EASY Real Tonkotsu Recipe & Video - Seonkyoung Longest (2024)

FAQs

How long does homemade tonkotsu broth last? ›

It's best to cover the pot for this or you'll be adding water every 30 minutes. After 12 hours, remove the stock from the heat and cool slightly. Remove the bones with a slotted spoon and strain the stock. The stock will keep in the refrigerator for 2-3 days or can be frozen at this point.

In truth, tonkatsu and tonkotsu are very different. The main similarity is that they both feature pork: Ton translates to pig or pork. But the dishes differ: Tonkatsu refers to crispy fried pork cutlets, while tonkotsu is a type of ramen made from bone broth.

The bones are then poured into a colander and rinsed some more to get them as clean as you can. The cooking water is discarded. Then the bone are boiled in sufficient water for 12 hours. This long boiling time is what makes the tonkotsu broth creamy and delicious.

Cause of High Calories in Tonkotsu Ramen

The broth alone is high in calories, but adding toppings will increase it all the more. A few of the most common toppings for tonkotsu ramen include pork belly, fish cakes, pork shoulder, and veggies.

It is a myth that ramen noodles last indefinitely. While they can outlive their expiration date, they ideally stay good for 4-12 months past that date if they are stored in a cool, dry place. The belief that ramen noodles are an eternal survival food is overstated—though dehydrated, they do degrade over time.

Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth, which makes the broth opaque and creamy.

Thin Noodles

Thin and curly noodles are perfect for thicker broths like Tonkotsu or Tsukemen, because of how the broth is held within each curl.

Pork – There are two cuts of meat we typically use for this dish: pork loin (ロース rōsu) or tenderloin/fillet (ヒレ hire). Both cuts are fairly lean, but pork loin has a layer of fat that gives the Tonkatsu an extra tender bite when cooked properly.

Braised in soy sauce, sake, and mirin, this tender pork belly is perfect for ramen.

This cooking process renders tonkotsu ramen one of the fattiest and calorific ramens out there. Toronto's Star once analyzed Momof*cku Toronto's signature ramen bowl (presumably its pork ramen) to find it contained 1,241 calories, 69 grams of fat and 2,858 mg of sodium.

What is the hardest ramen to make? ›

While there are many good, humble bowls of shio out there, many ramen chefs see this as the most difficult type of ramen to make, since they can't rely on incredibly flavorful miso and soy sauce to provide the dimension their broth might otherwise lack.

Kikarage: Black wood ear mushroom (aka jelly ear or black fungus) is often found in Chinese cooking, and makes a great soft, jelly-like textural addition to a bowl of ramen. Like many mushrooms, kikarage are also very nutritious! They're packed with fiber and B-12 vitamins and boast a mild earthy flavor.

Though instant ramen noodles provide iron, B vitamins and manganese, they lack fiber, protein and other crucial vitamins and minerals. Additionally, their MSG, TBHQ and high sodium contents may negatively affect health, such as by increasing your risk of heart disease, stomach cancer and metabolic syndrome.

Ramen is not inherently unhealthy, but the flavor packet provided in instant ramen does contain high amounts of sodium. Diets high in sodium are associated with an increased risk of developing high blood pressure, a leading cause of stroke and heart disease, according to the Centers for Disease Control and Prevention.

Pho is usually considered a healthier choice than ramen because it tends to have fewer calories and less fat, making it a lighter meal. But both pho and ramen still give you a good amount of protein, vitamins, and minerals.

These ingredients make the broth delicious, but also create a warm, fertile environment for microbes to thrive on. Ramen broth stored in the fridge is good for a few days, or can keep for up to two months if stored in the freezer.

Chicken broth can be refrigerated for 3-4 days and frozen (for best quality) for 2-3 months.

So how long does it last in the fridge? Provided you have a good, thick layer of fat that has solidified on top of the liquid, then you can keep it in the fridge for a couple of weeks. If you don't have a good fat layer on top, 3-4 days. Best is to keep a couple of jars in the fridge and the rest in the freezer.

If the broth has a rancid odor, it's likely gone bad. If it smells fine, you can proceed with a small taste test. Any off flavors such as sourness or bitterness could indicate bacterial activity, signaling that the broth isn't safe to consume.