Tokushima Ramen

Tokushima Ramen emerged in the 1950s from the pork-processing industry of Tokushima Prefecture on Shikoku island, where butchers would simmer bones alongside soy-braised pork belly, creating a dark, richly porky broth that became the city's defining dish. Its unusual signature topping — a raw egg cracked directly into the hot bowl — sets it apart from every other regional ramen style in Japan.

Serves: 4

Ingredients

Broth

• 1.5 kg (3.3 lb) pork trotters and neck bones
• 500g (1 lb) pork belly, whole slab
• 80ml (⅓ cup) dark soy sauce
• 60ml (¼ cup) soy sauce
• 2 tbsp (30ml) mirin
• 1 tbsp (15ml) sake
• 4 cloves garlic, smashed
• 2 cm (1 inch) fresh ginger, sliced
• 1 tsp (5g) brown sugar

Bowls

• 400g (14 oz) fresh ramen noodles (or dried thin wheat noodles)
• 4 eggs (1 per bowl, raw)
• 2 spring onions (scallions), thinly sliced
• Sesame oil, to finish
• Toasted sesame seeds

Instructions

1. Blanch bones and pork belly in boiling water for 5 minutes, drain, and rinse under cold water to remove impurities.
2. Place blanched bones and belly in a large pot with 3 litres (12 cups) water. Bring to a boil, skimming foam, then reduce to a vigorous simmer for 2 hours.
3. Add soy sauces, mirin, sake, garlic, ginger, and sugar. Continue simmering 1 hour more until broth is deep brown and richly flavored.
4. Remove pork belly and slice into 5mm (¼ inch) rounds. Strain broth and return to pot; season to taste.
5. Cook noodles per package instructions (typically 2-3 minutes in boiling water); drain well.
6. Ladle hot broth into bowls, add noodles, and arrange 2-3 slices of pork belly on top.
7. Crack one raw egg into the centre of each bowl — the heat of the broth will gently cook it to a silky, custardy consistency within 1-2 minutes.
8. Garnish with spring onions, a few drops of sesame oil, and sesame seeds. Serve immediately.

Cook's Notes: The raw egg is essential to authentic Tokushima ramen — stir it gently into the broth as you eat to emulsify the yolk into the soup. For food safety, use the freshest eggs available. The braised pork belly can be made a day ahead and refrigerated; reheat slices in the broth before serving.