I'm planning to make Ippudo Ramen someday, so look forward to it!!

Imagine being so skilled you can tell which kind of bone they used in a ramen

Holy smokes, it worked! With the way the tare was smelling, I was sure it was going to be too fishy or lacking in balance of flavor, but it was MAGICAL. This is the first Tonkotsu ramen I've tried outside of Japan (and Las Vegas) that actually made me emotional, and I made it!! Thank you Motoki-san!!

What a breath of fresh air! Insightful and clear instructions. Good job!

can't wait to try out this recipe! It's been many years and I still can't get over that delicious Ichiran Tonkotsu broth. thanks a lot!

This Ramen is AWESOME!!! Thank you so much for the detailed recipe. You are a great chef!

Ur channel is a hidden gem seriously,keep up the good work bro

The amount of content you've been uploading has been great! Really appreciate it

Ichiran is ol' reliable when I visit Japan! This was very relaxing to watch!

After watching this I decide to catch a bus to Ichiran.

this is crazy. so much effort! cook method is out of my mind!

あのラーメンはめっちゃ美味しいそう！Can’t wait to try this recipe!!

There's one missing! The pefect boiled egg!! Thanks for sharing though..

Simply beautiful. Very well done. You take no shortcuts. Impressive!

Love the video. Ramen making is an art form and pleasant to watching

great job brother. Looking forward to more of such delicious recipes.

I'm very much looking forward to trying this recipe! I've been trying to learn to make homemade tonkotsu ramen for a while, but it's been trial and error. I think this video is what'll help me hit the mark!

This looks great! Can’t wait to make it.

Fantastic,you made it look so easy unlike others.Thank you very much🙏🏻🙏🏻🙏🏻

Awesome!! Yeah there is no way I'm leaving Japan without knowing how to make Ramen like Ichiran. Best ramen around, and for a good price too!

Looks amazingly delicious!!!😍

I’m excited to try this today!

Love your videos, I really hope to try this recipe soon!

where have you been all my life? thanks for the recipe!

Thanks for the secret sauce recipe! Looks great!

Wow this recipe takes a lot of patience but it’s so good! Thank you for sharing this with us

Excellent video. Thank you. I learned a lot from it.

WOW!!!! Im amazedddd! Thank you Chef 😋😊😀🤗🤩🙏👏👏👏

Wow this is sooo perfect I am speechless

I love ramen and would like to make one. Thank you for this yummy recipe.

I was in Japan in October for my honeymoon and I loved soooo much Ichiran ramen. We used to go to an Ichiran restaurant everyday. Now, I’m in my country (Spain) and I’m missing it sooooo much. I’ll try to cook this like you. Arigato gozaimasu :)

I used this tare recipe in some tonkotsu, last weekend. It was an amazing, umami bomb! I am still a newcomer to ramen. Thank you for your videos. I hope to continue to improve!

Thank you for this recipe! I am an amateur ramen chef from Canada and I love learning how to make better ramen. Your videos are very helpful.

Best ramen channel on KZfaq

Thank you very much! I was looking for a copy-cat recipe of Ichiran Ramen for a long time! I am also subscribing to your channel 🙂

The way of ramen sent me here. Can’t believe I didn’t know about this channel before!

You deserve more recognition!!

I really love how the quartered piece of pork shoulder works just as well as belly.

Thanks for all the hard work, it will be afternoon by the time I finished

I would love to see a tenkaippin copycat recipe thanks so much for you channel, I plan on visiting japan one day but for now I have to attempt to make glorious bowls from home. thanks.

Wow...just wow

Thank you so much for this recipe! I cannot wait to try it out! 💕

Just discovered this channel, great videos! Keep it up 👍

I get a sneaking feeling that watching all those videos where Mike Chen/Simply Dumpling went to Ichiran got this to pop up on my recommendations, and I'm grateful for it. This recipe looks great and I definitely want to try it.

Also, I love to see how you lay the noodle so neaty! Mine don’t quite came out like that when I try to make the noodle for presentable. Thanks

omg i love this video, so relaxing, ngl helping with my migraines while making me hungry :))

Great cooking skills, all was made from scratch. Ramen looks well balanced and tasty

Thanks for sharing the recipe🍜

Thx! Great video! Побольше такого качественного контента!

Looks great! thanks for sharing!

Great video and your teaching style is great. I look forward to your other videos. Thanks for showing all of the steps including the use of spine. Didn't know that! How do pork neck bones rate compared to spine? We have those readily available

Great video and explanations ....thank you for upload .....

Wow, I've always looked for the recipe ... I'll try to do it at home. one of the best channels regarding ramen, congratulations🔥💪🏼🍜

Wow! Amazing brother! I’ll have to watch it over and over to make it like that 👌🏽

Just subscribed. Great tutorial. I will give it a try and let you know how it tastes. Thanks !!

Hello, my friend. You cooked a lot of delicious food that is good for your health.😋👍

Looks so yummy, thank you for sharing

Oh looks yummy! ❤️

Great video! Keep up the great work!

