Asians > Japanese > Ramen

Creamy Tonkotsu Ramen Recipe

Ingredients with Measurements:
- 1 lb pork bones
- 6 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch ginger, sliced
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 2 packs ramen noodles
- 1 cup sliced mushrooms
- 2 cups baby spinach
- 2 boiled eggs, halved
- 1 green onion, sliced
- Salt and pepper to taste

Special equipment needed:
- Pressure cooker or slow cooker
- Fine mesh strainer

Step-by-step instructions:

1. In a pressure cooker or slow cooker, add the pork bones and water. Cook on high pressure for 2 hours or low heat for 6 hours.

2. Once the bones are cooked, remove them from the broth and strain the broth through a fine mesh strainer. Discard any solids.

3. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and sliced ginger. Cook until fragrant, about 2-3 minutes.

4. Add the soy sauce, sake, and mirin to the pan. Cook for another 2-3 minutes.

5. Add the broth to the pan and bring to a boil. Reduce heat and let simmer for 10 minutes.

6. Cook the ramen noodles according to package instructions.

7. In a separate pan, sauté the sliced mushrooms until tender.

8. To assemble the ramen bowls, divide the cooked noodles among four bowls. Pour the hot broth over the noodles.

9. Add the sautéed mushrooms, baby spinach, and boiled egg halves to each bowl.

10. Garnish with sliced green onion and season with salt and pepper to taste.


Time:
Preparation time: 15 minutes
Cooking time: 2 hours (pressure cooker) or 6 hours (slow cooker)
Temperature:
Cook on high pressure (pressure cooker) or low heat (slow cooker) for 2-6 hours. Boil broth on medium heat and simmer for 10 minutes.
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g

Substitutions for ingredients:
- Pork bones can be substituted with chicken bones or beef bones.
- Vegetable oil can be substituted with sesame oil.
- Sake and mirin can be substituted with dry sherry or rice vinegar.

Variations:
- Add sliced pork belly or chicken to the ramen bowls.
- Add corn or bamboo shoots as additional toppings.
- Add chili oil or hot sauce for a spicy kick.

Tips and tricks:
- For a creamier broth, add a splash of heavy cream or coconut milk.
- To save time, use pre-made broth instead of making your own.
- Make the broth in advance and freeze for later use.

Storage instructions:
Store leftover broth in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the broth on the stovetop over medium heat until heated through.

Presentation ideas:
Serve the ramen bowls in a large, shallow bowl. Garnish with sliced green onion and a sprinkle of sesame seeds.

Garnishes:
Sliced green onion, boiled egg halves, sesame seeds

Pairings:
Serve with a side of steamed edamame or gyoza dumplings.

Suggested side dishes:
Steamed edamame or gyoza dumplings.

Troubleshooting advice:
- If the broth is too salty, dilute with more water or unsalted broth.
- If the broth is too thin, let it simmer for longer to reduce and thicken.

Food safety advice:
- Make sure to cook the pork bones thoroughly to avoid any foodborne illnesses.
- Store leftover broth in the refrigerator and consume within 3 days.

Food history:
Tonkotsu ramen originated in Fukuoka, Japan in the 1930s. It is known for its rich, creamy broth made from pork bones.

Flavor profiles:
Savory, umami, creamy

Serving suggestions:
Serve hot as a main dish for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Japanese

Taste: Rich, Creamy, Savory, Umami, Porky