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How to use Tonkotsu stock?

post #1 of 7
Thread Starter 
I had all the ingredients in the fridge but no time to babysit a new recipe, so I decided to make Tonkotsu stock. It was something I could put on the stove and let cook for hours on end while I left for work. (I had family at home who could check the pot)

And boy does it taste amazing!
But there's just one problem: I don't know how to use it. I've never used this divine stock in anything before and don't want to waste it on a bad recipe, but it needs to be used!

Any recipes or ideas? I've only heard of it being used in ramen and I assume that's all it's used for?
I really want to use it in something other than ramen!

I'm putting my faith in the ChefTalk community!!

Link to Tonkotsu stock recipe: http://www.seriouseats.com/recipes/2012/02/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe.html


Only things I changed:
Oven-roasted all the bones and kept the chicken skin on and then used that fat in place of the pork fatback. Didn't bother to pick the blood/marrow out of the bones as I wasn't concerned about color.
I ended up with the same results, just slightly darker.
Edited by CuriousMunchkin - 6/18/14 at 7:13am
post #2 of 7

It's a classic ramen broth and a similar broth is used for some of the fancier soups and hot pot type dishes in China. 

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post #3 of 7

I may have to try making some of that, sounds pretty good.

 

And speaking of hot pot dishes, a new place on 27th South and 3rd East opened up, called "Hot Pot" - maybe I'll check them out this week.

 

mjb.

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post #4 of 7

I'll definitely have to try that place out.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 7

I just made a batch of that the other week. Have 2 more portions in the freezer. I usually only use it for ramen. I guess you can use it for soup, but will need to thin it out with some stock as it may be too rich as is. You can use it in hot pot, but make sure you actually drink the soup after as it would be a waste otherwise. You will want to thin that out as well.

 

I actually did scrub the bones this time. I still didn't get that milky color. Maybe I didn't scrub them well enough.

post #6 of 7
Thread Starter 
Quote:
Originally Posted by phatch View Post

It's a classic ramen broth and a similar broth is used for some of the fancier soups and hot pot type dishes in China. 
Quote:
Originally Posted by babytiger View Post

I just made a batch of that the other week. Have 2 more portions in the freezer. I usually only use it for ramen. I guess you can use it for soup, but will need to thin it out with some stock as it may be too rich as is. You can use it in hot pot, but make sure you actually drink the soup after as it would be a waste otherwise. You will want to thin that out as well.

I actually did scrub the bones this time. I still didn't get that milky color. Maybe I didn't scrub them well enough.

Thank you for the replies and ideas!
Tonkotsu stock seems to be a perfect way to add richness and oomph to soups! Just used some in a roasted garlic chicken noodle soup I made the other day. I added about 1 cup Tonkotsu stock to 3 quarts of chicken stock. Perfect soup weather, cold and rainy. smile.gif

I guess I'll be trying to make some char siu pork and ramen noodles so I can have my ramen now. smile.gif
Edited by CuriousMunchkin - 6/18/14 at 7:16am
post #7 of 7
Quote:
Originally Posted by CuriousMunchkin View Post



Thank you for the replies and ideas!
Tonkotsu stock seems to be a perfect way to add richness and oomph to soups! Just used some in a roasted garlic chicken noodle soup I made the other day. I added about 1 cup Tonkotsu stock to 3 quarts of chicken stock. Perfect soup weather, cold and rainy. smile.gif

I guess I'll be trying to make some char siu pork and ramen noodles so I can have my ramen now. smile.gif

 

With a mixed pork and chicken stock you are basically at the classic Sichuanese "Everyday stock" - indeed nice for all kinds of soups!

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