Sündhaft cremige Tonkotsu

By Lille Hoyer

Sinfully creamy tonkotsu

A sinfully creamy tonkotsu with Iberico steak strips? Easy! With our recipe you can conjure up a real gourmet classic on the table very quickly and easily. That scores points with the table guests!

Ingredients for the ramen:

  • 200g ramen noodles
  • 525ml Ramen Organic Bone Broth Tonkotsu Style
  • 1 tbsp butter
  • 180g Iberico steak
  • 1 clove of garlic
  • 2 spring onions
  • Dash of soy sauce
  • Shot Mirin
  • For the topping:
  • a raw egg yolk
  • cress
  • Chili flakes

And so it goes:

  • For our Tonkotsu Ramen with Iberico Steak Strips we first need a really good Iberico Steak. Don't skimp on quality, you should never do that with meat.
  • The first step is to slowly heat the Tonkotsu Style ramen broth in a pot, do not let it boil. Now dissolve a generous spoonful of butter, preferably tare, in the broth and mix in some grated garlic and salt if necessary. Set the pot aside and then cook the pasta in boiling salted water. Arrange the finished noodles in a bowl and pour in the broth.
  • Fry the Iberico steak briefly in a large pan, carefully cut it open and drape it over the pasta. Separate an egg and add the raw egg yolk, some fresh cress and chili flakes to the bowl. The perfect instant soul food ramen with a WOW factor is ready!