Here's a tip from a pasta chef. When you got an automatic pasta machine and only one set of hands, you can feed the start of the sheet back into the machine as soon as it reaches the last of the dough. This way you create a loop of pasta sheet. You now need only one hand to keep it stretched and use the other to change the width on the dial.allows you to make multiple passes in no time.
Your recipes are so accessible. Even if I know I'll never make a recipe of yours, I always come away thinking that I COULD do it. Thanks, Bri, hope you're doing well.
This is the best cooking video I've seen in a very long time, I am genuinely impressed. I've been making ramen at home for years and it's hard to overstate how good this video is for any home cooks who want to give it a go. Congrats on a magnificent job Brian, you've almost made it look easy!
Yeah for me it was bad enough I dont think I would ever attempt to make it or want to try it in a restaurant now. Especially when it just smells like urine.
@@gruckusgrackus5815 People use baking soda to get rid of bad couch/bed smells.. when you use it in food the smell stays but also enhances. I think that's why you smell urine.
Yessss!!! I'm so happy you made tonkotsu ramen. I can't wait to make this. I really like that you covered how to make the tare, chashu pork, marinated eggs, and aroma oil. So many other tonkatsu ramen recipes only cover the tare, and then just gloss over the toppings. Well done. Everything looks delicious, and I love your attention to detail. I like that you do both a combination of quicker weaknighting recipes and long form complicated recipes. If you're looking for your next long form complicated recipe to make, might I suggest Chiles en Nogada. It's a poblano pepper that is stuffed with a mixture of meat and fruit. Then it gets topped in a walnut sauce. It's ridiculously delicious and very unique tasting.
Hard agree, but I would highly suggest finding a place to buy noodles. Most restaurants use Sun Noodles (including Ichiran at least in the US) for a reason.
@@BrianLagerstrom I actually tried this a year ago. The pig trotters stank up my apartment so bad and the broth was so rank that I had to toss everything. I don't know if I just had a spoiled batch or what but I'm scared to try this again :(
I had a bowl of tokontsu from a restaurant in Santa Rosa called kiraku. Literally the best thing I have ever eaten. The broth was so top teir. I will drive 3 hrs just to go back there
Having never visited Japan, I can't give an opinion on a favorite ramen shop there. However, there is a chain called Kizuki that happens to have a nearby location that I adore. Their garlic Tonkotsu is to die for and I would literally openly weep if they ever shut down.
You can also microwave a bowl or plate to warm it up, it takes a couple minutes but saves energy if your oven isn't on already :) looks amazing as always bri
I've made ramen from scratch a bunch of times and this looks great, you did your research Brian. My favorite thing here is the beautiful pork shoulder chashu. Making great pork belly chashu is easy, but making great pork shoulder chashu is a bit harder- This looks excellent!
My favorite Ramen shop in Berlin, Germany (which is where I'm from and live) would be Hako Ramen and *by far* my favorite Ramen there is also the tonkotsu. This is a dish I could legitimately eat every single day for the rest of my life and not get tired of it - before pizza or our Döner Kebab. This soup is just on an entirely different level!
It takes a long time, but a lot of that is inactive time. Can't wait to do this one. It's been on my list for some time. Even bought proper ramen bowls :)
Thanks Bri, I’ve been looking for an accessible Ramen recipe but I often get overwhelmed by the number of ingredients and the multiple flavour profiles. Your recipe is so accessible, I’m gonna be making it over the holidays! :)
the good thing about this is that you can make a huge batch, keep everything n the fridge and have a constant supply of ramen for like a week fort 2 people.
When i watch ramen videos and hear how you have to let the broth simmer for X+ amount of hours and the chashu marinate and rest for X+ amount of hours ... I think "damn. I'm sitting here watching this and those restaurants are doing that right now as I think". And that's so cool to me. So much time. One pot on. One pot off. One marinade in. One marinade out. It's continuous. Cycle after cycle they create the beautiful broth and sides for customers that just stop by for a quick meal. So much love for the people in the food industry. Everyone would be dead without you.
I was told All Clad stainless steel cooking set was too much. However, after seeing this video with the level of passion shown about a dish I’ve been eagerly wanting to learn for some time, I cannot wait to utilize all the cookware and in the process, make some delicious food. Thank you kind sir for providing such an informative video!
Detailed and respected as usual. This is sure to be a slam dunk. I would love to get your take on a weeknight version that can be done in about 30 minutes as well.
Ive been messing around making all kinds of ramen for a couple of years now and one piece of advice i can give is that almost all the components for ramen can be either frozen or refrigerated for easily 1-3 months. I make big batches of broth, noodles and chasu then package it in single servings in zip lock bags and freeze it. I do the same with the tare and aroma oil but these i keep in the fridge. The only ingredients i dont pre make is the eggs and fresh vegies (scallions etc). Doing it this way alows me to ramen anytime with only about 30 min needed for boiling the eggs and noodles from frozen (about 3 min) and heating up the liquids and then assemble the ramen bowl. Honestly its so close to tasting the same as when it was made its more than worth it and for superior to any instant ramens.
I've been craving Ramen for a while now and no good shop existe around my place. I decided to make a home chef out of myself and try this recipe for a dinerr party woth 4 more friends. I'm super thrilled to try it. I've completed many of your recipices and the details of the why do something is extremly helpful. All great success. Thanks for the recipes and keep on cooking!
Great video. A good brand for ramen noodles in the fresh/frozen section at the grocery store is Sun Noodle as they also make noodles for tons of Ramen restaurants in the USA. I think they're also at some western grocery stores like Whole Foods or Wegmans, in addition to international grocery stores.
Sun Noodle is the gold standard, in fact many restaurants don't even bother making their own noodles, they just use Sun Noodle. Very easy to find at any Japanese market and usually only 4 or 5 dollars. I think Sun Noodle also has full ramen soups in the frozen section, haven't gotten around to trying these yet though...
