Tonkotsu-Style Ramen

Name: Tonkotsu-Style Ramen
Total time: 5 h 5 min
Yield: 4 servings
Ingredients: 1,200 g pork trotters; 3,000 ml Water; 6 clove Garlic; 30 g Fresh ginger; 3 piece Spring onions; 3,000 ml Water; 400 g Pork belly; 60 ml Soy sauce; 30 ml Mirin; 60 ml sake; 300 ml Water; 4 piece Egg; 1,000 ml Water; 2 tsp Salt; 0.5 tsp Ground white pepper; 3 piece Spring onions; 3,000 ml Water; 600 g fresh ramen noodles; 160 g Bamboo shoots; 4 piece Nori sheets; 20 g white sesame seeds; 20 ml toasted sesame oil

5 hr 5 min · 1 hr 18 min active · makes ~13.25 l · Trivial

Tonkotsu-style ramen with milky pork broth from slow-simmered trotters, topped with tender pork belly and fresh noodles.

See more →

Tonkotsu-Style Ramen

Tonkotsu-style ramen with milky pork broth from slow-simmered trotters, topped with tender pork belly and fresh noodles.

See more →

TOTAL TIME

5 hr 5 min

ACTIVE TIME

1 hr 18 min

QUANTITY

~13.25 l

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/17

Tools0/18

Ingredients

0/17 gathered · 4 servings

1,200g

10,300ml

6clove

30g

6piece

400g

60ml

30ml

60ml

4piece

2tsp

0.5tsp

600g

160g

4piece

20g

20ml

#	Quantity	Notes	State
1	1,200g	—	—
2	10,300ml	—	—
3	6clove	—	—
4	30g	—	—
5	6piece	—	—
6	400g	—	—
7	60ml	—	—
8	30ml	—	—
9	60ml	—	—
10	4piece	—	—
11	2tsp	—	—
12	0.5tsp	—	—
13	600g	—	—
14	160g	—	—
15	4piece	—	—
16	20g	—	—
17	20ml	—	—

Tools

20 items

Serveware

1 item

Procedure

59 steps

1 of 59

Put the split pork trotters in the stockpot.

Pork trotters · 1,200 g

⏱ 15s

ResultPork trotters

2 of 59

Cover with 3 litres of cold water.

Water · 3,000 ml

⏱ 20s

ResultTrotters in water

3 of 59

Bring to the boil.

⏱ 15 min

ResultBoiling trotters

4 of 59

Boil hard for 10 minutes to bring out the scum.

⏱ 10 min

ResultBlanched trotters

5 of 59

Drain the trotters in the colander in the sink.

Blanched trotters · step 4

⏱ 30s

ResultDrained trotters

6 of 59

Pour away the blanching water and rinse the pot.

Drained trotters · step 5

⏱ 10s

7 of 59

Rinse the trotters under cold water, rubbing off any scum.

⏱ 1 min 30s

ResultCleaned trotters

8 of 59

Return them to the clean stockpot.

Cleaned trotters · step 7

⏱ 15s

ResultCleaned trotters

9 of 59

Crush the garlic cloves lightly and add them, skins and all.

Garlic · 6 clove

⏱ 15s

ResultTrotters and garlic

10 of 59

Slice the ginger thickly, unpeeled, and add it.

Fresh ginger · 30 g

⏱ 10s

ResultTrotters, garlic and ginger

11 of 59

Add 3 spring onions, whole.

Spring onions · 3 piece

⏱ 10s

ResultBroth aromatics

12 of 59

Pour in 3 litres of fresh water.

Water · 3,000 ml

⏱ 20s

ResultRaw broth

13 of 59

Bring to the boil.

⏱ 15 min

ResultBoiling broth

14 of 59

Keep at a rolling boil, partly covered, for 4 hours, topping up with boiling water from the kettle so the bones stay covered, until the broth is milky and opaque.

⏱ 4 hr

ResultMilky pork brothused in step 37

15 of 59

Meanwhile, put the pork belly in the medium saucepan.

