tonkotsu ramen

Ingredienser

Broth:

• 3 lbs pork femur bones

• 3 lbs pork neck bones

• 6 quarts water

Tare:

• 30g dried anchovy

• 5 3x3in pieces kombu

• 1/2 cup bonito

• 2 cups water

• 2 tsp rice wine vinegar

• 65g salt

• 1 tbsp sugar

• 3 tbsp msg

Aromatic oil:

• garlic

• green onion

• dried chilis

• vegetable oil

Chashu:

• pork belly

• 2 slices ginger

• 1 green onion

• 2:1:1 ratio of water:sake:soy-sauce

• 2 tbsp sugar per cup of liquid

Toppings:

• wood ear mushrooms

• green onion

Instruktioner

Broth:

1. Parboil and clean bones

2. Boil for 8 hours

Tare:

1. combine water and seafood and refrigerate overnight

2. hear over lowest heat for 1 hour

3. strain and add salt in a 1:5 weight ratio

4. add other ingredients

Aromatic oil:

1. Dice aromatics

2. Simmer in oil until crispy

3. Strain

Chashu:

1. Braise pork belly for 2 hours with rest of ingredients

Assembly:

4 ladles of broth, 3 tbsp of tare, 1 tbsp of oil

Anteckningar

1 tbsp = 15ml

Your ladle = 120ml

For a 1:10 tare:broth ratio, use 3 tbsp of tare for 4 ladles of broth. 2 tbsp of aromatic oil

https://adamliaw.com/recipe/how-to-make-tonkotsu-ramen