How to Make a Spicy Tonkotsu Ramen with an Instant Pot (Recipe)
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- Опубліковано 15 лип 2024
- Tonkotsu ramen is by far the most popular style of ramen in the US. Unfortunately for me, it's also my weakest style, mostly because I don't make it very often. This is a method of making a real tonkotsu ramen using an instant pot or pressure cooker. It cuts about 6 hours of cook time as long as you do your bone prep a day in advanced. Spicy tonkotsu is a pretty American way of eating tonkotsu ramen, but its popular for a reason, it's pretty delicious. The ra-yu I made needs some tweaking but it was still a tasty bowl. If you try this at home, be sure to adjust the thickness of your soup with water after you strain. you can always blend it again to re-establish the emulsion.
Ingredients:
Soup (6-8 servings):
2.2kg Pork Bones
Tiny Piece of Pork Trotter
3.5L Water
1L Water (added after pressure cooking)
3-4 cloves of garlic
Ra-yu:
150ml Canola Oil
50ml Sesame Oil
20g Korean Chili Powder
10g Ichimi Togarashi
Green Onions
Garlic
Ginger
Sichuan Peppercorns
Tare: • The SIMPLEST Shio Tare...
Chashu: • Ramen_Lord's Chashu mi...
Noodles: docs.google.com/document/d/1q... - Навчання та стиль
In cycling it's common to ask, "When do the hills get easier". The answer is, "They never get easier. You just get faster". I feel it's the same with cooking. You never really stop struggling to perfect your dishes. Your criteria for "good" just gets higher.
Really cool, thanks for sharing
Love it.
couldn't have said it better
I usually dislike philosophy as pretentious, but this strikes me as rather wise.
Heard.
“Saves about six hours”
Me: *listens closely*
Right! Say no less
yeah tonkotsu with a pressure cooker is the way to go for home cooks
@@WayofRamen Mine broke. So my tonkotsu broth is going to be an all day project today. Have you played around with pork soboro or other toppings like for tantanmen?
@@WayofRamen do you want to prevent your house from smelling like pork bones for a week? Well, the pressure cooker is about the only way.
@@WayofRamen Nooo! I bought an outdoor gas burner specifically for ramen (and beer, wok dishes, and frying turkeys).
Spicy ramen is life
Saimen is trendy
Ramen in general is life
This is the way
You work so hard when you make your ramen. It's nice to see someone that truly appreciates good ramen. ✌️
Thanks for watching
Please don't make excuses for not being a professional chef. You are a wonderful ramen nerd and you have my respect. Just keep doing what you are doing until they tell you to stop. Cheers!
I love watching your videos - I learn a lot, definitely - but I really genuinely just love watching your journey making something you clearly have a passion for; learning its ins and outs and everything in between. It’s fascinating to see what people focus on.
Thanks very much for watching
I would reccomend you add your sesame oil to your aromatic oil after it has cooled down. Bringing sesame oil up to temp will either dull or pollute its flavor. I personally let my oil cool to slightly above room temp then add them seasame. Takes longer but seasame oil is a finishing oil and is always best when used with a minor amount of heat.
works great. i love that it has stainless steal pot inside ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
Can you do this specific ramen again as a 2.0 like "what I learned" video? Love ur videos
Thanks to you, I was able to make my own tonkotsu ramen. One of the best achievements of my life.
really appreciate you showing the mistakes part of the videos too. it's great for learning
Made this a few weeks ago & it came out very good. The pan frying of the fugus with sesame oil was great, brought out a smokey flavor out from the fungus. Thanks for the recipe.
Thank you for including your mistakes, we often make them and then dont know what to do. Plus, the explanation as to why you would or would not do something was great! THanks!
Your videos are always outstanding!
I’m an Australian and we aren’t exposed to a lot of ramen recipes growing up.
I’ve learnt so much watching your instructional videos!
Love your work! Thank you 🙏
you get white people ramen like nigella or jamie oliver
Neither was I; I got into making ramen because of him
More instant pot recipes please🔥🔥🙌
I use them mostly for paitan style ramen like tonkotsu ramen because it saves so much time. Without it it would take a min 8 hours.
