Definitely appreciate the lack of bs. There are channels that would space this out over half an hour, or even worse, make it into 6 different videos complete with boring intro and outro and useless dialogue.
I really love ramen, it tastes just about perfect in my cities restaurant, but seriously, the amount of effort needed to make some and everything is just crazy imo. I'll gladly pay 15€ for that (even though you get for 500¥ in Japan...)
I copied your shoyu tare, and chicken oil recipe. With the exception of MSG in the tare (forgot to buy). But with the tonkotsu broth I didn’t add any aromatics. I just used the femurs, and pigs feet and boiled that down for like 12 hrs in a big pot. I copied your chasu recipe as well, but added like a half cup of mirin. The noodles I bought frozen from the store, but they were good enough. I copied everything besides the eggs and bamboo shoot (I didn’t add any to my bowl). I didn’t marinate eggs either. I just boiled them, until a creamy soft center. Overall this was fucking good as shit. Hella hours of prep, but so worth it. God bless you man.
After blanching the bones you don't need to remove all the meat, just get out any dark gunk that you see. I Keep all meat on my bones and my broth comes out completely white. It is also helpful to soak the bones before as well.
Pretty great video! Glad that you mention the chicken oil. That’s what’s missing in soooo many recipes you find from Non-Japanese people. If you are ever in Tokyo, let me know and we share a couple of bowls together!
i wonder if that is because so often we hear to only use pork for the broth when looking up recipes. so we think that we should not include chicken at all@@WayofRamen
No comparison between them though. I boil my soup with bones, onion, and leek for 9-11 hours! And make my own noodles but only do it once or twice a year. The soup stock can be frozen and so can the noodles
I made this, or at least as close as I could get. (Mid Vancouver Island does not have the best ingredient availability for stuff like this.) It took me a day to source the ingredients, two days to make everything, and it turned out darn near perfectly and I consider it to have been worth the trouble. Thanks for your channel!
RU-vid threw you into my recommended and I just happened to noticed the Times price tag on the pork, so aaaaye shout out from Hawaii also 🤙🏼 bout to binge watch your videos!
I live in Mexico where local butchers still exist you can ask your butcher to clean the bones for you and ask for marrow bones. I've made before with out boiling the bones first since they are cleaned previously and add the chicken feet from the beginig with chicken skins greens ginger spices all in one. This was a very nice way to see each individual step and how that builds the flavors
I remember trying an instant tonkotsu ramen, and it had a little pack of black garlic oil and tasted really good. Also, thanks for the advice on making ramen, I ended up not using tamarin because someone in my house used it and didn’t even end up eating what they made and threw it away. Anyway, what I did was used Vegetable oil and cooked garlic and ginger and also green onion(I like fried green onion) until the garlic became brown and save the whole thing for the oil, and for the soup, I used a simple fish sauce and chicken bouillon with water to make a soup(I also added some Chili sauce because I like heat and it clears up my sinuses). The chicken bouillon had a lot of saltiness in it and didn’t need to add much salt. I added a my noodles in to my bowl with the broth, then the oil and green onions. I’ve got to say, it was salty, savory, and warming. I don’t know why, but the saltiness kept making me take another bite. Normally I would say something like “this is way too salty to me eat,” but in this case It’s more like “it’s so salty it makes my tongue dry for more.” Thank you for the advice.
Correct me if I'm wrong but I think that after the preboil you should pick off the meat but not the cartilage, because the cartilage is a natural thickening agent whih thickens the soup as well...
I just made my first legit ramen last weekend with a whole chicken and pork belly in the instant pot instead and was very happy with it. This is next for me!
just found you! i've seen lots of ramen vids from super cheap hacks to extra fancy... i think you're the first traditional Japanese ramen channel i've seen in a long time.
absolutely delicious. and I want to agree with all the other comments I saw mentioning your format of 0 bullshit talk, just straight up cooking tips. imma subscribe and binge on your channel. thank you very much for your work man, keep it up!
