Not to be confused with the Japanese deep-fried pork dish tonkatsu.
Tonkotsu ramen
Tonkotsu ramen
Alternative names
Hakata ramen
Type
Noodle soup
Place of origin
Japan
Region or state
Fukuoka
Created by
Tokio Miyamoto
Invented
1937
Main ingredients
ramen, pork broth, chāshū
Variations
Kagoshima ramen
Cookbook: Tonkotsu ramen
Media: Tonkotsu ramen
Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Fukuoka,[1] Fukuoka Prefecture on the Kyushu island of Japan, and it is a speciality dish in both Fukuoka (where it is referred to as Hakata ramen) and Kyushu.
The broth for tonkotsu ramen is based
on pork bones, and tonkotsu (豚骨/とんこつ) in Japanese means "pork bones".[2][3][4] The soup broth is prepared by boiling the bones in water for a significant amount of time, up to eighteen hours, and the broth is typically cloudy in appearance.[2][3][5] Additional broth ingredients can include onion, garlic, spring onions, ginger, pork back fat, pig's trotters, oil and chicken carcasses.[2] The dish is traditionally topped with chāshū (sliced pork belly), and additional ingredients can include kombu, kikurage, shōyu, chili bean paste, sesame seeds and others.[2][3]
The traditional preparation method for the ramen noodles used in tonkotsu ramen is for the noodles to be hard in the center.[5] Some ramen shops allow customers to select the level of firmness for the noodles, including futsu for regular or standard, harigane for very hard, barikata for al dente and yawamen for soft.[5] Some restaurants also provide a second order of noodles if requested by the customer, in a system referred to as kaedama.[5]
^"Hakata Ramen Recipe: Char Siu Pork, Pickled Ginger, and Fried Garlic". Dinner By Dennis. 2020-07-06. Retrieved 2020-07-06.
^ abcdCite error: The named reference Aye 2014 was invoked but never defined (see the help page).
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^ abcdCite error: The named reference LPFood 2016 was invoked but never defined (see the help page).
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