Tonkotsu Ramen with Sous Vide Pork

Anova Culinary

Tonkotsu ramen broth is the king of ramen broths, mainly because it takes a lot of love to make it. You have to boil pork bones for six hours to really get that thick, porky flavor. You then add toppings such as pork and egg, and of course ramen noodles.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 06:30

Recipe Time: 12:00

Temperature : 176F / 80C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).
  2. Place the pork in a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.
  3. About 6 hours before the pork is finished, prepare the broth: Combine the pork bones and water in a large stock-pot. Heat to a gentle simmer over medium-low heat. Continue to simmer for 5 hours, making sure that the water level does not reduce too far.
  4. Add the soy sauce, sake, and miring to the broth and return to a simmer. Continue to cook for 1 hour. Strain through a fine-mesh strainer set over a large bowl. Discard bones. Return broth to stock pot and set over low heat to keep warm.
  5. Meanwhile, prepare the eggs: Place eggs in a small saucepan and cover with cold water. Bring water to a boil over high heat. Continue to boil eggs for 5 minutes. Immediately drain and and transfer to an ice bath.
  6. When the eggs are completely cool, carefully remove the shell. Slice in half before serving.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and let rest until cool enough to handle. Pour any cooking liquid from the bag into the pot of broth.
  2. Using your fingers or two forks, shred the pork into bite-sized pieces.
  3. Bring a large pot of water to a boil over high heat. Add the ramen noodles and cook according to package directions. Drain and divide between two serving bowls.
  4. Top noodles with broth and pork. Arrange bamboo shoots, corn, scallion, and eggs in each bowl. Drizzle with sesame oil and chile oil, if using. Serve.