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Hakata tonkotsu ramen
RAMEN KAONASHI

Hakata Tonkotsu Ramen

Authentic Hakata-style tonkotsu ramen from scratch.
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Cook Time 10 hours 30 minutes
Total Time 10 hours 30 minutes
Course: Soup
Cuisine: Japanese
Ingredients Method

Ingredients
  

NOODLES
  • 400 g FLOUR
  • 116 ml WATER
  • 5 g KANSUI
  • 5 g SALT
RAMEN SAUCE(タレ)
  • 30 g DRIDE SHIRIMP
  • 2 pc RISHIRI KOMBU
  • 3 pc DRIED SHIITAKE MUSHROOMS
  • 300 ml WATER
  • 80 ml light soy sauce
  • 20 ml Thai fish sauce
  • 80 ml HON MIRIN
  • 40 ml Cooking Sake
  • 10 ml Rice vinegar
  • 35 g Sea salt
  • 30 g Sliced garlic
  • 30 g Sesame seeds
  • 20 g Oyster Sauce
RAMEN SOUP BROTH (スープ)
  • 1 pc PRE-BOILED PORK HEAD BONE
  • 1 pc PRE-BOILED PORK BONE
  • 3 L WATER
  • 500 g PORK SHOULDER LOIN
CHASHU(チャーチュー)
  • 50 ml koikuchi soy sauce
  • 50 ml Cooking Sake
  • 1 tbsp Suger
TOPPING(トッピング)
  • 50 ml Hon mirin
  • 1 tbsp Suger
  • 1.5 tbsp Japaese chilli powder
  • 1 pc Spring onions
  • 1 pc Chashu
  • 1 pc Sliced black fungus
  • 1 pc Ajitama
HAKATA TONKOTSU RAMEN
  • 30 ml Ramen sauce
  • 300 ml Tonkotsu soup
  • 110 g Noodles
  • 1 set All toppings

Method
 

STEP 1 : RAMEN NOODLES(麺)
  1. Add flour 400g to mixing bowl.
  2. Mix with water, kansui and salt.
  3. Stir the kansui mixture into the flour.
  4. Place into resealable bag and press flat.
  5. Leave dough aside for 40 min.
  6. Cut into thin noodles. Noodles are done.
STEP 2 : RAMEN SAUCE(タレ)
  1. Add dried shrimp, cut kombu, dried shiitake mushrooms and water to a container.
  2. Cover the dashi and leave in the fridge overnight.
  3. Add the dashi into pot and start to boil.
  4. Once the dashi boils, simmer 5min.
  5. Strain dashi.
  6. Add dashi, usukuchi shoyu, thai fish sauce, hon mirin, cooking sake, rice vinegar, sea salt, sliced garlic and sesame seeds into cooking pot.
  7. Start fire to boil. Stop fire after sauce boils.
  8. Add oyster sauce.
  9. Add sauce into blender after it has cooled down.
  10. Blend until sauce is smooth. Ramen sauce is done.
STEP 3 : RAMEN SOUP (BROTH)(スープ)
  1. Add pre-boiled pork head bone, pre-boiled pork bone and water to large pot.
  2. Start to boil at medium heat.
  3. Remove scum.
  4. Change to low heat and add pork shoulder loin, simmer for 3 hours.
  5. Remove pork shoulder loin which will be used for chashu.
  6. Change to high heat to boil for 1 hour.
  7. Stop fire.
  8. Strain to separate about 600ml of soup. Leave this aside.
  9. Refill water into the large pot to the same level as the start.
  10. Start to boil at high heat.
  11. Continue to boil at high heat for 2-3 hours. Stop fire.
  12. Strain soup to separate 600ml of soup into the same pot earlier. Leave aside to cool.
  13. Refill water (again) in the large pot.
  14. Start to boil at high heat for 2-3 hours.
  15. The soup has turned very milky after boiling for long hours at high heat. Stop fire.
  16. Strain the remaining 6-700ml of soup.
  17. Combining soup boiled at different timings creates stronger umami. Tonkotsu soup is done.
STEP 4 : CHASHU(チャーシュー)
  1. Add koikuchi shoyu, cooking sake and sugar into a sauce pan.
  2. Boil sauce until cooking sake fully evaporates, and leave aside to cool.
  3. Marinate pork shoulder loin with chashu sauce for 1 hour. Chashu is done.
STEP 5 : TOPPING(トッピング)
  1. Add hon mirin and sugar to a sauce pan.
  2. Boil until sugar cameralise.
  3. add Japanese chilli powder and stir to mix well. Chilli paste is done.
  4. Slice spring onions finely.
  5. Slice chashu.
  6. Sliced black fungus, spring onions, chilli paste, menma, ajitama and chashu. Toppings all done.
STEP 6 : HAKATA TONKOTSU RAMEN(博多豚骨ラーメン)
  1. Add ramen sauce and tonkotsu soup in a bowl.
  2. Boil noodles for 1 min.