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Mastering Tonkotsu Ramen at Home: A Recipe from Glebe Kitchen

Tonkotsu ramen, renowned for its rich, creamy pork broth, has taken the culinary world by storm. Originating from Fukuoka in Japan’s Kyushu region, this beloved dish is a testament to the art of slow cooking and the magic of umami. Preparing tonkotsu ramen at home may seem daunting, but with a little patience and the right ingredients, you can create an authentic bowl of this delicious dish right in your kitchen. Here at Glebe Kitchen, we’ve crafted a recipe that brings the flavour and charm of traditional ramen straight to your dining table.

Ingredients

For the Broth:

• 1.5 kg pork bones (ideally trotters, neck bones, and back bones)
• 1 onion, halved
• 1 bulb of garlic, halved horizontally
• 1 piece of ginger (approximately 5cm), sliced
• 2 spring onions (scallions)
• Water

For the Chashu (Braised Pork):

• 500g pork belly, rolled and tied
• 100ml soy sauce
• 100ml mirin
• 100ml sake
• 50g sugar
• 2 cloves garlic, crushed
• 1 piece of ginger (about 5cm), sliced
• 1 spring onion

For the Tare (Seasoning):

• 100ml soy sauce
• 50ml mirin
• 50ml sake

For the Noodles:

• Fresh ramen noodles (or dried if unavailable)

Toppings (optional):

• Soft-boiled eggs (marinated in soy sauce)
• Nori (seaweed)
• Narutomaki (fish cakes)
• Menma (bamboo shoots)
• Freshly chopped spring onions
• Chilli oil

Instructions

Step 1: Prepare the Broth

1. Blanch the Bones: Start by blanching the pork bones to remove impurities. Place the bones in a large pot, cover with water, and bring to a rolling boil for about 10 minutes. Drain and rinse the bones under cold water to discard any scum.

2. Simmer the Broth: In a clean pot, add the blanched bones, halved onion, garlic, ginger, and spring onions. Fill the pot with water, ensuring the bones are fully submerged. Bring to the boil, then reduce to a gentle simmer. Keep it simmering for at least 12-14 hours, adding water as necessary to maintain the broth level. The longer you simmer, the richer the flavour will become.

Step 2: Make the Chashu

1. Braise the Pork Belly: In a separate pot, place the rolled pork belly and cover it with water. Add soy sauce, mirin, sake, sugar, garlic, ginger, and spring onion. Bring to the boil, then reduce to a gentle simmer. Cook for about 2-3 hours, turning occasionally. The meat should be tender and infused with the braising liquid.

2. Cool and Slice: Once cooked, remove from heat and let it cool in the braising liquid. When cool, slice into thick pieces for serving.

Step 3: Prepare the Tare

1. In a small bowl, mix soy sauce, mirin, and sake. This will be added to the broth later for seasoning.

Step 4: Cook the Noodles

1. In a separate pot, bring water to boil and cook the ramen noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process, then set aside.

Step 5: Assemble Your Tonkotsu Ramen

1. Strain the Broth: Once your broth has reached a creamy consistency, strain it through a fine sieve to remove the solids. Return it to a clean pot and stir in the tare mixture to taste.

2. Serve: In a large bowl, place a serving of noodles and ladle the hot broth over the top. Add slices of chashu, a soft-boiled egg (if using), and other toppings of your choice, such as air-fried nori, spring onions, or a splash of chilli oil.

Final Thoughts

Creating tonkotsu ramen at home is a rewarding experience, allowing you to customise flavours to your preference. While it may require some time and effort, the end result is a steaming bowl of comfort that delights the senses. Gather your loved ones, and savour the fruits of your labour together—a perfect way to enjoy this rich culinary tradition in the warmth of your own home.

At Glebe Kitchen, we believe that cooking is not just about feeding your body, but also about nurturing your soul. So grab your apron, embrace the process, and let the flavours of Japan inspire your next meal. Happy cooking!

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