Tonkotsu Ramen

Préparation

1. 1

   Blanch the bones

   Place pork bones and feet in a large pot, cover with cold water and bring to a boil. Boil for 10 minutes to remove impurities. Drain and rinse each bone thoroughly under running water.

   15 min

2. 2

   Long broth cooking

   Return the bones to the clean pot with 4 liters of fresh water. Bring to a vigorous boil. Maintain a strong, constant boil for 12 to 18 hours. This vigorous boiling emulsifies the fat and collagen, creating the characteristic milky texture.

   The secret to tonkotsu: never reduce the heat. A strong boil is essential for the white broth.

   12h

3. 3

   Add the aromatics

   After 8 hours of cooking, add the halved onion, garlic and crushed ginger. Continue cooking.

   5 min

4. 4

   Straining

   Strain the broth through a fine sieve. You should get an opaque, creamy white liquid. Keep warm.

   10 min

5. 5

   Prepare the chashu

   Roll and tie the pork belly. In a saucepan, mix soy sauce, mirin, sake, sugar, garlic and ginger. Bring to a simmer. Add the pork belly and simmer over very low heat for 2-3 hours, turning regularly.

   3h

6. 6

   Marinated eggs

   Boil the eggs for 6 minutes 30 seconds for a runny yolk. Immediately plunge into ice water, then peel. Mix soy sauce, mirin and water. Place eggs in this marinade and refrigerate for at least 4 hours.

   10 min

7. 7

   Assembly

   Warm the bowls with boiling water. Cook the noodles 2-3 minutes. Pour 2 tbsp of tare into the bottom of each empty bowl, add 400 ml of hot broth, the drained noodles, then arrange the toppings: chashu slices, halved egg, scallions, nori, sesame.

   10 min