Sapporo Style Tonkotsu Ramen
A tonkotsu ramen recipe with miso and shoyu flavors, inspired by the ramen served in Sapporo, Japan.
- 2 lbs pork bones
- 1 lb trotters (cut lengthwise)
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tsp chicken fat
- 1 tbsp wakame
- ½ lb minced pork
- 3 tbsp sake
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- ⅓ cup baby corn
- ½ cup enoki mushrooms
- 3 tbsp pickled ginger (beni shoga)
- 2 packages ramen noodles
Start by soaking the bones and trotters in a pot of water the night before.
The next day, pour out the water, rinse the bones off, and fill the pot with water, covering the bones. Boil for 8 hours, scooping scum off as it rises. Add water as the level falls, keeping the bones covered.
Strain the broth, and toss out the bones. Pour 4 cups of it into a small pot, and store the rest in the fridge.
Add soy sauce, miso paste, and sake. Simmer for 20 minutes, then add wakame. Add chicken fat a couple minutes before serving. Taste, add salt if needed.
Marinate the minced pork with soy sauce, sake, oyster sauce, and salt the night before.
The next day, stir up the pork, separating it. Heat up a skillet on medium with a little oil and add the pork. Cook until browned, about 7 minutes.
Cut the stems off the enoki mushrooms, separate them from each other, and rinse them off.
Boil the ramen noodles according to the directions on the package, most likely 5 minutes.
Divide the broth between the bowls, add noodles, and arrange toppings. Enjoy!
Calories: 850kcalCarbohydrates: 77gProtein: 35gFat: 42gSaturated Fat: 16gCholesterol: 84mgSodium: 4197mgPotassium: 812mgFiber: 5gSugar: 5gVitamin A: 110IUVitamin C: 4mgCalcium: 50mgIron: 6mg