飽足主餐
叉燒拉麵
器具
Large stock pot (10-12 L)For long broth simmering
Heavy-bottomed braising potFor chashu pork
Fine-mesh strainer + cheeseclothClarifying broth
Kitchen twineTying chashu roll
Medium saucepanFor tare and egg marination
Ramen bowls (large, 900 ml)Pre-heated in oven or with hot water
Timer / scheduling notesFive parallel processes require organization
食材
份量
4
採購清單：pork leg bones, pork back fat, chicken carcasses, pork belly (slab), eggs, dried ramen noodles (or fresh alkaline noodles), soy sauce, mirin, sake, kombu, dried shiitake, niboshi (dried sardines), garlic, ginger, scallions, nori, sesame seeds, chili oil, white pepper
A. Tonkotsu Broth
Pork leg bones (femur, split)
1 1/2 kg
Chicken carcasses
2
Pork back fat
150 g
Garlic
1
Ginger
50 g
Scallion whites
4 stalks
Water
5 L(to start)
B. Tare (Seasoning Concentrate)
Soy sauce
200 ml
Mirin
100 ml
Sake
100 ml
Kombu
10 g(one 10 cm piece)
Dried shiitake
4 pieces
Niboshi (dried sardines)
15 g
C. Chashu Pork Belly
Pork belly (skin-on slab)
800 g
Soy sauce
100 ml
Mirin
50 ml
Sake
50 ml
Sugar
2 tbsp
Garlic
3 cloves
Ginger
3 slices
Water
200 ml
D. Ajitama (Marinated Soft-Boiled Egg)
Eggs
4 l
Soy sauce
100 ml
Mirin
100 ml
Water
100 ml
E. Assembly
Fresh alkaline ramen noodles
480 g(120 g per bowl)
Nori sheets
4
Scallion greens
2 stalks
White sesame seeds
1 tsp
Chili oil (la yu)
To taste
White pepper
To taste
步驟
1
Prepare the Bones
Soak pork bones in cold water for 1 hour, changing water twice. Then blanch: place bones and chicken carcasses in a pot, cover with cold water, bring to a boil at 100°C (212°F). Boil 10 minutes. Drain, rinse each bone under running water, scrubbing off all scum and blood residue. This is non-negotiable.
2
Build the Broth
Place cleaned bones, back fat, garlic, ginger, and scallion whites in the stock pot. Add 5 L cold water. Bring to a rolling boil over high heat. Once boiling, reduce to a vigorous simmer — you want constant bubbling, not a gentle simmer. Cook for 12-18 hours, adding water as needed to keep bones submerged. Stir and press the bones with a ladle every 2-3 hours.
3
Make the Tare
Combine soy sauce, mirin, and sake in a saucepan. Add kombu, dried shiitake, and niboshi. Heat gently to 70°C (158°F) — do not boil. Hold at this temperature for 30 minutes. Strain through fine mesh, pressing solids. Cool and store.
4
Braise the Chashu
Roll the pork belly tightly into a cylinder (fat side out) and tie with kitchen twine at 2 cm intervals. Sear all surfaces in a hot pan at 200°C (392°F) until deeply browned — 6-8 minutes total. Transfer to the braising pot. Add soy sauce, mirin, sake, sugar, garlic, ginger, and water. Bring to a simmer, cover with a drop lid (otoshibuta) or parchment round, and braise at 90°C (194°F) for 2.5-3 hours, turning every 45 minutes.
5
Make the Ajitama
Bring water to a full boil at 100°C (212°F). Gently lower room-temperature eggs in with a spoon. Boil exactly 6 minutes and 30 seconds. Transfer immediately to an ice bath for 5 minutes. Peel carefully. Combine soy sauce, mirin, and water for the marinade. Submerge peeled eggs in the marinade in a sealed bag or container. Refrigerate for 4-24 hours.
6
Strain and Finish the Broth
Strain the broth through a fine-mesh strainer lined with cheesecloth. Press the bones to extract maximum liquid. You should have approximately 3 L of thick, ivory broth. Taste it — at this point it should be rich and porky but essentially unseasoned (the tare provides salt later). If too thin, reduce over medium-high heat. If too thick, thin with water.
7
Assemble the Bowl
For each bowl: place 3 tbsp tare in the bottom of a pre-heated bowl. Ladle 350 ml hot broth over it and stir to combine. Cook noodles in rapidly boiling water at 100°C (212°F) for 60-90 seconds (fresh) or per package directions. Drain thoroughly — shake vigorously to remove excess water. Place noodles in the broth. Arrange toppings: 3-4 slices of torched or seared chashu, one halved ajitama, nori sheet resting against the rim, scallion greens, sesame seeds, and a drizzle of chili oil.
常見錯誤
Grey, muddy broth
原因：Bones not cleaned properly before boiling
解法：Soak, blanch, and scrub every bone meticulously
Clear, thin broth
原因：Simmer too gentle
解法：Maintain vigorous, rolling boil for full 12-18 hours
Oversalted bowl
原因：Tare measured by eye
解法：Use exactly 3 tbsp tare per bowl; adjust from there
Chashu falls apart
原因：Braised too hot or too long
解法：Keep at 90°C (194°F); 2.5-3 hours maximum
Hard-boiled ajitama yolk
原因：Boiled too long or no ice bath
解法：Exactly 6:30 boil; immediate ice bath
保存與加熱
Broth (refrigerator)5 daysShould set to jelly; reheat gently
Broth (freezer)3 monthsFreeze in 350 ml portions for single bowls
Tare (refrigerator)2 weeksImproves with age
Chashu (refrigerator)5 daysStore in braising liquid; slice when cold for clean cuts
Ajitama (refrigerator)3 days in marinadeBeyond 3 days, whites become rubbery