I agree :)
@@WayofRamen Thank you so much for the video! I would really love more instant pot videos as well just safes so much time :)
Bruh. I love how you put all the commentary in the video to explain the mistakes like why we should probably boil it for an hour instead of an hour and a half. The explanation made me sub to this page.
tonkotsu spicy ramen is my fave!! thank u so much for this recipe !! loved the vid as usual ^__^
Thanks very much!
Been a while since ur last upload, so glad to watch a way of ramen vid again
Subscribed. You have a great channel, thank you for your content. Way of the ramen all the way!
It looks so delicious you did a great job I love ramen soup like that
Your videos helped me make my first bowl of ramen. It came out great!
You've mentioned in some vids about your noodles not being the right fit for a particular soup style. How do you decide which noodle recipe might be a good match? I'd love to see a "one step passed beginner" noodle video discussing different types of noodle, hydration levels, types of flour, etc. Thanks very much!
I definitely plan on making a level 2 noodle video. I still need to learn a little more though
Really cool vid! I recently bought an instant pot and it’s amazing cooking with it
Thanks for watching. I literally only use my instant pot for ramen haha
He is so humle. A real role model for ppl who loves making ramen!
Great video as always.
Also, congrats on the 200k subs!
Great video, I enjoyed watching your progress and I will definitely try adding lemon pepper in my tonkotsu next time I get a chance too.
Thanks very much for watching
Thanks! I've been trying to make this at home
Simple presentation.... often the best.
Proud of your achievement 👏, didn't realize you now have over 200k subscribers!!
Keep up the good work.
Thanks man
Saturday off go a great start!!!
Thanks very much Chester!
you're makin me feel like i can actually do this at home now... now i have no excuses..
i make my chilli oil with dried chillies - a mix of a long dried Sichuan chillies which are very spicy and some heaven facing chillies. I deseed, blitz them into a powder and then put hot oil over the chillies in a bowl. it looks pretty cool and tastes good too! I'll add some spices along the way too
Lemon pepper FTW! one of my favorite spice mixes.
Noice, been waiting for some spicy Ramen. Awesome video as always
Thanks for watching! Check out the easy tantanmen video too. that one is pretty good for people who like spice! I'll do a real tantanmen video in the future.
Noice
Thanks for sharing.👍
Your video is so enjoyable.👍👍
We love ramen....and we have so many delicious ramen restaurants in Vancouver
You may not be a chef but you are a Boss when it comes to Ramen. 😎👍💯
Keep up the good work. 👍
He's the person that got me into making ramen myself! :D
Looks delicious
Amazing.
I love this dude
Thank you
I made it today, its awesome!
awesome!
Another banger gonna make this tonight !
let me know how it goes!
Beautiful bowl of Ramen!
Thanks Ian
FINALLY a recipe for lazies like me!! :) Thank you!
Thanks for watching. good luck with your ramen!
it looked really smooth
I’m jealous of how well your pasta cutter separates the noodles. Mine seems to leave lots just perforated for me to peel apart later.
Delicious spicy ramen.
I love 💘 ramen noodles!
It seems so good! I love so much ramen....
* - *
u can easy flat the noode under 30% down if you use smaller width dough, try to cut the dough into smaller spice but longer, it will help
Nicely done recipe.
Thanks for watching
I used to go to Kamibuta in Yokosuka. It was my favorite.
Appreciate the honesty in the video. I will learn from your mistakes sensei :)
Thanks for watching
Theres a ramen spot called muteppou in numabukuro, around 45min from shinjuku i guess. Was recommended by ramen adventures. Very thick tonkotsu soup, very different to what i used to eat. But amazingly good and unique.
It really is a great journey, keep it up!
Thanks very much for watching
Would be super nice with a slow cooker recipe too. Thanks for this
Yeah can do
Good job!!! 💪
Yeah i actually tried boiling 2 pounds of pork bones with some water onions spring onions a lot of garlic and about 3 packs of shin ramyeon in a pressure cooker it turned out great
❤️💜💚🧡Thank you for sharing this delicious instant pot recipe! It amazing all the things we can make in our instant pots. I’m adding this to my list of recipes to try. I make UA-cam cooking videos too and my favorite cooking videos to make are instant pot recipes. I hope we can learn more from each other. ❤️
When making Paitan I use a cheese cloth and works pretty good on straining the broth. Great video as always
yeah cheese cloth seems like it would work great for this
Cheese cloth worked amazingly for me! I thought it may remove some of the fat but did not.
