Ramen tonkotsu: 59 Photos & Videos

Rich and Creamy Tonkotsu Ramen Broth Recipe

FAQ

pork bones. The broth for tonkotsu ramen is based on pork bones, and tonkotsu (豚骨/とんこつ) in Japanese means pork bones.);})();(function(){window.jsl.dh(v4W8Zp7NHYr65OUPiZTrmAo__44,
Shoyu Ramen has a clear and light broth that is flavored with soy sauce, while Tonkotsu Ramen has a cloudy and thick broth that is made from pork bones. The broth affects not only the taste, but also the texture and appearance of the ramen. Another difference is the noodles.
Most of the fat from the stock gets skimmed out, and the fat added at the last minute is what gives the soup it's rich “sticky” quality. By whisking small bits of minced fatback in at the end, you create an emulsion of soup and fat, so it makes the soup nice and creamy without being greasy.
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.
It's nutritious and delicious. Healthy doesn't have to mean boring. With Tonkotsu ramen, the nutrition lies in its flavourful broth. By steeping the pork bones for hours, as mentioned before, all the healthy goodness within the bones flows out and marinates the soup.