How to make Ichiran Tonkotsu Ramen | copycat recipes
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- Опубліковано 7 лют 2025
- Ichiran is the original ramen in the Hakata area of Japan. Tonkotsu broth uses the spine. People say Ichiran mixes chicken bones and beef bones , but they make tonkotsu soup with only pork spine.
This time I used a pressure cooker, but instead of not using it, it is okay to boil over low heat for 6-7 hours.
The secret red sauce can be used not only for ramen but also for other dishes.
If you make the Ichiran Ramen ,tag us in your stories!!
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【Ingredients】
Broth
pork spine 2kg
water 2kg
Noodles
baking flour 300g
water 90g
salt 3g
baking soda 4g
Tare
konbu(seaweed) 15g
dried sardine 20g
bonito(katsuobushi) 20g
siitake mushroom 10g
light colored soy sauce( usukuchi shoyu)300ml
salt 12g
sugar 5g
Chashu
pork shoulder
soy sauce 500ml
water 100ml
sake 100ml
sugar 80g
garlic,ginger
Secret red sauce
shaoxing sake 25ml
mirin 25ml
cayenne pepper powder 8g
cooking oil 100ml
sesame oil 25ml
chili bean sauce 1tbsp
garlic,ginger
honey 50g
I'm planning to make Ippudo Ramen someday, so look forward to it!!
Motoki Ramen Academy cant’wait✌🏼
Looking forward to it!
yeah waiting for it 😍😍😍
Yaaay!
This would be awesome!!
Holy smokes, it worked! With the way the tare was smelling, I was sure it was going to be too fishy or lacking in balance of flavor, but it was MAGICAL. This is the first Tonkotsu ramen I've tried outside of Japan (and Las Vegas) that actually made me emotional, and I made it!!
Thank you Motoki-san!!
He's dead. Ichiran sent yakuza after him
@@MohitJouhari yeah yomiknishes6976 is also dead. Ichiran sent the yakuza after him cause he told the people how true to the recipe it was
Imagine being so skilled you can tell which kind of bone they used in a ramen
Gotta train those taste buds.
After a while of working with ramen you can definitely taste what's in there since chicken and pork don't taste the same and also the ratio of both bones if used in combination, at least in approximation to the real thing
Pork ribs
can't wait to try out this recipe!
It's been many years and I still can't get over that delicious Ichiran Tonkotsu broth.
thanks a lot!
The amount of content you've been uploading has been great! Really appreciate it
You’re welcome 😉
Wow I wanna try this. I've been craving for authentic Japanese ramen. We used to live in Japan for ten years an on winter time my husband and I go out almost every night for ramen hopping and have tasted all sort of ramen. We love authentic ramen that we can eat it every dinner especially during the cold weather. Thank you for showing us on how to make ramen.
Absolutely straight to the point, no BS. Love it.
I was in Japan in October for my honeymoon and I loved soooo much Ichiran ramen. We used to go to an Ichiran restaurant everyday. Now, I’m in my country (Spain) and I’m missing it sooooo much. I’ll try to cook this like you.
Arigato gozaimasu :)
Making my broth rn and im so proud of myself!! Everything was under 40 bucks in ingredients and im so excited to assemble my ramen tomorrow after school! Love from Florida ❤
I tried this recipe and found that the ingredients in description doesn't include everything. Here's the entire recipe for broth and tare (I didn't make the noodles or sauce)
Thanks for the recipe!
Broth
Ingredients
- Pork spine 2kg
- Pork fat 30g
- Small amount of garlic (optional)
1. Prepare 60° water
2. Soak pork bones for 40 min
3. Discard water
4. Fill with 2kg cold water. Optionally add garlic
5. Heat
6. Remove lye
7. Add pork fat
8. Once the lye are removed, pressure cook for 70 min
9. Mix to remove fat and meat, and grind them
10. Put on high heat to emulsify the soup
11. Close lid for 30-40 min
12. Strain the broth
Tare
Ingredients
- Shiitake mushroom 10g
- Konbu seaweed 15g
- Dried sardine (Niboshi) 20g
- Sake 50ml
- Mirin 50ml
- Light Colored Shoyu 300ml
- Salt 12g
- Sugar 5g
1. Put ingredients 1-3 in a pot
2. Add 500ml water
3. Soak overnight
4. In another pot, add sake and mirin
5. Once boiling, add from step 3
6. Add shoyu, salt and sugar
7. Put on a lid, cook at 80° for 40 min
8. Strain the soup
9. Put in a fridge overnight
Serving mix
Ingredients
- Lard 10cc
1. Lard 10cc
2. Tare 50cc
3. Broth
one question, when you have to pressure cooking the broth for 70 mins, is it on high heat, medium or low? thanks
Awesome
The way of ramen sent me here. Can’t believe I didn’t know about this channel before!
Thank you‼
Best ramen channel on UA-cam
Great video! Keep up the great work!
Thank you so much 😊
@@motokiramenacademy5578 私は英語圏向けラーメン番組を作っていますが。もし、お時間がございましたら、私のポッドキャストに出ていただけないでしょうか。
インタビューはZOOMなどを利用して、オンライン上でお話を伺わせていただきたいと思っております。
はい、是非やりましょう！お願いします。
Nice to see you here!
