I was really disappointed that the Japanese cookbook I bought didn't have a recipe for tonkotsu (pork) ramen... but we decided to make some anyway (guess it's technically Chinese). We slow cooked a big pork bone overnight with some onion in a bunch of water for the broth. We baked some excellent pork tenderloin for the meat (just salted a little). We had way too much, but I guess that means pork salad in the future!
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| Adam cuts up the meat |
We did Udon noodles but Ramen noodles would have been easy too. You can see the lotus root in this photo; we bought it frozen and just boiled it for five minutes. We also had some fish cake and green onion, along with medium-boiled egg for topping. I think the egg really made it! At the end we added some soy sauce. All the weird food was from the Asian market in Orem.
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| The weird-looking stuff is the lotus root. You put the broth over the toppings at the end. |
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| The completed Ramen (well I guess Udon). This is what these bowls were made for! |
4 comments:
It's 豚骨(とんこつ) in Japanese :). I was thinking pork in a stir fry or battered for sweet & sour pork. And yeah, super tasty.
Tonkotsu ramen is ramen made with ton(pork) kotsu(bones). Pork bones are boild for half a day to get white cream stock.
Writing "We made ramen with udon is the same as "We made beefsteak with pork"
It sounds like you know a lot about making pork broth. I did boil pork bones for a long time to get our broth; what in your opinion is the best way to do it?
And there is no such thing as "tonkatsu ramen"
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