I liked this video and bookmarked it before it even started playing. Love your content! You should open up a resteaurant called Lofi Ramen. Hire a DJ so people can vibe and just enjoy their bowl.
Also I love Ramen Lords hakata recipe. I use it for almost any broth for the mostly part because I make it in batches but I also just love chewy noodles.
thanks very much! Mike's recipes are great
So, about the lemon in tonkotsu, what's also pretty good is using sour orange(seville oranges in english, 橙 in Japanese) zest with either pork or beef.
I love your videos and the way you make ramen xD it's like an art form😁
Although I am a vegetarian and from India, I'd love to try some good ramen sometime!! More power to you💕😁
Thank you very much! I have a couple of vegan ramen videos on the channel. You can try those out.
Love your vids! Can you try and make an Onomichi ramen??
Good vid. I like mine a little thick so it Will work for me.
I am new to your channel, I love the video! Thank you so much. Where can I find the recipe for the noodles?
Started using some of your techniques and toppings to amplify myojo instant ramen and it has been a game-changer!! I need to step up and try making noodles and broth from scratch next
Myojo instant ramen is pretty dang good already
@@WayofRamen your toppings recipes definitely take it up a notch
if you have any Collagen Peptide powder around (i tried Vital Proteins brand) i found adding a scoop sort of a hack instant tonkotsu ramen.
@@alanbumbai thanks for the tip. Right now I'm trying balance the saltiness of my soup because I do use a shoyu tare. Problem is I know the instant myojo tonkotsu is alread extra salty because it's an all in 1. I tried adding extra water and adding cream too to thicken. Just need to tweak the ratios. I'll give the powder a try with the next batch
Always relish a behind the scene/ work-process for food vids like yours!
Thanks for watching
1st Love the video's bro
Thanks very much!
Hiya! Great video - I just got a 3L instant pot for Xmas, so I’m keen to try this out. What was the size of the one you used in the video, and how does that change the amount of ingredients used?
I LOVE spicy ramen 🌶🌶🔥🔥
YESSSS
that Ra Yu
my ra-yu needs work but it was not bad
My God this looks so tasty...
Wow - you should teach the many Japanese whom only know how to make instant ramen! So authentic and looks so nice!👍
Love the video! I've been wanting to buy an Instant Pot for ramen broths, what setting did you use for the rolling boil with the lid off, after pressure cooking?
i never new there would be that much sediment, is there a reason why i couldnt just let it set with the sediment at the bottom, and then just cut off the gelatinous soup part
Idk why i watch this even though i cant cook, Im eating instant ramen while watching this.
Only crazy people make ramen from scratch
To get a creamier broth from instant ramen try cooking the noodles, draining them, boiling a cup or so of milk, add the noodles back and the packet. It’ll change your life!
Thx for the tips Turtl3
@@WayofRamen haha yeah
Me too 😂
So hungry now!
I would love to see instant pot recipes
yeah i can do that. i usually use it mostly for tonkotsu ramen since it saves so much time.
Try fish broth ramen, but tried one in hk, they blend the fish meat into the broth, soup is pretty think but tasty, can feel all the meats inside the broth.
I make pressure cooker tonkotsu broth all the time. Take out the bones and grit BEFORE using the hand blender. The breakdown of fat and collagen is more than enough without it. Saves much heartache.
That looks amazing. How many servings did you end up with? Can you freeze any of the leftover broth?
I reduced it too much so I ended up with about 6 servings. I think it should be about 7-8 if adjusted to the right thickness.
Do a video/have you done a video on the best ramen to make for your first time(?)
Awesome video, and a big fan! I have only made tonkotsu once, and found I really struggled with the funkiness of the pork bones - I used a fair amount of trotter if I recall. I was wondering if you have any tips or ideas about how to combat that, and what your experiences with tonkotsu have been like using different bones and methods? Cheers!
