Tonkotsu ramen recipe | Instant pot | First time
ฝัง
- เผยแพร่เมื่อ 8 เม.ย. 2021
- This is my our first time making Tonkotsu ramen from scratch, and it turned out so delicious! With an instant pot, it takes 5-6 hours which would otherwise be 12 hrs without the instant pot. We followed Way of Ramen's recipes (linked below) and adjusted according to our taste. I've always been intimidated by the long process, but it wasn't so difficult when you're actually doing it. Most of the time you are just waiting, while the actual doing is not too difficult. I would definitely recommend this, as it yielded 6-8 bowls (you can put all your ingredients in the fridge for future use).
INGREDIENTS (yields 6-8)
Tonkotsu broth:
-1kg pork bones
-2 chicken wingettes for collagen (couldn’t find pork trotter)
-2L water
-3 to 4 cloves garlic
Chasu:
-0.5 to 1kg of pork shoulder or pork belly
-1 cup water
-1/2 cup soy sauce
-1/4 cup mirin
-1-2 tbsp brown sugar
-3 cloves garlic
Shio Tare Sauce:
-450ml water
-1tbsp salt
-25ml mirin
-25ml rice vinegar
Optional: sugar and MSG
Chill oil:
-150ml canola oil
-50 ml sesame oil
-chili powder
-togorashi
-green onion
-1 slice ginger
-3 cloves garlic
Optional: chili flakes, sichuan peppercorns
Other:
-portions of ramen noodles
-medium boiled eggs
-roasted seaweed
-scallions
Optional toppings:
-sesame seeds
-preserved bamboo shoot
-corn
-wood ear mushroom
Instructions:
1. (BROTH) Soak pork bones in water overnight to rid of the myoglobin. Pour out the water the next day and boil until you see the scum. Scoop out the scum.
2. (BROTH) Put 2L of water in an instant pot, pressure cook it on high for 45 minutes. Let it natural release. Simmer for 1 hour. Remove bones and strain sediment. The broth is now done.
3. (CHASU) Put your pork belly or pork shoulder in a pot. Add your water, soy, mirin, brown sugar, garlic (see ingredients above). Let it sit on a rack for 30 minutes to caramelize. Preheat oven on roast for 450F
4. (CHASU) After oven is preheated, roast chasu for 10 minutes to get a crispy outter layer. Cool the chasu in fridge overnight or a few hours before cutting.
5. (TARE) Boil 450ml water, add your salt, mirin, rice vinegar
6. (CHILI OIL) Heat up canola oil and sesame oil in a pan. Add green onions, garlic, ginger and simmer for 45minutes. In a jar, add lots of chili powder, togorashi, and carefully pour the oil in.
7. Cook medium boiled eggs in a pot for 7 minutes on med heat. Transfer to ice water bath, peel the shells. Marinate in the chasu marinade from earlier.
8. (NOODLES) Finally, cook your desired amount of ramen noodles depending on # servings
9. Finally, plate your bowl. In a bowl, add your tare and broth (adjust to your taste), chasu, egg, roasted seaweed and whatever else topping you prefer (see above for optional ingredients)
10. Enjoy your homemade tonkotsu ramen
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Way of Ramen's chasu: • Ramen_Lord's Chashu mi...
Way of Ramen's shio tare: • The SIMPLEST Shio Tare...
Way of Ramen's tonkotsu ramen recipe: • How to Make a Spicy To...
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#tonkotsuramen #chasu #recipe #cookwithme #ramen
love how she does not add any unnecessary commentary, military precision cooking instruction.
you did such a great job
Thank you! 😊
so for the pork its a bit longer process...pork belly is the best cut to use, and if you thicken the sauce(tare) more, it'll glaze the meat as you simmer it. dutch ovens are great for this.
then after slicing it, use a kitchen torch on the sides of meat. really gives the whole thing extra flavor and depth.
I would suggest adding some aromatics after washing the pork bones once to give a deeper flavour to the broth
Ooh yes, thanks for the suggestion!
My immediate thought as well. Garlic, green onion, and ginger that was used in the chili oil could have made a big difference.
For aromatics there is something called peak extraction time. In which at that point the aromatics have given out the most flavour and will start to break down and the soup will lose the flavour of the aromatics. For most aromatics, it's about an hour or two. So in theory, adding aromatics earlier would actually decrease the flavour extracted from the aromatics.
Yet again Naruto brought me to another ramen noodles.
you seem nice, hope your channel takes off soon, good luck with the grind
Thank you so much!!
Adoro tutti i piatti cinesi, giapponesi, thailandesi, coreani, asiatici etc etc non mi stanco mai, complimenti per le vostre tradizioni, che hanno superato i piatti italiani🤣😂 perché i piatti italiani, poi stancano dopo averli mangiati, invece quelli vostri #MAI
Hi, can I preserve the tonkotsu broth on the fridge or freezer? aince it's gonna take some time I will like to start the broth a few days before . Saludos desde México
Yes you an definitely stick it in the fridge!
Hey, I am new to some of the ingredients and need your help to figure them out. Is the Mirin same as Sakura Mirin Vinegar? Also, whether the rice vinegar the same as Sakura cooking sake? I have only 2 brands as my options; one being sakura and the other is Pagoda. Please help! Thanks.
Good questions! Sakura mirin vinegar is a rice wine, although similar to mirin, the vinegar is more strongly acidic, sour, and tangy. Mirin itself is sweeter and also different than pagoda which is shaoxing wine (cooking rice wine). So I'd say they aren't interchangeable. You can use the sakura mirin vinegar as the rice vinegar, and then I'd recommend getting a mirin (I use Kikkoman)! :) Hope that helps
@@annietimeanniewhere12 Thanks a lot :) .
@@annietimeanniewhere12 Thanks :)
Naruto y ichiraku odian este video tutorial.
Your method seems more practical than does "Way of Ramen" since you don't bother making certain aspects from scratch.
The most convenience while maintaining the maximum taste and flavour :p
I definitely admire the complexities of Way of Ramen!
@@annietimeanniewhere12 I will say that they do have a depth of flavor that is impressive.
True, they're both different yet good in their own ways. This method is much more practical for the home cook and easier to achieve, while WoR focuses on very high-quality ramen that has a lot more nuance in flavor and texture.
Salam.ne olur mene maddi yardım edin. Çaresizem,invalidem🙏🙏🙏🙏
Don’t forget to play with your cat when you are waiting
Try making the tonkotsu broth in oat milk instead of water, pressure cook for two hours rather than one, and make sure you stir and mash the bones as it boils after. Absolute game changer for me. Also I'd add some white miso to the broth, and I was surprised there were no mushrooms. I'd use frozen ramen, it's generally fresher than the dried variety.
Oooh thanks for the suggestions 👌
Are you single😅
get a cat
@@Blacktown2060 I'm allergy to cats actually 😭