Tokushima ramen – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Japan Region / Locale: Tokushima Servings: Serves 4
Japan Region / Locale: Tokushima Servings: Serves 4Tokushima Ramen hails from Tokushima Prefecture on Shikoku Island, Japan. This soulful noodle dish offers an umami-rich pork broth and is distinguished by its addition of raw egg and sweet-savory pork belly toppings. Traditionally, the broth is a blend of tonkotsu (pork bone) simmered to a milky delight, combined with the sweetness of soy sauce, giving a deep, complex flavor profile that is both hearty and comforting.
Ingredients
- Pork bones – 2 lbs / 900 g
- Water – 8 cups / 1.9 L
- Soy sauce – 1/2 cup / 120 ml
- Mirin – 1/4 cup / 60 ml
- Sugar – 2 tbsp / 30 g
- Garlic cloves, smashed – 4 cloves
- Ginger, thinly sliced – 2-inch piece / 5 cm
- Pork belly slices – 8 oz / 225 g
- Ramen noodles – 14 oz / 400 g
- Eggs, raw – 4
- Green onions, sliced – 4 stalks
Instructions
- Place pork bones in a pot, cover with water, and bring to a boil for 5 minutes. Drain, rinse bones, and refill pot with 8 cups of fresh water.
- Simmer the bones for 2 hours, skimming off any impurities.
- Add soy sauce, mirin, sugar, garlic, and ginger. Continue simmering for another hour.
- Meanwhile, cook pork belly slices in a separate pan until browned. Set aside.
- Cook ramen noodles according to package instructions. Drain and divide among 4 bowls.
- Crack a raw egg into each bowl on top of the noodles.
- Strain the broth and ladle over noodles and raw egg.
- Top with sliced pork belly and green onions. Serve immediately.
Substitutions
- Pork bones -> Chicken bones for a lighter broth
- Soy sauce -> Tamari for a gluten-free option
- Mirin -> Rice vinegar with a pinch of sugar
Enhancements in the Next Evolution
- Infuse the broth with dried shiitake mushrooms for added umami.
- Marinate pork belly slices in soy sauce and sugar for extra flavor.
- Experiment with adding a touch of bonito flakes for a seafood hint.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
