BAKING. SODA.* I'm so sorry, any time I said baking powder, please interpret that as baking soda. I'm shy on sleep and I have lain waste to my own voice-over.
I’ve made this twice now, minus making the noodles from scratch cause, whatever... But man...it is SO satisfying to create this. The flavour just makes your eyes roll to the back of your head. Thank you Babish for a fantastic tutorial on ramen making.
I _could_ make this. But I have a packet of instant noodles in the cupboard too. *Don’t worry, I’ll eat it while watching Japanese game shows for true authenticity.*
For the marinated soft boiled eggs, there's a trick that saves on mirin and soy sauce: put the eggs and the marinade in a zip-lock bag, push the air out, and refrigerate.
@@machupikachu yup, no more than 24 hours for sure. i left a few in a bag like this for 3 days, for science, and tried one every day. after about 2 hours it was alright, but 8-16 was the sweet spot, after a day they were still ok, but you started to lose the taste of the egg, on day 2 the egg's texture started to change and the taste of the marinade was a bit too powerful, and on day 3 the yolk looked like it was hard boiled and the whole thing was too salty and tasted like i was eating the marinade turned into some type of horrible jelly candy
The thin wheat noodles in a rich tonkatsu broth... The pulpy soft-boiled egg which melts in your mouth, the roast pork... They all create a perfect harmony. It's the soul food of Japan beloved by everyone in the country!
Nah, babish’s dough looks a bit soft to me, he added a bit too much water. I’ve made ramen before and you really do have to step on it to knead it since it’s too hard to knead by hand
There's a little ramen shop a ways down the street from me and they make the most delicious black garlic ramen. They marinate their eggs with yuzu peel in addition to the regular marinade and put a bit of spinach for colour and crunch. Eat that in the dead of winter and you'll be warm for the rest of the day. Never underestimate the power of a good bowl of ramen.
Starting with some soft-boiled eggs; I have here some soft-boiled eggs which we have soft-boiled Shoot; I can't remember if he said soft or hard-boiled.
I thoroughly enjoy your style: voice/intonation and inflection, linguistic flare, humor, culinary creativity and skill. Thanks for sharing your passion and expertise.
Oh potatoes and molasses If you want some, oh just ask us They're warm and soft like puppies and socks Filled with cream and candy rocks Oh potatoes and molasses They're so much sweeter than algebra class If your stomach is grumblin' And your mouth starts mumblin' There's only one thing to keep your brain from crumblin' Oh potatoes and molasses If you can't see 'em put on your glasses They're shiny and large like a fisherman's barge You know you've eaten enough when you start seein' stars Oh potatoes and molasses It's the only thing left on your task list They're short and stout They'll make everyone SHOUT For potatoes and molasses
@@LancesArmorStriking Ah yes, it is sad, that so many people call that instant trash ramen... Can't even comprehend how you can even compare those cardboard strips with actual ramen, it's a sign you've never eaten decent fresh ramen before, but you wanna join the hype! xD
I usually add some canned, flaked ham/chicken to mine, and a boiled egg if I have some already done. Nowhere near as good as the 'real deal' but it works on a budget/low time.
lirio sogno judging from the profile pic, he looks no more than 20. He’s probably in college so he most likely doesn’t have the time, instruments, nor money to do this.
Anytime when you cook Japanese dish, you shouldn't use Lee Kum Kee soy sauce. Cuz its for Cantonese dish, the flavour is different from Japanese soy sauce. u should look for sth like Kikkoman soy sauce.
Depending on how you like your noodles, you can get a smoother texture by dusting with corn starch instead of flour. The different is striking, particularly when making something like soup dumplings where the noodle is supposed to be very delicate.
I so badly want one so i can do so many recipies... but i need better pans... and better utensils, and (you get the picture. I aint getting one of these for a long time)
Love these Babish videos, and thanks for this walkthrough - it looks so delicious that I really need to pick up some ingredients asap! One thing to mention... You've spelled "tonkotsu" correctly, but in the video you call it "tonkatsu". It's subtle but they have very different meanings. tonkotsu (豚骨) == pork bone, as in ramen broth tonkatsu (豚カツ) == pork cutlet, which is generally breaded/fried, and served with cabbage, rice and an amazingly delicious dipping sauce - kinda similar to A1 steak sauce, imo The only component they actually share is ton (豚), which means pig. Both are very delicious dishes though... perhaps make a tonkatsu video next? 👨🍳
Binging with Babish is what puts out Basics with Babish he hasn't pigeon holded himself at all. This could be a segway into another series he just chooses a new name that fits his naming convention... That way he can still do basics episodes and intermediate ones... All depends on how much time he can devote to adding on another layer.
