Asian

Cha Shu Uobushi Tonkotsu Ramen

Indulge in the ultimate bowl of ramen featuring a velvety Tonkotsu broth balanced by the deep, smoky complexity of Uobushi (dried fish flakes). This chef-crafted recipe pairs succulent slow-braised pork belly with a high-impact seafood-infused pork base for a true gourmet experience.

Prep

60m

Cook

600m

Serves

Calories

920kcal

Qty	Ingredient
2 kg 2000 g	Pork neck bones and trotters
1 lb 500 g	Pork belly slab
4 tbsp 30 g	Uobushi (Dried bonito/mackerel powder)
0.5 cup 120 ml	Soy sauce
0.25 cup 60 ml	Mirin
2 tbsp 30 ml	Sake
2 inches 5 cm	Fresh ginger
6 pieces 6 pcs	Garlic cloves
1 large 1 unit	Leek (white part)
4 portions 600 g	Ramen noodles (alkaline)
4 halves 4 pcs	Ajitsuke Tamago (Marinated eggs)
2 tsp 10 ml	Mayu (Black garlic oil)

2 Method

Step 1. Prepare the Tonkotsu Broth: Blanch pork bones and trotters in boiling water for 10 minutes, then drain and scrub clean of any gray marrow or blood. Place cleaned bones back in a pot, cover with fresh water, and boil vigorously for 8-10 hours, topping off water as needed, until the broth is milky white and opaque.

Step 2. Make the Cha Shu: Sear the pork belly slab on all sides in a hot pan. In a small pot, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Simmer the pork belly in this liquid for 2 hours until tender. Chill, then slice thinly.

Step 3. Prepare Uobushi Tare: Strain the braising liquid from the Cha Shu and mix with 2 tablespoons of Uobushi powder. This serves as your flavor base (Tare).

Step 4. Infuse the Broth: During the last 30 minutes of broth boiling, add the leek and remaining garlic. Strain the broth through a fine-mesh sieve to remove all bone fragments.

Step 5. Cook Noodles: Boil your ramen noodles according to package instructions (usually 2-3 minutes) until al dente.

Step 6. Assembly: Place 2-3 tablespoons of Tare into each bowl. Pour in 1.5 cups of hot Tonkotsu broth and whisk until combined. Add noodles, then top with sliced Cha Shu, half a marinated egg, a sprinkle of fresh Uobushi powder, and a drizzle of Mayu oil.

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Use an immersion blender on the broth at the very end to emulsify the fat for an extra creamy texture.
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For the most authentic Uobushi flavor, use a blend of Katsuobushi (bonito) and Sababushi (mackerel) powders.
·
Always chill the Cha Shu before slicing; it allows you to get paper-thin, professional-looking slices that won't fall apart.
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Pre-warm your ramen bowls with hot water so the soup stays piping hot while you arrange the toppings.

? FAQ

What exactly is Uobushi?

Uobushi refers to dried, smoked fish flakes or powder. In ramen, it adds a deep, smoky 'Gyokai' (seafood) layer that cuts through the heaviness of the pork fat.

Can I make this in a pressure cooker?

Yes! You can reduce the broth cooking time to 2.5 hours using a high-pressure cooker, though the flavor may be slightly less complex than the traditional 10-hour boil.

Why is my Tonkotsu broth not turning white?

The white color comes from emulsified fat and marrow. You must maintain a rolling boil; if the water is only simmering, the fat will separate rather than emulsify.

Where can I find Uobushi powder?

It is available at Japanese grocery stores or can be made by grinding high-quality Katsuobushi flakes in a clean coffee or spice grinder.

So Ramen

Cha Shu Uobushi Tonkotsu Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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