How to make Japanese Tonkotsu Ramen 豚骨ラーメン
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- Опубліковано 30 вер 2024
- Hello! In this video, I will show you how to make Japanese Tonkotsu Ramen (Pork Bone Soup Ramen) from scratch. Tonkotsu ramen (豚骨ラーメン) originated in Fukuoka on the Kyushu island of Japan. The soup broth is based on pork bones and other ingredients, which are boiled for long hours, and served with ramen noodles that are hard in the center. It is the most popular type of Ramen in Japan as well as Japanese restaurants all over the world. There are many famous Japanese Ramen restaurants that uses mainly Tonkotsu Ramen like Ippudo, Ichiran, and Kaneda-ya.
In my recipe, the ramen broth is made with 100% Tonkotsu Soup (Pork Bone Soup) boiled for about 5 hours. This method of cooking the soup creates more concentrated taste as well as a thicker consistency. The ramen sauce (Tare) is made from mussels and adds umami and dimension. The hand-made ramen noodles were cut thinly, using lesser water content to let the noodles absorb the tonkotsu soup flavours. The main topping is Aburi Chashu (Seared Chashu), which adds smokiness and sweetness to the enjoyment of this ramen.
As always I did not use any MSG in my ramen recipe, however the ramen retains umami and was creamy, comforting and very enjoyable.
Hope you enjoy the video, click Like if you do! Please also 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....
Noodle Machine - amzn.to/3cposnX
KOIKUCHI SHOYU - Soy sauce - bit.ly/3oqRJVU
USUKUCHI SHOYU - bit.ly/39b3B81
Apple Vinegar - amzn.to/3dUBbjz
Recipe Details:
ramenkaonashi.c...
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Hope you enjoy this recipe! :)
P.S:
- Store the chashu in the refrigerator instead.
- The pork bones I use for boiling soup are pre-boiled once.
- It is difficult to substitute sake kasu, alternately check out the recipe for Hakata Tonkotsu Ramen
Would mirin work instead of sake
Do I have to pre boil the bones?
@@iiheartyou13 nope, just soak them in water for a few hours to get the blood and gunk off them
Is this just for one plate of ramen? Or will I be able to get several dishes from this? Thanks for the video
do u mean when leaving overnight? the chasu should store in the fridge?
stopped halfway and decided to just eat at a ramen restaurant
I'll never complain about the price of Ramen ever again. What a crazy amount of work!
@@pantis_
This is not true...I worked in real ramen shop and when done right, a bowl of ramen is truly labor of love.
Can't say I've ever had to pay anything more than reasonable for ramen...
Hire in Belgium wie pay this around 16€
@@loudiet.5674 nooit gedacht dat ik een belg zou vinden op dit kanaal lol
Gabriel Morais you havent been to a real ramen shop LOL
Me: OH I WANNA LEARN HOW.
Also me: aight instant ramen it is 😂
Actually instant Tonkotsu isn’t that bad
No! Try it anyway! It is worth the work.
If you get a nice instant tonkotsu ramen it isn't far off the real thing. Try "Hikari Menraku Japanese Spicy Miso Tonkotsu Pork Stock Flavour Ramen"
I swear I said the same thing 🤣 instant noodles for me please, i don't have time and effort to make this lol
I just made ramen using this exact recipe and it is absolutely incredible!!! I was honestly scared that all the hard work to try this recipe was going to amount to an 6/10 ramen, but it definitely came out a 10/10. Thank you so much for taking the time to share your delicious recipe AND being so specific and detailed! I am excited for seeing more of your content :)
Unlike other channels, this ramen came out exactly as how it was shown here. The color was perfect and the flavor was on point (definitely not too salty or fake creamy like others). The noodles had the perfect chewiness and classic ramen taste. My only concern is the amount of sodium in this and wish that there was a just-as-flavorful low-sodium version.
In cases you’re also trying this recipe and maybe were hesitant or wondering these things,
- regular pasta roller works great! Mine is in a scale of 1-8, and I rolled it to a 5, and then used the small cutter.
- I’m weak af, so I couldn’t get the noodle dough to look like the picture until I put it in a ziplock bag and stepped on it (then folding it over and stepping again) for 10 minutes
- I used regular soy sauce (sorry chef!) because I didn’t have the ones specified, and it turned out fine. Maybe it would taste even better with the mentioned soy sauces.