I had my first bowl of tonkotsu ramen the other day and it is the best tasting ramen soup I ever tried. Makes you wanna learn how to make it so you can eat it everyday
I wouldn’t recommend using those metal Korean style chopsticks for noodles. I’ve burnt my lips so many times because they heat up wicked fast. Japanese wooden noodles all the way.
@@TheRanscat Korean, been using metal shit for 22 years, never happened to me once... that shit ain't made of aluminium it don't conduct heat that easy
You have inspired me to learn how to cook! My whole family loves your videos and it has brought us all together to start cooking again! Sending much much love from Fargo, North Dakota :)
Ramen egg is the best egg! We just had tonkatsu at our local ramen shop last night so this is such excellent timing. It’s such a great fall/winter ramen
Andrew! I just made this - sans the homemade pasta. Wow, what a task! I've never worked with pigs feet before. It turned out really well, and I'm so glad to discover some of these eastern flavors - the Tare in particular is such a power house. Beautiful recipe, thank you for your inspiring work!
Hands down, without a single shadow of a doubt, the pork broth in tonkotsu is literally the richest, porkiest, most hearty, most delicious broth I have ever tasted in my entire life. There is literally no substitute for a substance this heavenly. It is ABSOLUTELY WORTH EVERY SINGLE DROP OF SWEAT PUT INTO MAKING THIS DISH. WATERY SOUP THIS IS NOT! With that said, I will admit that it is A LOT OF WORK. I want to be able to eat this everyday, but alas, I neither have the time to watch a pot boil all day, nor I have the money to burn on expensive pork bones. So is there a less epensive way to make this? Does there exist some elusive "instantly tonkotsu" dry soup mix out there that I can purchase? I am willing to sacrifice SOME FLAVOR, as long as I can still have that rich pork flavor in the broth.
Just to encourage anyone doubting their abilities; the pork isn't actually hard to make, it just takes time. The broth looks similarly long-winded but simple. No, it only looks to be the noodles themselves that are tricky; so if you buy dry or fresh noodles that should work beautifully. So, 🍜 on my friends!
Your food honestly looks delicious and makes me wanna try and make these delicious meals (even though I rarely cook these days lol). I can't wait to see what else you make!
Japanese has tons of homophones, more than English, due to how Chinese readings got adopted into the language. But tonkatsu and tonkotsu are not pronounced the same way. The o and a vowels sound different.
An american pronunciation of tonkotsu sounds like the japanese pronunciation of tonkatsu. He’s pronouncing it with the o sound in “cot”. I guess he just doesn’t want to pronounce it traditionally.
In Japan even great bowls of ramen go for 450-650yen (roughly $4.50 -$6.50) while the US charges $10 a bowl. Its maddening how much they charge since these are far from premium ingredients and this is considered the equivalent of junk food to the Japanese.
I am pretty sure my Japanese wife wouldnt lie. I should reiterate. She made the comparison of ramen to hamburgers. Hamburgers can range from poor to great considering what it is made of inexpensive materials such wheat buns, veggies, and minced scrap meat. Some burgers are cheap while a standard premium can go up to $20. For what it is some people consider a burger a balanced meal while others, like my wife and I dont, even though we love burgers and I am sorta a burger conciser where I like to get a local burger from where ever I go. Burgers, like ramen, have a spectrum of quality, styles, and ingredients, but, for the most part, burgers are far from the consequential balanced or healthy meal. Ramen is pretty similar. Aside from Mega premium made bowls, ramen consists of relatively cheap and inexpensive ingredients and does have its die hard fans but can you really have a proper diet with the majority of your meals of 650円 ramen? I am just annoyed that great ramen I have had in Japan from my pocket change is selling for $10+ where I live from ramen exclusive restaurants.
CaseNumber00 I think the price range is little too low. It would be like 650-900yen and a lot of people including myself don't see it as junk food though it's not high end food either.
