Tonkotsu Ramen with Black Garlic Oil

A rich and creamy tonkotsu ramen with a deeply flavorful pork bone broth, tender chashu pork, aromatic black garlic oil, and a perfectly soft-boiled egg. Not a quick dish, but the results are worth it!

Prep Time

30 minutes

Total Time

12 hours 30 minutes

Calories

1250

Level

Hard

Yields

4 servings

Cost

£6.20

Season:

🌍 Year-round

Meal Type:

Soup

Cuisine:

Japanese

Main Ingredient:

Pork•Eggs

Cooking Style:

Quick & Easy

Mood:

Comfort Food

Ingredients

Servings

4lbsPork Neck Bones(Split if possible, ham hocks can be added for richness)

£6.00

4quartsWater

1mediumYellow Onion(Quartered)

£0.50

2inchGinger(Peeled and smashed)

£0.80

6clovesGarlic(Smashed)

£0.30

3stalksGreen Onion(Green parts only)

£0.75

1lbChashu Pork (Pork Belly)(Prepare separately (recipe below))

£9.00

12ozRamen Noodles(Fresh or dried)

£1.50

4largeSoft-Boiled Eggs(Prepare separately)

£1.20

2tbspSoy Sauce(For seasoning broth)

£0.15

1tspSalt(For seasoning broth (adjust to taste))

£0.01

4tbspBlack Garlic Oil (Mayu)(Recipe Below)

£1.50

2stalksScallions(Thinly sliced, for garnish)

£0.50

1tspSesame Seeds(Toasted, for garnish)

£0.10

4sheetsDried Seaweed (Nori)(Cut into strips, for garnish)

£1.00

0.5cupChashu Sauce (for Chashu Pork)(See chashu recipe)

£0.75

0.5cupVegetable Oil (for Black Garlic Oil)(Neutral oil like canola or vegetable)

£0.25

1headGarlic (for Black Garlic Oil)(Peeled cloves)

£0.50

Total Cost

£24.81

£6.20 per serving

The Method

1
**Tonkotsu Broth:** Rinse the pork bones thoroughly under cold water. Place the bones in a large stockpot and cover with water. Bring to a boil over high heat. Once boiling, immediately drain the water and rinse the bones again to remove impurities. This step is crucial for a clear broth.
2
Return the cleaned bones to the stockpot. Add 4 quarts of fresh water, the quartered onion, smashed ginger, smashed garlic, and green onion stalks.
3
Bring the pot to a boil, then reduce the heat to a very low simmer. Simmer uncovered for at least 8-12 hours, or even longer for a richer flavor. Skim off any scum or impurities that rise to the surface periodically.
4
After simmering, strain the broth through a fine-mesh sieve lined with cheesecloth (if desired) to remove all solids. Discard the solids.
5
Season the broth with soy sauce and salt to taste. Keep warm until ready to serve.
6
**Chashu Pork:** Prepare the Chashu pork (see separate recipe below). Slice the pork thinly just before serving.
7
**Soft-Boiled Eggs:** Prepare the soft-boiled eggs (see separate recipe below). Peel and halve or leave whole.
8
**Black Garlic Oil (Mayu):** While the broth is simmering, prepare the black garlic oil. In a small saucepan, heat the vegetable oil over medium heat. Add the peeled garlic cloves. Cook the garlic over medium-low heat, stirring frequently, until they are deeply browned and almost black. Be careful not to burn them.
9
Remove the saucepan from the heat and immediately strain the oil through a fine-mesh sieve into a heat-safe bowl. Discard the garlic (or save for another use). The oil will continue to darken slightly after straining.
10
**Assemble the Ramen:** Cook the ramen noodles according to package directions. Drain well.
11
Divide the cooked noodles among four bowls. Ladle the hot tonkotsu broth over the noodles.
12
Top each bowl with slices of chashu pork, half a soft-boiled egg (or a whole one), a tablespoon of black garlic oil, sliced scallions, toasted sesame seeds, and a strip of nori seaweed.
13
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (750g)

1250 kcal / 5230 kJ

Carbs

60g

23% of RDA

Fat

85g

121% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

2500 mg

109% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a richer broth, add a piece of kombu (dried kelp) to the pot during simmering. Remove it after a few hours to prevent the broth from becoming too bitter.

If you don't have time to simmer the broth for 8-12 hours, you can use a pressure cooker to reduce the cooking time. Follow the manufacturer's instructions for your pressure cooker.

The black garlic oil can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.

Adjust the amount of black garlic oil to your liking. It adds a strong and smoky flavor, so start with a little and add more as needed.

Other toppings you can add include bamboo shoots (menma), wood ear mushrooms (kikurage), and bean sprouts.

Cooking Equipment

Large Stockpot

Medium Saucepan

Small Saucepan

Slotted Spoon

Skimmer

Bowls

Chopsticks (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer broth, add a piece of kombu (dried kelp) to the pot during simmering. Remove it after a few hours to prevent the broth from becoming too bitter.

If you don't have time to simmer the broth for 8-12 hours, you can use a pressure cooker to reduce the cooking time. Follow the manufacturer's instructions for your pressure cooker.

The black garlic oil can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.

Adjust the amount of black garlic oil to your liking. It adds a strong and smoky flavor, so start with a little and add more as needed.

Other toppings you can add include bamboo shoots (menma), wood ear mushrooms (kikurage), and bean sprouts.

Tonkotsu Ramen with Black Garlic Oil

Ingredients

The Method