Pork belly · 400 g

⏱ 10s

ResultPork belly

16 of 59

Add the soy sauce.

Soy sauce · 60 ml

⏱ 5s

ResultBelly and soy

17 of 59

Add the mirin.

Mirin · 30 ml

⏱ 5s

ResultBelly, soy and mirin

18 of 59

Add the sake.

Sake · 60 ml

⏱ 5s

ResultBelly in seasoning

19 of 59

Add 300 ml of water.

Water · 300 ml

⏱ 10s

ResultChashu braise

20 of 59

Bring to a simmer.

⏱ 5 min

ResultSimmering chashu

21 of 59

Turn the heat to low and put the lid on.

⏱ 5s

22 of 59

Braise for 1½ hours, turning the belly every 20 minutes, until very tender.

⏱ 1 hr 30 min

ResultBraised pork belly

23 of 59

Lift off the lid and move the belly to the chopping board.

⏱ 15s

ResultBraised pork bellyused in step 35

24 of 59

Leave to rest for 15 minutes.

⏱ 15 min

ResultRested chashu

25 of 59

Slice it thinly.

⏱ 1 min 30s

ResultSliced chashu

26 of 59

Lay the slices on the plate.

Sliced chashu · step 25

⏱ 10s

ResultSliced chashuused in step 54

27 of 59

Put the eggs in the small saucepan.

Egg · 4 piece

⏱ 10s

ResultEgg

28 of 59

Cover with 1 litre of water.

Water · 1,000 ml

⏱ 10s

ResultEggs in water

29 of 59

Bring to the boil.

⏱ 5 min

ResultBoiling eggs

30 of 59

Simmer for 6½ minutes, for jammy yolks. Use pasteurised eggs for a soft yolk, or simmer for 9 minutes for a firm one.

⏱ 6 min 30s

ResultHard-boiled eggs

31 of 59

Drain them in the colander and run under cold water for 2 minutes.

Hard-boiled eggs · step 30

⏱ 2 min

ResultDrained eggsused in step 33

32 of 59

Pour the hot egg water away.

Drained eggs · step 31

⏱ 5s

33 of 59

Put the eggs in the small bowl.

Drained eggs · step 31

⏱ 5s

ResultDrained eggs

34 of 59

Peel them carefully.

⏱ 1 min 30s

ResultPeeled soft eggs

35 of 59

Ladle over enough of the chashu braising liquid to cover the eggs, keeping the rest in the pan: that is the tare for the bowls.

Braised pork belly · step 23

⏱ 15s

ResultEggs in braising liquidused in step 51

36 of 59

Leave to cool, then put the bowl in the fridge and marinate for at least 1 hour.

⏱ 1 hr

ResultMarinated eggsused in step 55

37 of 59

Strain the broth through the sieve into the large saucepan.

Milky pork broth · step 14

⏱ 2 min

ResultSpent bones and aromatics

38 of 59

Throw away the bones and aromatics.

Spent bones and aromatics · step 37

⏱ 10s

39 of 59

Add the salt.

Salt · 2 tsp

⏱ 5s

ResultSalted broth

40 of 59

Add the white pepper.

Ground white pepper · 0.5 tsp

⏱ 5s

ResultSeasoned broth

41 of 59

Keep it at a bare simmer.

⏱ 5 min

ResultHot ramen brothused in step 52

42 of 59

Lay the other spring onions on the board.

Spring onions · 3 piece

⏱ 5s

ResultSpring onions

43 of 59

Slice them thinly.

Spring onions · step 42

⏱ 30s

ResultSliced spring onions

44 of 59

Put them in a second small bowl.

Sliced spring onions · step 43

⏱ 5s

ResultSliced spring onionsused in step 58

45 of 59

Fill a second large saucepan with 3 litres of water.

Water · 3,000 ml

⏱ 20s

ResultWater

46 of 59

Bring to the boil.

⏱ 15 min

ResultBoiling water

47 of 59

Add the noodles and loosen them with the tongs.

Fresh ramen noodles · 600 g

⏱ 20s

ResultNoodles in water

48 of 59

Boil for about 2 minutes, until just tender.

