OniGiri
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Special Tonkotsu Ramen from scratch!
🕑 Added 2023-02-19 00:58:51 +0000 UTCTonkotsu Ramen Soup
- 2.5 lbs pork bones
- 2 pig feet
- 100g beef fat
- Blanch pork bones and pig feet in boiling water for 10-15 minutes. Drain and rinse the pieces well until no residue is left on them.
- Put the pork bones and pig feet in a clean, tall stock pot and fill with water.
- Bring to a boil for 15 minutes while skimming off any scum that rises to the surface.
- Once the stock runs clear, lower the heat to a simmer and continue to cook for 2 hours without a lid.
- Take out 90% of the stock and set it aside.
- Fill the remaining stock with new water, add in beef fat, and keep it on a constant gentle rolling boil overnight.
- Refill the pot with new water as the water continues to evaporate.
- The next day, top off any needed liquid with the originally reserved soup stock.
- Keep the soup at a gentle boil until it turns milky in color.
- Strain the soup carefully and set it aside for ramen assembly.
Ramen Tare
- 1 lb frozen clams
- 500 ml water
- 500 ml soy sauce
- 1/2 cup mirin
- 3 tbsp fish sauce
- A few pieces of sake kasu (or 2 tbsp fermented sweet rice)
- 1/4 cup honey
- 1 piece of kombu
- Boil clams in water until flavors are extracted and the stock looks somewhat milky. Discard the clams.
- Combine the rest of the ingredients and boil until they are well combined.
- Store in the fridge with one piece of kombu soaking inside.
Ramen Char Siu
- 1 slab of pork belly
- 1 onion
- 1 bunch of green onion
- 1 piece of kombu
- 5 cloves of garlic, crushed
- 2-inch ginger knob, sliced
- A splash of sake
- A splash of mirin
- Roll up the pork belly skin side out as tight as possible and use butcher twine to tie the meat together tightly.
- Combine everything into a stock pot and use enough water to cover everything.
- Bring to a boil and skim any scum that rises to the surface. Then simmer for 2 hours with the lid on.
- Pull the pork out and let it cool for 10 minutes while reserving the stock on the side.
- Move the pork to a baking tray lined with parchment paper and brush the outside with oil.
- Bake in a 428F oven for 15 minutes and set it aside.
Char Siu/Egg Braising Sauce
- Leftover char siu stock
- Sugar to taste
- Soy sauce to taste
- Boil until combined.
- Place the pork in a leak-proof bag with the braising liquid.
- Store in the fridge overnight.
- Can use the same sauce to marinate ramen eggs overnight.
Assembly:
- Take the char siu out of the braising liquid, remove the twine, and slice the meat into thin pieces.
- Place the meat on a baking tray lined with parchment paper, or pan fry with some sauce spread on top (make sure to sauce both sides).
- Boil ramen noodles and tonkotsu soup.
- In a serving bowl, add soup and a small scoop of tare to desired taste, add seared char siu, noodles, other toppings you want, and ramen egg.
Comments
odin bomb
What does blanch mean exactly?
Akardan_Logoth
This recipe looks delicious ❤️
