The word ‘tonkotsu’ literally translates to ‘pork bone’, and this is what gives the broth its rich flavour and silky texture. In Japan, ramen-yas boast of 60-70 hour simmered broths, but here we keep the broth at a rolling boil for 7 hours, which is plenty of time to extract all the flavour from the pork. Ramen is flavoured with a ‘tare’, or seasoning, and there are three traditional tares: shoyu (soy sauce), shio (salt), and miso (fermented soybean paste). Here we are using a shoyu tare to add depth of flavour to the broth, along with aromatics such as ginger, garlic, and spring onion, which are traditional flavours across Asia.
