Rich and Creamy Tonkotsu Ramen (with Noodle Recipe)

Рет қаралды 179,672

Күн бұрын

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Broth & tare inspired by motoki ramen academy. Check out their video: tinyurl.com/y25yxy45
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RECIPE (makes 4 bowls)
PORK BROTH
5lb/2 1/4kg pork neck bones
Piece of pork trotter
Piece of pork fat back or pork belly
Water
Add pork parts to large stock pot, cover with water, bring to a boil then drain water from pork & rinse bones. Add rinsed bones to pressure cooker & top with 5000g/5L water. Cook, high pressure for 80 mins.
Return broth & bones to large stock pot & bring to boil for 30 min until broth has taken on an opaque quality & has reduced by 25-30%. Strain out solids.
TARE
30g (~1c) Kombu
30g (2 1/2c) bonito flake
30g (about 2c) salted, dried anchovies
30g (about 2c) dried shitake
500g (1 3/4c) light soy sauce
5g (1 1/4t) sugar
1500g/mL water
Combine ingredients, bring to simmer. Off heat, cover, & steep for 1 hour. Strain out solids.
PORK CHASHU
3-4lb/1.5kg boneless pork shoulder
Cooking twine, optional
3000g/mL water
1 knob ginger, sliced
500g (1 3/4c) soy sauce
Tie pork into a roast shape as shown @2:58. Sear meat on all sides in heavy bottomed pot or dutch oven over med-high heat. When roast has been seared, add water, sliced ginger, & soy sauce. Bring to simmer, reduce heat to low, cover, & continue to cook for 90-100 min.
When finished, texture should be soft, but not shreddable. Allow to cool in liquid then wrap & refrigerate.
RAMEN NOODLES
450g (3 3/4c) bread flour
5g (1t) coarse salt
8g (1/2T) baked soda (baking soda spread on parchment’d sheet tray, baked 225F/105c, 1 hour)
Tiny pinch of egg yellow food coloring
160g (2/3c) water
Add flour, salt, & baked soda to food processor. In separate container, mix food coloring into water. With processor running, stream in yellow water. Dough will be dry & pebbly. Allow ito sit for 30 min to hydrate. Press together into a mass. Cut into 4 strips then link together into 1 long belt. Roll flat & wide into a shape that fits through a pasta roller. I'm using the kitchen aid pasta attachment.
Feed dough through on the widest setting, fold in half & repeat. Reduce roller thickness, feed pasta through, & repeat several times until the dough turns into a more smooth, pasta looking sheet. Fold dough in half, increase roller thickness, & repeat several more times until you get a smooth sheet on #6 on the roller.
Cut this long sheet into 12”/30cm sheets then drop each through a spaghetti cutter (or hand cut). Measure into four, 5oz portions. Cover & refrigerate until ramen time.
SOY SAUCE EGGS:
6 eggs
50g (1/4c) water
50g (1/4c) mirin
50g (3T)soy sauce
Boil eggs 7 minutes then drain & transfer to ice bath. Once cooled, peel & move to a food storage bag with water, mirin, & soy sauce. Press out air & marinate for 4-24 hours.
AROMA OIL
75g (1/3c) canola
10g (1/3c) sesame oil
10g (2-3 clove) minced garlic
10g (2t) grated ginger
30g (2T) gochujang
5g (2t) paprika
50g (1/4c) mirin
10g (1 1/2t) honey
Combine oils, garlic, ginger in sauce pot over med heat until sizzling & fragrant. Stir in gochujang & paprika. cook for 30 sec. Add mirin & honey. Transfer to high sided container & spin with immersion blender until smooth.
TO SERVE EACH BOWL:
200g (3/4c) tare
350g (1c) pork broth
1 portion of ramen noodles
Marinated egg
Sliced scallions
Aroma oil
Add tare & broth to sauce pot. Bring to boil. Remove from heat & spin with immersion blender until creamy. Add 2 sliced of pork to heat through.
Add noodles to salted boiling water. Cook for 90 sec.
Add hot creamy broth to a warm bowl. Add cooked noodles, top with warmed pork, halved egg, scallions, & dab of aroma oil.
CHAPTERS:
0:00 Intro & ramen broth
1:46 Making tare
2:47 Making the pork chashu
4:12 finishing the ramen broth and chashu
7:14 making the ramen noodles
11:43 Soy sauce eggs
12:22 Aroma oil
13:25 Putting it together

