Tonkotsu Ramen

Hi everyone, yesterday I served homemade Tonkotsu Ramen for dinner. I guess everyone know what Ramen is? Well, do you know about the Tonkostu part? Tonkotsu Ramen is Japanase dish of noodle served with thick savory broth from pork bones, mostly they use pork knuckle or pork leg. The broth was boiled for at least 8 hours, to achieve thick clear savory and super meaty taste. Here is my recipe for it.

I used pork legs for this recipe, I found it the best for making thick broth and also gives very nice color to it. The color is light brown just right.

Find SECRET TIPS for this recipe in our video below. Temukan 19 TIPS RAHASIA membuat Tonkotsu Ramen yang kaya rasa di video di bawah ini.



  • 2 leeks (take the white part only)
  • 3 onions (cut halves)
  • 20 garlics
  • 10 green onions (take the white part only)
  • 2 thumbs of ginger (bash)
  • 10 white mushrooms
  • 2 pork legs
  • 2 liters of water
  • 4 liters of water (again)
  • 6 tablespoons of soy sauce
  • 1 tablespoon of Japanese Mirin (sweet sake)
  • 1/4 cups of fried garlics
  • salt to taste

Chashu (Pork Slices):

  • 2 lbs pork belly (shaved clean, get rid of natural hair)
  • 2 onions
  • 1 thumb of ginger (bash)
  • 10 garlics
  • 5 green onions
  • 3 tablespoons of soy sauce
  • 1 tablespoon of Mirin
  • 1 tablespoon of dark soy sauce
  • 1 tablespoon of roasted sesame seeds oil
  • 2 tablespoons of oil
  • 1 liter of water
  • salt and pepper following preference
  • 1/4 cups of fried garlic
  • 1 heaping tablespoon of brown sugar

Soy eggs:

  • eggs
  • lot of ice cubes
  • some water


  • 1 tablespoon of sugar
  • seaweed sheets (Nori)
  • green onion (sliced)
  • roasted sesame seeds


  • Pull off the stems form the mushrooms, slice out the brown spores pocket too, we need the white part of the mushrooms only. This is to make sure the broth has the best color.
  • Boil pork legs on 2 liters of water for 10 minutes, just to take out impurities from it to make clear broth later.
  • After boiled, take out the pork and wash under running water, taking out any impurities and blood.
  • Boil 4 liters of water, put in pork and the other ingredients for making the broth. Bring to boil, then cook on medium heat for at least 8 hours.
  • Making the Chashu: Flat pork belly (skin part) slightly by beating it with rolling pin/ kitchen mallet. Do not hit too hard, just enough to flat it a bit. Poke the meat part using meat poker (see video) evenly.
  • Rub the meat part with 1 tablespoon of soy sauce and salt. Roll the pork belly tight. Tie will using kitchen twine. Set aside for 15 minutes.
  • In a pot, pour in oil and stir fry onions, garlic, ginger, and green onions. Wait until fragrant.
  • Pour in water and bring in the pork. Season with salt and pepper and put in fried garlic.
  • Give 1 heaping tablespoon of brown sugar/ regular white sugar.
  • Bring to boil and turn down the heat to low, simmer for 1,5 hours.
  • After 1,5 hours, cool the pork and sauce completely.
  • Store it in a big jar/ bowl for overnight in fridge. Make sure the pork is dipped entirely in the sauce. Save some of the sauce for dipping the eggs.
  • Making soy eggs: Boil eggs in boiling water for 5 minutes only. After 5 minutes, directly take the eggs out and put in bowl with iced water to stop the cooking process. After 20 minutes, peel the eggs.
  • Put the egg in Chashu sauce, make sure the sauce cover the entire eggs. Place in fridge overnight.
  • The day after, boil ramen noodles and drain completely.
  • Take out the Chashu from sauce, slice onto 1/2 inches thick and set aside.
  • In a non stick pan, grill the sliced Chashu with 1 tablespoon of sugar. Check and flip regularly. Wait until they are charred brown.
  • Serve Ramen noodle with broth, Chashu, runny soy eggs, seaweed nori, sliced green onions and some roasted sesame seeds. Enjoy!

