The Authentic Shoyu Tonkotsu Ramen Recipe: A Comprehensive Guide

Discover the secrets behind the most authentic shoyu tonkotsu ramen recipe in this comprehensive guide. This chapter breaks down the process of creating a perfect shoyu tonkotsu ramen, providing you with all the necessary details from the preparation of the tonkotsu broth to the vibrant flavors of its shoyu sauce.

Understanding Tonkotsu Broth

The heart of shoyu tonkotsu ramen is the tonkotsu broth, a rich and creamy pork-based stock. This recipe relies on using pork bones, typically pork vertebrae, to create a thick and hearty broth that is the signature of this ramen style.

The Importance of Pig Vertebrae

The key to achieving the correct consistency and flavor of tonkotsu broth is the use of porcine vertebrae. Unlike other parts of the pig, these bones have a high bone fat content, which intensifies the flavor and provides the essential richness of the broth. This is why many chefs and home cooks who want to achieve the authentic taste often struggle to replicate the recipe using other types of bones.

Shoyu Tonkotsu Broth Recipe

Ingredients

1 kg pork vertebrae 2 tablespoons vegetable oil 1 onion, quartered 2 carrots, cut into large chunks 1 celery stick 1 garlic bulb, cut into quarters 1000 ml water 100 grams bonito flakes 10 grams dried seaweed 2 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon sugar

Steps to Prepare the Broth

Cooking the Bones: Preheat the oven to 200°C (400°F). Arrange the pork vertebrae on a baking tray and roast for 30 minutes to caramelize the bones. Sautu00e9ing Vegetables: In a large pot, heat the oil and sautu00e9 the onion, carrots, and celery until the vegetables are slightly tender. Add the garlic and cook for another couple of minutes. Making the Soup: Add the roasted bones, vegetable mixture, water, bonito flakes, and seaweed to the pot. Bring to a boil, then reduce the heat to a simmer. Skim off any foam and impurities as they rise to the surface. Slow Cooking: Let the broth simmer for a minimum of 6 hours. For richer flavor, you can simmer it overnight. Seasoning: Strain the broth through a fine-mesh sieve to remove all solid particles. Combine the soy sauce, mirin, and sugar in a small saucepan and simmer to reduce by half. Once the broth is strained, add the reduction and stir well to combine.

Shoyu Tonkotsu Ramen Noodle Preparation

The noodles for shoyu tonkotsu ramen are typically thick and firm, with a slight chew. No matter if homemade or store-bought, the noodles must be boiled to the right al dente. This ensures they are cooked just right, holding their structure while absorbing the rich broth without becoming mushy.

Noodle Preparation

Boil a large pot of salted water and add the ramen noodles. Cook for 6-8 minutes or until al dente, depending on the thickness and desired texture. Drain the noodles and rinse them under cold water to stop the cooking process and cool them down. This helps prevent the noodles from becoming gummy. Drain well and set aside.

Putting It All Together

The classic shoyu tonkotsu ramen comes together by layering the rich and savory tonkotsu broth, topped with shoyu ramen noodles, and garnished with an array of ingredients that elevate the dish to a work of art.

Garnishes and Toppings

Boiled egg cut into slices or halved Chopped scallions Steamed bok choy or other leafy greens Chopped firm tofu Sliced scallions

Conclusion

Creating the perfect shoyu tonkotsu ramen requires attention to detail, from selecting the right ingredients to simmering the broth to perfection. With this guide, you can master this classic Japanese dish and serve authentic shoyu tonkotsu ramen to family and friends with confidence and pride. Try this recipe and experience the rich, comforting flavors of true tonkotsu ramen.