⏱ 2 min

ResultCooked ramen noodles

49 of 59

Drain well in the colander.

Cooked ramen noodles · step 48

⏱ 15s

ResultDrained ramen noodlesused in step 53

50 of 59

Pour the noodle water away.

Drained ramen noodles · step 49

⏱ 5s

51 of 59

Put 2 tablespoons of the tare (the reserved chashu braising liquid) in each of 4 deep bowls.

Into 4 equal portions

Eggs in braising liquid · step 35

⏱ 20s

ResultTare in bowls

52 of 59

Ladle in the hot broth and stir.

Into 4 equal portions

Hot ramen broth · step 41

⏱ 40s

ResultBroth in bowls

53 of 59

Add the noodles, folding them neatly.

Into 4 equal portions

Drained ramen noodles · step 49

⏱ 40s

ResultRamen with noodles

54 of 59

Lay the chashu over.

Sliced chashu · step 26

⏱ 30s

ResultRamen with chashu

55 of 59

Halve the eggs and add 2 halves to each bowl.

Marinated eggs · step 36

⏱ 30s

ResultRamen with eggs

56 of 59

Throw away the egg marinade.

Ramen with eggs · step 55

⏱ 5s

57 of 59

Add the bamboo shoots.

Bamboo shoots · 160 g

⏱ 15s

ResultRamen with bamboo

58 of 59

Scatter the spring onions over.

Sliced spring onions · step 44

⏱ 10s

ResultRamen with spring onion

59 of 59

Tuck a nori sheet into the side of each bowl.

