Hakata-style Tonkotsu Ramen
Creating an authentic bowl of Hakata-style tonkotsu ramen is all about rich broth and simple, flavorful toppings. Here’s how to make it:
1. Prepare the Broth: Start with a rich, creamy tonkotsu broth. If you haven’t already, make this by simmering pork bones on high heat until you achieve a silky, milky consistency. For a quick guide, check our previous reel.
2. Choose Your Base (Kaeshi): Hakata-style ramen uses a base seasoning, or kaeshi, to add depth to the broth. Traditional choices are soy sauce (shoyu) or salt (shio). Add your chosen kaeshi to the bowl, and then pour in the hot tonkotsu broth, stirring to blend the flavors evenly.
3. Cook the Noodles: While the broth is warming, cook GF ramen noodles to a firm texture. Drain and add them directly to your bowl of prepared broth.
4. Add Toppings: For the signature Hakata toppings, start with thinly sliced pork chashu, which adds a savory, tender bite. Next, sprinkle finely chopped green onions for freshness and a slight crunch. Add a dash of sesame seeds for nutty richness.
5. Finish with Beni Shoga: Finally, top with beni shoga (pickled red ginger). This adds color and a mild, spicy tang that perfectly balances the richness of the broth.
Enjoy this simple yet satisfying bowl of Hakata tonkotsu ramen, where each ingredient shines.