Пікірлер: 423

@PhaTs00p 8 ай бұрын

Here's a tip from a pasta chef. When you got an automatic pasta machine and only one set of hands, you can feed the start of the sheet back into the machine as soon as it reaches the last of the dough. This way you create a loop of pasta sheet. You now need only one hand to keep it stretched and use the other to change the width on the dial.allows you to make multiple passes in no time.

@BrianLagerstrom 8 ай бұрын

🤯🤯🤯

@jackdraper2215 8 ай бұрын

Okay, I need to see this done because it sounds like witchcraft.

@JjrShabadoo 8 ай бұрын

Holy crap. That’s an amazing tip!

@theflyingjawa 8 ай бұрын

Wo that's amazing

@Leo-si9zm 8 ай бұрын

You sir are a pasta god... thank you

@miaththered 8 ай бұрын

Is it a pain to make? Yes. Is it worth it? Hell yes. Thanks, Bri!

@cmerr2 8 ай бұрын

Hard agree, but I would highly suggest finding a place to buy noodles. Most restaurants use Sun Noodles (including Ichiran at least in the US) for a reason.

@BrianLagerstrom 7 ай бұрын

If you get some food noodles, making the broth and Chasu ain’t so bad. Worth it!

@cracknigga 7 ай бұрын

@@BrianLagerstrom I actually tried this a year ago. The pig trotters stank up my apartment so bad and the broth was so rank that I had to toss everything. I don't know if I just had a spoiled batch or what but I'm scared to try this again :(

@judolphin 3 ай бұрын

@@cmerr2that's my thought, just buy the noodles, the broth is the star of the show

@danieldotter6077 8 ай бұрын

Ramen is one of those things where it’s either life changing or it stinks. Looking great!

@gruckusgrackus5815 8 ай бұрын

Yeah for me it was bad enough I dont think I would ever attempt to make it or want to try it in a restaurant now. Especially when it just smells like urine.

@n9ne 8 ай бұрын

@@gruckusgrackus5815 People use baking soda to get rid of bad couch/bed smells.. when you use it in food the smell stays but also enhances. I think that's why you smell urine.

@JohnHausser 7 ай бұрын

A ramen restaurant should use this comment as a motto

@adriennepender673 8 ай бұрын

Your recipes are so accessible. Even if I know I'll never make a recipe of yours, I always come away thinking that I COULD do it. Thanks, Bri, hope you're doing well.

@BrianLagerstrom 8 ай бұрын

Thanks so much. That’s kinda what I’m going for with this one.

@Oisin-O 8 ай бұрын

This is the best cooking video I've seen in a very long time, I am genuinely impressed. I've been making ramen at home for years and it's hard to overstate how good this video is for any home cooks who want to give it a go. Congrats on a magnificent job Brian, you've almost made it look easy!

@BrianLagerstrom 8 ай бұрын

Thanks very much for watching.

@randalthor20001 8 ай бұрын

Yessss!!! I'm so happy you made tonkotsu ramen. I can't wait to make this. I really like that you covered how to make the tare, chashu pork, marinated eggs, and aroma oil. So many other tonkatsu ramen recipes only cover the tare, and then just gloss over the toppings. Well done. Everything looks delicious, and I love your attention to detail. I like that you do both a combination of quicker weaknighting recipes and long form complicated recipes. If you're looking for your next long form complicated recipe to make, might I suggest Chiles en Nogada. It's a poblano pepper that is stuffed with a mixture of meat and fruit. Then it gets topped in a walnut sauce. It's ridiculously delicious and very unique tasting.

