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Beast Bone Ramen: Legend of Endless Victory (Wild Boar Tonkotsu Ramen)
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1
Break the large wild boar bones down to a size that fits in the pot and place them in your largest pot. Submerge them in water and add salt to reach a salt concentration similar to seawater, then let sit for about 30 minutes to draw out the blood. Once the blood and impurities float to the surface, rinse them away, then wash several more times with water to clean the bones.
Ingredients for this step
Wild boar bones
to taste
Salt
to taste
Water
as needed
1:50
~30 min
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Ingredients
1
Break the large wild boar bones down to a size that fits in the pot and place them in your largest pot. Submerge them in water and add salt to reach a salt concentration similar to seawater, then let sit for about 30 minutes to draw out the blood. Once the blood and impurities float to the surface, rinse them away, then wash several more times with water to clean the bones.
Wild boar bones to taste
Salt to taste
Water as needed
1:50
~30 min
2
Add water until the bones are just covered and boil hard over high heat the entire time. Skim off the scum that rises at first, and once the bones soften, cut the bones and joints to draw the stock out of the marrow. Top up with water whenever it reduces, and never let it scorch.
2:46
~1440 min
3
Wipe the moisture off the surface of the boar meat, and where it is thick, butterfly it open and roll the meat up to set the roll's shape. Tie one end tightly with a double square knot using kitchen twine, then repeatedly make a loop and pass it around the meat; once you reach the far end, turn back and tie the same way, finishing with a square knot to secure it.
3:24
4
Put the tied meat in a pot, add water until just covered, and add plenty of aromatics (green onion, ginger, garlic, and dried red chili, all unpeeled) to parboil it. Skim the scum, and once it comes to a boil, lower the heat and simmer for about 90 minutes with the lid set slightly ajar to let air escape.
5:16
~90 min
5
Once simmered, remove the aromatics. Add about half of the flavorful cooking liquid to the soup pot, and to the remaining cooking liquid add soy sauce, sake, mirin, and sugar by eye, adjusting the strength with water to make a slightly strong sweet-savory sauce. Cover with a sheet of kitchen paper as a drop lid and reduce over low heat for about 30 minutes, then turn off the heat and let it cool as is.
6:03
~30 min
6
Gently lower the eggs into boiling water and boil for 8 minutes, then transfer to ice water and peel. Once the chashu braising liquid has cooled somewhat, add the boiled eggs, cover again with the drop lid, and rest overnight in the refrigerator. Meanwhile, keep simmering the soup for a full day.
7:15
~8 min
7
Take out the rested chashu, wipe the moisture off the surface, and remove the kitchen twine to sear it. Heat a frying pan and sear every side evenly over high heat to develop a fragrant browned crust.
7:53
8
Cut the marinated eggs in half, carve three holes with a carving knife, and pack the yolk into those holes. Make cuts around them to form a paw-print pattern.
9:17
9
Lightly crush the egg yolks, cover with plastic wrap, and microwave for about a minute and a half to set them. Break them up finely with a masher, add a little water, and blend with a hand blender until they become a paste. Season lightly with salt, add potato starch a little at a time to adjust the firmness, and load it into a whipped cream injector.
9:52
10
Combine wheat flour and potato starch at a 3:1 ratio, season lightly with salt, and knead while adding water a little at a time until slightly firm. If it gets too loose, add more flour to adjust, then dust with flour and roll the dough out. Cut out shapes with the paw-print stamp and the dog stamp.
11:28
11
Pack the yellow paste into the cut-out sections and form the dog's ears and mouth. Leave indentations for the eyes and nose, which go in later. Boil gently and carefully for 2 to 3 minutes so they don't fall apart, lift them out, and attach the dog's eyes and nose using the douchi cut into thirds.
12:39
~3 min
12
Chop the remaining toppings. Prepare the rehydrated wood ear mushrooms, green onions, and nori.
14:11
13
Boil the straight noodles. Put a little chashu sauce and tamari soy sauce in a bowl and dilute with the broth to make the soup. Add the boiled noodles, then arrange the chashu, paw-print marinated egg, decorative dough, wood ear mushrooms, green onions, and nori on top to finish.
14:37
1
Step 1
Break the large wild boar bones down to a size that fits in the pot and place them in your largest pot. Submerge them in water and add salt to reach a salt concentration similar to seawater, then let sit for about 30 minutes to draw out the blood. Once the blood and impurities float to the surface, rinse them away, then wash several more times with water to clean the bones.
