Introduction: Quick and Easy Tonkotsu Ramen

Its been a bit since my last instructable so ive decided to put up another ramen one.

Tonkotsu Ramen (pork) is probably one of my favourites, but to cook it correctly from broth can take up to 6 hours. Which for someone like me, who is only making one serving for herself.. its a long time to go just for that one meal and its not worth the trouble.

This is my quick and easy recipe i put together, for those of us wanting to make a quicker version or a single serving for themselves. It tastes close to the same thing, but of course its lacking what 6 hours of cooked pork bones would have.

This recipe is just made up out of my head, so im aware i might do things different or "wrong" but this is how i do it.

Please enjoy :)

Step 1: You Will Need..

1 tablespoon of Sake

1 teaspoon of Soy

2 teaspoons of Mirin

1 tablespoon of Sesame Oil

Garlic Salt to your liking

Chili Flakes (optional) to your liking

1/2 teaspoon of Onion Flakes

1/2 teaspoon of Sesame Seeds

Baby Corn, as much as you wish for decorating.

Sliced Bamboo Shoots cut into thin strips, i used about 8 of the bigger strips and cut them smaller.

1 Chicken and 1 Beef stock cubes (one of each, should be 1 cube per 250ml)

1/2 teaspoon of White Miso Paste

4 small Green/Spring Onion

1 packet Ramen Noodles (wet) Or Ramen you made earlier with my How to make ramen noodle instructable.

1 Egg

Pork (I got mine from a Deli, it was pepper roast pork, try to get the stuff you pay a bit more for. I got 250g and only used about half.)

Pickled Ginger (Optional)

Step 2: Get Started.

Pic 1: Put your egg on to boil!

Pic 2: While your egg is boiling prep the first things you will need to fry which will be your Spring onions. Take 4 and clean them up and wash them. Dice them up and put the white ends in your ramen bowl and the green ends asside for decor later on.

Pic 3: Add in your spices, here i add in my garlic salt to taste, i use a lot less as i am not supposed to eat garlic (whoops) but im sure you know what you like. Same with the chili flakes, add in what you like, if any at all. For a small warmth i put in 1/4 a teaspoon or there abouts. Put in your 1/2 teapoon of onion flakes and sesame seeds and give it a rough smoosh around

Pic 4, 5, 6: Use a fork and shred up some pork, i used one slice for shredding and added it into the bowl and cute your bamboo shoots as shown if not already cut similar. Add them in and stir roughly.

By the time you finish this your egg should be done, tip it out and put it aside in some cold water.

Step 3: Into the Pot!

Pic1: Heat your sesame oil in the pot

Pic 2: While its heating get 500ml of water in a measuring cup, get your miso paste and two stock cubes ready. Set aside.

Pic 3, 4: Throw in your Pork, Spice and onion mix and fry until fragrant, this does not take long.

Pic 5, 6: Add in the 500 ml of water and put in your two stock cubes and Miso paste and bring the soup to a boil.

Pic 7: Add in the Sake, Mirin and Soy while the water is boiling.

Step 4: Add the Noodles.

Pic 1: Read the packet of your wet noodles and see if they need to be washed beforehand before placing them in, this doesn't take too long so if you need to just wash them and put them right in. If you made your own noodles, place those in now.

Pic 2: let the noodle cook on the boil for about 3 minutes, so they are cooked. While this is going on now is a good time to taste your soup and see if you need to add anything more to it. I didn't add any extra to mine, but everyone's tastes are different.

Pic 3: Once your noodles are cooked transfer them to your ramen bowl for decorating.

Pic 4: Peel your egg and cut it in half and use a fork to place it in, followed by your piece of meat, cut smaller to fit.

Pic 5: Add your baby corn and green onions to garnish. I like to add my ginger here.

ENJOY!

Comments

author
KittyF (author)2016-04-20

I love making pork broth from neck bones using a crockpot and cooking for a couple days with a tablespoon or two of cider vinegar in it to make the broth super nutritious. . the meat is phenomenal fried after it's been cooked off the bones, and there's actually a way to save the broth in small cubes to make just one serving. I google portable soup, and make them that way. If you make the concentrate broth and thicken it with lots of gelatin in the way of portable soup you can cut it into one inch cubes and store them in a container in the fridge or air dry them in the fridge to make them shelf stable. the air dried ones need to be boiled in water for about a half hour to reconstitute. but the undried ones in the fridge are practically as instant as a bouillon cube and twice as healthy. oh, yes, almost forgot to add, one inch is generally half a cup of broth, if you like it strong and flavorful or a whole cup if you like it lighter in flavor.

author
c3rialk made it! (author)2015-11-21

Lekker (Dutch for Delicious) :-)

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author
SamanthaS38 made it! (author)2015-11-17

AMAZING. Made a double batch, doing it again tonight.

I substituted the sake for Rice Cooking Wine (pretty much the same thing, anyways), skipped the bamboo shoots, baby corn, sesame seeds, onion flakes, chili flakes, and pickles ginger, but the broth was FANTASTIC. Since I live in a small town, I could only find pork chops, but that didn't matter either. Just sliced them really thin.

I have ruined regular lazy-college-student ramen for myself and my entire household. Thank you.

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author
Soda_zer0 (author)2015-09-22

Oh yeah!
woob woob

I made it. Relived my memories of japanese cusine.
Thank you very very very very much for sharing this taste buds joyride.

Greetings from Germany

author
srusconi (author)2014-07-18

looks delicious. do you have an instagram or anything
?

author
Wolfinlied (author)srusconi2014-07-18

I do but it's filled with ALL kinds of random stuff as well lol. My instagram name is MissZombeh though

author
nanaverm (author)2014-07-01

Looks delicious! To preserve the fermented benefits of miso, it shouldn't be boiled. You could work it into the other seasoning liquids before serving it.

author
Wolfinlied (author)nanaverm2014-07-02

I will try this, thank you :)

author
tomxu (author)2014-07-01

Yummy!!

author
mcmonte (author)2014-07-01

If you can get this close in a fraction of the time, I'd call that skilled cooking :)

Onya Wolf!

.

author
emily_c (author)2014-06-28

Is the egg hard-boiled?

author
Klappstuhl (author)emily_c2014-07-01

Why am I thinking of John Woo...

author
Wolfinlied (author)emily_c2014-06-28

Between hard and soft boiled, how long you cook it is your preference.

author
gingerely (author)2014-07-01

I just made some Char Siu for making Fried Rice. This looks just like the Saimin I had in Hawaii (yummy!). I thought that Tonkatsu was fried pork (or other meat) with a breading. Looking forward to trying out your method!

author
newts420 (author)2014-06-30

looks great..going to give this a go with my fussy daughters, thanks..

author
jmyers1 (author)2014-06-28

Delicious!

author
doodlecraft (author)2014-06-28

Looks amazing! :)

author
Wolfinlied (author)doodlecraft2014-06-28

thank you! :D

author
Penolopy Bulnick (author)2014-06-27

I love Tonkotsu Ramen! I am going to have to try this one day :D

author

YAY! its my fav too, but i got tired of waiting 6 hours for it to cook.. lol

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Bio: I like to cook, i wont say im a chef, but i am not scared to try new things. I have both succeeded and admitted ... More »
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