@BrianLagerstrom 8 ай бұрын

Is it a Mexican dish? Sounds fun

@randalthor20001 8 ай бұрын

@@BrianLagerstrom it is.

@BrothaMan831 7 ай бұрын

I had a bowl of tokontsu from a restaurant in Santa Rosa called kiraku. Literally the best thing I have ever eaten. The broth was so top teir. I will drive 3 hrs just to go back there

@FatsquatchPNW 8 ай бұрын

Having never visited Japan, I can't give an opinion on a favorite ramen shop there. However, there is a chain called Kizuki that happens to have a nearby location that I adore. Their garlic Tonkotsu is to die for and I would literally openly weep if they ever shut down.

@elizabethb8789 8 ай бұрын

Looks so good! At the start of the video, I thought no way would I do this. By the end of the video, I thought oooh fun weekend project lol!

@BrianLagerstrom 8 ай бұрын

Haha it is a fun project! Go for it!

@jonathanwilliams1974 8 ай бұрын

It takes a long time, but a lot of that is inactive time. Can't wait to do this one. It's been on my list for some time. Even bought proper ramen bowls :)

@Yakena1 8 ай бұрын

Lucky I live in Japan and when I get the urge for ramen I'll head down the street to the local ramen house!

@theelk801 8 ай бұрын

brian, holding a spoonful of an ingredient not intended to be consumed on its own: let’s eat this thing!

@d9_1056 8 ай бұрын

Ramen is the king of IYKYK. I could do all of this work for my family, and not a one of them will know just how much goes into it.

@p0p0s 8 ай бұрын

After this video flying to Japan for a bowl of ramen seems a reasonable decisions 🤔

@stevenrumbalski687 8 ай бұрын

I'm pretty sure this will make great Tonkotsu Ramen, but this video convinces me that buying ramen from a good ramen restaurant is well spent. The shear amount of money and effort that goes into this is well beyond what I'm willing to do for a single meal outside of Thanksgiving.

@wendyetherington7493 8 ай бұрын

Video is great as always! I’m so appreciative of all your research and “practice runs” before we get this professionally finished recipe. Not sure I’ll ever do all the steps, but it was very educational, and I’ll appreciate my local ramen shop more than ever! 😉

@SuitedCynic 8 ай бұрын

My favorite Ramen shop in Berlin, Germany (which is where I'm from and live) would be Hako Ramen and *by far* my favorite Ramen there is also the tonkotsu. This is a dish I could legitimately eat every single day for the rest of my life and not get tired of it - before pizza or our Döner Kebab. This soup is just on an entirely different level!

@StarTraveler649 8 ай бұрын

Looks great, will definitely make this soon !!

@VoltaDoMar 8 ай бұрын

I've made ramen from scratch a bunch of times and this looks great, you did your research Brian. My favorite thing here is the beautiful pork shoulder chashu. Making great pork belly chashu is easy, but making great pork shoulder chashu is a bit harder- This looks excellent!

@BrianLagerstrom 8 ай бұрын

Thanks! This chasu is worth making alone. I sliced thick and seared the rest with sticky gochujang sauce. It was so sick

@VoltaDoMar 8 ай бұрын

@@BrianLagerstrom Sounds great on its own, just that over a bowl of rice

@pumbaa667 8 ай бұрын

Hi Brian, thanks for all the delicious receipt you make.

@camidyan227 7 ай бұрын

All I want for Christmas is a compilation of all the times Brian ate an ingredient, usually with hilarious results. 😂

@gfraserewu 8 ай бұрын

My first video at your channel (thanks r/cooking). I'm impressed and definitely coming back for more. Thanks so much.