Wild boar bones
to taste
Salt
to taste
Water
as needed
2
Step 2
Add water until the bones are just covered and boil hard over high heat the entire time. Skim off the scum that rises at first, and once the bones soften, cut the bones and joints to draw the stock out of the marrow. Top up with water whenever it reduces, and never let it scorch.
Wild boar bones
to taste
Water
as needed
3
Step 3
Wipe the moisture off the surface of the boar meat, and where it is thick, butterfly it open and roll the meat up to set the roll's shape. Tie one end tightly with a double square knot using kitchen twine, then repeatedly make a loop and pass it around the meat; once you reach the far end, turn back and tie the same way, finishing with a square knot to secure it.
Wild boar meat (block for chashu)
to taste
4
Step 4
Put the tied meat in a pot, add water until just covered, and add plenty of aromatics (green onion, ginger, garlic, and dried red chili, all unpeeled) to parboil it. Skim the scum, and once it comes to a boil, lower the heat and simmer for about 90 minutes with the lid set slightly ajar to let air escape.
Wild boar meat (block for chashu)
to taste
Water
as needed
Green onions
to taste
Ginger
to taste
Garlic
to taste
Dried red chili peppers
to taste
5
Step 5
Once simmered, remove the aromatics. Add about half of the flavorful cooking liquid to the soup pot, and to the remaining cooking liquid add soy sauce, sake, mirin, and sugar by eye, adjusting the strength with water to make a slightly strong sweet-savory sauce. Cover with a sheet of kitchen paper as a drop lid and reduce over low heat for about 30 minutes, then turn off the heat and let it cool as is.
Wild boar meat (block for chashu)
to taste
Water
as needed
Soy sauce
to taste
Sake
to taste
Mirin
to taste
Sugar
to taste
6
Step 6
Gently lower the eggs into boiling water and boil for 8 minutes, then transfer to ice water and peel. Once the chashu braising liquid has cooled somewhat, add the boiled eggs, cover again with the drop lid, and rest overnight in the refrigerator. Meanwhile, keep simmering the soup for a full day.
Wild boar bones
to taste
Eggs
to taste
7
Step 7
Take out the rested chashu, wipe the moisture off the surface, and remove the kitchen twine to sear it. Heat a frying pan and sear every side evenly over high heat to develop a fragrant browned crust.
Wild boar meat (block for chashu)
to taste
8
Step 8
Cut the marinated eggs in half, carve three holes with a carving knife, and pack the yolk into those holes. Make cuts around them to form a paw-print pattern.
Eggs
to taste
9
Step 9
Lightly crush the egg yolks, cover with plastic wrap, and microwave for about a minute and a half to set them. Break them up finely with a masher, add a little water, and blend with a hand blender until they become a paste. Season lightly with salt, add potato starch a little at a time to adjust the firmness, and load it into a whipped cream injector.
Salt
to taste
Water
as needed
Egg yolks
to taste
Potato starch
to taste
10
Step 10
Combine wheat flour and potato starch at a 3:1 ratio, season lightly with salt, and knead while adding water a little at a time until slightly firm. If it gets too loose, add more flour to adjust, then dust with flour and roll the dough out. Cut out shapes with the paw-print stamp and the dog stamp.
Salt
to taste
Water
as needed
Potato starch
to taste
Wheat flour
to taste
11
Step 11
Pack the yellow paste into the cut-out sections and form the dog's ears and mouth. Leave indentations for the eyes and nose, which go in later. Boil gently and carefully for 2 to 3 minutes so they don't fall apart, lift them out, and attach the dog's eyes and nose using the douchi cut into thirds.
Egg yolks
to taste
Potato starch
to taste
Wheat flour
to taste
Douchi (fermented black beans)
3 beans
12
Step 12
Chop the remaining toppings. Prepare the rehydrated wood ear mushrooms, green onions, and nori.
Green onions
to taste
Wood ear mushrooms
to taste
Nori
to taste
13
Step 13
Boil the straight noodles. Put a little chashu sauce and tamari soy sauce in a bowl and dilute with the broth to make the soup. Add the boiled noodles, then arrange the chashu, paw-print marinated egg, decorative dough, wood ear mushrooms, green onions, and nori on top to finish.
Wild boar meat (block for chashu)
to taste
Green onions
to taste
Soy sauce
to taste
Eggs
to taste
Wheat flour
to taste
Douchi (fermented black beans)
3 beans
Wood ear mushrooms
to taste
Nori
to taste
Tamari soy sauce
a little
Chinese noodles (straight noodles)
1 serving
Other
Used throughout / not tied to a specific step
Bamboo shoots (menma)
to taste
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Beast Bone Ramen: Legend of Endless Victory (Wild Boar Tonkotsu Ramen) — cook along with the video