I was in Tokyo in August, and I payed between 800-1000 yen (not including tax) for a bowl of ramen, at breakfast time. but I'm sure like most countries with Tokyo being the biggest city it's gonna be the most expensive, I'm sure outside of Tokyo you will find cheaper Ramen.
It looks absolutely comforting and delectable, but you kept alternating between saying baking powder and baking soda for the alkaline solution. I'd think it would actually be baking soda, but even the recipe in the description says baking powder, so I'm not sure which you did.
I mean, baking soda is already alkaline (a base), so I don't know exactly why baking it changes that or would be necessary. Baking powder is baking soda combined with a dry acid, to create the chemical reaction for leafening, even if you don't add acids (like buttermilk, etc.).
under heat, baking soda changes from sodium bicarbonate to sodium carbonate, which is more alkaline. This changes its flavor, and also makes it much less water soluble, which is why ramen noodles stand up so well to soup.
I am way too hungry... can't eat anything before surgery and I'm watching this... pure torture! at least following this recipe would mean it's ready when I can eat :P also I'd recommend you to make something but you already did the Frasier special so I can die happy..
Food from JoJo's Bizarre Adventure: Spaghetti Al Nero Di Seppia; (Pasta with Squid Ink Sauce) Antipasto; from the Episode; "Lets Go Eat Some Italian Food!" - Diamond is Unbreakable - Episode 10 Harlot Spaghetti; from the same Episode as the Antipasto Lamb in Apple Sauce served with Asparagus; from the same Episode as the Antipasto Flan; from the same Episode as the Antipasto Grilled Fish; from the Episode; "Goodbye, Morioh Town - The Golden Heart" - Diamond is Unbreakable - Episode 39
CaseNumber00 bro don’t call us that you’re lucky we stick to our meme filled gloriousness and not invade every space we can fit ourselves in We only do that for only a little people of common sense notice us
You said baking "baking powder" first. Correctly said baking soda later. FUN FACT you made sodium carbonate or soda ash by liberating a C02 from the original sodium bicabonate. Hooray chemistry!
FUN FACT: You do not know what you're talking about. You didn't say one single correct thing. 1) What the fuck is C02? Which atom is the "zero" supposed to be? 2) Sodium bicarbonate does not become sodium carbonate by releasing CO2. What makes you think that? The bi in bicarbonate I suppose? That does not mean that there are two carbonate anions. It means there is one bicarbonate anion. 3) For sodium bicarbonate to become sodium carbonate, first of all, an extra sodium cation would have to appear out of thin air. That is not possible. Secondly, the bicarbonate anion would have to lose a hydrogen to become a carbonate anion. I don't believe that is possible either. Maybe with sodium hydride? It might be possible for this to happen: NaH + NaHCO3 -> Na2CO3 + H2. I doubt that that kind of reaction is possible, but all I'm saying is that the equation is balancable.
Theres a local ramen restaurant downtown where I live and my first encounter with traditional ramen was Tonkotsu ramen. Definitely worth every cent. Unfortunately I had a stomach bug that day but I still powered through.
I learned that alkaline baking soda trick from Alex 😃 and the results is pretty amazing, the texture is very similar to those ramen noodles you get from Japanese restaurant
You can also just boil standard store bought spaghetti/angel hair noodles in water with a little plain baking soda and get pretty good results. It's about 80% as good for 10% the effort.
@@100nitrog2 have you try the alkaline solution method? If you haven't then you should try it sometimes, actually there's one ingredients (i forgot the name) that used in traditional ramen, and how it works is pretty much the same as baking a bicarbonate soda you increased the ph level of your dough and it's make the noodles more springy And BTW unlike Italian pasta ramen noodles doesn't have eggs on it
Only fresh pasta has eggs in it. Dried pasta is basically just semolina flour and water. The reason I mention that method is because it's waaaaayyy easier than making your own noodles, and the results aren't all that different. In fact, I'm changing the ratio to 90% the results for 5% the effort.
Nameless and Shameless I mean, yeah but some of us dont have enough time and passion to devote to cooking, therefore I like to say that I cant cook lol
Not to mention the price of all the equipment. Sure, I probably COULD cook this if I really put my mind to it, but I don't have the money to spare on a pasta roller or sous vide cooker
Love you dude, But "Tonkatsu" and "Tonkotsu" are pronounced differently because they are two very different dishes in the japanese food scene. If you order "Tonkatsu" (as you mispronounced "Tonkotsu" in this video) in Japan.... you get a Pork Cutlet with rice. Just letting you know.
