Yatai Ramen: Street-Style Japanese Tonkotsu Ramen
Course: street food, comfort food, main courseCuisine: Japanese
Servings
4
servingsPrep time
30
minutesCooking time
10
hours15
minutesCalories
780
kcal10
hours45
minutesIngredients
- For the Tonkotsu Broth (Pork Bone Broth)
4 lbs pork bones (neck, knuckles, or femur)
1 lb pork trotters (optional, for extra richness)
1 large onion, halved
4 cloves garlic, smashed
1 inch ginger, sliced
1 leek (white part only), chopped
2 tbsp sake
10 cups water
- For the Tare (Ramen Seasoning Sauce)
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
1 tbsp brown sugar
1 tbsp miso paste
1 clove garlic, minced
1 inch ginger, grated
- For the Noodles
14 oz fresh ramen noodles (thin, Hakata-style)
8 cups water (for boiling)
- For the Toppings
4 slices chashu pork (braised pork belly)
2 soft-boiled eggs (ajitsuke tamago)
2 stalks green onions, finely chopped
1 sheet nori (seaweed), cut into strips
1/2 cup bean sprouts (optional)
1 tbsp sesame seeds, toasted
1/2 tsp black garlic oil (optional, for extra umami)
Directions
- Step 1: Prepare the Tonkotsu Broth (10 Hours)
- Blanch the Bones:
- Place pork bones and trotters in a large stockpot. Cover with water and bring to a boil.
- After 10 minutes, drain and rinse the bones under cold running water to remove impurities.
- Simmer the Broth:
- Return the cleaned bones to the pot. Add 10 cups of fresh water.
- Add onion, garlic, ginger, leek, and sake. Bring to a rolling boil.
- Reduce to a hard simmer (not gentle!) and let it cook for 10 hours, stirring occasionally.
- Add more water as needed to keep the broth level consistent.
- Strain and Season:
- After 10 hours, strain the broth through a fine-mesh sieve or cheesecloth.
- The broth should be milky white and rich. If not, boil for another 1-2 hours.
- Step 2: Make the Tare (Ramen Seasoning Sauce)
- In a small saucepan, combine soy sauce, mirin, sake, brown sugar, miso, garlic, and ginger.
- Simmer over low heat for 5 minutes, stirring occasionally.
- Remove from heat and strain. Set aside.
- Step 3: Cook the Ramen Noodles
- Bring a large pot of water to a rolling boil.
- Add the fresh ramen noodles and cook for 1-2 minutes (or according to package instructions).
- Drain and immediately rinse under cold water to stop cooking.
- Step 4: Assemble the Ramen Bowls
- Add Tare: In each bowl, add 2 tbsp of tare sauce at the bottom.
- Pour Broth: Ladle in hot tonkotsu broth (about 1½ cups per bowl).
- Add Noodles: Place the drained ramen noodles into the broth.
- Top with Goodness:
- Arrange chashu pork, soft-boiled egg (halved), green onions, nori, and bean sprouts on top.
- Sprinkle with sesame seeds and drizzle with black garlic oil for an extra umami boost.
- Enjoy Immediately! Serve with chopsticks and a ramen spoon. 🍜
Notes
- 🔥 Pro Tips for the Best Yatai Ramen
✅ Boil the broth aggressively—this is the key to getting that rich, milky-white tonkotsu broth.
✅ Fresh noodles are a must—thin, Hakata-style noodles soak up the broth beautifully.
✅ Make the tare ahead of time—it enhances the umami depth of the ramen.
✅ Char the chashu pork—a quick sear before serving gives it an extra smoky, caramelized flavor. - 🥢 Serving Suggestions
Pair your Yatai Ramen with:
🥟 Gyoza (Japanese dumplings) – Crispy on the outside, juicy inside!
🍶 Sake or Asahi Beer – A perfect drink pairing for a street-style ramen feast.
🌶️ Extra Toppings – Try corn, bamboo shoots, or spicy miso paste for variation.
