So you might’ve seen some pictures of the ramen that I made from scratch… Yes, everything but the noodles was made from scratch! Overall, it was really, really good, but my goal wasn’t to just make “good” ramen: I was trying to replicate the Ichiran Tonkotsu ramen recipe. This was probably impossible from the start, but I’d started having dreams about eating that ramen again, so I had to at least try. The only thing I really knew about the ingredients for Ichiran’s ramen was the garlic and the fact that it was pork-based. Other than that, I had nothing.

I scoured the web in search of anything or anyone who’d tried to replicate it, or even someone who knew how to make it, but I could only find recipes for regular Tonkotsu ramen. I decided that would be a good enough starting place and so I started to look into the ingredients and instructions. I found really helpful instructions on reddit (links for everything I mention are down below) on how to make really good Tonkotsu ramen. I found a butcher shop and I knew of a Japanese marketplace to get the other ingredients I wouldn’t be able to find at a regular store.

I probably won’t be making this ramen again for awhile… it took a lot of work and a lot of cleaning, and i only really had someone to help during the second half of the cooking.

First, I had to refrigerate the meat and bones for 12-24 hours in cold water, then blanch the bones in my giant pot for 15-30 minutes. And then the worst part: boiling the cleaned bones for 16-18 hours… I did this at night, sleeping in 30 mintue – 2 hour intervals  because I had to keep refilling the pot with water. I also had to take the batteries out of my smoke detector because it kept going off with all the smoke and humidity. It got so humid in my apartment that all the windows and vents were soaking wet.

It was kind of fun to make, but this ramen also took a lot of work. I wouldn’t advise trying to make this if you’re a newbie to cooking… Also, watch some videos of people making Tonkotsu, because that really helped me.

I was very lucky that it turned out so well, because I made a lot of broth… I used 8lbs of neck bones and about 0.8lbs of fatback and it made so much broth… I had people coming over to my house continuously to eat ramen, and I still had enough for three weeks of leftovers (I froze a good chunk of the broth so I wouldn’t go bad).

If anybody’s interested in trying this recipe, comment here or on an of my other social media. I’m far from an expert, but I might be able to help you if you want to make this dish as well. Next time, I’ll try to make the chicken-based version of this dish (since I don’t normally eat pork)… I think I’ll still have to use the pork fatback, though…


The meat had to sit in cold water for about 12 hours so I placed it in the refrigerator overnight



After I blanched and cleaned the bones, I placed them back in the cleaned pot, added the fatback and left it to start rapidly boil for 18 hours.



This is how the pot looked after it rapid boiled over night…..about 8 hours



And after the full 18 hours I got a nice light colored broth



I had to make the soy sauce portion to add with the ramen… was very salty



and the final result…..I think I might have messed up because I don’t think the ramen was supposed to turn that color but whatever….I can try and fix it again….it was probably the type of soy sauce I used….or maybe I added too much….I don’t know. Whatever the case…it tasted very good.


And the final result
I add chicken meat to mine…..and whatever veggies I felt like adding 🙂




Here it is, the grand-daddy of them all. Homemade 18 hour Tonkotsu. 100% pig bones. Recipe for all components (noodles, broth, tare, toppings), in the comments! from ramen