A twelve-hour broth is the foundation of Hakata tonkotsu ramen. This recipe aims for the defining characteristics of the style: pale, creamy, emulsified broth from bones held at a hard boil, served over thin firm noodles and traditional Hakata toppings.
Notes on timing
The broth is a weekend project. Plan to start in the morning; the broth is ready for dinner the same day. Leftover broth keeps three days refrigerated or three months frozen.
Allergens & dietary
Derived from ingredients: contains pork (not halal, not kosher, not vegetarian). Gluten from ramen noodles. Substitute rice noodles to make gluten-free.
Dietary and allergen information is provided as a guide based on typical ingredient profiles. Always check product labels and consult a medical professional for severe allergies.