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Tonkotsu Ramen from Scratch

A rich, deeply flavorful bowl of homemade tonkotsu ramen, with slow-simmered pork and chicken bone broth, hand-cut noodles, braised chashu pork, and a soy-marinated soft-boiled egg.
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Prep Time 1 hour
Cook Time 10 hours
Total Time 11 hours
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Tonkotsu Broth
  • 1 lb chicken necks or carcasses
  • 1.5 lbs beef marrow bones or knuckle bones
  • 1 onion, halved
  • 2 carrots, roughly chopped
  • 4 cloves garlic
  • 1 piece (2-inch) ginger, sliced
  • 2 green onions, white parts only
  • 1 tablespoon sesame oil
  • water, to cover
Ramen Noodles
  • 3 cups all-purpose flour
  • 1 cup warm water
  • 1 teaspoon kansui (alkaline water), or 1 teaspoon baking soda baked for 1 hour
  • 1 teaspoon salt
Chashu (Braised Pork Belly)
  • 1.5 pounds pork belly, rolled and tied
  • 1 cup soy sauce
  • 1 cup mirin
  • 1/2 cup sake
  • 1/4 cup sugar
  • ginger
  • garlic
Ajitama (Marinated Soft-Boiled Eggs)
  • eggs, soft-boiled 6-7 minutes
  • soy sauce, mirin, and sake, for marinating
Additional Toppings
  • menma (bamboo shoots), store-bought or homemade
  • sliced green onions
  • nori (seaweed)
  • corn kernels optional, for miso ramen
  • bean sprouts
Shoyu Tare
  • 1/2 cup soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon sugar
  • 3 cloves garlic, crushed
  • 1 piece (1-inch) ginger, sliced
  • 1 green onion, roughly chopped

Method
 

Tonkotsu Broth
  1. Blanch the bones. Cover bones with cold water in a large pot. Bring to a boil and simmer for 5 minutes. This removes impurities.
  2. Drain and rinse the bones thoroughly under cold water.
  3. Clean your pot, then return the cleaned bones to it.
  4. Add all remaining broth ingredients and cover with water (about 4-5 quarts).
  5. Bring to a boil, then reduce to a low simmer.
  6. Simmer for 8-12 hours, occasionally skimming off any scum that rises to the surface.
  7. Top up with water as needed to keep bones submerged.
  8. After simmering, strain the broth through a fine-mesh sieve.
Ramen Noodles
  1. If using baking soda, spread it on a baking sheet and bake at 250°F (120°C) for 1 hour to create an alkaline salt.
  2. Dissolve the kansui (or baked baking soda) and salt in warm water.
  3. Place flour in a large bowl and create a well in the center.
  4. Slowly add the water mixture, stirring with chopsticks or a fork.
  5. Once the dough starts to come together, knead for 5-10 minutes until smooth.
  6. Place the dough in a plastic bag and let it rest for at least 1 hour.
  7. Roll out the dough using a pasta machine, starting with the widest setting and gradually moving to thinner settings.
  8. Cut the sheets into thin noodles using the pasta machine's cutting attachment.
  9. Dust with flour to prevent sticking and set aside until ready to cook.
Chashu (Braised Pork Belly)
  1. Roll and tie the pork belly.
  2. Sear on all sides.
  3. Braise in a mixture of the soy sauce, mirin, sake, sugar, ginger, and garlic for 2-3 hours.
  4. Cool completely before slicing thinly.
Ajitama (Marinated Soft-Boiled Eggs)
  1. Soft boil eggs for 6-7 minutes.
  2. Peel and marinate in a mixture of soy sauce, mirin, and sake for 2-24 hours.
Shoyu Tare
  1. Combine all tare ingredients in a small saucepan.
  2. Bring to a simmer and cook for 5 minutes.
  3. Remove from heat and let steep for 30 minutes.
  4. Strain and set aside.
Assembling Your Ramen Bowl
  1. Cook the fresh ramen noodles in boiling water for 1-2 minutes until al dente.
  2. Warm your serving bowls by filling them with hot water, then emptying.
  3. Place 1-2 tablespoons of tare in the bottom of each bowl.
  4. Add a ladle of hot broth and stir to combine with the tare.
  5. Drain the noodles thoroughly and add to the bowl.
  6. Arrange toppings artfully on top: 2-3 slices of chashu, half an ajitama egg, menma, green onions, and a sheet of nori.
  7. Serve immediately while hot.

Notes

The broth is best made a day ahead of time; the longer it simmers, the richer the flavor. Chashu, eggs, and tare can all be prepared in advance so assembly at serving time is quick.