Tonkotsu broth is a must for tonkotsu ramen and can be used in other ways too.

If you want to make the best tonkotsu ramen, you need to first prepare a tonkotsu broth. It isn't difficult but it does take some time. Just over 13 hours to be exact but it's easy work and you will be rewarded in the end for your efforts!

Are you ready to become a tonkotsu ramen master?

If you’ve ever gone out and tried a bowl of steaming hot tonkotsu ramen, you’ll know why I had to do some research and figure out how to make it myself. Perhaps that’s why you found this recipe and I promise, my version of tonkatsu broth, the backbone of an authentic tonkotsu ramen won’t let you down. By the time you finish this tonkotsu broth recipe you will be a master of the art!

To begin, let’s start by defining exactly what tonkotsu ramen is. Unlike most ramen recipes, tonkotsu ramen doesn’t take its name from what is added to the broth and ramen noodles but instead the pork broth itself.
‘Tonkotsu’ means ‘pork bones’. It’s the way you prepare the pork bones and cook the amazing pork stock that makes tonkotsu ramen so special.

Why does it take so long to make the tonkatsu broth?

The pork bones are first prepared as you would most Asian meat stocks. You start by rinsing any impurities off the bones. When I say to scrub those bones clean, I mean it! Get them sparkly clean. Actually, pork bones can’t get sparkly clean but I’m sure you get the idea.Then the pork bones (tonkatsu) are boiled for about ten minutes.

While the bones are boiling, you need to skim off any foam and other impurities that rise to the top. If you cleaned your bones as well as I told you to, you will have very little to skim. If you didn’t you have a big job ahead of you.

This process is a typical first step of preparing Asian meat stocks. The bones are then poured into a colander and rinsed some more to get them as clean as you can. The cooking water is discarded. Then the bone are boiled in sufficient water for 12 hours. This long boiling time is what makes the tonkotsu broth creamy and delicious. 

Which pork bones are best for this broth?

The bones you use are also very important. I use a mixture of pork trotters and necks. The trotters need to be cut across the bone into about 5 pieces so that you get the full benefit of all that fat, marrow and collogen that flavours and colours the broth. I usually ask my butcher for a 50/50 mix of pork trotters and meaty neck bones.

This makes a lot of broth. Can I downscale the recipe?

Yes. You can downscale or upscale the recipe. I rarely make less than this as it takes so long to make. In fact, I usually double or triple the recipe as I did in the step by step photos below. If you have a large enough pot, I suggest doing the same.

Although you can halve this recipe, it takes just as long to make a small amount as it does a large amount. 

How to decide how many bones to use in the tonkotsu broth...

As mentioned above, it is a good idea to make as much tonkotsu broth as you can fit into your pot.  You just need to ensure that the bones are always covered with about 5cm (2 inches) of water as it boils.

In the photos below, I used 10kg (about 20 lbs) of pork neck and trotter bones, all cut into small pieces. You could of course use fewer or more depending on how much tonkotsu broth you want to make. The recipe card below is for a much smaller amount of broth.

For your information, in the photos below, I used a 20 liter pot and with the bones in, I was still able to add 14 litres of water. As the water evaporated away during the cooking process, I needed to add another 15 litres of water!

So don't worry about adding too much water and making the broth flavourless! The whole idea behind boiling the bones for so long is to suck every last bit of flavour out of them. Keep the bones covered with 5cm (2 inches) of water at all times and your tonkotsu broth will be amazing!

Covered vs Uncovered Pot...

When I was younger, living in San Francisco, there was a place that specialised in tonkotsu ramen. That is all they made and it was always packed. They had two massive pots of pork bones on the boil at all times and they were uncovered.

The chefs kept a close eye on the broth and added more water as required. At home, you will probably find it easier to cover the pan so that the liquid doesn't evaporate as quickly. That said, you still need to watch it closesly.

Can Tonkotsu broth be made in a pressure cooker?

Not really. I did try. Following my recipe below exactly but in a countertop pressure cooker, I closed the lid and set it to pressure cook on high for 2 hours. The stock it produced was good and usable but it was not a tonkatsu broth. The steady boiling of the bones for 12 hours or longer causes the collogen, marrow and fat to emulsify into the broth slowly over time. This does not happen in a pressure cooker.

UPDATE: Since my first pressure cooker experiment, I decided to try my pressure cooker a couple more times. Once cooking it or just an hour and another cooking the broth for 3 hours. Both times, I got the same result as the first time I tried pressure cooking. Stick to the stovetop method for a good tonkotsu broth for tonkotsu ramen.

