Simplified Japanese Tonkotsu Ramen
A rich and creamy Tonkotsu-style ramen made accessible with a pressure cooker. This hearty bowl features homemade chewy noodles and tender chashu pork.
Tonkotsu ramen is traditionally a labor of love, requiring many hours of simmering bones to achieve its signature milky, collagen-rich broth. This simplified version uses a pressure cooker to extract that deep, savory flavor in a fraction of the time without compromising on the silky texture. It is a satisfying, authentic-tasting meal perfect for when you crave the complexity of restaurant-quality ramen at home.
Ingredients
- 1 kg pork bones with skin
- 500 g chicken feet
- 1 carrot, chopped
- 1 onion, chopped
- 3 cloves garlic
- 20 g smoked bonito flakes
- 300 g all-purpose flour
- 150 ml water
- to taste salt
- 4 slices prepared Chashu pork
- 2 soft-boiled eggs
- 1 bunch green onions, chopped
Instructions
- 1Combine the broth ingredients
Place the raw pork bones—ideally with the skin on for extra richness—into a pressure cooker. Add the raw chicken feet along with a moderate amount of chopped carrots, onions, and garlic to build the flavor base.
Tip: Using pork bones with the skin still attached helps release more collagen, resulting in a naturally thicker and creamier broth. - 2Pressure cook the broth
Cook the ingredients in the pressure cooker for one hour. After the time is up, carefully check the pot to ensure all the meats, bones, and vegetables have become completely soft and the meat is easily falling off the bone.
Tip: The bones and cartilage should be tender enough to break apart easily, which indicates that the gelatin has successfully melted into your liquid. - 3Infuse the broth with bonito
Once the pork bones and chicken feet have cooked until soft in the pressure cooker, transfer the contents to a regular pot. Add the smoked bonito flakes into the bubbling, opaque broth and boil for approximately half an hour until it becomes rich and thick.
Tip: After boiling, remember to strain the broth to remove all the solids before seasoning it with salt. - 4Strain the broth
After boiling the transferred contents with smoked bonito flakes for about half an hour, use a ladle and a fine strainer to remove all the solid ingredients. Press down lightly to extract as much liquid and flavor as possible.
Tip: Make sure to strain the broth thoroughly to achieve that signature smooth and creamy Tonkotsu texture without any gritty bits. - 5Season the ramen broth
Return the strained, creamy yellow bone broth to a clean pot. Season it generously with salt, tasting as you go. The broth should be seasoned a bit saltier than a typical stir-fry to properly flavor the plain noodles later.
Tip: Ramen broth requires a strong seasoning base because the unseasoned noodles will absorb and dilute the saltiness once added to the bowl. - 6Slice the Chashu pork
Take your previously prepared Chashu pork roll and place it on a stable wooden cutting board. Using a sharp cleaver or chefs knife, carefully cut the pork roll into thin, even, round slices for topping.
Tip: Chilling the Chashu in the refrigerator before slicing makes the fat firmer and much easier to cut into neat, uniform pieces without falling apart. - 7Cut the ramen noodles
Prepare the noodle dough by mixing flour and water at a 2:1 ratio. Roll out the firm dough into a flat sheet, then use a sharp cleaver to carefully cut it into long, even strips to create fresh raw noodles.
Tip: Using slightly less water when mixing the dough ensures the resulting noodles will have a delightfully chewy texture. - 8Toss noodles in flour
Immediately after cutting the dough into strips, toss the freshly cut raw noodles generously with flour on your wooden work surface. This crucial step separates the strands and prevents them from clumping.
Tip: Gently shake off any excess flour right before cooking so it does not overly thicken the boiling water. - 9Vacuum-seal the Chashu
As a bonus tip for marinating or storing your Chashu pork, place the prepared meat roll into a plastic ziplock bag. Submerge the bag in a bowl of water, leaving the open top just above the surface to force all the air out, then seal it securely.
Tip: This water displacement method easily mimics a commercial vacuum sealer without needing any special equipment.