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  • 2 daun bawang yang besar (ambil bagian putihnya saja)
  • 3 bawang bombay (belah dua)
  • 20 bawang putih
  • 10 daun bawang (ambil bagian putihnya saja)
  • 2 jempol jahe (geprek)
  • 10 jamur putih (ambil bagian putihnya saja, buang bagian kantong sporanya)
  • 2 kaki babi
  • 2 liter air
  • 4 liter air (lagi)
  • 6 sendok makan kecap asin
  • 1 sendok makan Mirin (sake manis Jepang)
  • 2 sendok makan bawang putih goreng
  • garam sesuai selera

Chashu (Babi Gulung):

  • 500 gram daging samcam babi (cukur bersih bagian kulit)
  • 2 bawang bombay
  • 1 jempol jahe (geprek)
  • 10 bawang putih
  • 5 daun bawang hijau
  • 3 sendok makan kecap asin
  • 1 sendok makan Mirin
  • 1 sendok makan kecap asin hitam
  • 1 sendok makan minyak wijen
  • 2 sendok makan minyak goreng
  • 1 liter air
  • garam dan merica sesuai selera
  • 2 sendok makan bawang putih goreng
  • 1 sendok makan munjung gula pasir/ brown sugar bila ada

Telur Setengah Matang:

  • telur
  • es batu yang banyak
  • air putih bersih (tidak perlu air matang)


  • 1 sendok makan gula pasir/ brown sugar bila ada
  • Rumput laut lembaran (Nori)
  • Irisan daun bawang hijau
  • Biji wijen panggang


  • Rebus kaki babi dalam 2 liter air selama 10 menit, untuk menghilangkan kotoran dan gumpalan darah dari daging.
  • Setelah 10 menit, siram daging dengan air mengalir, bersihkan bagian darah dan kotoran yang menggumpalnya.
  • Rebus 4 liter air, masukkan daging dan bahan-bahan lain untuk membuat kaldu. Didihkan, lalu kecilkan api dan rebus selama 8 jam.
  • Membuat Chashu : Datarkan samcam babi dengan cara memukul nya dengan palu dapur/ penggilas pastry. Jangan memukul terlalu keras, hanya untuk mendatarkan permukaan daging sehingga mudah digulung.
  • Tusuk-tusuk daging (bagian daging, bukan bagian kulitnya) dengan menggunakan penusuk daging atau penusuk sate. Lalu lumuri daging dengan kecap asin dan garam.
  • Gulung daging dan ikat ketat dengan menggunakan benang dapur. Sisihkan selama 15 menit.
  • Tuang minyak dalam panci dan tumis bawang putih, bawang bombay, jahe, dan daun bawang hingga harum.
  • Tuang air dan masukkan samcam. Beri garam dan merica dan bawang putih goreng. Terakhir, masukkan gula pasir/ brown sugar.
  • Tutup panci dan didihkan. Setelah mendidih, kecilkan api dan rebus pelan selama 1,5 jam.
  • Setelah 1,5 jam, biarkan daging dan saus mendingin sempurna.
  • Simpan daging dan saus dalam sebuah toples/ mangkuk, pastikan saus merendam semua permukaan daging. Sisihkan sebagian saus untuk merendam telur setengah matang. Simpan dalam lemari es selama semalaman.
  • Membuat Telur Setengah Matang: Rebus telur dalam air mendidih selama 5 menit saja. Setelah 5 menit, segera keluarkan telur dari air panas dan siram dengan air dingin. Rendam telur dengan air yang dicampur dengan es batu untuk menghentikan proses masak dan mempermudah pengupasan telur nantinya. Setelah 20 menit, kupas telur.
  • Rendam telur dalam saus Chashu dan simpan dalam lemari es semalaman.
  • Keesokan harinya, iris Chashu dalam keadaan dingin, masing-masing setebal 1 cm.
  • Panggang Chashu pada panci anti lengket dan taburi dengan 1 sendok makan gula pasir/ brown sugar. Balik Chashu beberapa kali hingga permukaannya kecoklatan.
  • Rebus mie ramen dan siram dengan air matang dingin. Tiriskan sempurna.
  • Tuang kaldu panas dalam mangkuk, masukkan mie ramen, Chashu, telur setengah matang, lembaran rumput laut, irisan daun hijau dan biji wijen. Selamat menikmati!

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