Tonkotsu Broth, Instant Pot

also called instant pot tonkotsu · pressure cooker tonkotsu · pressure cooker ramen broth · tonkotsu in the instant pot · 豚骨 · pork bone broth · quick tonkotsu

Also written for the plain way (3 to wash).

The table

The pot does the extraction. It cannot do the emulsion.
2 lb(900 g; split lengthways by the butcher)pork trottersparboil 30 min, then scrub every bonecook at high pressure 90 minwait out the natural release 30 min, aromatics inboil hard, lid off, 20 min — this is the colourstrain, pressing the softened marrow through
2 lb(900 g)pork neck bones
6 oz(170 g)pork fatback
3 qt(2.8 L)cold water
2 1/2 qt(2.4 L)water
1 large(halved)yellow onion
1 head(halved across)garlic
2 in(sliced)fresh ginger
4 stalksscallion greens
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2parboil 30 min, then scrub every bone

3cook at high pressure 90 min

goes in with what step 2 made

4wait out the natural release 30 min, aromatics in

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 50 min1 of 5 steps gives no time
Needs you
none given
If you get it wrong
Narrow — the twenty minutes with the lid off is the whole white of it, and a broth not boiled hard there stays thin and grey
What you'll wash
Three things — the Instant Pot, a coarse sieve, a container for the strained broth

  1. parboil 30 min, then scrub every bone

    30 minwalk awayfrom the start

  2. cook at high pressure 90 min

    1 hr 30 minwalk away30 min in

  3. wait out the natural release 30 min, aromatics in

    30 minwalk away2 hr in

  4. boil hard, lid off, 20 min — this is the colour

    20 minwalk away2 hr 30 min in

  5. strain, pressing the softened marrow through

    not timed2 hr 50 min in

You'll need Instant Pot

Goes with

See how it is written
>> title: Tonkotsu Broth, Instant Pot
>> category: Soups
>> tags: pork, japanese, stock, ramen, instant pot, pressure cooker
>> counters: Instant Pot
>> aka: instant pot tonkotsu, pressure cooker tonkotsu, pressure cooker ramen broth, tonkotsu in the instant pot, 豚骨, pork bone broth, quick tonkotsu
>> servings: 8
>> dish: tonkotsu-broth
>> kit: Instant Pot
>> pairs-with: tonkotsu-ramen
>> time: 3 hr 30 min
>> slack: narrow — the twenty minutes with the lid off is the whole white of it, and a broth not boiled hard there stays thin and grey
>> washing-up: the Instant Pot, a coarse sieve, a container for the strained broth

>> step: The pot does the extraction. It cannot do the emulsion.
The pot does the extraction and does it in an afternoon instead of a day.

>> step: parboil 30 min, then scrub every bone
Cover @pork trotters{2%lb}(900 g; split lengthways by the butcher), @pork neck bones{2%lb}(900 g) and @pork fatback{6%oz}(170 g) with @cold water{3%qt}(2.8 L) in the #Instant Pot{}, bring to a hard boil on Sauté and ~parboil{30%min}. Scrub every bone until nothing brown or grey clings to it.

>> step: cook at high pressure 90 min
Return @&(~1)scrubbed bones{} to the pot with @water{2 1/2%qt}(2.4 L), lock the lid and ~pressure cook{90%min} at high pressure.

>> step: wait out the natural release 30 min, aromatics in
Let @&(~1)pot{} ~natural release{30%min} until the pin drops on its own, then drop @yellow onion{1%large}(halved), @garlic{1%head}(halved across), @fresh ginger{2%in}(sliced) and @scallion greens{4%stalks} into the broth.

>> step: boil hard, lid off, 20 min — this is the colour
Boil @&(~1)broth{} on the highest Sauté setting with the lid off, ~boil{20%min}, until it turns opaque and the fat stops pooling on the surface.

>> step: strain, pressing the softened marrow through
Strain @&(~1)broth{} through a coarse sieve, pressing the softened marrow and knuckle cartilage through with a ladle.