EASY Real Tonkotsu Recipe & Video - Seonkyoung Longest (2024)

FAQs

How long does homemade tonkotsu broth last? ›

It's best to cover the pot for this or you'll be adding water every 30 minutes. After 12 hours, remove the stock from the heat and cool slightly. Remove the bones with a slotted spoon and strain the stock. The stock will keep in the refrigerator for 2-3 days or can be frozen at this point.

Tonkotsu (pork bone) ramen is a labour of love. It can take 3 or 4 days to make - although most of that is just watching a pot boil - and you might wonder why anyone would ever go to the effort.

To get the creamy white soup it's important that you use pork leg bones and the trotters. The white color comes from the marrow and collagen in these parts. Using other types of pork bones such as ribs or neck bones will not give your soup the richness or color.

Braised in soy sauce, sake, and mirin, this tender pork belly is perfect for ramen.

Instant ramen or bagged ramen does have an expiration date. After production, instant ramen will typically have a shelf life of about eight to 12 months. Of course, it is always best to check the packaging for “best by” dates to ensure freshness.

We boil our tonkotsu broth for 12 or more hours. Often we finish at more than 13 hours. We use pork feet bones along with pork neck and occasionally pork back bones. As the boiling starts, the bones start to break down or collapse from the high heat and boiling water.

The biggest drawbacks of instant ramen are its high sodium content and lack of micronutrients. However, some brands on the market may also offer low-sodium varieties.

Instant ramen noodles are very high in sodium, with one package containing 1,760 mg of sodium, or 88% of the 2-gram recommendation suggested by the WHO. Consuming just one package of ramen noodles per day would make it very difficult to keep sodium intake close to the current dietary recommendations.

Gyukotsu ramen turns out to be rare even in Japan, though it apparently has some popularity in the Tottori Prefecture, located in the southern part of the country.

Kikarage: Black wood ear mushroom (aka jelly ear or black fungus) is often found in Chinese cooking, and makes a great soft, jelly-like textural addition to a bowl of ramen. Like many mushrooms, kikarage are also very nutritious! They're packed with fiber and B-12 vitamins and boast a mild earthy flavor.

What makes tonkotsu broth creamy? ›

Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth, which makes the broth opaque and creamy.

It's also known as Wood Ear Mushroom, “common ear fungus,” and “ear fungus” in some locations. In ramen cups, you will find kikurage has a chewy texture. It's known for absorbing the liquid in the ramen and adopting the taste in a lovely liquid bite.

Its combination of chewy noodles, savoury broth, and various toppings makes it the perfect comfort food. This recipe takes traditional ramen to the next level by adding bacon to the mix, creating a unique and irresistible flavour. One of the best things about this recipe is how easy it is to make at home.

Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat. Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

Ramen broth stored in the fridge is good for a few days, or can keep for up to two months if stored in the freezer.

Chicken broth can be refrigerated for 3-4 days and frozen (for best quality) for 2-3 months.

So how long does it last in the fridge? Provided you have a good, thick layer of fat that has solidified on top of the liquid, then you can keep it in the fridge for a couple of weeks. If you don't have a good fat layer on top, 3-4 days. Best is to keep a couple of jars in the fridge and the rest in the freezer.

I always make extra so I can freeze it and pull it for whenever I'm craving this amazing dish. This recipe is my version of Tonkotsu broth that I have changed with the addition of smoked ham hocks and pork bones. I keep in my freezer after anytime I BBQ so they are ready to go when I need them.