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Real Deal Tonkotsu Ramen

Alex_311927

So this was a lot of work.

-Pork trotter broth, simmered for 12 hours

-Alkaline noodles

-Soy-marinated soft boiled egg

-Mayu (black garlic oil) (very delicious I must say; basically burnt garlic blended in sesame oil)

-24 hr sous vide belly chashu pork

If anyone even has a remote interst in ramen this is a great little project. A Saturday well spent.

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Comments

Shaya_Green_76723

This needs more pictures!

bkeene12

I have a feeling there is nothing left to take a picture of... Looks delicious!

Alex_311927

I was so hungry by the time it was done I only managed to take these few. Next time I will go into detail. There's a number of tricks I've researched to great ramen, and this one was nowhere near perfect, but I'd love to detail each step more thoroughly next time

Alex_311927

It was Bobby; if you love the flavour of pork tonkotsu is the bomb.

fisher23

Yes, yes please. I love great ramen...even cheap ramen for that matter. But I would really like to be able to make a killer ramen.

Alex_311927

I used some of Kenji's entry on seriouseats.com which goes into a lot of detail about tonkotsu which helped immensely. http://www.seriouseats.com/2012/02/how-to-make-tonkotsu-ramen-broth-at-home-recipe.html the hardest part in my opinion is getting the noodles right. I find the trick is to make the noodles the day before you intend to eat them, to allow them to dry slightly which improves the springiness. The ones used here were too soft for my tastes.