Nori sheets · 4 piece

⏱ 10s

ResultRamen with nori

Total Time5 hr 5 min

#	Product	Action
1	1,200 g	Put the split pork trotters in the stockpot.⏱ 15sResultPork trotters
2	3,000 ml	Cover with 3 litres of cold water.⏱ 20sResultTrotters in water
3	—	Bring to the boil.⏱ 15 minResultBoiling trotters
4	—	Boil hard for 10 minutes to bring out the scum.⏱ 10 minResultBlanched trotters
5	Blanched trottersstep 4	Drain the trotters in the colander in the sink.⏱ 30sResultDrained trotters
6	Drained trottersstep 5	Pour away the blanching water and rinse the pot.⏱ 10s
7	—	Rinse the trotters under cold water, rubbing off any scum.⏱ 1 min 30sResultCleaned trotters
8	Cleaned trottersstep 7	Return them to the clean stockpot.⏱ 15sResultCleaned trotters
9	6 clove	Crush the garlic cloves lightly and add them, skins and all.⏱ 15sResultTrotters and garlic
10	30 g	Slice the ginger thickly, unpeeled, and add it.⏱ 10sResultTrotters, garlic and ginger
11	3 piece	Add 3 spring onions, whole.⏱ 10sResultBroth aromatics
12	3,000 ml	Pour in 3 litres of fresh water.⏱ 20sResultRaw broth
13	—	Bring to the boil.⏱ 15 minResultBoiling broth
14	—	Keep at a rolling boil, partly covered, for 4 hours, topping up with boiling water from the kettle so the bones stay covered, until the broth is milky and opaque.⏱ 4 hrResultMilky pork brothused in step 37
15	400 g	Meanwhile, put the pork belly in the medium saucepan.⏱ 10sResultPork belly
16	60 ml	Add the soy sauce.⏱ 5sResultBelly and soy
17	30 ml	Add the mirin.⏱ 5sResultBelly, soy and mirin
18	60 ml	Add the sake.⏱ 5sResultBelly in seasoning
19	300 ml	Add 300 ml of water.⏱ 10sResultChashu braise
20	—	Bring to a simmer.⏱ 5 minResultSimmering chashu
21	—	Turn the heat to low and put the lid on.⏱ 5s
22	—	Braise for 1½ hours, turning the belly every 20 minutes, until very tender.⏱ 1 hr 30 minResultBraised pork belly
23	—	Lift off the lid and move the belly to the chopping board.⏱ 15sResultBraised pork bellyused in step 35
24	—	Leave to rest for 15 minutes.⏱ 15 minResultRested chashu
25	—	Slice it thinly.⏱ 1 min 30sResultSliced chashu
26	Sliced chashustep 25	Lay the slices on the plate.⏱ 10sResultSliced chashuused in step 54
27	4 piece	Put the eggs in the small saucepan.⏱ 10sResultEgg
28	1,000 ml	Cover with 1 litre of water.⏱ 10sResultEggs in water
29	—	Bring to the boil.⏱ 5 minResultBoiling eggs
30	—	Simmer for 6½ minutes, for jammy yolks. Use pasteurised eggs for a soft yolk, or simmer for 9 minutes for a firm one.⏱ 6 min 30sResultHard-boiled eggs
31	Hard-boiled eggsstep 30	Drain them in the colander and run under cold water for 2 minutes.⏱ 2 minResultDrained eggsused in step 33
32	Drained eggsstep 31	Pour the hot egg water away.⏱ 5s
33	Drained eggsstep 31	Put the eggs in the small bowl.⏱ 5sResultDrained eggs
34	—	Peel them carefully.⏱ 1 min 30sResultPeeled soft eggs
35	Braised pork bellystep 23	Ladle over enough of the chashu braising liquid to cover the eggs, keeping the rest in the pan: that is the tare for the bowls.⏱ 15sResultEggs in braising liquidused in step 51
36	—	Leave to cool, then put the bowl in the fridge and marinate for at least 1 hour.⏱ 1 hrResultMarinated eggsused in step 55
37	Milky pork brothstep 14	Strain the broth through the sieve into the large saucepan.⏱ 2 minResultSpent bones and aromatics
38	Spent bones and aromaticsstep 37	Throw away the bones and aromatics.⏱ 10s
39	2 tsp	Add the salt.⏱ 5sResultSalted broth
40	0.5 tsp	Add the white pepper.⏱ 5sResultSeasoned broth
41	—	Keep it at a bare simmer.⏱ 5 minResultHot ramen brothused in step 52
42	3 piece	Lay the other spring onions on the board.⏱ 5sResultSpring onions
43	Spring onionsstep 42	Slice them thinly.⏱ 30sResultSliced spring onions
44	Sliced spring onionsstep 43	Put them in a second small bowl.⏱ 5sResultSliced spring onionsused in step 58
45	3,000 ml	Fill a second large saucepan with 3 litres of water.⏱ 20sResultWater
46	—	Bring to the boil.⏱ 15 minResultBoiling water
47	600 g	Add the noodles and loosen them with the tongs.⏱ 20sResultNoodles in water
48	—	Boil for about 2 minutes, until just tender.⏱ 2 minResultCooked ramen noodles
49	Cooked ramen noodlesstep 48	Drain well in the colander.⏱ 15sResultDrained ramen noodlesused in step 53
50	Drained ramen noodlesstep 49	Pour the noodle water away.⏱ 5s
51	Eggs in braising liquidstep 35	Put 2 tablespoons of the tare (the reserved chashu braising liquid) in each of 4 deep bowls. → Into 4 equal portions⏱ 20sResultTare in bowls
52	Hot ramen brothstep 41	Ladle in the hot broth and stir. → Into 4 equal portions⏱ 40sResultBroth in bowls
53	Drained ramen noodlesstep 49	Add the noodles, folding them neatly. → Into 4 equal portions⏱ 40sResultRamen with noodles
54	Sliced chashustep 26	Lay the chashu over.⏱ 30sResultRamen with chashu
55	Marinated eggsstep 36	Halve the eggs and add 2 halves to each bowl.⏱ 30sResultRamen with eggs
56	Ramen with eggsstep 55	Throw away the egg marinade.⏱ 5s
57	160 g	Add the bamboo shoots.⏱ 15sResultRamen with bamboo
58	Sliced spring onionsstep 44	Scatter the spring onions over.⏱ 10sResultRamen with spring onion
59	4 piece	Tuck a nori sheet into the side of each bowl.⏱ 10sResultRamen with nori
Total Time		5 hr 5 min

Serving

Scatter the sesame seeds over.
Drizzle a little sesame oil over each bowl and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,952kcal
	100g
	114g
	41g
	122g
	5g
	7g
	3,870mg

Ingredients0/17

Tools0/18

Recipe

Tonkotsu-Style Ramen

Tonkotsu-style ramen with milky pork broth from slow-simmered trotters, topped with tender pork belly and fresh noodles.

