Tonkotsu ramen is by far the most popular style of ramen in the US. Unfortunately for me, it’s also my weakest style, mostly because I don’t make it very often. This is a method of making a real tonkotsu ramen using an instant pot or pressure cooker. It cuts about 6 hours of cook time as long as you do your bone prep a day in advanced. Spicy tonkotsu is a pretty American way of eating tonkotsu ramen, but its popular for a reason, it’s pretty delicious. The ra-yu I made needs some tweaking but it was still a tasty bowl. If you try this at home, be sure to adjust the thickness of your soup with water after you strain. you can always blend it again to re-establish the emulsion.
Ingredients:
Soup (6-8 servings):
2.2kg Pork Bones
Tiny Piece of Pork Trotter
3.5L Water
1L Water (added after pressure cooking)
3-4 cloves of garlic
Ra-yu:
150ml Canola Oil
50ml Sesame Oil
20g Korean Chili Powder
10g Ichimi Togarashi
Green Onions
Garlic
Ginger
Sichuan Peppercorns
Tare: https://www.youtube.com/watch?v=ImCUTkc17_o
Chashu: https://www.youtube.com/watch?v=XWanWdZ7Lu0
Noodles: https://docs.google.com/document/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/edit#heading=h.r3lodncveytb