Asian

Tamago Uobushi Tonkotsu Ramen

Indulge in a bowl of pure comfort with our Tamago Uobushi Tonkotsu Ramen. This dish features a velvety, collagen-rich pork broth elevated by the smoky, deep umami of dried fish powder and finished with a perfectly marinated soft-boiled egg.

Prep

15m

Cook

30m

Serves

Calories

750kcal

Qty	Ingredient
4 portions 600 g	Fresh Ramen Noodles
6 cups 1440 ml	Prepared Tonkotsu Broth Base
4 tbsp 20 g	Uobushi (Dried Fish Powder)
4 pcs 200 g	Large Eggs
8 slices 200 g	Chashu Pork Slices
0.25 cup 60 ml	Soy Sauce
0.25 cup 60 ml	Mirin
0.5 cup 50 g	Green Onions (sliced)
4 sheets 10 g	Nori Seaweed
0.5 cup 100 g	Menma (Bamboo Shoots)

2 Method

Step 1. Prepare the Ajitsuke Tamago (marinated eggs) in advance by soft-boiling eggs for 6 minutes and 30 seconds, then cooling in an ice bath. Peel and marinate them in a mixture of soy sauce and mirin for at least 4 hours.

Step 2. In a large pot, bring the tonkotsu broth to a gentle simmer over medium heat.

Step 3. Whisk in the uobushi (dried fish powder) into the simmering broth, allowing the smoky flavors to infuse for about 10 minutes.

Step 4. While the broth is seasoning, boil a separate pot of water and cook the fresh ramen noodles according to the package instructions, typically 2 minutes.

Step 5. Drain the noodles thoroughly and divide them into four deep ramen bowls.

Step 6. Pour the piping hot uobushi-infused tonkotsu broth over the noodles in each bowl.

Step 7. Slice the marinated eggs in half and place one whole egg (two halves) into each bowl.

Step 8. Garnish with two slices of chashu pork, a generous sprinkle of green onions, bamboo shoots, and a sheet of nori seaweed on the side.

·
Warm your serving bowls with hot water before adding the soup to keep the ramen hot for longer.
·
If you cannot find uobushi powder, you can grind katsuobushi (bonito flakes) in a spice grinder for a similar effect.
·
For a creamier broth, add a tablespoon of lard or aromatic garlic oil to the base of each bowl.
·
Ensure the eggs are at room temperature before boiling to prevent the shells from cracking.

? FAQ

What exactly is Uobushi?

Uobushi is a fine powder made from various dried and smoked fish, such as mackerel or bonito, used to add an intense 'seafood umami' to ramen broths.

Can I use dried ramen noodles instead of fresh?

Yes, but fresh or frozen ramen noodles provide a superior, chewy texture that complements the rich Tonkotsu broth much better.

How long can I store the marinated eggs?

The marinated eggs can be kept in the refrigerator for up to 3 days in their marinade.

Is this dish very salty?

Tonkotsu is naturally savory, but you can control the saltiness by adjusting the amount of soy sauce in the marinade or the concentration of your broth base.

So Ramen

Tamago Uobushi Tonkotsu Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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