Tonkotsu Broth

Servings: 6

Prep Time: 1 day

Cook Time: 1 day

Description

Tonkotsu broth is the rich, creamy soul of classic Hakata-style ramen. This deeply flavorful pork-based broth is made by simmering pork feet and bones for 12 to 18 hours, transforming simple ingredients into a luxurious, milky white soup with unmatched depth. Charred vegetables, garlic, ginger, and dried mushrooms add savory complexity, while long, gentle boiling extracts every bit of collagen and flavor. The result is an ultra-satisfying, silky broth that’s perfect for cradling tender noodles and toppings of your choice. A true labor of love, this broth delivers restaurant-quality ramen comfort right at home.

Ingredients

Staples

6 gallon Water as needed

Spices And Herbs

0.25 ounce Dried Shitake Mushroom

Meat

0.5 pound Pork Neck Bone or additional pork feet
3 pound Pork Feet cut into horizontal slices
0.5 pound Pork Spine Bone or additional pork feet

Produce

2 inch Ginger
1 bunch Scallion cut in half
2 whole Shallot peeled
1 head Garlic head
1 whole Leek cleaned and roughly chopped
1 large Yellow Onion peeled and quartered

Nutritional

calories340

carbohydrates8g

protein32g

fat20g

Step by Step Instructions

1
Place the pork feet and bones in a large pot and cover with cold water. Refrigerate overnight to extract blood from the bones and marrow.
2
The next day, discard the soaking water. Refill the pot with cold water, covering the bones by a few inches.
3
Bring the water to a boil over high heat. Skim off any gray scum that rises to the top.
4
Once scum has mostly stopped forming, drain the bones and wash them thoroughly under cold water. Scrape off any dark marrow or coagulated blood using a chopstick or fork.
5
Preheat a grill to high heat. Lightly char the leek, garlic, onion, scallions, shallots, and ginger until aromatic and slightly blackened.
6
Rinse the pot, then add the cleaned pork, charred vegetables, and dried mushrooms.
7
Add enough water to just cover the ingredients. Bring to a rolling boil over high heat, then reduce to a low boil or lively simmer.
8
Simmer for 12–18 hours, occasionally skimming any scum and adding water as needed to keep ingredients submerged.
9
Strain the broth through a fine-mesh sieve. Cool rapidly by placing the pot in an ice water bath until it reaches room temperature.
10
Cover and refrigerate overnight until ready to use.

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