Tonkotsu takes a long time to make, but a pressure cooker speeds up the process so it can be made in one day with a lot less effort. The resulting broth is incredibly rich and creamy. Paired with black garlic oil and ultra tender sous vide pork belly chashu, this is one of my all time favorite styles of ramen. Buckle up because this is a long one and it’s definitely not diet food.
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Makes about 3-4 servings
Tonkotsu Broth
4 lbs pork bones
4 lbs pork hocks or trotters
1 onion
1 head garlic
20g ginger
1 bunch of green onions
Pork Belly Chashu
1 lb pork belly
1 green onion
1 clove garlic
10g ginger
1 tbsp soy sauce
1 tbsp sake
1 tbsp sugar
Tare Ingredients
2 dried shitake mushrooms
12g kombu
10g salt
5g msg (optional)
30 ml sake
30 ml mirin
100 ml soy sauce
200 ml water
Menma
1 can bamboo shoots
2 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp dark soy sauce
Mayu - Black Garlic Oil
1.5 heads of garlic, chopped
¼ cup vegetable oil
3 tbsp sesame oil
Directions
Broth:
1. Rinse bones an hocks and add to the pot with just enough water to cover Pressure cook on high for 2 hours
2. Remove the lid and bring to a roiling boil while mashing with a spatula or potato masher to break up the bones. Boil for ~15 mins
3. Add onion, garlic and ginger and pressure cook another 45 mins
4. Open and bring to a boil again for 10 mins to emulsify. Strain the broth but leave the bones.
5. Refill with water and pressure cook again for 1 hour to get a 2nd extraction of broth
6. Remove lid and bring to a boil again to agitate and emulsify. Strain the 2nd batch and add to the 1st.
7. Before serving, add green onions and cook for 10-15 mins. Boil to emulsify if the fat has separated.
Mayu:
1. Fry the garlic in oil until it becomes gold brown, reserve some garlic for topping.
2. Continue cooking until it hits dark brown then immediately remove from heat and pour into another bowl to cool
3. Once cooled the blend the blackened garlic and oil together with additional sesame oil
Pork belly
1. Tie pork belly to cook in an even shape
2. Add ingredients to a bag and press out the air. Cook in water bath at 165F for 8 hours
3. Chill before slicing. Sear slices with a torch or briefly in a hot pan
#asmr #ramen
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