- this recipe probably makes about 7-12 servings
Ah! I cannot express how awesome and helpful your channel is!!
Thank you for your kind words! I'm glad you enjoy this recipe, please try more and feel free to tag me if you post on Instagram so I can see how it turns out! :)
how many portions did it make? I am going to try and make this too, just wondering if it'll serve 4 or more people.
@@dizzywillow9645 Following the recipes measurements, I was able to get 7 full servings of ramen, but this really depends on how much you consider a serving. If you’ve been to ippudo, I would say my serving size is about 3/4 of theirs.
Also, I’d recommend making 1.5x the amount of ramen! I had a bit of soup left over after the ramen was finished, and other noodles just don’t do the soup justice
Hi thanks for sharing, did it taste similar to ichiran ramen ? 😋
Yes, the best Ramen channel on UA-cam 😊🍜
Okay. Not going to make this at home. Take my money Chef’s!
One of the most credible tonkotsu ramen instructional videos I have had the pleasure of viewing on UA-cam. Thank you for sharing your method with the world!
Hell that’s A LOT of work!!
Just tried the recipe and it turned out great! Tasted amazing and the color turned out exactly like the video.
Some notes if people are looking to try this recipe:
- I was able to make about 8 servings (cooked mine a few hours longer for a creamier broth)
- If you have time, I would *highly* recommend giving your broth some time to sit on the stove. The video doesn't lie when it says cook for longer if you want a creamier, white broth.
- I used Kikkoman dark soy sauce and light soy sauce as substitutes. I could only find the soy sauce in the video online, but the sauce turned out great regardless!
- I couldn't find mussels so I made a dashi out of kombu, bonito flakes, and shiitake mushrooms instead.
- Used store bought ramen noodles. Still great but I know they'd be better with freshly homemade ones.
- Added a soft-boiled egg to mine since eggs are a must for me
Overall, this was a successful recipe that I'll continue to make in the future. A major benefit I found from tonkotsu broth is that it stores really well since it solidifies in the fridge. Talk about leftovers?! The kids loved it!
the sake kasu
2 days later, 100+ dollars on materials, and countless hours spent in the kitchen ... viola. One bowl of ramen.
Pork bones are super cheap, flour is cheap, pork belly is cheap, toppings are cheap, water is free.
Soy sauce is also cheap in Asian markets.
The only kind of more expensive ingredients are mirin and sake.
You can make some bowls for friends dinner for 10 or 20 bucks, it's barely eating out for one single person.
@@fmls8266 Also bonito flakes are very expensive, he used mussels insted, but again, those are quite expensive as well. You say bones are cheap, thats true, but how many do you need for a bowl? 1kg in everage? We are at 5x price of ..lets say beef stew soup.
@@janpospisilm bonito flakes are expensive? And I thought I was cheap!
@@fmls8266 He used different kinds of mirin, sake, salt, and soy sauce so you’d need to buy at least two variants for each ingredient if you want it authentic I mean you could probably just substitute what we have available though
@@janpospisilm you can actually pick up 100gms of katsuobushi from your Asian market for like 2 dollars. Not too bad. To make ramen isn't that expensive. But it's time consuming. But what you get is such a nice experience all that hard work is gratifying, it really is.
This looks perfect but I think I'll just on order ramen since I won't feel as bad about the price knowing how much effort it really takes.
Always wanted to make this... but yeah I am just gonna go down to the store and pay 15 bucks for some already made.
Ramen, one of the fast food items I'd never regret spending money on.
Ramen is anything but fast, it took 2 days to be served
This is my favorite Ramen. It's amazing to see the process from start to finish. Such an intensive process and a beautiful end product.
me (past): it's just noodles in soup and some topping. How it is that expensive?
me (present): watching this video.
me (future): orders three bowl and appreciating every bite of it and feeling good for paying a fair amount of money to the one who mastered this dish.
Where's it expensive? I guess I've only gotten ramen from shops in Japan and ¥400-¥800 is kind of the normal. And you get more than enough to fill you up.
