Tonkotsu Ramen
(豚骨ラーメン)
Rich, Creamy Pork Bone Ramen You Can Make at Home
🍜 What is Tonkotsu Ramen?
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Tonkotsu ramen is a rich, creamy Japanese noodle soup made by boiling pork bones until the collagen, marrow, and fat emulsify into a luscious white broth. It originates from Fukuoka and is the star of Hakata-style ramen. What sets it apart is its deeply savory flavor, slightly sticky mouthfeel, and iconic toppings.
In this post, you'll find two versions:
An authentic, restaurant-style method that simmers for 12+ hours for maximum flavor.
A simplified home version using a pressure cooker and a few flavor-building shortcuts.
Traditional Tonkotsu Ramen (Authentic Method)
Ingredients
4 lbs pork bones (neck bones, trotters, femurs)
1 onion, halved
6 garlic cloves, smashed
1 thumb-sized piece of ginger
1 leek or bunch of green onions
2 tbsp pork fat or lard (optional)
10+ cups water (replenish as needed)
Method
Soak the bones: Place bones in cold water for 6–12 hours to remove excess blood and impurities.
Blanch the bones: Cover soaked bones with water, bring to a boil for 15–20 minutes. Drain and rinse thoroughly.
Char aromatics: In a dry skillet or over flame, lightly char onion, garlic, and ginger for deeper flavor.
Simmer the broth: In a clean stockpot, combine bones, aromatics, and leek. Cover with fresh water and bring to a boil. Reduce to a rolling simmer and cook uncovered for 12+ hours. Skim often and replenish water.
Emulsify (optional): After 12 hours, increase to a high boil for the last 30–60 minutes to emulsify the broth into a creamy texture.
Strain and season: Strain broth. Return to pot and season with your tare of choice (shio, shoyu, or miso). Add pork fat if desired.
This method yields a deep, milky broth with unmatched flavor. Worth every hour.
⏱️ Simplified Tonkotsu-Style Ramen (Home Version)
Ingredients
2 lbs pork neck bones or trotters
1 onion, halved
5 garlic cloves
1 thumb ginger
1 leek or green onions
8 cups water
2–3 tbsp tonkotsu soup base (concentrated flavor)
Optional: 1 tsp black garlic oil or sesame oil
Optional: kombu or dried shiitake mushrooms for added umami
Optional: small piece of pork fat or fatback for creaminess
Method
Soak & blanch bones: As with the authentic method, soak in cold water (6+ hours), then blanch for 15–20 minutes and rinse.
Pressure cook: Add bones, aromatics, kombu, and mushrooms to a pressure cooker. Cover with water and cook on high pressure for 90 minutes.
Emulsify the broth: After pressure cooking, strain the broth and return it to the pot. Boil vigorously for 30–60 minutes to achieve a creamy texture.
Flavor and enrich: Stir in tonkotsu soup base concentrate and optional pork fat or garlic oil. Adjust seasoning to taste.
Quick but satisfying. A weeknight version with depth.
🍜 Ramen Noodles (Essential)
Ramen without noodles isn’t ramen.
For best results:
Use fresh alkaline ramen noodles (preferably Hakata-style, thin and straight)
If unavailable: high-quality dried or frozen ramen (Sun Noodle, Myojo)
Cook noodles firm ("katame") and rinse briefly under hot water to remove starch before serving
Avoid spaghetti or standard noodles—they won’t hold up to the broth.
🍼 Toppings (Choose Your Own Adventure)
Soft-boiled eggs (ajitsuke tamago)
Chashu pork or leftover Donkatsu slices
Sliced green onions
Sesame seeds
Black garlic oil (mayu)
Corn, mushrooms, or narutomaki (optional garnishes)
Layer textures and flavors for a shop-style bowl at home.
🛋️ Recommended Tools & Ingredients
Fresh or frozen ramen noodles
🔗 Related Recipes
💬 Final Notes
Whether you simmer bones for 12 hours or build flavor with a pressure cooker and shortcuts, Tonkotsu Ramen can absolutely be made at home. Choose your method, top it your way, and savor every slurp.
Your ramen shop night just moved into your kitchen.
