Scallop, Shrimp, and Tonkotsu Ramen
This ramen bowl recipe came about when I was craving a warming bowl of ramen during a particularly harsh cold snap. I was imagining pan-seared scallops and maybe some wok-fried shrimp. I’d tuck in enoki mushrooms and baby bok choy. Perhaps some homemade noodles as well. To complete this divine union, I would nestle it in my silky homemade tonkotsu broth.
The result of my cravings was a savory combination of seafood and vegetables flavored with shoyu tare, chili oil, and lime. When combined with the textures of the ingredients, every bite was truly splendid. In fact, this dish was so satisfying that there was no need for seconds. (Ok, maybe I snuck a couple more scallops before I was done.)
So when you make this, take a little extra time, savor the process, and enjoy the mouth-watering fruits of your labor. Enjoy!
Q&A
What is tonkotsu?
It’s a broth made by boiling pork bones (commonly used are pork neck bones) for 10-18 hrs to break down the collagen, fat, and marrow, which results in a creamy, silky broth.
What if I don’t want to make homemade noodles?
Homemade noodles are easy to make and well worth it. But if you don’t want to tackle making noodles, prepackaged Japanese ramen is the best option. If you’re in a bind, however, the instant kind will do.