Video is great as always! I’m so appreciative of all your research and “practice runs” before we get this professionally finished recipe. Not sure I’ll ever do all the steps, but it was very educational, and I’ll appreciate my local ramen shop more than ever! 😉
My favorite Ramen shop is the one in kyoto that was right next to my hotel. It was red and black and white. I thnk it was literally called kyoto Ramen lol. A close second is akamichi Ramen in okinawa.
I love that you gave the quick hack on the ramen noodles. More than anything though, would love to see an "easy" version of the broth; like how to make the most of what I have with time and buying minimal ingredients even assuming someone has a decent amount of Asian pantry staples.
the problem with making tonkotsu soup quickly is that you can't get the bone flavors. if you have a pressure cooker it only takes 1~2h cooking + 30m~1h emulsifying at the end. if you don't have a pressure cooker, the video said 3~4h but honestly it's more like 8~24h depending on bones used and what type of flavor you want. if you want a quick pork paitan (emulsified soup) without the bone flavor (too much bone flavor isn't good anyway imo) maybe try something like this; i haven't tested this recipe at all; i'm writing it off the top of my head by combining other quick ramen recipes and hacks i've learned: --- ingredients: - minced pork - lard - gelatin --- 1. mix the minced pork in water to get a weird slurry. it'll look pink and disgusting 2. bring that slurry to a boil and simmer. if you don't stir it it should form a raft like a consommé and the soup should stop being pink 3. when the broth is tasty (unsure how long), strain. add the gelatin 4. once the gelatin is dissolved, add the lard and blend to emulsify 5. done, add salt/msg/sugar/your tare of choice to season --- i guess if you're not using a tare you could also throw in some kombu with the pork in step 2 after the initial boil, tho if you do so, the pot should be below simmering. hope that helps, don't hesitate if you have any questions
It's amazing how ramen can mean anwhere from a $0.50 bowl of overly salted noodles to get you through college... to a life changing experience that can take tons of money and time to recreate. But you know what? It's SO worth it. Thanks for the recipe!
Amazing recipe vid! I don't know when I'll have the chance to make and consume so much, but I love seeing what goes into the process to make something like ramen that I often consider "too complicated to make at home." Really helpful to see it broken down like you did, into the simpleist terms possible.
I'm pretty sure this will make great Tonkotsu Ramen, but this video convinces me that buying ramen from a good ramen restaurant is well spent. The shear amount of money and effort that goes into this is well beyond what I'm willing to do for a single meal outside of Thanksgiving.
I made tonkotsu like this and it took me like a week from gathering the ingredients to actually sitting down with the bowl. Not only is each step labour intensive but for final assembly you have to get the timing perfectly right. If you don't have a pressure cooker prepare to boil that broth for an entire day or two. It was so much goddamn work. Was it worth it? No, at least not from a meal for 2 kind of perspective. It was like $50 worth of ingredients and a few days of effort. However it was worth it because I learned a lot and gained a newfound respect for ramen restaurants. A ton of work goes into making that noodle soup.
@@lindocalrissian0926Very true! Tonkotsu is very labor intensive, I make it a couple times a year. This is a cheater version that does seem to hit many of the important parts though. The eggs though need way more time, definitely work letting sit for a few days. I spent the past three years trying to replace many of the places we used to enjoy. This and many of the other attempts on YT are pretty darn good!
I made this minus the noodles. Delicious Bri! Pressure cooker broke recently so did it stove top and it was very good. I had no idea how many serves it would make 6-8 at least!
Favorite ramen shop in Tokyo was Afuri ramen. When I visited on golden week back in 2017, they served a bowl that greeted you with a zesty, lemongrass broth and a nice chewy noodle. It was like going for a bike ride on beachfront.
I've been making ramen at home for about a year. I have been WAITING for this video!! Great one, Bri! Please consider a colab with Marion's Kitchen. Her soy eggs are amazing! You guys need an international food tour!
Something I learned from a sushi chef is that you can actually slow cook the chashu in the ramen broth. Saves a bit of time and makes it little bit more flavorful. Additionally, you can also use Kansui water as an alternative to just plain kansui. Hope these tips help someone!
I've done a cheaty version of tonkatsu broth, where I bake st. louis ribs wrapped in foil for a few hours, to have delicious ribs. I keep a few ribs, and then all of the liquid, and use that as the broth base. Then, I put some of the rib meat on the ramen when I'm done making it. that way, instead of using a bunch of stuff I kind of chuck out, I get ribs to eat AND fancy ramen.
Great workout! To get the seasoned soft-boiled eggs evenly darker, add black tea leafs to the seasoning. The main emulsifier for the fat is gelatine. A fair cheat is to just add gelatine powder to a good broth if already at hand.
I made ramen from scratch at the start of covid. I had time. The broth, the tare, the aroma oil, the eggs, the noodles. It was like two days to make. And it was.... fine? And really expensive for the like - 4 bowls I got out of the ordeal. I'll just stick to spending ~$20 on a bowl of the amazing stuff I've got all around me. But it did give me an appreciation for the work that goes into it (and economies of scale).
This might sound strange but I deeply appreciate that you don't try to "westernize" the foods you make. What I mean by that is I hate how bland westernized versions of most dishes end up on most recipe sites. It's like going to Panda Express for Chinese. No thanks. (sorry if I offended anyone who like PE, lol) Sure, you do your best to make them as accessible as possible, but the ingredients that matter, no matter how weird of foreign, you still keep in the recipe because you know that's what makes the dish legit. Big respect for that.
