Asians > Japanese > Ramen

Garlic Tonkotsu Ramen Recipe

Ingredients with Measurements:
- 1 lb pork belly
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 8 cups chicken broth
- 2 cups water
- 1 cup soy sauce
- 1 cup sake
- 1 cup mirin
- 1 tbsp sugar
- 1 lb fresh ramen noodles
- 4 soft-boiled eggs
- 4 green onions, sliced
- 4 sheets nori seaweed
- 2 tbsp sesame oil
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Skillet
- Tongs
- Strainer

Step-by-step instructions:

1. Preheat the oven to 375°F. Season the pork belly with salt and pepper and place it on a baking sheet. Roast for 45 minutes or until crispy on the outside and tender on the inside. Let it cool and slice it into thin pieces.

2. In a large pot, heat the vegetable oil over medium heat. Add the garlic, onion, and ginger and sauté for 5 minutes or until fragrant.

3. Add the chicken broth, water, soy sauce, sake, mirin, and sugar. Bring to a boil and then reduce the heat to low. Simmer for 1 hour.

4. Strain the broth and discard the solids. Return the broth to the pot and keep it warm over low heat.

5. Cook the ramen noodles according to the package instructions. Drain and rinse with cold water.

6. In a skillet, heat the sesame oil over medium heat. Add the sliced pork belly and cook until crispy on both sides.

7. To assemble the ramen bowls, divide the noodles among four bowls. Pour the hot broth over the noodles. Top with the sliced pork belly, soft-boiled eggs, green onions, and nori seaweed.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 45 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 700
Fat: 35g
Carbohydrates: 60g
Protein: 30g
Sodium: 3000mg

Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sake can be substituted with dry white wine or rice vinegar.
- Mirin can be substituted with sweet sherry or honey.

Variations:
- Add sliced mushrooms or bok choy to the broth.
- Use tofu instead of pork belly for a vegetarian version.
- Add chili oil or sriracha for a spicy kick.

Tips and tricks:
- To make soft-boiled eggs, bring a pot of water to a boil. Gently lower the eggs into the water and cook for 6 minutes. Remove the eggs and place them in a bowl of ice water to stop the cooking process.
- To keep the noodles from sticking together, rinse them with cold water after cooking.
- For a richer broth, simmer the pork bones with the broth for several hours before adding the other ingredients.

Storage instructions:
Store the leftover broth and pork belly in separate airtight containers in the refrigerator for up to 3 days. Reheat the broth before serving.

Reheating instructions:
Reheat the broth in a pot over low heat until hot. Reheat the pork belly in a skillet over medium heat until crispy.

Presentation ideas:
Serve the ramen bowls on a wooden board with chopsticks and spoons.

Garnishes:
Garnish with sesame seeds, sliced jalapeños, or cilantro.

Pairings:
Pair with a cold beer or a glass of sake.

Suggested side dishes:
Serve with a side of edamame or a cucumber salad.

Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the pork belly is not crispy enough, cook it for a few more minutes in the skillet.

Food safety advice:
Make sure the pork belly is cooked to an internal temperature of 145°F to prevent foodborne illness.

Food history:
Tonkotsu ramen originated in Fukuoka, Japan in the 1930s. It is made with pork bones that are simmered for several hours to create a rich and creamy broth.

Flavor profiles:
This garlic tonkotsu ramen has a savory and umami flavor from the pork broth and soy sauce. The garlic and ginger add a subtle kick, while the sesame oil gives it a nutty flavor.

Serving suggestions:
Serve the ramen bowls hot and enjoy with chopsticks and a spoon.

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Region: Japanese

Taste: Savory, Umami, Garlicky, Rich, Creamy