Tonkotsu Ramen (Simplified)

Creamy, milky-white pork bone broth — the king of ramen.

Ingredients

• 4 lbs pork neck bones and trotters
• 1 lb pork fatback
• 1 onion, halved
• 1 head garlic
• 2" ginger
• Tare: 1/4 cup soy sauce, 2 tbsp mirin
• Toppings: chashu pork belly, marinated eggs, nori, scallions, corn, sesame seeds
• Ramen noodles

Method

1. Blanch bones in boiling water 10 min. Drain, rinse (removes impurities for a cleaner broth).

2. Cover bones with fresh water. Add onion, garlic, ginger. Bring to a ROLLING BOIL.

3. Boil vigorously (not simmer!) for 3-4 hours. The violent boiling emulsifies the fat and collagen into the broth, creating the signature milky-white color. Add water as needed to keep bones covered.

4. Strain. The broth should be thick, creamy, and opaque.

5. Assemble: tare in bowl, ladle broth, add noodles and toppings.

What You're Practicing

• Tonkotsu breaks the stock-making rule: you BOIL it, not simmer. The violent boiling emulsifies fat and collagen into a creamy suspension.
• This is the opposite of clear chicken stock — intentionally cloudy and rich.
• The blanching step is essential — it removes blood and impurities that would make the broth murky instead of creamy-white.