Fukuoka Tonkotsu Ramen 🍜

Méthode

1. 1

   Blanch the pork bones in boiling water, then drain, scrub clean and refill with fresh water.

2. 2

   Bring to a roaring boil and keep it hammering for two to three hours, topping up water, until the broth turns milky and thick.

3. 3

   Meanwhile braise a rolled pork belly in soy, mirin, garlic and ginger until yielding, then slice.

4. 4

   Season the finished broth with salt and a splash of soy to make a tonkotsu-shio base.

5. 5

   Cook the thin noodles briefly and firm, then place in a bowl and cover with the hot broth.

6. 6

   Top with chashu, halved jammy egg, sliced scallion and rehydrated wood ear, and serve immediately.