Tonkotsu Ramen/豚骨ラーメン

Japanese Food

Yesterday, I thought I would make tonkotsu ramen for lunch today. So, last night, before I went to bed, I made half-boiled seasoned eggs (hanjuku ajitsuke tamago). The recipe can be found here.

I used two I-Wrap bags to soak the eggs in the broth. I-Wrap bags are quite versatile, and I like cooking with them.

Here are the noodles and a packet of tonkotsu broth:

The noodles are gokuboso (superfine), with a cooking time of 1 minute, and the tonkotsu broth is made by the manufacturer of the noodles. This single packet cost as much as 68 yen! I almost gave up buying it!
The labels of both products include “seasonings (amino acids, etc.)”. In Japan, it is so hard to find a food product that does not contain them.

I hadn’t realized that the tonkotsu broth was actually tonkotsu soy sauce flavored until I opened it. The packet clearly says it’s “tonkotsu shoyu aji” (pork bone soy sauce flavored). Look at the brown not white broth.

The half-boiled seasoned egg turned out fine.

The toppings were thin slices of ham (substitute for chashu), half-boiled seasoned egg, beni shoga (pickled red ginger), and white negi (substitute for green negi).

As always, the noodles were very good,

I wasn’t very much fascinated by the broth. Considering the price, however, I finished off the broth. To reduce my salt intake, I usually refrain from finishing off the ramen broth.

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