Surely not all Tonkotsu ramen has broth made like this?

That's right. There are tonkonsu stock cubes you can purchase. Unfortunately, this is what most restaurants use as it is quicker and easier to prepare. So by following my recipe, you'll get the best tonkotsu broth out there. Some restaurants specialise in nothing but tonkotsu ramen and it is the quality of tonkotsu broth you get at those restaurants that I am aiming for here. 

Making Tonkotsu broth in step by step photos...

Step 2.

Wash the bones thoroughly and then place them in a large pot. Cover with water and bring to a boil. Then boil the bones for 10 minutes, skimming any impurities that rise to the top.

Step 3.

It's important to skim as much goop off the top as you can during the first cooking process. 

Step 4.

Once the bones have boiled for 10 minutes, strain through a colander. The cooking liquid can be discarded. Be sure to wash each individual bone of any impurities such as blood or white and black gunk that is on them.

Step 5.

You can use a chopstick to get right in there and clean those bones. The cleaner you get them, the less you will need to skim and the better your tonkotsu broth will look when finished. 

Step 6 - Time to heat start cooking again!

As the water heats up, be sure to skim any impurities that rise to the top again. If you washed your bones thoroughly, you should have very little to skim. Bring to a rapid boil and continue boiling for 12 hours. Add more water as needed. The bones need to be covered with water for the whole 12 hours so don't be afraid to add water as required.

Step 7.

Adding aromatic vegetables to the tonkotsu broth is something I like to do for additional flavour. It is not necessary though. Many chefs don't add aromatics to their tonkotsu broth. You will get even better flavour by frying the aromatics

Step 8.

Add the aromatics and mushrooms to the broth and bring to a boil. 

After 2 hours of boiling...

After the tonkotsu broth has been boiling for two hours, it will start to become cloudy. It will still be quite clear though.

After 6 hours of boiling...

After six hours of boiling, the tonkotsu broth will be very cloudy. Don't stop there though! You still have six more ours of cooking to do.

Almost done!

After 12 hours of boiling the broth will be creamy and taste amazing. 

To finish...

Strain the broth through a fine sieve and perhaps a cloth too. 

Check out these bones!

After 12 hours of boiling, there is very little left of the bones! All that deliciousness has oozed into the broth. You can discard all this. 

What the tonkotsu broth looks like when placed in the fridge.

After over 12 hours of cooking, I was in no way ready to start preparing the tonkotsu ramen. So I placed it it all in the fridge overnight. When taken out to heat up again, you can see the beautiful colour of the broth. It isn't dark as a western stock would be. You are going to love this! Once reheated, you can add soy sauce to taste.

If you like this Japanese tonkotsu broth, be sure to try some of these recipes too...

Tonkotsu Ramen: - Once you make this tonkotsu broth, making tonkotsu ramen will be a breeze!
Japanese Chicken Curry:  Creamy and mild, this one is really east to prepare and it a very authentic recipe too.
Katsu Chicken Curry: Who doesn't love this one?
Curry Doria: A popular curry, rice and cheese dish in Japan.
Chashu Pork: Perfect served on top of tonkotsu ramen and other ramen dishes.
Chashu Rice: A nice and easy meal that uses up leftover chashu pork.
Teriyaki Chicken
Chicken Yakitori
Chicken Curry Ramen
Birria Ramen
Korean Ramen
Japanese Coleslaw
Japanese Chicken Curry
Chinese Chicken Curry
General Tso's Chicken
Sweet and Sour Chicken
Black Bean Sauce
Beef in Black Bean Sauce
Black Bean Noodles
Bam Bam Chicken
Soy Sauce Chicken
Hainan Chicken
Sesame Chicken
Cashew Chicken

Yield: 10

Tonkatsu Broth

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Once you prepare this tonkotsu broth, you can make the most amazing tonkotsu ramen on the planet! It might take a long time to make but it's so worth it!

