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 brief, tonkatsu is a fried pork cutlet dish. Tonkotsu is the name for the rich pork-bone broth used in ramen. Sound similar, very different. Should one order tonkatsu ramen outside of Japan, however, you will probably get tonkotsu soup and not noodles topped with pork cutlet, though that would probably be great.

Now, back to our central question: why do you boil tonkotsu broth for so long? Simply put, you are extracting marrow and collagen from the pork bones. You'll never get a truly gelatinous tonkotsu broth with a slow simmering approach as we do with clear and aromatic broths.

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.

Some people have reported stomach aches from eating ramen after its expiration date, but most people say that the biggest impact is in the flavor of the noodles. While you may be able to eat packaged ramen several months after the expiration date without issue, we don't recommend it.

Not only does the umami flavor of tonkotsu delight tastebuds but bone broths such as this have numerous health benefits. The collagen from the bone is said to help health digestive lining, boost the immune system, aid in overcoming food allergies, and improve joint health. So it tastes good and is good for you!

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.

A slow-simmered, rich and savory tonkotsu broth is the base to this ramen, which is rich from the meltingly tender chashu pork and soft-boiled egg and brightened by the pickled mushrooms.

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.

One of the most popular ramen toppings is kikurage, a wood ear mushroom, especially well-known in Japan. It's shaped like an ear naturally, which has led to several ear nicknames over the years. It's also known as Wood Ear Mushroom, “common ear fungus,” and “ear fungus” in some locations.

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.

If you're thinking of reheating some old broth, similarly take note that it should only be refrigerated for 2-3 days.

Ramen Broth can keep for a week or so in the fridge as long as it is brought to a boil every day and quickly cooled down, then place it in the fridge. You can also freeze the broth. It is more convenient to divide the broth into a serving size and freeze.

In the refrigerator, your homemade broth will last 3-4 days. To extend your broth's freshness, store the broth in the freezer for up to 6 months.

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