EASY Real Tonkotsu Recipe & Video - Seonkyoung Longest (2024)

FAQs

What makes Tonkotsu broth creamy? ›

Most of the fat from the stock gets skimmed out, and the fat added at the last minute is what gives the soup it's rich “sticky” quality. By whisking small bits of minced fatback in at the end, you create an emulsion of soup and fat, so it makes the soup nice and creamy without being greasy.

Tonkotsu ramen is a deliciously creamy pork bone broth traditionally served up with long thin noodles and topped with a variety of ingredients. In Japanese, the word ton translates to pork and kotsu to bone.

The main difference between Shoyu and Tonkotsu Ramen is the broth. Shoyu Ramen has a clear and light broth that is flavored with soy sauce, while Tonkotsu Ramen has a cloudy and thick broth that is made from pork bones. The broth affects not only the taste, but also the texture and appearance of the ramen.

Braised in soy sauce, sake, and mirin, this tender pork belly is perfect for ramen.

Thin and curly noodles are perfect for thicker broths like Tonkotsu or Tsukemen, because of how the broth is held within each curl. Thin and straight noodles tend to stick together. When the noodles stick together this way, they create a scoop shape that allows delicious broth to be trapped up in every bite.

In truth, tonkatsu and tonkotsu are very different. The main similarity is that they both feature pork: Ton translates to pig or pork. But the dishes differ: Tonkatsu refers to crispy fried pork cutlets, while tonkotsu is a type of ramen made from bone broth.

Cover the pot and boil for a further 6 hours (the water should be active and bubbling but the heat does not necessarily have to be high), topping up the water to the starting level and stirring every half hour. Remove the lid and reduce the liquid for about 4 hours until you reach the consistency you want.

Ramen is typically classified by broth flavor, with three especially common categories: shoyu (soy sauce), shio (salt), and miso. A fourth, tonkotsu, references the broth's base ingredient, not flavor.

A couple of hours just won't cut it. We boil our tonkotsu broth for 12 or more hours. Often we finish at more than 13 hours. We use pork feet bones along with pork neck and occasionally pork back bones.

Kikarage: Black wood ear mushroom (aka jelly ear or black fungus) is often found in Chinese cooking, and makes a great soft, jelly-like textural addition to a bowl of ramen. Like many mushrooms, kikarage are also very nutritious! They're packed with fiber and B-12 vitamins and boast a mild earthy flavor.

What is the pink swirly thing in ramen? ›

What's pink and swirly and processed all over? If it's floating atop a bowl of ramen, it's probably a slice of narutomaki, the iconic Japanese fishcake. Inspired by whirlpools in the Naruto Strait, these chewy, bouncy slices represent a formidable natural phenomenon.

Narutomaki (鳴門巻き/なると巻き) or naruto (ナルト/なると) is a type of kamaboko, or cured fish surimi produced in Japan.

To get it is simply a matter of adding a hunk or pork fatback (the fresh, not salted kind) directly to your pot as the bones cook. After the first four hours or so, you end up with fat that is almost liquid in texture but still manages to barely hold its shape, like the finest panna cotta.

For another thing, soy milk doesn't just add creaminess. It also provides a naturally sweet flavor that can make an overly spicy ramen more mild. Using soy milk in your ramen recipe is a breeze. Instead of cooking your noodles in water, you substitute an equivalent quantity of soy milk.

Crack an egg directly into pot with noodles (optional) and place lid on pot, allowing egg to steam while we get to our Mayo Hack! Shake well to combine. You'll immediately be able to see how creamy the addition of mayonnaise makes your broth!

The finished liquid tonkotsu broth is quite milky white in color. That's because the marrow, collagen and all the goodness of the bones are dissolved and woven into the liquid broth over the many hours of boiling.

Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth, which makes the broth opaque and creamy.

If you prefer a thicker tonkotsu you can reduce the soup further, or thicken it with the addition of simmered backfat or use a stick blender to emulsify in some additional bonito powder.