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Cutting Pork Bones to Improve Tonkotsu Ramen Flavor and Reduce Soup Cooking Time

The most challenging part of making Tonkotsu Ramen is probably the initial boiling and cleaning of the pork bones, as well as the need to keep the fire going for an extended period. The ramen I make simmers for over 12 hours, which could potentially rack up a hefty fuel bill. While Hakata Ramen is g…

2024/03/10 08:56

Kumamoto Ramen is characterized by its rich soup, which is made by simmering pork bones for a long time.

Kumamoto Ramen is known for its rich soup made by simmering pork bones for an extended period. It is heavily influenced by Kurume Ramen, but there are differences such as the addition of chicken bone soup, the use of burnt garlic oil called "Kuro Ma-yu" floated on top, and slightly thicker noodles. …

2023/08/14 14:29

When it comes to pioneering instant Tonkotsu Ramen, Umakacchan stands out.

When people think of instant Tonkotsu Ramen, many mention House Foods' Umakacchan. Even though some say its taste isn't authentic Tonkotsu Ramen, there are those who end up eating only Umakacchan. House Foods entered the instant ramen market in 1973 with Shamen soy sauce flavor. While they sold this…

2023/08/11 12:48

I got my hands on the "Inosuke Fresh Ramen" from Inosuke Seimen Co., Ltd., a noodle-making company in Kanzaki famous for Kanzaki Somen! I tried it to see if it goes well with Hakata-style Tonkotsu Ramen.

I've been looking for noodles that go well with Hakata-style Tonkotsu Ramen. This time, I found this fresh noodle at a large home center. It's the "Inosuke Fresh Ramen" from Inosuke Seimen Co., Ltd. Inosuke Seimen Co., Ltd. is a noodle-making company in Kanzaki City, Saga Prefecture, famous for Kanz…

2023/08/11 12:47

The transparent tonkotsu ramen became more delicious after taking the broth for an additional 2 hours.

Tonkotsu ramen made over low heat to avoid cloudiness. Last time, the heat was perhaps too low, and the taste of the broth was too weak. A little stronger heat and another 2 hours, spending about 10 hours in total. Here's the ramen that was made. The taste of the broth has become much stronger than …

2023/08/07 16:17

How to Make Hakata-Style Tonkotsu Ramen, part 4 My homemade pork bone soy sauce ramen is finally complete.

The soup is ready after simmering for a total of about 12 hours. In the bowl, I add char siu sauce, salt, seasoning oil, table salt, etc., and then add the soup. I put in the boiled noodles, and top it with char siu, green onions, boiled eggs, etc. to complete the ramen. Thanks to the long simmering…

2023/08/03 17:42

How to Make Kagoshima-Style Tonkotsu Ramen, part 2 Now, I'm going to make chashu.

The chashu I'm making is extremely simple. First, sear the surface of the pork well, then simmer it in soy sauce that's been diluted two or three times. This should take about an hour and a half to two hours. Use aluminum foil to create a drop-lid. You can also add the green part of the onions or gi…

2023/08/01 08:06

How to Make Kagoshima-Style Tonkotsu Ramen, part 1

It's been a while since I made pork bone ramen. I got 5kg of pork femur, also known as "genkotsu" in pork bones. I wash it well with water using a new scrub brush. I put water in a large pot, blanch it for about an hour, and then wash it again.It gradually becomes cloudy. To be continued. にほんブログ 業務用…

2023/07/31 11:11

Let's make Hakata-style Tonkotsu Ramen at home, part 3

After simmering the pork bones for about 10 hours, the soup is ready. Add 1.5 to 2 tablespoons of the sauce we made last time to a ramen bowl, and dilute it with 300cc of soup to make ramen soup. Put the noodles, which have been boiled to be firm, into this soup. I think thin Hakata-style noodles ar…

2023/07/24 22:40