The soy bacon tare is a based on David Chang’s Momofuku Tare 2.0.
Once browned, remove the bones from the oven and place the pan on the stovetop. Thanks in advance and this recipe was absolutely amazing. Or, if you can, just use regular sake and keep the bottle to cook. The chashu pork marinade is from Serious Eats. Combine all the ingredients in a small sauce pan. To test the broth take a small ladle full, add a bit of salt and taste. Oh man, I am hooked. You are one of favorite one she loves. Unfortunately in the last hour, the bones seemed to have really broken down and got a bit messy in the broth. Thank you much! Bring enough water to cover the eggs to a boil.
I’m definitely going to try this out!
Tare. I really couldn’t say if it would work. 3day cook for me but oh so worth it. We used 1 tablespoon of tare per 1 ladle-full of broth. Making tonkotsu ramen at home is truly a labour of love. Anyway thanks again, Bro this was the most legit Ramen I’ve had in ages. Tonkotsu ramen is an excellent introduction to Japanese noodle soups. Totally worth the effort!!!! Those are completely different. I cook the pork belly in slabs, then slice.
You can’t just taste the tare for salt as it is what seasons the broth. After a weekend of boiling bones and roasting chicken backs, and cleaning an…
We wanted to go longer, but our schedules just wouldn’t allow it. I’ve had it. I made a trip to our local Asian grocery store, Uwajimaya, to buy all of the ingredients for this recipe, though you can probably find all or good substitutes at your local grocery store. Cook the mushrooms along side the noodles – you just want them softened. I love how you rigged the sous vide! ( Log Out / I usually leave the chili paste out, honestly, so it’s just the oil. While this entire recipe does take about a week to make (specifically the broth/tare), it makes a ton of food. I knew that:-). I’ve wanted to do it but didn’t want to invest in an expensive machine. I put spice in the tare?
Remove and discard the bones and vegetables. Prepare an ice water bath in a large, deep bowl. I am a huge ramen fan and hunt it every time I go to Japan. What follows is the result of our journey this past weekend making u/Ramen_Lord’s “Grandaddy” of them all, 18-hour homemade Tonkotsu with Shoyu Tare. We did 2 separate batches simultaneously, one following your recipe, the other the exact same but w beef bones. Swap out the chicken for some leftover momofuku pork belly and I think I would be in heaven.
Feb 25, 2019 - A new challenging recipe?
Just so good. It is a lot of work but you can make big batches of tonkotsu broth at once and then freeze it for a quick ramen fix. I’m so impressed with your recipe I made it last Tuesday and heated it up tonight, the soup and chasu pork taste so much better!! Soooo rewarding and so good. The broth that resulted was so porky, so milky, so smooth, so rich. But the Momofuku pork belly is really good too. Can I make more tare and freeze the leftovers to use later? And it’s a starting point. I do freeze the broth in portions so I know that works. The best part is that you can use a lot of the components in other recipes, either from the Momofuku cookbook (which I HIGHLY recommend), or your own! This is adapted from several recipes from the internet. I would be a little worried about overpowering the broth with spice but if I were going to do it I would add some chili sauce (or gochujang) to the tare. You don’t need to salt the water.
Maybe try a bit of your tare in a bit of broth, see how that works and refine as needed.
Combine the soy, sake, mirin, sugar, garlic and green onions in a ziploc bag large enough to hold the pork belly. If you’re interested I actually got a lesson in the kitchen at Momofuku Las Vegas. WOW!
The noodles though. But it’s so good. Ladle in about 1/2 cup of the tonkotsu broth into each of the bowls and stir to mix.
Whenever we go to a “big city,”I always have to find the best ramen joint in town. If using extra large eggs boil them for 7 minutes 30 seconds. I lived in Japan for a year and loved the ramen I had there. Once the sake begins to bubble, scrape the browned bits off of the bottom of the pan. Ramen noodles are different. I use a topping that comes from Ivan ramen: black garlic oil. How is the pork when it is frozen and defrosted in individual servings? Noodles were where I struggled the most. I chose to roast the pork instead of sous vide it to save time. So I’m pretty sure it’s the real deal. I figure I’ll make the broth and sous vide the chashu the day before and refrigerate, and cook the noodles and tare the day of.
Shiitake mushrooms from making Ramen Broth.