Prep Time 30 minutes

Cook Time 12 hours 30 minutes

Total Time 13 hours

Ingredients

• 5kg (10 lbs) pork trotters and/or pork neck bones
• 1 tbsp rapeseed (canola) oil
• 1 medium onion, quartered
• 2 bulbs garlic, divided
• 1 x 5cm (2 inch) ginger, cut into rings and smashed
• 8 spring onions (scallions) roughly chopped
• 4 shallots, peeled and sliced lengthwise in half
• 5 dried Shitake mushrooms (rinsed) and /or 170g (6oz) button mushrooms
• Soy sauce to taste

Instructions

1. Rinse the bones thoroughly with water and then place in a large stockpot. Cover with water and bring to a boil over high heat and then boil for ten minutes. Skim off any foam or other gook that rises to the top.
2. After ten minutes of boiling, pour bones into a colander. You can discard the cooking water as it has served its purpose. Rinse the bones again under cold, running water to remove any blood or other impurities that came to the surface while boiling.
3. Wash your stockpot with water and then return the bones to it and cover with fresh water. I usually start by submerging the bones with water so that the water level is at least 5cm (2 inches) above the bones. You will need to add water regularly as the tonkotsu broth cooks.
4. While the water is coming up to heat, fry the onion, garlic, ginger, spring onions and shallots in the oil to char some. This should only take about 5 minutes. Take off the heat. Once the broth is boiling, add the charred aromatic ingredients along with the mushrooms.
5. Cover the stockpot and continue boiling for 12 hours. It is essential that the bones remain submerged during cooking so be sure to check the stock every half hour or so and add water if required. By boiling and not just simmering the bones, the stock will turn a milky beige.
6. After 12 hours, remove the bones with a slotted spoon and then pass the stock through a sieve.
7. The stock will keep in the fridge for at least 3 days and it can be frozen. If freezing, think about the portion sizes you will need so that you can simply remove what is required and not have to defrost a huge frozen tonkotsu stock cube! My tonkotsu ramen recipe should give you a good idea about freezing.

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  The Curry Guy Veggie Cookbook
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  The Curry Guy Easy Cookbook
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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 3mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g

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This tonkatsu ramen recipe will get you restaurant quality results!

The sign of a good tonkatsu ramen is a properly prepared, creamy tonkotsu broth and lots of delicious chashu pork on top. There are restaurants that cheat in one or both of these areas but when you make tonkotsu ramen at home, you can ensure that only the best goes in those serving bowls.

What is tonkotsu ramen?

In my personal opinion, there's ramen and then there's tonkotsu ramen: the king of ramens! Where other ramens can be whipped up in a very short time, tonkotsu ramen needs special pork tonkotsu broth that takes about 13 hours to make. You'll find my tonkotsu broth recipe for that here.

Don't let that scare you off making tonkotsu ramen though. The broth is really easy to make and most of the time you won't need to do anything other than let your broth boil.

Then there is the specially cooked chashu pork that is thinly sliced and served on top of the ramen noodles and broth. This is also simple to make. 

What other things can you add to a tonkotsu ramen?

Tonkotsu ramen is all about that delicious and creamy tonkotsu broth. You could just pour some of the broth over ramen noodles and not be at all disappointed. The broth is that good!

In fact, you could make this tonkotsu ramen recipe using a shop bought tonkotsu broth but it just won't be anywhere near as good. The shop-bought stuff isn't bad though if you want some tonkotsu ramen right now.

In addition to the chashu pork and broth, you can also add other fresh ingredients such as mushrooms, soft boiled eggs, bak choy and spring onions (scallions). If it sounds good, it probably will be.

How much tonkotsu broth is needed for each serving?

I generally add 500ml (2 cups) boiling hot tonkotsu broth to each bowl. You could of course add more or less.

This is really the same for all of the ingredients. The noodles, veggies, meat... Add as many or as little as you like. 

Are there any cheats to make the cooking process quicker?

Of course! But I don't recommend doing this when making authentic tonkotsu ramen. This is a labour of love. If you like cooking, you're going to have fun assembling all the prepared ingredients.

If you don't like cooking, you might like to go for a quick and easy ramen like my quick and easy curry ramen here. 

All of the topping shown in the photos are optional so you don't have to make the chashu pork but I hope you do!

How do you make the tonkotsu broth?

Most restaurants will use a few tonkotsu stock cubes. In my opinion, this is not tonkotsu ramen. If you want the real thing, you're going to have to make the stock yourself.

Making the broth brings back memories of living in San Francisco where hot bone broth was always on offer. Huge pots of tonkotsu broth would be on the boil at all times and the tonkotsu ramen was always amazing!

You are going to need to put aside a good 14 hours to make it though. I warned you. It will be worth it in the end though. I promise.

Why is homemade tonkotsu broth so much better?

There are many reasons for this. It is a really simple stock as far as ingredients are concerned. Nothing more than you would put any any stock really.

