There is something magical about a great bowl of Japanese ramen noodle soup. It’s absolutely wonderful. If you’ve never had good ramen go out and get some. Just do it. Today. Noodles. Broth. Pork. Egg. Wow. If the noodles are the backbone, the tonkotsu ramen broth is the heart and soul.
This is a descent into madness. I’m making the tonkotsu ramen broth from scratch. I’m cooking pork belly. I now know the difference between the 7 minute and 7 1/2 minute egg. I’ve figured out how to make spaghettini into the alkalinated noodles. I’m working on replicated the Momofuko tare. You can get the rest of the tonkotsu ramen recipe here.
All this work so I can maybe come close to the $13.00 bowl of ramen at my local ramen joint. Crazy. And the really sad part is I’m pretty sure I’m going to fail. Insane. Descent into madness. Follow me only if you are crazy too.
Making tonkotsu ramen broth is a real eye opener. If you know how to make classic French meat stocks forget everything you know. This broth is cooked at a roiling boil for 12 hours. A rolling boil. The absolute antithesis of the French technique. But something happens when you cook pork bones at a rolling boil. All the gelatin and fat and goodness comes out of the bones and turns the stock that milky white colour. If nothing else, this experience was absolutely fascinating. The ramen broth is delicious though. This part is nailed. Nothing to it really. Just need to follow the recipe. No secrets here. Not anymore.
- 6 lbs pork bones
- 4 oz white mushrooms sliced
- 1 onion peeled and halved
- Place the pork bones in a large stock pot and cover with cold water.
- Bring to a rolling boil over medium high heat. At this point a huge mess of scum will form.
- Remove from heat. Dump the water and carefully rinse all the bones under cold running water.
- Return the bones to the stock pot. Cover the bones with cold water and bring to a rolling boil.
- Add the mushroom and onion and maintain a rolling boil for 12 hours, replenishing the water along the way.
- After 12 hours, remove the stock from the heat and cool slightly. Remove the bones with a slotted spoon and strain the stock.
- The stock will keep in the refrigerator for 2-3 days or can be frozen at this point.