Tonkotsu Ramen
Please watch my \`making of\` video **here****.**
Ingredients
- Note*: Everywhere you see vinegar - preferably apple cider or rice vinegar, as those don't have as harsh of a flavor as regular vinegar
- Broth*
- 3 pounds pig feet - or any bones and skin from large animals (pork, etc)
- bunch of green onion
- 2 yellow onions
- 1 garlic bulb
- 6 inch knob ginger
- 1 red onion water
- Tare*
- 1 cup soy sauce
- 1 tsp anchovies paste / fillet
- 2 roasted garlic bulbs
- 1/2 cup mirin or mirin substitute
- Chashu pork*
- 3-4 pound pork belly (preferably skin on)
- 3/4 cup soy sauce
- 3/4 cup mirin
- 1/2 cup water
- 1/2 cup vinegar
- 6 inch knob ginger
- bunch green onion
- 6 garlic cloves
- Ramen egg*
- 4 soft boil eggs
- 1/4 cup soy sauce
- 1/8 cup vinegar
- 1/4 cup water
- 1/4 cup mirin
- Mirin substitute*
- 4 tablespoons dry white wine
- 2 tablespoons honey
- 2/3 tablespoon vinegar
Method
- 1
Blanch pig feet.
- 2
Boil pig feet for 12 hours, after adding the veggies
- 3
After tightly tying the pork belly, bake it in the oven with all the veggies and the sauce.
- 4
To make the tare, mix all the ingredients mentioned above
- 5
To make the ramen egg, marinate it for at least 6 hours.
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