Tonkotsu ramen soup 3

[Hiroyuki]

Tonkotsu ramen soup 3

This is another recipe for tonkotsu soup, with a boiling-down time of 12 hours.

It is based on this recipe:

http://www.mendo.jp/origin/040612/soup.html (Japanese only)

• 2.2 kg ham bone
  
• 1-1/2 kg thigh bone
  
• 1.3 kg back bone
  
• 50 g garlic, cut in half
  
• 100 g carrot
  
• 25 g Japanese leek (negi)
  
• 10 g ginger
  
• 1 red pepper
  
• 12 l water
  
• 30 g Laus kelp
  
• 40 g Hidaka kelp
  
• 10 g dried scallop
  
• 4 l water
  

Kelp dashi:

1. Wipe the kelps gently with a dry cloth.

2. Soak the kelps and scallops in cold water for 15 hours.

Tonkotsu soup:

1. Put the bones in boiling water. Boil for 2 to 3 minutes (or until the water boils again).

2. Drain the bones. Wash off any innards, blood, and other impurities under cold running water.

3. Break the bones with a hummer or something similar.

4. Put the bones and other ingredients in a pot, add water, and bring to a boil.

5. Skim off foam. Keep at a rolling boil. Add additional water, if necessary.

6. In about 8 hours, add the dashi (but not the kelps and scallops) to the pot.

Keep at a rolling boil again for another 4 hours, to reduce the soup to 5 liters.

Keywords: Japanese, Pork

( RG1562 )