วีดีโอ

It’s just my favourite hoodie🤣 I’m based in Yokohama. Try looking for those in Amazon or so, there’s no good place nearby.

I hope you enjoy it! Give me comments if you have any questions about the ingredients or prep!

Thanks for sticking around with my channel. I really appreciate it!

Thank you so much for your encouraging comment? Did you know of Asahikawa ramen before you watched the video?

I’m glad you find the video interesting!

Please watch 2:46. Thanks!

2.2 pounds knuckles 2.2 pounds spine You can see the list of ingredients at 4:47 as well.

@@RegionalFoodJapan THANK YOU

Whenever you see it’s significantly gone down. There’s no strict rules.

@ thank you so much!! I just need to gather every ingredient (from charshu, this and tare)

Haha🤣. It does look like Tonkatsu! I’ll do a tonkatsu recipe sometime.

Yes. There’s a great deal of difference as they use different ingredients and methods. Plus, the readymade stocks usually contain salt, which will make your ramen too salty when combined with Tare.

I’m glad you like our culinary culture. Thank you.

Chef here. You shouldn't add salt to your homemade stocks because salt is easy to put in, you can't take it out. Add the appropriate amount of salt when cooking your meals instead, this will make the stock much more versatile!

Yes, it’s the matter of how it’s used, right? Hope you check out my latest ramen recipe. You’ll probably find it interesting although it uses pork👍 Are from France? Just guessing from the way you spell pork. If so, I love beef burgundy!

@ Indeed! You’re right, I live in Paris. I’ll check your recipe. Hopefully there is a whole street dedicated to Japanese food as it is not easy to find all the ingredients. Haha it is so hard to stay hungry in France if you like cheese, meat, chicken and especially sweets

Let me know in case you can’t find certain ingredients. I’ll try to come up with substitutes. I used to live in Düsseldorf, and Paris was one of my favourite holiday destinations. I’d book a hotel near Opera, walk into a random café, and have steak with sauce béarnaise! Nice memories.

Thank you so much for watching!

this video is part 2

Sorry, the number on the thumbnail is actually wrong. Thanks for pointing it out. You can find the link to the other two parts in the description.

Sorry for my belated reply! That’s a good question🤔, and that’s also the fantastic thing about ramen-you can always test out your own way! Good luck and let me know how it goes.

Sorry for my belated reply. Tonkotsu broth doesn’t last long in the fridge-a week at best. If it’s frozen, at least a month. Tare is very high in sodium so it keeps months in the fridge, but it gradually undergoes a flavour loss.

Thanks for trying my recipe!

Yes, the funk will remain in the bones a bit more.

I think I just took it off the TH-cam Library🤣

Thank you for watching!

Thanks bro!

Frozen bones in cold water!

@@RegionalFoodJapan perfect thank you, got the stuff to make it already and am about to start

Some famous Japanese chefs say Japanese cooking is about subtraction rather than addition.

It’s a total ramen hack😁

You can customise it by using scallop dashi, clam dashi or seafood stock powder.

Depende sa iyo, puede mo ring takpan. Pero ginawa niya yon para mas mabilis mag evaporate yun tubig.

Thanks for watching! Yes you can adjust the amounts!

It really depends on the chef what type of bones they add. Some use the trotters and skull, some use only knuckles. It’s all about what result they want to achieve.

動画を見てくださりありがとうございます😊。I’m so happy to receive a comment in my native language. I usually buy menma as we have access to good ready-made ones in Japan. Having said that, there are a couple of short-cut ways to prepare them at home. 1. Get some parboiled, but not seasoned, menma and lightly season with salt and MSG. 2. Marinate the same parboiled menma in charshu sauce. I personally prefer the first method as it doesn’t affects the flavour of the broth.

@@RegionalFoodJapan thanks for the incentive, I'm just a start to learn Japanese I had the impression that was fried with some garlic, but use the charshu sauce make sense (the charshu sauce can be used in anything!!) I will try to do that on my next home made ramen

That’s actually gonna be my nest video😊

❤️