Episode 10 | Date Night Dishes Tonkotsu Ramen 🍜 A creamy, umami packed bowl of amazing-ness. For accessibility & ease I’ve stuck to the base flavours; water & bones for the broth, and basic seasoning for the pork, using the chashu sauce throughout for both the eggs and tare (a sauce that is typically used to season the broth) 🔥 Broth: 2kg pork bones Water 1 onion Small handful of dried porcini Pork: 1 kg pork belly 2.5 cups water 1.5 cups light soy sauce 3/4 cup mirin 1/3 cup rice wine vinegar 4 garlic cloves Large knob of ginger 5 spring (green) onions 2 squares of kombu Small handful of dried porcini Other: Eggs High quality ramen noodles 1. Place bones into large pan of cold water & bring to a simmer. Cook for 15 mins until scum rises. Strain, rinse under water & place back into the pan. 2. Cover again with water, add onion & mushrooms, bring to a boil. Turn heat to medium-low & keep at a rolling boil for 10-12 hours. Frequently check broth & top up with extra water when needed. Start in the morning, so it is ready for the evening, or prep in advance & store in the fridge / freezer. 3. Once cooked, strain broth & set aside. 4. For chashu, roll pork & tie with some string. Sear in a heavy based pan until brown. Set aside. Preheat oven to 150 C / 300 F fan. 5. Into same pan, add remaining chashu ingredients & bring to a boil. Add back in the pork (half submerged), cover with lid & place into oven. Cook for 2.5 hours, turning every 45 mins. Once cooked, remove from oven, leave to cool, then refrigerate pork until ready to eat - cold pork makes it easier to cut thin slices. To reheat, pan fry the slices on both sides. 6. Add room temp eggs into boiling water & cook for 5 mins. Remove from water, place into cold water to cool, then peel. Add peeled eggs into bowl & cover with the cooled chashu sauce. 7. To serve, add a few tbsp of chashu sauce into a bowl & small pinch of MSG (if you have it). Pour over some hot broth, add the cooked noodles, top with pork, eggs & spring onion. Enjoy!
Amazing as always, watching this with my 2 year old and she keeps going "wow! Again please!", poor kid is allergic to eggs but she asked if I could make those eggs for her haha
she will outgrow it, I as a kid had allergy in egg, shrimp, a kind of lentil, button mushroom (that's the main variety we eat here), eggplant, today as 22 year old I can eat all my doctor asked my mother to keep feeding me all those food along with medicine and to rub a lotion prescribed by him on when the reaction appears
If Sam were in my friend group, I’d do anything he needs at any time. “Oh, you’re moving for the third time this month? I’ll pack your whole house, you stay in the kitchen you angel.”
A tip for the eggs is to use a paper towel and put that on top when they are in the marinade instead of plastic to avoid that white spot. Also using a torch on the pork instead of a sear provides more of a char and caramelization of the marinade on it. That is if you have a torch. Overall looks fantastic though!
Saw the end result and though damn but still skeptical then saw the process and was blown away. You really did every step perfectly from start to finish the tradtional way. Big props my guy.
