World Flavors Cookbook

Tonkotsu Ramen (Hakata-Style Pork Bone)

The crown jewel of Fukuoka — an intensely rich, creamy white pork-bone broth achieved through 12+ hours of vigorous boiling, served with thin, straight noodles, chashu pork, and pickled ginger.

Cuisine: Japan

Ingredients

• 2kg pork leg bones, split
• 500g pork trotters
• 1 onion, halved
• 1 head garlic
• 30g ginger, sliced
• Tare: 100ml soy sauce, 2 tbsp mirin
• Thin, straight Hakata-style noodles
• Toppings: chashu pork belly, soft-boiled egg (ajitama), pickled red ginger (beni shoga), sesame seeds, scallions

Instructions

1. Blanch bones in boiling water 10 minutes. Drain and rinse thoroughly to remove scum.
2. Return bones to a large pot with fresh water. Add onion, garlic, and ginger.
3. Bring to a vigorous, rolling boil and maintain for 10–12 hours, adding water as needed. The aggressive boiling emulsifies the fat into the broth, creating the signature creamy white color.
4. Strain broth and season with tare (soy-mirin mixture).
5. Cook thin noodles al dente (30–60 seconds). Drain.
6. Ladle broth over noodles. Top with sliced chashu, ajitama, beni shoga, sesame, and scallions.