Tonkatsu ramen recipe
Ingredients
- 40 g (1.4oz) dried mushroom powder ⓘ
- 2 tbsp five-spice powder ⓘ
- 70 g (2.5oz) salt ⓘ
- 30 g (1.1oz) brown sugar ⓘ
- 1 tbsp paprika
- 900 g (31.7oz) bone-in pork shoulder ⓘ
- 100 g (3.5oz) sliced ginger
- 2 Vidalia onions, sliced
- 2 heads garlic, sliced ⓘ
- 1 pig trotter, sliced crosswise
- 450 g (15.9oz) meaty chicken bones (wings, drumsticks, neck, etc) ⓘ
- 680 g (24oz) fresh ramen noodles ⓘ
- 2 l (3.5pints) pork broth (steps 1-6) ⓘ
- 3 tbsp shiro miso ⓘ
- 220 g (7.8oz) shredded pork shoulder ⓘ
- 55 g (1.9oz) diced tofu
- 55 g (1.9oz) sliced scallion
- 6 sheets dried kombu ⓘ
- 1 tbsp sesame seeds ⓘ
- 1 tsp bonito flakes
- 6 eggs ⓘ
Instructions
- Make the pork broth.
- Combine the dried mushroom powder, five-spice powder, salt, brown sugar, and paprika in a small bowl.
- Rub the spice mixture onto the pork shoulder.
- Place the meat onto a platter, cover with plastic wrap, and allow the meat to absorb the flavours of the rub.
- Refrigerate for 4 to 24 hours, turning the meat occasionally.
- Preheat the broiler.
- Spread the ginger, onions and garlic on a baking sheet and char under the broiler or place in a grilling basket and char on the grill.
- Turn the oven to 140C/gas mark 1.
- Rinse the pig trotter in hot water for 5 minutes.
- Rinse the chicken bones in hot water for 5 minutes.
- In a large roasting pan, layer the chicken bones, then the pig trotter, and then the pork shoulder.
- Add enough water to cover the bones and then cover the pan.
- Roast low and slow for 6 hours.
- When the meat is done roasting, remove from the oven and let cool.
- Remove the bone from the pork shoulder.
- Return the bone to the roasting pan.
- Shred the pork shoulder with two forks and reserve for use elsewhere, refrigerated and covered with some liquid from the roasting pan.
- Strain the liquid and add back to the roasting pan.
- Transfer the roasting pan to the stove top.
- Add the charred ginger, onions and garlic to the strained liquid.
- Simmer over low heat for at least 8 hours, adding water as needed to maintain a volume of about 4 litres.
- To cook your eggs: bring a saucepan of salted water to a boil over high heat.
- Fill the bowl with water and ice to make an ice bath.
- Add the eggs to the boiling water and set a timer for 6 minutes and 30 seconds.
- Remove the eggs from the boiling water and place them in the ice bath for 1 minute.
- Peel the eggs.
- Fill the pasta pot with water and season with salt until it tastes like seawater.
- Bring to a boil over high heat.
- Cook the ramen for 2 to 4 minutes, to your taste.
- Divide the broth among 6 bowls.
- Divide the shiro miso among the bowls and whisk into the broth.
- Divide the noodles among the bowls and stir immediately to prevent clumping.
- Serve with the pork shoulder, tofu, scallion, kombu, sesame seeds, bonito flakes, eggs, and butter for garnishing.
Nutrition & Diet Analysis (per serving)
1047
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).