Japanese Tonkotsu Ramen

Japanese Tonkotsu Ramen

1. When buying pork tube bones, you need to cut the tube bones into 3 sections, so that the boiled soup will be more delicious. Wash the bones and feet of the pigs, put the right amount of water in the pot, put the bones and the feet of the pigs in the pot and boil them, and then take them out. Wash the bones and feet of the pigs and scrape the skin of the pigs' feet with a knife. Clean; put the right amount of water in the pot again for a second blanching, after the water is boiled, remove the bones and pig's feet and wash them for later use. Since the soup of this tonkotsu ramen noodles needs to be simmered for 23 hours, I chose to cook it in an electric saucepan without worrying that the soup will boil dry. If you don’t have an electric stew pot at home, you can use a long-use electric ceramic stove to cook on a low fire. It is recommended that you do not turn off the fire after you start to cook the soup, because turning off the fire halfway will make the soup smelly, so it must be continued Cook for 23 hours. Put the blanched pork bones and pig feet into a pot, add 3 liters of purified water, remove the foam on the surface after boiling on high heat, cover and turn to medium and low heat to cook. At this time, you can use a gas stove Come and cook, and at night, switch to an electric saucepan and continue to cook, so you don’t have to worry about the soup boiled out. When the soup is boiled for 2-3 hours, the water will evaporate and the water will start to decrease. At this time, you can add some pure water. The amount of water added is the same as the original time, such as the water in the pot at the beginning. If it is full, then add back to the original weight. After adding water to boil, if there is any froth on the soup, remove the froth and continue to simmer on a medium-low heat. At night, switch to an electric saucepan or electric ceramic stove to continue cooking, and control the heat to a low fire. The ingredients of the porridge soup: 1 pork tube bone, 300G pork feet, 3 liters of purified water.

2. The Japanese-style marinated egg can be made one night in advance, and the taste will be more delicious. Choose eggs that can be eaten raw. The eggs need to be at room temperature. After the water in the pot is boiled, put the eggs into the pot with a spoon; cook them on medium-high heat for 5 minutes and remove them immediately. Put the eggs in ice water and soak for 1 minute before peeling Set aside after eggshells. Put 40ML of Japanese soy sauce, 35ML of mirin, 20ML of cooking sake, 65ML of water, and 20G of fine sugar in a pot.

3. Put in a small handful of wooden fish flowers.

4. When the marinade is not hot, you can put in the boiled eggs. The marinade must cover the eggs and put them in the refrigerator overnight.

5. Start cooking Japanese-style barbecued pork the next day. Use square pork belly with moderate fat and not too fat or too lean. If the pork belly is not square enough, you can remove the meat next to it and cut it into squares. Wash and scrape the skin with a knife.

6. Roll the pork belly into a round shape and tie it tightly with cotton thread.

7. The pork belly I choose is moderately fat and lean so that it won’t be greasy.

8. Put 1300ML of water for making Japanese-style barbecued pork, 30G of fine sugar, 60ML of cooking sake, 20G of young ginger, 60ML of mirin, and 160ML of Japanese-style soy sauce into the pot.

9. Put the pork belly and bring it to a boil on medium-high heat, and remove the foam on the surface.

10. After boiling, cover the lid and cook on medium heat for 1 hour and 20 minutes. You need to turn the pork belly over halfway through. Remember that the skin will stick to the bottom. Don’t cook the skin part for too long; I just forgot that the skin will stick to the bottom. Generally speaking, it’s Just cook for a while and turn the noodles.

11. After cooking, turn off the heat and cover and simmer for 1 hour, then take it out to dry. The remaining temperature in the pot will make the meat more delicious. After the roast pork is not hot, you can put it in the refrigerator for 1 hour, so that it will be better when sliced. cut.

12. To prepare the vegetables for the soup, soak the mushrooms in advance, peel the white onions, wash the kelp, and slice the tender ginger. Adding these ingredients to the pork bone soup will taste sweeter.

13. Put it in a cloth bag for boiling soup.

14. The pork bone soup has been simmered for 23 hours, and the soup has turned milky white. At this time, turn off the heat and open the lid and let it stand for 2 hours. This will stabilize the freshly cooked soup.

15. After 2 hours, filter the soup residue with a sieve, put in the prepared onion, kelp, young ginger and mushroom soup bag, boil on high heat and simmer for 2 hours.

16. Remove the soup bag after 2 hours.

17. The tonkotsu soup is ready. After a long time of cooking, the tonkotsu soup tastes very delicious and not greasy.

18. Cut the refrigerated Japanese-style barbecued pork into 0.5cm slices. Don't cut too thick or thin. If you cut it thickly, it will be greasy and the thinly sliced barbecued pork will fall apart.

19. Put 1G of sea salt in the bowl.

20. Add 1 tablespoon of Japanese soy sauce.

21. Take out two Japanese-style ramen noodles, you can use regular noodles.

22. The water in the pot is boiled and the noodles are cooked.

23. Put an appropriate amount of pork bone soup in the bowl. If the soup is not hot enough, boil it again.

24. Put the boiled ramen noodles in the tonkotsu soup, top with chopped green onion, cooked corn kernels, Japanese-style barbecued pork, Japanese-style marinated eggs, and seaweed slices.

Tips:

Japanese soy sauce can be replaced with light soy sauce, but dark soy sauce cannot be used.
Cooking sake can be replaced with light cooking wine, instead of yellow rice wine or bagged cooking wine. It is best to use glass bottled color and light cooking wine.
The white onion tastes sweeter, and the purple onion tastes pungent. In order not to affect the tonkotsu soup that has been boiled for 23 hours, white onions are recommended.