Hakata Tonkotsu Ramen

Introduction

Hailing from Fukuoka on Japan’s Kyushu Island, Hakata Tonkotsu Ramen is renowned for its rich and creamy broth. The word “tonkotsu” actually refers to the broth, which is made by boiling pork bones over high heat. This regional specialty was crafted in the late 20th century by the need for a quick, hearty meal for laborers. Over time, this dish has become a beloved staple in ramen shops around the world.

History

The origin of Hakata Tonkotsu Ramen dates back to the 1940s in post-World War II Japan. During this period, ramen stalls were popular for their inexpensive offerings. It was in Hakata that the residents devised a method to make a soup base that was simple yet deeply nutritious by using pork bones. Today, it is cherished as a culinary icon representing the cultural amalgamation within Japan’s vibrant food landscape.

Ingredients

• Pork bones - 2 lbs
• Pork belly - 1 lb
• Soy sauce - 1 cup
• Mirin - 1/2 cup
• Sake - 1/2 cup
• Ramen noodles - 4 portions
• Green onions - 4 stalks, chopped
• Garlic - 4 cloves
• Ginger - 1 thumb-sized piece
• Salt - to taste
• Eggs - 4, soft-boiled

Preparation

Making the Broth

1. Begin by rinsing the pork bones thoroughly to remove any blood and impurities. Place them in a large pot and cover with cold water.
2. Bring the pot to a boil, then reduce to a simmer. Cook for 20 minutes, then drain and rinse the bones again.
3. Return the cleaned pork bones to the pot. Add enough water to cover, along with smashed garlic and sliced ginger.
4. Simmer for 6-8 hours, skimming the surface periodically to remove scum.
5. Once the broth is milky and rich, strain it to remove the solids.

Chashu Pork

1. Bring a pot of water to boil and blanch the pork belly for 5 minutes to remove impurities.
2. Mix together soy sauce, mirin, sake, and garlic in a saucepan. Add the blanched pork belly.
3. Simmer for 90 minutes until tender and then let it cool before slicing.

Ramen Preparation

1. Cook the ramen noodles according to package instructions. Click here to set your timer for perfect al dente noodles.
2. While the noodles cook, prepare the garnishes by slicing the green onions and soft-boiled eggs.

Assembly and Servings

1. Divide the cooked noodles between bowls.
2. Ladle the hot pork bone broth over the noodles.
3. Add slices of chashu pork belly on top, followed by the green onions and eggs.
4. Season with additional salt if necessary, and serve immediately.

How to Enjoy

To savor the true essence of Hakata Tonkotsu Ramen, begin by enjoying a sip of the broth to appreciate its depth and flavor before using chopsticks to taste the noodles intermingled with chashu pork belly. Complement the savoriness of the dish by regularly cleansing your palate with the soft texture of the eggs and fresh green onions.