We just went on our honeymoon to Japan. This was my wife’s favorite ramen. Mine was Menbaka Fire Ramen in Kyoto. Please please please make it. Thought it would be touristy, but it was amazing. Also, the biggest difference between Japanese ramen and our ramen is absolutely the topping. You want an egg or green onion? Alright that’s extra and also the only topping most places offer. Not a ton of corn and daikon and radish and etc
Because I live along the East Coast of the United States, high-quality Japanese cuisine options are limited, so I have been on a journey to expand my Japanese culinary skills over the last 6 years. I have been making homemade tonkotsu ramen for quite a few years now, and am always looking for new techniques for varied flavor options. You do present several interesting ideas that I plan on testing out - specifically the tare. For the broth, I have found that using a combination of pork femur and neck bones (at a ratio of 2:1) gives a really good mouthfeel without needing the trotter or fat back - but I do the traditional cook at a rolling boil for 18 hours instead of using a pressure cooker. I also add aromatics (ginger, onion, garlic, etc.) the last couple of hours to give some extra flavor to the broth. For the chashu, I always use pork belly instead of the shoulder, so I am curious of the flavor difference. Finally, I like the idea of letting the flour mixture set for the noodles instead of trying to knead right away then let sit for the dough to relax - I will need to give this a try.
If you are looking for a trip to the Seattle area and need to find the best ramen place there, its actually in the next town over, Bellevue, and is called Hokkaido Ramen Santouka. I've never been to Japan to compare, but it is so authentic and delicious it has to at least be close.
Note: when you're talking about light and dark soy sauce, you show *regular* *light* soy sauce (*light doesn't mean the lower sodium variety). Lower sodium and regular sodium soy sauces are both light soy sauce. Dark soy sauce is thicker, more molasses-y and not simply "regular sodium" soy sauce. Google "Light vs dark soy sauce."
It's amazing!! i'm Japanese and always watching from Japan. This ramen is the closest to Japan,other country youtuber I've ever seen. You might be able to open the ramen shop in Japan.
I live in Fukuoka where tonkotsu ramen is from. Ichiran is from here originally and there are quite a few regional variations down here. Also, tare is pronounced closer to "tah-reh" as opposed to "tar-ray"
That absolute magic that happens with the dough from 9:53 to 9:54 is bonkers. That looks like it wanted more than a few passes, but I admit I don't have a pasta roller, so I'm probably overestimating the effort.
Bri - According Chef Pailin of Hot Thai Kitchen, "light soy sauce" is regular soy sauce (such as Kikkoman). She says that companies that make dark soy sauce often call their regular soy sauce light to differentiate.
My favourite ramen shop, having never been to Japan, is Hokkaido Ramen Santouka. They boil their bone broth for 3 days straight to achieve that dreamy, delicious creaminess that is tonkotsu ramen (the only kind they serve). They have a few tare options, but I always go for/recommend the shio (salt) because it allows you to fully experience the sweet, deep porky flavours of the soup. It’s just mind-blowingly delicious. I usually get it with a side of shibazuke (pickled Japanese eggplant, I believe), and it comes served with an umeboshi plum in the middle, which has the same pickled flavour as the shibazuke. The sour and salty flavour of the pickles really brings out the sweetness of the broth and their chashu, which is to die for. Man… I wish I didn’t live 3 hours away from the nearest one now. I’m so hungry for good tonkotsu ramen.😭
One tip for the ajitama (courtesy of Way of Ramen): put a piece of paper towel on top of the eggs in the bag. It’ll help avoid any unmarinated spots on them
Hey Brian, I'm making this for my birthday/nye for 7 people. I see your recipe says makes 4 bowls. But obviously 4 lbs of pork shoulder is enough for 7 people. How about the yield on the tare and the pork broth? Should I increase those proportions by maybe 50%? Looked like you had a lot of product in the video when you plated that one bowl. Thanks and very excited for this.
Please make a guide to pressure cooker stock video. I've always wanted to make my own stocks for ramen or sauces. Obviously boiling away for hours is more traditional, but many people can't do that and pressure cookers are becoming so common now. I think the video would do well now we're in winter, then it can be used for those comfort foods.
Great video! Gonna have to give it a try. I always think tonkotsu as intimidating endeavor but your vid make it less. I lived off ramen, sushi and yakiniku when I lived in Japan. Even though I'm shoyu ramen kinda guy I do love Tonkotsu especially from Ichiran. I do love their personal booth when you want peace and quiet as you devour your ramen. As a St Louis guy, have you tried Menya Rui? The Tsukumen is my favorite
How many ramen places did you try? I'd be really surprised if Ichiran ranked above almost like Any other ramen shop especially in Japan. (No shade if you didn't try a bunch it's not ramen is the only food in Japan)
In reality I tried plenty of ramen shops in Japan and for this particular ramen he is making and if you are limiting to chain ramen shops it is within the top 3 depending on location. In general I would say that you are really more affected by the shops atmosphere than the taste of the ramen. I say this because most ramen shops tend to focus on one type of ramen meaning most ramen generally taste the same.
Not even 15 seconds in and we're already hit unctuous. :) Ramen is one of my favorites so always looking how to make it at home. Thanks for the recipe!
This looks amazing and I plan to make it soon. The ramen noodles definitely look doable, which would have been my main concern. Also, the egg procedure looks like it can be used for other dishes as well. I'm excited to try it. That must have taken forever to perfect.
Listen... I've already planned making a few of your recipes for hosting my family over the holidays (Detroit and deep dish pizzas, meatloaf). I was going to find a Pho recipe to have with Banh Mi for Christmas Eve...but now I want to make this because I've always wanted to make Tonkatsu ramen. You're gonna kill me if you put up a Pho recipe in the next 3 weeks (btw, I made your duck recipe last year for Thanksgiving).
