Slow-Simmered Tonkotsu Ramen with Hand-Shredded Chashu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A true-to-origin Japanese ramen featuring 12-hour pork bone broth and fall-apart chashu, served with perfectly al dente noodles and fresh garnishes. This japanese-inspired asian ready in about 840 minutes pairs pork bones, pork belly, large, quartered onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 820 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (8 ratings) Prep: 120 min Cook: 720 min Serves 2 Japanese cuisine 820 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 lbs pork bones, 12 oz pork belly, 1 large quartered onion, 3 smashed garlic cloves, and 1-inch sliced ginger in a large stockpot. Cover completely with cold water, bring to a gentle simmer over medium-low heat for 10 minutes, then skim off all impurities.
  2. Step 2: Add 4 cups dashi stock, 3 tbsp soy sauce, and 2 tbsp mirin. Maintain a bare simmer (never boiling) for 12 hours, skimming occasionally until broth is milky white and reduced by 1/3.
  3. Step 3: After 12 hours, strain broth through a fine-mesh sieve into a clean pot. Remove pork belly, shred into 1/4-inch strips, and set aside. Simmer broth for 30 minutes to concentrate flavor, then season with salt to taste.
  4. Step 4: Cook 8 oz ramen noodles in boiling salted water for 3 minutes until al dente; drain and rinse under cold water. Divide noodles between two bowls, top with shredded pork belly, soft-boiled eggs, and green onions.
  5. Step 5: Ladle hot broth over noodles until bowls are 3/4 full. Garnish with torn nori sheets and serve immediately with pickled ginger on the side.

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Frequently asked questions

How long does Slow-Simmered Tonkotsu Ramen with Hand-Shredded Chashu take to make?

Total time is about 840 minutes (120 min prep + 720 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Tonkotsu Ramen with Hand-Shredded Chashu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork bones from drying out.

Can I substitute ingredients in Slow-Simmered Tonkotsu Ramen with Hand-Shredded Chashu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Tonkotsu Ramen with Hand-Shredded Chashu for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Tonkotsu Ramen with Hand-Shredded Chashu?

Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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