"basic" tonkotsu ramen

Thank you Motoki-san! I made my first ramen bowl a few days ago. For the broth, I used chicken thigh bones, drumsticks and wings (only the bones). I really liked it but I can never rest until I treat myself to a nice bowl of tonkotsu ramen! I really need to go get me some bones and make this recipe. It looks amazing!

I will try this recipe to make my first ramen. Thank you.

You have amazing recipes! Please make more!!!!!

Yo that noodle fold was so perfect

Thank you,, delicious food I have côked👏🏻👏🏻👏🏻

Thank you for the videos, sensei!

Great stuff - thank you so much!! :)

Awesome video! Your cat is so cute 😍

Thanks again for the great content. Any chance for a Kitakata Style video? Or a Yokohama Iekei would also be great!

The cat hand is the secret flavor!

Thank you for the great video!! It helps me a lot! It's lucky that I can learn real Japanese ramen class for free!!

What movies inspire you to keep making Ramen? Ramen Girl or something a little more serious? Cheers!

I would love to see you make a miso ramen, this week’s obsession!

Hi can u tell what pressure cooker u use plzzz

Your videos are awesome. Please show how to make a really good tantanmen? When I lived in Japan that was my favorite type of ramen I would eat it at least once a week. Now that I'm back in the USA I've been craving it's for a long time

I see that Japanese restaurants usually have gyoza also, could you pls make a video about it. Thanks for great video!

Hey Motoki! I’ve been really enjoying your recipes. I’ll definitely try this tonkotsu recipe next!!

How many bowls (and how much broth in each bowl) do you get from the two liters of water after all is boiled?

I love your videos. They are very concise and instructive, and the music is great! I do have a question. Yesterday, I started making Tonkotsu broth based on your recipe. I am using a 20 Quart/18.9 liter stock pot. I used pigs feet, neck bones, and leg bones. It has been simmering for the past 16 hours give or take. The water level has gone down by maybe 1/4. I want to have enough broth to make as many bowls of ramen as possible, but I don't want to dilute the flavor. Should I add more water, say just enough to raise the level in the pot to about half of water that was lost, and let it simmer for a few more hours or should I just leave it be?