Fukuoka
Tonkotsu ramen
Creamy, milky pork bone broth from your pressure cooker. Hakata comes home.
180 minTime
58 gProtein each
mildSpice
Make it your way
Grandma's wayPork bone broth boiled until milky, with thin noodles, chashu and egg.
The original1014kcalsame
58 gproteinsame
4 gfibresame
180minutessame
Hakata style tonkotsu ramen.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Cover the trotters with water, boil hard for 10 minutes, then drain and scrub off the scum.
- 2Pressure cook the bones with the water, garlic, ginger and half the spring onion: 1 whistle on high, then 60 minutes on low. Let the pressure release naturally.
- 3Open the cooker and boil the broth hard, uncovered, for 30 minutes, stirring now and then. Strain.
- 4Meanwhile braise the pork belly in 2 tbsp soy, the sugar and water for 45 minutes. Boil eggs 6 1/2 minutes, peel, and soak in the braising liquid.
- 5Put remaining soy, salt and sesame oil in each bowl. Add boiling broth, then noodles cooked 1 to 2 minutes until firm.
- 6Top with sliced chashu, halved eggs, spring onion, sesame and nori.
Serve it like this
Ladle the milky broth into deep bowls, noodles in neat folds, chashu and half eggs on top with sesame and spring onion. Pickled ginger on the side.