Japaneseadvanced

18-Hour Tonkotsu Ramen Broth

Name: 18-Hour Tonkotsu Ramen Broth
Prep time: 30 min
Cook time: 1080 min
Total time: 1110 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 2 unit pork trotters and neck bones blanched and rinsed; 500 unit fatback pork; 10 cloves garlic; 1 large white onion halved and charred; 50 unit fresh ginger sliced; 4 unit cold water

The soul of ramen — a milky, collagen-rich pork bone broth that takes patience but rewards generously.

par Cucina Moderna

Préparation30 minCuisson1080 minTotal1110 min8portions

Ingrédients

2 unit pork trotters and neck bones — blanched and rinsed
500 unit fatback pork
10 cloves garlic
1 large white onion — halved and charred
50 unit fresh ginger — sliced
4 unit cold water

Portions

Préparation

1
Blanch bones in boiling water 5 minutes. Rinse under cold water thoroughly.
2
Char onion halves over open flame or in dry pan until blackened.
3
Place bones, fatback, garlic, ginger and onion in large pot. Cover with cold water.
4
Bring to a vigorous rolling boil. This is key — the boil emulsifies the fat and creates the milky colour.
5
Maintain rolling boil for 12–18 hours, topping up water as needed.
6
Strain through fine-mesh sieve. Season with tare (soy-mirin-sake mixture). Serve with noodles.