Don't use so much trotters. The reason you add trotter is to add gelatin. A small piece goes a long way. If you use mostly bones you'll have a much better result.
@@WayofRamen Ah okay, I'll give that a try next time. Thanks so much for your response! Really cool to be a part of your Ramen learning experience :)
can you try to make 2-3 pot of ramen broth a time??? realy love your video, hope you can upload it every day😘😘😘😘
Thanks very much!
Hi do you have some videos for Jiro-style Ramen? Can you make some Jiro-style noodles with your noodle making machine? Thanks
Dude you just changed my tonkotsu world Ive never thought of using my pressure cooker....
its really the best way for home cooks who can't spent all day just making soup. a lot of people don't think its possible, but this is how you do it.
@@WayofRamen Man I hate making tonkotsu. Normally I'd take my 16 lt pot and spent a whole sunday making the soup and then store it int the fridge. But now I've seen this I can probably do some right now!
A really cheap fine mesh sieve if you don't have one is a coffee filter or even cheaper a new, cleaned disposable cleaning towel
Ramen Lord actually said not to bother with rolling boil because it's not feasible in the home cooker setting. Apparently, we can't even sustain a temperature high enough at home for a proper rolling boil. Definitely not in a pressure cooker's saute mode.
I found that this can be done in 2 hours or so, after reading one of reddit threads [1].
Here's how I've done it:
(Used pork bones but also a single, really fat piece of pork trotter.)
- Pressure cooked for 1 hour, and let it for natural release.
- Split bones from fat. Took the bones out (and some scum). Jar blended the fat, especially made sure I blended the fat pork trotter piece.
- Put the usual Tonkotsu veggies (onion, garlic, ginger, leeks etc) into the broth for another 35 mins in the pressure cooker. I felt that it did emulsify fat additionally past this point.
- Voila! turned out perfectly; it looked kinda like milk.
1. www.reddit.com/r/ramen/comments/82k8o4/i_made_uramen_lords_pressure_cooker_tonkotsu/
Thick soup is life
I hate throwing stuff away, so I made some gravy with the residue and had biscuits and gravy in the morning.
Instant Pot Toripaitan would be cool too, if you ever get to it. :)
"me occasionally thinking patience is one of my stronger suits" *watches this* "guess not"
This was made last night, didn’t finish until 1:45 am. only thing left is to eat dinner.
Your videos are such fun! I notice you made it indoors...any issues with the "smell"?
The soaking helps a lot with the smell but yeah gotta keep the windows open haha
@@WayofRamen if you do a forced release outside most all of the smell goes away. Little more cleanup on the pressure cooker, but the wife is happier 😂
Love it! This has probably been asked a dozen times already - but when the soup was gelatinized and separated into two phases, why not just use a knife and chop off the bottom phase?
He wanted to show off his fine strainer
Get a fine mesh chinois, it’ll make for a better strain, also, cheese cloth is your best friend if you cant get your hands on one. Also, if you had cut the sediment off instead of reheating the soup, you should’ve ended up with the same amount of soup. But great video, always love watching your vids man!
yes definitely need to invest in some cheese cloth
When making rayu I recommend not adding the sesame oil until the end. If you heat sesame oil too much it will breakdown and can cause it to go rancid. This is also why you shouldn't stir fry with sesame oil or rsyu add it right at the end.
I recently purchased an instapot and looking forward to start making some Ramen stocks
Thanks for the tip
@@WayofRamen your bowl looks delicious. Always enjoy a new video.
Hey new here to the instant pot world. How do you just boil the soup on the instant pot? Is it one of the settings or do you just use the keep warm feature on high heat
If you ever do figure out a reliable way to get the soup thickness right, be sure to let us know. I had similar struggles when making tonkotsu as well: soup was overwhelmingly thick, and rather sticky (which I think was from having too much skin in the pot).
At what point and where do you put your lemon pepper in? Sprinkling over the finished bowl? In with the tare pre-soup?
Hey! Where do you usaully get your chili flakes? I also I’m in hawaii just don’t know where best to buy. Thank you!