Tonkotsu Shio* Gfo Recipe
shio tare, tonkotsu broth, green onion, kikurage mushroom, black garlic oil, pork chashu, pickled ginger, egg, sesame, thin noodle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with tonkotsu shio* GFO
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Shio Tare
Toppings
Method
Preparing the Broth
Make the Tonkotsu Broth
In a large pot, add the pork bones and cover with cold water. Bring to a boil and let it boil for 10 minutes. Discard the water and rinse the bones, then return the bones to the pot with 4 liters of fresh water, garlic, ginger, and kombu. Bring to a simmer and cook for 12-14 hours, skimming off any impurities.
Making the Shio Tare
Prepare the Shio Tare
In a small saucepan, combine sea salt, soy sauce, sake, and mirin. Heat gently to dissolve the salt and mix well. Set aside to cool.
Cooking the Noodles and Toppings
Cook the Noodles
In a separate pot, bring water to a boil and cook the thin noodles according to package instructions. Drain and set aside.
Prepare the Toppings
Slice the green onions, rehydrate the kikurage mushrooms if dried, and prepare the black garlic oil, pork chashu, pickled ginger, and boiled eggs (soft-boiled for 6-7 minutes and sliced in half).
Serving the Dish
Assemble the Bowl
In a bowl, add a portion of the cooked noodles, ladle the tonkotsu broth over the top, and add the shio tare to taste. Top with green onions, kikurage mushrooms, pork chashu, black garlic oil, pickled ginger, a half egg, and sprinkle sesame seeds on top.
