Takashi cooks

Tonkotsu Ramen

Tonkotsu Ramen
Preparation time:
1 hour 
Cooking time:
3 hours
Serves:
4

Takashi’s take on the traditional tonkotsu ramen is a deliciously warming ramen dish originating from Fukuoka, Japan. Tonkotsu in Japanese means “bones”, and this recipe uses pig bones to create a deliciously fragrant broth before adding homemade noodles.

  • Ingredients

    For the tonkotsu Prep:

    • 1.5kg knee and thigh bone
    • 500g trotters (unsalted)

    For the tonkotsu soup:

    • 8L water
    • 2kg cleaned bones and trotters
    • 800g pork belly block
    • 4 whole leek
    • 100g sliced ginger
    • 100g garlic bulb (with skin, cut half slice)
    • 1 large onion (with skin, cut into 6)
    • Salt to taste
    • Usukuchi soy sauce to taste
    • White pepper powder to taste

    For the ramen:

    • 250g strong flour
    • 250g plain flour
    • 5g salt
    • 5g baking soda
    • 220ml water
  • Method

    For the tonkotsu prep:

    • Boil bones and trotters in the water for 10mins.
    • Take out bones and trotters and wash in cold water, take blood and scum part.
    • Use a hammer or saw then crush or cut bones then keep all marrow with bones.

    For the tonkotsu soup:

    • In a soup pot, plenty of water and add bones, trotters and pork belly block. Bring to boil.
    • Keep high heat and boil, take scum out carefully.
    • When all the scums are gone then add all the vegetables.
    • Put lid on the pot and keep boiling 2-3 hours.
    • When the soup turned to cloudy take out the pork belly then strain the soup.
    • Add salt and usukuchi soy sauce.
    • Sprinkle white pepper powder before served.

    For the ramen noodles:

    • Pour water into the measuring cup, add salt and baking soda. Mix well.
    • Set mixing bowl onto Kenwood Multi Pro Express. Place and scale plain flour and strong flour.
    • Set dough tool attachment and start mixing. Add 80% of mixed water into the mixing bowl slowly. Keep kneading until the dough gets crumbly.
    • Take dough put from mixing bowl, wrap with cling film and rest 5mins.
    • Back dough into mixing bowl and knead again, add more water if it’s too dry.
    • When the dough combines together, take it out from the mixing bowl then wrap with cling film and rest 1hour.
    • Cut dough into 4. Use a rolling pin and stretch the dough until 8mm thick.
    • Set pasta machine and stretch the dough and fold the sheet. And stretch the dough again. Repeat this process 4times.
    • Set pasta machine 1mm and stretch the dough. Dust potato starch onto the dough.
    • Set the pasta machine to the cutter setting and cut the dough.
    • Potion noodles 4-5 bunch, put into a container and rest in the fridge for 2days.
    • Boil noodles for 30 seconds.
    • Strain the noodles and put them into a ramen soup bowl.
    • Garnish with sliced pork belly, beni shoga, chopped chive and white sesame.

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