If you go to an Asian grocery store there's a good chance you can find kansui there. Though of course using baking soda is more convenient and doesn't waste pantry space for a rarely used ingredient. Chashu is also usually made with pork belly, it's a little more fatty. Some people also leave the skin on, but there's a lot of debate over whether it's any good or not. If you sear your chashu after it's cooked though the skin can be pretty great. For the bones, you can just rinse, but a little scrubbing is nice too, because sometimes scum will come out of and stick to the bones and that requires a lot more effort to wash off. For a super high quality ramen it's also necessary to remove the niboshi (dried fish) heads and guts, though usually the head is all people will do since the guts take a lot of work. The head and guts impart a bitterness, so for absolute perfection will remove them, though usually the flavour isn't too strong.
I've also found Kombu gets pretty slimy after steeping for more than about 10 minutes. But I can respect the simplicity of "chuck it all in an pot and steep for 30 minutes"
I have actually made a really good tare with soy sauce, fish sauce, mirin, and mushrooms as these are staple in my kitchen.This would work for those that don't have the kombu or bonito on hand.
Omg I felt like crying watching this! It looks so delicious, but I’m allergic to Soy. I’ve tried so many things to replicate soy sauce, but nothing comes close. Could you do a video on how to make Asian food without soy?? Please!! I’m begging you 🙏🏻.
This might sound sacrilegious to some, but I find "Maggi" (you know, in the square bottle) to be extremely similar to ss. Also an amazing umami booster. I even once ate it with leftover sushi when I was out of ss and didn't feel like going to the store 😁
watching you eat a spoonful of baked baking soda in the middle of hte video was the most unhinged thing ive seen from a food channel in a while. i would subscribe again if i could
Looks amazing and I 100% want to give this a go! But... times are tough for everyone, so real talk: what's the *estimated* cost in USD of whipping this up?
I am excited about this recipe but @brianlagerstrom I have a challenge for you. I want to make a Tarte Tatin for Christmas. I have looked all over and while there are several chef worthy videos out there, what most of them lack is artistic flair that I think you will nail. Claire Saffitz was the closest so far. Please, please consider making this in time for Christmas!
Although I would probably never make ramen myself, each of its part makes a great standalone dish or a flavorful base. Please introduce more techniques like 3:05 in future videos.
Emulsify your broth with the immersion blender after boiling but before moving to the fridge. Then you won't have those tiny bubbles in the broth the day of serving. Any fat that is not emulsified the day you serve should be discarded or even better, made into aroma oil. The eggs and noodles should be made three days in advance and allowed to age in the fridge. The flavor difference is quite worth the wait.
Nakiryu. I stood in line for 90 mins to eat this life changing ramen last time I was in Tokyo. If you could please recreate their tsukemen dish, I would be forever grateful. Also…. I’d be damned impressed
There is a ramen shop in argentina called Nakama Ramen Corner that makes a black tosted garlic ramen and its the best ramen I've ever had, it would be nice to recreate! Great video and nice recipe, looks delicious!
there were a few weird things here and there, the biggest one being the tip about laminating noodles a lot which you're not supposed to do. overlaminating has killed a ton of my earlier noodles. otherwise this is decent info, a lot better than the average tonkotsu ramen recipe on youtube
Here's a tip from a pasta chef. When you got an automatic pasta machine and only one set of hands, you can feed the start of the sheet back into the machine as soon as it reaches the last of the dough. This way you create a loop of pasta sheet. You now need only one hand to keep it stretched and use the other to change the width on the dial.allows you to make multiple passes in no time.
🤯🤯🤯
Okay, I need to see this done because it sounds like witchcraft.
Holy crap. That’s an amazing tip!
Wo that's amazing
You sir are a pasta god... thank you
Your recipes are so accessible. Even if I know I'll never make a recipe of yours, I always come away thinking that I COULD do it. Thanks, Bri, hope you're doing well.
Thanks so much. That’s kinda what I’m going for with this one.
This is the best cooking video I've seen in a very long time, I am genuinely impressed. I've been making ramen at home for years and it's hard to overstate how good this video is for any home cooks who want to give it a go. Congrats on a magnificent job Brian, you've almost made it look easy!
Thanks very much for watching.
Ramen is one of those things where it’s either life changing or it stinks. Looking great!
Yeah for me it was bad enough I dont think I would ever attempt to make it or want to try it in a restaurant now. Especially when it just smells like urine.
@@gruckusgrackus5815 People use baking soda to get rid of bad couch/bed smells.. when you use it in food the smell stays but also enhances. I think that's why you smell urine.
A ramen restaurant should use this comment as a motto
Yessss!!! I'm so happy you made tonkotsu ramen. I can't wait to make this. I really like that you covered how to make the tare, chashu pork, marinated eggs, and aroma oil. So many other tonkatsu ramen recipes only cover the tare, and then just gloss over the toppings. Well done. Everything looks delicious, and I love your attention to detail.
I like that you do both a combination of quicker weaknighting recipes and long form complicated recipes. If you're looking for your next long form complicated recipe to make, might I suggest Chiles en Nogada. It's a poblano pepper that is stuffed with a mixture of meat and fruit. Then it gets topped in a walnut sauce. It's ridiculously delicious and very unique tasting.
Is it a Mexican dish? Sounds fun
@@BrianLagerstrom it is.
Is it a pain to make? Yes. Is it worth it? Hell yes. Thanks, Bri!
Hard agree, but I would highly suggest finding a place to buy noodles. Most restaurants use Sun Noodles (including Ichiran at least in the US) for a reason.
If you get some food noodles, making the broth and Chasu ain’t so bad. Worth it!
@@BrianLagerstrom I actually tried this a year ago. The pig trotters stank up my apartment so bad and the broth was so rank that I had to toss everything. I don't know if I just had a spoiled batch or what but I'm scared to try this again :(
@@cmerr2that's my thought, just buy the noodles, the broth is the star of the show
I had a bowl of tokontsu from a restaurant in Santa Rosa called kiraku.