I can't have soy. this is perfect for me, thank you. exactly how i make it at home but with extra videos for how to make the ham, eggs and season the broth.
I actually just did the same. Subscribed because even if I live in Japan is just nice to make your own ramen. Plus I must be living in the only city in Japan where ramen stores are not that popular as they are completely obscured by udon....☹️
This bowl looks great! One suggestion that I would have is to heat the chicken oil into a liquid before adding. The reason for this is that when adding the cold/solidified oil it will cool down the hot broth that you are adding. You want your bowl to be served while pipping hot.
Adam Dorn that’s a really good tip, I found that when I do it like this the chicken oil makes a “skin” pretty quickly. I think heating up the oil first would prevent that or at least slow it down
i’m planning to make this to eat on saturday! i’ve already got my ajitama in the fridge that i did tonight, broth prep tomorrow and then eat on saturday :) planning to make your chashu recipe too, i’ll update as i go😇 day 1: cookin all day! i made the tare, chicken oil, and chashu and also started my broth making the chashu made my house smell amazing, everything was pretty simple to put together just takes time letting it all boil
ur channel is so iconic, i just came back from watching the unboxing of ur play button! u deserve so much more subs :)) my dad & i love making ramen and you help us out a lot with the very detailed vids. thank you for your hardwork!!!
Thanks for this recipe. Tried it out and it was great! Definitely not restaurant quality since I lack the experience but it really was my best attempt at making ramen at home so far. Looking forward to trying to make it again.
hi there. I am an american professional chef and have been serving ramen at my restaurant for about a month. Thank you this is very helpful - it is hard to find information beyond the few popular english language books. Do you have any recomendations on english language sources from japan - ramen magazines, books, videos, videos of competitions and tutorials? I do not know where to look. Thanks!
Check out my friends Mike's book. He put it out for free. docs.google.com/document/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/edit?usp=drivesdk It's probably the best English resource for making ramen.
0:50 Yooooo that my friend is schmaltz, a staple of ashzenazi Jewish cuisine. Seeing it in Japanese food is really cool. When I die I want to be fried in schmaltz.
Greetings from Germany. I have two weeks of vacation at the end of july and I determined myself to make my very first tonkotsu ramen from scratch. I watch almost all of your vods but I am a bit lost regarding all the different components which makes a full bowl of ramen. So I ask you in desperate need of help. Could you provide a summary of the different components and/or the links of the vods where ou explain this so I can start and prepare everything so I am ready to go
@@WayofRamen Reporting in from my first time Ramen. The soup stock was very good. The Chashu almost made me faint. The noodles were the weakest part. They did not properly absorb the soup. Also.. I don't know. Even tho the soup was so good there is something missing from the ramen I eat at the restaurants.. Don't know what tho. I have to say that I did not make it your way because I lack the pressure cooker which seems so important in making these.
I’m not sure if you are still checking comments but… can I save the broth I f I don’t use it all? I have a household of two and I’m worried I won’t be able to use everything before it goes bad :/
I have pork meaty ribs ad bones from some pork bell that I had to cut out to make chashu with. Is this acceptable to make tonkotsu with? I will need to boil the meat off the bone first.
My guy you HAVE TO add roasted onions, these little ones you can buy everywhere. They give Tonkotsu Shoyu Ramen that extra kick to be the most delicious thing ever! Thanks for the recipe, i will try this one soon, looks super tasty.
Hey, Ryan! Love your videos, it has taught me so much. I've been experimenting with ramen myself, since there are no shops around where I live in Brazil. I think you should make an updated tonkotsu video with the ramen_lord's oven roasted bones method! Thanks a lot for all this hard work!
Hey, had a few questions. Did letting it cool add anything? If I used pig trotters, would I still need to add the chicken feet? Also how important was the niboshi?
Letting it rest supposedly improves the flavor. I don't always do that though. Pig trotters have a lot more gelatin than feet so you wouldn't need the chicken feet. I would just add one because too much can make your soup gravylike. Niboshi isn't necessary for tonkotsu, it just gives a slightly fishy flavor.