@@delbomb3131 I live in Germany and the prices are around 14 Euro for a good bowl which would be 16 dollars or around 1700 yen
@@KittiChan1 that's savage, but i guess i can understand. It's not like it's a local dish or anything. I'm sure you have German dishes which are cheap at home but expensive elsewhere. I know as a Wisconsin native we have a lot of German food which isn't common elsewhere in America.
@@KittiChan1 Wait, where? In Düsseldorf or Frankfurt you can get decent bowls for 9-12€
@@delbomb3131 A good bowl of ramen is about $18-$19 in Australia that’s roughly ¥1700 too
Now i know the reason why is it very delicious and expensive and you can't even forget the taste once you tried it and you become obsessed with it. The preparation and hardwork while doing this kind of recipe that makes this food very uniquely exemplifies the taste.
I think I just found my new favorite channel, Thanks youtube algorithm for the random suggesrtion.
Thank you so much for this! I just made it today for my friends and family (there were 8 of us and yes the proportions given will feed about 6-8 pax) and we enjoyed it tremendously! Your steps are detailed and so easy to follow!
Thanks for your information
Sorry but if you leave it at room temp over night it will be in the danger zone (40 F - 140 F) for far too long encouraging bacteria growth........ need refrigerated overnight for safety
I just ate and now im hungry after watching this.
❤️❤️❤️😍😍😍ขอบคุณสำหรับทงคตสึซุป.มันยุ่งยากและเยี่ยมมาก👍👍
My wife told me I take too long to cook (2 hours). Wait til I tell her about making Tonkotsu ramen.
After seeing Uncle Roger's review of someone else's video, I came here to see how Tonkotsu ramen is really made :)
Bruhhhhhhhhhhhhhh.. same here 😂.. !!
Lol.. Same here 🤣
What I really love about the Internet, it allows me To learn from the greatest geniuses on Earth. Thank you for the greatest patience you had in teaching me about this recipe
Sub because i would like to start a ramen cart ...not a big one just maybe only one type and have potstickers and skewers(3 types)
I love Tonkotsu Ramen so much. Watching this paints a big smile on my face.
I don’t know why I have to torture myself by watching this wonderful video.
I’m on keto diet, so no sugar and ramen for me:(
This sure looks delicious though:)
For keto diet: minimize the noodles and maximize the meat.
that's the romance of fasting with keto diet LOL.
Me too! And I know it`s hard cause of the noodles and the fat....But Keto means LOW CARB diet,not necessarily NO CARB, so try to enjoy this fabulous, irresistible dish with as less noodles as possible. I know I will!
Holy shit
That takes a lot amount of effort
That looked like perfection. Just awesome and it makes me look forward to another visit to Japan. I really appreciate the video and you’re sharing of such fine skill.
Ahhh, now I know what I was missing. The pork fat to give it that milky apperance.
It's more the bones, they boiled out a lot of collagen from the bones in that long boiling time and reduced it down.
The pigs’ feet/trotters are extremely important, maybe more so than the “pork bones” they put in first - which may be neck bones, etc. @Marco Bering is right about the collagen!👍🏼😊
Wow, i've seen a couple video about how to make the soup, this is a new method, thanks a lot chef
This is great, and I’ll definitely be trying it for my 1st ramen-making effort. And guys, this is not a difficult or skill-intensive process. It’s very time consuming though, but if you love being in a warm kitchen during the cold season, this is well worth consideration.
Oh I love Ramen. Yours is perfect, so special.
If I cook ramen for someone it’s either he/she is special or family! That’s a loooooot of effort! 😅
I’m wanting to make this recipe, because it seems not only helpful for beginners, but really good! However, before I go out and make it, how many servings will the recipe make? I’m hoping to serve seven people, and I don’t know if I’ll need to buy more or not.
This made me so hungry that I placed in order for this ramen with extra pork belly From kabuki 😂😭
Is there any alternative to Sake Kasu? I can't seem to find it anywhere, even online. Thanks!
hello! Other flavorful UMAMI ingredients can be substituted.
I'm going to make another video on Tonkotsu Ramen!
Lmao takes like 3 days to make a 1 bowl. Looks amazing though
I mean the parts that take the longest you get more than 1 bowl out of
I just ate the first bowl of ramen I ever made from scratch today and it turned out okay. I'm super excited to keep learning and growing to make more! Thank you so much for putting out this how to so I can absorb the information!!
wellcome to craft ramen world :)
I have never seen so much effort go into dishes like on this channel. It looks absolutely incredible, I imagine the depth of flavour to be mind blowing
I am definitely going through the effort to recreate this at home. Thank you for posting! Great step by step tutorial.
