SEATTLE — Iron Chef Masaharu Morimoto is a Japanese master chef known for his innovative and signature style of cuisine. His ramen restaurant Momosan in NYC is extremely popular and has rave reviews. In September, Chef will be opening up a second location, Momosan Seattle, in International District.
He joins New Day to demonstrate his recipe for Tonkotsu Ramen and has several other dishes to show off!
Tonkotsu Ramen Recipe (2 servings)
For main broth:
- 3lbs. pork leg bones
- 3lbs. pork neck bones
- 1lb. pork fat
- 2lbs. chicken bones
- Water to cover all the bones
In a 10 quart pot, boil on high heat and skim the top (not the fat!). Turn down to medium heat. Boil for 8-10 hours. If broth reduces, add water to cover bones as needed. Strain the stock with a fine strainer and use broth!
For (call tare) 2nd layer flavor to add to broth:
- ½ tablespoon sea salt (according to your taste)
- 2 tablespoon light soy sauce
- 2 tablespoon roasted garlic oil (store-bought)
- Add to 32oz of main broth for the 2 servings
Noodle and garnish:
- 16oz fresh ramen noodles- cook to preference
- 8oz thin-sliced chashu pork
- 2tblsp spicy takana pickled
- 2tblsp shredded wood ear mushroom
- 2tblsp chopped or shredded scallion
- 1ea soft boiled egg (cut in half)
- 2ea toasted nori
- 1tsp toasted white sesame seed
- Cook ramen noodle about 2 min, drain the noodles thoroughly shaking them well in the strainer or pasta basket and place in the center of deep soup bowl.
- Pour the seasoned tonkatsu broth into the bowl and toppings with chashu/takana/mushroom/scallion/egg/nori and sprinkle sesame seed
- Start eating as soon as possible!