Ingredients and Weight: - 4 lbs pork bones (such as pork neck bones or femurs) - 1 large onion, chopped - 2 carrots, chopped - 2 celery stalks, chopped - 1 head of garlic, cloves separated and smashed - 1 tbsp ginger, grated - 1 tbsp soy sauce - 1 tbsp sake (Japanese rice wine) or dry sherry - 1 tsp sesame oil - 10 cups water
Preparation Time: 30 minutes
Cooking Time: 120 minutes on high pressure
Difficulty Level: 2 (simple)
Preparation Method Steps: 1. Place the pork bones in the Instant Pot and add enough water to cover them by about 2 inches. Bring to a boil over high heat. 2. Skim off any foam or impurities that rise to the surface. 3. Add the chopped vegetables, garlic, ginger, soy sauce, sake, sesame oil, and water. 4. Close the lid and cook on high pressure for 120 minutes. 5. Strain the broth through a fine-mesh sieve into a clean pot. 6. Discard the solids and serve the broth hot.
Nutritional Information: - Calories: 120 per serving - Fat: 5g - Protein: 10g - Carbohydrates: 5g
Dish Characteristics: - Rich and flavorful broth - Authentic Japanese flavors - Easy to make in an Instant Pot - Perfect for a cold winter day
User Comments: - "This is the best tonkotsu ramen broth I've ever had! It's so rich and flavorful." - "I love the ease of making this broth in the Instant Pot. It's so much faster than traditional methods." - "The broth is so versatile. I've used it to make ramen, pho, and even egg drop soup."
Special Precautions and Tips: - Use high-quality pork bones for the best flavor. - If you don't have sake, you can substitute dry sherry. - Be sure to skim off any impurities that rise to the surface during boiling. - The broth can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.