Ramen Tonkotsu
About This Course
Tonkotsu Ramen is a rich, creamy noodle soup originating from Fukuoka, Japan, characterized by its pork-bone broth simmered for hours until emulsified into a silky white soup. In this course, you will learn how to build that signature broth base, craft or select the right alkaline noodles, prepare classic toppings (chashu pork, soft-boiled egg, menma, nori), and assemble a balanced bowl of authentic Tonkotsu Ramen at home.
Learning Objectives
How to blanch and simmer pork bones and fat over high heat to achieve a milky, emulsified Tonkotsu broth.
Techniques for preparing and seasoning tare (flavor base) to complement the broth’s richness.
Methods for cooking or making alkaline-style ramen noodles to the correct chew (koshi).
Preparation of classic toppings: chashu pork (rolled braised pork belly), ajitsuke tamago (marinated soft-boiled egg), menma (seasoned bamboo shoots), and negi (green onions).
Balancing and assembling each component—broth, tare, noodles, and toppings—so the final bowl is harmonious in texture, aroma, and flavor.
Material Includes
- Detailed recipe card for Tonkotsu broth with step-by-step timings (blanching, simmering, skimming).
- Printable tare guide listing proportions for shoyu, miso, and salt bases.
- Illustrated noodle cooking chart: boil times, testing “al dente” chew, and draining techniques.
- Chashu pork braise sheet: rolling, tying, seasoning, and slicing instructions.
- Toppings reference sheet with preparation steps for ajitsuke tamago, menma, and garnishes (nori, negi).
- Bowl-assembly checklist showing layering order (tare → broth → noodles → toppings).
Requirements
- Equipment:
- Large heavy-bottomed stockpot (at least 6–8 quarts) for boiling and simmering bones.
- Fine-mesh strainer or chinois to filter the broth.
- Medium pot for cooking noodles.
- Small saucepan for preparing tare and simmering eggs.
- Knife and cutting board for toppings preparation.
- Ramen bowls and ladle or large ladle for serving.
- Ingredients:
- Pork bones (e.g., leg bones, femur, neck bones; 4–5 lbs / 1.8–2.2 kg).
- Pork belly (1–1.5 lbs / 450–680 g) for chashu.
- Ramen noodles (fresh alkaline-style noodles, approximately 4 oz / 115 g per bowl).
- Soy sauce, mirin, sake, sugar, and/or miso for tare.
- Eggs (4–6) for ajitsuke tamago.
- Menma (bamboo shoots), green onions, nori sheets, and roasted sesame seeds for garnishes.
- Garlic and ginger (optional) for additional aromatics in broth.
- Salt to taste.
Target Audience
- Home cooks interested in Japanese noodle soups and traditional cooking techniques.
- Intermediate-level chefs looking to master long-simmered broths and authentic ramen flavor profiles.
- Food enthusiasts wanting to recreate restaurant-quality Tonkotsu Ramen in their own kitchens.
- Anyone curious about Japanese culinary culture and the science of emulsified broths.
Curriculum
4 Lessons2h 15m
Tonkotsu Broth & Tare Fundamentals
Blanching and Simmering Pork Bones (removing impurities, achieving milky broth)
Crafting and Balancing Tare (shoyu, miso, or salt-based flavor bases)
Noodles, Toppings & Bowl Assembly
Your Instructors
uniquedevservice993@gmail.com
See more
€21.89
Material Includes
- Detailed recipe card for Tonkotsu broth with step-by-step timings (blanching, simmering, skimming).
- Printable tare guide listing proportions for shoyu, miso, and salt bases.
- Illustrated noodle cooking chart: boil times, testing “al dente” chew, and draining techniques.
- Chashu pork braise sheet: rolling, tying, seasoning, and slicing instructions.
- Toppings reference sheet with preparation steps for ajitsuke tamago, menma, and garnishes (nori, negi).
- Bowl-assembly checklist showing layering order (tare → broth → noodles → toppings).
