{"id":890,"date":"2025-04-24T09:58:36","date_gmt":"2025-04-24T09:58:36","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=890"},"modified":"2025-10-21T06:41:22","modified_gmt":"2025-10-21T06:41:22","slug":"tonkotsu-ramen-hack","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/tonkotsu-ramen-hack\/","title":{"rendered":"Tonkotsu Ramen Hack"},"content":{"rendered":"\n

Credit to Babish Culinary Universe for the original recipe<\/a>
Makes 3 servings<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

2 packs chicken ramen
2 packs soy ramen
2 packs pork ramen
2 packs gelatin
2 tbsp black vinegar
2 tbsp fish sauce
2 cups 2% milk
3 green onions
1 carrot
3 tsp chili crisp of choice (or homemade mala<\/a>)
3 squares seaweed *optional
2 eggs *optional
whatever meat you have on hand<\/p>\n\n\n\n
\n\n\n\n

Procedure<\/h3>\n\n\n\n

Start by boiling the eggs for 6 minutes until soft. Place in ice when done and peel.<\/p>\n\n\n\n

In a sizeable bowl, combine soy and chicken flavor packets, gelatin, vinegar, and fish sauce to make an imitation “tare”.<\/p>\n\n\n\n

Cook meat of choice to desired completion. I used dry-brined pork and cooked to 160F.<\/p>\n\n\n\n

Boil noodles with 2 cups of milk and 2 cups of water. Once done, drain water\/milk into the bowl with the tare.<\/p>\n\n\n\n

While boiling, chop onions and carrots.<\/p>\n\n\n\n

Assemble each bowl with 1 cup of broth, noodles, and garnish with onions, carrots, seaweed, chili crisp, and egg.<\/p>\n\n\n\n

\u3044\u3063\u3066\u304d\u307e\u3059!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\n","protected":false},"excerpt":{"rendered":"

Credit to Babish Culinary Universe for the original recipeMakes 3 servings Ingredients 2 packs chicken ramen2 packs soy ramen2 packs pork ramen2 packs gelatin2 tbsp black vinegar2 tbsp fish sauce2 cups 2% milk3 green onions1 carrot3 tsp chili crisp of choice (or homemade mala)3 squares seaweed *optional2 eggs *optionalwhatever meat […]<\/p>\n","protected":false},"author":1,"featured_media":891,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[65,50,67,37,19],"class_list":["post-890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-japanese","tag-cost-effective","tag-egg","tag-hack","tag-noodles","tag-pork"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=890"}],"version-history":[{"count":4,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/890\/revisions"}],"predecessor-version":[{"id":1896,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/890\/revisions\/1896"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/891"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}