The most challenging part of making Tonkotsu Ramen is probably the initial boiling and cleaning of the pork bones, as well as the need to keep the fire going for an extended period. The ramen I make simmers for over 12 hours, which could potentially rack up a hefty fuel bill. While Hakata Ramen is generally affordable, this preparation method makes offering it at a low price virtually impossible.
Therefore, I decided to try cutting the pork bones to reduce the cooking time and save on fuel costs, aiming also to enhance the broth's richness. Cutting all the bones would be too laborious, so I cut about one-third of them. This time, I still spent the usual 12 hours making the soup.
This is how the ramen turned out. It has the taste of a typical Hakata Ramen, rich and delicious with excellent broth consistency.
Next time, I plan to prepare the right tools to cut all the pork bones and try making ramen again.