Man, i keep seeing your videos haha. My grandma use to put the bones in vinegar and baking soda before pre-boil, it removes the bad smells (or at least reduce them) and clean the bones when you boil them, hope it helps you next time, keep the good work✌🏻👏🏻
I don't understand the obsession with making the broth clear. I've done it both ways. I will NEVER remove any meat from the bones. I don't care if the broth is cloudy. You are removing so much flavor by removing the meat from the bones. Also if you soak your bones overnight in water it will pull out most of the blood from the bones. You will have far less skimming to do.
I stopped pulling the meat off the bones since this video. With a proper soak and preboil, I don't notice any discoloration of the soup. Thanks for watching and commenting!
Can you boil aromatics from the beginning too? Will it add or harm flavor? How often are you adding water? I'm refilling a couple cups about every 30 mins. Worried I don't have enough neck bones, only about 2 lbs. I added a pork chop since it's what I had
Adding the aromatics too early will make them break down too quickly. The flavors will disapate before you get a chance to eat. You're going to need to keep topping it off with water. What you're doing sounds right during the rapid boiling phase.
bra....one of the best recipes i've ever seen. very deep dive into umami and flavour alchemy. WELL DONE. Outstanding end result. really well done. Thank you so much....unique insight to share. very generous.
@@WayofRamen I just made a 3 day old Tonkotsu. came out great..but as I watched your video..I was motivated to up my umami. your approach seems very learned already bra. best of luck, but kinda looks like you're already in Aspen. Chamonix, Mont Blanc, looks good but Aspen rocks bra. good skiing. (i live in san diego, ca...WTF do I know about snow?) but I like your Tonkotsu recipe. party on garth
Hii, it's very interesting video. I'm just wondering of the saltiness teste from the soup, do we need to give it salt or it just come originally from the ingredients it self? Anyway thx for making this great video
Hey, thanks for the awesome video! I’ve tried making Tonkotsu broth a few months ago (but from another recipe) , and after boiling it for close to 10 hours i had a 1 inch layer of seethrough fat/oil on top, even though there was no visible fat in the bones. Broth wasn’t very tasty either.. Any idea why the fat could have split from the collagen?
Rita Brigo hi Rita. If you could share which recipe you used I could maybe figure out what happened. My guess is it could be related to the temperature the stock was cooked at. Tonkotsu requires a pretty high heat rolling boil to emulsify the fat and collagen into the stock. It could be the boil wasn’t vigorous enough. As for the taste, my first bowl of Tonkotsu wasn’t very good either. I know how disappointing it is to spend so much time for something that doesn’t taste that great. I discovered it all comes down to the tare. A lot of people say the tare should be “almost too salty”, but I’ve learned that it should be salty enough where it makes you worry about spiking your blood pressure when tasting it straight. You can test your tare before making the ramen by adding 10 parts water to 1 part tare (eg, 10 tbsp to 1 tbsp) and seeing if the saltiness level is correct. It should be pretty concentrated and you only want to be adding 2 tablespoons of tare for your whole bowl of ramen. I have a recipe for a shoyu tare on my channel, you could try that one the next time. Best of luck on your next attempt!
I’m glad you mentioned it stinks the house out. I don’t have anywhere to boil it outside so I’ll have to pass on making this sadly as it looks so amazing
The broth looks good! I am fond of the Tori Paitan broth for home-made, and eat tonkotsu mostly in restaurants. I would like to try it, but the hours and the mess (smell) is a deterrent.
@@WayofRamen , I can find pretty easily chicken feet and necks at the market, which I complement with wings and other broth parts. But, it's hard (in the Netherlands) to find pork neck bones or trotters.
