Tonkotsu Ramen

also called tonkotsu ramen · tonkotsu · 豚骨ラーメン · とんこつラーメン · Hakata ramen · pork bone ramen · white ramen · a bowl of tonkotsu

The table

Assembly, not cooking. Everything is already hot, the bowl goes together in ninety seconds, and it is eaten immediately.
1 1/2 Tbs(22 mL)shio tarespoon the tare and mayu into a scalded bowlboiling broth in, stir oncelay the noodles in, straightened with chopstickslay the toppings, serve at once
1 tsp(5 mL)mayu
1 1/2 cups(350 mL; at a full boil)tonkotsu broth
5 oz(140 g; 1.5 mm straight)ramen noodlesboil 15 sec, drain hard
4 qt(3.8 L; hard-boiling, unsalted)water
3 slices(warmed)chāshū
2 Tbs(soaked and shredded)kikurage
1 Tbs(red pickled ginger)beni shoga
1 stalk(thinly sliced)scallion
1 tsptoasted sesame seeds
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.12 things to get out.

Pans and tools

Before anything else

2spoon the tare and mayu into a scalded bowl

3boiling broth in, stir once

goes in with what step 2 made

4boil 15 sec, drain hard

6lay the toppings, serve at once

goes in with what step 5 made

Cooking it

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

The clock

Start to finish
at least 15 sectwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 10 min.

  1. spoon the tare and mayu into a scalded bowl

    not timedfrom the start

  2. boil 15 sec, drain hard

    15 secwalk awayfrom the start

  3. boiling broth in, stir once

    not timedfrom the start

  4. lay the noodles in, straightened with chopsticks

    not timed15 sec in

  5. lay the toppings, serve at once

    not timed15 sec in

You'll need ramen bowl

Goes with

See how it is written
>> title: Tonkotsu Ramen
>> category: Noodles
>> tags: pork, japanese, ramen, noodles, assembly
>> counters: Ramen Shop
>> aka: tonkotsu ramen, tonkotsu, 豚骨ラーメン, とんこつラーメン, Hakata ramen, pork bone ramen, white ramen, a bowl of tonkotsu
>> pairs-with: tonkotsu-broth, shio-tare, mayu, ramen-noodles, chashu
>> servings: 1
>> time: 10 min
>> step.1: Assembly, not cooking. Everything is already hot, the bowl goes together in ninety seconds, and it is eaten immediately.
>> step.2: spoon the tare and mayu into a scalded bowl
>> step.3: boiling broth in, stir once
>> step.4: boil 15 sec, drain hard
>> step.5: lay the noodles in, straightened with chopsticks
>> step.6: lay the toppings, serve at once

Assembly, not cooking. Everything is already hot, the bowl goes together in ninety seconds, and it is eaten immediately. Scald the bowl with boiling water first and tip it out — a cold bowl takes ten degrees off the soup before it reaches the table.

Ladle @shio tare{1 1/2%Tbs}(22 mL) and @mayu{1%tsp}(5 mL) into a scalded #ramen bowl{}.

Pour @tonkotsu broth{1 1/2%cups}(350 mL; at a full boil) into @&(~1)tare and oil{} and stir once, no more. Taste it now: this is the only moment the seasoning can still be fixed.

Boil @ramen noodles{5%oz}(140 g; 1.5 mm straight) in @water{4%qt}(3.8 L; hard-boiling, unsalted) ~boil{15%sec}, then lift them out and shake the basket hard three or four times. Fifteen seconds is barikata, the Hakata default; water carried into the bowl on the noodles is what makes a shop bowl taste watery, so the shaking is not fussiness.

Lift @&(~1)drained noodles{} into @&(~2)seasoned broth{} and straighten them into one direction with chopsticks so they lie flat rather than knotting.

Lay @chāshū{3%slices}(warmed), @kikurage{2%Tbs}(soaked and shredded), @beni shoga{1%Tbs}(red pickled ginger), @scallion{1%stalk}(thinly sliced) and @toasted sesame seeds{1%tsp} over @&(~1)bowl{} and take it to the table. Thin noodles in a hot bowl keep about three minutes.