Tonkotsu Broth (豚骨スープ – Tonkotsu Sūpu)

Use: Base for ramen
Yield: About 3-4 liters
Estimated time: Minimum 12 hours
Preparation type: Rich, creamy, and deep broth

Ingredients (with Japanese translation)

Required equipment

• Large pot (>6 L)

• Fine strainer or cheesecloth

• Ladle

• Wooden spoon

Procedure

1. Bone preparation

• Blanch the bones: Place pork bones and trotters in the pot. Cover with cold water and bring to boil. Boil for 10 minutes to remove impurities and blood.

• Clean: Drain and rinse thoroughly with cold water. Clean the pot before continuing.

2. Broth cooking

• Return the blanched bones to the clean pot. Add sliced ginger, garlic, leeks, onion, and kombu (if used). Cover with cold water.

• Bring to a rolling boil, then reduce heat and simmer covered for at least 12 hours.

• Check water level regularly and add water to keep bones submerged.

• Skim off foam and impurities frequently.

3. Finishing

• Remove bones and aromatics. Strain broth through a fine strainer or cheesecloth for a smooth texture.

• Season with salt and soy sauce to taste. Optionally add a bit of mirin for sweetness.

• Reduce over medium heat if needed to desired consistency.

4. Serving

• Use hot as ramen base. Garnish according to recipe (noodles, chashu, eggs, vegetables, etc.).

Quality control

• Creamy, almost milky broth without solid particles.

• Rich, umami, balanced flavor.

• Dense texture without excess floating fat.