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Growing Chefs! Ontario Tonkotsu Ramen

Tonkotsu Ramen

“This recipe is a classic example of a sum being more than its parts, combining many recipes together to create an amazing meal that elevates each ingredient! Whether you follow the recipe, or experiment with your own inclusions, you can’t go wrong with a tasty bowl of Ramen!”
Difficulty
Intermediate
Yield
Serves 6 - 8
Ingredients
1 recipe Tonkotsu broth1 recipe Marinated eggs1 recipe Chashu Pork Belly1 recipe Mayu2 pounds ramen noodles1 cup enoki mushrooms1 cup green onions, sliced8 sheets of nori2 cups corn kernels, charred
Equipment
Large potWooden spoonChef's knifeCutting boardMesh strainerSpider or slotted spoonMixing bowls of various sizesDish towelsTasting spoons

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

In a frying pan over high heat, lightly char the corn and set aside.

Trim the bottom of the enoki mushrooms.

Cook the ramen noodles according to the directions on the package.

Get Cooking!

Reheat the noodles in the broth and place into a bowl. Reheat the egg, then slice in half lengthwise and top the noodles. Reheat the slices of chashu pork and place into the bowl. Quickly dip the enoki mushrooms into the hot broth and place into the bowl. Season the broth with mayu and any other desired seasonings (soy sauce, hot sauce or miso) and fill the bowl with hot broth. Top with ripped nori pieces, sliced green onions and charred corn.