Tonkotsu Ramen

Name: Tonkotsu Ramen
Yield: Serves 6
Cuisine: China
Ingredients: ½ bunch spring onions (scallions); 6 eggs, at room temperature; 300 ml (10½ fl oz) mirin; 3 kg (6 lb 12 oz) pork bones; ½ bunch spring onions (scallions), sliced into thin rounds; 675 g (1 lb 8 oz/4½ cups) plain (all-purpose) flour; 1 brown onion; 250 g (9 oz) pork back fat, cut into 2 cm (¾ inch) cubes; 20 g (¾ oz) bonito flakes (katsuoboshi); 20 g (¾ oz) dried shiitake mushrooms, tied in a muslin (cheesecloth) bag; 1 kg (2 lb 4 oz) piece of pork belly; 1–2 pork trotters, split lengthways (ask your butcher); 3 tablespoons sesame seeds, to garnish; 125 ml (4 fl oz/½ cup) soy sauce; 180 ml (6 fl oz) white soy sauce; 100 g (3½ oz) salt; 125 ml (4 fl oz/½ cup) mirin; 15 g (½ oz) dried kombu; 15 g (½ oz) dried anchovies; 25 g (1 oz) dried kombu; 5 litres (175 fl oz/20 cups) Chinese masterstock (Essentials); 2 teaspoons bottled lye water; 1 boiler chicken

Preparation info

Serves
6

Difficulty
Easy

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Ingredients

Ramen Stock

3 kg (6 lb 12 oz) pork bones
1–2

Asia
China
Starter
Main course

Method

Day 1 Ramen Stock

Put the pork bones, trotters and boiler chicken in a very large stockpot. Top with cold water and bring to the boil.

As soon as the water reaches a rolling boil, take the pot off the heat and drain everything into a clean sink. Wash everything really well under running water. Be sure to remove the grey coagulated blood and white pr