1.25kg pork backbones
1.25kg pork knuckle bones
5L water (reduced to 2L stock)
Tonkotsu Ramen Soup
300ml Tonkotsu stock
25g soy sauce
1 clove garlic, minced
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1. In a large pot, add the water, washed bones and kombu. Measure the distance from the top of the pot to the top of the water, make a note of this ‘original water level’.
2. Cook over high heat to bring to a boil and keep boiling. Stir the stock with a long wooden spatula and scrape the bottom to prevent it from burning and to bring the scams coming to the surface. Skim the scams until they stop appearing.
3. Keep boiling the stock for 4 hours, maintain the original water level by periodically topping up the water so it remains the same. Stir the bottom of the pot to prevent it from burning.
4. When the stock becomes milky and thicker after 4 hours, start reducing. Do not add more water. This is a process of thickening the stock by reduction. Keep boiling the stock until the volume is reduced to about half. During this phase, stir frequently by scraping the bottom of the pot with the spatula as it can be burnt easily.
5. Turn off the heat, pour the stock over a strainer to another clean pot. Keep the stock in the fridge if stored overnight.
1. Heat 300g Tonkotsu stock over low-medium heat. Take care not to boil.
2. In a ramen bowl, add the soy sauce, Honteri, salt and garlic and mix well.
1. Pour the hot soup into the ramen bowl of condiments and mix well. Add freshly cooked ramen noodles to the soup, followed by 2 tablespoons of the aroma oil. Add 1-3 slices of pork char shu and then a ramen egg on top. Sprinkle with finely chopped spring onions and scatter chili oil to your liking to serve.
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