Ingredients
- 2 pounds pork bones (you can use pork neck bones or rib bones)
- 2 pounds pork belly, sliced into 1/4-inch thick pieces
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 inches ginger, sliced
- 4 cups pork broth
- 2 cups water
- 2 tablespoons soy sauce
- 2 tablespoons sake (Japanese rice wine)
- 2 tablespoons mirin (sweet Japanese cooking wine)
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 2 packages ramen noodles
- Green onions, bean sprouts, and pickled ginger for garnish
Instructions
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onion and cook until it’s translucent, about 5 minutes.
- Add the minced garlic and sliced ginger to the pot and cook for another minute, stirring constantly to prevent burning.
- Add the pork bones to the pot and cook for 5 minutes, stirring occasionally, until they’re lightly browned.
- Add the pork broth, water, soy sauce, sake, mirin, sugar, and white pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for at least 4 hours, or overnight.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Skim off any fat that rises to the surface.
Notes
For an authentic Tokyo-style ramen, use high-quality pork bones and belly. Adjust the amount of soy sauce and sake to taste. You can also add other toppings such as boiled eggs, sliced scallions, and grated daikon. To make the dish more substantial, serve with a side of steamed bok choy or Japanese pickles.
- Prep Time: 30
- Cook Time: 4
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Sugar: 13
- Sodium: 265
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 4
- Protein: 3
- Cholesterol: 5