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Mirin

Worstershire sauce

Basic Recipes

Tonkotsu Ramen

Ingredients: (for 4 servings)

1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire sauce, ginger), 200 g bean sprouts, 1 green onion.

Tonkotsu soup

1. Cut tonkotsu into large pieces.
2. In a deep large pot, bring water to a boil. Add tonkotsu. To prevent meat from overpowering the flavor, make sure water is boiling before putting in meat.
3. Add whole: peeled onion and garlic cloves.
4. Remove Aku (foam) regularly, boil for 3 hours.
5. Filter through kitchen croth (or paper towel) placed on strainer.

Yakibuta (Nibuta)

1. Cut pork rib or any meat with fat into 4-5 cm pieces.
2. Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often.
3. When meat is tender, turn off heat and remove meat.
4. In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worstershire sauce.
   Add meat to this.
5. Turn meat over. Boil for 20 minutes. Allow flavor to seep in.
6. Cut meat into 7-8 mm thickness. Save remainer liquid for soup stock.

Toppings:

1. Wash bean sprouts and boil for1 minute. Do not over-cook. Drain.
2. Slice green onions thinly.

How to make:

1. Loosen Ramen noodles before adding to a large pot of boiling water. Cook 1-2 minutes to desired firmness.
2. In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock.
3. Drain noodles. Place in bowls immediately.
4. Fill bowls 70-80% full with tonkotsu soup.
5. Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta
6. Add pepper to taste.

Hint: While cooking the meat make sure to add soup stock. Don't let all the soup boil away.

Soup stock (chicken)

Other Recipes:

Shoyu Ramen