Craving for tonkotsu ramen, I was thinking of making my own since there is no ramen eating place in my city :(
It's not impossible to make our own milky ramen broth. What you need is patient and time! It needs more than 10 hours to make the perfect broth. I cooked it for only around 6 hours since I'd like to have it for my dinner, but I just started cooking at 12 noon. So, it was too late if I had to cook it for 10 hours.
The result? Well, I'm not really satisfied for the color of the broth. For me, It was not milky enough, the taste was really good and thick enough though.
To make the rich and creamy broth, you have to make sure that the bones used for the broth making was clean from the blood, or you will end up with the brown color which is not nice. So, firstly, to make the broth, boil the pork trotters and chicken feet using cold water with high heat.
Once it boiled, take off from the stove and dump everything on the strainer. And then, wash all the bone from anything brown and the blood using cold running water.
After that, re-boil the clean bones together with the mushroom, onion, garlic and ginger that had been stir-fried before. Put into high heat until it perfectly boiled, then put it in low heat for 10 hours or more. Check it out and top up with more water if necessary.
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| 2 hours |
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| 4 hours |
To make the sliced pork belly char siew, roll and secure it with string, then put it on the pressure cooker together with the soy sauce, sugar, leeks, garlic, onion and ginger for 30 minutes.
What is better than the runny yolk to complete our ramen?
Make sure to cook the egg exactly for 6 minutes on the boiling water for the perfect soft boiled eggs!
And, marinate them using water, soy sauce and sugar.
Finally, MY HOMECOOKED RAMEN!!
Although it's not perfect, but I'm satisfied enough for the flavour of the broth and the other components of the ramen. Maybe, maybe next time, when I've got many spare time, I'll cook it more perfectly.
Ingredients:
Tonkotsu Broth
2 kg pork trotters
1 kg chicken feet
1 onion
10 garlic cloves
5 cm ginger
10 leeks
500 gr mushroom
2 tbs oil
Charsiew Pork Belly Slice
Pork Belly
Soy Sauce
Sugar
6 leeks
6 garlic cloves
2 cm ginger
1 red onion
Ajitsuke Tamago Soft Boiled Egg
Eggs
Soy Sauce
Sugar
Water
Cooking Directions:
Tonkotsu Broth
1. In large pot, boil the pork trotters and the chicken feet using cold water over high heat
2. After it boiled, throw the water away using strainer
3. Wash the bones from the blood and other dark marrow
4. Stir-fry the onion, garlic and ginger
5. Put the bones back to the pot together with the onion, garlic, ginger, mushroom and leeks using cold water
6. Bring into boil over high heat
7. Reduce heat to low simmer and cover the pot
8. Cook the broth for minimum 10 hours and top up with water if needed
9. Once ready, strain the broth to get cleaner soup
10. To serve, season the broth with salt, grated garlic or chilli oil
Charsiew Pork Belly Slice
1. Roll the pork belly and secure it with string
2. Put it on the pressure cooker together with the other ingredients for 30 minutes
3. After cooked, thin slice the roll belly
Ajitsuke Tamago Soft Boiled Egg
1. Put the eggs on the boiling water for 6 minutes
2. After that, put it straight into ice water to stop the cooking process
3. Peel the egg shells
4. Marinate it with the sugar and soy sauce overnight
To serve:
1. Add ramen noodles into boiling water and cook according to the instructions
2. Once ready, put it into soup bowl
3. Pour the broth to the bowl
4. Put the pork belly slice and ajitsuke tamago on top
5. Add other toppings as desired
Ps. So sorry for poor quality picture >.<
