Clean all bones under warm water
Boil pork leg bones until blood stops seeping
Same with chicken in same water.
Discard dirty water and rinse bones again, scrubbing all dark spots.
slow rolling boil pork bones while skimming scum continually.
add chicken bones after 1 hr, continue skimming
add garlic and veggies during the last hour.Add water as necessary to keep bones submerged.
Check dashi by tasting with salt separately.
Strain all solids and leave stock
For shio, just add salt to taste
For shoyu, add Tare.
Making Tare, in a saucepan
combine water,shoyu,ume,sugar, mirin kombu, and bonito flakes on medium heat.
Reduce for 30 mins.
Serve noodles and broth, adding salt and or Tare to taste, and top with infused oil. Can also brown garlic, onions, ginger in oil until charred and add during boiling process.
Originally Submitted
6/12/2012
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