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Tonkotsu Ramen

Tonkotsu Ramen

Updated November 3, 2026

Rich, creamy pork bone broth with thin noodles, sliced pork, soft egg, and seaweed. Japanese comfort food.

Tonkotsu means 'pork bone' in Japanese. Hakata (Fukuoka) is the birthplace of this style.

The broth should be opaque white and coat a spoon. Thin, straight noodles are traditional for tonkotsu.

Cook time
12 hrs 30 min
Rating
…

Ingredients

Scale
Measurement units
  • Pork neck bones and feet
  • Pork fatback or skin
  • Garlic head, halved
  • Ginger, sliced
  • Scallion whites (for broth)
  • Pork belly
  • Soy sauce
  • Mirin
  • Sake
  • Sugar
  • Eggs
  • Fresh thin ramen noodles
  • Scallions, sliced thin (for topping)
  • Nori sheets, halved
  • Sesame oil

Instructions

Blanch the bones
Blanch the bones
Build and simmer broth
Build and simmer broth
Make the chashu and marinated eggs
Make the chashu and marinated eggs
Finish the broth
Finish the broth

Tomorrow's Meal

Crispy Ramen Cake with Soft-Boiled Egg

Leftover noodles and broth pressed into a pan-fried cake with a shatteringly crispy exterior and creamy center, topped with a soft-boiled egg and scallions

You'll need to pick up:

Neutral oil for frying1-2 eggsFresh scallionsSoy sauce or chili oil for drizzling

Quick overview:

  1. 1.Drain leftover ramen noodles, reserving 2-3 tablespoons of broth
  2. 2.Mix noodles with reserved broth to bind lightly
  3. 3.Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium-high heat
  4. 4.Press noodle mixture firmly into skillet, flatten into a cake, fry 4-5 minutes until bottom is golden and crispy
  5. 5.Carefully flip (in sections if needed) and fry other side 3-4 minutes until crispy
  6. 6.Transfer to plate, top with soft-boiled egg and fresh scallions
  7. 7.Drizzle with soy sauce or chili oil and serve immediately

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