How To Make Real Tonkotsu Ramen 

Me * gets up at 5 am * I'm gonna have some delicious midnight dinner today

me : p i g f e e t local stores : please leave

Josh I just made this recipe and holy shit man, I was not prepared for this much broth. I literally have *five* huge containers filled with broth. I have enough broth to feed my family during the harshest winter, enough broth to feed my city. I don't have anymore room in my fridge Josh, there is only broth. I go to reach for my milk and instead I've grabbed a container of broth. I only got enough ingredients to make like four bowls of ramen Josh, this is enough tonkatsu broth for like 9 bowls. I've had to ask friends and family "hey do you want some broth?" and curse them when they say no. Why didn't you warn me Josh? I wasn't prepared man

*Here it is typed out:* Broth: Place 3 lbs of Pig feet into a stock pot Fill stock pot to 2 inches above the feet Bring to a rolling boil for 10 minutes Skim impurities off the top Strain bones, rinse with cold water Return feet to stockpot, cover with three inches of water Add 1 bunch of green onions cut into 3-inch segments Add 2 med. Shallots cut into quarters with skin Add 1 large yellow onion cut into quarters Add 2 3-inch peeled & sliced knobs of ginger Add 4 peeled cloves of garlic Bring to a rapid boil on high heat Immediately lower to the lowest possible boiling temperature Cover and let set for 12 hours, stirring about once an hour to keep feet from resting at the bottom of the pot. Occasionally add water according to reduction. Strain broth from pig feet, pour into bowl Chashu In a cast iron pot, add bunch of green onion cut into 2-inch segments 2-3 inch knob of ginger, peeled and sliced into ¼ inch slices. 4-5 cloves of whole peeled garlic 1 cup of sake ¾ cup of mirin ½ cup + 2 tbsp soy sauce ⅓ cup of water 2 lb fresh pork belly (with skin or skinless) Roll tightly length-wise, tying up with three loops of kitchen twine Place pork belly into cast iron pot Bring contents to a boil, then reduce to a simmer Remove heat, cover loosely Place in oven at 300° F for 3-4 hours Flip pork belly every 30 minutes Slice into ½ inch slices Green Onions Thinly slice 2 green onions (greens only) Shiitake Mushrooms Rehydrate as directed (with 2 cups hot water) Cover with saran wrap directly on water’s surface Nori Slice nori into 1”x3” pieces Soft-Boiled Egg Bring water to a rolling boil Drop in eggs with no lid Reduce heat immediately to gentle boil Boil for 6.5-7 minutes Remove and place in ice bath, cool to room temperature Serve peeled and sliced in half Tare In a saucepan place 3 2-inch pieces of kambu ¾ cup of water Bring to medium-low “steamy” heat, not a boil Turn off heat, place lid, let sit for ten minutes Add ½ cup of bonito flakes Let steam for five minutes Pour through mesh sieve into a bowl Add ¾ cup of soy sauce Add ¼ cup + 2 tbsp of mirin Add ¼ cup of liquid from Chashu braise Add ¼ cup of liquid from mushrooms Stir and Add pinch of salt (salt to taste) Noodles Follow package directions Assembly Add spoonfuls of tare to preference Add broth and tare to preference Add noodles Add chashu Add soft-boiled eggs Add enokitake mushrooms Add sliced green onions Add rehydrated shiitake mushrooms Add two slices of nori

"Now boil this for 12 hours." - Time to get the Instant Ramen back out of the trash.

Me: "Now I know how to make an awesome bowl of ramen" A minute later: Googles Japanese restaurants in my area.

Joshua 2018: “I wouldn’t recommend any substitutions.” Joshua 2021: “If you use chicken, papa no kiss!”

I know I'm like 2 years late, but I just made this yesterday for my own personal birthday present. It turned out absolutely amazing, and that chashu pork was perfect!

I can’t wait to never make this in my life

This reminds me why I don't mind spending $15 on ramen.

