10-Hour Tonkotsu Ramen Broth

AuthorKathleen GloverCategory, DifficultyIntermediate

You can make restaurant quality ramen at home with just a effort and a lot of time. If you love ramen this is a must-have recipe in your repertoire!

Yields1 Serving

Ingredients
 4 lbs pork bones
 1 onion, chopped
 20 garlic cloves
 2 cups sliced mushrooms
 oil
 water

Directions
1

Add your pork bones to a large stock pot and cover with water. Bring to a boil and boil for 5 minutes.

2

In a large skillet, heat several tablespoons of oil. Add onions and garlic and cook until slightly charred.

3

Remove the pot from heat and remove the bones. To make sure that the broth does not become dark, you will need to remove the bone marrow. This can be done really easily with a chopstick and some diligence.

4

Return the bones to the broth along with the charred onions and garlic. Add in the mushrooms as well.

5

Cover and cook at a low boil for 10 hours, removing excess fat and topping up water as necessary.

6

Strain broth and set aside to use in ramen.

Ingredients

Ingredients
 4 lbs pork bones
 1 onion, chopped
 20 garlic cloves
 2 cups sliced mushrooms
 oil
 water

Directions

Directions
1

Add your pork bones to a large stock pot and cover with water. Bring to a boil and boil for 5 minutes.

2

In a large skillet, heat several tablespoons of oil. Add onions and garlic and cook until slightly charred.

3

Remove the pot from heat and remove the bones. To make sure that the broth does not become dark, you will need to remove the bone marrow. This can be done really easily with a chopstick and some diligence.

4

Return the bones to the broth along with the charred onions and garlic. Add in the mushrooms as well.

5

Cover and cook at a low boil for 10 hours, removing excess fat and topping up water as necessary.

6

Strain broth and set aside to use in ramen.

10-Hour Tonkotsu Ramen Broth

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