Tonkotsu Ramen (Morimoto)

A rich, creamy pork-bone ramen built on long-simmered tonkotsu broth, topped with chashu, soft egg and scallion.

Ingredients

• 3 lb pork neck and trotter bones
• 1 lb chicken backs
• 1 onion, halved
• 1 head garlic, halved crosswise
• 3-inch piece fresh ginger, sliced
• 4 portions fresh ramen noodles
• 1/2 cup soy tare (1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sake, simmered)
• 8 slices braised pork chashu
• 4 soft-boiled marinated eggs (ajitama), halved
• 2 scallions, thinly sliced
• 1/2 cup menma (seasoned bamboo shoots)
• 4 sheets toasted nori
• Toasted sesame seeds, for garnish

Directions

Key ingredients

Mirin · Sake · Soy Sauce

1. Blanch the pork and chicken bones in boiling water for 10 minutes, then drain and rinse off the scum.
2. Return the bones to a clean stockpot, cover generously with water, add the onion, garlic and ginger, and bring to a hard rolling boil.
3. Boil vigorously, topping up with water as needed, for 10 to 12 hours until the broth turns milky white and emulsified; strain.
4. For each bowl, place 2 tablespoons soy tare in the bottom and ladle in about 2 cups of the hot tonkotsu broth.
5. Cook the ramen noodles in boiling water for about 2 minutes, drain thoroughly, and nest into each bowl of broth.
6. Top with chashu, a halved egg, menma, scallions, a sheet of nori and a sprinkle of sesame seeds; serve immediately.

Notes

Modeled on the tonkotsu ramen Chef Masaharu Morimoto serves at his Momosan ramen shops.