The last 3 years I have made this as a yearly get together. Over time, the recipe has changed to fit my and my friends' tastes, but every year without fail, no matter who is coming, I always watch this video. Thanks for starting a tradition I'll keep going as long as I can

If you guys wanna try this recipe and add a little more love into it, the ramen shop I used to work at used dashi instead of water to make the broth. Also add a few apples depending on pot size into it it'll be amazing! Also throw your cooked and cooled eggs into the cooled leftover chasu sauce. And let it sit a few hours to get a nice marinated egg.

Did you make ramen? Yes. What did it cost? My months worth of electricity.

The only ingredient I have from this recipe is water.

0:46 Tonkatsu is a pork cutlet. Tonkotsu is the pork bone broth ramen you’re talking about, but it still looks really delicious. Nice job!

Made this yesterday to celebrate me and my wife's anniversary. My wife loved it! The day was amazing! Thank you Joshua 💖😊

"boil for 12 hours" y'know what, imma just go to a ramen bar

Before covid-19: I couldn't possibly stay at home and monitor a pot for 12 hours! During covid-19: Would it hurt it if I let it go for 14 hours?

Came here to cleanse my mind after Jamie Oliver's ramen video.

I just made this last weekend and wow, it was so worth it. If you are reading this because you always wanted to make tonkotsu ramen but keep watching videos and never making it, do what I did. Just randomly buy the pork belly. Put yourself on the clock. If I hadn't done that, I would have kept saying I was "too tired" to do it.

I tried making this but halfway through the recipe the gas company shut my whole kitchen down

3-4h oven 12h boiling ... electricity bill: *heavy breathing*

I just made this for my family and you were not joking about the chashu being so good you nearly pass out! Everyone loved it

Making this for the second time! The last time it was amazing. There is something so comforting about watching the broth throughout the day!

For the soft boiled egg (called aji-tama in japanese), peel them and marinate them in mirin+soy sauce+sugar mixture for between 20-30 minutes and you'll get a really nice topping with a good complimentary taste! Love your videos man

*throws instant ramen into trash* ... watches video *takes instant ramen out of trash* hello darkness my old friend...

I made this for the second time today and again it was the most satisfying, comforting soup of any kind I've ever made, thank you, from my stomach's soul, thank you.

As a chef with long hair, love how you show how you properly keep yourself during cooking, but vibe out w your hair when in your other bits of video. Class.

That strainer bro had seen a lot of battles..

Didn't think I'd see a video of Heath Ledger cooking some ramen

Currently making this, started at 4am and I'm so excited to try this!

Oh man. I can't wait to try this on my day off. I recently made pho for the first time, which the broth basically was made exactly like this, and it was B O M B. I'm so stoked to try this recipe next!

You’d be surprised how many grocery stores DONT carry some of this “common” stuff

Mr. Weissman, I made this dish today for my sister's birthday, to help celebrate and take away the feeling of isolation from this quarantine. It was SO worth it! I had made my soft jammy boiled eggs but marinated them in a soy mixture for 3 days before this. The salt between that and mixing it together with the tonkotsu broth was out of this world. Thank you for gifting us this recipe. To be honest, I decided to do this as an impulse! But after careful planning, it was completed (also irrelevant tidbit but I got up at 4:20AM to start on the process)!

Thank you for this.... can't wait to try it this weekend!

Just made this and I have to say... this is absolutely incredible. I wish I had the drive to make this everyday.

"go to an asian market" *looks around* We dont have those here

Pig's trotters is such a cutesy word for pig's feet

As with all meals, there’s only so many proteins, so many vegetables you can find and eat, but it’s the sauce, the broth, the liquid, the subtle umami that runs through a meal that makes it a unique mouth feel for that meal. It’s the sauce that makes a sensation.

I made this in two days and it was delicious. Thanks for the great content and I look forward to making more of your recipes in the future!

JUST for the sake of accuracy I wanna point out that it’s “tonkotsu”, not “tonkatsu”. Both are japanese terms for different pork-related dishes: “tonkatsu” is deep-fried pork and “tonkotsu” is the style of ramen. Great video though, looks super good :)

As a Japanese, I have to say it’s “Tonkotsu” and not “Tonkatsu”. Tonkatsu is actually pork cutlet.

Joshua, you really did your research, this is the REAL DEAL,. Amazing recipe and you took all the mystery and difficulty out of it!, Japanese food is simple & Beautiful, NOT TECHNICAL, Thank you for all of your hard work. Amazingly delicious.

