Tonkotsu Ramen


Warm up  a cold day with a yummilicious bowl of Tonkotsu Ramen from your very own kitchen. Soft yolked eggs and slices of meltingly tender Chashu  (marinated braised pork belly)


1 large sized pork belly preferably boneless with the skin attached.


Flavouring for Chashu: (depends on the thickness of the pork belly)

3 tablespoons Superior Light Soy Sauce

2 tablespoons Superior Dark Soy Sauce

2 tablespoons Japanese Noodle Sauce

1 tablespoon Mirin

1 tablespoon Chinese cooking wine (instead of Sake)

Sugar to taste

6 pcs garlic

6 slices of ginger

6 pcs shallots

Few stalks of scallions

1 packet Bonita flakes



Place the pork belly on the chopping board and roll up lengthwise with the skin facing out.

Secured the meat with kitchen strings about 3/4 inch intervals.

Add the flavouring for the Chashu into a pot together with a cup of  water and bring to a boil.

Add the rolled pork belly into the pot and reduce the heat to medium high. Cover the pot.

Turn the pork belly occasionally.

After an hour, reduce the heat to medium low, check on the gravy water level and add more water if needed.

Add seasoning accordingly to your taste bud.

Cook until the meat is tender but moist approximately 3 hours in total.

Strain the broth and reheat before serving.

Leave the Chashu to cool, remove the kitchen strings and slice to your desired thickness.


Prepare the ramen.


Follow the instructions indicated on the packaging.


You can serve with runny Onsen eggs.

Garnised with chopped scallions and lots of roasted seaweed.



Check out this link for Japanese cuisine.