Tonkotsu Broth, Chashu and Ajitsuke Tamago ready? Aite, you’re all set to Ramen on!

Yields4 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

HERE’S WTF YOU NEED:
The Base
 Tonkotsu broth
Noodles (Alkaline Noods)
 400 g ramen noodles (you’ll get them in any Asian supermarket, look for the alkalinized ones, they should have sodium carbonate or potassium carbonate in the ingredient list; if you don’t find them just don’t bother making ramen; and no, we can’t be arsed to make noods from scratch, fuck that) (last resort: get egg noodles) (absolute last resort hack: cook spaghetti with a tbsp of baking soda, some people say it works, I’m not a fan)
The Toppings (Protein)
 Chashu, sliced (Braised Pork Belly)
 4 Ajitsuke Tamago (Flavored Ramen Egg)
The Toppings (Garnish)
 ½ cup cloves garlic, sliced and fried until crispy
 100 g pork fat
 1 cup spring onions, green part only, thinly diced (we love a lot of onion to cut the richness of the broth, you can reduce the quantity if you want)
 1 sheet nori (seaweed, cut in quarters)
 4 tbsp chilli oil (optional)
 4 tsp shishimi togarashi
The Fragrance (Aromatic Oil)
 150 g pork fat, chopped
 1 cup spring onions, chopped
 4 cloves garlic, halved
The Seasoning (Tare)
 2 tbsp white miso paste
 salt to taste

HERE’S WTF YOU DO:
The Toppings (Garnish), Fried Garlic
1

Render the pork fat in a small saucepan for 15 to 20 minutes until it melts, put your garlic in and fry until crispy and browned. Immediately take out and reserve oil.

The Fragrance (Aromatic Oil), Garlic-Infused Pork Oil
2

Put your pork fat in a saucepan and let this heat up and render for around 20 to 30 minutes on medium heat, until it melts. That’s when you pour in the leftover garlic-infused pork fat oil. Then add in the green onion and garlic and bring to a bubble (pr splutter) for 2 to 3 minutes. Take off heat, strain and let it cool.

Bowl up, Bowl yourself over
3

Get your 4 bowls ready- Ramen bowls please or just big enough bowls to hold all this goodness. Prepare your work station. Get your uncooked noods out, your broth outta the fridge and marvel at it in all its glory. Get your aromatic oil lined up, get your chashu ready (we will be grilling or blowtorching these mofos), get your eggs out (they have to come to room temperature, we won’t be warming them up). Get your toppings ready- the spring onions, nori, chilli oil and togarashi. Get your miso paste ready and the salt.

4

The broth is quantity enough for 4 bowls, so put the pot on the fire and let it melt. This should take around 10 minutes.

5

Meanwhile, get a pot of water heating (this is for your noodles, but no, don’t cook them yet.) Halve your ramen eggs and cry a little at how perfect they are.

6

Now whilst your broth is melting and your noodle water is heating, we’ll heat the chashu. Save the marinating liquid from the chashu and eggs, we will use half to heat the chashu and half the qty to plate out bowls of Ramen. Now we’ll start on the chashu. We like to blow torch ours (the smokiness lends a beautiful aroma), whilst brushing the leftover marinade on top. Now since not all of you are hipster mofos, option two is to get a pan going with a little aromatic oil, on medium heat gently fry the slices, whilst brushing them with some marinade. Option three is to get your grill on, grill those bad boys whilst brushing with the liquid. Heat for 2-3 minutes each side and let them sit warm whilst you get your noodles and broth ready.

7

After your broth melts, increase the heat and let it go until it comes to a boil. Whilst this is happening, using tongs, place your bowls in the pot of hot water and let them heat for a few seconds. Take them out and wipe dry.

8

Your broth should be boiling by now, add the miso paste in, and whisk it in to mix, season with salt to taste. Let this boil for 3 minutes and this is when you will start cooking your noodles. Immerse your noodles into the now boiling water and they usually require just 4 minutes to cook (or check the pack and time accordingly) we want them al-dente, they will reach perfect softness in the bowl with the broth.

9

Whilst your noodles cook, start plating your bowl. Pour 20 ml of aromatic oil in each bowl, top with a tbsp of chashu liquid in each. Pour a ladle of broth in each, mixing all together in turn. Your perfect noodles are ready. Drain and plate in each bowl. Top with the remaining broth. Place chashu slices to one side, place your ramen eggs. Stuff the nori along one side, add the spring onions on the top and over to one side, add the crispy garlic garnish, pour the chili oil over and season with the togarashi.

