Step 1 of 6
Tonkotsu ramen
Put the trotters and bones in the stockpot, cover with cold water and bring to the boil. Boil 10 minutes, then drain and rinse every piece under the tap, rubbing off the grey scum and any dark blood. Wash the pot.
Tip: Skipping this step gives a grey, livery broth. It is the dullest ten minutes and the most important.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Tonkotsu ramen take?
12 hr 10 min all in — 40 min prep, 7 hr 30 min cook, 4 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Soy, Eggs, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
11 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Pressure cooker, Saucepan, Spider or strainer, Chef's knife, Cutting board.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 200 ml. Taste at the end rather than adding a number we did not write.
How much soy sauce?
200 ml of Soy sauce.
How much mirin?
100 ml of Mirin.
How much sugar?
2 tbsp of Sugar.
What can I use instead?
Pig's trotters → Chicken feet plus extra pork bones. Trotters bring the collagen that makes the broth sticky. Chicken feet do the same job; the broth tastes slightly more of chicken. Fresh thin ramen noodles → Dried thin straight ramen. Avoid wavy instant noodles. Cook a minute under the packet time.
What should I watch for?
Never let the level drop so far that the bones catch on the bottom; a scorched pot makes the whole broth bitter. A pressure cooker of bone stock foams: fill it no more than half full and never quick-release it, or fat and broth spray from the valve.
Any tips from this recipe?
Hakata counters put out red pickled ginger, sesame and spicy pickled mustard greens. Add them halfway through, not at the start. Freeze leftover broth in portions. Bring it back to a hard boil when you reheat it, or the fat separates out again. Thin noodles keep cooking in the bowl. Pull them early; firm is right.
Can I prepare this ahead?
Freeze leftover broth in portions. Bring it back to a hard boil when you reheat it, or the fat separates out again. Lower the eggs into boiling water for 6 minutes 30 seconds, cool them in iced water and peel. Strain some of the cooled chashu liquid into a small bag or tub, add the eggs and marinate in the fridge at least 4 hours or overnight. The rest of the chashu liquid is your tare.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.