What You Need to Know
The rich umami broth in Tonkotsu Ramen is made by extracting collagen and gelatin from pork bones through a process called gelatinization, which involves breaking down the collagen into gelatin. This process typically involves simmering the pork bones at 80-90°C (176-194°F) for 4-6 hours.
Steps
- 1.
Hakata-style Tonkotsu (Fukuoka, Japan): Ultra-creamy broth achieved through 18+ hour boiling of pork femurs
- 2.
Tsukemen (dipping ramen) (Tokyo, Japan): Concentrated tonkotsu base for intense dipping sauce
- 3.
Tonkotsu Mazemen (Kyushu, Japan): Broth reduction creates viscous sauce for broth-less noodles
The Science
Primary Reaction
Gelatinization