Tonkotsu (Thick Bone Broth)
Using Pressure Cooker
Time to finish
Pork hind feet bones
Pork neck bones
Tools you need
Fill the pressure cooker with water to its maximum filling level or 2/3rd of the depth of the pan.
Add the unthawed neck bones and pork feet bones. Wait for the pot to boil.
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.
Strain the bones and clean the pressure cooker. Thoroughly rinse and wash them.
Fill the pressure cooker with water to its maximum filling level or 2/3rd of the depth of the pan. Put the bones back into the pot.
Close the pressure cooker and valve to cooking position. Let it boil under the highest heat of your stove. Once the cooker is under pressure (as indicated by the pressure indicator), start a timer for 60 minutes.
Turn off the heat. Carefully place the pressure cooker into your kitchen sink filled with water. Wait for 10-15 seconds and slowly release the steam by turning the value slightly away from the cooking position.
Open the cooker and re-fill with water to its maximum filling level. Repeat steps 6 and 7.
Open the cooker and re-fill with water to its maximum filling level. Repeat steps 6 but use 30 minutes instead of 60 minutes.
Using a Reflectometer, measure the thickness of the broth until the reading reaches at least BRIX reading of five or above. If it does not reach five, go back to step 9. [NOTE - typically you should reach the level by doing this once, i.e., 2.5 hours of pressure cooking time. If it does not, you may want to increase the amount of bones next time to 2.5 lbs. each]
Using a fine strainer, strain all the solids and reserve the broth.
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.