Hey! Love what you are doing ✌ Somthing helpful for people in the description box below would be knowing how many 300ml bowls of ramen the stock would serve! Thanks again for the recipes

*Ichiran wants to Know your Location*

Wow . I miss eating this, I had been in Hakata City in Fukuoka to try this and it was so delightful. Great cooking Motoki-san!!!!

Your English is better than my Japanese. I appreciate your videos.

This looks great! You made it look so easy. Is there any difference to boiling the bone longer?

Frankly, this is the best Tonkotsu Ramen tutorial in 2021.

見た後ですぐに作りたいんですよね

Amazing!

i try this week this recipe!! i am a Ramen tonkotsu addict!!

excellent thatnk you I would like to try it.

Excellent.

i love ramen thank you for sharing

Thanks for sharing.😋😋😋

Just made your ramen and it tasted great! One downside was when I sipped into the dashi stock, it tasted overwhelmingly salty (possibly from the dried anchovies I substituted for dried sardines and soy sauce) so I had to add more water as needed. Although later on I noticed that the saltiness probably helped enhance the pork broth’s taste after all. I used ischimi togarashi instead of ichimi as the chili pepper of choice, so to me it wasn’t as spicy but still so good. Overall, the flavour was nice and I was glad to know that the pork did not overwhelm the taste of the broth as my parents feared. Thank you so much for sharing this wonderful recipe! Might as well do it again in the future :)

Great videos from finally a real ramen chef!! I have a question about noodles: After you combine the dough you put it in a ziplock bag. Is that for resting? If so, how long?

Amazing

Beautiful dish....

I REALLY WANT TO TRY THIS

As I watched the five minutes of your wonderful video, I wanted to slap my self for never thinking of using the pressure cooker to cook the broth. Thank you for the lesson I’m now altering all of my stock recipes for insta pot times. Duh.

I'm kind of obsessed with that green noodle press, are they semi common in Japan? I go every year at least once. Would buy in a heartbeat

This is the ONLY ramen recipe that has ever worked for me, and I’ve been trying for years to get the broth right.

Absolutely great recipe~ What can I substitute sake with for the chashu?

This looks absolutely delicious. Haha

You remind me of Jun's kitchen:-) just without talking

This is legit. Tried it w/ a lot of modifications though due to unavailability of ingredients yet it was the same Ichiran ramen i tasted in Japan. Thank you so much for this content. (Tare was omitted, but throwed some onions, garlic, ginger, some salt in broth to make it up)

I love ichi ramen 💕

Bro, I am following you!! Vamos ah Comer Ramen, hmm yummy 😋

I’m going to try to make this wish me luck!

better than that simple ramen i saw on insta

Looks good.

Great movie and job! Congrats! May I ask, which noodle blade you use on the Marcato? for Spaghetti? Spaghettini?

I must admit, I've seen a lot of ramen videos. They all seem to use bones in a random assortment, or thick, like leg bones. Using JUST spine....actually makes a lot of sense. I've seen some videos talk about cleaning the meat and cartilage off....so the spine would be perfect to make a creamy milky broth relatively easily. Well, relatively easy as far as Tonkotsu goes.

i have never try ichiran in my life, i did not have money to eat ichiran when i was in asia, now i am in canada, i am gonna try ichiran, thx for sharing this ichiran secret i made a hakata tonkotsu ramen last weekend, but i add chicken wings and pork feet, shironegi, onion, ginger, garlic into the soup

Thanks for sharing.

Now I’m drowning in my own drool 🤤

Thank you for the Video Motoki! I would like to give it a shot! One question, is it ok to use salted dried sardines for the tare? Cannot find the unsalted ones...

Delicious

I tried this recipe and found that the ingredients in description doesn't include everything. Here's the entire recipe for broth and tare (I didn't make the noodles or sauce) Thanks for the recipe! Broth Ingredients - Pork spine 2kg - Pork fat 30g - Small amount of garlic (optional) 1. Prepare 60° water 2. Soak pork bones for 40 min 3. Discard water 4. Fill with 2kg cold water. Optionally add garlic 5. Heat 6. Remove lye 7. Add pork fat 8. Once the lye are removed, pressure cook for 70 min 9. Mix to remove fat and meat, and grind them 10. Put on high heat to emulsify the soup 11. Close lid for 30-40 min 12. Strain the broth Tare Ingredients - Shiitake mushroom 10g - Konbu seaweed 15g - Dried sardine (Niboshi) 20g - Sake 50ml - Mirin 50ml - Light Colored Shoyu 300ml - Salt 12g - Sugar 5g 1. Put ingredients 1-3 in a pot 2. Add 500ml water 3. Soak overnight 4. In another pot, add sake and mirin 5. Once boiling, add from step 3 6. Add shoyu, salt and sugar 7. Put on a lid, cook at 80° for 40 min 8. Strain the soup 9. Put in a fridge overnight Serving mix Ingredients - Lard 10cc 1. Lard 10cc 2. Tare 50cc 3. Broth

Watching from India nice recipe I will make it soon

Almost done preparing it for the last 28 hours. Followed your steps faithfully. We will be eating the 'work product' in like 2 hours. I''l let you all know if it does taste as Ichiran. In any event, it will taste great!

Nice video, thanks.