How to Cook Perfect Homemade Tonkotsu Ramen Broth and Noodles from Scratch

Cooking may be one of the oldest skills in the world. That does not suggest that there are any type of restrictions to the knowledge offered for the chef curious about boosting his or her abilities. Also the finest cooks, also professionals, can constantly locate brand-new dishes, methods as well as techniques to enhance their kitchen skills, so lets try this Homemade Tonkotsu Ramen Broth and Noodles from Scratch recipe, we hope you like it.

Prepare Soup.
You need to prepare bones Pork on the bone.
You need Japanese leek.
Provide Onions.
Prepare Grated ginger (tube is fine).
You need to prepare Grated garlic (tube is fine).
Provide Pork fatback.
You need enough to fill a large pot Water.
You need Noodles.
You need All-purpose (medium) flour.
Provide -5 1/2 grams Powdered kansui (alkaline minerals).
Provide Water.
You need to prepare for dusting Katakuriko.
You need to prepare Char siu (Chinese-style roasted pork).
You need to prepare Thinly sliced pork belly.
You need Soy sauce.
Use Mirin.
Provide Sugar.
You need Water.

Short Tips:

I got these pork bones at the supermarket (they were being sold for about 15-30 yen per 100 g in my neighborhood). I think about 5 bones come out to 3 kg..
Wash off the blood under running water. Place the bones in a large pot of cold water. Bring the pot to a boil (at this point, the bones will be giving off a very strong odor, but don't worry)..
A lot of scum will come to the surface. Scoop it out diligently (I know this part is a bit off-putting, but stick with it. It'll turn out okay)..
Strain in a colander and remove the remaining blood from the bones with a scrubbing brush..
Use a saw to make a slice in middle of the bones, and a hammer to break them in half. (It's easier if you make an incision before snapping them)..
Look at all the bone marrow inside the bones. We'll be melting it out by simmering these bones over a long period of time..
Now start to add the other ingredients for the soup. Diligently remove the scum that rises to the top. Keep the heat at medium and maintain a gentle boil..
Once the scum has been removed, simmer the broth for another 6 hours. Add more water if it boils off..
Next we'll be preparing the noodles. Measure out the ingredients and mix the flour and powdered kansui together. Add the water. It'll feel like a very small amount of water, but don't worry..
Mix the ingredients until the dough starts to clump together in the bowl..
The dough is a pretty tough one, so be careful not to hurt your wrists. Try mixing it with the weight of your body..
Move the dough to a working surface and knead. Don't worry too much about cracks or inconsistencies yet. Just knead for about 10 minutes..
Round up into a ball, wrap with plastic cling wrap, and let sit in the refrigerator (for at least 30 minutes. Then check if the dough has settled)..
Prepare the char siu in the meantime. Brown the meat in a frying pan, and simmer for 2 hours in a pot with the combined seasoning ingredients. Let cool in the pot..
Once the dough has become moist, roll out to a thickness of 5 mm. Use a pasta machine to even it out to your desired thickness..
If you don't have a pasta machine, just use a rolling pin to stretch out the dough (but remember that the dough will thicken up about 1.3 times, so include that in your calculations)..
You can manage with just a little bit of dusting flour (katakuriko or bread flour) since the dough isn't that sticky..
Apparently a wooden box is best for storing Chinese noodles, but if you don't have one on hand, just transfer them to a tray lined with parchment paper. Insert tray in a plastic bag and keep cool in the refrigerator..
About two hours after simmering the broth, it'll start to get white and cloudy. I wouldn't taste testing it just yet, since it'll still be somewhat smelly..
Here's what the broth should look like after 6 hours of simmering. The marrow has melted out of the bones, which have emptied out. The soup now looks quite rich and smells like it should (just like what you get a ramen joint)..
The char siu should have become a caramel brown. Take care not to break it apart when you're slicing the meat, since it'll be quite soft at this point..
Enjoy the leftovers with a cold beer!.
Now that you have everything prepared, get ready to make your ramen. Boil each serving of noodles separately and adjust the times carefully by watching over them. If you'd like your noodles rippled, squeeze the noodles once and fluff them out again before boiling..
Warm up the bowl you'll be using for the ramen. Add the simmering sauce you used for the char siu and season with some salt (starting on the lighter side so the taste is easier to adjust) and pour in the pork broth you prepared earlier..
The boiling time for the noodles should be about 1:30-2 minutes, but this is something you can change according to your preferences. Once you add your noodles to the soup and garnish with your desired toppings, your rich and creamy tonkotsu ramen is complete..

There are couple of hobbies as satisfying and rewarding as cooking. Not only can you bend your innovative muscles, you can also offer delicious meals for your household. Expanding your knowledge of cooking is specific to boost your time in the cooking area. Attempting Homemade Tonkotsu Ramen Broth and Noodles from Scratch recipe is a remarkable means to do just that.

If you find this Homemade Tonkotsu Ramen Broth and Noodles from Scratch recipe useful please share it to your close friends or family, thank you and good luck.