I made this for a dinner party and got lots of praise. I really recommend his suggestion of crisping the outside of the chashu-- adds a much needed crispiness to the outside

So me(14) and my brother(12) are going to make this as an appreciation meal for our parents and grandparents. We've been saving money for a few weeks and finally, we found what to make! Ill come back once we're done to let yall know how it turned out❤

“I like to use the straight kind” Where can I get it gay?

Joshua idk of you will see this but my boyfriend and I actually did make this today and it was so good I think it saved our souls and permanently cured all our illnesses. 10/10 my dude!!!

Thanks man! Great recipe and work!

i cant believe i just learned how to make ramen from Heath Ledger

Me: 12h + quarantine = I can do it! I love ramen! Where I live (Colombia): Asian market? WTF is that? Me: *cries in Colombian quietly*

Thanks for this. I’ve been wanting to make this at home. Great breakdown!

Literally cooking this right now! Thank you Josh!

Broth's 12 hrs cook: "Im inevitable" Pressure cooker: "MOVE B*TCH GET OUT DA WAY!!!"

Cooking shows: you can find this at your local Asian market! Me, in the middle of bumblef$@k east Tennessee: yeah...Asian market I'm still going to try this though

Made this. Awesome! Thanks!

Thank you Josh for your wonderful recipes. This one turned out perfect. Greetings from Canada man!

Ooh yum. I will never make this in my life but oooh yum.

Thanks for the great video! The ramen is very tasty. As a reference, Enoki mushrooms must be heated and eaten. It should be cooked at least 70 degrees Celsius, which takes about 3 to 10 minutes. This is to prevent food poisoning caused by 'Listeria'.

This was awesome. I had great results! Thank you for making this easy.

man, thank you so much this is one of the best recipes I’ve ever used and definitely the best Ramen recipe I’ve ever used and you’re CHASHU it was SO GOOD your chashu might just be the best piece of meat I have ever eaten not to mention, I’m a big fan of pork belly

One of my top three channels on RU-vid hands down and progressively working its way up the ladder I love to cook and I love his passion we need to promote this guy

I just discovered your site and am now addicted. This is now my son's favourite dish and I'm making my own kombucha, bread and pickles. Thank you for your awesome videos ...oh, and recipes. Huge fan!

Three years after watching this video i get to make it! I just read the broth guys comment and I’m glad i didn’t have a saucepan big enough for that much water, used the same amount of ingredients and just filled it as high as possible in my largest saucepan. Six hours in and the kitchen smells heavenly. Will update in a few hours.

I’m totally gonna do this whole thing soon as I can. I’m pretty used to making 12 hour broths so this probably wouldn’t be too different and the pork was way simpler than I thought (plus I also slow roast meat often enough to be at least kind of familiar with the process). Thanks for showing me that I can in-fact make one of my favourite meals!

Josh: go ahead and throw out all that instant ramen in the trash Me: you want me to throw out my only food source?

“It’s a weekend project!” *is in quarantine for the rest of the school year*

I made this last year and am doing it again for my husband who is getting his THIRD dose in a couple of days.. Gotta build that immunity! Love this recipe!!!

This is true. This is really the authentic and traditional way of making tonkotsu broth. I used to work in a Japanese restaurant before. We start cooking the broth from 5 am till 5pm. But we use pork bones (leg part) and chicken feet (it makes the broth more thicker and creates a wonderful blend of umami), then we add cabbage, white onion, ginger, carrots and Spring onion.

I'd REALLY recomend to make your own Noodles , the difference is literally Day and Night and if you're gonna spend so much time on this you can also walk the last extra mile I recommend "The Way of Ramen" if you wanna have a recipe (and also if you're just a Ramen nerd)

Learned from a Japanese ramen-dedicated channel, instead of boiling for 12 hours, just pressure cook for 1hr-1.5hr then open it up, rapid boil it for 1 hour. You will have the same emulsification result while preserving all the flavor units.

Made this with the first three hours done in a pressure cooker. Then transferred to a pot on the stove. Cuts a few hours off that 12 hour boil. Rock solid recipe.

