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Easy Tonkotsu Ramen

Serves 4

Prep 1 hr · Cook 2 hr 10 min

Rich, creamy pressure-cooker tonkotsu ramen with cold-brew dashi, shoyu tare, and classic toppings.

Make the broth

3.5 lbs (1.6 kg) pork leg bones
1.3 lbs (590 g) pork hock or pig foot/trotter, with skin

Rinse the pork leg bones and pork hock under running water.

¹⁄₂ cup, 2 Tbsp shoyu tare

Add 10 Tbsp. shoyu tare.

water, for soaking

Soak the bones and hock in a large bowl of water for 15 minutes, changing the water several times to remove blood.

1 head garlic
1 ginger paste, 1-inch knob, skin on

Prep aromatics: peel off papery outer garlic layers (keep head whole), trim root end, and slice the head in half crosswise; slice the ginger into thin slices (skin on).

2 L (2 kg) water

Add bones, hock, ginger, garlic, and water to a pressure cooker/Instant Pot. Pressure cook on High for 60 minutes (allow about 40 minutes to come to pressure).

1 piece kombu (dried kelp) (1/3 oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm), 6 x 6 inches
2 dried shiitake mushrooms
5 iriko/niboshi (boiled and dried anchovies)
2 cups (470 g) water, for cold brew dashi

Cold brew dashi: combine kombu, dried shiitake mushrooms, and iriko/niboshi with water; set aside at room temperature to extract umami.

1 (200 g) onion
2 green onions, chopped

Prepare hidden seasonings: cut the onion in half (skin on) and cut the green onions/scallions in half crosswise; set aside.

When pressure cooking ends, quick release pressure carefully. Open the lid and bring the broth to a rolling boil on Sauté (high) or over high heat; skim scum from the surface as it appears.

2 Tbsp (30 g) rice vinegar, unseasoned
2 Tbsp (30 g) sake

Add the onion and green onions to the broth. Add rice vinegar and sake. Remove the soaked shiitake mushrooms and anchovies from the cold-brew dashi and add them to the broth; reserve the dashi liquid.

1 cup katsuobushi (dried bonito flakes)

Add katsuobushi and stir to combine.

Boil the broth for 1 hour total, skimming occasionally; after 30 minutes of boiling, add only the reserved dashi liquid (do not add the kombu). Stir regularly; continue boiling another 30 minutes, stirring occasionally to emulsify.

Strain the broth: remove large bones to a mesh strainer set over a clean pot and discard; transfer remaining solids to the strainer, press to extract liquid, and discard solids. Strain remaining broth in batches if needed.

Assemble Ramen

4 servings fresh ramen noodles

Cook noodles: bring a large pot of water to a boil and cook the fresh ramen noodles according to the package instructions; drain thoroughly.

¹⁄₄ cup shoyu tare

Assemble: warm ramen bowls, add about 1 tablespoon tare to each bowl, and ladle hot broth into bowls. Add noodles and arrange neatly.

2 green onions, chopped, for topping
4 Ramen Egg
8 slices Chashu
menma (seasoned bamboo shoots), for topping
dried wood ear mushrooms (optional), rehydrated and thinly sliced
1 Tbsp pickled red ginger (beni shoga or kizami beni shoga) (optional)

Top and serve immediately with chopped green onions, ramen eggs (halved), chashu slices, menma, wood ear mushrooms, and pickled red ginger.

Notes

If using pork backbones, remove the white spinal cord-like tissue (it can give off a strong odor); use chopsticks to avoid getting cut by the bones.
If the water level in the pressure cooker is above the maximum line, remove some water and add it back later when boiling the broth.
No pressure cooker option: add 2 cups more water and simmer uncovered 3–4 hours (partially cover to reduce evaporation).
Do not boil or reheat the tare after adding the salt; it may crystallize and not dissolve properly.
To store broth for later: cool quickly (ice bath/cold water), then refrigerate up to 3 days or freeze up to 1 month.
Store leftovers in separate containers up to 3 days; boil noodles right before serving.

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Dave's Eats

Easy Tonkotsu Ramen

Make the broth

Assemble Ramen

Notes