Curry Tonkotsu Ramen

Updated: Jul 25, 2021



Intro:


I love the idea of curry and thick broths, for this ramen I decided to create a fairly basic tonkotsu broth then attack it with curry elements. I didn't want the curry to come out too strong as I thought that it could overpower the overall taste of the ramen, therefore I kept the curry flavour fairly mild. Ramen usually takes a few days to make if you're making it in a authentic way so I will try and get straight to the point with each part of the recipe. This length of time when making ramen is due to the noodles taking time to dry and the tare also needs time to mature. As for the noodles I use an Atlas pasta machine to create a consistent noodle. I will split this recipe up into day 1 and day 2 to make things easier. Let's create ramen the right way and get straight to it!



To make 4-5 bowls

Ingredients:


Ramen Noodles:


500g bread flour

200ml ice cold water

5g sodium carbonate (baked bicarbonate of soda)

5g sea salt


Curry Tonkotsu broth:


750g pork bones (femur bone)

100g pork rind

1 white onion

1 leek

50g ginger

1 whole garlic bulb

1 potato

20g kombu

5 dry shiitake mushrooms

2 tbsp mild curry powder

2 tbsp sugar

salt

water


Shoyu Tare:


250ml light soy

250ml water

10g kombu

5g bonito flakes

2 dry shiitake mushrooms

10ml mirin

3g salt

4g sugar


Chashu Pork:


750g pork belly

250ml light soy

50ml dark soy

250ml water

70g brown sugar

50ml mirin

20g ginger

4 spring onions

5 garlic cloves


Toppings and curry garlic oil:


4 garlic cloves (curry oil)

1 shallot (curry oil)

100ml cooking oil (curry oil)

1 tbsp curry powder (curry oil)

4 eggs

1 leek


Method:


Day 1


Ramen Noodles



  1. Let's start by making the noodles for the ramen, these are a 40% hydration noodle that is quite high but I find this hydration works well with a pasta machine. Start with the kansui, bake a tbsp of bicarbonate of soda in a oven set at 110°c for 45 minutes. When finished this bicarbonate of soda becomes sodium carbonate which will help our noodles have a far better snap to them. Take care when handling the sodium carbonate. When ready weigh out 5g of now sodium carbonate and add to 200ml of cold water and 5g of salt. Mix the liquid well then slowly add to 500g of bread flour stirring continuously with chopsticks to hydrate all of the flour.



2. Continue to add the water until all is added into the flour. You want to achieve an almost sand like loose dough with no large clumps if possible. When ready place all of the dough tightly into a ziplock bag and allow to rest for 30 minutes at room temperature.



3. After the dough has had time to rest it should be manageable to work with. The dough will be slightly dry but still be able to bring together to form a dough. At this stage start to kneed the dough together to form a flat piece of dough. The best way to kneed the dough is to actually place a bag over the top of the ziplock bag and to use your feet as the dough is incredibly hard to kneed by hand. After 10-15 minutes of kneading the dough should have come together, next place back into the ziplock bag and flatten out. Allow to rest again for 45 minutes at room temperature.



4. Now the dough is ready to roll, remove from the ziplock bag and place onto a work surface dusted with cornflour. Cut the dough into 2- 3 pieces depending on the width of your pasta machine. Roll out the dough with a rolling pin thin enough to fit through the widest setting on you pasta machine. Gradually feed through machine then after the first feed laminate the dough by folding in half lengthways then feeding through the largest setting again. Repeat the laminating method twice to ensure to work the gluten in the flour.



5. After the dough has been laminated continue to feed the dough through the pasta machine working through the numbers to create a long strip of dough. On the atlas machine I went up to number 6 which is 1.2mm in thickness. When The dough is ready cut each strip into half then dust both sides generously with more cornflour. Feed the dough through the cutting attachment to form ramen noodles. Repeat this process with each sheet of dough, then when all of the dough is cut dust a tray with corn flour and place the noodles onto it. Cover the noodles and store in the fridge overnight.



Curry Tonkotsu Broth:



6. Now that the noodles are prepped we can move onto the broth, begin by adding 750g of pork femur bones and 100g of pork rind to a large pan/pot full of water. Bring to the boil and boil for 30-45 minutes to remove the impurities from the bones. Now drain off the bones and clean under cold running water. When clean add the bones and rind to a fresh pan/pot and fill with water. Place onto a high heat then add 1 chopped leek, 1 chopped potato, 1 onion chopped, 1 whole bulb of garlic cut in half, 50g sliced ginger, 20g kombu, 5 shiitake mushrooms and a decent amount of salt. Place a lid on top and let it boil on a high heat for 5-6 hours topping up with water and removing any scum if needed. You could use a pressure cooker here also if you have one to cut the time down. After a few hours of boiling we are looking for the broth to turn almost milky in consistancy.