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How to Make Tonkotsu Ramen at Home Using a Pressure Cooker

Ramen is more than just a dish; it’s a culinary adventure that transports you to the bustling streets of Japan. Among the myriad of ramen styles, tonkotsu ramen—a rich, creamy pork broth—is perhaps the most indulgent. Traditionally, achieving that luxurious broth can take hours, but with the aid of a pressure cooker, you can create a delectable bowl of tonkotsu ramen right in your own kitchen in a fraction of the time.

What You’ll Need

Ingredients for the Broth:

• 1.5 kg pork bones (ideally a mix of trotters and neck bones)
• 500 g pork belly
• 3 litres water
• 1 onion, halved
• 1 head of garlic, cut in half horizontally
• A small piece of ginger (about 50 g), sliced
• 3 spring onions (scallions), roughly chopped
• 100 ml soy sauce
• 50 ml mirin
• Salt, to taste

Toppings (Optional but Delicious):

• Soft-boiled eggs (ramen eggs)
• Chashu pork (braised pork belly)
• Nori seaweed
• Chopped spring onions
• Menma (fermented bamboo shoots)
• Bean sprouts
• Sesame seeds

For Serving:

• Ramen noodles (fresh or dried)

Equipment:

• Pressure cooker
• Strainer
• Large pot
• Bowl for serving

Instructions

Step 1: Prepare the Pork Bones

Before cooking, it’s essential to clean the pork bones to remove any impurities that can cloud your broth. Place the bones in a large pot, cover with water, and bring to a boil. Boil for about 10 minutes. Drain and rinse the bones under cold water until they are clean. This simple step significantly improves the flavour and clarity of your broth.

Step 2: Brown the Pork Belly

While the bones are boiling, heat a little oil in the pressure cooker on the sauté setting (if applicable) or in a separate pan. Add the pork belly skin-side down and sear until golden. This caramelisation adds depth to your broth and enhances the flavours. Once browned, remove the pork belly and set it aside.

Step 3: Combine Ingredients in the Pressure Cooker

Return the cleaned pork bones to the pressure cooker and add the previously browned pork belly, 3 litres of water, onion, garlic, ginger, and spring onions. Secure the lid and ensure the pressure release valve is closed properly.

Step 4: Cook the Broth

Set the pressure cooker to high pressure and cook for about 120 minutes. If you’re using a stovetop model, bring it to high pressure, then reduce the heat to maintain pressure. For electric models, simply select the high-pressure setting. After cooking, allow the pressure to release naturally for about 30 minutes before opening the lid.

Step 5: Strain the Broth

Once the cooking time is complete, carefully strain the broth through a fine sieve into a large pot. Discard the solids, and return the clear broth to the pot. Add the soy sauce, mirin, and salt to taste. This is the base of your tonkotsu ramen.

Step 6: Prepare the Noodles

While the broth is simmering away absorbingly aromatic flavours, cook the ramen noodles according to the package instructions. Fresh ramen typically takes about 3-4 minutes, while dried varieties may require 6-8 minutes. Drain and set aside.

Step 7: Assemble the Ramen Bowls

In a serving bowl, place a serving of noodles, ladle over the steaming tonkotsu broth, and add your desired toppings. For a classic touch, include a soft-boiled egg marinated in soy sauce and mirin, slices of chashu pork, some nori, chopped spring onions, and any additional garnishes you fancy.

Step 8: Enjoy!

Your homemade tonkotsu ramen is ready to be devoured! Take a moment to appreciate the tantalising aroma before digging in. Each slurp of the rich, velvety broth combined with perfectly cooked noodles and toppings is a bite of bliss.

Final Thoughts

Making tonkotsu ramen at home with a pressure cooker not only saves time but also allows you to customise your toppings and flavours to suit your palate. With this recipe, you have the potential to bring the authentic taste of Japan to your dining table. Enjoy the thrilling experience of creating your own ramen, and don’t forget to share your delicious creation with family and friends! Happy cooking!

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