Japanese Tonkotsu Ramen Recipes

JAPANESE TONKOTSU RAMEN RECIPE

Steps:

• Bring 8 cups of water to a boil in a large pot. Add tonkotsu soup base and stir until dissolved.
• Add kikurage mushrooms, reduce heat to low, cover, and simmer for at least 20-25 minutes as you continue with the recipe.
• (For the noodles & eggs) Fill a medium-large pot 3/4 full of water, cover, and bring to a boil on high heat.
• Gently lower eggs into the medium pot of boiling water and boil for 7-10 minutes (7 for soft, 10 for hard-boiled). Prepare an ice bath for the eggs by adding 1/2 ice and 1/2 cold water to a medium bowl. Important: keep boiling water for step 5!
• When the eggs have cooked, place them in the ice bath for 2-3 minutes. Peel the eggs by cracking on a hard surface and rolling until shell becomes loose. Remove the shells and keep warm.
• If adding your own protein, cook during this step, cut into thin slices, and keep warm.
• If adding spinach, saute during this step and keep warm.
• Add ramen noodles to the medium pot of boiling water from step 3 and cook for 3-4 minutes.
• Drain using a colander and rinse the noodles under warm water.
• Divide cooked noodles between soup bowls, ladle the tonkotsu broth over the noodles, and add your favorite toppings: corn, green onions, nori (seaweed), sesame chili oil, and togarashi (spicy!).
• (Optional) serve with halved eggs, prepared protein, and/or sauteed spinach.
• Enhance your experience with a playlist (takeoutkit.com/playlists).

TONKOTSU RAMEN

Steps:

• Combine the soy, sake, mirin, sugar, garlic and green onions in a ziploc bag large enough to hold the pork belly. Stick a straw in the bag and seal the ziploc bag up against it (so the straw is the only opening). Suck as much of the air out as you can and seal.
• Sous vide the pork for 10-11 hours at 170F.
• Remove pork from the ziploc bag. Discard the bag and marinade.
• Let the chashu pork belly cool completely.
• Slice across the chashu pork (so you get bacon like slices) - into 8-12 slices about 1/8 to 3/16 inches thick. Reserve. You won't need all the pork for 4 servings.
• Combine all the ingredients in a small sauce pan. Simmer at the lowest setting for about an hour. Top up with a bit of chicken stock if needed.
• Remove the bacon.
• Combine all ingredients in a small sauce pan and simmer at the lowest setting for about 5 minutes.
• Bring enough water to cover the eggs to a boil. If you have a way to prick the eggshell do it. Boil large eggs for 6 minutes 30 seconds. If using extra large eggs boil them for 7 minutes 30 seconds. You may have to adjust your times slightly depending on the exact size of your eggs but this should get you pretty close.
• Submerge the eggs in cold or ice water to chill. This stops the egg yolks from continuing to set up. Peel. Cut in half right before you serve your tonkotsu ramen.
• Boil the ramen noodles in plenty of water as directed by the packaging. If there's no translation on the packaging usually its 4 minutes. You don't need to salt the water.
• Cook the mushrooms along side the noodles - you just want them softened.
• Gently fry the chashu pork in a non-stick skillet until lightly browned.
• Place 1/4 of whichever tare you are using in the bottom of four bowls.
• Ladle in about 1/2 cup of the tonkotsu broth into each of the bowls and stir to mix.
• Add the noodles. Pour in another 1 1/2 cups of the tonkotsu broth per bowl.
• Top with the egg, mushrooms, pork and green onions.

TONKATSU SHOYU RAMEN (PORK CUTLET SOY SAUCE RAMEN)

Steps:

• Fill a small pot halfway with water. Bring to a boil; add egg and cook for 15 minutes. Drain. Run cold water over egg and let cool.
• Pour sesame oil into a large skillet. Add pork slices. Cover pork with half the olive oil, sesame seeds, basil, and sage. Flip and cover pork with remaining olive oil, sesame seeds, basil, and sage.
• Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
• Bring a large pot of water to a boil. Add ramen noodles; cook for 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
• Stir kombu, bonito stock, soy sauce, and miso paste into the noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a bowl.
• Peel and cut egg in half lengthwise. Top noodles with egg, pork slices, and fish paste slices. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.