How to (try to) make Kumamoto Style Tonkotsu Ramen 

That bowl of ramen looked delicious. You’re such a humble dude.

I forgot, I also added some MSG into the tare. Timestamps: 0:51 Tare 2:18 Noodles 4:47 Soup 8:28 Aroma Oil 10:02 Toppings 10:13 Bowl attempt #1 11:27 Bowl attempt #2

wow, such a statement to begin with! love the honesty and also showing some sort of non-perfectness in this world. love your style, keep on going!

One thing that is crucial when making this soup. please. please. please. wait until 24 hours for the soup to congeal inside your fridge. the flavors need to set for maximum umami. If you want to maintain the white color of the broth. one you can dilute softly with a lower ratio of soy sauce to keep color. As for salt. yes it is okay to use regular salt as mentioned in the video. but tbh imported salts get a better dynamic to the tare. It is up to you to determine the amount of fishy taste with bonito. the harmony of pork, chicken, and dried fish can create a good bowl. you can go without chicken, it is optional. I recommend using femur bones filled with calcium and you should empty out the contents of the femur bones into the broth. Tonkotsu ramen traditional uses white noodles. and for other styles, shio, shoyu, yellow noodles. which you can use egg/water base yellow food coloring. since we do not have gardenia seeds to use for coloring. I like to use chicken for chi yu oil as garnish. chicken skin, garlic, ginger, scallion cooked slowly with oil to extract the flavor. a secret ingredient I use to make it american style pungency to kick the flavor up a bit. since you are using bonito for a fishy taste. I add a dash of old bay seasoning in the tare, which I dont think they have over seas. I know in korean versions of ramyeon they focus on the fishy and spicy taste. so thats my excuse for using old bay. there are thousand of combinations and styles as to why ochomen TV makes his videos. I plan to open a ramen cart for university campuses down south here. we need new resturaunts. OMG. I FORGOT THE MAIN PART. if this is a different version of tonkotsu that calls for lighter broth than forget this. but if not then, be sure to add pork skin for more collagen and thickness to your soup. the trick to making the soup white is constant agitation. you can use the pressure cooker to save time. they use traditional methods over the stove in japan and boil for hours/days. and if you add ingredients veggies etc to your soup pre boil it can affect the color of the soup. darkening it. because of the sugars with them. onions, cabbage, carrot, etc. so its best to add the aromatics later.

Oh man, That salt is the jewel of Kauai. It's so hard to get locals to hand it over anymore. LOL

It takes time and practice to get better at something, keep sharing with us even the things that you need to improve so we can keep learning with you🙌🏻🤙🏻

I'm so glad I subscribed to this channel. These videos are so relaxing to watch and informative to boot.

I love that you make mistakes, but roll with it anyway. You are an inspiration for all the beginners.

I wanted to take a bite out of that broth jello, joking aside I noticed your monetized!😁 and ramen lord! I love the podcasts they are very informative about the ramen industry!😁

Making ramen is very hard. Thanks for your videos.

I like that you share your successes and near-hits with equal openness; I think that balance is the essence of making good food. On a side note, if two strong flavors are fighting each other (e.g. chicken vs. garlic), would it help to mellow one of them out? For example, roasting garlic takes out some of the bite, but concentrates the flavor; a different chicken breed may also temper the strength of the chicken flavor (for example, Silkie chicken). Also using a different part of the ingredient may give, such as using garlic greens or using a less fatty chicken bits. Ingredients like ginger, daikon radish, or napa cabbage are also good for taming noisy flavors. If all else fails, add some toasted and powdered dried flounder to the broth, reduce it by about 40% and serve it up tsukemen style! Thanks for sharing.

I make a chicken based stock, like a tori paitan, for our brunch ramen at work. My tare uses tomato paste as well as some of the typical components. I find the umami of tomato pairs well and doesn't fight with the chicken quite as much :D

That "gross skin" isn't fat: it's one of the components of a good bone broth. That skin is a sign that a good amount of connective tissue was extracted in the cooking process, and that the broth is made correctly. Also, it is incredibly flavorful. Ever had a broth that was so rich (not greasy, just full of body and flavor) that it made your lips sticky? That clear skin is an indicator of a sticky soup. The appearance of your soup is perfect -- gorgeous, in fact.

I had no idea there were so many elements to a bowl of ramen.

Thank you for this Video (and many others). 🙏🏼 .. Long time admirer, first time commenter. 😁 I love the way you cook and instruct.... Although you are testing "The Way of Ramen", you are very precise (detailed) and telling us what you should have, could have, and re-experimenting again.. A true Ramen lover. I also enjoy you videos, because they are well-made and you have a nice voice and good attitude. I have subscribed and following you, and appreciate all your post..... and lastly, Thank you for making the mistakes, so that we don't have to. 🤗 ... With appreciation and gratitude, Arle

Wow!! Great job in getting a final product. Wish I could open my own shop. Failing at something is learning in itself. You know what to correct for next time. Nothing is mastered in a day.

I've been listening to the podcast! Great work!

Man I'm having a marathon of your vids, they're awesome. The pasta trick I'll do it for sure since I live in Italy. I've just one question can the black oil and the crispy garlic oil be made with onions? I'm not a garlic lover at all. When I have to use it I smash it and that's all, so after cooking I can fish it out. Keep smashing it ❤️

I like this channel❤ I just got into ramen craze in october and been watching ur vids since dec so I can get some info on the different Ramen styles Keep up the good work👍 *subscribed

For the broth I reccomend youmake one with pork bones only and one with chicken only then combine them. You can start with 50/50 and find your way from there

Amazing stuff. Also really enjoying the podcast. Have you tried your hand at making mazemen? My first try at tonkotsu was, as expected, rather terrible. After many bowls of mazemen I have the feeling that I can create something tasty but it really feels like I'm just winging it without truly knowing what I'm doing. Perhaps with some guidance I can go from "acceptable" to "pretty decent".