Nobody cares that you know the difference between か and こ you dumb weeb loser. He's speaking English; He's using the English "o" as in COT. You pronounce ramen wrong every single time you say 'rah' instead of ラー, but I bet you don't break your own balls over it.
@@mrlahey2530 I mean, technically the issue isn't just that he's mispronouncing the name, but that his mispronunciation leads to him saying the name of an entirely different dish. No need to get so aggressive and assume that someone is a weeb just because the difference bothers them. Also he isn't saying o as in cot he's saying "o" as in cat. It might be a product of his accent but he should still take care to get the pronunciation of dishes right.
BAKING. SODA.*
I'm so sorry, any time I said baking powder, please interpret that as baking soda. I'm shy on sleep and I have lain waste to my own voice-over.
Good video
Great video! I think I'll stick with college dorm room packaged ramen though.
Binging with Babish I never noticed...
So you correct this, yet you said Tonkatsu 3+ times in this video...
You should be sorry about the failed Naco you made last video 😢
"Isn't loving yourself the most important technique I could teach you?"
Brought the biggest smile to my face
@Tim Evans ........ K, Tim.....
@@cegant Everyone starts from somewhere! There's absolutely no shame in taking your time and finding pride in what you make as you learn :)
*Wants to prepare something but gets lazy and orders a pizza*
*full of regret, selfloathing and pizza...*
Kallen Marcavage SAME!
I just imagined your smile being like you profile pic.. welp
"Use your own words"
Textbook: 30 minutes.
Babish: One half of one hour.
Meanwhile in Bavaria:
A hoiberte Stund!
@@TheGogeta222 oida mia san überoi xd
@@bbpoisonn joamoi do mogste Recht hobm!
@@TheGogeta222 mei wenns um a guads essen und was zum dringa geht warn mia no nia weid weg
@@johannesm7765 luhija sog i! XD
I’ve made this twice now, minus making the noodles from scratch cause, whatever...
But man...it is SO satisfying to create this. The flavour just makes your eyes roll to the back of your head. Thank you Babish for a fantastic tutorial on ramen making.
I did and I ran out of water for the pig feet !! What did I do wrong 😔
@@standforcanada4967 you guys don't drink tap water?
Beautiful outcome ! I just wish the ramen bowl at the end was 2x times bigger 😉
Agreed. He pulled out that bowl and my first thought was 'no, he's not going... yup. he did.'
ALEXXXX!! You're the man! Collab. collab. COLLAB. COLLAB!!!!
Alex French Guy Cooking oh my god it’s Alex of the ramen
Collab!
Qu'est-ce que tu penses de la recette de nouilles Alex?
I _could_ make this. But I have a packet of instant noodles in the cupboard too.
*Don’t worry, I’ll eat it while watching Japanese game shows for true authenticity.*
A true lad ^
Watch some Houseki no Kuni
@@thirsty1629 Gems of true culture. Also toss in some ham pieces and a sunny side...make that a scrambled egg, basically the same thing /s
Hentai*
@@LazyYes I see you are a man of culture as well.
@@nothing11558 damint I was gonna say that
It's almost been a year and nobody has said this.
"AND A GUN!"
Is this an Assassination Classroom reference?
my man had balls eating ramen off a gun huh
you forgot the garlic... Then you add the gun
“Two spoons of minced garlic.... AND A GUN”
Leave the gun, take the cannoli.
For the marinated soft boiled eggs, there's a trick that saves on mirin and soy sauce: put the eggs and the marinade in a zip-lock bag, push the air out, and refrigerate.
you can wrap the egg in marinated soaked paper towel as well!
Refrigerate for how long?
@@RoxiriOrSokai overnight. Probably no more than 24h or so, or the soy will get to the yolk and firmen it up
@@machupikachu yup, no more than 24 hours for sure. i left a few in a bag like this for 3 days, for science, and tried one every day. after about 2 hours it was alright, but 8-16 was the sweet spot, after a day they were still ok, but you started to lose the taste of the egg, on day 2 the egg's texture started to change and the taste of the marinade was a bit too powerful, and on day 3 the yolk looked like it was hard boiled and the whole thing was too salty and tasted like i was eating the marinade turned into some type of horrible jelly candy
Can you cook up the dumplings from Filthy Frank's music video?
