Entree: Japan – Shikoku – 徳島ラーメン ➤ Tokushima Ramen (Regional ramen from Tokushima with a soy-forward pork broth, back fat, thicker noodles, and raw egg topping)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 4 hrs

Total 5 hrs

Ingredients

- 3 lb (1.36 kg) pork bones (neck and trotters recommended) for broth
- 1/2 lb (227 g) pork belly, rolled and tied for chashu, approx. 8 oz (227 g)
- 12 oz (340 g) fresh thick ramen noodles (4 portions)
- 6 tbsp (90 ml) soy sauce (shoyu) for tare
- 1 tbsp (15 ml) mirin for tare
- 1 tbsp (15 ml) sake for tare
- 1 tsp (4 g) granulated sugar for tare
- 4 large eggs, approx. 1.8 oz (50 g) each, for serving (raw or soft-poached)
- 4 cloves garlic, smashed
- 1-inch (2.5 cm) piece fresh ginger, sliced
- 8 cups (1.9 L) water
- 2 tbsp (30 g) rendered pork back fat or lard, plus extra to finish bowls
- 1 cup (100 g) sliced green onions (scallions) for garnish
- 1/2 cup (50 g) menma (bamboo shoots) for topping (optional)
- 1 sheet (approx. 5 g) nori seaweed for garnish (optional)
- 1 tsp (5 g) toasted sesame oil (optional, for aroma)

Instructions

1. Preheat the oven to 425°F (220°C). Place the pork bones on a roasting pan and roast for 30 minutes to deepen flavor. Transfer bones to a large stockpot.
2. Add 8 cups (1.9 L) water to the pot with roasted bones. Bring to a brisk simmer, skimming scum regularly. Add smashed garlic and sliced ginger. Simmer gently, uncovered or partially covered, for 3–4 hours to extract a rich pork broth.
3. Meanwhile prepare tare: combine 6 tbsp (90 ml) soy sauce, 1 tbsp (15 ml) mirin, 1 tbsp (15 ml) sake, and 1 tsp (4 g) sugar in a small saucepan. Heat gently until sugar dissolves. Remove from heat and set aside.
4. Prepare chashu: Roll and tie the 1/2 lb (227 g) pork belly. Sear on all sides in a hot pan, then place in a small pot with 1/2 cup (120 ml) water, 2 tbsp (30 ml) soy sauce (from tare reserved), 1 tbsp (15 ml) mirin, and 1 tbsp (15 ml) sake. Simmer gently, covered, for 45–60 minutes until tender. Cool slightly, slice thinly for bowls.
5. Once the broth is ready, strain out bones and aromatics, returning the clear broth to the pot. Skim fat to preference; reserve 2 tbsp (30 g) rendered pork back fat to add back into the finished bowls for the authentic Tokushima mouthfeel.
6. To assemble the bowls, warm 4 ramen bowls. Add 1 to 1.5 tbsp (15–22 ml) of the prepared tare into each bowl (adjust to taste). Ladle about 2 cups (480 ml) of hot pork broth into each bowl and stir to combine with tare.
7. Cook the fresh ramen noodles in boiling water according to package instructions (typically 1–2 minutes) until just tender. Drain and divide noodles among the bowls.
8. Top each bowl with sliced chashu, 1 raw or soft-poached egg (4 large eggs, approx. 1.8 oz / 50 g each), a spoonful of rendered pork back fat or lard, sliced green onions, menma, and nori if using. Drizzle a few drops of toasted sesame oil if desired.
9. Serve immediately while hot, encouraging diners to break the egg into the broth for an authentic Tokushima experience.