Chestnut Free Tonkotsu Ramen
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Learn more āIngredients
4 servings
For the broth
- 3 lb pork neck bones or trotters
- 1 lb pork belly, skin-on
- 3 tbsp garlic-infused oil
- 1-inch piece fresh ginger, sliced into coins
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp salt, plus more to taste
For the marinated eggs
- 4 large eggs, pasteurized
- 3 tbsp tamari
- 1 tbsp maple syrup
- Ā½ cup water
For serving
- 12 oz dried rice noodles (medium width)
- 6 scallions, green tops only, thinly sliced
- 2 tsp sesame seeds (optional)
- 1 tbsp garlic-infused oil, for drizzling (optional)
- 4 sheets nori, halved (optional)
Instructions
- 1
Place the pork neck bones in a large stockpot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes, until the water turns grey and foamy. Drain, rinse the bones under cold running water, and scrub off any dark residue. Rinse the pot clean.
- 2
Return the blanched bones to the pot along with the pork belly. Add 12 cups of cold water and bring to a vigorous boil over high heat. Reduce to a rolling boil ā not a gentle simmer ā and cook uncovered for 3 to 4 hours, adding water as needed to keep the bones submerged, until the broth is opaque, milky white, and has reduced to about 8 cups. The vigorous boil is what emulsifies the collagen and fat into the characteristic tonkotsu milkiness.
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