Tonkotsu Miso Ramen

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Product name: Food Passport: Tonkotsu Miso Ramen | Culinary Frank
Description: Ramen are categorized into four famous types of Ramen: Shio (salt-based), Shoyu (soy sauce-based), Miso (miso-based) and Tonkotsu (pork bone-based). You will also find it quite popular for restaurants to pair up these varieties, and indeed, our today’s recipe will be Tonkotsu Miso Ramen.
Type: Dinner
Food Passport: Tonkotsu Miso Ramen | Culinary Frank
Time to prepare the recipe: 15 minutes
Time to cook: 180 minutes
Duration: 190 minutes
Ingredients: pork trotters, pork bones, onions, ginger, spring onion, pork chops, kikkoman soy sauce, mirin, sesame oil, miso, sugar, garlic, dashi powder,

Welcome back to the country of rising sun, as we continue the Culinary Frank’s Food Passport Series! In previous posts, I had shared with you my two favourite and easy Japanese recipes (check them out: Katsudon and Gyudon). So let’s change up and step up our cooking game a bit. Ramen will be the star for this week.

Ramen is a noodle dish that is enjoyed not only in Japan, but also across the whole wide world. A bowl of Ramen consists of five elements: the meat-based ( sometimes seafood-based) stock, tare (seasoning), noodles, flavoured oil, and finally toppings. From these five elements, the creation of Ramen seems to be limitless. In fact, they are categorized into four famous types of Ramen: Shio (salt-based), Shoyu (soy sauce-based), Miso (miso-based) and Tonkotsu (pork bone-based). You will also find it quite popular for restaurants to pair up these varieties, and indeed, our today’s recipe will be Tonkotsu Miso Ramen.

To be honest, the process of making Ramen is time-consuming, for the stock will take at least 6 to 12 hours to make ideally. In this case, Tonkotsu’s stock is cooked by continuously boiling pork bones until all the fat and collagen are extracted. This will result in Tonkotsu’s famous creamy, rich, white soup. During that time, you must pay close attention to the stock pot, skim off impurities that arises and maintain the water level so that the stock will not be overly concentrated. Yes, I know it sounds like a lot of work, but every ounce of love will be counted. This is the reason why making a bowl of Ramen is also considered as an art, combined with science and philosophy in Japan, just like the country’s most famous – Sushi.

If you are like me (a big fan of Ramen), then learning about it will expand your mind to a new horizon, Ramen in particular and Japanese cookery as a whole. Having the knowledge that Japanese cuisine is all about balance in flavour, the harmony of each element, I now appreciate a bowl of Ramen more than ever. See below and you will know what I mean.


Tonkotsu Miso Ramen

Serving 2 people

Prep time Cook time
15 mins 3 hours

(Recipe video below)

Tonkotsu stock:

Pork trotters 1kg
Pork bones 1kg
Onions 2
Ginger 2
Spring onion 1

Miso-marinated pork chops:

Pork chops: 250 gm x 2
Kikkoman soy sauce: 1/2 cup
Mirin: 60 ml
Sesame oil: 30 ml
Miso: 1 large tbsp
Sugar: 1 tbsp
Garlic (minced): 1 tbsp
Dashi powder: 1 packet (5g)

Stock method:

1.Carefully rinse out the pork trotters and pork bones, place them in a large pot, cover up with water. Place the pot over high heat and bring to the boil.

2. While waiting the water to boil, start charring the onions, gingers and spring onions. Cut the onion in haft, cut the ginger into thick slices as well as spring onions. You can char them by place directly on top of your stove. Alternately, you can place an aluminium foil on top of a large saute pan, high heat, then place everything into the pan without adding oil.

3. By the time your water is boiling, there will impurities, using a ladle or a skimmer, start skimming all the impurties until clear. Add in your charred ingredients at this state.

4. Remain the stock as boiling for 3hr, stir up occasionally to prevent burn in the bottom as well as skimming. Using a ruler, or a piece of spring onion ( which i did) to mark the water level. As the stock is boiling, the water will be evaporated, you would want add more water to maintain its level. You can season with salt to bring out the flavour, but do not salting to much, as the Tare (seasoning sauce) will be on the salty side.

5. After 3hrs, strain the stock through a fine sifter, you should have a creamy looking stock (save some of the pork trotter scrap for later use). For ever more creamy and white stock, longer hours of cooking is required.

6. Your soup base is done, now move on to the topping as well as Tare.

Pork chops method:

1. Combine the seasoning ingredients except the Dashi into a bowl, then add in the pork, allow it to be marinaded for at least 2 hours, overnight for deeper flavour.

2. After 2 hours, heat up a pan on medium heat. When the pan is hot enough, add some oil then carefully place in the pork chop. Due to sugar contents, it will be very quick to get caramelised, so you have to be quick.

3. Once, one side is caramelised, turn to the other. Add in some stock, cover with a lid until the pork is cooked.

4. Transfer the marinade into a pot, bring to the boil then add in the Dashi packet. And your Tare will be done. If the Tare is too thick, you can add in some water to thin out.

Ensemble the Ramen bowl:

1. In a bowl, add in you Tare first

2. Then ladle your Tonkotsu stock into the bowl

3. Ramen noodles ( follow the cooking instructions on packet)

4. Then toppings: Miso marinated pork chop, pork trotter scrap tossed with Tare, soft boiled eggs (ajitsuke tamago), shredded cabbage and thinly slice spring onion.

5. Seasoned oil, I used simple sesame oil and some dry chilly flakes.

And there you go, a delicious, heart warming and mouth watering Tonkotsu Miso Ramen. I hope you would enjoy this recipe and happy cooking friends.