Beginner Recipe for a Rich and Creamy Tonkotsu Ramen
ฝัง
- เผยแพร่เมื่อ 11 มิ.ย. 2021
- Follow me on instagram: / wayoframen
Support the Channel on Patreon: / wayoframen
Shop way of ramen: wayoframen.com/shop
My Podcast: anchor.fm/wayoframen
Tonkotsu ramen is a fan favorite and it actually doesn't need to take all day to make. Here's a quick way to make a pretty good authentic tonkotsu ramen using a pressure cooker and an immersion blender.
Tools:
Instant Pot: amzn.to/2TklaOK
Immresion Blender: amzn.to/3pLybNr
Soup:
2kg pork bones (for more creaminess add some pork fatback)
3.5L + 1L water
1/4 cabbage
8 garlic cloves
1/2 onion
Tare inspired by Ramen Rotas: • 【超うまい】博多豚骨ラーメンの作り方【とんこつ】
150ml water
koikuchi 125ml
ryorishu 25ml
mirin 15 ml
hotate powder 1g
msg 9g
9g Hawaiian salt
Noodles Recipes here in my buddy Mike's book:
docs.google.com/document/d/1q...
Chashu: • Ramen_Lord's Chashu mi...
Menma: • How to make Menma (Bam... - แนวปฏิบัติและการใช้ชีวิต
I just realized I messed up on the salt amount in the video. its 9g not 18g. correct tare recipe in the description. sorry about that.
Hey Ryan, if I'm using a 6quartz instant pot, and I half the recipe, do I also half the pressure cooking time? :)
hi im muslim and cant eat bork or drink wine sake(hope thats writen right) or alcohol can i use any other type of bones or not ? ( and if so could you tell me wich ones would be best ?)
@@akutosai9187 You can do lamb, goat or beef but it's not gonna come out exactly the same. The alcohol in the wine gets completely cooked out . So from my understanding ramen isn't so much about a recipe as it is 5 components. Soup, noodles, tarre, aromatic oil, and toppings. So from shop to shop and provence to provence each bowl is different. So use recipes like this as a guide line and tweak it till it taste good to you. After all you're gonna be the one eating it.
damn, that looks good!!! Hello from OKC
P po p
Sausage Ramen?
Could probably use that water sausage to make the broth! Love your channel!
Likewise! My Discord is mad at me because all I do is talk about ramen.
y'all are both my heroes for different reasons...would love to see a collab if you are up for it!
@@OrdinarySausage sausage ramen sausage?
Uh oh
What I love about your channel isn't that your ramen is "perfect," whatever that might mean, but just how honest you are about your ramen journey, showing us both recipes you loved and recipes that didn't work out so well. I especially love your in-depth analysis on your "failed" ramen, telling us what you thought didn't work and how certain flavors did and didn't fit together. That has helped me a lot to figure out what I wanted my ramen to taste like, and understand why my attempts sometimes seem "off."
So, rather than perfect ramen, I kinda want to see more "failed" ramen?
Thank you
"Crystalized Unami Extract" I see what you did there.
😉
Uncle Roger approves
Actually it's just a more accurate description of it. "MSG" sounds like it was made in a lab from chemicals and beakers. I looked it up, and it seems that it's made from actual produce, like sugar cane and corn. I honestly never knew that all these years because the controversy made it sound evil.
haha almost as good as chinese cooking demystified's good old "all natural purified seaweed crystals" !
It's actually not as bad as its reputation, I found out recently. Now I'm using it too when I need a quick Umami-fix.
as a ramen beginner, this is the kind of ramen recipe I make most of the time, so I appreciate the little details like soaking the bones to make a better broth. the pressure cooker is definitely a game changer for casual cooks who don't have the time to go for 8 hours or more. so glad I read ramenlord's book a while a go and found out about this
Same. I love making this stuff ever since I did it, and I've recently have made some pretty okay stuff! :)
I loved when you talk about the expectations you put on yourself. Don't worry man we all love your content I own a ramen shop in Mexico and studied in Japan. And even myself still learning with your videos keep up with the great content.
Thank you
Dónde es tu lugar de Ramen??? Me encantaría probarlo. CDMX?
