Tonkotsu Ramen – Japanese Noodle Soup

For the Tonkotsu Ramen, first prepare the soup “Tonkotsu”. To do this, chop the bones into pieces. In a large saucepan, bring water to a bubbling boil. Pour in the bones. Add peeled onion – uncut – and the garlic cloves. Skim off the foam. Boil for 3 hours. Filter through a muslin cloth.

For the “yakibuta”, cut the pork ribs or other fatty pork (e.g. ham) into 4-5 cm pieces. Boil 1 1/2 liters of tonkatsu (soup) in a saucepan. Pour in meat and cook for 1 hour. When the meat is tender, turn off the heat and remove the meat.

In another saucepan, mix soy sauce, mirin and ginger slices. Add the meat, turn a few times and simmer in the gravy for 20 minutes. Take the meat out again and cut it into slices about 7 mm thick. Pour the remaining liquid into the soup.

For the garnishes, rinse the bean sprouts and blanch for 1 minute. Drain. Cut the spring onion into thin diagonal slices.

Place ramen (noodles) in a large saucepan of boiling hot water. Immediately separate noodles with a fork. Boil for 1-2 minutes. Drain.

Pour 1-2 tablespoons of soup into deep soup bowls, immediately pour in drained noodles and top with soup. Place bamboo shoots on top of soup, add a few onion rolls and a few slices of meat (yakibuto). Tonkotsu R

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