CR1S · Adapted

393 cooked it

Tonkotsu Ramen

Name: Tonkotsu Ramen
Cook time: 180 min
Total time: 180 min
Yield: 4 portions
Cuisine: Japanese
Ingredients: 1200 g pork bones (knuckle, neck, ribs); 400 g chicken bones; 2000 ml water; 30 g ginger; 6 pcs garlic cloves; 2 pcs spring onion (white part); 60 ml soy sauce; 30 ml mirin; 5 g salt; 400 g fresh ramen noodles; 4 pcs eggs (large); 2 pcs nori (seaweed sheets); 100 g bamboo shoots (canned); 3 pcs green onion (green part); 10 g sesame seeds

Japanese cuisine

Contains allergens

SoyGlutenEggsSesame

Auto-detected — always check product labels

CR1S halves the time

360 minCR1S: 180 min

⏱ 180 min👤 4 portions🔥 520 kcal★★★★★Hard

Energy / portion520 kcal · 2 176 kJ

PROTEIN

28г

FAT

22г

CARBS

52г

Creamy pork bone broth ramen with tender noodles, marinated eggs, and traditional toppings. A comforting Japanese classic made with the GastroLab CR1S.

Ingredients

pork bones (knuckle, neck, ribs)1200 g

chicken bones400 g

water2000 ml

ginger30 g

garlic cloves6 pcs

spring onion (white part)2 pcs

soy sauce60 ml

mirin30 ml

salt5 g

fresh ramen noodles400 g

eggs (large)4 pcs

nori (seaweed sheets)2 pcs

bamboo shoots (canned)100 g

green onion (green part)3 pcs

sesame seeds10 g

Steps

Blanch pork and chicken bones: boil quickly to remove impurities for clear broth.

GastroLab:

Add bones and 1500 ml water. Install lid. On touchscreen: select Manual → set 100°C, Speed 1, Time 3 min → press knob to start. After completion, drain and rinse bones under cold water.

⏱ 3 min💡 This initial boil removes scum that would cloud the broth.

Build the tonkotsu broth by simmering bones, ginger, garlic, and spring onion for 90 minutes.

GastroLab:

Install stirring attachment. Add blanched bones, 2000 ml fresh water, ginger, garlic, and spring onion (white part). Install lid. On touchscreen: select Manual → set 98°C, Speed 1, Time 90 min → press knob to start.

⏱ 90 min💡 Maintain a gentle simmer—do not boil vigorously, or the broth will become cloudy. The low speed keeps the stirring attachment moving gently.

Continue simmering broth for a second 60-minute step to extract maximum flavor and create the signature creamy texture.

GastroLab:

On touchscreen: select Manual → set 98°C, Speed 1, Time 60 min → press knob to start. (Stirring attachment remains installed.) After completion, strain broth through a fine sieve into a separate pot or large bowl, discarding solids.

⏱ 60 min💡 The extended cooking time breaks down collagen into gelatin, creating the creamy mouthfeel.

Season the finished broth with soy sauce, mirin, and salt.

GastroLab:

Pour strained broth back into bowl. Remove stirring attachment and install knife. Add soy sauce, mirin, and salt. On touchscreen: select Food Processor → Speed 2, Time 2 min → press knob to start. (This gently mixes the seasonings without aerating.)

⏱ 2 min💡 Taste and adjust seasoning before serving. The broth should be savory and slightly sweet.

Prepare ajitsuke tamago (marinated soft-boiled eggs) by boiling separately, then marinating in soy-mirin sauce.

GastroLab:

In a separate pot (not in GastroLab), boil the 4 eggs for 6-7 minutes until soft-boiled. Chill in ice water, peel, and place in a container. Pour a mixture of 30 ml soy sauce + 15 ml mirin + 45 ml water over the eggs. Marinate for at least 1 hour (or overnight in the fridge).

⏱ 90 min💡 You can prepare eggs while the broth simmers. Soft-boiled ensures a jammy yolk.

Cook ramen noodles in boiling salted water in a separate pot, then drain and portion.

GastroLab:

In a separate pot (not in GastroLab), bring salted water to a boil and cook fresh ramen noodles according to package directions (typically 3-4 minutes). Drain well and divide among 4 serving bowls.

⏱ 5 min💡 Fresh ramen noodles cook very quickly. Do not overcook or they will become mushy.

Heat the broth to serving temperature and assemble bowls with toppings.

GastroLab:

Reheat broth to 90–95°C (in GastroLab or on stovetop). Ladle hot broth over noodles in each bowl. Top each bowl with: 1 marinated egg (halved), nori slices, bamboo shoots, green onion, and sesame seeds.

⏱ 2 min💡 Serve immediately while broth is hot. Each guest can customize with additional toppings like spicy miso paste, chili oil, or extra garlic.

Chef's note: Tonkotsu ramen is as much about patience as technique. The long, gentle simmer extracts collagen and deep pork flavor. For the best result, use fresh ramen noodles (not dried) and prepare the eggs and broth the day before. Reheat gently before serving to preserve the creamy texture.

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