Spicy Pork Tonkotsu Ramen

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    7hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1618
based on 1 ratings

One of the best things about ramen is that it is easily customizable, and each region of Japan has variations of the same recipe. This tonkotsu recipe uses Korean gochujang, a fermented chilli paste, to add lots of umami flavour and spice to a broth already bursting with rich porkiness. Ramen is flavoured with a ‘tare’, or seasoning, and there are three traditional tares: shoyu (soy sauce), shio (salt), and miso (fermented soybean paste). Here we are using a shoyu tare to add depth of flavour to the broth, along with aromatics such as ginger, garlic, and spring onion, which are traditional flavours across Asia.

recipe updated 3 Nov. 2024

Ingredients

  • Pork shoulder icon
    Pork shoulder
    1 kg
  • Spring onion icon
    Spring onion
    60 g
  • Ginger icon
    Ginger
    50 g
  • Garlic clove icon
    Garlic clove
    5
  • Pork neck bone icon
    Pork neck bone
    1 kg
  • Ramen noodles icon
    Ramen noodles
    as needed
  • Chashu pork icon
    Chashu pork
    as needed
  • Spring onion icon
    Spring onion
    as needed
  • Ramen egg icon
    Ramen egg
    as needed
  • Light soy sauce icon
    Light soy sauce
    4 tablespoons
  • Dark soy sauce icon
    Dark soy sauce
    2 tablespoons
  • Mirin icon
    Mirin
    60 ml
  • Rice wine vinegar icon
    Rice wine vinegar
    1 tablespoon
  • Brown sugar icon
    Brown sugar
    1 tablespoon
  • Sesame oil icon
    Sesame oil
    ½ tablespoon
  • Water icon
    Water
    2 tablespoons
  • Water icon
    Water
    2.5 kg
  • Salt icon
    Salt
    ½ tablespoon
  • Dried kombu seaweed icon
    Dried kombu seaweed
    1
  • Gochujang icon
    Gochujang
    4 tablespoons
  • Pickled shiitake icon
    Pickled shiitake
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Heatproof bowl
  • kCook icon Stockpot - 5 liter
  • kCook icon Large serving bowl

Step preview

  1. Attach the Stir Tool
  2. Add light soy sauce, dark soy sauce, mirin, rice wine vinegar, brown sugar, sesame oil and water to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted until combined - 2 min, 100°C, Stir 1
  5. Transfer content of Cooking Chef XL Bowl to heatproof bowl then set aside
  6. Clean Cooking Chef bowl
  7. Attach the Stir Tool
  8. Add pork shoulder, spring onion, ginger, garlic clove, water, salt and Pork neck bone to the Cooking Chef XL Bowl
  9. Cook with splashguard fitted until softened - 20 min, 160°C, Speed OFF
  10. Skim any scum from surface
  11. Cook with splashguard fitted until fragrant - 20 min, 115°C, Speed OFF
  12. Skim any scum from surface
  13. Cook with splashguard fitted - 20 min, 115°C, Speed OFF
  14. Skim any scum from surface
  15. Top up water to maximum level
  16. Cook with splashguard fitted until thickened - 2 hr, 115°C, Speed OFF
  17. Top up water to maximum level
  18. Stir carefully
  19. Cook with splashguard fitted until thickened - 2 hr, 115°C, Speed OFF
  20. Top up water to maximum level
  21. Stir carefully
  22. Cook with splashguard fitted - 2 hr, 115°C, Speed OFF
  23. Then add dried kombu seaweed to the Cooking Chef XL Bowl
  24. Leave to steep for 10 minutes
  25. Strain broth into stockpot
  26. Transfer content of heatproof bowl to stockpot
  27. Add gochujang to the stockpot
  28. Stir until combined
  29. Add ramen noodles to a clean large serving bowl
  30. Ladle broth into large serving bowl
  31. Top with Chashu pork, spring onion, pickled Shiitake and Ramen Egg
  32. Serve
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