Braised Chicken Thigh “Tonkotsu-Style” Ramen - Get the Recipe!

Braised Chicken Thigh “Tonkotsu-Style” Ramen

Ramen: Bowls and Brilliant Broths

Broths are the ultimate cornerstones of cooking. A well-balanced broth involves simple steps including temperature control, skimming, and straining. Master the basics, and the possibilities in flavor are nearly limitless. Asian cuisine, such as ramen, is a great source of inspiration when it comes to creating and utilizing rich, bold broths.

A great chicken broth is essential to building authentic shio or shoyu ramen. Shoyu ramen is soy-based, while shio ramen is a salt-based broth made with chicken bones. If you want to create a game-changing broth, you need to consider mixing and matching collagen-rich cuts such as chicken feet and thighs.

Pork broths are also a staple of Asian cuisine. Tonkotsu, a traditional Japanese pork broth, has a thick, creamy foundation. Tonkotsu takes on a world of flavor from enhancers like onions, mushrooms, garlic, and ginger.

For a truly brilliant broth, these traditional staples can be combined. The ramen featured below uses a flavor rich chicken thigh and soy broth, while boasting the unique textures and enhanced elements of Tonkotsu.

Learn more about making broths and the complimentary items to this dish available at Maines

Braised Chicken Thigh "Tonkotsu-Style" Ramen
Ramen noodles served in a tonkotsu-style chicken broth with braised chicken thighs, marinated soft-cooked egg, and togarashi.
Servings
4
Servings
4
Braised Chicken Thigh "Tonkotsu-Style" Ramen
Ramen noodles served in a tonkotsu-style chicken broth with braised chicken thighs, marinated soft-cooked egg, and togarashi.
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
Tonkotsu Broth
  1. To remove impurities, cover chicken backs, feet and wings with cold water in a stockpot; refrigerate for 6 to 8 hours. Strain and discard water; rinse chicken under cold running water. Add chicken and cold water to cover by 4 inches to a clean stockpot; cover and heat to a boil over high heat. Skim off any foam and boil 1 hour.
  2. In a heavy sauté pan, heat oil over high heat; add remaining ingredients except green onions and sauté to caramelize. Add green onions and caramelized vegetables to broth; boil 2 hours. Remove and discard green onions; boil 30 minutes. Strain broth and discard solids; blend in a blender for 1 minute emulsifying the fat into the stock. The broth should have a creamy appearance.
Braised Chicken Thighs
  1. Pat chicken dry with paper towel; dredge in fl our, shaking off excess. Heat oil over medium-high heat in a rondeau; add chicken and caramelize on all sides. Drain off fat and stir in remaining ingredients and enough stock to submerge chicken ¾ of the way in the liquid; heat to a gentle simmer, cover and braise until the chicken is tender but not falling apart, about 45 minutes to 1 hour. Remove from the heat and let cool; remove chicken from liquid and remove meat from the bones.
  2. Return the remaining liquid to medium-heat; cook until reduced to a thick syrup. (The resulting syrup, tare, can be used to garnish the ramen).
Marinated Soft-Cooked Egg
  1. Heat 2 quarts water to a boil in saucepot over high heat; pierce wider end of each egg with a pin. Carefully lower eggs into water with slotted spoon; reduce heat to just below a simmer. Cook 6 minutes; transfer to strainer and carefully peel under cold running water.
  2. In a bowl, whisk remaining ingredients until sugar dissolves; add cooked eggs and cover with double layer of paper towel to keep eggs submerged. Refrigerate at least 4 or up to 12 hours. Remove eggs from liquid; refrigerate in an airtight container.
Togarashi
  1. Wave nori directly over an open fl ame to toast (or toast in oven); tear into small pieces and measure 2 tablespoons. In small food processor or spice grinder, process 1 tablespoon white sesame seeds, peppercorns, chile flakes, tangerine peel, dried minced garlic and nori until nori is similar in size to other ingredients; transfer to bowl and stir in poppy seeds, black sesame seeds and remaining 1 tablespoon white sesame seeds. Cover and refrigerate.
For Serving
  1. Heat Tonkotsu Broth to a boil; slice egg lengthwise in half. In a large bowl, add cooked ramen noodles, braised chicken thigh meat, mushrooms and Tonkotsu Broth; garnish with egg, sliced green onion and red chilies. Serve with Togarashi and tare sauce on the side.