Making Japanese pork bone ramen broth at home? What was I thinking? I probably wasn't thinking. When I saw pork bones in the supermarket the other day, all I could think of was to make a decent broth for ramen, which we have been craving for a long long time (besides, there's still a turkey carcass in my freezer which should be used ASAP). So, that's how I started my broth-making marathon.
You can add some HOT water if some of the broth is cooked off during cooking. Remember to skim the impurities from the top of the broth occasionally when boiling, so that the final broth is clean and clear.
Ingredients：
Pure broth
800-1000g pork bones
1 chicken carcass (or a few chicken feet)
2-3 stalks spring onion
1 medium apple
1 medium red onion (or yellow onion)
2 clove garlic
1 slice ginger
water
Soy sauce mix
100 ml soy sauce
50 ml mirin
50 ml white rice wine
10 g sugar
1 1/2 cup water
Steps：
Pure broth
1. Place pork bones in a large pot. Pour tap water in until they are covered. Cook over high heat on the stove until boiling. Then remove and drain the pork bones for later use.
2. Place the pork bones and all other ingredients into a large pot. Pour tap water in until they are covered.
3. Boil over high heat for at least 2 hours until it has a milky colour. Then turn the heat down to medium and keep cooking with the lid on for 4-6 hours.
4. Drain the broth with a fine sieve and it's ready. If for later use, let cool before refrigerating or freezing.
Soy sauce mix
1. Place all of the ingredients into a pot. Cook over medium heat for about 5 minutes until the sugar is dissolved.
to assemble a bowl of ramen
1. Put 2 tbsp of soy sauce mix into a bowl.
2. Cook ramen in boiled water for 6-7 minutes. Take it out and rinse under cold water. Drain and place it into the bowl.
3. Boil pure broth over medium high heat. Then pour into the bowl.
4. Add toppings of your choice. Drizzle on a little chilli oil (optional). Then serve.
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