Literally the best thing I have ever eaten. The broth was so top teir. I will drive 3 hrs just to go back there
Having never visited Japan, I can't give an opinion on a favorite ramen shop there. However, there is a chain called Kizuki that happens to have a nearby location that I adore. Their garlic Tonkotsu is to die for and I would literally openly weep if they ever shut down.
You can also microwave a bowl or plate to warm it up, it takes a couple minutes but saves energy if your oven isn't on already :) looks amazing as always bri
Lucky I live in Japan and when I get the urge for ramen I'll head down the street to the local ramen house!
I've made ramen from scratch a bunch of times and this looks great, you did your research Brian. My favorite thing here is the beautiful pork shoulder chashu. Making great pork belly chashu is easy, but making great pork shoulder chashu is a bit harder- This looks excellent!
Thanks! This chasu is worth making alone. I sliced thick and seared the rest with sticky gochujang sauce. It was so sick
@@BrianLagerstrom Sounds great on its own, just that over a bowl of rice
Ramen is the king of IYKYK. I could do all of this work for my family, and not a one of them will know just how much goes into it.
My favorite Ramen shop in Berlin, Germany (which is where I'm from and live) would be Hako Ramen and *by far* my favorite Ramen there is also the tonkotsu. This is a dish I could legitimately eat every single day for the rest of my life and not get tired of it - before pizza or our Döner Kebab. This soup is just on an entirely different level!
Looks so good! At the start of the video, I thought no way would I do this. By the end of the video, I thought oooh fun weekend project lol!
Haha it is a fun project! Go for it!
It takes a long time, but a lot of that is inactive time. Can't wait to do this one. It's been on my list for some time. Even bought proper ramen bowls :)
Thanks Bri, I’ve been looking for an accessible Ramen recipe but I often get overwhelmed by the number of ingredients and the multiple flavour profiles. Your recipe is so accessible, I’m gonna be making it over the holidays! :)
the good thing about this is that you can make a huge batch, keep everything n the fridge and have a constant supply of ramen for like a week fort 2 people.
When i watch ramen videos and hear how you have to let the broth simmer for X+ amount of hours and the chashu marinate and rest for X+ amount of hours ... I think "damn. I'm sitting here watching this and those restaurants are doing that right now as I think". And that's so cool to me. So much time. One pot on. One pot off. One marinade in. One marinade out. It's continuous. Cycle after cycle they create the beautiful broth and sides for customers that just stop by for a quick meal. So much love for the people in the food industry. Everyone would be dead without you.
I was told All Clad stainless steel cooking set was too much. However, after seeing this video with the level of passion shown about a dish I’ve been eagerly wanting to learn for some time, I cannot wait to utilize all the cookware and in the process, make some delicious food. Thank you kind sir for providing such an informative video!
I did not expect this much work, ingredients and pots involved in a ramen dish haha. Looks great though
Thanks for watching
I'm going to make the aroma oil just for my instant Tonkotsu. I've got everything but fresh ginger right now in my kitchen. Noms. Thanks Brian.
Detailed and respected as usual. This is sure to be a slam dunk. I would love to get your take on a weeknight version that can be done in about 30 minutes as well.
That's definitely on the list. Thanks Jordon!
Would love to see a weeknight shorter version as well that is still very tasty but doesn’t take two days 😁
Ive been messing around making all kinds of ramen for a couple of years now and one piece of advice i can give is that almost all the components for ramen can be either frozen or refrigerated for easily 1-3 months. I make big batches of broth, noodles and chasu then package it in single servings in zip lock bags and freeze it. I do the same with the tare and aroma oil but these i keep in the fridge. The only ingredients i dont pre make is the eggs and fresh vegies (scallions etc). Doing it this way alows me to ramen anytime with only about 30 min needed for boiling the eggs and noodles from frozen (about 3 min) and heating up the liquids and then assemble the ramen bowl. Honestly its so close to tasting the same as when it was made its more than worth it and for superior to any instant ramens.
I've been craving Ramen for a while now and no good shop existe around my place. I decided to make a home chef out of myself and try this recipe for a dinerr party woth 4 more friends. I'm super thrilled to try it. I've completed many of your recipices and the details of the why do something is extremly helpful. All great success. Thanks for the recipes and keep on cooking!
Great video. A good brand for ramen noodles in the fresh/frozen section at the grocery store is Sun Noodle as they also make noodles for tons of Ramen restaurants in the USA. I think they're also at some western grocery stores like Whole Foods or Wegmans, in addition to international grocery stores.
Sun Noodle is the gold standard, in fact many restaurants don't even bother making their own noodles, they just use Sun Noodle. Very easy to find at any Japanese market and usually only 4 or 5 dollars. I think Sun Noodle also has full ramen soups in the frozen section, haven't gotten around to trying these yet though...
brian, holding a spoonful of an ingredient not intended to be consumed on its own: let’s eat this thing!
Video is great as always! I’m so appreciative of all your research and “practice runs” before we get this professionally finished recipe. Not sure I’ll ever do all the steps, but it was very educational, and I’ll appreciate my local ramen shop more than ever! 😉
My favorite Ramen shop is the one in kyoto that was right next to my hotel. It was red and black and white. I thnk it was literally called kyoto Ramen lol. A close second is akamichi Ramen in okinawa.
This Noodle is a true reflection of the chef’s creativity and skill.
Very nice dashi! With the fish, kelp and mushrooms. Used in miso as well. Delicious in so many Asian dishes!
