Hakata Tonkotsu Ramen
Rich pork bone broth simmered for depth, paired with springy ramen noodles and tender chashu pork. This streamlined version captures authentic tonkotsu flavor in under an hour.
- Total time
- 55 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lbs pork neck bones or trotters (2–3 pieces)
- ½ lbs pork shoulder, 2-inch chunks
- 6 cups water
- 3 tbsp soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 2 stalks scallions (white and light green parts separated)
- 1 piece fresh ginger, 1-inch piece, smashed
- 6 oz ramen noodles
- 2 count soft-boiled eggs, thinly sliced (optional garnish)
Instructions
- 1
Blanch pork bones in boiling water 3 minutes, drain, and rinse under cold water until clean.
- 2
Pat pork shoulder dry. Heat a heavy pot over medium-high until very hot, ~2 minutes.
- 3
Sear pork shoulder 2 minutes per side until deeply browned. Do not move it while searing.
- 4
Remove pork and set aside. Add 6 cups water, the cleaned bones, smashed ginger, and white parts of scallions.
- 5
Bring to a boil, then reduce to a gentle simmer. Cook uncovered 35 minutes until broth turns pale and creamy.
- 6
Return seared pork to pot. Add soy sauce, sake, and mirin. Simmer 10 more minutes until pork is tender.
- 7
Boil ramen noodles in salted water until al dente, ~3–4 minutes. Reserve 1 cup pasta water and drain.
- 8
Divide noodles between two bowls. Ladle broth and 1–2 pieces pork into each bowl.
- 9
Top with soft-boiled egg slices and reserved scallion greens. Serve immediately.
Tools you’ll need
- large pot with lid
- heavy skillet or Dutch oven
- tongs
- colander
- two large bowls
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
