Tonkotsu Ramen
Japan’s most obsessive bowl — a milky, collagen-rich pork bone broth that takes 12 hours to perfect, delivering a warmth unlike anything else.
To understand Japan, eat a bowl of ramen. Tonkotsu Ramen — with its milky, collagen-rich pork bone broth — represents the obsessive dedication Japanese chefs pour into their craft. What takes two days to properly make rewards you with a bowl so deeply flavoured, so warming, so complete, that everything else fades away.
Ingredients
Tonkotsu Broth
- ✦ 1.5kg pork trotters, split
- ✦ 500g pork neck bones
- ✦ 300g pork belly (for chashu)
- ✦ 1 whole head garlic
- ✦ 5cm fresh ginger, sliced
- ✦ 3 spring onions (whole)
- ✦ 2 tbsp toasted sesame oil
- ✦ 4 litres water
Tare (Seasoning)
- ✦ 120ml soy sauce
- ✦ 60ml mirin
- ✦ 60ml sake
- ✦ 1 tbsp white sugar
- ✦ 2 cloves garlic, crushed
- ✦ 3cm ginger, grated
Marinated Eggs
- ✦ 4 large eggs
- ✦ 4 tbsp soy sauce
- ✦ 2 tbsp mirin
- ✦ 2 tbsp sake
- ✦ 100ml water
Toppings
- ✦ 400g fresh ramen noodles
- ✦ 4 sheets nori, halved
- ✦ 100g bamboo shoots
- ✦ 4 spring onions, sliced
- ✦ 2 tbsp toasted sesame seeds
- ✦ 2 tsp chilli oil
Step-by-Step Instructions
Blanch and Rinse the Bones
Place pork trotters and neck bones in a large pot and cover with cold water. Bring to a vigorous boil and cook for 10 minutes. Drain completely, then rinse each bone under cold running water to remove impurities.
Build the Tonkotsu Broth
Return the cleaned bones to the pot with 4 litres of fresh water. Add garlic, ginger, and spring onions. Bring to a rolling boil over high heat, then MAINTAIN a vigorous boil. Cook for at least 4 hours, adding water as needed. The vigorous boil emulsifies the fat, turning the broth creamy white.
Make the Chashu Pork
Roll the pork belly tightly into a log and tie with kitchen twine. Combine all tare ingredients, bring to a boil, add the pork roll. Simmer on low for 90 minutes. Remove and refrigerate overnight in the tare — the meat absorbs flavour as it chills.
Prepare the Marinated Eggs
Cook eggs for exactly 6 minutes 30 seconds in boiling water, then transfer immediately to an ice bath. Peel carefully and marinate in soy, mirin, sake, and water overnight. The whites turn deep amber, the yolk becomes a jammy custard centre.
Strain and Season the Broth
Strain the broth through a fine-mesh sieve lined with cheesecloth. Season with salt and add sesame oil. The broth should be creamy white and deeply savoury — if too thin, reduce further over high heat.
Cook Noodles and Assemble
Cook ramen noodles for 2 minutes in boiling water. Warm your serving bowls. Add 2 tbsp tare to each bowl, ladle in 400ml of hot broth, then add noodles, sliced chashu, half a marinated egg, bamboo shoots, nori, spring onions, and sesame seeds. Drizzle with chilli oil and serve immediately.
👨🍳 Chef’s Tips
- Longer broth = more collagen = creamier result. Aim for 8–12 hours if possible
- Always warm your bowls — cold bowls kill ramen immediately
- The vigorous boil is what makes tonkotsu milky — never reduce to a simmer
- Leftover broth freezes beautifully for up to 3 months
- Slice chashu cold for clean, even cuts, then sear briefly before serving
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