Tonkotsu Ramen with Pork Chashu and Marinated Egg

🧂 Ingredients

• ✓
  Huesos de cerdo (fémur y espalda)

  2 kg
• ✓
  Panceta de cerdo

  800 g
• ✓
  Fideos ramen frescos

  400 g
• ✓
  Huevos grandes

  4 unidades
• ✓
  Salsa de soja japonesa

  200 ml
• ✓
  Mirin

  100 ml
• ✓
  Sake

  100 ml
• ✓
  Miso rojo

  3 cucharadas
• ✓
  Jengibre fresco

  50 g
• ✓
  Ajo

  6 dientes
• ✓
  Cebolla

  1 grande
• ✓
  Nori

  4 láminas
• ✓
  Cebolleta fresca

  4 tallos
• ✓
  Aceite de sésamo tostado

  2 cucharadas
• ✓
  Azúcar

  3 cucharadas

📋 Instructions

1. 1

   Blanch pork bones 10 minutes. Discard water and clean bones.

2. 2

   Cover bones with fresh water, add roasted onion, ginger and garlic. Boil vigorously 10-12 hours uncovered.

3. 3

   For chashu: roll and tie pork belly. Sear and cover with soy sauce, mirin, sake, sugar and water. Braise 2 hours.

4. 4

   For eggs: cook at exactly 63C for 45 minutes. Cool and peel. Marinate in soy, mirin and water for 12 hours.

5. 5

   Mix tare: soy sauce, mirin, sake and red miso.

6. 6

   Cook ramen noodles 90 seconds. Drain into bowls.

7. 7

   Add 2 tbsp tare per bowl, pour hot strained broth.

8. 8

   Top with sliced chashu, halved egg, nori, spring onion and sesame oil.