Ultimate Tonkotsu Ramen
Homemade Chashu

Master the art of rich, milky-white Tonkotsu ramen at home. Featuring a deeply flavorful pork bone broth, tender braised chashu belly, and perfectly jammy marinated eggs.

Ingredients

• 1.5 kg pork bones
• 200 g raw pork fat
• 1 large piece fresh ginger
• 3 stalks scallions
• 2 tbsp cooking wine
• 1 kg pork belly block
• 1 cup soy sauce
• 12 cup mirin
• 14 cup sugar
• 300 g fresh ramen dough
• 2 soft-boiled eggs (ajitsuke tamago)
• 1 tbsp miso paste
• to taste sweet corn kernels
• to taste bamboo shoots (menma)
• to taste nori seaweed

Instructions

1. 1Prepare the bone broth base

   

   Place the raw pork bones into a large pot along with thick slices of ginger, large sections of scallion, and a splash of cooking wine. Pour in enough water to completely submerge the ingredients. This forms the foundational base for a rich and flavorful ramen broth.

   Tip: Always start with cold water when making bone broth to help gradually draw out impurities for a cleaner, better-tasting result.
2. 2Add pork fat to the broth

   

   Carefully add a large block of raw pork fat into the gently boiling pork bone broth. The fat will slowly render down during the long simmering process, giving the ramen broth its signature rich, milky-white appearance and deep, comforting flavor.

   Tip: Simmering the pork fat slowly over low heat is crucial for achieving that authentic, creamy tonkotsu-style broth without making it overly greasy.
3. 3Roll the chashu pork belly

   

   Take your large slab of raw pork belly and tightly roll it up into a compact cylinder. Ensure the roll is tight and even from end to end so it holds its shape during the long cooking process. You will soon secure it with butchers twine.

   Tip: Roll the meat as tightly as possible to ensure the finished chashu has a beautiful, solid swirl pattern without any air gaps.
4. 4Sear the pork belly roll

   

   Place the securely tied pork belly roll into a wide frying pan over low to medium heat. Slowly sear the meat, rotating it gently with tongs until the entire exterior becomes golden brown and slightly crispy. This step renders out excess surface fat and helps seal in the meats juices.

   Tip: Take your time and sear over a low heat. Rushing this step on a high flame will burn the outside before the fat has a chance to render properly.
5. 5Braise the chashu

   

   Transfer the seared pork belly to a deep pot along with fresh aromatics like scallions and sliced red onions. Pour in your prepared braising liquid, ensuring the meat is well-covered. Simmer gently to allow the pork to absorb the deep, savory flavors of the liquid.

   Tip: A classic chashu braise typically includes soy sauce, sake, mirin, and sugar to balance the savory and sweet profiles.
6. 6Slice the chilled chashu

   

   Once the braised chashu has completely cooled in the refrigerator, place it on a sturdy cutting board. Use a sharp knife to carefully cut the pork belly into thick, even slices. Chilling the meat first ensures it holds its beautiful round shape without falling apart.

   Tip: Never attempt to slice chashu while it is still hot, as it will easily crumble and lose its shape. Resting it in the fridge yields the cleanest slices.
7. 7Sear the chashu slices

   

   Place the rolled chashu slices into a frying pan over low heat. Slowly sear them until both sides develop a beautifully browned, caramelized crust and become slightly crispy. This secondary searing step locks in the texture and adds a wonderful roasted aroma to the pork belly right before serving.

   Tip: A quick, gentle sear just before assembling the bowl revives the chilled chashus texture and warms the meat without drying it out.
8. 8Roll out the noodle dough

   

   Pass the fresh dough through a pasta machine to flatten it into smooth, even sheets. Gradually decrease the thickness setting on the machine until you reach the desired thinness for your ramen noodles before cutting them into long strands.

   Tip: Dust the dough lightly with flour between passes to prevent it from sticking to the metal rollers of the pasta machine.
9. 9Shape the wavy noodles

   

   Take the freshly cut noodle strands and carefully arrange them across wooden chopsticks. Gently pinch and bunch the noodles together along the sticks to create tight, wavy blocks. This distinct shape mimics classic instant ramen noodles and helps them hold onto the rich broth perfectly.

   Tip: Ensure the noodles are lightly dusted with flour so they dont stick together while you shape them into tight waves.
10. 10Deep-fry the noodles

    

    Carefully lower the shaped, wavy noodle block into hot oil using a skimmer or mesh strainer. Fry them briefly just until they are set and hold their shape. Be careful not to fry them for too long, or they will become excessively hard and turn into a crispy snack rather than soup noodles.

    Tip: Watch the oil temperature closely; you only want to set the noodle structure quickly without deeply browning or overcooking them.
11. 11Slice the marinated eggs

    

    Take the chilled, marinated soft-boiled eggs out of the fridge. Carefully slice them in half lengthwise to reveal the perfectly set whites and the rich, bright orange jammy yolks inside. The marinade should have given the outside of the egg a beautiful, appetizing brown color.

    Tip: Use a sharp knife dipped in warm water or a taut piece of thread to cut the eggs cleanly without smearing the soft, sticky yolk.
12. 12Dissolve the miso base

    

    Ladle the hot, milky pork bone broth into your serving bowl over a small spoonful of miso paste. Stir gently to completely dissolve the miso into the liquid, creating a rich and savory foundation for your ramen.

    Tip: To prevent clumps, you can whisk the miso paste with a small ladle of hot broth in a separate small bowl before pouring it into the main serving bowl.
13. 13Boil the ramen noodles

    

    Bring a pot of water to a rolling boil and drop in the deep-fried wavy noodles. Use chopsticks to gently stir and separate them as they cook. Boil just until they loosen up and are heated through, keeping them slightly firm.

    Tip: Be careful not to overcook the noodles; they should retain a slightly chewy texture since they will continue to soften once placed in the hot soup.
14. 14Add noodles and chashu

    

    Transfer the freshly cooked, well-drained noodles into the bowl of hot miso pork broth, folding them neatly. Carefully place your thick, beautifully seared slices of homemade pork chashu right on top of the noodle mound.

    Tip: Ensure the noodles are thoroughly drained of their boiling water before adding them to the bowl, so they dont dilute your rich, carefully crafted broth.
15. 15Garnish and serve

    

    Finish assembling your ramen by carefully arranging a spoonful of sweet corn kernels, a beautifully marinated soft-boiled egg cut in half, and a generous sprinkle of chopped scallions. Serve immediately while piping hot for the ultimate comfort meal.

    Tip: Arrange the toppings in neat, distinct sections around the perimeter of the bowl rather than mixing them all together, which creates a stunning, restaurant-quality presentation.

Storage & Reheating

Burn It Off

Frequently Asked Questions