A little bit naughty but oh-so-nice, this meaty ramen pairs crispy fried chicken with a fatty pork soup. Originating in the southern Japanese city of Fukuoka, tonkotsu ramen has an extremely rich, creamy broth made by simmering pork bones over the best part of a day. While the dish is traditionally topped with chashu, this modern take subs in chicken karaage – a stroke of pure genius.

Serves 2

INGREDIENTS
2 boneless chicken thighs, skin on, cut into 5cm pieces
80g (1/2 cup) potato starch
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Peanut oil, for deep-frying
2 portions Ramen Noodles, cooked al dente and drained
800ml Tonkotsu Broth, simmering
2 Ajitsuke Tamago, halved
2 spring onions (scallions), finely sliced
2 teaspoons toasted sesame seeds
Shichimi togarashi, to garnish (Shichimi togarashi is available from most Asian supermarkets)

Marinade
2 garlic cloves, finely grated
10g ginger, finely grated
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sweet sake
1 teaspoon toasted sesame oil
1/4 teaspoon ground white pepper
1/4 teaspoon shichimi togarashi

METHOD
Combine the marinade ingredients in a large bowl, add the chicken and mix well to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Combine the potato starch, salt and pepper in a bowl.

Drain the chicken, discarding the marinade. Toss the chicken in the seasoned potato starch, coating it completely.

Heat enough peanut oil for deep-frying in a deep-fryer or large saucepan to 170°C. Fry the chicken in batches for 3 minutes, then transfer to wire racks to drain. Increase the oil temperature to 190°C and fry the chicken again for 30–60 seconds, until golden brown and cooked through.

To assemble the ramen, quickly and evenly divide the warm drained noodles between two bowls and pour the hot tonkotsu broth over. Top with the ajitsuke tamago, spring onion and sesame seeds. Garnish with shichimi togarashi and serve with the chicken karaage on the side for dipping into the broth.

Ramen For Days by Deborah Kaloper, published by Smith Street Books, AUD$39.99, published 27 July 2025. Images © Daniel Herrmann-Zoll