Butaton Ramen | Black Garlic Oil Tonkotsu Ramen

When I saw ramen, a lot of people will think of instant cup-o-noodles that we all had in college. But I’m not talking about that. Let’s step up our game and actually use fresh ramen noodles to recreate this dish using black garlic oil.  I love the last of black garlic oil because it is so unique.  It is like the poor man’s version of the truffle oil in my opinion.  Because a lot of ramen noodle shop uses a lot of sodium and MSG, I like to create this dish at home so it is more healthier and I can add as much veggies, toppings, and meat as I please without the added cost. $3 for an egg? I can get 4 organic eggs for that price!  This version is going to take a lot of preparation sweat, tears, and time. So be ready. But the outcome is so amazing you will want to create the broth and freeze it for future meals if you would like.

INGREDIGENTS

Broth base:
  • 3 pounds pork bones
  • 2 pounds chicken backs and neck bones
  • 1 large yellow onion, quartered
  • 3 medium carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 bunch green onions
  • 1 head of garlic
  • 2-inch piece ginger, peeled and roughly sliced
  • 1 gallon water
  • ¼ cup shoyu soy sauce
  • kosher salt, to taste
Black garlic oil:
  • ¼ cup vegetable oil
  • 10 cloves garlic, minced
  • ¼ cup toasted sesame oil
  • ¼ teaspoon kosher salt
  • ½ teaspoon togarashi shichimi 
Ramen/Toppings:
  • 1 ¼ pounds ramen noodles**
  • 1 pound roast pork, thinly sliced (you can used firm tofu as a substitute for vegetarians)
  • 4 soft-boiled organic eggs (optional)
  • 1 cup corn
  • 3 green onions, thinly sliced
  • 4 sheets nori, for serving
  • ¼ cup sambal oelek (chili paste)

INSTRUCTIONS

Broth:
  • Preheat the oven to 400º. Wash the bones of any excess blood, as this will help to keep the broth white.
  • Arrange the pork and chicken bones in a single layer in a roasting pan. Roast the bones for 45 minutes.
  • Add the bones to a large stockpot with the onion, carrots, celery, green onion, garlic, and ginger. Cover with water and bring to a boil over medium heat.
  • Simmer until the broth has reduced by half and becomes creamy, about 5 hours.
  • Add additional water as needed to keep the bones covered.
  • Strain the bones and vegetables out of the broth and discard.
Black garlic oil:
  • Heat a small saucepan over medium-low heat, add the vegetable oil and garlic and cook, stirring occasionally, until the garlic turns deep brown, almost black, about 10 minutes.
  • Remove the mixture from heat, and let cool.
  • Add the black garlic mixture, sesame oil, salt and togarashi to a blender and blend until completely combined.
  • Transfer to a re-sealable container and refrigerate for up to 2 months.
Ramen/Toppings:
  • Bring a large pot of water to a boil over medium heat.
  • Cook the ramen noodles according to package instructions.
  • Add 1 tablespoon of the shoyu soy sauce among 4 bowls.
  • Drain the noodles and divide among the bowls. Arrange the roast pork slices over the top along with a soft-boiled egg, ¼ cup of corn, green onions, sambal oelek chili paste and nori.
  • Add a spoonful of the garlic oil.