Tonkotsu Ramen - Behind the Scenes
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- Опубліковано 25 лют 2021
- My first ramen was surprisingly, in new york when I was in high school. I went out on a date with a boy who took me to momofuku noodle bar in Lower East side.
As a high school student, I didn’t get many chances to get “wine-and-dined” and this was an eye-opening moment for me. To see all these young new yorkers, drinking their korean pear slushies, slurping down noodles, scarfing down pork-belly baos, and sharing a platter of bossam (very odd menu combo), I was stunned. It felt cool to be in the scene, and I remember waitresses with sleeve tattoos and cool names squeezing through the crowded noodle bar.
I don’t even think I ordered tonkotsu, but it was my first non-instant noodle experience and I loved it. I’ve made ramen before, but this was my first time really making everything from scratch.
Not going to lie, ramen is.. arduous. This ramen cost me 1 week of trial and error + a forever porky lingering smell in my apartment. But is it worth it?
Yes.
What surprised me the most was the noodles. I’m actually not a big fan of fresh pasta- I find that most people overcook to a mushy-blobby gunk and I like my pasta al dente. However, these? I honestly thought they were going to be gimmicky. But no. They were, chewy, springy, and the perfect consistency to slurp. I, like most people, got intimidated by the “baking baking soda” part. But once you get over that hump, you’ll be rewarded with beautiful fresh ramen noodles to use.
I think the broth and cha-shu doesn’t even need an explanation. Hint? Heavenlyl. I ended up stewing the broth for 14 hours, plus an additional 8 hour rest in the fridge. When I took it out, it was literally pork jello- a sign that all the gelatin, collagen, fat, and marrow have successfully emulsified into the broth.
Making ramen from scratch was a humbling experience. As I put a week’s worth of effort into one bowl, I understood why it’s such a beloved dish everywhere. For avid ramen lovers, this is a great weekend quest. So many nuances, techniques, planning, all concentrated in one bowl. Recipe will be up tomorrow on my instagram @doobydobap
Social Links...
Instagram: / doobydobap
TikTok: / doobydobap
Website: www.doobydobap.com
![The Art of Japanese "Tonkotsu" Ramen! Amazing Chef's Skill at Factory Osaka Japan![ASMR][DELI BALI]](http://i.ytimg.com/vi/x5byOT7SkFc/mqdefault.jpg)
My dad is a Japanese chef and has been in the business of many different kinds of Japanese cuisine but the one sector he has always stayed away from was ramen because he knows how damn hard it is. So props for you to taking all this time to get it right 👏🏻
that is true....ramen is one of the most labor intensive dishes to create in japanese cuisine. That's why I have great respect to chefs/cooks who specializes in this type of dishes. They always put their heart and soul whenever they cook and you can feel the warmth just by taking a sip of the broth.😊❤🍜
There is a reason why Japanese are not known for their Ramen
It is not that hard, it is just that people are meticulous and are very picky. They will judge you for literally almost every thing.
It’s not that hard to make as long as you have everything ready and make no shortcuts.
True this. If you F up one step, the whole dish is ruined.
The key of making white soup from bone is: 1. Break into small pieces and soak in cold water for half an hour at least. 2. Place in pot while the water is still cold. 3. Cook till boil and don’t keep any liquid from the initial boil. And rinse with hot water! 3. Turn up the fire to max at the second run and boil for 15 mins. 4.turn the fire back down to small heat and slow cook for a couple hours.
Can you write an entire recipe how step by step on this recipe this looks amazing
she has everything on her instagram
@@sita487 I can't find tha recipe on her instagram 🙏 Really I want try her recipe 😁
@@PapiKelly5000 doobydobap
@@oishe3909 now i've found it. thanks for the hint
your production is extraordinary literally can’t go wrong with any video, they’re all very entertaining
I LOVE how you’re very precise and factual, breaking things down and showing us where things went wrong. You’re amazing!!
Leaps and bounds above a lot of cooks I see on social media. I love that you’re perfecting your craft so patiently.
The effort you put into making the perfect bowl of ramen is 💯❤️ love that you also explain what could've gone wrong with the broth the first time! Very educational yet so relaxing to watch this video! ☺️ thank you for this!!
I love how informative and relaxing your videos are! 🥰
This vid is 🔥🔥🔥🔥🔥🔥🔥. Love the detail talks followed by fun cooking interludes !
The dedication is unreal, it's definitely hard work to make this from scratch but you made it easy to follow :)
Love from Toronto!
Loved every second of this
Love the dedication she puts on her videos ❤️❤️
The editing of this video is sooo dope. Nice work👏
Keep up the good work. Love it. Can't wait to see another video and try your recipes.
I love this video so much more than the short ones.
I love your content and thank you for sharing the story in the description! What are the songs used in the video? They were so good!
I just wanna say thank you for doing the cha-shu justice by torching it. So many times I've tried out a new ramen spot, with everything being pretty good EXCEPT for the fact that you could tell they prepped their cha-shu the night before, and then just sliced it and threw it on top when the bowl was ready, leaving it cold and a little tough. I definitely empathize how hectic running a ramen restaurant could be, but this one little final step with the cha-shu could make or break customer retention.
now I want to make some thanks to you! Content is gold🔥🔥
Love your cooking skill , editing skill and you 💕👍 big fan
i love ur content so much!!
