[Great Ramens of Japan] : How to make Hakata Tonkotsu Ramen (博多ラーメンの作り方)
Posted On 10/01/2020
This is a 3-part series showcasing the 3 Great Ramens of Japan : Kitakata Ramen, Sapporo Ramen and Hakata Ramen.
In this recipe, I will show you how to make Hakata Tonkotsu Ramen Recipe 博多ラーメン. Tonkotsu ramen (Pork Bone Ramen) originated from Hakata district of Fukuoka city in Kyushu which is why Hakata Ramen is one of the most famous in Japan. The tonkotsu (pork-bone) soup base is boiled over long hours for a rich, milky and layered taste, typically served with ultra-thin, straight, and firm noodles.
Some of the most famous ramen restaurants in Japan and all over the world are renowned for Hakata Ramen, like Ichiran, Ippudo, Ikkousha.
In my recipe, a lot of time and effort is put into boiling the Tonkotsu soup which is purely made from pork bone. The soup is boiled 3 rounds totally about 9 hours and in each round of boiling some soup is extracted and combined in order to create layered taste and strong umami. The noodles were handmade into thin and straight noodles, and kept firm when boiling. The sauce was made with a variety of ingredients to create a nice complement to the soup without overpowering it. I also made my own chilli paste to add a bit of spice to the soup as topping, other than the usual ramen toppings.
As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.
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