Homemade Tonkotsu Ramen

I know it is still very early to claim the winter weather here in UAE, but the temperature recently definitely showed a cooler breeze here in the desert. Well, anyhow, I'm totally enjoying it :) Although this change of weather here also marks a season of colds and flu :( and for foodie like me, the craving for hot soup. Yep, something to warm-up my tummy and to satisfy my ever craving palate.

I've been asking my husband to dine out in a recently opened restaurant featuring bowls of ramen and Japanese style rice bowls topped with different meat of your choice. But since, I've heard no so good reviews from my friends, I just decided to do my own version of tonkotsu ramen at home.

Considering a little effort in preparation, I think it was worth it though. I have to buy pork a day in advance to have it marinated overnight for a flavorful result. The ingredients are not so complicated but requires some techniques. Even boiling of eggs was a little delicate than my usual boiled eggs. It has to be cooked yet the yolk should be a little runny to add flavor in the ramen. Good thing I was able to achieved the perfect texture by boiling it not more than 6 minutes.

Anyhow, here's how I did my homemade tonkotsu ramen!


  • Ramen Noodles (fresh egg noodles) - soak in hot water for 3 minutes then drain
  • Peeled boiled Eggs - boiled not more than 6 minutes
  • Thinly sliced green onions
  • fried crispy garlic
  • Sesame oil
  • Oil (pork pork frying)
  • Marinated Pork Belly (Prepared at least a day in advance):
    • 3/4 kg slab boneless pork belly, rolled and secured with strings (about 3 inches thick)
    • 3 cloves garlic - minced
    • 1 tablespoon peppercorns
    • 3 bayleaves
    • 1/2 cup apple cider vinegar
    • 1/4 cup balsamic vinegar
    • 2 tablespoons ginger powder
    • 1/4 cup soy sauce
    • 1 tablespoon salt
    • 1 tablespoon sugar
    • enough water to cover it
  • Broth:
    • 2 tablespoons oil
    • 2 liters water
    • 2 medium size carrots - sliced
    • 1 cup shitake mushrooms (soak in hot water)
    • 3 cloves of garlic - minced
    • 1 large onion - sliced
    • about 2 inches of ginger - minced
    • 1/2 cup green onion - chopped
    • 2 teaspoons ground pepper
    • 1 teaspoon chili flakes
    • 1 tablespoon salt
    • 1 tablespoon oyster sauce
    • 2 bouillon cubes (beef)
    • 3 tablespoons sesame oil


  • Pork Belly:
    • Remove rolled pork belly from the marinate. Put it in a napkin to remove excess liquid. (Do not throw the liquid marinate)
    • Heat a pan with 1/4 cup oil.
    • Fry the pork roll on each side until lightly brown.
    • Put back the lightly fried pork roll to the liquid marinate in a pot.
    • Boil the pork roll in the marinate for about an hour in medium high heat.
    • Once it is cooked, remove the pork from the liquid and let it slightly cool.
    • Remove the strings from the pork and thinly slice it.
  • Broth:
    • Heat oil on a pot.
    • Sautee garlic, onion and ginger.
    • Add the carrots and mushrooms. Let it simmer for 2 minutes.
    • Pour in the water.
    • Add bouillon cubes, chili flakes and green onions.
    • Add salt, ground pepper, oyster sauce and sesame oil.
    • Let it boil.
    • You may adjust the seasonings as you like.
  • Plating:
    • Add noodles on a bowl.
    • Pour in the broth enough to cover the noodles.
    • Put in mushrooms and carrots from the broth on top of the noodles.
    • Slice the egg and carefully put on top of the noodles.
    • Put at least 3 slices of pork.
    • Garnish with green onions, crispy fried garlic and drizzle some sesame oil.
  • Serve and enjoy!


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