01
Nov
You can use pig femurs backs necks or even the whole head. Broth is the back bone of a solid bowl of ramen pub intended.
Tuck a nori sheet in between the side of the bowl and an egg half.
Tonkotsu ramen broth recipe. Soak the bones in cold water in the refrigerator overnight. Rinse the bones and add them to a large stockpot. Cover the bones with a couple inches of cold water and boil them for 30.
Divide the ramen noodles between two bowls and ladle the pork broth over the noodles. Top each bowl with two slices of chashu pork enoki mushrooms and menma. Tuck a nori sheet in between the side of the bowl and an egg half.
Sprinkle the bowls with green onions and sesame seeds and drizzle with mayu andor chili oil as desired. Broth is the back bone of a solid bowl of ramen pub intended. Tonkotsu broth is one of the most popular styles because it gives a nice comforting and creamy body.
Tonkotsu is made by boiling pork bones at a high rolling boil. You can use pig femurs backs necks or even the whole head. For this recipe I went with all pig feet.
Load them all into your pressure cooker and cover with water. Mix roughly then let stand for five minutes or so. Pour off the water rinse the bones off and cover with water again.
Over high heat bring to a rolling boil for a full minute skimming off any scum that gathers on the surface.