I sometimes make a Tonkotsu broth for Ramen, but whenever I do, it seems to turn out very fatty (and basically tastes like gravy). It's so fatty you can feel the fat all over your lips after eating a bowl of it. But when I eat Tonkotsu ramen in a restaurant, it doesn't feel that way.
To try to reduce the fattyness, I always pour the broth into tall glasses, let it cool, then spoon the fat off the top, but it's still too fatty. What am I doing wrong?
To make the broth, I go to my local street market where the butcher has a stand, and buy two bags of miscellaneous pork bones, I blanch them to remove the blood, then boil them for about 10 hours.
- Is there something I can do to reduce the fattyness of my Tonkotsu broth?
- Would is be less fatty if I used a specific part of the pig (e.g. the trotter as called for in the recipe?)