Keto/Low Carb Tonkotsu Ramen

Keto Friendly Low Carb Tonkotsu Ramen

Ingredient list and direction's down below

Our Tonkotsu broth at about 20 hours

Ingredients for our Tonkotsu broth

2 lb pork feet

2 lb pork neck

1/3 lb pork skin

1/2 to 1 lb pork back fat

1 whole bunch green onions

1 medium size yellow onion

1 fennel butt

1/2 of a bunch of dill

4 cloves garlic

1/2 tbsp sichuan peppercorn

4 Thai peppers

6 star anise

Our broth after using a hand blender

This is how our broth looks after slow cooking for 24 hours, hand blended, and strained.

Ingredients for our Tare

4 tbsp coconut oil (or oil of your choice)

1/4 cup Soy Sauce

1/4 cup Siaoshing wine https://amzn.to/2rjqsZn (instead of mirin because mirin has a lot of carbs in it)

1/4 Dried small shrimp https://amzn.to/2U6DVRB

(Don't use the big ones like I did. Even though it tasted good it would be better without it.)

Dried bonito flakes (I didn't have this)

Ingredients for soft boiled eggs and eggs marinade

4 Egg's

1/4 cup Soy sauce https://amzn.to/2KMof1P

1/4 Siaoshing wine https://amzn.to/2rjqsZn

water

Ingredients for pan fried pork chops(shoulder steak)

1 lb pork shoulders steak or chops

1 tsp salt https://amzn.to/2EaGq0m

1 tsp pepper https://amzn.to/2Ped4zy

1 tsp garlic powder https://amzn.to/2PbZKvj

1 tsp onion powder https://amzn.to/2zDKySN

1 g sugar (I used powder stevia natural sweetener) https://amzn.to/2U99r1e

1 tsp 5 spice powder https://amzn.to/2StXbH8

1 tbsp fish sauce https://amzn.to/2Pk8L5N

2 tbsp soy sauce https://amzn.to/2rmtz32

2 tbsp sesame seed oil https://amzn.to/2U93WzT

(adjust to your liking)

Marinade for 2 hour's

Ingredients for dressing our dish

1 pack of Tofu shirataki noodles https://amzn.to/2UeYQC0

2 green onions

1/4 cup sliced bamboo shoots https://amzn.to/2SrNcSz

Nori sheets https://amzn.to/2SunXzg

1 lb pork shoulder steak or pork chops (marinated, pan fried, and sliced)

Directions for our Keto/Low Carb Tonkotsu Ramen

Step One - Piggy Bath

We will be blanching our pork. Blanching pretty much cleans out the pork of all the bad stuff we don't want.

Bring 4 quart of water to a boil. Put all our pork in the pot. Add more water if pork not completely covered. Boil for 10 minutes. While boiling take out all the scum and impurities that rises to the top of the pot. After 10 minutes, pour pork into a strainer and rinse thoroughly with cold water.

Step Two -Rollie Porkie

After we clean our pork, put them back into our pot. Fill pot with water to where it will cover our pork above bout 2 inches. Bring pot over to stove and bring back to a rolling boil.

Step Three - It's Aromatic

To prepare our aromatics and flavor of our broth we will start with cutting our green onions into 3's. Peel one medium size yellow onion. With a knife, poke four slits into the onion. De-skin four cloves of garlic. Peel a knob of garlic and slice in half. Like, 2 to 3 tablespoon size knob. With the fennel we can cut off the stock's into 3 inch sizes. And, cut the butt of fennel and slice into two's. Also, put to a side 1/2 tbsp of sichuan peppercorns, 6 pieces of star anise's in, and four Thai peppers. Omit Thai peppers if you don't want any spiciness.

