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Featured Recipe

Our featured recipe today is Japan's famous ramen. In particular, this is Tonkotsu Ramen!
STEPS
Preparing the Base
1. Fill a pressure cooker 2/3rds of the way with water and bring to a boil. Add the pig trotters to the boiling water and cook until you stop seeing red blood come out of the bones (about 10-15 minutes). The idea is to draw out as much of the gunk as possible into this first batch of water. Transfer the trotters to a bowl of cold water then repeat with the leg bones and chicken bones (you can use the same water).
2. Dump the now very dirty water down the drain and wash the pot. Scrub any dark brown scrum off all the bones and rinse them thoroughly. Return the cleaned bones to the pot and cover with water (the water should come up an inch above the top of the bones). Bring the pot to a boil and skim off any chunks or foam that floats to the surface. Keep doing this until you don't seen any more foam or scum floating up. This will take about 30 minutes.
3. While the bones are going, Heat 1/2" of oil in a pot over medium heat and add the head of garlic and ginger. Fry this until they are browned and shriveled up. Use a slotted or wire mesh to transfer the ginger and garlic to a bowl. Add the onions to the oil and fry these until caramelized and shriveled. Add the fried onions to the ginger and garlic and set aside.
4. Once the stock is scum-free, add the caramelized ginger, garlic, and onions, along with the white pepper to the stock. Affix the pressure cooker lid and cook on high pressure for 1 hour and 45 minutes. If you don't have a pressure cooker, cover with a lid and cook at a boil for 5-6 hours (you may need to check and add water periodically, the bones should be mostly covered in water).
5. Once the pressure is released use tongs to remove and discard all the bones. Remove any chunks of pork and set aside for another use. Strain the stock into a bowl and skim off any excess fat.
Preparing Mayu (Black Garlic Oil)
1. To make the black garlic oil, add the sesame oil into a small saucepan along with the grated garlic. Put the pan over medium low heat and let the garlic cook stirring occasionally until it is very dark brown. When the garlic is very dark, turn the heat down to low and let it cook until it is black.
2. As soon as it hits black, turn off the heat and transfer the hot oil and garlic to a heatproof bowl. Let this mixture cool down completely. Add the cooled oil to a blender or food processor and blitz until there are no visible garlic particles left and the oil is uniformly black.
3. It will taste burnt and slightly bitter, but this is okay as you only add a little bit to each bowl. Put it the oil in a container and refrigerate until you are ready to use it.
Getting the Tonkostu Ramen Ready
1. Heat the tonkotsu base in a sauce pan. In a bowl whisk together the tahini, chashu liquid, grated garlic, salt, mirin and white pepper. Add this to the hot broth and whisk to combine. Taste and adjust salt as needed. Bring to a simmer, then add the sesame seeds and pork fat and whisk to combine.
2. Split the cooked noodles between two bowls. Pour the tonkotsu soup over the noodles. Top with chashu, scallions and whatever else you want to add. Finish the ramen with a drizzle of mayu on each bowl.
Disclaimer: This recipe is directly sourced from NoRecipes' Tonkostu Ramen recipe! (Link Here)
Ingredients
- Pig Trotters (x2)
- Pork Leg Bone (1.5 lbs)
- Chicken Bones (1.5 lbs)
- Fresh Ginger (2 knobs)
- Onion (x1)
- White Peppercorns (1 tbsp)
- Toasted Sesame Oil (1/4 cups)
- Grated Garlic (5 cloves)
- Kosher Salt (1 to 2 tbsp)
- Ground White Pepper (1/8 tbsp)
- Fatback (2 tbsp)
- Mirin (1 tbsp)
- Sliced Chashu
- Toasted Sesame Seeds (1 tbsp)
- Scallions
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