Black mushroom is also known as wood ear mushroom if anyone ever tries to find them.
here we call it rats ear lol
WOW. This looks incredible. Ramen is my absolutely favorite dish in the world and one day I will make your recipe!
Where is egg?? Where is it? you miss the best part of ramen
Broth is the best part of ramen
brdatwork
No... you mustn’t have ever had a good egg to go with your ramen.
It's amazing how i have every ingredient stored at home.
I've got the Soy Sauce, Pork and Water..so I can make Adobo and that's it..
Hello! How many servings does this recipe serve?
hi!
its for about five people :)
zenji banba/ niwaka samurai recommend me this ramen and brought me here..definitely gonna try it..
I'll make this one next,
already made different kind of shoyu the last month, in some years I'll be a master apprentice :D
If I am as rich as Bill Gates I'll hire every Ramen Master in JAPAN, Pizza Master in Italy, Burger master in America, Cake master in France, Taco master in Mexico, Fried Rice master in Hong Kong, Curry master in India.
oh wow didn't realize this dish takes a lot of effort and time to do. The price of ramen makes sense to me now.
Congratulations !!! Exceptionally very delicious...
Parabéns !!! Excepcionalmente muito delicioso...
おめでとう ！！！ 非常に美味しい...
Thanks for this. I finally was able to make ramen at home that tasted good. The only thing I did different was that I wasn't able to fine sake kasu for the ramen sauce but it was still good. The other thing was I didn't make the ramen noodles as I was able to find fresh ramen noodles at the store. Thank you for the video.
After watching whole video , i am heading towards japanese restaurant..i cant do that much labor
Looks good BUT...I'd rather go to a restaurant that serves that then going through all the work to make that haha
The content is not for you. It is for the people who want to cook ramen.
@@rodolfotogenoi9052 buuuuuurn nice one bro.
No one is forcing you to do it.
3 ginger
70ml shoyu
30ml mirin
2 tbsp brown sugar
Wow, so much effort and time, I don't think I could ever try this
Thank you for much for your recipe Chef ! May I ask how long do you pre boil the pork ? and is it on high heat ?
for me 10min high heat :)
this is ridiculous. and i knew they were serious when they just make noodles from scratch. amazing. i hope someday i get the opportunity to make it or at least try it
Seeing that no one where I live makes this stuff I'ma have to try this.
Damn and i thought this would be simple. Japanese restaurants should charge more for ramen, they deserve it
I love ramen so much but sadly there are not many great places close by that make it well. I have attempted to make it myself a couple of times and I have only come close to reproducing the amazing flavor I am looking for. A part from time I have had trouble figuring out what I am missing and after watching your video as well as others I think I realize what that is now. I want to be able to add something to the recipe that is unique but also pairs very well with the other ingredients. In other words, I need to add another element of flavor since I realized that many ramen chefs actually have secret ingredients that make their ramen so much better. Watching how different your recipe is from everything that I know has given me that insight and I think that I can really make some good ramen now; so thank you for this video as it was extremely well done!
Also, I think I have an issue with knowing the amount of time I need to cook everything; especially the broth. On top of that my broth sometimes comes out either bland or too salty. I am attempting to make it differently now and I have added some ingredients that I have never used before so I hope I do better this time. By the way, here are the ingredients that I am working with just in case any one was curious or had any ideas as to what else I could add.
Broth:
1. Pork neck bones
2. Pork trotters/feet
3. Chicken carcass
4. Pork back fat
5. Pork belly skin
6. Water of course
Aromatic component of broth
6. Apples
7. Onions
8. Garlic
9. Ginger
Tare:
1. Light soy sauce
2. Dark soy sauce
3. Mirin
4. Sake
5. Star Anise (ground)
6. maybe sugar (haven't decided yet)
Dashi:
1. Water (of course)
2. Bonito flakes
3. Kombu
Toppings:
1. Chashu (Skinless pork belly + same seasonings for Tare + garlic + Ginger + Green onions)
2. Ajitsuke Tamago (same seasonings as Tare)
3. Green onions
4. Chili thread
5. Ground sesame
Damn even the noodles are home-made :0
Thank you, Ramen Kaonashi!!
