the BEST Tonkotsu Ramen Recipe How to Rich and Creamy Borth

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Put the pork fat in a pot with enough water to cover it, bring to a boil over medium-high heat, and cook for 5 to 7 minutes until fully cooked.
2. Cut the pork fat into small chunks, put in a blender with the chicken stock and blend on high for 1 to 2 minutes until smooth.
3. Rinse the pot quickly, then return the pork fat and stock mixture to it. Add the dashi and unsweetened soy milk, and bring to a simmer over medium heat.
4. Bring a second pot of water to the boil for the noodles and toppings.
5. Chop the green onion, slice the black fungus into thin strips, and sear the chashu in a dry pan over high heat, or with a torch or high broiler, for 3 to 5 minutes.
6. Blanch the bean sprouts for 1 minute, then drain well and set aside.
7. Blanch the black fungus for 1 minute, then drain well and set aside.
8. Cook the noodles: fresh or frozen for 2 minutes, instant for 3 to 4 minutes.
9. Put the tsuyu or chashu tare in a serving bowl, add 1 1/2 cups of the broth and mix well.
10. Drain the noodles well, add them to the bowl and stir to coat with broth. Arrange the bean sprouts, black fungus, green onion, chashu and ramen egg on top.
11. Grate in a clove of garlic to taste, if using.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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