. Boil large eggs for 6 minutes 30 seconds. If using extra large eggs boil them for 7 minutes 30 seconds. You may have to adjust your times slightly depending on the exact size of your eggs but this should get you pretty close.
• Submerge the eggs in cold or ice water to chill. This stops the egg yolks from continuing to set up. Peel. Cut in half right before you serve your tonkotsu ramen.
• Boil the ramen noodles in plenty of water as directed by the packaging. If there's no translation on the packaging usually its 4 minutes. You don't need to salt the water.
• Cook the mushrooms along side the noodles - you just want them softened.
• Gently fry the chashu pork in a non-stick skillet until lightly browned.
• Place 1/4 of whichever tare you are using in the bottom of four bowls.
• Ladle in about 1/2 cup of the tonkotsu broth into each of the bowls and stir to mix.
• Add the noodles. Pour in another 1 1/2 cups of the tonkotsu broth per bowl.
• Top with the egg, mushrooms, pork and green onions.

RICH AND CREAMY TONKOTSU RAMEN BROTH RECIPE

Steps:

• Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.
• While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking. Add onions, garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.
• Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you've scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chicken's spines.
• Return bones to pot along with charred vegetables, leeks, scallion whites, mushrooms, and pork fatback. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears. (This should stop appearing within the first 20 minutes or so.) Use a clean sponge or moist paper towels to wipe any black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.
• Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork fatback is completely tender, about 4 hours. Carefully remove pork fat with a slotted spatula. Transfer fatback to a sealed container and refrigerate until step 7. Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.
• Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a fine-mesh strainer lined with several layers of cheese cloth. Skim liquid fat from top with a ladle and discard.
• Finely chop cooked pork fatback and whisk into finished broth. To serve, season broth with condiments of your choice (salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all, for instance) and serve with cooked ramen noodles and toppings as desired.

RAMEN NOODLE SOUP

Steps:

• In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.