@Peyton1218 8 ай бұрын

You can also microwave a bowl or plate to warm it up, it takes a couple minutes but saves energy if your oven isn't on already :) looks amazing as always bri

@scooterwoo 8 ай бұрын

Great video. A good brand for ramen noodles in the fresh/frozen section at the grocery store is Sun Noodle as they also make noodles for tons of Ramen restaurants in the USA. I think they're also at some western grocery stores like Whole Foods or Wegmans, in addition to international grocery stores.

@thegrossmeyer 7 ай бұрын

Sun Noodle is the gold standard, in fact many restaurants don't even bother making their own noodles, they just use Sun Noodle. Very easy to find at any Japanese market and usually only 4 or 5 dollars. I think Sun Noodle also has full ramen soups in the frozen section, haven't gotten around to trying these yet though...

@tobibatiste7859 8 ай бұрын

This looks awesome. Might make it for Christmas dinner!

@karishmasingh993 8 ай бұрын

Thanks Bri, I’ve been looking for an accessible Ramen recipe but I often get overwhelmed by the number of ingredients and the multiple flavour profiles. Your recipe is so accessible, I’m gonna be making it over the holidays! :)

@cracknigga 7 ай бұрын

the good thing about this is that you can make a huge batch, keep everything n the fridge and have a constant supply of ramen for like a week fort 2 people.

@chrisholmes66 8 ай бұрын

Great recipe. Can't wait to make it

@padders1068 8 ай бұрын

Hey Bri! Looks amazing and I'm sure it tastes even better! ❤

@jordonbay7778 8 ай бұрын

Detailed and respected as usual. This is sure to be a slam dunk. I would love to get your take on a weeknight version that can be done in about 30 minutes as well.

@BrianLagerstrom 8 ай бұрын

That's definitely on the list. Thanks Jordon!

@Precyze 7 ай бұрын

Would love to see a weeknight shorter version as well that is still very tasty but doesn’t take two days 😁

@leondutoit6771 6 ай бұрын

Ive been messing around making all kinds of ramen for a couple of years now and one piece of advice i can give is that almost all the components for ramen can be either frozen or refrigerated for easily 1-3 months. I make big batches of broth, noodles and chasu then package it in single servings in zip lock bags and freeze it. I do the same with the tare and aroma oil but these i keep in the fridge. The only ingredients i dont pre make is the eggs and fresh vegies (scallions etc). Doing it this way alows me to ramen anytime with only about 30 min needed for boiling the eggs and noodles from frozen (about 3 min) and heating up the liquids and then assemble the ramen bowl. Honestly its so close to tasting the same as when it was made its more than worth it and for superior to any instant ramens.

@marcelaa.4116 8 ай бұрын

Gran video. 🙌 Se ve exquisito ese ramen. Gracias por tu trabajo! Siempre se aprende en tu canal de KZfaq.

@angryoldpoop 8 ай бұрын

I'm watching this knowing full well my next bowl is going to be top ramen with egg boiled in it, maybe some fish or soy sauce to be fancy. 😂

@markkasper7281 8 ай бұрын

Outstanding tutorial well done

@xsystem1771 8 ай бұрын

It's amazing how ramen can mean anwhere from a $0.50 bowl of overly salted noodles to get you through college... to a life changing experience that can take tons of money and time to recreate. But you know what? It's SO worth it. Thanks for the recipe!

@caraouellette8605 8 ай бұрын

How many ramen places did you try? I'd be really surprised if Ichiran ranked above almost like Any other ramen shop especially in Japan. (No shade if you didn't try a bunch it's not ramen is the only food in Japan)

@lostboy8084 7 ай бұрын

In reality I tried plenty of ramen shops in Japan and for this particular ramen he is making and if you are limiting to chain ramen shops it is within the top 3 depending on location. In general I would say that you are really more affected by the shops atmosphere than the taste of the ramen. I say this because most ramen shops tend to focus on one type of ramen meaning most ramen generally taste the same.