This looks incredible. Btw i love roasted onions in my Tonkotsu Ramen, if you havent already you should give it a try ( instead of the green onions ). It fits so well with the Tonkotsu brath and imho really elevates the whole dish to the next level!
Perseverance pays off well👏🏻
Well done🍻👍❤️
Love this video. She is a food genius
This video was awesome. More of this!
Crazy amount of work went into this!!
Love this kind of videos
Amazing Intro Editing! You got me hooked!
Literally can't wait to make this 🥺 !!! I've made your katsu curry and have been HOOKED!!!
짧은 영상에 이렇게나 오랜 시간이 걸렷군요…! 대단쓰!
Found you on my FYP and I love your stuff
As a home cook and foodie - I adore you videos!
You've earned my subscription. Keep your channel going. All your recipes look amazing tho!!
From 20k to 30k to 386k to 472k subscribers...dayum your channel growing rapidly. Love your food. Keep those recipes coming
I swear everything she cooks I just want to try out she makes everything look amazing.
This is so therapeutic.
You've really grown some confidence since your early videos. I still love it tho. Well deserved success
Love your video simple cooking skill🤩
3 Days! Perfection!
That’s amazing work Tina. I’m a new fan to your channel
this intro is soo good
I love your videosss 😭
6:08 does anyone what song this is playing in the background?
Hi! I came here from Tiktok. You’re super pretty, and I really appreciate all the work that went into your video. Hope you have a fantastic day!
Love your content!
Wow.. You really love to cook.! Hard work. Amazing.! The video edition too.. congrats.! ☕️🍫👍
i love your content so much and your so pretty aaaaa :3
All of your dishes look super yummy 😋
영상 너무 재미있어요 .. 자꾸만 손이가는 영상이네요.. !!
7.53 that looks AMAZING!!!
This ramen meal comes with alot of hardwork. Kudos..
This is too good ❤️💕
Really love your videos
Didn't know that theres a longer version (from tiktok) in love!
Girl got game! Great bowl! Kudos!
That meat looked amazing. I’m definitely going to attempt this recipe
Hi, you really amazed me with your cooking methods, feels like that you and me can make some rare recipes from Philippines, proud asian!!!!!
Can someone please tell me what song is on 0:37
PLS SEND HELP
Tanks for teaching me about food through a different scope :)
Wow!!! that was a lot of effort! kudos to you!
This channel is underrated! Ever thought about doing a q&a?
Literally simping on all your vids. Your pork adobo recipe is really legit coming from a Filipino fan! :)
I think I found a new crush, wahahaha! 😄
Does anyone know which song this is? from 5:36 ?
Yoooo that looks delish! Must have been worth the hard work!
she’s so pretty and she really reminds me of twice’s tzuyu
The talent 💯💯💯
This was very weird and very cool. I enjoyed watching this
what songs did you use in the video ? they are so calming ☺️
YES! Please 🙏
Kickin’ it by Canaan Lopez
The end track
Intro song name is 'Tokyo drift but they go to the light speed'
@@ajithbharathvaajlr8364 What about the 2nd track? Can't find it on Shazam.
@@TheChickenKiddo me too….. I tried many times
Amazing
Fav tipe🔥
Props to you for getting it right I COULD NOT do it😂🤣. (Btw I love your videos)
That was an adventure with a great reward in the end.
This is your best video.
Wow that look amazing 😋😋😋
That intro was actually DOPE asf.
Awesome.. awesome… thank you. The jumping on the counter was a bit EXTRA but made me crack a smile so I appreciate it. :) Great Video overall.
**👀 her socks halfway thru the video**
“WHAT ARE THOSSSEEE?!?!?!”
Great content good balance between asmr, cooking insights and good vibes ! Can you do bulgogi ?
omg that editing on the intro!! i just jizzed
Your awesome! Smart & talented
amazing job!!!!
Such a hard work going through all of that
I really want to try this one! Thanks for sharing! 😃👍
Could you please someday make a long version of your fried chicken recipe? Pleeeease! 🙏🥺
Jus found yo channel, I’m in luv
That looks so delicious 🌼🌼🥰
Here before 1 year anniversary!
UR THE BESTTT
I'm a new subscriber and i don't know but you look so much like Heo Youngji😆😆
Enjoyed it❤
Pretty cool
The torch is the key
I love her personality for real 😂
The noodles!!! 🤩
Your close up shots of the pork remind me of the 삼겹살 docu-series on Netflix; Pork belly rapsody... 😍
beautiful, but if you were looking for that bone white rich tonkotsu style it's quite tough to get it done right with home sized equipment.
It works out better with nice big industrial-sized soup pots. Also, the sheer amount of bone marrow that goes into each portion, if not the Hakata style traditional tonkotsu gets their white-rich-creaminess from pork heads, which have loads of brain content that actually leads to their secret recipe.
I also did one thing where I took bones out, emulsified the meats and gelatins, then strain it out to get maximum flavor
Omg your intro....you do your editing too I know don't lie. Wow
Looks so tasty! I can't believe you made the noodles from scratch! I could never. ❤🙈😋
The best.
a full video with that intro editing is needed
I need that soju necklace ❤️
면까지 직접 뽑으시다니;; 진짜 너무 맛있어 보입니다.