Rich Creamy Homemade Tonkotsu Ramen Broth

Time to Get Your Ramen On: The Ultimate Tonkotsu Broth Recipe

Fancy a bowl of proper ramen, the kind that warms you from the inside out? Ever wondered how to make ramen that tastes like it came straight from a Japanese ramen bar?

This tonkotsu broth recipe is your ticket. Honestly, nothing beats the rich, creamy flavour. This creamy pork broth recipe is easier than you think. Let's dive in!

What's the Deal with Tonkotsu Anyway?

Authentic Japanese Ramen isn’t just about noodles. The broth is the soul. Tonkotsu hails from Fukuoka, Japan. It means "pork bones".

The secret? Simmering pork bones for ages. We're talking a long simmer broth recipe , folks. This extracts collagen and flavour, and produces the perfect Umami rich broth .

This recipe is of medium difficulty. It takes 8.5 to 12. 5 hours total. This includes prep and cook time.

You’ll get about 8 cups of broth. That’s enough for roughly four ramen bowls.

Why Make Tonkotsu at Home?

This homemade ramen broth isn't just tasty. It's packed with nutrients from those long simmered bones. Plus, imagine the street cred you'll get serving up authentic ramen recipes at your next dinner party.

Talk about a conversation starter! If you are looking for ramen recipes this broth is the way to go.

It's special because you control every ingredient. No dodgy additives here!

On to the good stuff. Grab your shopping list and let's get started!

Alright, let's talk about what you'll need to nail this tonkotsu broth recipe . Don't worry, it's not rocket science. Anyone can make authentic ramen recipes Japanese Food !

Main Ingredients: The A-Team

We're talking the core components here. This is where it all begins!

• Pork neck bones: 2 kg (that's 4.4 lbs ). Ask your butcher to split them. Freshness is key.
• Pork femur bones: another 2 kg ( 4.4 lbs ). Also split. These give you that rich, collagen goodness.
• Water for soaking: 2.5 litres ( 10.5 cups ).
• Water for simmering: 5 litres ( 21 cups ). Gotta keep those bones happy!
• Onions: 2 large ones, quartered. Use whatever onions you have.
• Garlic: 2 whole heads , halved. This is where Umami rich broth starts!
• Ginger: 5 cm ( 2 inches ), peeled and sliced. Fresh is best, mate.
• Spring onions: 1 bunch , green parts only, roughly chopped.
• Neutral oil: 30 ml ( 2 tablespoons ).

For the pork, look for bones that are pink and don't smell funky. A good butcher will point you in the right direction! Honestly, good bones are your ticket to a creamy pork broth recipe .

Seasoning Notes: The Spice Rack Secrets

It's all about layering those flavours, innit?

• Essential combo: Garlic and ginger. They’re like the Ant and Dec of Ramen Recipes .
• Flavour enhancers: Spring onions add a subtle sweetness. Don't underestimate them!
• Substitutions: If you're out of spring onions, leek greens can do in a pinch.

Equipment Needed: Keep It Simple

You don’t need a fancy kitchen to cook Homemade ramen broth .

• Large stockpot: At least 8 quarts/8 litres . This is where the magic happens.
• Ladle: For skimming all that scum. Trust me, you need to skim.
• Fine mesh strainer: To get rid of all the bits.
• Cheesecloth: (Optional) For a super clear broth. Think of it like polishing a diamond.
• Large bowl: For soaking those bones.

A big pot is a must. If you don't have one, borrow one! A colander can work if you don't have a fine mesh strainer.

Just make sure it's clean. This long simmer broth recipe is worth doing properly!. Now you're ready to learn How to make ramen !

Alright, Let's dive into this tonkotsu broth recipe . Making ramen broth from scratch might sound like a mega task, but honestly, it's more about patience than skill.

Fancy turning your kitchen into a proper ramen-ya? Let’s get started!.

Prep Like a Pro

Before you even think about turning on the hob, get your mise en place sorted. Chop your 2 large onions into quarters, halve the 2 heads of garlic , slice about 5 cm of ginger and roughly chop the green bits of the 1 bunch of spring onions .

It will avoid those "oh sugar!" moments later. Soaking 2 kg of pork bones in cold water for at least 30 mins is a game changer for taste

Time Saving Tip : Do all your chopping the night before. It's so simple!

step-by-step: Umami Heaven

1. Soak those bones! Submerge the pork neck and femur bones in 2.5 litres of cold water for at least 30 minutes. Refresh every 30 mins!.
2. Blanch to cleanse: Chuck the bones into your pot, cover with water, bring to a boil, then drain. This is crucial for that clean taste, honestly!
3. Simmer Time! Cover the bones with fresh 5 litres of water , bring to a simmer, and skim off any scum. This is long simmer broth recipe, so expect to be here for a bit
4. Aromatics Ahoy! Add your onions, garlic, ginger, and spring onions to the pot.
5. The Long Haul: Simmer uncovered for 8- 12 hours . The longer, the richer!. Add oil during the final 30 minutes of cooking.
6. Strain & Cool: Strain the broth, let it cool slightly, then refrigerate.
7. Defat: Remove that solidified fat layer on top. This fat is liquid gold, save it for roasting veggies!.
8. Season & slurp: Season and serve!.

