Kiwami Tonkotsu Ramen is a beloved Japanese classic, known for its incredibly rich, creamy, and savory pork bone broth, often simmered for hours. This deeply satisfying noodle soup offers a harmonious blend of tender pork, springy noodles, and flavorful toppings, making it a culinary experience.
Kiwami Tonkotsu Ramen
Kiwami Tonkotsu Ramen is a beloved Japanese classic, known for its incredibly rich, creamy, and savory pork bone broth, often simmered for hours. This deeply satisfying noodle soup offers a harmonious blend of tender pork, springy noodles, and flavorful toppings, making it a culinary experience.
Ingredients
- 2 kg pork trotters/neck bones cleaned and cracked
- 4 liter water
- 1 head garlic halved
- 1 piece ginger 5-inch
- 2 stalks scallions green parts
- 500 g pork belly rolled and tied
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
- 2 slices ginger
- 1 stalk scallion white part
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp salt
- 1 portion fresh ramen noodles
- 4 slices chashu
- 1 unit ajitama (marinated soft-boiled egg) halved
- 1 sheet nori
- 2 tbsp scallions chopped
- 1 tbsp menma bamboo shoots (optional)
- 1 tsp black garlic oil mayu (optional)
Instructions
- Prepare Pork Bones: Rinse pork bones thoroughly under cold water. Blanch bones in boiling water for 10-15 minutes, then drain and rinse again to remove impurities.
- Simmer Broth: Place blanched bones, 4 liters of fresh water, garlic head, ginger, and green scallion parts in a large pot. Bring to a boil, then reduce heat to a vigorous simmer. Skim any foam that rises. Simmer for at least 12-18 hours, replenishing water as needed to keep bones submerged, until the broth is milky white and rich. Strain the broth, discarding solids.
- Make Chashu: In a separate pot, combine pork belly, soy sauce, mirin, sake, sugar, ginger slices, and white scallion part with enough water to just cover the pork. Bring to a simmer, then reduce heat and cook for 1.5-2 hours, or until pork is tender. Let pork cool in the liquid, then refrigerate for at least 4 hours (or overnight) to allow it to firm up for slicing. Slice thinly before serving.
- Prepare Tare: In a small bowl, whisk together soy sauce, mirin, sake, and salt. This is your ramen seasoning base.
- Cook Noodles: Cook fresh ramen noodles according to package instructions until al dente. Drain well.
- Assemble Ramen: In a ramen bowl, add 2-3 tablespoons of tare. Pour about 400ml (1.5 cups) of hot Tonkotsu broth over the tare and stir to combine. Add the cooked noodles.
- Add Toppings: Arrange chashu slices, ajitama, nori, chopped scallions, and menma (if using) on top of the noodles. Drizzle with black garlic oil if desired.
- Serve: Serve immediately and enjoy your homemade Premium KIWAMI Tonkotsu Ramen!
Notes
For a truly authentic broth, don't skimp on simmering time. Adjust seasoning to taste. Common toppings include ajitama (marinated soft-boiled egg), nori, scallions, menma (bamboo shoots), and black garlic oil.
