"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Homemade Tonkotsu Ramen Recipe

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This recipe for Homemade Tonkotsu Ramen, by , is from The Augenstein Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joseph P Augenstein

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
2 lb. ramen noodles, cooked according to pkg. directions
5 oz. pork fat

Broth:
4 lb. pork hocks, and/or trotters, cut into smaller pieces
2 lb. chicken backs, cut into small pieces
1 lb. chicken feet
1 large onion, peeled and slit around
1 whole garlic
2 inches ginger, sliced
1 leek, sliced
15 green onions, white parts only, cut in half across
5 - 8 slices of white oyster mushrooms
1 (8 qt.) heavy stock pot

Pork Belly (Chashu)
1 lb. slab boneless pork belly, rolled and secured with strings
1 c. water
c. soy sauce
1 c. white grape juice
1 tsp. lemon juice
2 lb. sugar
5 green onions, halved
1 whole garlic, bruised
2 in. ginger, sliced
2 whole shallots, halved
tsp. whole black peppercorn

Eggs:
Sauce from chashu
3 eggs

Seasonings: Choose one or a combination of any below:
Chashu sauce
Mayu (see notes below)
Salt
Soy Sauce
Tahini
Miso paste
Garlic and shallot oil
Sesame oil

Toppings and Garnish:
Enoki, blanched quickly in hot broth or water
Black fungus mushroom, blanched in hot broth or water
15 green onions, thinly sliced
Nori squared 4x4
Garlic, sliced and fried until crispy

Directions:
Directions:
Broth:
Preheat oven to 375. Place chicken, pork bones and marrow in a large roasting pan and roast until they are done. (Maybe 1 to 1.5 hrs.) (Roasting the bones makes a richer, darker broth. If you prefer a lighter broth, skip the roasting step.) When bones are done, remove any coagulated blood or anything you don't want in the stock, then put the bones in the stock pot and add remaining stock ingredients and enough water to cover. Cover with a lid and bring to a boil. Lower heat to simmer. Let simmer covered for 6-12 hours. (12-18 hours in a slow cooker) The last 30 min. to 1 hr. before it is done, place 5 oz. pork fat on a sieve or strainer, put it in the broth, cover pot and let the fat cook. Drain and finely mince the fat.

Pork Belly (Chashu):
Preheat oven to 250
In a saucepan, place the pork belly. Add water to cover and put on heat to boil. Once boiled, drain and remove the scum. In the same saucepan, place pork back in along with the remaining ingredients for the Chashu. Cover with a lid and bring to a boil. Transfer pot to oven and bake for 5 hours. At the 2 hr. mark shake the pan. Thereafter, shake every hour until the 5 hr. mark. Insert a skewer into the meat - if no resistance, it's ready. If you like it softer, continue to cook until you like the consistency. Let it cool. When completely cool, chill the pork in the refrigerator. When you want to consume, cut the strings and slice the pork, place in sieve and briefly reheat in the hot broth.

Eggs:
In a saucepan, put enough water to cover all eggs (but don't add the eggs yet). Bring water to boil. Turn the heat to medium and gently place the eggs into the water. Let is simmer (barely) for 6 minutes. Drain water and peel very carefully under cold water. Place peeled eggs into the cooled chashu sauce. Soak paper towels with chashu sauce and pit it over the eggs to cover them. Marinate for 4-12 hours in the refrigerator. When you want to consume, carefully slice the eggs in half and place in sieve in stock to reheat briefly.

Assembling:
Bring broth to boil and add your choice of seasoning. Arrange noodles in a bowl and place the chashu, egg, some minced pork fat and your favorite toppings and garnish. Serve

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
A long time
Personal Notes:
Personal Notes:
Joe's basic Ramen start........from this he just "does it" his own way.

 

 

 

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