10

Stuff your fuckin face! You deserve this bowl of goodness.

Ingredients

HERE’S WTF YOU NEED:
The Base
 Tonkotsu broth
Noodles (Alkaline Noods)
 400 g ramen noodles (you’ll get them in any Asian supermarket, look for the alkalinized ones, they should have sodium carbonate or potassium carbonate in the ingredient list; if you don’t find them just don’t bother making ramen; and no, we can’t be arsed to make noods from scratch, fuck that) (last resort: get egg noodles) (absolute last resort hack: cook spaghetti with a tbsp of baking soda, some people say it works, I’m not a fan)
The Toppings (Protein)
 Chashu, sliced (Braised Pork Belly)
 4 Ajitsuke Tamago (Flavored Ramen Egg)
The Toppings (Garnish)
 ½ cup cloves garlic, sliced and fried until crispy
 100 g pork fat
 1 cup spring onions, green part only, thinly diced (we love a lot of onion to cut the richness of the broth, you can reduce the quantity if you want)
 1 sheet nori (seaweed, cut in quarters)
 4 tbsp chilli oil (optional)
 4 tsp shishimi togarashi
The Fragrance (Aromatic Oil)
 150 g pork fat, chopped
 1 cup spring onions, chopped
 4 cloves garlic, halved
The Seasoning (Tare)
 2 tbsp white miso paste
 salt to taste

Directions

HERE’S WTF YOU DO:
The Toppings (Garnish), Fried Garlic
1

Render the pork fat in a small saucepan for 15 to 20 minutes until it melts, put your garlic in and fry until crispy and browned. Immediately take out and reserve oil.

The Fragrance (Aromatic Oil), Garlic-Infused Pork Oil
2

Put your pork fat in a saucepan and let this heat up and render for around 20 to 30 minutes on medium heat, until it melts. That’s when you pour in the leftover garlic-infused pork fat oil. Then add in the green onion and garlic and bring to a bubble (pr splutter) for 2 to 3 minutes. Take off heat, strain and let it cool.

Bowl up, Bowl yourself over
3

Get your 4 bowls ready- Ramen bowls please or just big enough bowls to hold all this goodness. Prepare your work station. Get your uncooked noods out, your broth outta the fridge and marvel at it in all its glory. Get your aromatic oil lined up, get your chashu ready (we will be grilling or blowtorching these mofos), get your eggs out (they have to come to room temperature, we won’t be warming them up). Get your toppings ready- the spring onions, nori, chilli oil and togarashi. Get your miso paste ready and the salt.

4

The broth is quantity enough for 4 bowls, so put the pot on the fire and let it melt. This should take around 10 minutes.

5

Meanwhile, get a pot of water heating (this is for your noodles, but no, don’t cook them yet.) Halve your ramen eggs and cry a little at how perfect they are.

6

Now whilst your broth is melting and your noodle water is heating, we’ll heat the chashu. Save the marinating liquid from the chashu and eggs, we will use half to heat the chashu and half the qty to plate out bowls of Ramen. Now we’ll start on the chashu. We like to blow torch ours (the smokiness lends a beautiful aroma), whilst brushing the leftover marinade on top. Now since not all of you are hipster mofos, option two is to get a pan going with a little aromatic oil, on medium heat gently fry the slices, whilst brushing them with some marinade. Option three is to get your grill on, grill those bad boys whilst brushing with the liquid. Heat for 2-3 minutes each side and let them sit warm whilst you get your noodles and broth ready.

7

After your broth melts, increase the heat and let it go until it comes to a boil. Whilst this is happening, using tongs, place your bowls in the pot of hot water and let them heat for a few seconds. Take them out and wipe dry.

8

Your broth should be boiling by now, add the miso paste in, and whisk it in to mix, season with salt to taste. Let this boil for 3 minutes and this is when you will start cooking your noodles. Immerse your noodles into the now boiling water and they usually require just 4 minutes to cook (or check the pack and time accordingly) we want them al-dente, they will reach perfect softness in the bowl with the broth.

9

Whilst your noodles cook, start plating your bowl. Pour 20 ml of aromatic oil in each bowl, top with a tbsp of chashu liquid in each. Pour a ladle of broth in each, mixing all together in turn. Your perfect noodles are ready. Drain and plate in each bowl. Top with the remaining broth. Place chashu slices to one side, place your ramen eggs. Stuff the nori along one side, add the spring onions on the top and over to one side, add the crispy garlic garnish, pour the chili oil over and season with the togarashi.

10

Stuff your fuckin face! You deserve this bowl of goodness.

TONKOTSU RAMEN

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