Name: Tamago Tonkotsu Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 portions Fresh Ramen Noodles; 6 cups Tonkotsu Broth (High Quality); 4 pieces Large Eggs; 0.5 cup Soy Sauce; 0.5 cup Mirin; 1 tbsp Granulated Sugar; 8 slices Chashu Pork Slices; 2 stalks Green Onions, thinly sliced; 2 sheets Nori Seaweed; 2 tsp Black Garlic Oil (Mayu)

Asian

Tamago Tonkotsu Ramen

Experience the ultimate comfort food with this rich and velvety Tamago Tonkotsu Ramen. Each bowl features a deep, savory pork bone broth, springy ramen noodles, and a perfectly jammy marinated egg that melts in your mouth.

Prep

15m

Cook

30m

Serves

Calories

580kcal

Qty	Ingredient
4 portions 600 g	Fresh Ramen Noodles
6 cups 1.4 L	Tonkotsu Broth (High Quality)
4 pieces 4 pieces	Large Eggs
0.5 cup 120 ml	Soy Sauce
0.5 cup 120 ml	Mirin
1 tbsp 12 g	Granulated Sugar
8 slices 240 g	Chashu Pork Slices
2 stalks 20 g	Green Onions, thinly sliced
2 sheets 10 g	Nori Seaweed
2 tsp 10 ml	Black Garlic Oil (Mayu)

2 Method

Step 1. Prepare the Ajitsuke Tamago: Bring a pot of water to a boil, gently lower in the eggs, and simmer for exactly 6 minutes and 30 seconds. Immediately transfer to an ice bath.

Step 2. Peel the cooled eggs and place them in a container with soy sauce, mirin, and sugar. Marinate for at least 30 minutes.

Step 3. In a large pot, bring the Tonkotsu broth to a gentle simmer over medium heat. Do not let it reach a rolling boil to keep the texture creamy.

Step 4. Cook the ramen noodles in a separate pot of boiling water according to the package instructions, usually about 2-3 minutes for fresh noodles.

Step 5. Divide the hot broth among four deep bowls. Add the cooked and drained noodles to each bowl, swirling them into the broth.

Step 6. Slice the marinated eggs in half vertically. Top each bowl with two egg halves, two slices of chashu pork, a handful of green onions, and a square of nori.

Step 7. Drizzle a small amount of black garlic oil over the top and serve immediately while piping hot.

·
Use room temperature eggs to prevent the shells from cracking when they hit the boiling water.
·
To get perfectly centered yolks, gently stir the eggs in a circular motion for the first 2 minutes of boiling.
·
Warm your serving bowls with hot water before assembly to ensure the ramen stays hot until the last bite.
·
If the broth is too thick, you can thin it with a splash of dashi or unsweetened soy milk.

? FAQ

Can I make the ramen eggs in advance?

Absolutely. Ajitsuke Tamago is best when marinated for 12-24 hours and can be stored in the fridge for up to 3 days.

Where can I find Tonkotsu broth?

High-quality Tonkotsu concentrates or pre-made broths are available at Asian grocery stores. Look for ones that list pork bones as the primary ingredient.

What is the best substitute for Chashu pork?

You can use thick-cut bacon, grilled chicken thighs, or even pan-seared tofu as a delicious alternative protein.

How do I make the broth extra creamy?

Whisking in a small amount of white miso paste or a teaspoon of pork fat (lard) can enhance the richness and 'mouthfeel' of the broth.

So Ramen

Tamago Tonkotsu Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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