Donut Operator nerd!
Donut? What you doin’ here?
You need to look out for the Roof Koreans before they try and take some of this Ramen!
ayyy you're my favorite youtuber
Marvel- "infinity wars is the most ambitious crossover of all time"
Me -
Donut Operator!!!
“Soft boiled eggs, which we have soft boiled”
but yes of course
Ah yes, the poison for Kusco. Kusco’s poison.
Ah yes, the floor is made of floor
weird cause i hard boil my soft boiled eggs :/
Ah yes homosexuality is gay.
Hmmm *y e s* the floor here is mafe of floor
*Probably never going to make this but a least you can see how it's made with Babish*
Should be the description for his entire channel tbh
“Basics”. Proceeds to outline a several day long chemistry project.
Hehehe, Babish, count me in.
The 'basic' part of this is the fact that he's using alkaline salt. heh
@@dox_xus you can still eat it with basic, human teeth. He doesn’t recommend it tho.
Be careful, you may die
Neil Red be like
From Basics with Babish to Real Shit with Babish.
10/10 going out for ramen tonight
The perfect addition to the Babish gauntlet!
- Binging With Babish
- Basics With Babish
- Real Shit With Babish
YEAH, BUT IS IT SODA OR POWDER OMG WHAT
Pixel Perfect ITS BAKING SODA NOT POWDER
@@obymo.7321 he said both though
Pixel Perfect NO LOOK AT THE PINNED COMMENT
"Baking powder. Yes that is what I meant to say"
*Looks at comments*
"NO THAT ISN'T WHAT I MEANT TO SAY"
lol
Shef
"That .39 cent crap you used to eat in college"
I also still eat that stuff and its weird how you can crave it from time to time
Proudly still eat it.
I eat shin ramyun and neoguri 👌 it's more expensive, but well worth it
@@UndecisiveAngel yea, the spicy stuff is delicious😁
Comfort Food
Cyberwolf74 we’re all commenting a year late 😂
The thin wheat noodles in a rich tonkatsu broth... The pulpy soft-boiled egg which melts in your mouth, the roast pork... They all create a perfect harmony. It's the soul food of Japan beloved by everyone in the country!
Babish: **kneads the dough thoroughly**
Jun's kitchen: **steps on dough**
wasn't that for udon though?
Nah, babish’s dough looks a bit soft to me, he added a bit too much water. I’ve made ramen before and you really do have to step on it to knead it since it’s too hard to knead by hand
Udon traditionally u do have to step on
Quang Tran uses his bare hand
@@hello291994 aayy I love quang
There's a little ramen shop a ways down the street from me and they make the most delicious black garlic ramen. They marinate their eggs with yuzu peel in addition to the regular marinade and put a bit of spinach for colour and crunch. Eat that in the dead of winter and you'll be warm for the rest of the day.
Never underestimate the power of a good bowl of ramen.
You're lucky to have a good ramen shop near you
Mokko You had me at yuzu peel. Ramen, esp. tonkotsu ramen, really is day-changing. it's like you can taste the care the went into it.
Never underestimate the power of a good bowl of whamen
Starting with some soft-boiled eggs; I have here some soft-boiled eggs which we have soft-boiled
Shoot; I can't remember if he said soft or hard-boiled.
I know you may have already figured it out but ramen is always served with soft boiled
@@squeemcgee1086 there was never any doubt, the joke is that Babish said soft-boiled three times in a row in a single sentence
@@Substitute_Zero ohhhh i was confused on what they were saying, thanks
I thoroughly enjoy your style: voice/intonation and inflection, linguistic flare, humor, culinary creativity and skill. Thanks for sharing your passion and expertise.
k
*Advanced with Babish*
Advanced with Andrew*
@@syedahmed1914 *B A B I S H
Beyond the Basics with Babish
Bigger with babish?
Fun isn't something one considers when watching a cooking channel, but Babish .............. does put a smile on my face
Nice.
Ok Thanos
r/UnexpectedThanos
Mr Babish I don't feel so good...