I made the broth this summer and there was so much I regularly have been making this ramen every month

My son (15) just made this yesterday and it was unbelievable! Thank you Joshua for being an inspiration to my young chef.

I just did this for a movie night with my fellow weebs and it’s a 10 out of 10

i made this yesterday, and it came out amazing!! i accidentally kept adding water every hour while i stirred the pot, instead of when it reduces halfway 🤦‍♂️ however, i just ended up reducing the broth a bit longer after straining and i saved it 😎 definitely a 10/10 recipe, and i’ll try it again (properly next time!)

Man u r amazing chef! keep doing what you do best!

Pro tip if you screw up the ramen broth and the fat separates, bring back to rolling boil while blending with an immersion blender. Keep blending till you see it become creamy and there are no puddles of oil on the surface. Of course do this after you have STRAINED THE BROTH.

I'm just sitting in class while the teacher is giving a lecture watching how to make food videos but never actually making them

Made this. Totally worth all the work it's absolutely delicious

The thin wheat noodles in a rich tonkatsu broth... The pulpy soft-boiled egg which melts in your mouth, the roast pork... They all create a perfect harmony. It's the soul food of Japan beloved by everyone in the country!

Most people in the comments: *takes too long Also most people in the comments: *stares at screens for over 40 hours a week

Imagine doing all of this work, finally finishing, getting super excited to eat, sitting down with your bowl of time consuming homemade ramen... Then you dig in and you’re like “Yeah I’ve had better”

Your recent, quick-but-no-lesser-ramen, video got me here. Papa's grown and has a much nicer kitchen. Good for you man, it's refreshing that you're still the same guy.

I made this last night. It was perfect. I was in the entire day because I had to catch up on cleaning, etc. If you are home right now, this is not that difficult of a recipe to make- if you have access to the ingredients and some large pots. It was much better than the restaurant ramen, sodium is much lower. My kids LOVED it, and we have leftovers today. Next up, some nice Pho. Enjoy! Try it, it's worth it! Oh, and that chashu... WOW!!!!!!!

Title: Tonkotsu Joshua: Tonkatsu Me: visible confusion

Just made this today. I must say it came out perfectly. It tasted AMAZING!!!!

Dude we learned something and love your style. KEEP on KEEPING on.

Is this video 4 years old now? yes. Did I just find it? also yes. Did I just drive 1.5 hours to my nearest Asian grocery store to buy all the ingredients so I can make this starting tonight? also also yes. SO EXCITED for tomorrow...

I’ve only watch 3 videos and dude your freaking amazing, I love your cinematography and style!

I think I know what you mean about it being therapeutic to prep and start a long cooking project in the morning that will be tended to for the rest of the day. I've felt that way about my braised roasts for a long time. I feel excited for the end product and feel like my day has purpose without pressure and a reward waiting at the end that I can share with others.

Mr. Weissman! This recipe is exquisite!! Loved the Chashu, it is definitely my favorite!! I made my broth a little different and did not cook it as long. Next time I will wake up earlier and follow your recipe, I was honestly a little nervous about using pig trotters and used bones instead, but I think your recipe would have been better! This was a work of art, Sir!

Just discovered your channel, WoW! I have made your Vietnamese Pho and the recipe rocks. There is no going back for me now. Not sure if you have tried Vietnamese Bun Cha yet, one of my favourites? I love your channel. I will be back for more for sure. Keep spoiling us.

Just got done making this recipe and let me tell you guys it was totally worth it, came out better than most restaurants I've had it at.

I've done this 4 times and gonna cook again for new year's eve! Thanks for the recipe, it's super good ☆

Delicious recepi ,Thanks

It looks SO delicious! 👏🏻

Super close! You’re just missing the 香味油 (aroma oil )component. It’s essential for all bowls of ramen.

Made this the other day and I'm doing it again right now. I added too much water last time but it gelled in the fridge overnight and was pretty good. I won't add so much tonight and hopefully it'll have more flavor! Great recipe dude!

Excellent video sir. Well done!!!

Cooked it today. It is unbelievably delicious. Definitely will repeat sometime in the future:)