Tonkotsu Ramen (豚骨ラーメン, Hakata Ramen from Fukuoka)

Tonkotsu Ramen (豚骨ラーメン), originating from Hakata in the Fukuoka region, is famous for its rich, creamy, and cloudy broth, achieved by simmering pork bones for many hours. It is a comforting and delicious ramen that perfectly reflects traditional Japanese cuisine.

Ingredients:

For the Tonkotsu Broth (豚骨スープ):

• 2 kg of pork bones (mainly femur or spinal bones)
• 2 liters of water
• 1 onion, halved
• 1 piece of ginger (5 cm), sliced
• 5 cloves of garlic, crushed
• 1 leek, cut into pieces
• 50 ml of soy sauce (醤油)
• 50 ml of mirin (みりん)
• 2 tablespoons of salt
• 1 tablespoon of white vinegar (to clarify the broth)

Garlic-flavored Oil (Mayu, マユ):

• 50 ml of vegetable oil
• 3 cloves of garlic, minced

For the Chashu (チャーシュー, Braised Pork):

• 500 g of pork belly
• 100 ml of soy sauce (醤油)
• 50 ml of sake (酒)
• 50 ml of mirin (みりん)
• 2 tablespoons of sugar
• 3 cloves of garlic, crushed
• 1 piece of ginger (5 cm), sliced
• 2 green onions, cut into pieces

For the Marinated Eggs (Ajitama, 味玉):

• 4 eggs
• 100 ml of soy sauce (醤油)
• 100 ml of mirin (みりん)
• 100 ml of water
• 1 tablespoon of sugar

For the Toppings (トッピング):

• Green onions: Finely sliced
• Nori (海苔): Dried seaweed sheets, cut into squares
• Bamboo shoots (Menma, メンマ): About 100 g
• Kikurage mushrooms: Rehydrated and thinly sliced
• Sesame seeds: For garnish

For the Noodles (ラーメンの麺):

• 400 g of ramen noodles (thin and straight, typical of Hakata ramen)

Instructions:

1. Prepare the Tonkotsu Broth (豚骨スープ):

   • Blanch the bones (アク取り): Boil the pork bones in a large pot for 10 minutes. Drain and rinse under cold water to remove impurities.
   • Long cooking (長時間煮込む): Return the bones to a clean pot, add the water, onion, ginger, garlic, and leek. Bring to a boil, then reduce the heat and simmer for 12 to 18 hours. Stir occasionally and add more water as necessary to maintain the level.
   • Seasoning (味付け): Add the soy sauce, mirin, salt, and white vinegar. Mix well and let simmer for another 30 minutes for the flavors to blend.

2. Prepare the Chashu (チャーシュー):

   • Sear the meat (焼く): Brown the pork belly on all sides in a hot pan.
   • Braise (煮る): In a pot, mix the soy sauce, sake, mirin, sugar, garlic, ginger, and green onions. Add the pork belly and simmer on low heat for 2 hours, turning the meat occasionally for even cooking.
   • Cool and slice (冷まして切る): Remove the pork from the sauce and let it cool. Slice thinly just before serving.

3. Prepare the Marinated Eggs (Ajitama, 味玉):

   • Boil the eggs (茹で卵): Bring water to a boil and gently lower the eggs into it. Cook for 7 minutes for a creamy yolk. Cool immediately in ice water.
   • Marinate (漬け込む): In a resealable bag, mix the soy sauce, mirin, water, and sugar. Peel the eggs and place them in the marinade. Let them marinate in the refrigerator for at least 4 hours (preferably overnight).

4. Prepare the Mayu Oil (マユ, Burnt Garlic Oil):

   • Heat the oil (油を温める): Heat the vegetable oil in a small saucepan.
   • Fry the garlic (ニンニクを揚げる): Add the minced garlic and fry until it's almost black but not fully burned. Remove from heat and let cool.
   • Blend (ミキサーで混ぜる): Blend the oil and garlic together to create a dark, aromatic oil ready to be used as a topping.

5. Prepare the Noodles (ラーメンの麺):

   • Cook the noodles (麺を茹でる): Cook the ramen noodles according to the package instructions. Drain and divide them into serving bowls.

6. Assemble the Tonkotsu Ramen (豚骨ラーメンを作る):

   • Pour the broth (スープを注ぐ): Pour the hot tonkotsu broth over the noodles in each bowl.
   • Add the toppings (トッピングを加える): Place the slices of chashu, the marinated eggs cut in half, the menma, kikurage mushrooms, green onions, and sesame seeds on top of the noodles. Add a square of nori on the side of the bowl.
   • Add the Mayu oil (マユ油を加える): Finish by pouring a small amount of burnt garlic oil (Mayu) on top for an intense, savory aroma.

Tip:

This Tonkotsu Ramen is a rich, creamy, and deeply flavorful dish that embodies the essence of Hakata ramen. A comforting ramen perfect for cold days or a warm dinner with friends and family. いただきます (Itadakimasu) – Enjoy your meal!

Drinks (飲み物, Nomimono)

1. Japanese Beer (ビール): A light Japanese beer like Asahi (アサヒ) or Sapporo (サッポロ) pairs perfectly with Tonkotsu Ramen. The freshness and bitterness of the beer balance the richness of the creamy broth.

2. Green Tea (緑茶, Ryokucha): A Japanese green tea, such as sencha (煎茶) or matcha (抹茶), offers a refreshing lightness to counterbalance the rich and intense flavor of tonkotsu. It also helps cleanse your palate between bites.

3. Sake (酒): If you prefer a more traditional alcoholic beverage, a light and dry sake, such as Junmai (純米酒), will pair beautifully with your ramen. The sake complements the umami taste of the broth.

4. Chūhai (酎ハイ): A chūhai, an alcoholic drink made from shōchū and fruit, is a popular option in Japan. For a sweet and fruity touch, opt for a lemon chūhai (レモンチューハイ).

5. Water (水, Mizu): Of course, fresh water (mizu) is always an excellent choice to accompany ramen, especially if you want to fully enjoy the flavors without distraction.

Serving Tip:

Serve a cold and refreshing drink to contrast with the heat of the ramen, or choose a hot drink if you prefer to stay in a comforting atmosphere. 乾杯 (Kanpai) – Cheers!