kotteri

Kotteri refers to a style of ramen broth that is thick, rich, and often gelatinous. The term "kotteri" itself is a Japanese adjective meaning "thick" or "rich" and is commonly used to describe food with a strong, concentrated flavor and texture. In the context of ramen, kotteri broth is typically made by simmering pork bones, chicken bones, or a combination of both, for extended periods at high heat. This process breaks down collagen and marrow from the bones, resulting in a viscous and opaque soup.

Common ingredients used to achieve the kotteri consistency include pork trotters, chicken feet, and cartilage, all of which are rich in collagen. The broth is often emulsified through vigorous boiling or by adding ingredients like soy sauce, mirin, and sometimes even fats like lard. The resulting soup coats the noodles and other toppings generously, providing a deeply savory and satisfying eating experience.

While the most famous example of kotteri ramen is tonkotsu ramen, where the broth is made solely from pork bones, other variations exist. For instance, chicken-based kotteri broths can also be incredibly rich. The flavor profile of kotteri ramen can range from intensely savory and umami-rich to slightly sweet depending on the specific ingredients and seasonings used. It is a popular choice for those who prefer a heartier and more robust ramen experience compared to lighter, clearer broths.