TonTon Ramen de CDMX?
Me encantaría conocer tu lugar de ramen! Podrías contarnos más?
Hola chicos no yo estoy en Ensenada Baja California.
Trabaje en una tienda de Ramen por dos años me fui a Japón un mes y estuve en una escuela de Ramen en Oita-Shi Oita y después abri mi Local Dochi Ramen soy una tienda pequeña.
"In the Joy of Ramen we don't make mistakes, we just have happy accidents."
-Bob Ross.....probably
Glad to see a new vid. And no pressure on yourself to churn out content. Will be more than happy to wait for your next video whether it's a recipe video or not. 5/5 chef kiss rating.
Do a freestyle ramen video! Like a dream bowl of whatever you want!
- Aloha from Oahu!
I'm working on my own version of saimin. That's my favorite thing to make and work on.
I would WATCH that!
I appreciate your content!! The best part about it is your humility. You aren’t pretending to be an expert. And in an age of the internet where everyone is a self-proclaimed expert, it’s refreshing to see you create content of you learning rather than you telling us what to do.
Thank you for being authentically you, and keep up the awesome content!
Look forward to making this recipe and learning With you.
Being a perfectionist myself I can totally relate to your thoughts at the end of the video. I’m glad you overcame wanting your ramen to be perfect. The same is true with everything else in life.
As a viewer from middle America who's interested in learning to make ramen, (there's no ramen shops in my area,) and just starting this same process of trial and error, I think there's a lot of value in putting out honest content, regardless of whether it's "perfect" or not. By seeing trials and errors in cooking videos, we know better what does and does not work ourselves. So thanks, and don't feel like you have to make some sort of "definitive" recipe for your content and your recipes to be enjoyable!
Where do you live I am from Illinois and close enough to Saint Louis they have an amazing ramen place
@@McStarkiller666 from illinois too! if you ever get the chance go to Wu's Ramen in Orland Park!
Not only a nice recipe but also you are the first person on TH-cam to correctly call it myoglobin and not blood.
Honestly my favorite videos are the quirky recipes like the making instant ramen good and when you aren't perfect you analyze why and tell us about it. Your channel is phenomenal how ever you approach it. I don't think you can miss man lol thanks for the content it's inspiring me to take a trip to my local Asian market and make some ramen myself!
I can't wait to see where you go next with the channel. I love watching the process of putting together the bowl, as it helps me get into the right headspace to make ramen and cook in general. Cheers!
Made this with a 12 hour version of the stock. Even though it took me 3 days to make everything I don't regret it. Best chashu I've ever had. None of the ramen shops near me do it like that. I actually ended up adding more tare but it was still amazing. Will try the pressure cooker version next time. Everyone should try this!
Congrats on your new approach and your ability to be open and honest about the process. Love to hear you’re back to having fun with your creative endeavour. I’ve recently found your channel, and hearing you wrap up this video the way you did got me hooked. I’ll be watching your content for some time to come. Thanks for sharing
I follow you more than “professional” Japanese chefs. You inspire me and that’s everything to me, so thank you!
Man you're such a exemple of humility ! We may know that you're not a professional chef but the knowledge you share with us is priceless and pretty rare outside of Japan I guess, and for people like me who can't read or understand Japanese at all but still love eating it means a lot ! :) And the fact that you're totally transparent with your mistakes and talk about your doubts and stuff made me realize that it's ok to make mistake or to do a not perfect dish and still enjoy it because you made so much effort in making it and because you share it with people you love :)
I've always seen this as a "I'm learning tons of stuff about ramen, so let's see if I can put it into practice" sort of deal, which is perfect for me. I've been looking at all my cooking and baking in a very similar fashion; I find something I want to try and do my best. If it's not perfect or at least up to my own standards, I can try again after looking at where I think I made a mistake so I can avoid the same issues and get better as a whole. I'm really glad that you settled into a better perspective on the channel
I’m so happy you are on here sharing these amazing dishes!
One reason I appreciate this channel so much is because it seems real, you publish things that don’t work out and you talk about how to fix them in the future. That is real life, and its that mindset that allows someone to improve and grow.