I love that you gave the quick hack on the ramen noodles. More than anything though, would love to see an "easy" version of the broth; like how to make the most of what I have with time and buying minimal ingredients even assuming someone has a decent amount of Asian pantry staples.
the problem with making tonkotsu soup quickly is that you can't get the bone flavors.
if you have a pressure cooker it only takes 1~2h cooking + 30m~1h emulsifying at the end.
if you don't have a pressure cooker, the video said 3~4h but honestly it's more like 8~24h depending on bones used and what type of flavor you want.
if you want a quick pork paitan (emulsified soup) without the bone flavor (too much bone flavor isn't good anyway imo) maybe try something like this;
i haven't tested this recipe at all; i'm writing it off the top of my head by combining other quick ramen recipes and hacks i've learned:
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ingredients:
- minced pork
- lard
- gelatin
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1. mix the minced pork in water to get a weird slurry. it'll look pink and disgusting
2. bring that slurry to a boil and simmer. if you don't stir it it should form a raft like a consommé and the soup should stop being pink
3. when the broth is tasty (unsure how long), strain. add the gelatin
4. once the gelatin is dissolved, add the lard and blend to emulsify
5. done, add salt/msg/sugar/your tare of choice to season
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i guess if you're not using a tare you could also throw in some kombu with the pork in step 2 after the initial boil, tho if you do so, the pot should be below simmering.
hope that helps, don't hesitate if you have any questions
This is probably a once in a lifetime thing that I would cook at home but it sure made for a captivating video. Watched from start to finish.
After this video flying to Japan for a bowl of ramen seems a reasonable decisions 🤔
All I want for Christmas is a compilation of all the times Brian ate an ingredient, usually with hilarious results. 😂
It's amazing how ramen can mean anwhere from a $0.50 bowl of overly salted noodles to get you through college... to a life changing experience that can take tons of money and time to recreate. But you know what? It's SO worth it. Thanks for the recipe!
Daaaaanggg Bri, I didn't think you'd ever do a huge cooking project like this again. This is vintage Lagerstrom right here. I'm makin this real soon!
Amazing recipe vid! I don't know when I'll have the chance to make and consume so much, but I love seeing what goes into the process to make something like ramen that I often consider "too complicated to make at home." Really helpful to see it broken down like you did, into the simpleist terms possible.
I gave this a like and a comment, because this level of cooking is over the top.
I'm pretty sure this will make great Tonkotsu Ramen, but this video convinces me that buying ramen from a good ramen restaurant is well spent. The shear amount of money and effort that goes into this is well beyond what I'm willing to do for a single meal outside of Thanksgiving.
Finally!!! I’ve been waiting for years for someone to try to copy the famous Ichiran Tonkotsu 😍😍😍 Thanks Brian!
Great video that I can follow without feeling too overwhelmed! And glad to see the dancing is back!! :)
I have zero intention of making this - it looks insanely labour-intensive - but it was an amazing video. You're at the top your game!
I made tonkotsu like this and it took me like a week from gathering the ingredients to actually sitting down with the bowl. Not only is each step labour intensive but for final assembly you have to get the timing perfectly right. If you don't have a pressure cooker prepare to boil that broth for an entire day or two. It was so much goddamn work.
Was it worth it? No, at least not from a meal for 2 kind of perspective. It was like $50 worth of ingredients and a few days of effort. However it was worth it because I learned a lot and gained a newfound respect for ramen restaurants. A ton of work goes into making that noodle soup.
@@lindocalrissian0926Very true! Tonkotsu is very labor intensive, I make it a couple times a year. This is a cheater version that does seem to hit many of the important parts though. The eggs though need way more time, definitely work letting sit for a few days.
I spent the past three years trying to replace many of the places we used to enjoy. This and many of the other attempts on YT are pretty darn good!
I made this minus the noodles. Delicious Bri! Pressure cooker broke recently so did it stove top and it was very good. I had no idea how many serves it would make 6-8 at least!
Favorite ramen shop in Tokyo was Afuri ramen. When I visited on golden week back in 2017, they served a bowl that greeted you with a zesty, lemongrass broth and a nice chewy noodle. It was like going for a bike ride on beachfront.
I had no idea ramen was such a process! Newfound major respect to my favorite ramen place. Ramen is amazing.
I've been making ramen at home for about a year. I have been WAITING for this video!! Great one, Bri! Please consider a colab with Marion's Kitchen. Her soy eggs are amazing! You guys need an international food tour!
Will do!!
Something I learned from a sushi chef is that you can actually slow cook the chashu in the ramen broth. Saves a bit of time and makes it little bit more flavorful. Additionally, you can also use Kansui water as an alternative to just plain kansui. Hope these tips help someone!
The Jinya chain out of California uses the same aroma oil.
I've done a cheaty version of tonkatsu broth, where I bake st. louis ribs wrapped in foil for a few hours, to have delicious ribs. I keep a few ribs, and then all of the liquid, and use that as the broth base. Then, I put some of the rib meat on the ramen when I'm done making it. that way, instead of using a bunch of stuff I kind of chuck out, I get ribs to eat AND fancy ramen.
This looks awesome. Might make it for Christmas dinner!
Hi Brian, thanks for all the delicious receipt you make.
I am driving to the ramen restaurant to appreciate the effort they put into making ramen.
Great workout! To get the seasoned soft-boiled eggs evenly darker, add black tea leafs to the seasoning.
The main emulsifier for the fat is gelatine. A fair cheat is to just add gelatine powder to a good broth if already at hand.
Welcome back. Hope all is well. I like to see how it’s possible to make these recipes at home. 🇨🇦🇨🇦
I made ramen from scratch at the start of covid. I had time. The broth, the tare, the aroma oil, the eggs, the noodles. It was like two days to make. And it was.... fine? And really expensive for the like - 4 bowls I got out of the ordeal. I'll just stick to spending ~$20 on a bowl of the amazing stuff I've got all around me. But it did give me an appreciation for the work that goes into it (and economies of scale).
