Tenkaippin Kotteri Ramen Inspired Recipe 天下一品こってりラーメンの作り方
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- Опубліковано 30 чер 2024
- Have you visited Tenkaippin Ramen in Japan? It is a legendary ramen chain, that originated from Kyoto back in 1971. Tenkaippin 天下一品 also known by its short name Ten'ichi (天一) is made popular by the original Tenkaippin Kotteri Ramen, that boasts a secret soup created by Tsutomu Kimura, founder of Tenkaippin. The ramen soup is made from simmering chicken bones and various ingredients, giving a very rich taste, but also refreshing for the palette.
For my recipe, I used various types of vegetables to make into potage, and combine that with simmered chicken soup to make an ultra thick and savoury broth, topped with a simple shoyu tare (sauce). The ramen is topped with classic ingredients, including pork loin chashu marinated in shoyu, and handmade noodles that perfectly grips the broth as you savour the dish.
As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.
Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!
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You can also purchase some of the items used here:
RAMEN KAONASHI STORE - ramenkaonashi.stores.jp
Noodle Machine - amzn.to/3cposnX
Dried Shitake Mushroom - bit.ly/3nkqESU
Koikuchi Shoyu - bit.ly/3oqRJVU
Usukuchi Shoyu - amzn.to/37AfYH
Digital Cooking Thermometer - amzn.to/2Uud176
*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :)
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Video BGM by Ramen Kaonashi
HP : ramenkaonashi.com
Instagram : / ramenkaonashi
Patreon: / ramenkaonashi
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Have you tried the ramen at Tenkaippin? What do you think and what are your favourite ramen shops in Japan? :)
I haven't tried. To be honest, I love ichiren ramen 😋
I’d love to go to Japan and eat bowl after bowl
I - luckily - tried it in Okinawa. After my first taste, I made every excuse to go back. Addicted AF. I had some great meals in Okinawa, but I kept coming back to TenKaippin0 - specifically for the Kotteri.
I use to cook something like this in a 10 l pressure cooker, then freeze the unused broth to have it ready when craving for a thick good bowl of ramen. Ah, that creamy broth is a wonder.
Thank you, as always
Wow. The thickest tori paitan soup i have seen. It was beautiful and interesting. Nice video, sir.
Wow. Really interesting.
Thank you for this amazing recipe! We made the ramen broth exactly as you showed, and it turned out delicious. Just like Tenkaippin! The recipe yielded about 7 individual servings.
Question: do you have any suggestions on how to thicken the broth to the “zeppin” level of thickness that Tenkaippin offers?
It’s my favorite ramen in Japan 👍
天下一品は最高です♪
This looks delicious. How close does it taste to Tenkaippin's Kotteri Ramen? Ive beeen craving it so bad after leaving Japan and am looking to imitate it as close as possible.
Great recipe i want to try at home!!! so what realy mean Kotteri?
Were you able to blend all the bones or did you remove the bones?
blend all bones :)
@@RAMENKAONASHI what blender did you use? or how many watts of power? my blender is always stuck with chicken meat fibers and stuck.
Hi chef, looks great as always! Do you think it is possible to make this recipe without a pressure cooker?
You can make soup without using a pressure cooker.
Simmer the ingredients until they are tender. About 5 hours on low heat should be fine :)
lol, the chicken pieces vanished. Creamified!
Hey Chef, is this recipe only good for a one person serving? I plan to make this for 4 people, thanks!
I use blender in soup as well but i only dare to use it when without bones,coz afraid my machine broken ,but seems it works as well when with bones ?
Hi chef, lovely video as always. Can I ask which pork cut did you use for this charsiu? Thank you
hi thank you for watching!
i used shoulder part :)
@@RAMENKAONASHI thank you for your kind reply 🙏😊
This is first time when I see full chicken with bones being blended. Is that something common in making Ramen, or something rather unusual, only for specific kind of Ramen?
It's more common to press and mash the soup to stir it well :)
damn
wait a second... did you... just... puree chicken bones?! like actual chicken bones? is this even possible? i'm definitely no expert, and i do know that bones bear some flavor but i've never seen anyone actually making a purree out of them... this is... new. excentric... maybe even a bit dangerous because worst case you could destroy your kitchen utensils
but now for the actual review. i can't confidentally say that you did those things wrong, but i will do them different as per my knowledge
1. don't boil konbu. it gets bitter and you don't want that in your broth... also i guess you don't want to purree the konbu later... usually you only simmer it or let it soak in hot water, that should be plenty
2. i'd even think about making the dashi stock seperately. it's a known fact that the more ingredients you use while cooking the harder it will get to extract the flavor... i mean okay in your case you just pureed everything together so you didn't need to care but generally you wouldn't do that with konbu so yeah^^
3. You should cook chashu in a rich teriyaki-umami-bomb, allowing the flavors to soak in making the meat more tender and more delicious. you marinated it afterwards, which is basically only benefitting the crust
4. i will definitely flambee my chashu before eating. it adds a nice layer of flavor
5. i will definitely not purree chicken bones XD skin? ok. fat? saw that. but bones? nope.
generally i'm really satisfied with that recipe and i'll make sure to try it out soon :)