Asian

Pork Yakiniku Tonkotsu Ramen

Indulge in the ultimate comfort food featuring a rich, velvety Tonkotsu broth topped with thinly sliced pork seared in a sweet and savory yakiniku glaze. This fusion of smoky grilled meat and creamy noodles creates a restaurant-quality experience in your own kitchen.

Prep

20m

Cook

40m

Serves

Calories

850kcal

Qty	Ingredient
6 cups 1.4 l	Tonkotsu pork bone broth
4 portions 600 g	Fresh Ramen noodles
1 lb 450 g	Pork belly, thinly sliced
2 tbsp 30 ml	Soy sauce
2 tbsp 30 ml	Mirin
1 tbsp 15 ml	Toasted sesame oil
1 tsp 5 g	Grated garlic
1 tsp 5 g	Grated ginger
2 whole 2 pcs	Soft-boiled eggs (Ajitsuke Tamago)
0.5 cup 50 g	Green onions, sliced
2 sheets 2 pcs	Nori seaweed sheets
0.25 cup 40 g	Bamboo shoots (Menma)

2 Method

Step 1. Prepare the Yakiniku marinade by whisking together soy sauce, mirin, sesame oil, garlic, and ginger in a medium bowl. Toss the thinly sliced pork in the marinade and let it sit for at least 15 minutes.

Step 2. Heat a large skillet or griddle over high heat. Sear the marinated pork slices quickly in batches until they are charred and caramelized on the edges. Set aside and keep warm.

Step 3. In a large pot, bring the Tonkotsu broth to a gentle simmer. Taste and adjust seasoning if needed.

Step 4. Cook the ramen noodles in a separate pot of boiling water according to the package instructions. Drain thoroughly.

Step 5. Divide the cooked noodles into four deep ramen bowls. Pour the piping hot Tonkotsu broth over the noodles, ensuring they are well-submerged.

Step 6. Top each bowl with a generous portion of the grilled pork yakiniku, half a soft-boiled egg, sliced green onions, bamboo shoots, and a rectangle of nori.

Step 7. Serve immediately while hot, optionally drizzled with a little black garlic oil or chili oil.

·
Use very thinly sliced pork, often sold as 'shabu-shabu' style, for the best yakiniku texture.
·
Don't skip cooking the noodles in a separate pot; boiling them in the broth makes the soup too starchy.
·
For an extra creamy broth, you can whisk in a tablespoon of tahini or unsweetened soy milk to the Tonkotsu base.
·
Pre-warm your serving bowls with hot water to keep the ramen hot for as long as possible.

? FAQ

Can I use pork shoulder instead of belly?

Absolutely. Pork shoulder is a great alternative that is slightly leaner but still very flavorful when sliced thin.

How do I make the eggs soft-boiled?

Boil large eggs for 6.5 minutes, then immediately transfer them to an ice bath to stop the cooking process.

Is Tonkotsu broth the same as Miso broth?

No, Tonkotsu is made from long-simmered pork bones resulting in a creamy white broth, while Miso broth is seasoned with fermented soybean paste.

Can I make this dish gluten-free?

Yes, use Tamari instead of soy sauce and replace the ramen noodles with gluten-free millet or rice-based ramen noodles.

So Ramen

Pork Yakiniku Tonkotsu Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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