How to Make Kagoshima-Style Tonkotsu Ramen, part 3 My homemade pork bone soy sauce ramen is finally complete.

The soup is ready after simmering for a total of about 12 hours.

In the bowl, I add char siu sauce, salt, seasoning oil, table salt, etc., and then add the soup. I put in the boiled noodles, and top it with char siu, green onions, boiled eggs, etc. to complete the ramen. Thanks to the long simmering, the ramen is very delicious with a lot of richness and umami.

I wanted many people to eat it.

 
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北海道産 放牧豚 豚骨 1kg x 3パック セット 3kg とんこつ 自家製 ボーンブロス Free-Range Pork Bones

豚ガラ ゲンコツ2本セット 800ｇ～1000ｇ 豚骨ラーメン用 業務用　約1キロ

豚背骨(1Kg) 【冷凍】

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久しぶり (Hisashiburi): This phrase is used when something hasn't been done for a while. It translates to "after a long time" or "it's been a while".

鹿児島 (Kagoshima): Kagoshima is a city located in Kyushu, the southernmost of Japan's main islands. It's known for its active stratovolcano, Sakurajima.

ラーメン (Ramen): Ramen is a popular noodle soup dish in Japan. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, and green onions.

しょうゆ (Shoyu): Shoyu is the Japanese name for soy sauce. It's a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

とんこつ (Tonkotsu): Tonkotsu is a type of ramen broth made from pork bones. The bones are typically boiled for several hours, which results in a cloudy white broth.

自作 (Jisaku): This word means "homemade" or "self-made". It refers to something that is made by oneself rather than bought from a store.

豚骨 (Butagaru): This term translates to "pork bone". It's often used in the context of ramen, where pork bones are boiled to create a rich, flavorful broth.

完成 (Kansei): This word means "completion" or "finish". It's used to indicate that something has been completed or finished.

トータル (Total): This is a loanword from English, used in the same way to mean the whole amount or the result of adding several amounts or scores together.

煮込む (Nikomu): This is a cooking term that means to simmer or stew. It's often used to describe the process of slowly cooking ingredients in a liquid.

スープ (Soup): Another loanword from English, it refers to a liquid dish, typically made by boiling meat, fish, or vegetables in stock or water.

丼 (Donburi): This is a type of Japanese dish that consists of fish, meat, vegetables, or other ingredients simmered together and served over rice. The term also refers to the bowl in which the dish is served.

チャーシュー (Chashu): Chashu is a dish made of fatty pork belly that's been rolled, braised in a sweet and savory sauce, then sliced. It's a common topping for ramen.

タレ (Tare): Tare is a general term for dipping sauces often used in grilling (as in yakiniku) and also as a glaze for sushi. In the context of ramen, it's the base flavoring mixed into the broth before serving.

塩 (Shio): Shio means salt in Japanese. It's a basic seasoning used in many dishes.

調味油 (Chomiyu): This term refers to seasoning oil. It's often used in Chinese and Japanese cuisine to add flavor to dishes.

食塩 (Shokuen): This is another term for salt, specifically table salt.

茹でた (Yudeta): This is the past tense of the verb "yuderu", which means to boil. It's often used in the context of cooking, such as boiling noodles or vegetables.

麺 (Men): This term refers to noodles. In the context of ramen, it usually refers to the thin, wheat-based noodles served in the soup.

ネギ (Negi): Negi refers to green onions or scallions. They're often used as a topping in various Japanese dishes, including ramen.

煮玉子 (Nidama): This term refers to boiled eggs. In the context of ramen, they're often marinated in a soy-based sauce and then cut in half before being used as a topping.

長く (Nagaku): This adverb means "long" or "for a long time". It's often used to describe the duration of an action.

煮込んだ (Nikonda): This is the past tense of the verb "nikomu", which means to simmer or stew. It's often used to describe the process of slowly cooking ingredients in a liquid.

コク (Koku): This term is used to describe the richness or depth of flavor in a dish.