Homemade Tonkotsu Ramen with Chashu and Ajitsuke Tamago
 
 
Serves: 9
Ingredients
Tonkotsu Broth
  • 1.5kg pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you)
  • 900g chicken backs and carcasses, skin and excess fat removed
  • 500g chicken feet
  • 2 tablespoons vegetable oil
  • 1 large onion, skin on, roughly chopped
  • 12 garlic cloves
  • One 3-inch knob ginger, cut to 2
  • 2 whole leeks, washed and roughly chopped
  • 2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
  • 200g whole fresh shitake mushrooms or mushroom scraps
  • 200g slab pork fat
Chashu (Rolled pork belly)
  • 1kg boneless pork belly, skin-on
  • 1 cup water
  • ½ cup soy sauce
  • 1 cup sake
  • 1 cup mirin
  • ½ cup sugar
  • 6 scallions, roughly chopped
  • 6 whole garlic cloves
  • One 2-inch knob ginger, roughly sliced
  • 1 whole shallot, split in half (skin on)
Ajitsuke Tamago (marinated solf boiled egg)
  • 6 eggs
  • 1 cup water
  • 1 cup sake
  • ½ cup soy sauce
  • ½ cup mirin
  • ½ cup sugar
  • (or chashu broth)
Mayu (black garlic oil)
  • 45ml sesame oil
  • 5 cloves of garlic, grated
Assemble & Other Condiments
  • Fresh ramen
  • Enoki Mushroom
  • Woodear Mushroom, blanched, sliced
  • Beansprouts
  • Scallion (spring onions), sliced thinly
  • Fried Garlic slices
  • Roasted Seaweed Sheets
  • Salt
Instructions
Tonkotsu Broth
  1. Fill trotter, carcass and chicken feet in a big pot. Fill with cold water and bring to a boil (takes a while) Once it comes to a boil, drain everything into the sink and wash with cold water. Wash and remove the dark brown stuffs (blood, marrow, organs) and drain them.
  2. Meanwhile, in a pan, pour oil and pan fry onion, ginger and garlic till almost burnt. Set them aside.
  3. Once they are clean, put them back into the pot (oh don't forget to clean the pot too) add leeks, scallion, ginger, onion, garlic, mushroom and pork fat. Fill up the pot with water, till it covers everything.
  4. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.
  5. Check occasionaly if you need to add any water (I may have added just about 500ml throughout the whole process)
  6. At about 3-4 hours down, check on the slab of pork fat, it should be tender. Remove and mince it with your knife, imagine cutting into jelly. Set that aside till ready to use, if using.
  7. Let it boil for another couple of hours. I boiled mine for 12 hours. Then strain the broth into a clean pot, squeeze juices from bones and leftover meat. The broth is ready to use.
Chashu (Rolled pork belly)
  1. Lay pork belly on cutting board and roll up lengthwise, with skin facing out. Using butchers twine, tightly secure pork belly at ¾-inch intervals.
  2. Heat oven to 135 C. Heat 1 cup water, soy sauce, sake, mirin, sugar, scallions, garlic, ginger, and shallot in a Le Creuset pot over high heat until boiling. Add pork belly (it won't be submerged). Cover with a lid left slightly ajar. Transfer to oven and cook, turning pork occasionally, until pork is fully tender and a cake tester or thin knife inserted into its center meets little resistance, 3 to 4 hours.Transfer contents to a sealed container and refrigerate until completely cool. When it's ready slice thinly and reheat in the tonkotsu broth. Reserve some of the chashu broth for Ajitsuke tamago.
Ajitsuke Tamago
  1. If not using the chashu broth, combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside
  2. Bring water to a boil in a medium saucepan over high heat. Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 5 minutes. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).
  3. Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.
Mayu
  1. Heat sesame oil and grated garlic in a small saucepan. Stir and cook until its dark brown (try not to burn it) Turn off and remove from heat. Transfer oil to a heatproof bowl. Then pout into a blender and blitz till garlic is fine. Strain and discard garlic.
Assemble
  1. Ladle out tonkotsu broth (about 2 cups) into a small pot, add ½ tsp of salt and 3 tbsp of chashu broth. If you have kept the minced pork fat, add them here
  2. In another pot, bring water to boil. Add 1 tsp of salt. lightly blanch beansprouts and enoki mushroom for 5 seconds. Add ramen and cook till al dente (about 2 minutes)
  3. Meanwhile, in the serving bowl, add 1 tbsp chashu broth and 1 tsp mayu. Once ramen is cooked, drain water and lightly mix it in the bowl. Add condiments on top.
  4. Pour over hot tonkotsu broth, add a sheet of roasted seaweed and place ajitsuke tamago on top.
  5. Serve hot.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/homemade-tonkotsu-ramen-with-chashu-and-ajitsuke-tamago/

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