@Temulgeh 7 ай бұрын

yeah it surprised me lmao, haven't been to japan but it seems to be a consensus in the ramen community that ichiran is low tier

@AllenCH 8 ай бұрын

I'm going to make the aroma oil just for my instant Tonkotsu. I've got everything but fresh ginger right now in my kitchen. Noms. Thanks Brian.

@50sKid 8 ай бұрын

Daaaaanggg Bri, I didn't think you'd ever do a huge cooking project like this again. This is vintage Lagerstrom right here. I'm makin this real soon!

@Nic9963 8 ай бұрын

Great video that I can follow without feeling too overwhelmed! And glad to see the dancing is back!! :)

@SinisterMD 8 ай бұрын

Not even 15 seconds in and we're already hit unctuous. :) Ramen is one of my favorites so always looking how to make it at home. Thanks for the recipe!

@avelino34 8 ай бұрын

Loved this video!!! 🔥🔥🔥🔥🔥🔥🔥

@mashsmash1328 8 ай бұрын

Finally!!! I’ve been waiting for years for someone to try to copy the famous Ichiran Tonkotsu 😍😍😍 Thanks Brian!

@Big.SnaackBS 5 ай бұрын

this looks absolutely incredible!

@BriusTV 6 ай бұрын

I've been craving Ramen for a while now and no good shop existe around my place. I decided to make a home chef out of myself and try this recipe for a dinerr party woth 4 more friends. I'm super thrilled to try it. I've completed many of your recipices and the details of the why do something is extremly helpful. All great success. Thanks for the recipes and keep on cooking!

@Lizanneschulz 7 ай бұрын

I had no idea ramen was such a process! Newfound major respect to my favorite ramen place. Ramen is amazing.

@dor5levy 8 ай бұрын

You inspire me! tnx guys :)

@HelioPopTart 7 ай бұрын

I was told All Clad stainless steel cooking set was too much. However, after seeing this video with the level of passion shown about a dish I’ve been eagerly wanting to learn for some time, I cannot wait to utilize all the cookware and in the process, make some delicious food. Thank you kind sir for providing such an informative video!

@LaMagnatron 7 ай бұрын

Ahhhh so excited to try this! I love you recipes, but I’ve only tried the bread ones so far

@joeash7781 8 ай бұрын

I've been making ramen at home for about a year. I have been WAITING for this video!! Great one, Bri! Please consider a colab with Marion's Kitchen. Her soy eggs are amazing! You guys need an international food tour!

@BrianLagerstrom 8 ай бұрын

Will do!!

@RyanHuber-tw7xx 8 ай бұрын

I always love your videos so much!! I love cooking and you inspire me to make better food!! If using that instapot to make the pork broth you can use the saute button to heat it to a boil with the lid off instead of pouring it into a stock pot you can also do the initial boil in there prior to the rince to save a dish 🤷😸

@AaronLaye 8 ай бұрын

Amazing recipe vid! I don't know when I'll have the chance to make and consume so much, but I love seeing what goes into the process to make something like ramen that I often consider "too complicated to make at home." Really helpful to see it broken down like you did, into the simpleist terms possible.

@laurawilliams1991 8 ай бұрын

You never fail to impress!

@printmeacoupon7974 8 ай бұрын

I am driving to the ramen restaurant to appreciate the effort they put into making ramen.

@maggsrichardson2357 8 ай бұрын

I’ve been WAITING for this video.

@tobytalsma3137 8 ай бұрын

Awesome, I just made a large of pork broth and was thinking of making ramen! Thanks Brian, great recipe and instructions for making noodles!

@BrianLagerstrom 8 ай бұрын

Good luck i hope you try

@JuanChale563 8 ай бұрын

When i watch ramen videos and hear how you have to let the broth simmer for X+ amount of hours and the chashu marinate and rest for X+ amount of hours ... I think "damn. I'm sitting here watching this and those restaurants are doing that right now as I think". And that's so cool to me. So much time. One pot on. One pot off. One marinade in. One marinade out. It's continuous. Cycle after cycle they create the beautiful broth and sides for customers that just stop by for a quick meal. So much love for the people in the food industry. Everyone would be dead without you.

