Homemade Japanese Pork Tonkotsu Ramen

Name: Homemade Japanese Pork Tonkotsu Ramen
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Ingredients: 2–3 lbs pork bones (leg bones, marrow bones, trotters); 1 onion, roughly chopped; 3 cloves garlic, smashed; 1-inch piece of ginger, sliced; 8–10 cups water (or enough to cover bones); 1 tablespoon vegetable oil (for sautéing aromatics); Salt, to taste; 2 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sake (optional); 1 teaspoon sugar (optional, to balance flavors); 1 lb pork belly or shoulder, rolled and tied (if using belly); 2 tablespoons soy sauce; 2 tablespoons sake or mirin; 1 tablespoon sugar; 1 tablespoon ginger (minced or grated); 1 clove garlic, minced; Water or stock, as needed for braising; 4 servings ramen noodles; 4 soft-boiled eggs (Ajitsuke Tamago); 1 cup sliced mushrooms (shiitake or your favorite variety); 2 green onions, finely sliced; Toasted sesame seeds; Nori sheets, cut into strips or squares

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A classic Japanese ramen featuring a creamy pork bone broth, melt-in-your-mouth chashu, chewy noodles, and an array of fresh toppings. Perfect for a cozy, restaurant-quality meal at home.

4 hr 30 min

cook 4 hr

Ingredients

Instructions

Prepare & Blanch Bones: Place pork bones in a large pot and cover with cold water.Bring to a boil for about 10 minutes. You’ll see brown foam or scum rise to the top.Drain and rinse bones under running water to remove impurities.
Simmer the Broth: In a clean pot, heat vegetable oil over medium heat. Sauté onion, garlic, and ginger until slightly browned. Add the rinsed bones and enough water to cover them completely. Bring to a rolling boil, then reduce the heat to maintain a strong simmer. Skim off any foam. Cover partially and simmer for 3–4 hours, adding water as needed to keep bones submerged.
Create the Tare (Seasoning Base): In a small bowl, mix soy sauce, mirin, sake (if using), and sugar. Adjust to taste (more soy for saltiness, a touch more sugar for sweetness).
Make the Chashu Pork: In a separate pot or pan, combine soy sauce, sake/mirin, sugar, ginger, and garlic for the Chashu sauce. Add the pork, then add enough water or stock to barely cover. Simmer on low heat for about 1–1.5 hours, turning occasionally, until the pork is tender and well-infused with flavor. Remove pork and slice thinly before serving.
Finish the Broth: After the bones have simmered for the desired time, strain the broth through a fine-mesh sieve. Return the clear, milky broth to the pot and stir in your prepared tare. Taste and adjust the seasoning with salt or soy sauce.
Cook the Noodles: Boil ramen noodles according to package instructions (usually 3–4 minutes for fresh noodles). Drain and rinse briefly in warm water to remove excess starch.
Assemble the Ramen Bowls: Divide the noodles among four bowls. Ladle the hot, seasoned Tonkotsu broth over the noodles. Arrange slices of chashu pork, half a soft-boiled egg, mushrooms, green onions, and nori on top. Sprinkle toasted sesame seeds for an extra nutty finish.
Serve & Enjoy: Serve immediately while the broth is steaming hot. Invite everyone to mix the toppings into the soup and savor every comforting sip.