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Tonkotsu Ramen

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By Dan Hong

Published 2014

  • About
Tonkotsu ramen is one of my favourite comfort foods.
It’s sticky and gelatinous and rich. It really became an obsession when me and my friends tried Gumshara Ramen in a food court in Chinatown called Eating World (my kind of world). I nicknamed it The Chronic – I tweeted once ‘I just tried the tonkotsu ramen at Eating World... it was so chronic’ – and the name stuck. People started calling it The Chronic and the rest is history. From that point onwards, Jow and I wanted to try tonkotsu ramen anywhere that made it. As part of a [TOYS] Collective dinner we did at Ms G’s, Jow wanted to make his own version. He bought a heap of books from Japan, studied like a demon and made his own version from those ideas. The pork back fat is the key – it emulsifies with the bones and gives you that rib sticking, unctuous texture. This recipe takes a bit of work and your house will smell pretty porky, but I can’t see how that’s a bad thing.

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