Tonkotsu Ramen

★★★★4.8· 267 ratings

·Serves 2

About this Dish

A Hakata classic — thin, straight noodles in a milky-white pork bone broth simmered for over 12 hours until it turns cloudy and rich.

History & Origin

Tonkotsu ramen originated in Kurume on the island of Kyushu in the 1930s and became closely associated with the city of Hakata (now part of Fukuoka) through the mid-20th century. According to popular accounts, its signature cloudy white broth was discovered somewhat by accident, when a cook left pork bones boiling too long and too hard, breaking down the collagen and marrow into an emulsified, opaque stock rather than a clear one. Hakata became famous for yatai food stalls serving tonkotsu ramen late into the night, and the style spread nationally through ramen chains from the 1980s onward, eventually becoming the most internationally recognized style of ramen outside Japan.

IngredientsServes 2

🦴Pork trotters and leg bones, 2kg

🥩Pork belly, for chashu, 500g

🍜Thin straight ramen noodles, 400g

🧄Garlic, crushed, 8 cloves

🫚Ginger, sliced, 40g

🍶Soy sauce, 60ml

🥚Soft boiled marinated eggs, 2

🌳Wood ear mushrooms (kikurage), shredded, a handful

🫚Pickled ginger (beni shoga), to serve

🧅Spring onion, sliced, to serve

Method

Soak the pork bones in cold water for 1 hour, then blanch in boiling water for 10 minutes. Rinse thoroughly and scrub off any remaining blood or marrow residue.

Return the cleaned bones to a large pot, cover generously with water, add garlic and ginger, and bring to a rolling, hard boil.

Boil hard, uncovered, for 10-12 hours, topping up with water as needed, until the broth turns milky white and thickens slightly. Skim occasionally in the first hour only.

Separately, roll and tie the pork belly, sear until browned, then braise in soy sauce and water for 2 hours until tender. Slice thinly for chashu.

Cook the thin noodles in boiling water for just 30-60 seconds — they should remain firm.

Season a ladle of the broth with soy sauce in each bowl, add noodles, then ladle over more broth. Top with chashu, marinated egg, kikurage and pickled ginger.

What Makes it Authentic

The broth must be boiled hard, not simmered gently, for at least 10-12 hours to properly emulsify the collagen and fat into a milky white stock. Noodles are thin and straight, cooked very briefly since the broth is intensely hot, and diners can typically request noodle firmness (bariKata, kata, futsuu).

Other Types of Ramen