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Easy tonkotsu ramen recipe
Easy tonkotsu ramen recipe
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Prep Time:
255 minutes
Cook Time:
255 minutes
Total Time:
510 minutes
Indulge in a comforting fusion of tonkotsu and ramen with rich pork, noodles, and savory sauce to cozy up your winter evenings.
Ingredients:
  • 1 brown onion, halved
  • 1kg Pork Belly Roast Boneless, rolled, tied with kitchen string
  • 1L (4 cups) chicken style liquid stock
  • 1 green shallot, halved crossways
  • 3 thick slices fresh ginger
  • 3 garlic cloves
  • 1 dried red chilli
  • 4 eggs
  • 270g pkt dried ramen noodles
  • 75g (1/4 cup) white miso paste
  • 60ml (1/4 cup) mirin
  • 40.00 ml sake
  • 42.00 gm light soy sauce
  • 1 bunch pak choy, quartered lengthways
  • Roasted nori, shredded, to serve (optional)
  • Kimchi, to serve (optional)
  • Sesame oil, to drizzle
  • Green shallot, halved crossways, thinly sliced, to serve
  • Toban djan or sambal oelek, to serve (see note)
Instructions:
  • Heat a large saucepan or flameproof casserole dish over high heat. Char the brown onion, cut-side down, for 1-2 minutes. Add the pork, stock, and 1.25 liters (5 cups) of water. Bring to a boil and skim the surface.
  • Prepare the green shallot, ginger, garlic, and dried chili by lightly pounding them on a chopping board to enhance their flavors. Add this mixture to the pan and simmer on low heat, covered, for 4 hours or until the pork is extremely tender.
  • Carefully lift the pork out of the flavorful stock using tongs and place it on a plate. Allow it to cool down a bit. Cover the plate with plastic wrap and refrigerate for 4 hours until nicely chilled. Strain the stock, getting rid of the solids. Chill the stock in the fridge until you're ready to use it.
  • Heat the stock mixture in a large saucepan over medium-high heat until it gently simmers when ready to serve.
  • Place the eggs in a saucepan filled with cold water, and bring to a gentle boil over medium heat. Let simmer for 4 minutes to achieve soft-boiled eggs. Transfer the eggs to a bowl of ice water using a slotted spoon to cool quickly. Peel, halve, and enjoy.
  • Cook the ramen noodles in boiling water according to package instructions, adding the pak choy in the last 30 seconds of cooking. Drain before serving.
  • Heat a frying pan over high heat, then thinly slice the pork and cook for 1-2 minutes on each side until heated through. Serve by dividing the noodles and pak choy among individual bowls.
  • Combine the miso, mirin, sake, and soy sauce with the stock mixture. Pour this flavorful mixture over the noodles. Top with pork slices, green shallots, halved eggs, nori, and kimchi if desired. Finish with a drizzle of sesame oil and serve with toban djan.

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