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Delicious Authentic Tonkatsu Ramen recipe, Most popular in North America

History about Authentic Tonkatsu Ramen:

The history of Authentic Tonkatsu Ramen is a fascinating tale of culinary fusion and innovation. While the precise origins of this specific dish are not documented in detail, it emerged as a creative blend of Japanese

Japanese Ramen Tradition: Ramen, a staple of Japanese cuisine, traces its roots back to China, where wheat noodles were introduced centuries ago. However, it wasn’t until the 20th century that ramen became a widespread and beloved dish in Japan. Tonkotsu ramen, characterized by its rich and creamy pork bone broth, became particularly popular in regions like Fukuoka.

Evolution and Popularity: Over time, Miso Tonkatsu Ramen gained popularity both in Japan and internationally. Its unique combination of flavors and textures resonated with food enthusiasts seeking innovative and comforting dishes. Today, Miso Tonkatsu Ramen can be found in ramen shops and restaurants around the world, delighting diners with its complex and satisfying taste profile.


Serving Size: This recipe makes 4 servings.

Cost per Serving: $27 divided by 4 = $6.75 per serving.

Chef’s Note: Prices may vary depending on location and where you purchase your ingredients. Adjustments can be made based on personal preferences and dietary needs. Enjoy your homemade Miso Tonkatsu Ramen!

Ingredients: Authentic Tonkotsu Ramen Recipe

For the broth:

  • 4 lbs pork bones (such as neck bones, trotters, and/or knuckles)
  • 1 onion, peeled and halved
  • 1 head of garlic, halved crosswise
  • 1 knob of ginger, sliced
  • 2 stalks of green onion, chopped
  • 1 tablespoon vegetable oil
  • Water

For the tare (seasoning):

  • 1 cup soy sauce
  • 1 cup sake
  • 1 cup mirin
  • 2 tablespoons sugar

For the toppings:

  • Fresh ramen noodles
  • Chashu pork (sliced or shredded)
  • Soft-boiled eggs
  • Thinly sliced green onions
  • Nori (seaweed), sliced
  • Menma (bamboo shoots)
  • Corn kernels (optional)
  • Red pickled ginger (optional)

How to Make:

  1. Prepare the Broth:
    • Rinse the pork bones under cold water to remove any blood or impurities.
    • Heat vegetable oil in a large pot over medium heat. Add the pork bones and sear until browned on all sides.
    • Add the onion, garlic, ginger, and green onions to the pot.
    • Fill the pot with enough water to cover the bones by at least 2 inches.
    • Bring the water to a boil, then reduce the heat to low and simmer gently for at least 8 hours, skimming off any foam or impurities that rise to the surface. The longer you simmer, the richer and creamier the broth will become.
  2. Make the Tare (Seasoning):
    • In a separate saucepan, combine the soy sauce, sake, mirin, and sugar.
    • Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until slightly thickened. Set aside.
  3. Prepare the Toppings:
    • Cook the ramen noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
    • Slice the chashu pork thinly or shred it into bite-sized pieces.
    • Peel the soft-boiled eggs and slice them in half lengthwise.
  4. Assemble the Ramen:
    • Divide the cooked noodles among serving bowls.
    • Ladle the hot tonkotsu broth over the noodles, leaving room for toppings.
    • Arrange the chashu pork, soft-boiled eggs, sliced green onions, nori, menma, corn kernels, and pickled ginger on top of the broth.
    • Drizzle a spoonful of the tare over the toppings to season the broth.
    • Serve immediately and enjoy the authentic flavors of Tonkotsu Ramen

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