Tonkotsu Ramen [Immersion Blender]

Authentic, rich and creamy pork ramen broth made the "quick" way using a pressure cooker and immersion blender. Combined with a simple shoyu tare (soy sauce-based seasoning) and fresh ramen noodles, this at-home Tonkostu broth always satisfies. Get creative with toppings!

Total Time2 Hours 30 Minutes
Yield
4 servings
DifficultyIntermediate

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Submitted by

Vitamix

Ingredients

Tonkotsu Broth:
3 pound 1.3 kg mixed pork bones, blanched and cleaned
3 ½ 3.4 l water
1 small 175 g yellow onion, halved
8 24 g garlic cloves
1 10 g fresh ginger root
¼ 150 g green cabbage
Shoyu Tare:
5 150 ml water
½ cup 120 ml soy sauce [or tamari]
2 Tablespoons 30 ml sake
1 Tablespoon 15 ml Aji Mirin
2 teaspoons 9 g sea salt
Ramen:
1 pound 565 g fresh ramen noodles [or 8 oz of dried noodles]
2 Tablespoons 30 g lard [or vegetable oil]

Tonkotsu Broth:
3 pound 1.3 kg mixed pork bones, blanched and cleaned
3 ½ 3.4 l water
1 small 175 g yellow onion, halved
8 24 g garlic cloves
1 10 g fresh ginger root
¼ 150 g green cabbage
Shoyu Tare:
5 150 ml water
½ cup 120 ml soy sauce [or tamari]
2 Tablespoons 30 ml sake
1 Tablespoon 15 ml Aji Mirin
2 teaspoons 9 g sea salt
Ramen:
1 pound 565 g fresh ramen noodles [or 8 oz of dried noodles]
2 Tablespoons 30 g lard [or vegetable oil]

1. For the Tonkotsu broth: Add the cleaned pork bones to a 6-quart pressure cooker and cover with water by 1 inch. Secure the lid and pressure cook on high for 1 hour. Release the pressure and remove the lid. Add the aromatics (onion, garlic, ginger, and cabbage) and 2 additional cups of water to the pot. Boil, uncovered, for 1 hour, stirring periodically. Carefully strain the broth into a large saucepan by passing it through a fine mesh sieve, pushing on the ingredients to extract as much broth as possible. Discard the bones and aromatics. Submerge the immersion blender below the surface of the broth. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend the ingredients for 10-15 seconds, or until emulsified and milky-white in color. Cover and keep broth warm until ready to serve.
2. For the Shoyu Tare (seasoning sauce):In a small saucepan, bring all ingredients to a boil and immediately turn the heat off. Stir to help dissolve any salt granules.
3. For the Ramen: Boil the ramen noodles according to package directions or until tender. While the noodles cook, prepare 4 large bowls with 2 tablespoons of Shoyu Tare and 1/2 tablespoon of lard (or oil) in each bowl.Divide freshly cooked noodles between the bowls and cover each with (about 2 cups of) boiling Tonkotsu broth. Top as desired and enjoy!

1. For the Tonkotsu broth: Add the cleaned pork bones to a 6-quart pressure cooker and cover with water by 1 inch. Secure the lid and pressure cook on high for 1 hour. Release the pressure and remove the lid. Add the aromatics (onion, garlic, ginger, and cabbage) and 2 additional cups of water to the pot. Boil, uncovered, for 1 hour, stirring periodically. Carefully strain the broth into a large saucepan by passing it through a fine mesh sieve, pushing on the ingredients to extract as much broth as possible. Discard the bones and aromatics. Submerge the immersion blender below the surface of the broth. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend the ingredients for 10-15 seconds, or until emulsified and milky-white in color. Cover and keep broth warm until ready to serve.
2. For the Shoyu Tare (seasoning sauce):In a small saucepan, bring all ingredients to a boil and immediately turn the heat off. Stir to help dissolve any salt granules.
3. For the Ramen: Boil the ramen noodles according to package directions or until tender. While the noodles cook, prepare 4 large bowls with 2 tablespoons of Shoyu Tare and 1/2 tablespoon of lard (or oil) in each bowl.Divide freshly cooked noodles between the bowls and cover each with (about 2 cups of) boiling Tonkotsu broth. Top as desired and enjoy!

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Nutrition

Chef's Note

Traditional Tonkotsu broth is carefully boiled for 8 to 24 or even 48 hours to extract flavor from the bones and emulsify the fat/gelatin, resulting in its characteristic creamy color and rich texture. Here, the pressure cooker extracts flavor and the immersion blender emulsifies, resulting in the same end product in less than half the time.To make ahead: After straining, chill the broth and store in a sealed container in the refrigerator for up to a week before reheating, emulsifying, and serving. (Freeze for up to 3 months.)
Prepare any ramen toppings before boiling noodles and assembling. Some options for toppings: Chashu pork, ramen eggs, pickled vegetables, buttered corn, bamboo shoots, sliced scallions, bok choy, chili crunch, toasted sesame, and more!

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