When the timer rings, transfer the eggs to the ice bath using a slotted spoon or spider. Thanks for the inspiration and detailed instructions. If you don’t understand why you’re reading this and think I’m crazy google the best ramen joint in your town. I’m a pretty lazy cook but this would be perfect to make for my daughter for her birthday or something, she loves ramen! Reading your thought stream is a delight. I’d be very interested in hearing how that goes. Hello:) was wondering if you can also post a tsukemen recipe?
I’m checking the temperature of the water and hope it’s hot enough. When and where would you add them? The eggs can be stored in the fridge for up to 8 house. This is where you take your ramen in your direction. ( Log Out / I’ve had a bowl of the pork broth w momofuku pork belly and a tahini/ginger tare I threw together and its great, better than anything I can get locally for sure. Definitely pinning for September;) Thank you! It typically has higher alcohol content and much less sugar than mirin. I always end up just doing chicken, but the pork in this recipe definitely kicks it up to the real deal! Chashu pork will be pan fried to brown it and warm it up, but what to do with the broth?
The meat is always hard for me – I like this recipe I think I will try it myself. This looks really good and well worth a try.
Medium boiled is about a 7 minute egg. I like them in an I like KFC sort of way (as in I eat it once every few years and then wonder why I did that) but for this they are so wrong….
1 C canola oil I used your bacon tare recipe, and also made the momofuku pork you provided and just wow. Reserve.
Hi Larry, I don’t use any special kind of pot – just a pretty economy-grade stainless steel stock pot. Is that soy paste? The meat was $3/lb, ordered in advance and ready in about 9 days. I’ve provided 2 different tare recipes. If the meat does not easily pull from the bones, continue to simmer until it does. I won’t go into too much detail here, but check out these links for some further reading on the subject.
Tonkotsu ramen is usually served with medium boiled eggs. Really I have not found anything that comes close to fresh handmade Japanese noodles. 3 days work for 3 minutes of bliss. After straining and chilling overnight, there was a ridiculously thick layer of solid lard (I’d reckon about 2″). Wish you had pictures!
But it is so worth it. Submerge the eggs in cold or ice water to chill.
Perfect noodles. And it’s way cheaper than a plane ticket to Narita. So long as the broth is good and hot you should be good to go! And the shoyu tare with kombu/niboshi/bonito blew us away. Would this somehow dilute the ultimate product or increase the cook time? Place 1/4 of whichever tare you are using in the bottom of four bowls. I’ve sent you an email. That is easier than guessing how salty you want your tare. I’ve taken new pictures since this was first published. It is just me, so I am looking to make this and freeze each component. ( Log Out / I love this recipe very much.
Change ), You are commenting using your Twitter account. My butcher gave me mostly trotters and jawbones, from happy pigs. Bring the water to a boil and then turn the heat down to a gentle simmer. I have a weird obsession with sharks, I unashamedly jam out to country music, and I’m a real stickler for the Oxford comma! Glad you liked the recipe Marilyn. And I love it. Use one or the other or come up with your own. If you aren’t up for making chashu pork you can substitute roasted pork shoulder. Rinse the konbu under running water. A few months back, we made our first ramen broth at home using the David Chang/Momofuku recipe - the one from his book, not online or Lucky Peach, which calls for 5 lbs meaty pork bones and 4 lbs chicken. Someday I’m going to try to figure out how they do it…. If you can’t find any, another trick is to boil spaghettini or capellini in 8 cups of water with 2 Tbsp of baking soda. Made this last night and it was AMAZING! But it’s so good. Awesome recipe and pictures. its milky but I don’t think it has the same amount of dissolved gelatin so probably won’t be as flavorful. Better that you try it out ahead of time I think. I wasn’t thinking about trying to do a post about tsukemen – dipping noodles – but that’s a good idea.
The tonkotsu ramen broth is the best of a bunch of recipes on the net. I enjoy your blog. – depending on how salty you like your ramen. This is part 2 of my Momofuku ramen guide..
Haha. It’s a fair bit of work but the results are so worth it! This one is epic but it’s worth it!
Will it make the taste different rather than using alcohol sake? You want the bones to be deeply browned, but not burned. Ultimately, it will be about the salt – you want the salt to be in balance in the final broth.
If I ever decide to take any of my precious tonkotsu stock and spice it up I will make this – https://glebekitchen.com/korean-ramen/. Top up with a bit of chicken stock if needed. Anchovies and Sardines are apparently mis-translated and roughly (?)