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Only about 10 more hours until this Tonkotsu ramen broth is ready to consume


Only about an hour left... strained all the remnants of skin and tiny pig bones and now simmering the aromatics and testing the seasoning level. Soo yummy already
 
Holy labor (and CO2 emission) intensive HaHa. I had a rough idea of the ramen process from watching cooking YouTubes, but didn't appreciate the amount of time.
There was a great Sushi/Ramen place close to where I live but unfortunately didn't survive the pandemic. You're making me hungry, especially in this bleak cold weather.
Japan is on my bucket list.
 
PeterT said:
Holy labor (and CO2 emission) intensive HaHa. I had a rough idea of the ramen process from watching cooking YouTubes, but didn't appreciate the amount of time.
There was a great Sushi/Ramen place close to where I live but unfortunately didn't survive the pandemic. You're making me hungry, especially in this bleak cold weather.
Japan is on my bucket list.
Click to expand...
Oh yeah, the labour is long, and at the beginning after you blanch the trotters and have to wash and scrub them it is a lot of work. After it it just a matter waiting and watching as everything dissolves into almost nothingness. When you strain the brother the bones that are left are bleached out and super light having lost all the marrow and plenty of the mineral content.

Some people dump in their aromatics prior to straining the trotter remnants but I prefer to strain it clear so as I season and simmer I can get a purer taste...

I have plenty of ramen options and recently went to Kinton Ramen in guelph, but damn they charge for individual toppings so a bowl can add up to $25 in no time. Mine tastes as good as the best I've ever had and the broth freezes well so I just like to make my own.

Japan is on my bucket list for sure. I like a lot more than their ramen that is for sure.
 
I stuck a bit in the fridge to chill for an hour, this is the result, a super rich emulsion that sets up firmer than jello...

This is the perfect colour, with one exception. I used 1 1/2 tablespoons of gochujang paste in the large pot of broth. This caused some of the non emulsified oil to be tinged an orange colour, and the main brother to be a little darker than usual. If you look closely you can see a few tiny specks of pepper in the gelatin...

If you dont blanch and wash the trotters the hemoglobin oxidizes and makes the broth a much darker brown.

1739592733741.jpeg
 
Okay, I ate for an hour. Then took a quick break to post the pics of dinner, and ate for another 40 minutes.

I'm stuffed, no one offer me an after dinner mint. Not even a wafer thin one.
 
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