Hakata Tonkotsu Ramen
“A steaming bowl of velvety broth, infused with the essence of pork bones, envelopes silky ramen noodles, creating a luscious umami symphony.”
Ramen Noodle
Pork Bones
Pork Belly
Garlic
Ginger
scallionsWhere it comes from
Originating from Hakata, Fukuoka, this dish is renowned for its rich, milky tonkotsu broth, a product of long boiling pork bones, representing the heart of Fukuoka's culinary identity.
On the Palate
How it's made
5 steps · Show ↓33 min active · 110 min waiting
How it's made
5 steps · Show ↓- 110 min
In a large pot, submerge pork bones in water and bring to a vigorous boil. Skim off any foam that rises, ensuring a clear, rich broth.
- 210 min
Lower the heat and add garlic, ginger, and scallions. Simmer gently, allowing the aromatics to infuse the broth with deep flavor for 2 hours.
- 33 min
In a separate pot, bring water to a boil and cook the ramen noodles until tender yet firm, about 3 minutes. Drain and set aside.
- 45 min
Slice the pork belly thinly and sear in a hot pan until crisp and golden. Remove and drain on paper towels.
- 55 min
Assemble the ramen by placing noodles in bowls, ladling the hot broth over them. Top with seared pork, wood ear mushrooms, bamboo shoots, a sprinkle of sesame seeds, and nori. Garnish with pickled ginger and green onions before serving.
