Tonkotsu Ramen Recipe

Name: Tonkotsu Ramen
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 4 bowls
Cuisine: Japanese
Ingredients: 2 lbs pork leg bones (or trotters); 1 lb pork fatback or belly (for chashu); 1 onion, halved; 4 cloves garlic, smashed; 2-inch piece ginger, sliced; 2 tbsp vegetable oil; 1/2 cup soy sauce; 1/4 cup mirin; 1/4 cup sake; 2 tbsp sugar; 4 servings fresh ramen noodles; 4 soft-boiled eggs; 2 green onions, sliced; 1 sheet nori, torn into pieces; 1 tbsp sesame seeds (optional)

Japanese · Soup · 390 min total

Tonkotsu Ramen recipe videos

A rich, creamy pork bone broth simmered for hours, served with fresh ramen noodles, chashu pork, soft-boiled egg, and classic toppings. This home-cook version simplifies the process while keeping the deep, savory flavor.

30
min prep

360
min cook

4
servings

650
kcal/serving

Ingredients

2 lbs pork leg bones (or trotters)
1 lb pork fatback or belly (for chashu)
1 onion, halved
4 cloves garlic, smashed
2-inch piece ginger, sliced
2 tbsp vegetable oil
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tbsp sugar
4 servings fresh ramen noodles
4 soft-boiled eggs
2 green onions, sliced
1 sheet nori, torn into pieces
1 tbsp sesame seeds (optional)

Instructions

Blanch pork bones in boiling water for 10 minutes to remove impurities. Drain and rinse under cold water.
In a large pot, add bones, onion, garlic, ginger, and enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer. Cook for 5-6 hours, skimming fat and scum occasionally, until broth is creamy and opaque. Add water as needed to keep bones submerged.
Meanwhile, make chashu: Roll pork belly tightly and tie with kitchen twine. In a pot, combine soy sauce, mirin, sake, sugar, and 1 cup water. Add pork, bring to a boil, then simmer for 1.5 hours until tender. Remove and let cool. Slice into rounds when ready to serve.
Strain broth through a fine-mesh sieve, discarding solids. Season with salt to taste. Keep warm.
Cook ramen noodles according to package directions. Drain well and divide among 4 bowls.
Ladle hot broth over noodles. Top each bowl with 2-3 slices chashu, halved soft-boiled egg, green onions, nori, and sesame seeds if using.
Serve immediately.

Tips

For an even richer broth, use a pressure cooker: cook bones for 2 hours on high pressure.
Chashu can be made a day ahead and refrigerated; slice and reheat in broth before serving.
To soft-boil eggs: lower eggs into boiling water for 6.5 minutes, then ice bath.

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