We made this custom version. We had to adjust some ingredients for availability, and we added the Ajitama as an experiment.
It was delicious!! (ua-cam.com/video/9jQWbYjZFeY/v-deo.html)
Now we will try Shoyu ramen.
I can get a bowl for about $10 usd in my town and it is amazing. I travel for work and none of the ramen shops I've been to compare to what I have at home so I'm a little bummed about that
Where is the egg?? (even if I would have added one it looks SOOOOOOOOOOOO delicious......)
Yeap.... Missing an egg :((
Preparing and cooking this looks like good self therapy! Will try this on the weekend. Thanks so much for these videos. You have earned a subscriber :D
Wow. I would like to make my own ramen. Thanks for sharing. I will definitely follow your recipe since my family love ramen.
Beautiful! I've tried making some kind of tonkotsu myself with what i had available in my kitchen, but this clears a few doubts and teaches me new techniques :D Thank you!
ua-cam.com/video/KzUlC7BBG0g/v-deo.html. Check out my version.
@@cookingwiththebigguy4657 just checked out your video. Looks great, thanks!
Ivan ramen's recipe takes me 12 hours of kitchen time from prepping to serving a complete bowl of ramen. I look forward to take on this challenge.
Just discovered this channel, I can't believe how underrated it is. Why are all the westerner ramen videos getting all the views and subscribers?
Looks amazing, can’t wait to try out making it 😊
Missing the marinated soft-boiled egg.
This was great, would appreciate if you can include alternative to some of the ingredients to try this at home.
I can tell this tonkatsu broth recipe is very special. Thanks for sharing! Liked and subbed.
*Adding variety of black sauces
Me: That's soy sauce.
I'm interested in black garlic oil for tonkotsu ramen. I will look through your videos about this.
this is sooooo good, can't wait to try this out...thanks so much for sharing...amazing. Thank you
So worth the amazing amount of dedication to a beautiful dish. You did your best! Itadakimasu! 🍜🎇
the digimon world sound effects are making me so nostalgic
I watched this before the Shoyu Ramen Video and i really like your videos. Good Job!!! Thank you very much :3 (Arigatou gozaimasu!!)
I made this following every step and it is literally the best thing ever. I'm never buying ramen again and less. I want to treat myself because of course this is a very long process, but actually all in all it's pretty easy. Thank you so much for this recipe. Really appreciate all the hard work you put into these videos❤❤
I love ramen so much. This white broth looks amazing. Perfect colour, well done sir
Can i keep the broth in freezer or fridge?
I always wanted to make the soup. Long hours. Thanks for showing us all the work behind ramen!
Amazon for ingredients that you can’t find, try Japanese import sites. It’s not super expensive at all but you’ll wait about a month maybe. Worth it!
Thanks!
I will definitely try this, Thank you for sharing.
Arigato, Chef! I will try this method.
A lot of work! I'm craving for ramen now.
Thank you RAMEN KAONASHI
Very helpful, will try next week!
mouth-watering only problem is i can't find helal cut pork where i live.... shame....i will do it with lamb than...
I would love to see a tenkaippin copycat recipe thanks so much for you channel, I plan on visiting japan one day but for now I have to attempt to make glorious bowls from home. thanks.
Takes two days to eat?! Ok I’ll just go buy me a bowl.
tried the recipe though without the sake kasu and its still amazing! 🤤👍👍👍👍👍👏
Thanks a lot !
My husband and I have now happily made this recipe twice in the last six weeks. Most recently we made it for our adult grandchildren's visit and they all loved it. There really is no adequate way to describe the way the broth and tare not only taste amazing, but truly soothe the soul. We will continue to make this, hopefully improving our technique every time, sharing it with those we love. Thank you!
Very cool!! Extremely complex flavors in this bowl of ramen!! 😍😋
Hi, there. I like your ramen recipe and thank you for posting. Just wondering if I have to take off the lid during the whole process for making ramen soup?
hi thank you for watching!
no lid ok :)
Tnx for the recipe sir.i will try it in my dayoff😊🇵🇭