A little more colour is needed so I’m going to also add boiled carrots which will keep the flavour clean. Also, an egg… well, it goes in a tuna niçoise so it’s in. I knew I would need something that would cut through the fattiness of the tonkotsu broth so I decided that raw cucumber would be perfect as it goes so well with tuna. I had tuna in the fridge and it needed to be eaten so I figured, why not give it a go I may just stumble upon an unknown and delicious flavour combination in the process? My next port of call was to figure out what would go with this interesting medley. Ok, so you may think I’ve gone a bit mad by adding tuna to a pork broth but hear me out. Next time I will try the 6 hour method though as I’m all about the experiments. So, for this recipe I will try pressure cooking the bones. This sounds like the exact thing we want in a tonkotsu, a nice thick body. It is also a great way to create a stock because the pressure cooker allows for temperatures of up to 120C to be reached, which means the collagen can be converted into gelatin much quicker giving a greater body to the stock.
For this reason it is a great way to create a bolognese sauce during the week as it allows the meat to be cooked for around an hour instead of three of four. Pressure cookers are a great invention to speed up the time it takes for the collagen in meats to break down and render the meat so tender it seems to literally melt in your mouth. To cook in the pressure cooker or not to, that is the question. I can hardly contain my excitement for this one! Under pressure All of this hard work and preparation should lead to a wonderfully satisfying, milky white broth that sticks to your lips as you slurp it through the noodles. Then during the cooking any scum that rises to the top needs to be removed and to top it all off, the whole boiling process should last for at least 6 hours (but some restaurants seem to cook it for days on end). The bones have to first be blanched of all their blood and then they have to be cleaned before even starting the cooking process. I’ve never tasted tonkotsu so attempting to create an authentic experience is going to be tricky, especially considering it is one of the most involved ramen recipes. So, I’ve finally got round to getting some pork bones and trotters from the butchers so that I can make a tonkotsu ramen, supposedly the holy grail of the ramen world.
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