This might sound strange but I deeply appreciate that you don't try to "westernize" the foods you make. What I mean by that is I hate how bland westernized versions of most dishes end up on most recipe sites. It's like going to Panda Express for Chinese. No thanks. (sorry if I offended anyone who like PE, lol) Sure, you do your best to make them as accessible as possible, but the ingredients that matter, no matter how weird of foreign, you still keep in the recipe because you know that's what makes the dish legit. Big respect for that.
Thanks for sharing!
You can also use a blowtorch to boost the flavor of the char-siu before serving.
Did you use any of ramen lords info? Looks so good! Also would love to see you make a mayu (burnt garlic oil)
Ichiran have branches in NYC, and I can wholeheartedly recommend that you make it a part of your trip there. 🔥🔥🔥
We just went on our honeymoon to Japan. This was my wife’s favorite ramen. Mine was Menbaka Fire Ramen in Kyoto. Please please please make it. Thought it would be touristy, but it was amazing.
Also, the biggest difference between Japanese ramen and our ramen is absolutely the topping. You want an egg or green onion? Alright that’s extra and also the only topping most places offer. Not a ton of corn and daikon and radish and etc
Woah fire ramen? I’ll have to check it out
Because I live along the East Coast of the United States, high-quality Japanese cuisine options are limited, so I have been on a journey to expand my Japanese culinary skills over the last 6 years. I have been making homemade tonkotsu ramen for quite a few years now, and am always looking for new techniques for varied flavor options. You do present several interesting ideas that I plan on testing out - specifically the tare. For the broth, I have found that using a combination of pork femur and neck bones (at a ratio of 2:1) gives a really good mouthfeel without needing the trotter or fat back - but I do the traditional cook at a rolling boil for 18 hours instead of using a pressure cooker. I also add aromatics (ginger, onion, garlic, etc.) the last couple of hours to give some extra flavor to the broth. For the chashu, I always use pork belly instead of the shoulder, so I am curious of the flavor difference. Finally, I like the idea of letting the flour mixture set for the noodles instead of trying to knead right away then let sit for the dough to relax - I will need to give this a try.
Well yet another video from the B-man where I learn like five new things. Great stuff dude
Good to see another Brian vid in my feed! Hope you're doing alright my dude.
I met you in Japan 🙌🙌🙌👏👏👏
If you are looking for a trip to the Seattle area and need to find the best ramen place there, its actually in the next town over, Bellevue, and is called Hokkaido Ramen Santouka. I've never been to Japan to compare, but it is so authentic and delicious it has to at least be close.
Note: when you're talking about light and dark soy sauce, you show *regular* *light* soy sauce (*light doesn't mean the lower sodium variety). Lower sodium and regular sodium soy sauces are both light soy sauce. Dark soy sauce is thicker, more molasses-y and not simply "regular sodium" soy sauce. Google "Light vs dark soy sauce."
It's amazing!! i'm Japanese and always watching from Japan.
This ramen is the closest to Japan,other country youtuber I've ever seen.
You might be able to open the ramen shop in Japan.
I live in Fukuoka where tonkotsu ramen is from. Ichiran is from here originally and there are quite a few regional variations down here. Also, tare is pronounced closer to "tah-reh" as opposed to "tar-ray"
Nice! I would love to check that out. Just watched a mini doc on tonkotsu origins.
That absolute magic that happens with the dough from 9:53 to 9:54 is bonkers. That looks like it wanted more than a few passes, but I admit I don't have a pasta roller, so I'm probably overestimating the effort.
This a really accurate recipe oml. And the fact you use pork spines(which is what they use in ichiran)
Bri - According Chef Pailin of Hot Thai Kitchen, "light soy sauce" is regular soy sauce (such as Kikkoman). She says that companies that make dark soy sauce often call their regular soy sauce light to differentiate.
My favourite ramen shop, having never been to Japan, is Hokkaido Ramen Santouka. They boil their bone broth for 3 days straight to achieve that dreamy, delicious creaminess that is tonkotsu ramen (the only kind they serve). They have a few tare options, but I always go for/recommend the shio (salt) because it allows you to fully experience the sweet, deep porky flavours of the soup. It’s just mind-blowingly delicious.
I usually get it with a side of shibazuke (pickled Japanese eggplant, I believe), and it comes served with an umeboshi plum in the middle, which has the same pickled flavour as the shibazuke. The sour and salty flavour of the pickles really brings out the sweetness of the broth and their chashu, which is to die for.
Man… I wish I didn’t live 3 hours away from the nearest one now. I’m so hungry for good tonkotsu ramen.😭
Gonna surprise my wife with this one. Thanks Brian!
One tip for the ajitama (courtesy of Way of Ramen): put a piece of paper towel on top of the eggs in the bag. It’ll help avoid any unmarinated spots on them
Hey Brian, I'm making this for my birthday/nye for 7 people. I see your recipe says makes 4 bowls. But obviously 4 lbs of pork shoulder is enough for 7 people. How about the yield on the tare and the pork broth? Should I increase those proportions by maybe 50%? Looked like you had a lot of product in the video when you plated that one bowl. Thanks and very excited for this.
Please make a guide to pressure cooker stock video. I've always wanted to make my own stocks for ramen or sauces. Obviously boiling away for hours is more traditional, but many people can't do that and pressure cookers are becoming so common now. I think the video would do well now we're in winter, then it can be used for those comfort foods.
Great video! Gonna have to give it a try. I always think tonkotsu as intimidating endeavor but your vid make it less. I lived off ramen, sushi and yakiniku when I lived in Japan. Even though I'm shoyu ramen kinda guy I do love Tonkotsu especially from Ichiran. I do love their personal booth when you want peace and quiet as you devour your ramen. As a St Louis guy, have you tried Menya Rui? The Tsukumen is my favorite
How long have you been thinking about this! I so very much wanna give this a try!
