Cringey Kitchen

Gluten free, dairy free things in the shape of food

InstantPot Tonkotsu Broth

by

We used this as the base for our Spicy Miso Tonkotsu Ramen.

The most important thing is: don’t forget to smash!

Pressure cookers are really good at cooking things quickly, but since they are so speedy, they don’t break down the food the same way as traditionally cooking.

But there is a solution.

When the pressure cooking has finished, get out your potato mashers and mash directly into the pressure cooker. If you’re like us (and don’t have a potato masher), you can use a handful of wooden spoons, full on Edward spoon hands. It works, even though a potato masher is probably the right tool for the job.

This will break down the ingredients, allowing all the flavor to be released. It also ensures the broth is the correct white-ish color when everything is done.

Keep your flavor in your broth, not the floor,
Your favorite alternative chefs, K & T

Print

Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 6 servings

Ingredients

  • 2 pounds pork neck
  • 2 pounds pig trotters
  • 1 pound chicken bones
  • 1 white onion
  • 2 inches ginger peeled
  • 8 cloves garlic
  • 6 green onions white part only
  • 6 dried shiitake mushrooms sliced
  • 1 tbsp high heat oil

Instructions

  1. Start by parboiling the pig trotters, pork neck, and chicken bones. After boiling for 10-15 minutes, pour out the bones into a colander, and rinse off all the grimy stuff.
  2. Turn the InstantPot to Saute. When it has warmed up, add the oil, then add the garlic and ginger. Saute until browned. Remove garlic and ginger and set aside in a separate bowl. Next, add the onion to the oil and saute until browned.
  3. Add ginger and garlic back into the InstantPot along with the green onions, shiitake, pig trotters, pork neck, and chicken bones.
  4. Fill the pot with enough water to cover the bones. Place lid on the InstantPot and set to manual for 2 hours. Let it natural release until completely depressurized (about 20 minutes).
  5. With a potato masher (or possibly a large wooden spoon), mash the bones and meat to break them apart as much as possible. This allows all the flavors to be fully released and will make the final broth a white-ish color instead of a clear brown color.
  6. Once mashed, set the pressure cooker to saute and let boil for 30 more minutes.
  7. Turn off the InstantPot. Remove all meat and bones by straining the mixture through a mesh into a bowl.