Tonkotsu (Thick Bone Broth) 

8-10 hours

Time to finish

Active time

1-2 hours

Servings

25-28

6 lbs

Pork hind feet bones

Pork neck bones

6 lbs

Tools you need

Ingredients

Refratometer

Directions

  1. Fill a large 24 quarts pot with half of water. Put on the stove. Turn the stove to high and wait until the water boils. [NOTE - you can cover the pot with a lid to make the boiling process faster]

  2. Add the unthawed neck bones and pork feet bones. Wait for the pot to boil.

  3. Scope out the scum and floating impurities from the pot until you don't see them floating anymore. This may take anywhere between 20-40 minutes.

  4. Strain the bones and clean the pot. Thoroughly rinse and wash them. Put them back into the pot and let it boil.

  5. Let the pot bubbly boiled for at least 6 hours and up to 8-10 hours. Do not cover the pot completely with a lid but you can leave a lid half covered. Add more water periodically if the water level is too low. Stir the bones every 15-25 minutes.

  6. Using a Reflectometer, measure the thickness of the broth until the reading reaches at least BRIX reading of five or above.

  7. Using a fine strainer, strain all the solids and reserve the broth.

  8. Serve broth with two tablespoons of seasoned soy sauce.

Hands-on Class

Advanced Ramen Workshop
Duration: 4 hours
$115.00 per person

Learn how to make thick pork bone ramen broth (Tonkotsu), soft boiled eggs, chashu, seasoned soy sauce, spicy ramen seasonings and noodles. Class includes an appetizer of pot stickers and a dessert.

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