What you’ll doYou will blanch and rinse pork trotters and belly, then simmer them with aromatics for 4 hours to make an opaque, milky broth. While the broth cooks, you will soft-boil and marinate eggs, sear pork belly slices, cook fresh noodles, and toast sesame seeds. Finally you will assemble each bowl by layering hot broth, noodles, pork, eggs, and garnishes.

Serves4

Total5 hr 5 min

LevelHard

Ingredients

Pork trotters1,200 g
Water10,300 ml
Garlic6 clove
Fresh ginger30 g
Spring onions6 piece
Pork belly400 g
Soy sauce60 ml
Mirin30 ml
Sake60 ml
Egg4 piece
Salt2 tsp
Ground white pepper0.5 tsp
Fresh ramen noodles600 g
Bamboo shoots160 g
Nori sheets4 piece
White sesame seeds20 g
Toasted sesame oil20 ml

Tools

Pot lidSpoonRamen broth saucepan (large saucepan)Ramen noodles saucepan (large saucepan)TongsSieveMarinated eggs bowl (small bowl)Spring onions bowl (small bowl)Small saucepanChef's knifeKettleColanderParing knifeStockpotDeep bowlPeelerLadlePlateMedium saucepanChopping board

Method

Put the split pork trotters in the stockpot.

15sStockpotPork trotters · 1,200 g

Cover with 3 litres of cold water.

20sStockpotWater · 3,000 ml

Bring to the boil.

15 minStockpot

Boil hard for 10 minutes to bring out the scum.

10 minStockpot

Drain the trotters in the colander in the sink.

30sColanderBlanched trotters · step 4

Pour away the blanching water and rinse the pot.

10sStockpotDrained trotters · step 5

Rinse the trotters under cold water, rubbing off any scum.

1 min 30sColander

Return them to the clean stockpot.

15sStockpotCleaned trotters · step 7

Crush the garlic cloves lightly and add them, skins and all.

15sStockpotGarlic · 6 clove

Slice the ginger thickly, unpeeled, and add it.

10sStockpotFresh ginger · 30 g

Add 3 spring onions, whole.

10sStockpotSpring onions · 3 piece

Pour in 3 litres of fresh water.

20sStockpotWater · 3,000 ml

Bring to the boil.

15 minStockpot

Keep at a rolling boil, partly covered, for 4 hours, topping up with boiling water from the kettle so the bones stay covered, until the broth is milky and opaque.

Result · Milky pork broth · used in step 37

4 hrStockpot, Kettle

Meanwhile, put the pork belly in the medium saucepan.

10sMedium saucepanPork belly · 400 g

Add the soy sauce.

5sMedium saucepanSoy sauce · 60 ml

Add the mirin.

5sMedium saucepanMirin · 30 ml

Add the sake.

5sMedium saucepanSake · 60 ml

Add 300 ml of water.

10sMedium saucepanWater · 300 ml

Bring to a simmer.

5 minMedium saucepan

Turn the heat to low and put the lid on.

5sMedium saucepan, Pot lid

Braise for 1½ hours, turning the belly every 20 minutes, until very tender.

1 hr 30 minMedium saucepan, Tongs

Lift off the lid and move the belly to the chopping board.

Result · Braised pork belly · used in step 35

15sChopping board, Pot lid, Tongs

Leave to rest for 15 minutes.

15 minChopping board

Slice it thinly.

1 min 30sChopping board, Chefs knife

Lay the slices on the plate.

Result · Sliced chashu · used in step 54

10sPlateSliced chashu · step 25

Put the eggs in the small saucepan.

