Name: Tonkotsu Shoyu Ramen
Prep time: 60 min
Cook time: 720 min
Total time: 780 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 kg Pork neck bones and femurs; 2 whole Pork trotters, split; 1 large White onion, charred; 1 head Garlic, head cut in half; 3 inches Ginger, sliced; 0.5 cup Soy sauce (Shoyu); 2 tbsp Mirin; 1 piece Kombu; 4 portions Fresh ramen noodles; 12 slices Chashu pork slices; 4 whole Ajitsuke Tamago (Marinated eggs)

Asian

Tonkotsu Shoyu Ramen

Experience the ultimate comfort bowl with this silky Tonkotsu Shoyu Ramen, featuring a luscious 12-hour pork bone broth and a deeply savory soy tare. Topped with tender chashu pork and a marinated soft-boiled egg, it is a masterpiece of Japanese culinary tradition.

Prep

60m

Cook

720m

Serves

Calories

850kcal

Qty	Ingredient
2 kg 2000 g	Pork neck bones and femurs
2 whole 500 g	Pork trotters, split
1 large 200 g	White onion, charred
1 head 50 g	Garlic, head cut in half
3 inches 50 g	Ginger, sliced
0.5 cup 120 ml	Soy sauce (Shoyu)
2 tbsp 30 ml	Mirin
1 piece 5 g	Kombu
4 portions 600 g	Fresh ramen noodles
12 slices 240 g	Chashu pork slices
4 whole 200 g	Ajitsuke Tamago (Marinated eggs)

2 Method

Step 1. Blanch the pork bones and trotters in a large pot of boiling water for 15 minutes to release impurities. Drain and rinse each bone individually under cold water, scrubbing away any dark marrow or blood.

Step 2. Place the cleaned bones back into a clean stockpot and cover with 6 liters of water. Bring to a rolling boil.

Step 3. Maintain a vigorous boil for 10 to 12 hours. The high heat is necessary to emulsify the fat and marrow into the water, creating the milky white color. Add water as needed to keep bones submerged.

Step 4. In the last 2 hours of boiling, add the charred onion, garlic, and ginger.

Step 5. Prepare the tare: Combine soy sauce, mirin, and kombu in a small saucepan. Simmer for 5 minutes, then remove from heat and let steep.

Step 6. Strain the finished broth through a fine-mesh sieve or cheesecloth into a clean pot. It should be opaque and creamy.

Step 7. To assemble, place 3 tablespoons of the shoyu tare into each bowl. Pour in 350ml of boiling hot tonkotsu broth and whisk to combine.

Step 8. Add cooked ramen noodles, then top with chashu, half a marinated egg, sliced scallions, and a sheet of nori.

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A rolling boil is essential; if you simmer it gently, the broth will stay clear rather than becoming creamy.
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Scrubbing the bones after the initial blanching is the secret to a pure white broth without a 'funky' smell.
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Use a mix of femur bones for marrow and trotters for collagen to get the perfect lip-smacking texture.