Quick Shoyu Tonkotsu Ramen
(4.0)
848.5K views • 3y ago
22.4K
750
2.6% engagement
A quicker version of the traditional Tonkotsu Ramen that doesn't compromise on taste. Utilizing a pressure cooker and an immersion blender, this recipe brings authentic flavors in a fraction of the time.
03:00:00 total
Serves 6
medium
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- pork bones - 2 kg
- water - 3.5 L (plus 1L added after pressure cooking)
- cabbage - 1/4 (quartered)
- garlic cloves - 8
- onion - 1/2 (halved)
- water - 150 ml (for tare)
- koikuchi (standard Japanese soy sauce) - 125 ml
- ryorishu (cooking sake) - 25 ml
- mirin - 15 ml
- instant shrimp dashi powder - 1 g (optional)
- crystallized umami extract - 9 g
- Hawaiian sea salt - 9 g
- lard - to taste (for ramen oil, can be store-bought)
Instructions
- Prepare Pork Bones: Soak pork bones for a few hours to overnight to draw out impurities. Rinse well after soaking.
- Pre-boil Bones: Boil bones in a pot, skimming off scum until only white scum remains. Rinse bones again after dumping the water.
- Pressure Cook: Place cleaned bones in a pressure cooker, cover with 3.5L of water, and cook on high for one hour.
- Add Aromatics: After pressure cooking, add 1L of water, cabbage, garlic cloves, and onion. Boil uncovered for one hour to emulsify the soup.
- Prepare Tare: Combine water, soy sauce, sake, mirin, optional shrimp dashi powder, umami extract, and salt in a pot. Heat until just before simmering, then remove from heat.
- Assemble Ramen: Reheat soup, blend with an immersion blender for creaminess. Cook noodles, add tare and lard to a bowl, pour soup over, and add toppings like chashu, menma, kikurage, and green onions.
Unlock Menu Recommendations
Sign in to get personalized menu recommendations based on your current recipe. We'll suggest what to serve before, alongside, or after this dish to create the perfect meal.
