This is my tonkotsu ramen recipe with chashu can all be done in as litte as 6 hours.
The recipe is comprehensive and will show you that you don't need 12 - 24 hours to get a rich, creamy and delicious result.
The best thing is, that after the ramen is made, you can freeze it down into ice cubes or freeze the chashu in vacuum sealed packets, so it only takes 15-20 minutes to make the next time.
After a vacation in Japan, I fell in love with ramen and have been on a search for how to recreate my favourite ramen, Ichiran at home but with my own enhancements.
If you need help in perfecting the broth, just comment and I'll do my best to assist with you nailing it too.
Ingredients list for shopping..
2 kilos or 4 pounds of pork bones (I like trotters but neck, head or leg bones will work)
1 kilo or 2 pounds of pork back fat
24 cloves of garlic, some sliced, some crushed, to be used at different stages of the recipe
3 knobs of sliced ginger total but to be used at different sections of the recipe
Light soy
Mirin
Sake
Brown sugar
Vegetable oil
Chilli powder
Douban / Touban chilli paste aka red bean paste
Sesame oil
Dried shiitake mushrooms
Dried prawns / shrimp
Niboshi or dried anchovies
Kombu aka dried seaweed
Bonito flakes
Roasted sesame seeds
Oyster sauce
Fish sauce
Chashu marinade
1/2 a cup of light soy
1/2 a cup of mirin
1/2 a cup of brown sugar
1 knob of ginger sliced
Chilli blend
1 Tablespoon of grated ginger
2 Tablespoons of crushed garlic
100 mL of oil
25 mL of mirin
25 mL of sake
50 grams of chilli powder
1 Tablespoon of Douban chilli paste
1 Tablespoon of sesame oil
Garlic oil
500 grams of back fat
12 cloves of garlic
Dashi
450-500 mL of water
3 dried shiitake mushrooms
30 grams of dried prawns
30 grams of niboshi or dried anchovies
15 grams kombu aka dried seaweed
20 grams dried bonito flakes
Tare
150 mL of dashi from recipe above
35 grams of salt
80 mL of light soy
80 mL of mirin
40 mL of sake
30 grams of sliced garlic
30 grams or roasted sesame seeds
20 mL of oyster sauce
20 mL of fish sauce (optional)
Broth
Water to cover bones
1 knob of ginger
6 cloves of sliced garlic
Optional 6 cloves of garlic to add in the last hour of boiling the broth
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