Thanks for the content. I've just started learning about ramen and your channel has been a blessing. Every video I've watched about ramen says "there is no perfect ramen" or "these are just guidelines you can use to make ramen". So let me encourage you to walk your own ramen path. I just enjoy seeing where you're going.
I finished my second attempt at making tonkotsu this weekend and had my first bowl yesterday and it was soooo much better than my first attempt. I neglected to look up what the ratio of aroma oil should be so I ended up going a little heavy on it, but I'll cut back on that when I eat it again today.
I definitely feel confident that I at least have the fundamentals down, and watching your videos helped me a lot with that. I even used your simple shoyu tare from the video about 6 months ago.
This attempt was just about getting the broth right, so I didn't bother making chashu or buying extra toppings (just ajitama and scallions), but I look forward to when I decide to make it again and can put it all together.
Love the vids man. And I was always scared to start making ramen. And because of you I started to make ramen. I get you want to make perfect recipes but what you did for me man is more then enough for me. You really help thanks
Thank you so much for posting a quicker version of this soup. I tasted the soup for the first time at a food hall last weekend and it was so delicious that I wanted to attempt making it but didn't realize the prep time. I will definitely attempt after watching your video. Thanks again!
You do you! You are super relatable and genuine.
I'm glad your hiatus helped in clarifying some things for you! It sounds very healthy and I'm excited to see your future content.
I just tried this and it turned out amazing! I am so impressed that we can get this milky-looking broth with only 2 hours of pressure cooking/boiling. I was always so nervous to try making ramen at home because of all the recipes saying you need to boil it for 12 hours, so I'm glad I tried this out. :)
Thank you so much for the video and detailed explanation of the process. The part about emulsifying the broken down fats and gelatin was so fascinating to me!
Thanks for your video !
I'm on a ramen binge since few weeks and i've really wanted to make my own tonkotsu but it seemed huge to do and i didn't know where to start.
This will help me start that journey !
Hi, two small tips for rendering lard. For startarter ad a cup of water to your pot with cubes. Water evoporates but the fat will be partialy boiled. So, there would be little bit of lard and the cubes would not burn at the bottom.
Socondly, if you would fry the cubes longrer, they got crispier ... In Czechia we eat the cracklings by themself when se drinks. But you could try doing a spread paste. It isnt so faty. And its delicious :)
*Sorry for my bad english. As you said: "im still learning." :)
Thanks! I will try it out!
Your English is pretty good, dude :)
Just found your channel after eating a Tonkotsu Ramen this last weekend and after watching this, I'm gonna try to do some myself! Thanks for this! Keep going with this great channel!
I'm loving these more in depth instructional videos with helpful tips like the blender, soaking the bones, etc. instead of one where you just make a ramen. Not saying I don't like the normal videos, i find that the last few videos that have been coming out lately have more moments for me personally that make something click in my mind and I can pin point where I've gone wrong with previous ramens because I wasn't aware of the mistakes I was making at the time.
we love you dude do what you want what is joyfully having you is better than having better ramen
Just made my first ramen bowl using this recipe and I really enjoyed it, thanks!
We always appreciate your videos man. Thanks for sharing the ideas with us.
Really like the final message of the video. I hope to keep learning along with you!
One of your best videos yet, your recipe sounds great for a beginner like me and your energy was great in this video!
I have not even watched it and I am already excited! Yay!
Learning along with you makes approaching learning the "Way of Ramen" a lot less intimidating for us.
Thank you.
So glad you're back and so glad you're becoming more comfortable being less than perfect. There is def an atmosphere of over-accomplishment in the food youtube community and it's admirable to rise above it. Thanks for sticking to what makes you happy. We appreciate it. (Also if you ever want help subtitling your vids lmk.)
Thanks to you, I finally made a proper Tonkotsu ramen and impressed my family. It has the same taste as those Ramen Shops but less than half the cost.
So nice to see you making ramen again. And one of your best vids yet! Thanks for all you do
congrats on coming back to finding the joy! Imo the joy of cooking, eating and sharing the information and experience is what makes good food and cooks amazing imo
This is great! You’re right, 12 hours is a little too long for me to make at home. I can’t wait to try this one out.
