Tonkotsu Ramen

December 30th, 2009 admin

This post may have been a year in the making, but I’ve been working on this tonkotsu ramen for the better part of the last decade. In case you haven’t been indoctrinated into the wonderful world of ramen, Tonkotsu broth is the Holly Grail of noodle soup broths. It is thick, creamy and nearly white in color, because the stock is taken from marrow bones that have been simmered to smithereens. Given the availability of reasonably good frozen ramens, and the plethora of shops specializing in the one bowl meal, most sane people in Japan don’t undertake the challenge of making ramen at home from scratch. I don’t know if I’m just crazy or if it’s my fearless American spirit, …


Originally posted on NoRecipes

 
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