How to Make Authentic Tonkotsu Ramen Base at Home

Tonkotsu ramen is one of the most iconic and beloved ramen styles, known for its rich, creamy pork bone broth. This recipe follows a traditional method taught at the Miyajima Ramen School in Osaka, Japan and utilizes a double-soup method for enhanced flavor complexity.

If you want to recreate restaurant-quality Tonkotsu ramen at home, follow this step-by-step guide!

What is Tonkotsu Ramen?

Tonkotsu ramen, meaning "pork bone ramen," originates from the Kyushu region of Japan and is famous for its thick, milky-white broth. The broth is made by boiling pork bones for an extended period to extract marrow, collagen, and fat, resulting in a deep umami flavor.

This version follows a double-soup method, combining two separate broths to maximize richness and depth of flavor.

Ingredients

Seabura (Boiled Pork Back Fat)

• 1½ lbs (700 g) pork back fat, cut into strips
• Water (to cover)

Tonkotsu Soup

• ½ lb (225 g) chicken feet, cleaned, extra skin removed and nails trimmed
• 8–10 lbs (3.6–4.5 kg) pork knuckles or trotters, pounded with a mallet to release marrow
• 1 lb (455 g) potatoes, unpeeled and chopped into large chunks
• 5 qts (4.7 L) water

Shiodare (Salt Flavor Component)

• 1 large rectangular piece kombu (about 10 inches/25 cm long), cut into squares
• 1 large or 2 small dried shiitake mushrooms, crumbled
• 1 qt (946 ml) water
• 2 tbsp bonito flakes
• 1½ cups (300 g) baby clams
• ½ cup (140 g) table salt

Shoyudare (Soy Sauce Flavor Component)

• Equal parts Shiodare and Chashu braising liquid (do not mix until ready to serve)

Other Components

• Chashu (Braised Pork Belly) – see preparation below
• Kakuni (Braised Pork Belly Cubes) – see preparation below
• Ramen noodles
• Soft-boiled eggs
• Green onions

Step-by-Step Instructions

Step 1: Prepare the Seabura

1. Place the pork back fat in a large pot.
2. Cover with water and bring to a boil.
3. Simmer uncovered for 4 hours.

Step 2: Make the Tonkotsu Soup

1. In a separate pot, bring water to a boil and blanch the chicken feet.
2. Drain and transfer them to a pressure cooker along with the pork knuckles and potatoes.
3. Add up to 5 quarts (4.7 L) of water, ensuring the total volume of water and ingredients does not exceed half of the pressure cooker’s capacity.
4. Leave the pressure regulator weight off the vent pipe.
5. Turn the heat to high until steam flows from the vent pipe (this takes about 20 minutes).
6. Let steam vent for 10 more minutes, then place the weight on the cooker.
7. Once the regulator starts jiggling, reduce heat slightly so it only moves 1-4 times per minute.
8. Cook for 1 hour.

Step 3: Make the Shiodare

1. In a medium pot, combine kombu, shiitake mushrooms, and 4 cups (950 ml) of water.
2. Bring to a boil, then simmer for 5 minutes.
3. Remove and discard the kombu and shiitake.
4. Return the broth to the stove, add bonito flakes, and boil for 5 minutes.
5. Strain out the bonito flakes.
6. Add the baby clams and simmer for 5 more minutes.
7. Strain again and measure 1 quart (4 cups / 1 L) of the broth.
8. Whisk in ½ cup (140 g) salt.

Step 4: Finish the Tonkotsu Soup

1. After 1 hour, turn off the pressure cooker and let the gauge return to zero.
2. Open the lid and press down on the pork bones to release more fat, making the soup thicker and creamier.
3. Simmer on medium-low for 1 more hour, uncovered, stirring occasionally.

How to Prepare Chashu (Braised Pork)

Chashu is one of the most popular ramen toppings. Unlike Chinese char siu, which is roasted or barbecued, Japanese chashu is braised, making it much more tender and flavorful.

Ingredients

• 2-lb (900 g) slab of pork shoulder, rolled into a round shape and tightly trussed with cooking string
• 10 cups (2.8 L) water
• 1 qt (946 ml) dark soy sauce
• 2½ cups (500 g) sugar
• ¾ cup (175 ml) mirin (sweet rice wine)
• 1 green onion, chopped
• 1 tbsp grated ginger

Instructions

1. Combine pork, water, soy sauce, sugar, mirin, onion, and ginger in a large pot over high heat.
2. Bring to a boil, reduce heat to a simmer, and cook for 4 hours, skimming any scum that rises.
3. Remove the pork and check tenderness with a skewer. If it slides through easily, it’s done.
4. Let the pork rest at least 2 hours or overnight in the braising liquid in the refrigerator.
5. Before serving, slice into ¼-inch (6mm) rounds and sear in a pan for 1-2 minutes to crisp the edges.

How to Prepare Kakuni (Braised Pork Belly Cubes)

Kakuni, meaning "square simmered," is another delicious pork topping that melts in your mouth.

Ingredients

• 1 lb (455 g) boneless pork belly, cut into large squares
• 10 cups (2.8 L) water
• 1 qt (946 ml) dark soy sauce
• 2½ cups (500 g) sugar
• ¾ cup (175 ml) mirin
• 1 garlic clove
• 1 green onion, chopped
• 1 tbsp grated ginger

Instructions

1. Combine pork belly, water, soy sauce, sugar, mirin, garlic, onion, and ginger in a large pot over high heat.
2. Bring to a boil, reduce heat, and simmer for 4 hours, skimming off any scum.
3. Remove the pork and test for tenderness.
4. Let it rest for 2 hours or overnight in the braising liquid.
5. Before serving, cut into small cubes and sear them in a pan for 1-2 minutes.

How to Assemble Your Tonkotsu Ramen Bowl

1. Prepare the Chashu or Kakuni:

   • Slice the Chashu into ¼-inch rounds or cut Kakuni into small cubes.
   • Sauté in a pan for 1-2 minutes to render fat and crisp the edges.

2. Assemble the Ramen Bowl:

   • Add 1 cup (235 ml) of hot Tonkotsu soup to each serving bowl.
   • Stir in 1 tbsp of Shoyudare.
   • Add 1 tbsp Seabura (pork fat bits) per bowl.
   • Place cooked ramen noodles in the bowl.
   • Top with Chashu or Kakuni, soft-boiled eggs, and green onions.

3. Serve Immediately and Enjoy!

Final Thoughts

This authentic Tonkotsu ramen recipe takes time, but the result is an ultra-rich, creamy, and flavorful bowl of ramen. By mastering Tonkotsu broth, Chashu, and Kakuni, you can create restaurant-quality ramen at home.

Would you like more ramen recipes? Let us know in the comments below!