Thank you for your videos! They always make me hungry for ramen, and I’m now interested to try making it at home.
love this channel. good vibes all around.
I almost checked out at the pressure cooker, but only because I don't have one. The message in this is just so great though. Your videos are always so helpful because you are learning and sharing that learning with us, who are sometimes also learning. It's a completely different feel than from the more professional cooks giving how-to's.
Thankyou for you efforts mate. Fantastic stuff. Muchly appreciated
you did a great job and have improved so much since i started following this channel
I'm a relatively recent subscriber. Some of your most informative old content was where you talked about what you learned and your mistakes. For me, it's interesting to learn about all the different styles and ingredients. Glad to see you back from your hiatus and hope that you continue to find the joy in sharing this with us.
Thanks for watching!
If you decided to take even a 3 year break you better believe I'll still be here waiting to get that new video notification! Much love from the mainland, stay happy friend.
I am just happy to see someone makes a nice bowl of ramen and enjoy it! It doesn't always have to be -blew-our-minds kind of contents. I think we can also expand a little to cover more like the stir or dip kind of ramen in addition to broth type.
The mistakes are what makes it engaging and human. Keep it up.
thank you! loved the breakdown
This looks like a good recipe to start with for Tonkotsu ramen! Looking forward to trying it 🙌🙌
Don't put so much pressure on yourself, man! We're all here to learn - that's how you grow!
This tonkatsu looks amazing - I'mma have to give it a shot!
I can’t wait to do this next weekend! Tonkatsu ramen is my favorite and I want to be able to make it during the winter. I’ll let you know how it goes!
Love the channel.. Im going to get around to making this some day.. I had tonkotsu chasu ramen the other day and it was so good.. The soup was amazing but the noodles were soooooo good... I definitely book marked this page for reference.. Thx for the content
There is nothing quick about this recipe but I can’t wait to try it! It looks so good!
Really happy to see this video! I have a lot of experience with putting too much pressure of myself so I hear that. You're doing great! Take care of yourself and have fun. :) cheers!
Hey there! You are amazing. I can't get enough of your videos, I can watch you making ramen the whole day. Love your channel. Greetings from England 😊
Great content. Love your style of videos! You have some of my favorite and go to Ramen videos
You are just amazing!! Thank you for everything!!
love your videos, I always learn, and I look forward to seeing you cook what you feel, and have fun!
Thanks for watching!
Hey, WELCOME BACK!! Great video!
I really praise your approach. In my country we have very few places to eat proper ramen, and I discovered your channel before I could actually get a proper restaurant one. That means I learned the flavor of ramen through you recipes (spicy miso) and my family loves it. I was a little intimidated by tonkotsu, but will give this recipe a try. Thanks!
Thank you for watching!
Looks sooo good :D Can't wait to try and make this!
Thank you for the content! I’ve been dying for a new video
👍👍
Thanks for the recipe my friend!
Ey, what I love the most actually are the ones with failed stories cause I see how I can improve and make diskarte or do things my own way with whatever's available here in the PH. You helped me and my husband out to learn something new and kind of put our missing japan mood into a happier state when we learned how to make a dang great quality shoyu ramen in less than 2 hours prep time 😊😅 so please continue doing what YOU want when it comes to the content i am sure we'll still like em cause we see places for improvement too
This quality is insane, I love it! Greetings from Sweden
Thanks very much for watching!
It’s so good I can already smell it from here
I just did my first Tonkotsu Ramen. I tried out these methods and it turned out really descent! In fact: Much better than most Ramen shops in my area (Germany).
I did some own twists:
- I used pork trotters + chicken feet.
For the melt in your mouth texture, plus these were the only bones I could find.
- For the soup aromatics I added 2 slices of ginger, because most Ramen shops here would serve it with ginger.
- For the Tare I used I whole package of dried shrimps, instead of MSG. Yes, it was expensive 😂
- I used Mayu (black garlic oil) and the oil from fried leeks to get rid of the overpowering porky aroma, I personally dislike (my Chinese parents would like it, though).
