Bacon and egg tonkotsu ramen


Tonkotsu is one of the classic broths served with ramen, made by boiling pork bones until the collagen and fat create a creamy, gelatinous stock - so rich and lip-smackingly good. If you don't have time to spare, you could use a dashi or miso soup base instead.

You'll need

2 eggs at room temperature 350 gm ramen noodles 150 gm rindless bacon, chopped 40 gm black fungi, thinly sliced To serve: nori toasted over a flame and cut into strips, and sesame seeds (optional) To serve: shichimi togarashi (see note)   Tonkotsu broth 1.5 kg large pork bones, cut into 10cm-15cm pieces and rinsed (see note) 60 ml (¼ cup) konbu seasoning (see note)

Method

  • 01
  • For tonkotsu broth, place pork bones in a stockpot with konbu seasoning, cover with 4 litres water and bring to the boil over high heat. Skim scum from surface and boil, topping up with water if necessary to keep bones just covered, until broth is cloudy, creamy and gelatinous, then simmer to reduce to 2 litres (3-3¼ hours). Strain stock through a large sieve, season to taste and keep warm.
  • 02
  • Cook eggs in a saucepan of simmering water over medium heat until medium-boiled (7 minutes for medium yolks). Peel and halve just before serving.
  • 03
  • Cook ramen noodles in a saucepan of boiling water until al dente (4-5 minutes), then drain and divide among warm serving bowls.
  • 04
  • Meanwhile, fry bacon in a frying pan over high heat until crisp and golden brown (4-6 minutes).
  • 05
  • Pour tonkotsu broth over ramen noodles, top with half an egg, bacon, fungi, nori and sesame seeds, season to taste with shichimi togarashi and serve hot.

Note Shichimi togarashi, a Japanese seven-spice chilli powder, is available from Japanese grocers and from herbies.com.au. Ask your butcher to cut up the pork bones for you. Konbu seasoning, also known as konbu tsuyu, is available from Asian supermarkets. Substitute light soy sauce if it's unavailable.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jul 2015

Recipes (11 )

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche

recipes

Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

recipes

Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin

recipes

conversion tool