Seafood Tonkotsu Ramen is a fusion that creates a complex, layered soup that feels both indulgent and nuanced—perfect for ramen enthusiasts looking for something beyond the classic.
Seafood Tonkotsu Ramen combines creamy pork bone broth with ocean flavors for a rich, umami-packed dish. It features firm noodles and toppings like chashu, shrimp, or scallops. A modern twist on traditional tonkotsu, it reflects innovation in Japan’s evolving ramen culture.
Seafood Tonkotsu
Ramen Broth
The broth is the heart of seafood tonkotsu ramen. It begins with a traditional tonkotsu base, made by boiling pork bones for many hours until the marrow, collagen, and fat emulsify into a creamy, opaque soup.
To this base, chefs incorporate elements of the ocean—such as dried scallops, bonito flakes, kombu (kelp), or even shrimp shells. This seafood infusion introduces a subtle brininess and sharp umami edge, balancing the heaviness of the pork and elevating the broth’s aroma and complexity. Some versions lean into surf-and-turf territory, while others aim for a more harmonious blend where neither the pork nor seafood dominates.
Seafood Tonkotsu
Ramen Noodles
The noodles used in seafood tonkotsu ramen are typically medium to thin and straight, chosen to pair well with the richness of the broth while allowing the subtle seafood elements to cling to their surface. The texture is firm and springy, with just enough chew to hold up to the dense soup without becoming overwhelmed. In some modern interpretations, squid ink noodles are used to deepen the oceanic flavor and add dramatic color contrast.
Seafood Tonkotsu
Ramen Toppings
The toppings often reflect both land and sea. Common additions include chashu pork, soft-boiled ajitama egg, and green onions, but they are joined by seafood elements like grilled shrimp, scallops, clams, or even crab. Toppings like yuzu zest, shredded nori, and mekabu (seaweed base) are sometimes used to enhance the briny notes and lighten the palate. This mix of ingredients creates a visually rich and flavor-diverse bowl, offering something new with every bite.
A brief history of Seafood Tonkotsu Ramen
Seafood tonkotsu ramen is a relatively modern development in Japan’s ramen evolution. While traditional tonkotsu emerged from Kyushu’s Hakata region as a fast, hearty meal for laborers, the seafood-infused variant began appearing in high-end ramen shops and coastal cities where fresh seafood is abundant. It’s part of a broader trend in Japanese cuisine where chefs experiment with blending regional ingredients and techniques, reflecting both tradition and innovation.
Today, it’s embraced by ramen aficionados as a gourmet option—one that bridges the richness of tonkotsu with the refinement of seafood-based broths.
Shio Ramen recipe
Ingredients For the Broth:
- 4 cups chicken stock
- 4 cups dashi stock
- 1 onion, halved
- 3 cloves garlic, smashed
- 1-inch piece of ginger, sliced
- 1 piece of kombu (dried kelp)
- 2 tablespoons sea salt
- 1 tablespoon sake
- 1 tablespoon mirin
Ingredients For the Toppings:
- 4 slices chashu (braised pork belly)
- 4 soft-boiled eggs (ajitsuke tamago)
- 1 cup bamboo shoots (menma)
- 4 slices narutomaki (fish cake)
- 1 sheet nori (seaweed), cut into strips
- 2 green onions (negi), chopped
- 4 shrimp or clams (optional)
For the Noodles:
- 4 servings of fresh or dried ramen noodles
Instructions:
Prepare the Broth:
- In a large pot, combine the chicken stock, dashi stock, onion, garlic, ginger, and kombu.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Remove the kombu after 10 minutes to prevent bitterness.
- Strain the broth to remove the solids.
- Return the clear broth to the pot and add sea salt, sake, and mirin.
- Simmer for another 10 minutes to meld the flavors.
Prepare the Noodles:
- Cook the ramen noodles according to the package instructions.
- Drain and set aside.
Assemble the Ramen:
- Divide the cooked noodles among four bowls.
- Pour the hot broth over the noodles.
- Top each bowl with a slice of chashu, a soft-boiled egg (halved), bamboo shoots, a slice of narutomaki, and strips of nori.
- Add shrimp or clams if using.
- Garnish with chopped green onions.
Serve the ramen hot and enjoy!