Everytime Ryan-Sensei complains about his own failures, it makes me questioning if my Ramen is any good 😂 Without the aroma oil my Tonkotsu soup tasted really Chinese-styled, because of the super porky aroma combined with the cabbage etc..
Some people want it that way, some don't.
But last but not least: Thank you Ryan for being my Ramen-Sensei! 🙏 I will always be a proud student of yours.
this is probably the most approachable version of tonkotsu ramen. thank you.
Man, your approach is simple and methodical, not overly complex as many videos can be (nothing wrong, just different than what we need). Thank you for this
I actually want to make a video on this idea. It's been a revelation in the way I approach cooking.
@@WayofRamen as a scientist and engineer who enjoys cooking, I've found that good and delicious meals are often simple. Unfortunately, it can be quite easy to fall into the trap that you need to sear this and simmer that, because you've seen good results in other recipes, but ultimately until you've mastered the basics it can only obfuscate the result. It be cool to see you out together your kodawari/data driven approach, I feel it could reinforce to keep things simple but focused when trying new things, specially ramen!
We subscribe to you because ur channel is special. You showed us what you learn and what improvements can be made from your own recipe, which is something valuable to us. We are here to learn from what you have learned.
Looking forward to your videos. Keep doing what fulfills your heart. Cheers!
Great video! ive been messing round with Ramen the last few months & im gonna try this method out, never thought of using the pressure cooker before but very well explained.
Spending your time learning to cook and enjoy food you love is worth the time it takes to master it. But always do what is best for you
I’ve been searching for this video this is what we need
looks amazing!
I love your channel _because_ you admit your recipes are never perfect. We're here for the journey. :)
I just started my second attempt at tonkotsu earlier today. I have a pressure cooker but I'm not using it. Rather going for just a 6-8 hour boil since I'm home all day anyway, and it gives me a chance to visually watch the progress of the broth.
My first time I added aromatics to the broth, but this time I'm just going pure bones and will leave aromatics for the oil (going for a spring onion oil). I really just want to focus on getting a good color and consistency to the broth before getting fancy with it. I'm learning it for my wife who fell in love with tonkotsu when she had it for the first time on our honeymoon, so I want to make it look like how she remembers her first bowl.
I already feel confident making ajitama and chashu, so I'm just focusing on the broth, tare, and oil for now.
"whatever it is" is the tail! really delicious
So you just use a pressure cooker to save time? But what if you don’t got one?
These are the questions that need to be asked.
Wow your comment about the island size is wild. It’s great to have watched your channel grow and I can’t wait to see where else you take it :)
I love this TH-cam channel! I love that you are always learning and not perfect! Wants the bowls start becoming perfect you get bored!
Thanks for watching!
In My opinion, your ramen channel is the best available on TH-cam.
You've helped me a lot with my ramen making - very thankful for your videos. I can tell you care a lot about this.
Thank you for watching!
Hey, nice to see you're back
It's a lot of fun watching your videos, so don't push yourself too hard as long as you're having fun shooting them✌️
I love the spirit!
Very helpful ideas. Thank you!!!
ok this my favourite recipe on the tube
Omg the chanel I didn’t know I needed.
Thanks! This is exactly the video I was searching for! And I was searching for a long time! Lacking a pressure cooker my only question is
how long time would the first boil be with a regular pot?
there is a lot of nuance in this recipe, i can't wait to try this sir...simply by using the pressure cooker it has made making tonkotsu ramen more reachable for everyone one else. when I make this I will make sure to give credit where credit is due!!
Good luck!
Great recipe!!
Don't sweat it about the recipes. I learn much more from your experiences (good and bad). You've brought my Ramen from crap (to be brutally frank) to acceptable (the boys in Tokyo don't have much to worry about from me! But at least it is light years ahead of what I can get where I live). Thank you so much and keep up the good work (and the exprimenting). PS, I made a miso ramen based on techniques from your video and it was AMAZING.
I will watch whatever you put out regardless, would love to see more of your island though! But you do what makes you happy man🙏
Another fantastic video, really liking your work Ryan
Thanks Dave
Great work... love your channel
Yes, continue learning and share it all with us!