Tonkotsu Broth
Making an authentic Hakata-style tonkotsu broth requires just pork bones and water, but the process takes patience to achieve the signature rich and creamy broth.
1. Choose Your Bones: The key to Hakata-style ramen is using pork bones, particularly marrow and knuckle bones. If you can, include a few trotters for extra richness.
2. Pre-Clean the Bones: Place the bones in a large pot and cover them with cold water. Bring the water to a boil and let it simmer for 5 minutes. This step helps remove impurities. Drain the bones and rinse them thoroughly under cold water, making sure to scrub off any blood or dark spots.
3. Prepare for Long Cooking: Return the cleaned bones to the pot and fill it with fresh water. Bring to a boil over high heat.
4. Simmer for Hours: Reduce the heat to a low boil and cover the pot. Simmer the bones for at least 4 hours, adding more water as needed. You want the broth to gradually reduce and concentrate its flavors. Stir occasionally, but let the heat do the work.
5. Achieve the Milky Broth: As the bones break down, the broth will turn into a silky, white liquid. This is when you know it’s ready. Strain out the bones and you have your rich, Hakata-style tonkotsu broth.
