Dreamy Tonkotsu Ramen: Your Ultimate Comfort Bowl at Home

How to Make Tonkotsu Ramen

1. 1

   Prepare the Marinade: Combine the soy sauce, sake, mirin, sugar, garlic, and green onions in a large ziploc bag that can hold the pork belly. Remove excess air using a straw and seal tightly.

2. 2

   Sous Vide the Pork Belly: Immerse the sealed pork belly in your sous vide setup at 170°F for 10-11 hours.

3. 3

   Cool and Slice the Pork: Remove the pork from the bag and discard the marinade. Allow the chashu pork belly to cool completely and slice into 8-12 pieces.

4. 4

   Cook the Bacon: In a small saucepan, combine the bacon, soy sauce, mirin, and sake. Simmer on low heat for about an hour.

5. 5

   Simmer the Miso Mixture: In another saucepan, mix shiro miso, sake, and mirin. Simmer on low for about 5 minutes.

   5 min
6. 6

   Boil the Eggs: In boiling water, cook large eggs for 6 minutes and 30 seconds.

   6 min
7. 7

   Prepare the Ramen Noodles: Cook the ramen noodles in boiling water according to package instructions, typically around 4 minutes.

   4 min
8. 8

   Sauté the Mushrooms: Cook the mushrooms alongside the noodles in boiling water until softened.

9. 9

   Brown the Chashu Pork: In a non-stick skillet, fry the sliced chashu pork until lightly browned.

10. 10

    Assemble the Bowls: Place tare in the bottom of four bowls. Ladle in about 1/2 cup of warmed tonkotsu broth and stir to mix.

11. 11

    Add Noodles and Broth: Add the cooked ramen noodles and pour in an additional 1 1/2 cups of tonkotsu broth.

12. 12

    Garnish Your Ramen: Top each bowl with soft-boiled egg, sautéed mushrooms, chashu pork, and green onions.