Authentic Japanese Tonkotsu Ramen from Scratch

Rich, milky Japanese tonkotsu ramen featuring a deeply savory pork and chicken broth simmered to perfection, chewy hand-cut noodles, and tender chashu pork.

Ingredients

• 1 kg skin-on pork bones
• 500 g chicken feet
• 1 carrot
• 1 onion
• 4 cloves garlic
• 30 g smoked bonito flakes
• to taste salt
• 1 batch chashu pork slices
• 300 g flour
• 150 ml water
• 2 soft-boiled eggs
• 2 stalks green onions

Instructions

1. 1Prepare the Broth Ingredients

   

   Place the skin-on pork bones and chicken feet into the pressure cooker along with chopped carrots, onions, and garlic to build a rich and flavorful base for the ramen broth.

   Tip: Ensure the water level covers the ingredients completely to extract maximum flavor during pressure cooking.
2. 2Pressure Cook the Broth

   

   Secure the lid of the Midea pressure cooker and set the cooking time to 1 hour, allowing the ingredients to break down until tender and falling off the bone.

   Tip: Make sure the pressure valve is properly sealed before starting the cycle.
3. 3Check Broth Consistency

   

   After pressure cooking, use chopsticks to test the meat and bones, confirming they have become fully tender and are falling apart into the broth.

   Tip: Check that the meat separates effortlessly from the bone to ensure gelatin has fully released into the liquid.
4. 4Simmer with Bonito Flakes

   

   Transfer the extracted broth into a regular pot, add smoked bonito flakes, and let it simmer on low heat for about half an hour until thickened.

   Tip: Simmer on low heat to infuse the smoky umami flavor without scorching the bottom.
5. 5Strain the Broth

   

   Pour the simmered broth through a large colander into a separate container to filter out all remaining bones, solids, and flakes, leaving a smooth liquid.

   Tip: Press gently on the solids in the colander to extract every drop of rich broth.
6. 6Retrieve Chashu Pork

   

   Take out the previously prepared vacuum-sealed chashu pork from storage and prepare it for slicing.

   Tip: Chill the chashu slightly before slicing to get clean, neat pieces.
7. 7Slice the Chashu Pork

   

   Take out the previously prepared chashu pork and carefully slice it into uniform pieces using a sharp knife or cleaver. Ensure the slices hold their shape well so they can be neatly arranged on top of the finished ramen bowl.

   Tip: Chilling the rolled pork in the refrigerator before slicing helps it keep its tight shape and prevents it from falling apart.
8. 8Roll and Cut Fresh Noodles

   

   Roll out the dough using a flour-to-water ratio of 2 to 1, ensuring a low moisture content that creates wonderfully chewy noodles, then slice the dough into individual strands.

   Tip: Ensure the pork is fully chilled before slicing to get clean, neat pieces that wont fall apart.

Storage & Reheating

Burn It Off

Frequently Asked Questions