Serves 4


  • Pig Trotters, 3, chopped into discs
  • Whole Chicken Carcass, 2 
  • Vegetable Oil, 2 tablespoons
  • Brown Onion, 1, quartered
  • Garlic Cloves, 12, peeled
  • Ginger, 5cm length, sliced
  • Leeks, 2 stalks, chopped
  • Spring Onions, 6-8 stalks, use white parts only
  • Fresh Shiitake mushrooms, 6 pieces
  • Pork Fat Oil, 2-3 tablespoons (oil rendered from frying pork lard)
  • Dried Ramen Noodles or Fresh Ramen Noodles, 2 packets
  • Beansprouts, 200 grams
  • Fresh Shiitake Mushroom, 2 pieces (sliced)
  • Corn Kernels, 200 grams
  • Salted Butter, 50 grams
  • Cha Shu, 800 grams


  1. In a 6.0L Thermos Shuttle Chef® inner pot, place pig trotters, chicken carcass and fill with water till meat is covered. Bring contents to a boil to remove scum and blood from the bones. Once boiling, turn off fire and strain the bones.
  2. Rinse bones under cold water and use a chopstick to remove marrow and blood from bones. This will ensure a lighter looking broth. Set bones aside for later use.
  3. In a clean 6.0L Thermos® Shuttle Chef® inner pot, add vegetable oil, onion, ginger, garlic and stir fry until fragrant and well browned.
  4. When browned, add bones, leeks, spring onions and 6 shitake mushrooms into the inner pot and fill with tap water till contents are covered.
  5. Bring contents to rolling boil and skim the top of the broth to remove scum from surface. Reduce heat and simmer for 30 minutes.
  6. After 30 minutes, cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot.
  7. Set aside to cook for 3 days, reheating every 12 hours. Add the pork fat oil into the broth on the 2nd day of the cooking.
  8. On the 3rd day, strain broth into a 3.0L Shuttle Chef® inner pot. Bring to a boil to reduce the broth to at least half. There should be about 1.5L of tonkotsu broth left.
  9. Cook ramen, beansprouts, sliced shitake mushrooms, corn kernels in a pot of boiling water. Place ramen, beansprouts, sliced shitake mushrooms in a bowl, and top with Tonkotsu broth, sliced Japanese Cha Shu and a small cube of butter. Enjoy


  • This recipe is based on using a 6.0L Thermos® Shuttle Chef® TCRA-6000 and a 3.0L Shuttle Chef® inner pot. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.


Photo and recipes courtesy of Justine Ong from www.tings.sg.