Total: 13 h 20 min Diners: 4

This is the authentic and traditional recipe for tonkotsu Ramen. It is a very simple dish to make in terms of cooking difficulty, but very laborious and requires time, organization and patience. It will take you two days between the elaborations and the resting times, but it is absolutely worth it.

Ingredients

Tonkotsu pork bottom

Pork trotters in quarters, 2 Ham knuckle, 1 Pork bones, 2 Garlic cloves, 4 Ginger, 7 cm Carrot, 2 Onion, 2

Chashu

Pork belly, 1 kg Soy sauce, 250 ml Sake, 250 ml Mirin, 250 ml Water, 250 ml Garlic cloves, 4 Ginger, 7 cm Agave syrup or brown sugar, 4 tbsp

Japanese marinated eggs

. Eggs, 4-6 Soy sauce, 120 ml Mirin, 1 tablespoon Sake, 2 tablespoons Agave syrup or brown sugar, 1 tablespoon Water, 240 ml

Tare (Dashi broth)

Kombu, 1 leaf Katsuobushi, 2 handfuls Soy sauce, 150 ml Mirin, 2 tablespoons Chashu sauce, 100 ml (optional)

Toppings (per person)

Shiitake, 2-3 Bean sprouts, 1 handful Chives, 1 handful Japanese noodle noodles, 80 grams

How to make authentic ramen at home

To prepare ramen we need to do several things: the stock (the pork broth), the chashu (Japanese-style marinated and roasted pork), the Japanese Marinated Eggs and the tare (a stock based on dashi broth). We show you how to prepare all of them step by step and at the end you will have to assemble them together to obtain the ramen. The best way to get organized is to start preparing the base and during the cooking process prepare the rest of the preparations.

Ramen pork stock recipe

Step 1

Put the pork trotters, knuckle and pork bones in a large pot, cover with cold water, let it sit for 1 hour and throw the water away.

Step 2

Repeat step 1 leaving only 5 minutes instead of 1 hour. Clean each piece of broth well to remove impurities on the outside.

Step 3

Cover all the ingredients (trotters, knuckle, bones and Vegetable Recipes) with water and bring to high heat. Remove the foam that comes out during 30 minutes.

Step 4

Again cover all the ingredients with water up to the top, bring to a boil, cover and lower slightly but leave it with a lively boil, not sluggish. Leave for 12 hours.

Step 5

When the broth is ready, separate it from the bones, strain and store in a container. We rest 12 hours in the refrigerator and remove the layer of fat that forms on top. It will be ready to use in ramen.

Chashu recipe

Step 1

We prepare the marinade by mixing all the ingredients (sake, mirin, soy sauce, water, garlic, ginger and agave syrup) except the bacon and mix well.

Step 2

Roll the bacon into a spiral and flange it so it doesn’t come loose.

Step 3

In a pot or oven-safe container, mix the bacon with the marinade. Bake in the oven for 3 hours and 30 minutes at 150ºC.

Step 4

Separate the meat sauce and store each one in a different container and let it rest for 12 hours. We cut into slices, pass through the griddle over high heat and it will be ready for ramen.

Japanese marinated eggs recipe

Step 1

Cook the eggs for 6 minutes and 30 seconds. Immediately after we take them to a bowl with water and ice.

Step 2

While the eggs are cooling we prepare the marinade in a zip bag that we put in a bowl mixing well all the ingredients.

Step 3

Peel the eggs and put them in the zip bag with the marinade, remove the air and close well. Let them rest in the refrigerator for a minimum of 4 hours and a maximum of 12. Remove them from the marinade and leave them in a container in the refrigerator for a maximum of 7 days.

Tare’s recipe

Step 1

In a pot we place the kombu cleaned with a damp cloth and cover with 200 ml of water. Heat and before boiling turn off the heat. Cover and let stand 10 minutes.

Step 2

Add 2 handfuls of katsuobushi, stir well, cover and let stand 5 minutes more.

Step 3

We strain and keep only the liquid part to which we add the soy sauce, the mirin, optionally the chashu sauce and stir everything well. The tare is ready to use as a base for the bottom of the ramen, it is what gives the flavor so particular to the ramen and it is absolutely necessary.

We assemble the final ramen

Step 1

Prepare the toppings: We boil the shiitake mushrooms cut into 1 cm pieces for 3 minutes, prepare 1 handful of bean sprouts and 1 handful of chives cut into 1 cm pieces.

Step 2

Warm the pork stock until very hot.

Step 3

Cut the chashu into 1 cm slices and grill on a very hot griddle