@michaelt7397 8 ай бұрын

Love it!

@Olyphoto7 8 ай бұрын

I gave this a like and a comment, because this level of cooking is over the top.

@perrywinkle5000 8 ай бұрын

I live in Fukuoka where tonkotsu ramen is from. Ichiran is from here originally and there are quite a few regional variations down here. Also, tare is pronounced closer to "tah-reh" as opposed to "tar-ray"

@BrianLagerstrom 8 ай бұрын

Nice! I would love to check that out. Just watched a mini doc on tonkotsu origins.

@recreepy 8 ай бұрын

This Noodle is a true reflection of the chef’s creativity and skill.

@smuecke 7 ай бұрын

"3000 grams of water" 😂

@dww2006 8 ай бұрын

Welcome back. Hope all is well. I like to see how it’s possible to make these recipes at home. 🇨🇦🇨🇦

@TristanBehrens 8 ай бұрын

I'm pretty sure regular soy sauce IS light soy sauce, dark soy is a different product altogether and has very different flavour characteristics and is often used to provide colour more than flavour in lots of east asian cooking.

@efist694 8 ай бұрын

yes

@jaykingsplashin 8 ай бұрын

This is probably a once in a lifetime thing that I would cook at home but it sure made for a captivating video. Watched from start to finish.

@jasonthecroi8504 8 ай бұрын

finally a cooking youtuber who is not specialised in ramen who did good research.

@BrianLagerstrom 8 ай бұрын

Thanks very much for this. I try to

@Temulgeh 7 ай бұрын

there were a few weird things here and there, the biggest one being the tip about laminating noodles a lot which you're not supposed to do. overlaminating has killed a ton of my earlier noodles. otherwise this is decent info, a lot better than the average tonkotsu ramen recipe on youtube

@user-lz7fn9ho3c 8 ай бұрын

Love Ichiran, I brought back their packet ramen from Japan, its so good!

@Bzbee23 5 ай бұрын

I made this minus the noodles. Delicious Bri! Pressure cooker broke recently so did it stove top and it was very good. I had no idea how many serves it would make 6-8 at least!

@ereisz 8 ай бұрын

Gracias ❤

@Rixuous 8 ай бұрын

Gonna surprise my wife with this one. Thanks Brian!

@adamplace1414 8 ай бұрын

Well yet another video from the B-man where I learn like five new things. Great stuff dude

@squidikka 8 ай бұрын

This might sound strange but I deeply appreciate that you don't try to "westernize" the foods you make. What I mean by that is I hate how bland westernized versions of most dishes end up on most recipe sites. It's like going to Panda Express for Chinese. No thanks. (sorry if I offended anyone who like PE, lol) Sure, you do your best to make them as accessible as possible, but the ingredients that matter, no matter how weird of foreign, you still keep in the recipe because you know that's what makes the dish legit. Big respect for that.

@anojansmart 7 ай бұрын

Well done Brian! Let's eat this thing indeed 🕺🏾

@nonsense402 8 ай бұрын

Favorite ramen shop in Tokyo was Afuri ramen. When I visited on golden week back in 2017, they served a bowl that greeted you with a zesty, lemongrass broth and a nice chewy noodle. It was like going for a bike ride on beachfront.

@richardcozby8812 8 ай бұрын

I love that you gave the quick hack on the ramen noodles. More than anything though, would love to see an "easy" version of the broth; like how to make the most of what I have with time and buying minimal ingredients even assuming someone has a decent amount of Asian pantry staples.

