This is my first post, but I read some of the threads here when I was researching making my first batch of Tonkotsu broth. I finally jumped into the stock pot as it were and made a batch. The final result was thick deep milky white and set up super stiff when it was cooled in the fridge. The mouth feel is crazy velvety.
But... First of all the smell while it was boiling was strange... strong... somewhat 'stinky'. And the smell remains in the broth after I heat it back up. The flavor of the broth is... harsh. Very very porky, but those funky flavors of pork that are soo good in the background are really strong. Plus there are whispers of flavor that are just... nasty. Overall, I can eat a bowl of Ramen made with this broth but I don't want to drink the broth down to the last drop.
I am looking to see if anyone could look at my recipe and give me any pointers on rounding out the flavors and mellowing the palette.
Here is what I did:
5 lbs Pork Feet cut up into six pieces each
5 lbs. Pork Neck Bones cut up into pieces
5 lbs. Pork Shank cut up
2 whole chicken's worth of bones
Put the whole lot of bones in a large turkey fryer pot and bring to a boil for 3 minutes. Drain liquid and rinse the bones off well. Wash the pot out.
Put the bones back into the pot and add 4 gallons of purified water. Add aromatics:
1 Bunch green onions
1 Large sweet onion
1 Medium Yellow Onion
8" square piece of Kombu
1/2" Dried Shitake mushrooms
1/2" Cup dried sardines
4 oz. sliced ginger
2 Heads of garlic cut in half
4 large carrots snapped in half
1/2" Cup Bonito Flakes
Bring back to a slow boil and skim the scum for 30 minutes. Cover and raise heat to a vigorous rolling boil for 10 hours adding distilled water as needed. The boiling was hard enough that it boils off 1/2 Gallon of water an hour.
Drain broth through a colander and discard the solids. Return stock to the pot and reduce to 2 gallons. Place the pot into an ice bath and cool as quickly as possible. Store in containers and refrigerate.
Here is how I made my Ramen bowl:
2 tablespoons of Chashu broth
1-1/2 C. Tonkotsu stock
1/2 tsp. Salt
1 Tsp of fried garlic in oil (Just barely brown garlic in and equal amount of oil)
A few drops of sesame oil
Add stock, add Chashu broth, add cooked noodles and add toppings (Chashu, Soft boiled egg, Negi, Menma, Nori)
Here is how I made the Chashu (Turns out super yum. Wife asked if I had Jesus come and make it for me.)
4 lbs. Pork Belly or Pork Loin (Turns out really well for anyone who doesn't like/need all the fat in the meat)
1-1/2 C. Soy Sauce
1/2 C. Sake
1 C. Mirin
2 Oz. Ginger
1 Bunch Green Onion
8 Cloves Garlic
1 t. Salt
Cut the Pork Belly into 6" Pieces and remove the skin. Sear in a hot pan till golden brown and delicious. Add the rest of the ingredients and simmer covered for 1 hour. Turn off the heat and let the pork cool in the broth. Remove and the pork and store in the fridge till cold. Strain the broth for use as Seasoning in Ramen.
Thanks for your help everyone!