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TENNESSEE TONKOTSU RAMEN

// MAKES 4 BOWLS

This is the mother lode of ramen. Directly translated, tonkotsu means “pork bone,” and that’s what this is: pork bone ramen. This version is called the Tennessee Tonkotsu, where I conceived this bowl and serve it.

This is what you want when you need ramen; it’s hearty and it sticks to your ribs.

Note

This recipe assumes that you have broth, tare, and fats already made. From there, plan to make all the toppings before assembling your bowls. (For more on ramen assembly instructions, see this page.)

EQUIPMENT NEEDED

Small skillet

Large stockpot with strainer or double boiler with holes

Large pot for broth

FOR TOPPINGS:

1 tablespoon canola oil (or other high-heat neutral oil) for confit

2 tablespoons Mayu (Burnt Garlic Oil)

1 cup Pork Confit

¾ cup Pickled Wood Ear mushrooms

4 tablespoons thinly sliced scallions (green parts only)

2 Ramen Eggs

FOR RAMEN:

8 tablespoons Shio Tare (best made at least 1 day in advance)

4 tablespoons pork fat

4 pinches ground white pepper

4 pinches HonDashi (optional, for a punch of umami)

4 cups tonkotsu broth

18 ounces fresh ramen noodles or 12 ounces dried

  1. In a small skillet over high heat, heat ½ tablespoon of canola oil. Add 4 separate ¼-cup scoops of the confit to the skillet and flatten slightly to create a crisp surface. Cook for 3 to 4 minutes per side, or until golden brown, and set aside.

  2. Submerge the wood ear mushrooms in hot water for 10 minutes, or until soft. Drain, cut the mushrooms into slivers, and set aside.

ASSEMBLY:

  1. Fill your biggest pot three-quarters full with water over high heat to bring the water to a boil, ideally with a strainer (or double boiler with holes) that fits into it. Meanwhile, make sure your serving bowls and all toppings, tare, and fats are laid out for easy access. Mark each serving bowl with 2 tablespoons of the tare, 1 tablespoon of the pork fat, 1 pinch of the pepper, and 1 pinch of the HonDashi, if using.

  2. In a separate large pot affixed with a temperature gauge over medium heat, heat the broth to 190°F (do not boil).

  3. Slice the ramen eggs in half and set aside.

  4. Cook the noodles according to the package instructions, minus a few seconds of cooking time, as the noodles will continue to cook in the hot broth.

  5. When the noodles have about 30 seconds of cooking time left, ladle 1½ cups of broth into each bowl. When the noodles are done, pull the strainer containing them out of the hot water, and using chopsticks, divide the noodles as evenly as possible among the serving bowls, working as quickly as you can.

  6. Once the noodles are in, use chopsticks to lightly stir them around, so that broth and fat evenly coat each noodle. Then grab as many noodles as possible, pull them upward out of the broth, and lay them flat across the top, creating a sort of raft on which to lay the toppings.

  7. To each bowl, add 1 patty of the pork confit, 1 tablespoon of the scallions, 1 tablespoon of the slivered mushrooms, and half an egg. Spoon ½ tablespoon of the mayu over the top and serve immediately.