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Authentic Tonkotsu Ramen with Chashu and Black Garlic Oil

A rich bowl of Tonkotsu Ramen with Chashu, soft-boiled eggs, and black garlic oil.
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A detailed guide to making rich, opaque Tonkotsu broth, tender Chashu pork belly, and aromatic homemade Black Garlic Oil (Mayu) for restaurant-quality ramen at home.

Ingredients

Scale
  • 5 lbs pork femurs and trotters, cracked
  • 1 lb pork back fat or skin
  • 1 large onion, quartered
  • 1 head garlic, halved horizontally
  • 2 inches ginger, sliced
  • 1 cup water (for initial blanching)
  • 1/2 cup soy sauce (for Chashu marinade)
  • 1/4 cup mirin (for Chashu marinade)
  • 1/4 cup sake (for Chashu marinade)
  • 1/4 cup sugar (for Chashu marinade)
  • 1 cup reserved Chashu braising liquid
  • 1 cup neutral oil (for Mayu)
  • 1 whole head garlic, peeled and separated (for Mayu)
  • 1 package fresh ramen noodles
  • 4 large eggs (for Ajitama)
  • Scallions, thinly sliced (for topping)
  • Wood ear mushrooms, rehydrated and sliced (for topping)

Instructions

  1. Prepare the Pork Bones: Place bones and fat in a large stockpot, cover with water, and bring to a rolling boil for 15 minutes. Drain, rinse bones thoroughly under cold water to remove scum. Clean the pot.
  2. Make the Tonkotsu Broth: Return the cleaned bones to the pot. Cover with fresh water (about 5 quarts). Bring to a hard, rolling boil over high heat. Maintain this vigorous boil, skimming any surface impurities for the first hour. Add onion, garlic, and ginger.
  3. Simmer for 12-18 hours, adding small amounts of hot water as needed to keep bones submerged. The goal is to emulsify the fat and collagen, creating a cloudy, white broth.
  4. Prepare the Chashu: Roll the pork belly tightly and secure with butcher’s twine. In a separate pot, combine soy sauce, mirin, sake, and sugar with enough water to cover the pork. Bring to a simmer, add the pork, and braise gently for 3-4 hours until tender. Remove pork, cool, and reserve 1 cup of the braising liquid.
  5. Make the Ajitama (Ramen Eggs): Boil eggs for exactly 6.5 minutes. Immediately transfer to an ice bath. Peel and marinate the peeled eggs in the cooled Chashu braising liquid for at least 6 hours or overnight.
  6. Make the Black Garlic Oil (Mayu): Peel the garlic cloves for the oil. Heat the neutral oil in a small saucepan over medium heat. Add the garlic cloves. Fry slowly, stirring constantly, until the garlic turns dark brown, then black. This takes patience; do not burn it completely black, but achieve a deep, dark brown color. Remove the garlic solids and set aside. The remaining oil is your Mayu.
  7. Strain the Tonkotsu broth through a fine-mesh sieve, discarding solids. Season the broth with salt or a light tare (if desired).
  8. Cook Noodles: Cook fresh ramen noodles according to package directions (usually 1-2 minutes). Drain well.
  9. Assemble the Bowl: Place cooked noodles in a deep bowl. Ladle 1.5 to 2 cups of hot Tonkotsu broth over the noodles.
  10. Slice the Chashu thinly and place on top. Halve the Ajitama and add to the bowl. Garnish with sliced scallions and wood ear mushrooms. Drizzle generously with the prepared Mayu and sprinkle the crispy fried garlic solids over the top.

Notes

  • For the cloudiest broth, keep the heat high enough to maintain a rolling boil throughout the long simmering period.
  • Slice the Chashu thinly against the grain after it has chilled slightly.
  • If you prefer a lighter oil, use less Mayu, but the flavor is concentrated in the dark oil.

Nutrition

Find it online: https://savoryskies.com/tonkotsu-ramen-with-chashu-and-black-garlic-oil/