EASY Real Tonkotsu Recipe & Video - Seonkyoung Longest (2024)

FAQs

How long does homemade tonkotsu broth last? ›

It's best to cover the pot for this or you'll be adding water every 30 minutes. After 12 hours, remove the stock from the heat and cool slightly. Remove the bones with a slotted spoon and strain the stock. The stock will keep in the refrigerator for 2-3 days or can be frozen at this point.

While there are many good, humble bowls of shio out there, many ramen chefs see this as the most difficult type of ramen to make, since they can't rely on incredibly flavorful miso and soy sauce to provide the dimension their broth might otherwise lack.

Braised in soy sauce, sake, and mirin, this tender pork belly is perfect for ramen.

Tonkotsu

Tonkotsu is a viscous, creamy, and complex ramen made from simmered pork bones. The bones break down and release collagen while cooking, meaning that tonkotsu can be so thick that it coats the back of a spoon. Tonkotsu shokunin often fortify their already rich broth with pork or chicken fat.

Some people have reported stomach aches from eating ramen after its expiration date, but most people say that the biggest impact is in the flavor of the noodles. While you may be able to eat packaged ramen several months after the expiration date without issue, we don't recommend it.

If the broth has a rancid odor, it's likely gone bad. If it smells fine, you can proceed with a small taste test. Any off flavors such as sourness or bitterness could indicate bacterial activity, signaling that the broth isn't safe to consume.

The biggest drawbacks of instant ramen are its high sodium content and lack of micronutrients. However, some brands on the market may also offer low-sodium varieties.

Instant ramen noodles are very high in sodium, with one package containing 1,760 mg of sodium, or 88% of the 2-gram recommendation suggested by the WHO. Consuming just one package of ramen noodles per day would make it very difficult to keep sodium intake close to the current dietary recommendations.

Shoyu ramen benefits from a clear broth that has less fat in the broth. That means it's thinner, lighter, and lower in calories. The seasoning sauce that goes in shoyu ramen is also low calorie because most of its flavor comes from soy sauce.

In truth, tonkatsu and tonkotsu are very different. The main similarity is that they both feature pork: Ton translates to pig or pork. But the dishes differ: Tonkatsu refers to crispy fried pork cutlets, while tonkotsu is a type of ramen made from bone broth.

Are thin or thick noodles better for tonkotsu? ›

Thin Noodles

Thin and curly noodles are perfect for thicker broths like Tonkotsu or Tsukemen, because of how the broth is held within each curl.

Kikurage is a kind of edible mushroom that's popular in traditional Japanese ramen, and in a variety of Japanese and Asian dishes. Also known as the “wood ear mushroom”, kikurage is a traditional topping that has retained its popularity in the global ramen scene.

The heating and simmering process also catalyzes a few other reactions, mainly the conversion of collagen—the protein that comprises most of the connective tissue—into gelatin, the familiar protein that thickens and adds richness to broth (and Jell-O).

It's an essential part of the Tonkotsu broth. Dashi stock is one of the differences that sets Japanese noodle soups apart from Chinese soups. Dashi is often made from katsuobushi which are dried bonito fish flakes. It is also made from kombu which is a kind of kelp.

If you're thinking of reheating some old broth, similarly take note that it should only be refrigerated for 2-3 days.

Ramen Broth can keep for a week or so in the fridge as long as it is brought to a boil every day and quickly cooled down, then place it in the fridge. You can also freeze the broth. It is more convenient to divide the broth into a serving size and freeze.

Chicken broth can be refrigerated for 3-4 days and frozen (for best quality) for 2-3 months.

So how long does it last in the fridge? Provided you have a good, thick layer of fat that has solidified on top of the liquid, then you can keep it in the fridge for a couple of weeks. If you don't have a good fat layer on top, 3-4 days. Best is to keep a couple of jars in the fridge and the rest in the freezer.