Pro Tips: Creamy Pork Broth Recipe Secrets

• Never skip the soaking and blanching steps. They make a massive difference.
• Adding 30ml neutral oil emulsifies the broth during the last 30 minutes of cooking. The right thing for your homemade ramen broth.
• If you want to save time, you can absolutely make this ahead. The broth will happily sit in the fridge for up to 3 days.

This Tonkotsu broth recipe is like building a relationship. It takes time, attention, and the right ingredients. You'll end up with something rich, comforting, and totally worth the effort.

Recipe Notes for the Perfect Tonkotsu

Right then, let's talk about getting this tonkotsu broth recipe absolutely spot on. Here are a few extra bits to make sure you're serving up some truly amazing ramen.

I'm channeling my inner chef here, so listen up! Oh my gosh!, If it doesn't turn out perfect the first time, don't worry.

Practice makes perfect.

Ace Serving Ideas

Plating is key, innit? Get a nice deep bowl and layer your noodles, broth, and toppings. Think about colour. Some vibrant greens from spring onions really pop! For drinks, you can't go wrong with a chilled beer or a cup of green tea.

If you're feeling fancy, sake is a good shout.

Storing Your Liquid Gold

Once your creamy pork broth recipe is done, cool it down sharpish. Pop it in the fridge. It will last for about 3-4 days, no worries.

If you want to keep it longer, freezing is your best bet. I freeze mine in portions, so I've always got some on hand.

Reheat it gently on the hob. Don't let it boil like mad, you'll ruin the flavour.

Tweak it to Your Liking!

Want to shake things up? Go for it! For a veggie option, swap the pork for mushrooms and seaweed. Honestly, it gives a great umami rich broth .

Feel free to chuck in some seasonal veg like squash in the autumn. Fancy a bit of spice? Add some chili oil.

Nutrition 101

This pork broth is packed with flavour. It is also a good source of protein and collagen. (Collagen is brilliant for your skin!) Just remember that it can be high in fat, so don't go overboard.

I was reading that Authentic Japanese Ramen is a complete nutritional powerhouse. A bowl can be a satisfying, nutritionally beneficial meal.

It's about balance!

So, there you have it. All my best tips for making the best tonkotsu broth recipe you've ever tasted! Don't be scared to experiment.

Get in the kitchen, whack on some tunes, and enjoy yourself. Now get out there and make some tasty homemade ramen broth ! You got this!

Frequently Asked Questions

Why does my homemade tonkotsu broth recipe not look as creamy as the ones I see in ramen shops?

Achieving that signature creamy look in a tonkotsu broth recipe is all about emulsification! Make sure you're using enough pork bones, and most importantly, simmering it for a very long time (8-12 hours).

Also, adding oil during the last 30 minutes of cooking helps bind the fat and water, creating that desirable milky appearance. Don't be afraid to give it a good stir now and then too!

Is it really necessary to soak and blanch the pork bones when making tonkotsu broth? Seems like a faff!

Absolutely, it's not just for show! Soaking and blanching removes impurities and blood from the bones. If you skip this step, you'll end up with a broth that can be bitter and cloudy not the flavour explosion we're after!

Think of it as laying the groundwork for a proper, top-notch cuppa you wouldn't skip the teabag, would you?

How long does tonkotsu broth keep, and what's the best way to store it?

Tonkotsu broth, when stored properly, will keep in the fridge for about 3-4 days. Ensure it's cooled completely before transferring it to an airtight container. For longer storage, freezing is your best bet.

Divide the broth into portion sized containers or freezer bags (leave some room for expansion) and it'll happily keep for up to 3 months. When ready to use, simply thaw it overnight in the fridge.

Can I make a smaller batch of this tonkotsu broth recipe, or adjust it for a slow cooker?

Certainly! To make a smaller batch, simply halve or quarter all the ingredients. For the slow cooker, you can adapt the recipe by following the same steps, but reduce the amount of water slightly. Simmer on low for 10-12 hours, or on high for 6-8 hours, then strain and defat as per the original recipe.

It is important to keep the bones covered with water.

What can I do with the pork fat that solidifies on top of the tonkotsu broth after refrigerating?

Don't bin it, that's liquid gold! This pork fat, also known as rendered pork fat or lard, is packed with flavour. Use it for roasting vegetables (think crispy roast potatoes!), sautéing greens, or even spread it on toast with a sprinkle of sea salt for a seriously indulgent treat.

It'll add a fantastic depth of flavour to anything you cook with it - a proper chef's secret!