I didn't know you live in Hawaii. (I used to live in Oahu.) I'm from Kumamoto, and to me, your first soup looks closer to our ramen than the second one. I'm not a ramen chef, but I've seen people making soup before. If the soup is brown like that, you can't call it Kumamoto ramen. Can you try making komi abura with some of the skimmed pork fat instead of all vegetable oil? Maybe add some fat to the vegetable oil. That way you got unified flavor soup and the oil.

These videos are really interesting to see how much time and patience is put into ramen. I appreciate it, but it's not something that most people can make at home especially on a budget. Honestly how much do you spend on ingredients? Not being an ass just curious.

My first time in your channel and I love the ramens that you do! Although I can't make ramen, I just think the flaw in this is the stock. Maybe a little less chicken next time but I'm glad you know your mistakes :)

Just came across your videos and they are great! Seems like you've been doing these for years. Your style and recipes are awesome. You should definitely try recreating some famous ramen like Ichiran Ramen. Can't get it here in Canada so would be great to get some inspiration. Keep up the great work!

I just discovered your channel and I love your videos. The way you approach these recipe videos is so refreching! Its really nice seeing you discover recipes, learn, “fail” and try again. It feels like I learn a lot from these videos, and also can come along on your journey of learning how to make great ramen

Really interesting way to make the tare! Love your videos!

Bro would u try other noodles stuff as well like udon n soba etc....would love to see a tsukemen or match tea soba episode..tnx

Thanks for sharing also mistakes. I try to cook tonktosu, inspired by your videos! I try to improve as you do here :)

I read in a book about cooking that to harmonise the flavors, one could add a dash of fish sauce. Not sure if it would've worked in this case but do give this tip a try next time and let me know!

Really enjoy how you talk about your process + reflect on your errors while staying to the point. Just found your channel today and have watched most of your vids now. Also, I love the music you use! Can you share the name of the song at 8:53?

Looks so yummy

im currently eating a bowl of chicken stock in which i throw a slice of cheese, bread and drizzle it with olive oil microwaved for 3 minutes and then pour a bunch of packaged chicken strips... its fucking delicious because of this video

Thanks... Im dying for some ramen now...

I know this has nothing to do with ramen but I was hoping that Kumamon, the Kumamoto mascot, would be in this! On another note this looks great regardless of your criticisms and sure it was awesome.

Yay I’m just in time

If you're going to add chicken, I'd do a package of chicken feet, and any weight needed beyond that I'd use wings. The main reason is just the sheer amount of thickening power they have, and it will result in a fav more thick broth.

Amazing content!! I love how much details you give in your videos! Is your plan to become a pro ramen chef and open your own restaurant?

I realize this is from 2019 but since I just found this channel I wanted to make a comment. I am personally not a fan of garlic chips and especially in ramen I like raw grated garlic. I feel that garlic chips often get stuck in the teeth and feel less crispy and more chewy. That being said I love the ramen and it looks great! ... oh but if you add kikurage don't leave out moyashi, they like to die together. lol

ラメン が好きです。私は インドネシア人です🤩

It look so good

Can you give some ideas as to how long it would take on the stovetop? For those of us without a pressure cooker or instant pot

Hello brother, I wanted to know if I can reuse kombu after soaking it overnight?

All of the ramen shops I’ve been to in Japan have that “gross skin” thought it’s just the gelatin hardening.

Ah well even if it’s flawed gonna make this ramen with some adjustments... it’s just exactly what I want in ramen

Kumamoto ramen👍

Why do you have your instant pot outside?

THE PINK LADLE RETURNS

Hey Man. Love the honesty. Thank you for sharing your experiences and open opinions on how it went. Fried garlic (especially the charred kind) is so strong in flavor that it doesn't surprise me when you say that it was fighting for your attention. Id maybe just go with the infused oil instead of using oil and pounded garlic chips?

Where can I buy this ramen bowl, please?

what type of flour do you use, all-purpose?

What is the spelling of kuru mayo?? Cant find

Should have done two stocks. One pork and one chicken so you can control the ratios a bit better.

Can you share me the link of the RU-vidr you talking about on the video

i always wanted to know what is the yellow liquid that the guy from the channel you posted in the beggining of the video puts in his noodle dough.

Are you going to make a second video on this ramen when you improved it?

U awesome dude

What ratio of chicken to the 500 grams of pork bones you used would you say would’ve been ideal instead? I really want to try this one out!

Why are you introducing the bones to boiling water instead of cold/room temp water, and are you using pi-water?

Whats is black paste and 2 tbs tare , What This is

Another great video! Keep it up! Wondering when you will join me for a ramen video in the future.

maybe you can do mazemen ?

What’s the best oil for aroma oil?

Who's here laying down on the bed in the midnight?

Hahah you americans and your food . Filipino guy here . 👌

🍜🍜🍜🍜

Soup not that thick

I love how this dude says where he thinks he can improve...

Where is the chashu tutorial?

Too much chicken flavour? You got to be kidding, right?

You might've said it in previous videos, but what's the music that starts to play at 8:00?

Am I serving ramen too hot my nori dissolves in my broth?