Tonkotsu Ramen

Ingredients

Instructions

1. 1

   Start the broth first. Put the pork back bones, cold water, garlic, ginger, and spring onions into a pressure cooker. Lock the lid and bring to high pressure; cook for 35 minutes. Quick-release carefully, then uncover and boil vigorously for 10 minutes to emulsify the fat and collagen into a creamy broth. Skim only obvious scum, not the fat, then strain. You should have about 1 litre of opaque broth; if much more, boil briefly to reduce, and if less, top up with hot water.

2. 2

   While the broth cooks, make the chashu. Heat the neutral oil in a saucepan over medium-high heat and sear the pork belly on all sides until lightly browned; this adds depth even in a short braise. Add the water, soy sauce, mirin, sugar, ginger, and garlic. Bring to a simmer, cover, and cook gently for 25 minutes, turning once halfway, until the pork is tender but still sliceable.

3. 3

   Remove the pork belly from the braising liquid and rest for 10 minutes so it slices cleanly. Keep a little of the braising liquid for brushing or spooning over the pork at serving.

4. 4

   Make the tare in a small pan: combine the soy sauce, mirin, sake, and sugar, bring just to a simmer, and cook for 1 minute to dissolve the sugar and round off the alcohol. Set aside.

5. 5

   Cook the eggs in boiling water for 6½ minutes for jammy centres, then transfer immediately to ice water or very cold water. Peel carefully once cool enough to handle and halve just before serving.

6. 6

   Bring a pot of water to a rolling boil and cook the fresh ramen noodles until just springy, usually 1 to 2 minutes. Stir early to prevent clumping, then drain thoroughly so the soup is not diluted.

7. 7

   Slice the rested chashu. Warm the menma if you like, and prepare the nori, sliced spring onion, and sesame seeds for quick assembly.

8. 8

   Assemble each bowl: add half the tare to each bowl, then ladle in the hot tonkotsu broth and stir. Add half the noodles to each bowl, then top with sliced chashu, a halved soft-boiled egg, menma, nori, spring onion, and sesame seeds. Serve immediately while the broth is piping hot and the noodles are still bouncy.

Nutrition per serving

Notes

• •This 60-minute version uses a pressure cooker to create a convincing quick tonkotsu; traditional tonkotsu usually simmers hard for many hours.
• •Ask your butcher to split the pork bones small; more exposed surface area gives better extraction and a milkier broth fast.
• •Fresh ramen noodles are strongly recommended here because dried noodles rarely deliver the same springy texture in a classic bowl.
• •If you want a richer finish, whisk 1 to 2 tablespoons of hot rendered fat from the chashu braise into the strained broth before serving.

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