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Traditional Tonkotsu, Shoyu, and Black Garlic Oil Ramen
Ramen served with a shoyu and black garlic oil base, a long-cooked tonkotsu broth, and classic toppings: pork, marinated bamboo shoots, a soft-boiled egg, scallions, and sesame. The video describes the restaurant dish but does not provide quantities or detailed assembly instructions.
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Ingredients
- Shoyu base
- Black garlic oil
- Tonkotsu broth (Cooked for 12 hours)
- Homemade organic noodles
- Pork (Two slices; the word spoken seems to refer to pork, but the cut is uncertain)
- Marinated bamboo shoots
- Ni tamago soft-boiled egg
- Scallions
- Sesame
Steps
- 1
Prepare or obtain a shoyu base and black garlic oil for the ramen; the source does not indicate their proportions or preparation method.
- 2
Cook the tonkotsu broth for 12 hours. The video does not specify the temperature or method.
- 3
Add the homemade organic noodles to the ramen base; the video does not detail their cooking or the exact assembly.
- 4
Serve the ramen with two slices of pork, marinated bamboo shoots, a ni tamago soft-boiled egg, scallions, and sesame.
Notes
The source presents a restaurant ramen dish rather than a complete recipe: the quantities, preparation of the bases and broth, noodle cooking, and plating details are not provided. The transcription of the pork topping (“portia choux”) is uncertain.
Nutrition per serving
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