Lunchbreak: Tonkotsu ramen from Kizuki Ramen and Izakaya

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Jessmin Lau

Kizuki Ramen and Izakaya
1482 N. Milwaukee Avenue

Tonkotsu Ramen


5 lbs chicken bones
5 lbs pork leg bones
2.5 lbs pig feet
2 inch knob ginger, peeled and sliced
5 to 8 cloves garlic, peeled and smashed
1 bunch green onion, ends trimmed and sliced into thirds
1 Tbs whole white peppercorns

Roast the bones at 350F for about 2 hours, making sure to flip them every 30 minutes to prevent burning. Put the roasted bones, raw pig feet and other ingredients into a big pot and cook at a rolling boil for about 10-12 hours until the soup turns creamy white.

Base Sauce

2 Tbs soy sauce
sea salt, to taste (about 1 tsp)
1 tsp mirin
2 tsp ground sesame seeds
1 tsp sugar
1 or 2 shakes white pepper

Blend/mix this all together in a bowl.


1 log pork shoulder (size up to your preference)
4 cups water
2 cups soy sauce
1/2 cup mirin
1/2 cup sake
1 cup sugar
2 inch knob ginger, thinly sliced
5 cloves garlic, smashed

Tie the pork shoulder into a round log with cooking twine. Sear evenly and roast at 350F for about 2-2.5 hours until internal temperature reaches 155F. Put the other ingredients into a pot and bring to a boil. Remove and marinate overnight with the sauce. Slice and reserve for topping the ramen.

Garlic Oil

1 cup cooking oil
10 cloves thinly sliced garlic

Fry the thinly sliced garlic in the cooking oil until it turns very dark brown, almost black. Strain it and grind it up finely into garlic bits. Add it back to the oil used to fry it and reserve for topping the ramen.

Other Ramen Toppings (optional, based on preference):
beansprouts - washed and blanched
green onions - sliced finely
bamboo shoots
ramen noodles

To Assemble:

Heat up a bowl of the soup. Put the sauce into a bowl. Cook the ramen noodles according to instructions on the package. Ladle the hot soup into the bowl with the base sauce. Add the cooked noodles into the soup. Top with suggested toppings above according to your own preference. Drizzle about 2 tsp of the garlic oil on top.


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