It becomes spectacular during the cooking process. The bones are first boiled and then thoroughly cleaned. Then they are covered with water and a few aromatic ingredients to boil for 12 hours. That's right... the broth is boiled not simmered. After 12 hours of boiling, there is very little left of the bones as all of their goodness has literally oozed into the creamy broth.

My tonkotsu broth recipe shows this process with step by step photographs.

Is tonkotsu ramen really worth all the fuss?

You bet! Whoever came up with the idea of boiling pork bones for 12 hours was a genius! There is a reason why tonkotsu ramen is the only thing served at many restaurants. You need to specialise in it because it's so fussy to make!

The thing is... anything a good tankotsu ramen chef can make can also be prepared at home with equally good results. Put in the effort and enjoy the rewards!

Does it matter which type of ramen noodles I use?

Yes! When cooking tonkotsu ramen, be sure to go for the best you can find. Often when I prepare other ramens, I just use instant ramen noodles.

With tonkotsu ramen, however I always use fresh or excellent quality dried ramen noodles. These are available at Asian grocers and on specialty shops online. When you put this much time into making a noodle soup, only the best will do.

What is chashu pork?

This is a tasty and sometimes crispy pork that tastes amazing on top of tonkotsu ramen and other ramens.

It can be made in a dutch oven or if you have an Instant Pot or similar, you could save yourself a few hours by pressure cooking the meat on high for 90 minutes.

It can be prepared using pork belly or pork shoulder. My authentic chashu pork recipe is here but if you live near a Japanese grocer or restaurant, you might be able to purchase some.

Adding sliced chashu pork to your tonkotsu ramen is not essential but it is very nice!

How long does it take to make Tonkotsu Ramen?

Once you prepare the broth, it only takes minutes to put together. Really all you need to do is heat it up and you're ready to serve with whatever else you want to add to those tonkotsu ramen bowls.

Step by step photographs

(These photos are from the tokotsu ramen stage. You need homemade tonkotsu broth or a good quality shop bought tonkotsu broth).

A note about the chashu pork in the tonkotsu ramen below.

When you braise the pork, it can simply be sliced thinly and added to your tonkotsu ramen. I like to place it under the grill (broiler) to crisp it up. This process is demonstrated in my chashu pork recipe.

If you like this tonkotsu ramen recipe, you might like to try some of these too.

Korean Ramen
Chicken Curry Ramen
Birria Ramen
Japanese Chicken Curry
Chicken Katsu Curry
Chinese Chicken Curry
Chashu Rice - Fried rice made with leftover chashu pork
Chicken Teriyaki
Chicken Yakitori
Japanese Coleslaw

Have you tried this tonkotsu ramen recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do to. Thank you

Yield: 4

Tonkotsu Ramen

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Tonkotsu ramen is one of the best if not THE BEST ramens out there. It is made with pork bone tonkotsu broth and other toppings can also be added. If you would like to serve this with delicious chashu pork, you will find my recipe above.

Prep Time 30 minutes

Cook Time 12 hours

Additional Time 12 hours

Total Time 12 hours

Ingredients

• 2 liters (8 cups) homemade tonkotsu broth
• 70ml (1/4 cup) soy sauce (or to taste)
• 400g (16 oz) top quality dried ramen noodles
• 4 spring onions (scallions) green parts only, thinly sliced
• 85g (3 oz) wild mushrooms (optional)
• 85g (3 oz) bok choy (optional)
• 8 slices or chashu pork (optional)
• Soft boiled eggs (optional)

Instructions

1. Heat about 2 1/2 liters of homemade tonkotsu broth over a high heat and bring to a boil. Simmer it down to thicken some and then add soy sauce to taste. I recommend adding this in small amounts until you are happy with the flavour.
2. Cook the ramen noodles per the package instructions. This usually only takes about 5 to 7 minutes.
3. Divide the cooked ramen noodles between four heated bowls and top equally with the hot broth.
4. Add whatever topping you like and serve immediately.

Notes

You will find my recipe for the chashu pork in the post above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  The Curry Guy One Pot
• 
  The Curry Guy BBQ
• 
  The Curry Guy Bible!
• 
  The Curry Guy Thai Cookbook
• 
  The Curry Guy Light Cookbook
• 
  The Curry Guy Veggie Cookbook
• 
  The Curry Guy Easy Cookbook
• 
  The Curry Guy Cookbook

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 162Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 739mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 7g

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