@Temulgeh 7 ай бұрын

the problem with making tonkotsu soup quickly is that you can't get the bone flavors. if you have a pressure cooker it only takes 1~2h cooking + 30m~1h emulsifying at the end. if you don't have a pressure cooker, the video said 3~4h but honestly it's more like 8~24h depending on bones used and what type of flavor you want. if you want a quick pork paitan (emulsified soup) without the bone flavor (too much bone flavor isn't good anyway imo) maybe try something like this; i haven't tested this recipe at all; i'm writing it off the top of my head by combining other quick ramen recipes and hacks i've learned: --- ingredients: - minced pork - lard - gelatin --- 1. mix the minced pork in water to get a weird slurry. it'll look pink and disgusting 2. bring that slurry to a boil and simmer. if you don't stir it it should form a raft like a consommé and the soup should stop being pink 3. when the broth is tasty (unsure how long), strain. add the gelatin 4. once the gelatin is dissolved, add the lard and blend to emulsify 5. done, add salt/msg/sugar/your tare of choice to season --- i guess if you're not using a tare you could also throw in some kombu with the pork in step 2 after the initial boil, tho if you do so, the pot should be below simmering. hope that helps, don't hesitate if you have any questions

@MsGardenbug 8 ай бұрын

This looks amazing and I plan to make it soon. The ramen noodles definitely look doable, which would have been my main concern. Also, the egg procedure looks like it can be used for other dishes as well. I'm excited to try it. That must have taken forever to perfect.

@StayPrimal 8 ай бұрын

Cheers Brian

@milleniac 8 ай бұрын

Thanks for sharing! You can also use a blowtorch to boost the flavor of the char-siu before serving.

@poke-charlie 8 ай бұрын

watching you eat a spoonful of baked baking soda in the middle of hte video was the most unhinged thing ive seen from a food channel in a while. i would subscribe again if i could

@SeanEllis 8 ай бұрын

I was really about to message you on Kofi and ask you to make a ramen recipe! Much love brother. Thanks!

@JSVintage 8 ай бұрын

Good to see another Brian vid in my feed! Hope you're doing alright my dude.

@Mufire1991 8 ай бұрын

I did not expect this much work, ingredients and pots involved in a ramen dish haha. Looks great though

@BrianLagerstrom 8 ай бұрын

Thanks for watching

@shoespeak 8 ай бұрын

Dang... make ramen, or buy Christmas presents for my family....

@kevinwhite6176 7 ай бұрын

I've done a cheaty version of tonkatsu broth, where I bake st. louis ribs wrapped in foil for a few hours, to have delicious ribs. I keep a few ribs, and then all of the liquid, and use that as the broth base. Then, I put some of the rib meat on the ramen when I'm done making it. that way, instead of using a bunch of stuff I kind of chuck out, I get ribs to eat AND fancy ramen.

@larrytron1992 2 ай бұрын

That looks tasty! I love Tonkotsu Ramen 🤤

@DamianSheesh 8 ай бұрын

I made ramen from scratch at the start of covid. I had time. The broth, the tare, the aroma oil, the eggs, the noodles. It was like two days to make. And it was.... fine? And really expensive for the like - 4 bowls I got out of the ordeal. I'll just stick to spending ~$20 on a bowl of the amazing stuff I've got all around me. But it did give me an appreciation for the work that goes into it (and economies of scale).

@ericchang591 8 ай бұрын

Listen... I've already planned making a few of your recipes for hosting my family over the holidays (Detroit and deep dish pizzas, meatloaf). I was going to find a Pho recipe to have with Banh Mi for Christmas Eve...but now I want to make this because I've always wanted to make Tonkatsu ramen. You're gonna kill me if you put up a Pho recipe in the next 3 weeks (btw, I made your duck recipe last year for Thanksgiving).

@Precyze 6 ай бұрын

Did you make the ramen? If you did how was it?😊

@mrgunn2726 8 ай бұрын

Interesting approach to the roast I saw was to sous-vide then braise the outside for browning.

