If you're looking to be the real MVP this holiday season, make this ramen broth. Bonus points if you pair your broth gift with fresh ramen noodles (you can find these in the refrigerator or freezer section of any asian supermarket).
There are 4 main steps to this recipe:
make the bone broth
turn that into tonkotsu broth
make the dashi
combine the tonkostu broth and dashi
Make the Bone Broth
To make about 6 servings of broth, you'll need to start with about 5 pound of pork (or beef) bones. Rinse bones then roast bones at 450°F for 30 minutes on a baking sheet.
After the bones are roasted, place bones and the following ingredients to a pressure cooker and pressure cook on high for 3 hours.
1 large onion
2 bunches green onions, white part only save greens for garnish
1 head garlic
1 3-inch piece of ginger
8 cups water
Turn That Into Tonkotsu Broth
Once the 3 hours are complete, release the steam valve, remove the lid and add about 1 pound of chicken legs (wings, thighs or drumsticks). Sauté on high for 1-2 hours. The cloudy white color will begin to form in this step as the minerals and collagen from the bones release).
Strain the liquid, discard the solids. Allow to cool for about 1 hour and refrigerate overnight.
Discard the solid fat that has formed overnight on the top of the broth.
Make the Dashi
Soak 8 square inches of Kombu in 4 cups of room temperature water for 30 minutes. After, bring to a boil and let simmer for 10 minutes. Remove from heat. Discard the Kombu. Add 1 tablespoon of katsuobushi to the water and let steep for 10 minutes. Strain and discard solids.
Make the Tonkotsu Ramen Broth
Mix the dashi and Tonkotsu broth to make tonkatsu ramen broth.
Store in a glass container in the fridge for 3 days or in the freezer for 3 months.
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