Ichiran is ol' reliable when I visit Japan! This was very relaxing to watch!
I really love how the quartered piece of pork shoulder works just as well as belly.
I get a sneaking feeling that watching all those videos where Mike Chen/Simply Dumpling went to Ichiran got this to pop up on my recommendations, and I'm grateful for it. This recipe looks great and I definitely want to try it.
It's "Strictly Dumpling" but okay
Thank you for this recipe! I am an amateur ramen chef from Canada and I love learning how to make better ramen. Your videos are very helpful.
Thank you very much!! Good luck!!
Simply beautiful. Very well done. You take no shortcuts. Impressive!
Hi! Thank you for such warm words!
Ur channel is a hidden gem seriously,keep up the good work bro
Awesome!!
Yeah there is no way I'm leaving Japan without knowing how to make Ramen like Ichiran. Best ramen around, and for a good price too!
This Ramen is AWESOME!!! Thank you so much for the detailed recipe. You are a great chef!
where have you been all my life? thanks for the recipe!
Almost done preparing it for the last 28 hours. Followed your steps faithfully. We will be eating the 'work product' in like 2 hours. I''l let you all know if it does taste as Ichiran. In any event, it will taste great!
How did it taste? Like ichiran?
@@TheUberIdiot Similar but not exactly the same. I made a mistake and did not use the right pork bones. The cook here called out for spine and I used a different type, so it was a little 'too porky'. But overall very good!
Frankly, this is the best Tonkotsu Ramen tutorial in 2021.
Your English is better than my Japanese. I appreciate your videos.
What a breath of fresh air! Insightful and clear instructions. Good job!
I don't know what's missing but the taste is super light, indeed taste like ichiran but three times diluted
Thankyou so much, I'm going to try this at home, I miss Japan, I would love to go there again ❤
Judging by usa grocery prices and my lack of cooking skills, it's probably cheaper and faster for me to fly to Tokyo and eat at Ichiran.
Ichiran in New York is waiting for you , no need to go to Tokio! In fact in Japan ichiran is average at best
After watching this
I decide to catch a bus to Ichiran.
As I watched the five minutes of your wonderful video, I wanted to slap my self for never thinking of using the pressure cooker to cook the broth. Thank you for the lesson I’m now altering all of my stock recipes for insta pot times. Duh.
Hello, my friend. You cooked a lot of delicious food that is good for your health.😋👍
Man this looks amazing
Thanks for sharing.😋😋😋
This is the ONLY ramen recipe that has ever worked for me, and I’ve been trying for years to get the broth right.
Where do you source pork spine?
*Ichiran wants to Know your Location*
I am a Filipino residing in Singapore. I used to lived in Japan for two years. I discover ramen during those times.
I used this tare recipe in some tonkotsu, last weekend. It was an amazing, umami bomb! I am still a newcomer to ramen. Thank you for your videos. I hope to continue to improve!
WOW!!!! Im amazedddd! Thank you Chef 😋😊😀🤗🤩🙏👏👏👏
There's one missing! The pefect boiled egg!! Thanks for sharing though..
shutter bug Just boil some water and put an egg in for 6 and a half minutes and put it in soy sauce for a day
Can we use the chashu marinate for ajitama? I think its a good hack
I thought exactly the same!
Just for my future reference.
0:22 Broth
2:32 Chashu
4:03 Tare
5:28 Noodles
7:53 Secret Red Sauce
Excellent.
i try this week this recipe!! i am a Ramen tonkotsu addict!!
and good job for the video!!
i have never try ichiran in my life, i did not have money to eat ichiran when i was in asia, now i am in canada, i am gonna try ichiran,
thx for sharing this ichiran secret
i made a hakata tonkotsu ramen last weekend, but i add chicken wings and pork feet, shironegi, onion, ginger, garlic into the soup
Wow this recipe takes a lot of patience but it’s so good! Thank you for sharing this with us
Yes, indeed! Thank you!
Fantastic,you made it look so easy unlike others.Thank you very much🙏🏻🙏🏻🙏🏻
Thank you!! I think it very close to the original! Hope you’ll like it!
Just made your ramen and it tasted great! One downside was when I sipped into the dashi stock, it tasted overwhelmingly salty (possibly from the dried anchovies I substituted for dried sardines and soy sauce) so I had to add more water as needed. Although later on I noticed that the saltiness probably helped enhance the pork broth’s taste after all. I used ischimi togarashi instead of ichimi as the chili pepper of choice, so to me it wasn’t as spicy but still so good. Overall, the flavour was nice and I was glad to know that the pork did not overwhelm the taste of the broth as my parents feared. Thank you so much for sharing this wonderful recipe! Might as well do it again in the future :)
From what I have read, your Dashi stock should be salty enough that you don't want to consume it straight. This is because it alone contains the only salt in the dish. It's basically concentrated flavoring for the finished ramen.
あのラーメンはめっちゃ美味しいそう！Can’t wait to try this recipe!!
