Go Back
https://ramenkaonashi.com/how-to-make-tonkotsu-ramen-%E8%B1%9A%E9%AA%A8%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%E3%81%AE%E4%BD%9C%E3%82%8A%E6%96%B9/
RAMEN KAONASHI

Tonkotsu Ramen

Authentic Hakata-style tonkotsu ramen made by boiling pork bones hard for hours until fully emulsified. This method creates a creamy, rich white broth with no shortcuts — the traditional way from Fukuoka, Japan.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 hours
Total Time 11 hours
Course: Soup
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

CHASHU
  • 500 g Pork berry
  • 300 ml Water
  • 100 ml Cooking sake
  • 3 pcs Ginger
  • 70 ml Koikuchi Shoyu
  • 30 ml Mirin
  • 2 tbsp Sugar
STEP 2 : RAMEN SAUCE
  • 250 ml Water
  • 200 g Mussels
  • 100 ml Light Shoyu
  • 30 ml Koikuchi Shoyu
  • 50 ml Hon Mirin
  • 30 ml Cooking Sake
  • 20 ml Apple Vinegar
  • 50 g Sake Kasu
  • 1 tbsp Honey
  • 10 g Sea Salt
  • 1 pc Rishiri Kombu
STEP 3 : TONKOTSU SOUP (BROTH)
  • 1.7 kg Pork bones
  • 2 pcs Pork leg
  • 1 pc Pork fat
STEP 4 : NOODLES(麺)
  • 90 ml Water
  • 3 g Kansui
  • 3 g Salt
  • 300 g Ramen Flour
STEP 5 : TOPPINGS(トッピング)
  • 1 pc Spring onions
  • 1 pc Chashu
  • 1 pc Black fungus
  • 1 pc Menma
STEP 6 : TONKOTSU RAMEN(豚骨ラーメン)
  • 30 ml Ramen sauce
  • 130 g Noodles
  • 300 ml Soup

Method
 

STEP 1 : CHASHU
  1. Place pork belly in cooking pot.
  2. Add 300ml of water.
  3. Cooking sake 100ml.
  4. Start stove at medium heat and bring to boil.
  5. Remove scum and continue to boil for 10min.
  6. Turn the meat and boil for another 10min.
  7. Stop fire and cover the pot leave overnight in room temperature.
  8.  Next day, remove the oil that surfaced in the pot.
  9. Add ginger 3pcs into pot.
  10.  Add koikuchi shoyu 70ml.
  11. Add mirin 30ml.
  12.  Add sugar 2tbsp.
  13. Start stove at medium fire
  14.  Turn the meat to marinate evenly.
  15. Sauce will become caramelized and meat becomes braised, with a sheen.
  16.  Cover the pot and continue to simmer.
  17.  Chashu is done.
STEP 2 : RAMEN SAUCE
  1. Add 250ml of water into a pot.
  2. Add mussels 200g into pot.
  3. Boil at medium heat.
  4. Continue to boil until only 150ml of water remains.
  5. Strain the remaining dashi.
  6. Add the dashi made from mussels into pot.
  7. Add usukuchi shoyu 100ml.
  8. Add koikuchi shoyu 30ml.
  9. Add Thai fish sauce 20ml.
  10. Add hon mirin 50ml.
  11. Add cooking sake 30ml.
  12. Add apple vinegar 20ml.
  13. Add sake kasu 50g.
  14. Add honey 1tbsp.
  15. Add sea salt 10g.
  16. Start stove and stir to mix.
  17. When sauce is evenly mixed, continue to heat until sauce boils.
  18. Stop fire and add kombu, store overnight in the refrigerator.
  19. Ramen sauce is done.
STEP 3 : TONKOTSU SOUP (BROTH)
  1.  Add pork bones into 2.8L of water in a large pot.
  2.  Add pork leg 2pcs.
  3. Start stove at high heat and bring to boil.
  4.  Remove scum and continue boiling at high heat for 20min.
  5. Switch to low fire and simmer 2hours.
  6.  Pour out about 90% of the soup into a separate pot and leave aside.
  7. Add water until it is at the same level as before.
  8. Add pork fat 1pc into pot. Start stove at high fire.
  9. Continue boiling for 90min at high fire.
  10. When pork is no longer covered in water, add more water.
  11. Continue to boil.
  12. The soup become milky and white in color.
  13. Take about half of the soup from earlier on and add into the boiling pot.
  14. Boil for about 30min.
  15. Add the remaining half of the soup.
  16. Boil for about 30min.
  17. Add the remaining half of the soup.
  18. Continue to boil about 40min, you can boil longer to get creamier soup.
  19. Strain soup.
  20. Soup is done
STEP 4 : NOODLES(麺)
  1. Stir well to mix water 90ml and kansui 3g, salt 3g.
  2. Slowly add ramen flour 300g and stir in the liquid mixture.
  3. Put into ziplock, wait 40min and flatten with roller.
  4. Cut into thin noodles, for tonkotsu ramen. It is best to use thin noodles.
  5. Noodles are done.
STEP 5 : TOPPINGS(トッピング)
  1. Cut spring onions.
  2. Using a kitchen torch, scorch the sliced chashu.
  3. Spring onions, sliced black fungus, menma, aburi chashu all done.
STEP 6 : TONKOTSU RAMEN(豚骨ラーメン)
  1. Ramen sauce 30ml.
  2. Boil noodles 130g for 1min.
  3. Mix with sauce and soup 300ml.
  4. Put noodles into soup.
  5. Put on toppings.

Notes

- True Hakata-style tonkotsu made with pork femur, back bones, and trotters
- Hard rolling boil for 10 hours to achieve full emulsification
- Clean, milky broth with deep pork flavor
- Perfect with thin Hakata-style straight noodles