Well done Brian! Let's eat this thing indeed 🕺🏾
The perfect recipe to cook for a crowd, it scales up so well, you just need pots big enough
I totally agree!
Love Ichiran, I brought back their packet ramen from Japan, its so good!
How many ramen places did you try? I'd be really surprised if Ichiran ranked above almost like
Any other ramen shop especially in Japan.
(No shade if you didn't try a bunch it's not ramen is the only food in Japan)
In reality I tried plenty of ramen shops in Japan and for this particular ramen he is making and if you are limiting to chain ramen shops it is within the top 3 depending on location. In general I would say that you are really more affected by the shops atmosphere than the taste of the ramen. I say this because most ramen shops tend to focus on one type of ramen meaning most ramen generally taste the same.
yeah it surprised me lmao, haven't been to japan but it seems to be a consensus in the ramen community that ichiran is low tier
Not even 15 seconds in and we're already hit unctuous. :) Ramen is one of my favorites so always looking how to make it at home. Thanks for the recipe!
I’ve missed your videos!! Glad you’re back and had a good trip. Hands down…best cooking channel on the tube.
Thanks dude.
I have a full time job so I don’t think I can ever make this but maybe I could use a few vacation days.
This looks amazing and I plan to make it soon. The ramen noodles definitely look doable, which would have been my main concern. Also, the egg procedure looks like it can be used for other dishes as well. I'm excited to try it. That must have taken forever to perfect.
Listen... I've already planned making a few of your recipes for hosting my family over the holidays (Detroit and deep dish pizzas, meatloaf). I was going to find a Pho recipe to have with Banh Mi for Christmas Eve...but now I want to make this because I've always wanted to make Tonkatsu ramen. You're gonna kill me if you put up a Pho recipe in the next 3 weeks (btw, I made your duck recipe last year for Thanksgiving).
Did you make the ramen? If you did how was it?😊
Great recipe. Can't wait to make it
If you go to an Asian grocery store there's a good chance you can find kansui there. Though of course using baking soda is more convenient and doesn't waste pantry space for a rarely used ingredient. Chashu is also usually made with pork belly, it's a little more fatty. Some people also leave the skin on, but there's a lot of debate over whether it's any good or not. If you sear your chashu after it's cooked though the skin can be pretty great. For the bones, you can just rinse, but a little scrubbing is nice too, because sometimes scum will come out of and stick to the bones and that requires a lot more effort to wash off. For a super high quality ramen it's also necessary to remove the niboshi (dried fish) heads and guts, though usually the head is all people will do since the guts take a lot of work. The head and guts impart a bitterness, so for absolute perfection will remove them, though usually the flavour isn't too strong.
I've also found Kombu gets pretty slimy after steeping for more than about 10 minutes. But I can respect the simplicity of "chuck it all in an pot and steep for 30 minutes"
Yeah, that's another important step.
I have actually made a really good tare with soy sauce, fish sauce, mirin, and mushrooms as these are staple in my kitchen.This would work for those that don't have the kombu or bonito on hand.
Fun project for those who are inspired to make this at home. But I think I’ll just pick some up at a ramen shop near by.
Omg I felt like crying watching this! It looks so delicious, but I’m allergic to Soy. I’ve tried so many things to replicate soy sauce, but nothing comes close. Could you do a video on how to make Asian food without soy?? Please!! I’m begging you 🙏🏻.
This might sound sacrilegious to some, but I find "Maggi" (you know, in the square bottle) to be extremely similar to ss. Also an amazing umami booster. I even once ate it with leftover sushi when I was out of ss and didn't feel like going to the store 😁
Gran video. 🙌 Se ve exquisito ese ramen. Gracias por tu trabajo! Siempre se aprende en tu canal de TH-cam.
watching you eat a spoonful of baked baking soda in the middle of hte video was the most unhinged thing ive seen from a food channel in a while. i would subscribe again if i could
Looks amazing and I 100% want to give this a go! But... times are tough for everyone, so real talk: what's the *estimated* cost in USD of whipping this up?
Ahhhh so excited to try this! I love you recipes, but I’ve only tried the bread ones so far
I am excited about this recipe but @brianlagerstrom I have a challenge for you. I want to make a Tarte Tatin for Christmas. I have looked all over and while there are several chef worthy videos out there, what most of them lack is artistic flair that I think you will nail. Claire Saffitz was the closest so far. Please, please consider making this in time for Christmas!
Although I would probably never make ramen myself, each of its part makes a great standalone dish or a flavorful base. Please introduce more techniques like 3:05 in future videos.
Emulsify your broth with the immersion blender after boiling but before moving to the fridge. Then you won't have those tiny bubbles in the broth the day of serving. Any fat that is not emulsified the day you serve should be discarded or even better, made into aroma oil.
The eggs and noodles should be made three days in advance and allowed to age in the fridge. The flavor difference is quite worth the wait.
I’ve been WAITING for this video.
Nakiryu. I stood in line for 90 mins to eat this life changing ramen last time I was in Tokyo. If you could please recreate their tsukemen dish, I would be forever grateful. Also…. I’d be damned impressed
There is a ramen shop in argentina called Nakama Ramen Corner that makes a black tosted garlic ramen and its the best ramen I've ever had, it would be nice to recreate! Great video and nice recipe, looks delicious!
finally a cooking youtuber who is not specialised in ramen who did good research.
Thanks very much for this. I try to
there were a few weird things here and there, the biggest one being the tip about laminating noodles a lot which you're not supposed to do. overlaminating has killed a ton of my earlier noodles.
otherwise this is decent info, a lot better than the average tonkotsu ramen recipe on youtube