Tonkotsu Ramen

stock

Apparently ramen is a happening thing. It probably has been a happening thing for a long time, but then I live in the middle of nowhere so I am years behind everyone else. However, thanks to the wonders of the internet I come across images of delicious ramen and tonkotsu broth every now and again.

So some weeks ago, when in the middle of eating leeks every day I decided to make my own – especially as I may have picked up a packet of fresh ramen noodles from the shop in China town.

leeks.jpg

Apparently it is all about the stock – I can’t pretend to be a master stock maker, but I did make a little bit of an effort – i.e. I washed my bones.

As you may know from earlier posts we have a freezer full of pig heads – oh and blood – but we will move swiftly on from that ….

Pig head.jpg

Tonkotsu Broth: half a pig head; one trotter; leeks; ginger; water.

Put head and trotter in pan. Cover with water, bring to the boil, then drain and rinse head and trotter thoroughly – wash off all the bloody bits. Cover again with water, add leeks and ginger. bring to the boil and simmer for hours and hours and hours. No really simmer all day. Eventually when you finally have to stop the endless steaming up of your kitchen strain the liquor through a fine sieve.

When cooled the stock will be jelly – you can cut it into squares – I liked doing this bit.

cubes of stock.jpg

Ramen: tonkotsu stock, selection of mushrooms, noodles, more leeks, ginger, garlic, soy sauce, soft boiled egg (I didn’t achieve this), I also added a few little pork and leek balls made from the dumpling insides I made the day before and some coriander.

Fry the mushrooms and leeks.

mushrooms.jpg

Cook the noodles. Warm stock with aromatics.Season to taste.

leeks and ginger.jpg

Pop noodles in a bowl with other bits and bobs and pour over stock. Eat.

finished dish.jpg

If I am honest I liked this, but it didn’t make my world explode. Of course, it would have been better if I hadn’t forgotten about the boiled egg. Everybody else has lovely pictures of gorgeous just-runny eggs. I don’t pay enough attention when boiling eggs – bad me! I might try it again when I am not so exhausted and maybe more in the mood for ramen. We had been eating ho fun noodles and other SE Asian deliciousness for quite a few days so maybe I just fancied something different that day – or maybe I was just grumpy – or did I miss something?

Anyway, I made lots more of the stock from our leftover leeks and froze it so I can experiment with making it more delicious. Maybe I will add miso next time (actually i think the miso would help a lot) and serve it with some slow cooked pork belly.

N.B. I picked most of the meat from the head after making the stock and it fed my dog for a week or so.

3 responses to “Tonkotsu Ramen

    • Seriously, this inability to time my eggs properly is like a compulsion with me – I have the cool egg timer that you all got me that sits in the saucepan but apparently if you go upstairs and faff about for ages the egg just carries on cooking. I could also set my phone, but ….. Anyway, I need to commit to the time it takes to cook a delicious egg because it is always worth it – by the way your eggs are the best ever 🙂

  1. Pingback: Take one head | smallholding dreams·

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