Hi, great video. You were saying that you could use the broth after an hour in the pressure cooker (before the chicken feet), without the extra 8+ hours afterwards. Would I still get a similar taste and colour if I did that? That many hours feels like a whole lot. Could I put the aromatics with the bones earlier if I were to skip the later steps? I'd appreciate your advice - really want to make this recipe!
You wouldn't get the same taste or texture but it would be passable as tonkotsu as long as you do a rolling boil phase and if you have a good tare. Adding the aromatics in the beginning will discolor the soup, but it doesn't affect the taste too much. I have another tonkotsu soup recipe on my channel (tonkotsu - gyokai tsukemen) which was faster and tasted good but wasn't nearly as thick and creamy. You can check that one out as well. You can use that soup as regular ramen soup, just adjust the proportions of soup to tare.
Hello, can this be replaced by beef or chicken instead of pork? Pork here is not available (actually it's prohibited). I dont see any ramen made out of chicken or beef broth, hope you can make one too🙂
Quick question, boss; is there a reason we didn't put the chicken feet in the instant pot with the bones? If you were to do it again, do you think it would be a good idea to put them in at the same time?
Thanks and it looks amazing and delicious but that is a lot of work for only a few meals. I know the taste will be worth it but if I'm going to have that much time used to make something, it will have to be for at least a dozen or a dozen and a half servings just to make the time invested worth it. I do love the video and instructions because of the easy step-by-step methods. It just reminds me a lot of how to make pho broth in certain ingredients and time consuming methods.
I was born and raised in Hawaii. I got into trying to make it after eating at a ramen restaurant and being so disappointed I decided to try to make it myself. My first few attempts were terrible and realizing it was so hard to make it well made me get kind of addicted to making ramen and to keep trying to get better at it. I taught myself Japanese over the last 5 years so I've been using a lot of Japanese source material.
Do you reckon you could pressure cook again with the chicken feet instead of the 6 hour boil -- then boil with the aromatics at the end -- or are you also aiming to reduce the broth with that 6 hour boil?
I would like to ask you what should I do if I don´t add that chicken feet? Should just heat it up other day and throw that cabbage, garlic, green onion and ginger and let it simmer for 2 hours?
@@WayofRamen Thank you for responding. I tagged you in my instastory, where I posted the picture of my first ramen. Tonkotsu stock was a little bit different, cause I used bad kind of bones. But everything else like shoyu tare etc. went really well. And I´ll definetely try that gyokai next time. Thank you for doing this. Keep doing this. Stay awesome. :)
I tried putting some bayleaves at the pre boiling stage. The smell of the pork didn't really smell weird or bad. Would the bayleaves mess up my ramen or something?
Usually bay leaves aren't used in ramen. I could see the taste of it conflicting with the tare, but it's your ramen so as long as it tastes good to you, its all good.
You can just boil it until you reach the thickness you want. But you definitely don't want to add the aromatics too early. There are some molecular changes that occur as the starches in the vegetables break down and adding them near the end helps to prevent that from severely altering the color and taste of your soup.
I made a Tonkotsu Ramen Recipe 2 day ago, the recipe didn't use additional oil (chicken oil in this video). My Ramen turned our pretty oil-y by itself so im afraid that it will be to much oil if i am adding this chicken oil the next time. Is it important for all kind of Ramen or depending on type?
Hi I've done the first couple hours of boiling (including pressure cooker) and am about to add the chicken feet. I noticed you put about 4-5 chicken feet in the pot. I have a bit more bones and broth than in the video. How much chicken feet can I put in and how much is too much? I have a pack of about a dozen from the store. Thanks!
It's up to you . The chicken feet will give off gelatin which will make your soup thicker. If you don't want it too much thicker use less. If you want it thicker add more feet. Be sure to cut off the nails.
We copied this recipe (we found femurs!) and we are so thankful for the effort that you put into the videos. It was delicious and fun! Your presentations make it easy for us westerners to see the difference in a quality ramen!
Question: should i mix pork bone and chicken bone during the boiling process? I feel chicken bone would give the broth extra sweetness if u get what im saying.
