Rich and Creamy Tonkotsu Ramen Broth
Recipe GLPRcdcfee78474e74
A deeply flavorful, creamy pork bone broth made from pork trotters and chicken bones, simmered for hours with aromatics to create the classic Japanese tonkotsu base. This rich, milky broth serves as the foundation for authentic tonkotsu ramen and yields an elegant, gelatinous, umami-forward liquid perfect for 8 servings.
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Ingredients
3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks
2 pounds chicken backs and carcasses, skin and excess fat removed
2 tablespoons vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
3 inches One 3-inch knob ginger, roughly chopped
2 whole leeks, washed and roughly chopped
2 dozen scallion whites
6 ounces whole mushrooms or mushroom scraps
1 pound slab pork fatback
Directions
Blanch the pork trotters and chicken bones: Place them in a large pot, cover with cold water, bring to a boil, then drain and rinse thoroughly under cold running water. This removes impurities and helps create a clear, clean-tasting broth.
Rinse the pot and return the blanched bones to it. Fill with 6 quarts of fresh cold water.
Bring the water to a gentle simmer over medium-high heat. Skim any foam or impurities that rise to the surface during the first 15–20 minutes, then reduce heat to maintain a gentle, rolling simmer.
While the broth simmers, heat the vegetable oil in a separate large skillet over medium-high heat. Add the onion, garlic, ginger, leeks, and scallion whites.
Char the aromatics in the skillet, stirring occasionally, until they develop dark caramelization and release their fragrance, about 8–10 minutes. This step adds depth and complexity to the broth.
Transfer the charred aromatics directly into the simmering broth pot.
Add the mushrooms and pork fatback slab to the broth. Continue to maintain a gentle simmer.
Simmer uncovered for 12–14 hours (or overnight), skimming any impurities or fat that rises occasionally. The long cooking time extracts collagen and gelatin from the bones, creating the signature creamy, milky appearance and rich body of tonkotsu broth.
Strain the broth through a fine-mesh sieve, discarding all solids. If desired, strain again through cheesecloth for extra clarity.
Let the broth cool slightly, then refrigerate until the fat solidifies on the surface. You can remove the fat layer for a lighter broth, or leave it for added richness and flavor. The broth is now ready to serve as a base for tonkotsu ramen or to store for future use.
