Tonkotsu Ramen
Tonkotsu Ramen
Hakata-Style Tonkotsu Ramen: The Real Deal (Yes, It's Gluten-Free)
Tonkotsu is THE ramen. Rich. Creamy. That signature milky-white broth. It's what made Hakata famous.
And yeah, it takes time. But if you want authentic tonkotsu? This is how you do it. Gluten-free or not.
The Broth – Pork Bones Only
Hakata-style tonkotsu uses pork bones—marrow bones, knuckle bones, and if you can get them, trotters for extra richness.
First, CLEAN the bones. Put them in a pot, cover with cold water, boil for 5 minutes. This draws out impurities. Drain. Rinse the bones under cold water. Scrub off any blood or dark spots.
Now the real cooking begins. Put the cleaned bones back in the pot. Cover with fresh water. Bring to a HIGH BOIL.
Here's the secret: keep it at a LOW ROLLING BOIL. You're emulsifying the collagen and fat, turning it milky. Cover the pot. Simmer for AT LEAST 4 hours. Add water as needed. Stir occasionally.
As the bones break down, the broth turns silky and WHITE. That's when you know it's ready. Strain out the bones.
The Assembly – Keep It Simple
Hakata-style is about simplicity. The broth does the work.
In your bowl: add your kaeshi (seasoning base)—either soy sauce (shoyu) or salt (shio). Pour in the hot tonkotsu broth. Stir.
Cook your GF Ramen Lab noodles firm. Add them to the broth.
Toppings: thinly sliced pork chashu, finely chopped green onions, sesame seeds, and beni shoga (pickled red ginger). The ginger cuts through the richness perfectly.
This is traditional tonkotsu. Just with gluten-free noodles. Rich. Simple. Real.
Try it. Tag #GFRamenLab.
Have a GF day.
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