Notes from my fourth attempt at Tonkotsu. This is a Shio Tonkotsu ramen.
We have a mild obsession with Tonkotsu ramen. A few months back, we made our first ramen broth at home using the David Chang/Momofuku recipe – the one from his book, not online or Lucky Peach, which calls for 5 lbs meaty pork bones and 4 lbs chicken. After a weekend of boiling bones and roasting chicken backs, and cleaning an endless stream of dishes, it was a let-down. It didn’t have anything special going for it; it just sort of tasted like chicken, and the veggies were far too prominent. The tare that went along with it was just sort of fine, but seemed only to exist to mask the inadequacy of the broth, as opposed to enhancing it or adding another dimension to the bowl as a solid tare should do. I’m glad we tried it, but we won’t be making that again. Continue reading