Tonkotsu-style Ramen

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RECIPE DATA

TITLE: Tonkotsu-style Ramen
SERVES: 6
PREP: 60 min
TOTAL: 6–8 h

INGREDIENTS
2 kg (about 8 bone pieces) pork trotters + neck bones
1 onion + 1 garlic bulb + 50 g (about ½ cup finely chopped) ginger + 1 leek (top)
1 kg (about 6¼ cups pieces) pork belly, rolled + tied (chashu)
½ cup (125 ml) soy + ¼ cup (60 ml) mirin + ¼ cup (60 ml) sake + 2 tbsp honey (chashu)
10 g (about 1 dried 10 cm squares) kombu + 10 g (about 1 cup loosely packed flakes) bonito + 2 dried shiitake (tare)
4 tbsp white miso + 2 tbsp soy (tare)
10 cloves garlic + ⅓ cup (80 ml) neutral oil (mayu black garlic oil)
6 eggs (ajitama)
6 portions fresh ramen noodles
spring onion, nori, menma, bean sprouts, sesame

STEPS
1. Blanch bones 10 min in a stockpot, scrub. Refill, boil hard 6–8 h topped up with water, adding onion, garlic, ginger, leek for the last hour, until milky. Strain.
2. Chashu: brown belly in a pot, add chashu sauce + 2 cups water, simmer lidded 2 h, turning. Keep the liquid.
3. Ajitama: boil eggs 6½ min, ice, peel, soak in cooled chashu liquid overnight.
4. Mayu: 10 garlic + oil in the bowl. Fry lid cap off until black, then blend.
TM SETTINGS: 20 min / 120°C / speed 1
TM SETTINGS: 20 sec / speed 9
5. Tare: kombu, bonito, shiitake, 1 cup (250 ml) water. Steep, strain, blend with miso + soy.
TM SETTINGS: 10 min / 80°C / speed 1
TM SETTINGS: 10 sec / speed 6
6. Emulsify broth 1.5 L at a time with some pork fat for the creamy body.
TM SETTINGS: RAW SETTING: 5 min/100°C/speed 4, then 30 sec/speed 9 lid cap in
7. Bowls: 2 tbsp tare, 500 ml broth, cooked noodles, sliced seared chashu, halved egg, toppings, mayu drizzle.
8. Portion & store: makes ~6 adult portions (1 bowl (~500 ml broth)); a kid portion is half. Broth: 2 × 1.5 L containers. Fridge 4 days (broth); freezer 3 months (broth, chashu).

NOTES
Portion size: 1 bowl (~500 ml broth)
Batch note: Broth is a long pressure-free boil in a stockpot (the bowl can't boil bones hard enough for that long); Thermomix emulsifies the broth, makes tare, aroma oil and chashu sauce.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 4 days (broth)
Freezer life: 3 months (broth, chashu)

SOURCE: https://thermomix-workbook.pages.dev/recipes/tonkotsu-style-ramen/