In cycling it's common to ask, "When do the hills get easier". The answer is, "They never get easier. You just get faster". I feel it's the same with cooking. You never really stop struggling to perfect your dishes. Your criteria for "good" just gets higher.

“Saves about six hours” Me: *listens closely*

You work so hard when you make your ramen. It's nice to see someone that truly appreciates good ramen. ✌️

Please don't make excuses for not being a professional chef. You are a wonderful ramen nerd and you have my respect. Just keep doing what you are doing until they tell you to stop. Cheers!

I love watching your videos - I learn a lot, definitely - but I really genuinely just love watching your journey making something you clearly have a passion for; learning its ins and outs and everything in between. It’s fascinating to see what people focus on.

Can you do this specific ramen again as a 2.0 like "what I learned" video? Love ur videos

I would reccomend you add your sesame oil to your aromatic oil after it has cooled down. Bringing sesame oil up to temp will either dull or pollute its flavor. I personally let my oil cool to slightly above room temp then add them seasame. Takes longer but seasame oil is a finishing oil and is always best when used with a minor amount of heat.

Spicy ramen is life

Thanks to you, I was able to make my own tonkotsu ramen. One of the best achievements of my life.

Your videos are always outstanding! I’m an Australian and we aren’t exposed to a lot of ramen recipes growing up. I’ve learnt so much watching your instructional videos! Love your work! Thank you 🙏

More instant pot recipes please🔥🔥🙌

works great. i love that it has stainless steal pot inside kzfaq.infoUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.

really appreciate you showing the mistakes part of the videos too. it's great for learning

Your videos helped me make my first bowl of ramen. It came out great! You've mentioned in some vids about your noodles not being the right fit for a particular soup style. How do you decide which noodle recipe might be a good match? I'd love to see a "one step passed beginner" noodle video discussing different types of noodle, hydration levels, types of flour, etc. Thanks very much!

Thank you for including your mistakes, we often make them and then dont know what to do. Plus, the explanation as to why you would or would not do something was great! THanks!

Made this a few weeks ago & it came out very good. The pan frying of the fugus with sesame oil was great, brought out a smokey flavor out from the fungus. Thanks for the recipe.

Subscribed. You have a great channel, thank you for your content. Way of the ramen all the way!

Bruh. I love how you put all the commentary in the video to explain the mistakes like why we should probably boil it for an hour instead of an hour and a half. The explanation made me sub to this page.

It looks so delicious you did a great job I love ramen soup like that

tonkotsu spicy ramen is my fave!! thank u so much for this recipe !! loved the vid as usual ^__^

Been a while since ur last upload, so glad to watch a way of ramen vid again

Great video as always. Also, congrats on the 200k subs!

Really cool vid! I recently bought an instant pot and it’s amazing cooking with it

Thanks! I've been trying to make this at home

Simple presentation.... often the best.

Great video, I enjoyed watching your progress and I will definitely try adding lemon pepper in my tonkotsu next time I get a chance too.

Thanks for sharing.👍 Your video is so enjoyable.👍👍

you're makin me feel like i can actually do this at home now... now i have no excuses..

He is so humle. A real role model for ppl who loves making ramen!

Noice, been waiting for some spicy Ramen. Awesome video as always

i make my chilli oil with dried chillies - a mix of a long dried Sichuan chillies which are very spicy and some heaven facing chillies. I deseed, blitz them into a powder and then put hot oil over the chillies in a bowl. it looks pretty cool and tastes good too! I'll add some spices along the way too

You may not be a chef but you are a Boss when it comes to Ramen. 😎👍💯 Keep up the good work. 👍

Saturday off go a great start!!!

Looks delicious

Proud of your achievement 👏, didn't realize you now have over 200k subscribers!! Keep up the good work.

Beautiful bowl of Ramen!

Another banger gonna make this tonight !

Nicely done recipe.

I love this dude

I made it today, its awesome!

It seems so good! I love so much ramen.... * - *

FINALLY a recipe for lazies like me!! :) Thank you!

Good job!!! 💪

Delicious spicy ramen. I love 💘 ramen noodles!

It really is a great journey, keep it up!

Amazing.

I am new to your channel, I love the video! Thank you so much. Where can I find the recipe for the noodles?

We love ramen....and we have so many delicious ramen restaurants in Vancouver

Hiya! Great video - I just got a 3L instant pot for Xmas, so I’m keen to try this out. What was the size of the one you used in the video, and how does that change the amount of ingredients used?

it looked really smooth

i never new there would be that much sediment, is there a reason why i couldnt just let it set with the sediment at the bottom, and then just cut off the gelatinous soup part

Lemon pepper FTW! one of my favorite spice mixes.

u can easy flat the noode under 30% down if you use smaller width dough, try to cut the dough into smaller spice but longer, it will help

Appreciate the honesty in the video. I will learn from your mistakes sensei :)

I’m jealous of how well your pasta cutter separates the noodles. Mine seems to leave lots just perforated for me to peel apart later.

Love your vids! Can you try and make an Onomichi ramen??

Yeah i actually tried boiling 2 pounds of pork bones with some water onions spring onions a lot of garlic and about 3 packs of shin ramyeon in a pressure cooker it turned out great

1st Love the video's bro

Would be super nice with a slow cooker recipe too. Thanks for this

curious why not just cut the bottom part where the sediment is instead of straining it for a second time?

