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A rich and soul-warming Tonkotsu Ramen featuring a milky pork bone broth that has been simmered for hours, paired with tender torch-seared Chashu pork belly and classic umami toppings.
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Clean and parboil pork bones, then simmer with aromatics for 12+ hours to create the white broth. → Roll, tie, and braise the pork belly in a soy-based marinade until tender. → Slice the Chashu and sear with a torch; sauté mushrooms in the braising liquid. → Combine the broth, tare, noodles, and toppings in a pre-warmed bowl.
Clean and parboil pork bones, then simmer with aromatics for 12+ hours to create the white broth. → Roll, tie, and braise the pork belly in a soy-based marinade until tender. → Slice the Chashu and sear with a torch; sauté mushrooms in the braising liquid. → Combine the broth, tare, noodles, and toppings in a pre-warmed bowl.
A rich and soul-warming Tonkotsu Ramen featuring a milky pork bone broth that has been simmered for hours, paired with tender torch-seared Chashu pork belly and classic umami toppings.
Wash the pork bones thoroughly under cold running water, scrubbing away any blood or loose bits.
Place bones in a pot, cover with water, and bring to a boil. Drain the water and clean the bones and the pot again to remove all impurities.
Return the clean bones to the pot with fresh water. Add chopped ginger, halved shallots, and green onions. Simmer on high heat for 12+ hours until the broth becomes milky white.
Roll the pork belly tightly and tie it with kitchen twine. In a separate pot, combine garlic, sliced ginger, green onions, soy sauce, vinegar/mirin, and sugar.
Place the pork belly into the marinade and braise in the oven (covered) until tender. Once done, slice the Chashu into rounds.
The secret to a white Tonkotsu broth is a rolling boil and very clean bones.
Cleaning the bones after the first parboil is essential to prevent a gray or muddy broth.
Let the Chashu cool slightly before slicing to get cleaner, more even rounds.
This recipe is based on visual analysis as the creator mentioned the full written recipe is pending.
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