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Japanese Noodles Tonkotsu Ramen Concentration Pork Bone Soup, 1-Pounds - PACK OF 20?
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This is not traditional but its the way i do it. This should make 2 big bowls. And apologies I'm writing this on mobile.
Ingredients
1/3 ground pork
Green onions
knob of ginger
Few cloves of garlic
1 teaspoon light and dark miso paste (each)
1/3 teaspoon sesame seeds oil
2/3 teaspoon fish souse
1/3 teaspoon lee Kum Kee Chili Bean Sauce
2 pints of good chicken stock (preferred homemade)
2oz of pork fat (chopped for faster cooking)
I take 1/3 lbs of ground pork, add it to a medium pot with chilly oil or regular if you don't like the heat. Add white part of green union (thinly sliced) Stir constantly, just before the pork is done add your garlic, cook for 1-2 minutes or until fragrant. Add your miso paste, Sesame seeds oil, Chili Bean Sauce and fish souse, cook for 1-2 minutes and add your chicken stock. Here is where I cheat. I use this https://www.amazon.com/dp/B082FLZLQ8?ref=ppx_pop_mob_ap_share (this is pretty good by its self) While everything is coming to a boil have another pot of boiling water, add your pork fat, boil until cooked(3-4 minutes) Take 3 cups of your broth, cooked pork fat and ginger, add it to a blender and blend for 2-3 minutes or its incorporated. Now pour your fatty mixture through a siv back into your stock. Add dashi, soy sauce or even water if its to strong. Add your noodles and toppings and your done.
There's a lot going on here but the key is to find the balance between all the flavors. You don't want any 1 flavors to stand out.The ingredients amounts is a rough estimate, so play with it.
Making ramen is a fun and rewarding weekend project.
Get this specific brand of tokotsu broth from Amazon (might take a while to arrive because it ships from Japan). It's concentrated broth so you dilute it with water, the exact ratio depends on how strong you want it to be. 1 cup of water per packet is a good place to start.
Start by making chashu and marinated eggs on Saturday. For chashu you'll need to get pork belly, which I know Metro downtown sells (not sure who else sells it but you could ask around). If you have a slow cooker then that's perfect for the chashu. Both the chashu and eggs need to marinate for 24 hours which is why you're starting them on Saturday.
Then on Sunday night, assemble your ramen. I prefer straight ramen noodles (should be easy to find in Asian grocery stores, or even the Asian section of the supermarket, and if not then Amazon). Just boil your noods according to the instructions and mix the broth packets with boiling water, put the noods and broth in a bowl, and top with your chashu, eggs, and whatever other toppings you want (green onions, mushrooms, nori, corn, etc.)
This is what I do and it's not as good as Japan but, IMHO, on-par with what you'd get at a ramen place in Toronto.
This is some really good stuff too, just need to match it with a noodle you like https://www.amazon.com/Japanese-Tonkotsu-Ramen-Concentration-1-Pounds/dp/B082FLZLQ8?pd_rd_w=jZuwR&content-id=amzn1.sym.82699680-24ff-4624-ba55-0b66638fda7b&pf_rd_p=82699680-24ff-4624-ba55-0b66638fda7b&pf_rd_r=VHDHHKRV1RZSTXC127AK&p...
Japanese Noodles Tonkotsu Ramen Concentration Pork Bone Soup, 1-Pounds - PACK OF 20 https://www.amazon.ca/dp/B082FLZLQ8/ref=cm_sw_r_apan_glt_i_N5MZVQFQZFWG6KXYPX83
Literally tastes like the restaurant id rate it 9/10 Tried santouka and various from Vancouver BC.
I just tried this Tonkotsu concentrate I stumbled across on Amazon and I thought it was quite good - definitely had some amount of fatty thickness. I used the noodles and black garlic from a Nissin Tonkotsu pack. It's a bit pricey, but it's all relative, right? I bought a ten pack (and have Prime so no shipping cost), but saw that they have 20s and 30s and 40s and 50s as well, and the price goes down accordingly to as low as $1.10ish a packet.
https://www.amazon.com/Japanese-Tonkotsu-Ramen-Concentration-1-Pounds/dp/B082FLZLQ8/
Definitely worth a try to see if you like it as it's quite different from powder packets - it's "gloopy".
I just use the broth concentrate below... and then added some fried pork belly, sliced jalapeno, some Snap peas, some beechwood mushrooms, and some soft boiled egg. Recipe for the egg https://www.justonecookbook.com/ramen-egg/
I love instant ramen, mostly cause I never had real ramen. The best stuff I've had so far are these Japanese ones on Amazon that are separate from the noodles so u can buy quality noodles. Japanese tonkotsu ramen packets.
For my fellow French ramen lovers, found it for us too
> I don’t have 20 hrs to devote to a bone broth
I can personally vouch for this, makes tonkotsu broth on-par with what you'd get at a restaurant in Toronto.
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