Good vid. I like mine a little thick so it Will work for me.

When making Paitan I use a cheese cloth and works pretty good on straining the broth. Great video as always

Love the video! I've been wanting to buy an Instant Pot for ramen broths, what setting did you use for the rolling boil with the lid off, after pressure cooking?

Idk why i watch this even though i cant cook, Im eating instant ramen while watching this.

❤️💜💚🧡Thank you for sharing this delicious instant pot recipe! It amazing all the things we can make in our instant pots. I’m adding this to my list of recipes to try. I make KZfaq cooking videos too and my favorite cooking videos to make are instant pot recipes. I hope we can learn more from each other. ❤️

I used to go to Kamibuta in Yokosuka. It was my favorite.

I liked this video and bookmarked it before it even started playing. Love your content! You should open up a resteaurant called Lofi Ramen. Hire a DJ so people can vibe and just enjoy their bowl. Also I love Ramen Lords hakata recipe. I use it for almost any broth for the mostly part because I make it in batches but I also just love chewy noodles.

My God this looks so tasty...

Theres a ramen spot called muteppou in numabukuro, around 45min from shinjuku i guess. Was recommended by ramen adventures. Very thick tonkotsu soup, very different to what i used to eat. But amazingly good and unique.

Started using some of your techniques and toppings to amplify myojo instant ramen and it has been a game-changer!! I need to step up and try making noodles and broth from scratch next

Dude you just changed my tonkotsu world Ive never thought of using my pressure cooker....

"me occasionally thinking patience is one of my stronger suits" *watches this* "guess not"

I would love to see instant pot recipes

I LOVE spicy ramen 🌶🌶🔥🔥

I love your videos and the way you make ramen xD it's like an art form😁 Although I am a vegetarian and from India, I'd love to try some good ramen sometime!! More power to you💕😁

That looks amazing. How many servings did you end up with? Can you freeze any of the leftover broth?

So, about the lemon in tonkotsu, what's also pretty good is using sour orange(seville oranges in english, 橙 in Japanese) zest with either pork or beef.

Always relish a behind the scene/ work-process for food vids like yours!

can you try to make 2-3 pot of ramen broth a time??? realy love your video, hope you can upload it every day😘😘😘😘

Try fish broth ramen, but tried one in hk, they blend the fish meat into the broth, soup is pretty think but tasty, can feel all the meats inside the broth.

So hungry now!

Awesome video, and a big fan! I have only made tonkotsu once, and found I really struggled with the funkiness of the pork bones - I used a fair amount of trotter if I recall. I was wondering if you have any tips or ideas about how to combat that, and what your experiences with tonkotsu have been like using different bones and methods? Cheers!

Love it! This has probably been asked a dozen times already - but when the soup was gelatinized and separated into two phases, why not just use a knife and chop off the bottom phase?

Do a video/have you done a video on the best ramen to make for your first time(?)

I make pressure cooker tonkotsu broth all the time. Take out the bones and grit BEFORE using the hand blender. The breakdown of fat and collagen is more than enough without it. Saves much heartache.

Wow - you should teach the many Japanese whom only know how to make instant ramen! So authentic and looks so nice!👍

YESSSS that Ra Yu

Hi do you have some videos for Jiro-style Ramen? Can you make some Jiro-style noodles with your noodle making machine? Thanks

I know this video is old but if someone can tell me what setting he put it on when the lid was off? Thanks

At what point and where do you put your lemon pepper in? Sprinkling over the finished bowl? In with the tare pre-soup?

Hey new here to the instant pot world. How do you just boil the soup on the instant pot? Is it one of the settings or do you just use the keep warm feature on high heat

Get a fine mesh chinois, it’ll make for a better strain, also, cheese cloth is your best friend if you cant get your hands on one. Also, if you had cut the sediment off instead of reheating the soup, you should’ve ended up with the same amount of soup. But great video, always love watching your vids man!

Your videos are such fun! I notice you made it indoors...any issues with the "smell"?

If you ever do figure out a reliable way to get the soup thickness right, be sure to let us know. I had similar struggles when making tonkotsu as well: soup was overwhelmingly thick, and rather sticky (which I think was from having too much skin in the pot).

Instant Pot Toripaitan would be cool too, if you ever get to it. :)

Is there something else that i can do with the first boil water of the pork? the one that we taken out the scum? seems like it can be used to other things.

Hmm I have a question... would the chilli oil work with a Tori paitan ramen or is there a way better option?

When making rayu I recommend not adding the sesame oil until the end. If you heat sesame oil too much it will breakdown and can cause it to go rancid. This is also why you shouldn't stir fry with sesame oil or rsyu add it right at the end. I recently purchased an instapot and looking forward to start making some Ramen stocks

I feel like you could have stained before Emerson blending, or just cut off the sediment from the bottom of the jelly broth discs Either way the ice never seen such a white broth and it looked so good. I'm definitely gonna make it sometime

i have a question: when youve done all the "pre work" with the bones, I heard you say that you used to remove al the extra meat and that you didn't really need to do that. i have some pig ribs that I plan to use, that have a small skirt of meat left. once all the cleaning is done I imagen a deal of the meat will stay, so once all the bones are in the soup and its turning white or cloudy, do I fish out the meat like I fish out the bones? or do I just remove the bones and blend the meat scraft with the rest of the soup?