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Simple - Tonkotsu Broth
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Servings:
8 people
Author:
Prep Time
1 day
Cook Time
8 hours
Course:
Soup
Breakfast
Main Course
Dessert
Cuisine:
Asian
Japanese
Keywords:
ramen
japanese ramen
tonkotsu
tonkotsu broth
tonkotsu ramen
🧂 Ingredients
3 lbs
pork bones
Ex: femur/neck bones
1/2 lb
pork back fat(optional)
If not available, use pork belly fat.
8 L
water (starting)
This is the starting amount of water you will add to the stock.
8 L
water (additional)
This is the total amount of water you will be adding to the stock.
1/2
onion
3
green onion stalk
2
medium-sized carrots (peeled)
1/4 cup
cabbage
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Instructions
1
First, the pork bones must be soaked in water for at least 5 hours, preferably
overnight. This is to remove the myoglobin. Myoglobin gives it a red color, so
removing will result in a white texture.
2
After soaking it, then the pork bones have to preboil for 10-15 minutes. Skim
any scum that floats in the water. Make sure to stir often to allow any scum in
the bottom to float up. Note: You will know you are done with the skimming, once
white scum starts to show up. Once, the brown scum is gone and only white scum
is floating up to the top, you can then rinse.
3
Start rinsing the bones with cold water. Make sure to scrub any scum that is
stuck to the bones. Use a brush or your fingers to get into the crevices of the
bones.
4
In a big stock pot, place the bones along with the starting amount of water or
enough to at least cover the top of the water. Note: the amount of water should
always cover the bones. So if the bones start to show up to the surface, just
add more water.
5
Make sure to boil on high heat, because you want to achieve emulsification. To
completely break down the bones and emulsify the fat, the broth has to be in a
rolling boil. It is at a point where “large bubbles rise quickly to the surface
of the liquid”. This is a key part of the process as the rolling boil emulsifies
the fat into the broth. ALWAYS KEEP THE HEAT ON HIGH. It breaks down the
collagen, marrow, and fat, which contributes to the thickness and flavor of the
broth
6
After an hour of boiling, add the pork fat if you desire.
7
The length of the boil is completely up to preference. However, the standard for
most of the broth that I have practiced with was at least 8 hours. If you have
reached the 8-hour mark, you will start to see the iconic characteristics of
rich and white broth. The meat on the bones will have already fallen off.
8
Throughout the length of the boil, you will have to stir the broth to prevent
anything from sticking and burning. I would advise stirring every 30 minutes.
For the water, as I mentioned before, you will have to refill to make sure the
bones do not show up on the surface.
9
The end of the boiling time depends on your preference, add as much water as
much as you need and want. Towards the end of the boil preferably the last hour,
add the aromatics.
10
Once you have reached that thickness and creaminess that you prefer, strain the
broth. “Note: if it is too thick and creamy, you can use a fine-mesh strainer or
cheesecloth to reduce the viscosity of the broth. But if you prefer as such,
then just strain it normally.
11
Let it cool down. For storage, you can put it into the freezer for a month. Heat
it on the stove and serve (1 to 1.5 cup) with noodles aromatic oil, tare
(preferably shoyu), aromatic oil (ginger, pork lard, green onions, and any
toppings you like! Enjoy
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