Ingredients with Measurements:
- 1 pound pork bones
- 1 onion, chopped
- 1 head garlic, halved
- 1 piece ginger, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon salt
- 8 cups water
- 4 packs ramen noodles
- 4 soft-boiled eggs
- 4 green onions, sliced
- 4 sheets nori
- 1/4 cup truffle oil
- 1/4 cup sliced shiitake mushrooms
- 1/4 cup sliced enoki mushrooms
- 1/4 cup sliced oyster mushrooms
- 1/4 cup sliced king trumpet mushrooms
- 1/4 cup sliced button mushrooms
Special equipment needed:
- Pressure cooker
- Large pot
- Strainer
Step-by-step instructions:
1. In a pressure cooker, add pork bones, onion, garlic, ginger, vegetable oil, soy sauce, sake, salt, and water. Cook on high pressure for 2 hours.
2. Release the pressure and strain the broth through a strainer. Discard the solids.
3. In a large pot, bring the broth to a boil. Add ramen noodles and cook for 3 minutes.
4. Divide the noodles among 4 bowls.
5. Add a soft-boiled egg, sliced green onions, and a sheet of nori to each bowl.
6. In a small pan, heat truffle oil and add sliced mushrooms. Cook until mushrooms are tender.
7. Divide the mushrooms among the bowls.
8. Pour the hot broth over the noodles and mushrooms.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Temperature:
Pressure cooker: High pressure
Boiling: 100°C (212°F)
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Pork bones can be substituted with chicken bones or beef bones.
- Shiitake, enoki, oyster, king trumpet, and button mushrooms can be substituted with any type of mushroom.
- Truffle oil can be substituted with sesame oil or olive oil.
Variations:
- Add sliced pork belly or chicken breast for extra protein.
- Add corn, bean sprouts, or bamboo shoots for extra texture.
- Add chili oil or sriracha for extra heat.
Tips and tricks:
- Soft-boil eggs for 6 minutes for a runny yolk.
- Use fresh ramen noodles for best results.
- Adjust the amount of truffle oil to your liking.
Storage instructions:
Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and noodles separately in the microwave or on the stovetop until hot.
Presentation ideas:
Serve the ramen in a large bowl and garnish with sliced green onions, nori, and mushrooms.
Garnishes:
Sliced green onions, nori, and mushrooms.
Pairings:
Serve with a side of edamame or gyoza.
Suggested side dishes:
Edamame or gyoza.
Troubleshooting advice:
- If the broth is too salty, dilute it with more water.
- If the noodles are too soft, cook them for a shorter time.
Food safety advice:
- Make sure to cook the pork bones thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tonkotsu ramen originated in Fukuoka, Japan, in the 1940s. It is known for its rich and creamy pork broth.
Flavor profiles:
Savory, umami, earthy, and truffle.
Serving suggestions:
Serve hot and enjoy as a comforting meal.
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Region: Japanese