Tonkotsu Ramen
A milky, collagen-rich pork bone broth poured over springy noodles, with chashu, ajitama and a slick of black garlic oil.
Origin & history
Tonkotsu was born in Kurume, Fukuoka, in the mid-twentieth century, when cooks boiled pork bones hard for hours until the broth turned opaque. It is a regional style of ramen, itself an import from China that became thoroughly Japanese in the twentieth century. The bowl is defined by its broth texture and by the thin, low-hydration noodles of Kyushu.
Ingredients
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Broth
Tare
Chashu
To serve
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