Step Four - Baby Sitting Slow Cooking

We can cook on the stove but I wasn't able to watch my Tonkotsu for 24 hours so I decided to use a slow cooker. We can just leave it with no baby sitter and it will take care of itself. OK. Now, take all ingredients from step three and put at bottom of slow cooker. If you decide to use a stove top pot, don't put these ingredients at the bottom because they might burn if the temperature is to high. After that. We will put in our pork and water that was boiling from step two. Make sure the water is still boiling hot. Because, The slow cooker might not be able to bring our tonkotsu broth to the temperature we want. My slow cooker isn't that big for all the ingredients so I only used half fennel butt and half the onion. I added more water making sure everything was submerged. My slow cooker can cook 4 hours at a time on high setting. So, I checked it every four hours. In my YouTube video I said 2, but no need to check it every 2 hours. You can if you want. Don't forget to stir broth every time you check the broth.

Step Five - Blender, Creamier, and Strainer

A little trick I use to break down the fat that has not broken down yet. Use a hand held blender. I did this at the 21 hour mark, but you can do it at the end. All the bones will be at the bottom of the pot and all the fat will float to the surface. So, you don't have to worry to much about breaking your hand blender. Just be a little careful and aware. This step will make the tonkotsu much more creamier without having to cook for days. Usually, the longer you cook it the more everything melts and turn into liquid form. Now, using a strainer, we will separate the broth from the little bones and the other ingredients. We only need the broth.

Step Six - Softy Boily Eggy

Bring 1/2 an inch of water to a boil. Add in your eggs in and close with lid. Boil for six and a half minutes. After that, put eggs in an ice bath for about a minute. But, if you don't have ice you can rinse under your sink with water as cold as possible. You want to cool eggs right away so only egg white is cooked and yolk is still raw. It's like a sunny side up egg in side out. When cooled, remove shell. In a container, add in 1 part soy sauce, 1 part shaoshing wine, and 4 part water. Making sure the liquid covers our eggs. Put in refrigerator and let marinade for at least 2 hours.

Step Seven - Tare! Tare!

In a frying pan or wok put in some oil. I used coconut oil. About a 1/4 cup. To our coconut oil we will add in dried shrimp. We want to infuse the oil with the shrimp taste. Trust me. It tastes great with our tonkotsu broth. Add in 1/4 to 1/2 cup soy sauce and 1/4 to 1/2 cup shaoshing wine. Equal part each. Plus a cup of water. Once the alcohol is cooked away, add in about 2 tbsp sugar. I used Swerve erythrithol natural sweetener. Once sugar is incorporated into our tare we can strain and only keep the liquid. We will mix this tare into our broth later.

Step Eight - Prepping our bowl

I didn't make chashu pork but I had some Pork shoulder steak marinated already in the refrigerator. So, I'm going to fry that up in a pan and cut them into slices so our ramen have some meat in it. You can use marinated pork chops. I like pork shoulder because the fat content is higher. Pork chops are to lean. Recipe for pork marinade down below. Cook pork for about 5 to 6 minutes per side. Depending how thick your meat is this can vary in cooking time. While pork is cooking we will boil our tofu shirataki noodles in for 2 minutes. This step get's rid of the funk that the noodle has. It has that fishy smell because of the liquid that is in the bag. That liquid helps keep the noodles fresh. When done strain and put into our bowl. To keep our dish low carb/keto friendly we'll use these noodles instead of ramen noodles. We are also adding chopped green onions and sliced bamboo shoots to our bowl. I did 1 green onions per bowl finely chopped. I boiled the bamboo shoots for a few minutes to make them a little more tender and warm. Our pork should be done by now. Chop pork into slices as thick or thin as you like When we have all of these ingredients prepared we can arrange them in our bowl neat and pretty.

Step Nine - Tonkotsu broth into the bowl

In a separate bowl. Mix together our Tare and our broth. I did about 1/4 cup of tare to 2 cups of broth. Adjust to you flavor. Taste to make sure you like how it tastes. When satisfied poor our delicious Tonkotsu broth into our bowl with our noodles, pork chop, and bamboo.

Step 10 - Eat

Serve and enjoy

Thank you and I hope you enjoy this dish like I have.