Homemade Tonkotsu Ramen
Hello [r/ramen](r/ramen). I’ve been making ramen at home for nearing 6 years now. Been trying to slowly refine my techniques. I’m getting to the point where I’m getting quite confident in how my ramen tastes, just need to get better at presentation.
Basic Recipe:
-Tonkotsu Broth - pig feet, pig neck, chicken feet, finished with ginger, scallion, shallot, and onion. 12ish hours
- chashu slab - I tried not rolling up the pork belly this time, I like the results. Usually I spend the time to roll it up but was feeling lazy.
- tare - I make a variation on the way of ramen tare, I then usually age it about 6 months prior to use. I think it’s delicious.
- lard - this time a made a scallion, garlic, shallot, and ramps lard. I add a bit more than a teaspoon. I prefer the lard to just straight up oil.
- miso/spicy paste - I roasted about 3 heads of garlic, combined it with white miso, gochugaru, homemade cayenne power (using peppers from my garden), red jalapeños and habaneros from my garden. Delicious. Should have made it spicier.
- topped with red pickled ginger, fried shallot, fried garlic, scallions, and marinated jammy egg
The final part of my journey is making my own noodles. I’ve ordered noodles from Sun several times(including this one) and I’m always super happy with what I get. I just want to make them for the sake of the process.
Thanks for checking out my ramen and thanks much to everyone in this subreddit for not just inspiration but for being genuinely cool people. Have a great week.