10sSmall saucepanEgg · 4 piece

Cover with 1 litre of water.

10sSmall saucepanWater · 1,000 ml

Bring to the boil.

5 minSmall saucepan

Simmer for 6½ minutes, for jammy yolks. Use pasteurised eggs for a soft yolk, or simmer for 9 minutes for a firm one.

6 min 30sSmall saucepan

Drain them in the colander and run under cold water for 2 minutes.

Result · Drained eggs · used in step 33

2 minColanderHard-boiled eggs · step 30

Pour the hot egg water away.

5sSmall saucepanDrained eggs · step 31

Put the eggs in the small bowl.

5sMarinated eggs bowl (small bowl)Drained eggs · step 31

Peel them carefully.

1 min 30sMarinated eggs bowl (small bowl), Peeler

Ladle over enough of the chashu braising liquid to cover the eggs, keeping the rest in the pan: that is the tare for the bowls.

Result · Eggs in braising liquid · used in step 51

15sMarinated eggs bowl (small bowl), LadleBraised pork belly · step 23

Leave to cool, then put the bowl in the fridge and marinate for at least 1 hour.

Result · Marinated eggs · used in step 55

1 hrMarinated eggs bowl (small bowl)

Strain the broth through the sieve into the large saucepan.

2 minRamen broth saucepan (large saucepan), SieveMilky pork broth · step 14

Throw away the bones and aromatics.

10sStockpotSpent bones and aromatics · step 37

Add the salt.

5sRamen broth saucepan (large saucepan)Salt · 2 tsp

Add the white pepper.

5sRamen broth saucepan (large saucepan)Ground white pepper · 0.5 tsp

Keep it at a bare simmer.

Result · Hot ramen broth · used in step 52

5 minRamen broth saucepan (large saucepan)

Lay the other spring onions on the board.

5sChopping boardSpring onions · 3 piece

Slice them thinly.

30sChopping board, Chefs knifeSpring onions · step 42

Put them in a second small bowl.

Result · Sliced spring onions · used in step 58

5sSpring onions bowl (small bowl)Sliced spring onions · step 43

Fill a second large saucepan with 3 litres of water.

20sRamen noodles saucepan (large saucepan)Water · 3,000 ml

Bring to the boil.

15 minRamen noodles saucepan (large saucepan)

Add the noodles and loosen them with the tongs.

20sRamen noodles saucepan (large saucepan), TongsFresh ramen noodles · 600 g

Boil for about 2 minutes, until just tender.

2 minRamen noodles saucepan (large saucepan)

Drain well in the colander.

Result · Drained ramen noodles · used in step 53

15sColanderCooked ramen noodles · step 48

Pour the noodle water away.

5sRamen noodles saucepan (large saucepan)Drained ramen noodles · step 49

Put 2 tablespoons of the tare (the reserved chashu braising liquid) in each of 4 deep bowls. → Into 4 equal portions

20sDeep bowl, SpoonEggs in braising liquid · step 35

Ladle in the hot broth and stir. → Into 4 equal portions

40sDeep bowl, LadleHot ramen broth · step 41

Add the noodles, folding them neatly. → Into 4 equal portions

40sDeep bowl, TongsDrained ramen noodles · step 49

Lay the chashu over.

30sDeep bowlSliced chashu · step 26

Halve the eggs and add 2 halves to each bowl.

30sDeep bowl, Paring knifeMarinated eggs · step 36

Throw away the egg marinade.

5sMarinated eggs bowl (small bowl)Ramen with eggs · step 55

Add the bamboo shoots.

15sDeep bowlBamboo shoots · 160 g

Scatter the spring onions over.

10sDeep bowlSliced spring onions · step 44

Tuck a nori sheet into the side of each bowl.

10sDeep bowlNori sheets · 4 piece

Scatter the sesame seeds over.

10sDeep bowlWhite sesame seeds · 20 g

Drizzle a little sesame oil over each bowl and serve straight away.

Result · Tonkotsu-Style Ramen

10sDeep bowl, SpoonToasted sesame oil · 20 ml

Printed 6 October 2026