@jee2001 8 ай бұрын

Yum

@Kevin-zd5bi 8 ай бұрын

I will never ever ever do this. But looks delish!

@ThatCuberJoey 8 ай бұрын

We have a ramen place in central florida called Domu. Their yuzu chicken ramen goes hard.

@mhkpt 8 ай бұрын

I have zero intention of making this - it looks insanely labour-intensive - but it was an amazing video. You're at the top your game!

@lindocalrissian0926 8 ай бұрын

I made tonkotsu like this and it took me like a week from gathering the ingredients to actually sitting down with the bowl. Not only is each step labour intensive but for final assembly you have to get the timing perfectly right. If you don't have a pressure cooker prepare to boil that broth for an entire day or two. It was so much goddamn work. Was it worth it? No, at least not from a meal for 2 kind of perspective. It was like $50 worth of ingredients and a few days of effort. However it was worth it because I learned a lot and gained a newfound respect for ramen restaurants. A ton of work goes into making that noodle soup.

@karlpoglitsch1087 7 ай бұрын

@@lindocalrissian0926Very true! Tonkotsu is very labor intensive, I make it a couple times a year. This is a cheater version that does seem to hit many of the important parts though. The eggs though need way more time, definitely work letting sit for a few days. I spent the past three years trying to replace many of the places we used to enjoy. This and many of the other attempts on YT are pretty darn good!

@MURDASTANG69 8 ай бұрын

dude Brian, your content is so fkin top tier bruh! The recipes are always so damn good, detailed, and educational! then not only that, LITERALLY ALL OF YOUR ADS ARE FOR GREAT PRODUCTS! Never heard of Beam before and my wife literally cannot ever sleep well, so gonna give that a try (with the link below OF COURSE).

@dr.johannesmunch891 8 ай бұрын

Great workout! To get the seasoned soft-boiled eggs evenly darker, add black tea leafs to the seasoning. The main emulsifier for the fat is gelatine. A fair cheat is to just add gelatine powder to a good broth if already at hand.

@LePetitNuageGris 3 ай бұрын

My favourite ramen shop, having never been to Japan, is Hokkaido Ramen Santouka. They boil their bone broth for 3 days straight to achieve that dreamy, delicious creaminess that is tonkotsu ramen (the only kind they serve). They have a few tare options, but I always go for/recommend the shio (salt) because it allows you to fully experience the sweet, deep porky flavours of the soup. It’s just mind-blowingly delicious. I usually get it with a side of shibazuke (pickled Japanese eggplant, I believe), and it comes served with an umeboshi plum in the middle, which has the same pickled flavour as the shibazuke. The sour and salty flavour of the pickles really brings out the sweetness of the broth and their chashu, which is to die for. Man… I wish I didn’t live 3 hours away from the nearest one now. I’m so hungry for good tonkotsu ramen.😭

@SteffenMiethke 7 ай бұрын

Great slurp at the end👌🏻

@faithwalker5196 8 ай бұрын

That was epic

@user-tf6rf5ch9i 8 ай бұрын

Bri - According Chef Pailin of Hot Thai Kitchen, "light soy sauce" is regular soy sauce (such as Kikkoman). She says that companies that make dark soy sauce often call their regular soy sauce light to differentiate.

@noodlemonster89 8 ай бұрын

LOVED this! 😍 PLEASE do phở next.

@madelineS98789 8 ай бұрын

How long have you been thinking about this! I so very much wanna give this a try!

@Lionkncplays 8 ай бұрын

There is a ramen shop in argentina called Nakama Ramen Corner that makes a black tosted garlic ramen and its the best ramen I've ever had, it would be nice to recreate! Great video and nice recipe, looks delicious!

@W1Robur 6 ай бұрын

My favorite Ramen shop is the one in kyoto that was right next to my hotel. It was red and black and white. I thnk it was literally called kyoto Ramen lol. A close second is akamichi Ramen in okinawa.