Recipe by Thulisa Martins
Tonkotsu with beetroot noodles
Ingredients
- Broth
- 1kg large pork bones
- 1kg chicken bones
- 4 garlic cloves, peeled
- 4cm fresh ginger, peeled
- 2 medium carrots
- 2 medium leeks
- 50ml olive oil
- salt and freshly ground black pepper, to taste
- water, to cover
- Pork belly/rashers
- 1kg rolled pork belly/rolled pork rashers
- salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) sesame oil
- 15ml (1 tbsp) mirin
- 15ml (1 tbsp) brown sugar
- 20ml (4 tsp) miso paste
- To serve
- 1 x quantity cooked beetroot noodles
- 3 soft-boiled eggs, boiled for
- 4 minutes, peeled and halved
- 4 spring onions, sliced and soaked in
- ice water, to curl
- 3 sheets kombu, cut into strips and soaked in hot water, 5 minutes
- 2 sheets nori seaweed, cut into 6 equal-sized pieces
Instructions
For the broth, preheat the oven to 200°C. Place the bones in a large baking tray with the garlic, ginger and vegetables. Drizzle with the olive oil and roast until brown, 20 minutes. Remove from oven, leave the oven on, reducing the heat to 160°C, season and place the bones and pan juices in a large pot over medium heat. Cover with water and simmer for 2 hours, while skimming off the dark foam. Strain the liquid, return to the heat and reduce for 45 minutes. Season, if needed.
For the pork belly or rashers, season the meat and rub with sesame oil, mirin, sugar and miso. Place in a roasting tray and roast in the preheated oven until brown, 1 hour for the pork belly, 20 minutes for the rashers. Remove from oven and set aside to cool, 10 minutes. If using pork belly, slice into thin rounds to serve.
To assemble, divide the broth among 6 bowls. Serve with the pork belly or rashers, cooked beetroot noodles, half a boiled egg, spring onions, kombu and nori.
