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I sometimes make a Tonkotsu broth for Ramen, but whenever I do, it seems to turn out very fatty (and basically tastes like gravy). It's so fatty you can feel the fat all over your lips after eating a bowl of it. But when I eat Tonkotsu ramen in a restaurant, it doesn't feel that way.

To try to reduce the fattyness, I always pour the broth into tall glasses, let it cool, then spoon the fat off the top, but it's still too fatty. What am I doing wrong?

To make the broth, I go to my local street market where the butcher has a stand, and buy two bags of miscellaneous pork bones, I blanch them to remove the blood, then boil them for about 10 hours.

Questions:

  • Is there something I can do to reduce the fattyness of my Tonkotsu broth?
  • Would is be less fatty if I used a specific part of the pig (e.g. the trotter as called for in the recipe?)
Rocketmagnet
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2 Answers2

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It sounds like what you're describing as "fattiness" is really gelatinousness. Your long-simmered bones will release a lot of gelatin, which gives broth a thick, sticky, unctuous texture. It's definitely my preference for ramen, but it sounds like it's not yours.

To reduce the gelatin content, use fewer bones, simmer them for a shorter amount of time, and use meatier bones and other ingredients to make up the deficit in flavor.

Sneftel
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If it is truly the fat that is an issue, chill your stock in a large container over night in the refrigerator. The fat will harden on the surface. Then, carefully spoon off and discard the hardened fat.

These types of stocks generally contain a high amount of gelatin from the cuts of meat that are used. The gelatin contributes to the richness and mouthfeel, and is generally supposed to be present.

moscafj
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