Tonkotsu ramen with braised pork from Ramen by Heather Whinney

Name: Tonkotsu ramen with braised pork from Ramen by Heather Whinney
Ingredients: handful of purple shiso leaves (optional); 2–3 spring onions/scallions, roughly chopped; 15 ml/1 tbsp sake (optional); 600 g/1 lb 6 oz piece of tightly rolled belly pork (you can ask your butcher to do this); 15 ml/1 tbsp rice vinegar; 15 ml/1 tbsp mirin; 4–6 marinated soft-boiled eggs, halved; pinch of Japanese chilli (nanami togarashi) or dried chilli flakes; pinch of black sesame seeds; 200 g/7 oz shiitake mushrooms, large ones halved; 1 3/4 litres/3 pints/7½ cups pork stock; 30 ml/2 tbsp dark soy sauce; 400 g/14 oz fresh ramen noodles; 15 ml/1 tbsp demerara/raw sugar; 2–3 spring onions/scallions, green parts only, finely chopped; 200 ml/7 fl oz/scant 1 cup dark soy sauce; 500 ml/17 fl oz/generous 2 cups water; 5 cm/2 in piece of fresh root ginger, peeled and roughly chopped; 100 ml/3½ fl oz/scant ½ cup mirin

app.ckbk.com

This speciality ramen dish from the Kyushu island of the Fukuoka Prefecture in Japan is made using pork bone broth – ‘tonkotsu’ means ‘pork bones’ – and is topped with braised pork belly....

View full recipe on app.ckbk.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.

Share this recipe:

Ingredients

handful of purple shiso leaves (optional)
2–3 spring onions/scallions, roughly chopped
15 ml/1 tbsp sake (optional)
600 g/1 lb 6 oz piece of tightly rolled belly pork (you can ask your butcher to do this)
15 ml/1 tbsp rice vinegar
15 ml/1 tbsp mirin
4–6 marinated soft-boiled eggs, halved
pinch of Japanese chilli (nanami togarashi) or dried chilli flakes
pinch of black sesame seeds
200 g/7 oz shiitake mushrooms, large ones halved
1 3/4 litres/3 pints/7½ cups pork stock
30 ml/2 tbsp dark soy sauce
400 g/14 oz fresh ramen noodles
15 ml/1 tbsp demerara/raw sugar
2–3 spring onions/scallions, green parts only, finely chopped
200 ml/7 fl oz/scant 1 cup dark soy sauce
500 ml/17 fl oz/generous 2 cups water
5 cm/2 in piece of fresh root ginger, peeled and roughly chopped
100 ml/3½ fl oz/scant ½ cup mirin