- This tonkotsu ramen builds deep, comforting flavor around a rich pork-based broth that’s bolstered with chicken for a thicker, more balanced base.
- Though time-intensive, the recipe breaks the process into clear stages that can be tackled step by step.
- Assembling the ramen just before serving preserves the contrast between hot broth, springy noodles, and fresh toppings.
Cookbook author Hugh Amano notes that, as developed in ramen-yas, ramen is the perfect restaurant dish: prep-heavy and straightforward to finish in a hurry. He adapted this tonkotsu ramen recipe from his book Let’s Make Ramen! to streamline it for the home cook. It’s comforting, incredibly delicious, and definitely worth the time it takes to make.
What is tonkotsu ramen?
Tonkotsu ramen, the most popular ramen outside of Japan, relies on pork as its predominant flavoring. Oftentimes, tonkotsu (note the difference in spelling from the delicious fried pork cutlets known as tonkatsu) uses a simple salt-based shio tare to preserve the color of its creamy, snow-white paitan; this version opts for a bit more depth with a soy sauce–based shoyu tare.
Making ramen broth
The keys to the best tonkotsu ramen broth are time and quality ingredients. Forget everything you know about making stocks in the Western world — the goal here is to hammer the hell out of the bones to extract and suspend as much gelatin, protein, and fat as possible. The stock simmers for anywhere from six to 16 hours before it’s strained and chilled. To finish, shoyu, mirin, rice wine vinegar, and sesame oil are added for a flavorful broth.
Notes from the Food & Wine Test Kitchen
This recipe is a labor of love. Preparing all the components will take a couple of days, but the reward is a deeply comforting and rich ramen experience that reminds you that good things come to those who wait.