This is legit. Tried it w/ a lot of modifications though due to unavailability of ingredients yet it was the same Ichiran ramen i tasted in Japan. Thank you so much for this content.
(Tare was omitted, but throwed some onions, garlic, ginger, some salt in broth to make it up)
Hi can you please share your version? Thanks
Thanks for all the hard work, it will be afternoon by the time I finished
Thank you for watching!! Happy to hear it!
Wow...just wow
Great video and explanations ....thank you for upload .....
Hi there. When you marinate the tare ingredients overnight do you need to refrigerate it?
Looks amazingly delicious!!!😍
what brand of sake do you use?
You deserve more recognition!!
Thanks!!
I'm very much looking forward to trying this recipe!
I've been trying to learn to make homemade tonkotsu ramen for a while, but it's been trial and error. I think this video is what'll help me hit the mark!
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.
Bro, I am following you!! Vamos ah Comer Ramen, hmm yummy 😋
Excellent video. Thank you. I learned a lot from it.
Love the video. Ramen making is an art form and pleasant to watching
Wow, I've always looked for the recipe ... I'll try to do it at home. one of the best channels regarding ramen, congratulations🔥💪🏼🍜
Thank you for watching video🙏
So if you dont mind me asking.. how did it come up?
I love ramen and would like to make one. Thank you for this yummy recipe.
For the chasu, you used sake, is it cooking sake or can be just drinking sake?
Great videos from finally a real ramen chef!! I have a question about noodles: After you combine the dough you put it in a ziplock bag. Is that for resting? If so, how long?
Thank you for watching the video!!
Yes, I put it in a zip lock for about 30 minutes to rest the dough.
Any tips to cooking the noodles? Salt in water and cook to fineness it let cook a bit when placed into broth?
Also, I love to see how you lay the noodle so neaty! Mine don’t quite came out like that when I try to make the noodle for presentable. Thanks
Thank you very much!!
the dude is the god of taste
Thank you!! :)
It looks sooo good! I'm planning to make this recipe at home, but struggle to find any dried sardine or dried fish at all. It there a good substitute for that you recommend?
I'm kind of obsessed with that green noodle press, are they semi common in Japan? I go every year at least once. Would buy in a heartbeat
excellent thatnk you I would like to try it.
Watching from India nice recipe I will make it soon
How was it?
Hey! Love what you are doing ✌
Somthing helpful for people in the description box below would be knowing how many 300ml bowls of ramen the stock would serve!
Thanks again for the recipes
Thank you very much!!
Thank you very much! I was looking for a copy-cat recipe of Ichiran Ramen for a long time! I am also subscribing to your channel 🙂
Great cooking skills, all was made from scratch. Ramen looks well balanced and tasty
Beautiful dish....
Thank you very much!
better than that simple ramen i saw on insta
Thanks for sharing the recipe🍜
Thanks. Do you have a written recipe that I can follow? I miss Ichiran
Hi.. can i ask if what can be substitute in shaoxing sake? is it okay to use rice wine? or white wine? thanks
You know he's really into cooking when he's doing almost everything with his barehands
I’m excited to try this today!
How long do you keep the flour and water mixture in the Ziplock bag?
great job brother. Looking forward to more of such delicious recipes.
Absolutely great recipe~ What can I substitute sake with for the chashu?
Please share which chilli bean paste you used ? And light shosyu thanks
For the final bowl, how many ml of the broth did you put into the bowl?
This looks great! Can’t wait to make it.
How much tonkotsu soup do you add to each serving and how many servings does this make?
Looks delicious! I’ve only had ichiran’s ramen once before during a quick trip to Japan, but I have dreamed about it every day since.
How many portions does this recipe make? Is it also okay to freeze or should I only refrigerate?
You should just refrigerate because you need to draw the blood out of the pork overnight if you freeze it it won't draw blood out at all
Wow . I miss eating this, I had been in Hakata City in Fukuoka to try this and it was so delightful. Great cooking Motoki-san!!!!
Thank you very much!!
I have two questions, are you suppose to wash the dried ingredients before soaking overnight? And after soaking overnight, do you pour all the contents into the boiled mirin and sake?
Looks so yummy, thank you for sharing
Thanks for watching!
Hi again. Did you melt the Lard? In America Lard is like the same texture/hardness of cold butter.
Yes, I melt it before using it.
Nice recipe I'll try it out soon.
However it's hard to find niboshi here, I suppose I can make the dashi without?
Cool video bro. Proceed to Donki to buy.
Great movie and job! Congrats! May I ask, which noodle blade you use on the Marcato? for Spaghetti? Spaghettini?
Wow this is sooo perfect I am speechless
in my opinion to extract more flavor from the garlic and chili you should put just the oil in the pan and lightly fry the garlic till fragrant, and then add the chili powder and fry very lightly to let all the flavor infuse into the oil. flavors in spices are generally more soluble in oil then water, so its better to start with just oil. then add the cooking wine and mirin last.
Thanks for sharing.
Is the sardine salted or unsalted, this may be different in our country, and also is it good to add a dash of pepper?