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.

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.

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.

Tonkotsu ramen is a deliciously creamy pork bone broth traditionally served up with long thin noodles and topped with a variety of ingredients. In Japanese, the word ton translates to pork and kotsu to bone.

The main difference between Shoyu and Tonkotsu Ramen is the broth. 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.

The best way to store ramen broth is in the freezer. Allow the broth to cool down to room temperature (about one hour), then place it in an airtight container. Tupperware or jars work great in this case. Then, place it in the freezer and, when you're ready to enjoy it, thaw in the fridge for a few hours.

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.

Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth, which makes the broth opaque and creamy.

A typical bowl of tonkotsu ramen has about 900 calories per bowl, but some stretch far beyond 1,000 calories at certain restaurants. Most of the calories in this meal come from the noodles and the tremendous amount of fat in the meat. The broth alone takes in all the fat, making it a scrumptious choice.

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.

Why is my tonkotsu broth brown? ›

His method was charring the aromatics to infuse with the broth. However, this was one of the reasons why the broth was brown- the caramelization that happened from the charred vegetables tainted the color of the broth.

The finished liquid tonkotsu broth is quite milky white in color. That's because the marrow, collagen and all the goodness of the bones are dissolved and woven into the liquid broth over the many hours of boiling.

You can season your broth with any seasonings of your choice: tare sauce, salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all. We highly recommend tare sauce to start with (recipe in the ramen condiment blog) and of course serve with The Daley Trade fresh ramen noodles.

Add Japanese seasoning like furikake or togarashi for a boost of flavor. Try beefing up the flavor of instant ramen with a sprinkle of furikake, a common Japanese seasoning that contains seaweed, sesame seeds, and fish flakes.

Using a deep-fry thermometer like ChefAlarm^® to keep track of your oil temps, helping you to adjust your flame as needed, is key for a fry like this with a narrow temperature window. Cooking this too hot will char your delicate breadcrumbs, and cooking it too cold will give you soggy, oily katsu.

Kikarage: Black wood ear mushroom (aka jelly ear or black fungus) is often found in Chinese cooking, and makes a great soft, jelly-like textural addition to a bowl of ramen. Like many mushrooms, kikarage are also very nutritious! They're packed with fiber and B-12 vitamins and boast a mild earthy flavor.

Narutomaki, a type of cured fish cake, is a popular ramen topping with a distinctive pink swirl.

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.

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.

How long does homemade broth stay fresh? ›

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

Plan accordingly. I always make extra so I can freeze it and pull it for whenever I'm craving this amazing dish. This recipe is my version of Tonkotsu broth that I have changed with the addition of smoked ham hocks and pork bones. I keep in my freezer after anytime I BBQ so they are ready to go when I need them.

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.