If you like fun cooking that still teaches you something, watch you suck at cooking, if you haven't that is
I would love to see what you can do with Potatoes and Molasses from Over the Garden Wall
Jacko77 yessss get this to the top I love OTGW
Oh potatoes and molasses
If you want some, oh just ask us
They're warm and soft like puppies and socks
Filled with cream and candy rocks
Oh potatoes and molasses
They're so much sweeter than algebra class
If your stomach is grumblin'
And your mouth starts mumblin'
There's only one thing to keep your brain from crumblin'
Oh potatoes and molasses
If you can't see 'em put on your glasses
They're shiny and large like a fisherman's barge
You know you've eaten enough when you start seein' stars
Oh potatoes and molasses
It's the only thing left on your task list
They're short and stout
They'll make everyone SHOUT
For potatoes and molasses
Great idea
Perfect for Fall!
we need!
If this was true basics, he’d go down to 7/11, buy a pack of instant ramen and eat it straight out of the pack in his car.
True basics assumes he doesn't have a car.
It's Basics with Babish, not Depression with Babish
It's Basics, not a degree in arts.
@@THENAMEISQUICKMAN
Sad how common this is though that so many people can relate (and gave thumbs up)
@@LancesArmorStriking Ah yes, it is sad, that so many people call that instant trash ramen... Can't even comprehend how you can even compare those cardboard strips with actual ramen, it's a sign you've never eaten decent fresh ramen before, but you wanna join the hype! xD
It would be a dream if you had a collaborator with Jun from Jun’s Kitchen
That'd be a little difficult...distance wise
@@joanj3319 theres a thing called : "travelling."
Joan J his wife is american I don’t think itd be too hard to close the distance
Joan J i think this might be a bit new, but how about they do it babish-YSAC collab style?
@@normahmansoor2888 they have done it!
If you want the real Tonkotsu experience, you really need to blast the sound of Cicada's in the summer.
Which region of Japan though? There are something like 20 kinds of cicadas.
Any variety, I guess. Ramen is consumed countrywide, so just blast it.
No problem here in Dallas, TX. I work from home, and constantly hear them outside.
@@dougtle same in San Antonio and Austin
MIIIIIIIIIIN MIIIIIIIIIIN MIIIIIIIIIIIIIIIIIIIIIIIIIIIIIN
**Proceeds to make instant noodles**
Every broke college student.
It is basic
And convenient
*and shows that you’re broke from spending money for V-🅱️ucks*
I usually add some canned, flaked ham/chicken to mine, and a boiled egg if I have some already done. Nowhere near as good as the 'real deal' but it works on a budget/low time.
I'm here for you bro 🍲
This Ramen is sooooo complex and costly
i still can’t get over how beautiful your cinematography of your videos are, especially this one
When I retire I will do this recipe. Promise.
Why not now
lirio sogno judging from the profile pic, he looks no more than 20. He’s probably in college so he most likely doesn’t have the time, instruments, nor money to do this.
When I have the money I will do this recipe. Promise.
Ken Ruan I agree with you... what a shame that recipe😡😡😡
We all say that. Lmao
Anytime when you cook Japanese dish, you shouldn't use Lee Kum Kee soy sauce. Cuz its for Cantonese dish, the flavour is different from Japanese soy sauce. u should look for sth like Kikkoman soy sauce.
I learned this 42 years ago while dating a Japanese man.
kikkoman is best
years ago I was chinese
is that a motherfucking shenmue reference
Fuck soy in general.
Please make the SpongeBob 3-day potato salad!!
ShaGoo THREE DAYS!!!
3 days oof
Dew it
It took me three days to wait for that video, THREE DAYS!!!
LOLOLOLOLOLOL
Me: Clicks on Basics with Babish
Babish: This week we're gonna take a departure from basic skill.
Me: I don't even cook.
You can create a close approximation by taking some instant Ramen and adding too much MSG
“and really, isn’t loving yourself the best thing i could ever teach you” what a man
Nice!
You are a legend papadesuyo777! I love love your video
let's get this out on a tray
Depending on how you like your noodles, you can get a smoother texture by dusting with corn starch instead of flour. The different is striking, particularly when making something like soup dumplings where the noodle is supposed to be very delicate.
"And really isn't loving yourself the most important technique I can teach you?"
Wholsome with Whabish
*Naruto wants to know your location*
🍜🍜🍜🍜🍜🍜🍜🍜🍜🍜🍜
🍜🍜🍜🍜🍜🍜🍜🍜
He hate minma
This is what we be eating before we storm area 51
Just a kid It can’t be blank lol
"I think that's the only way you can get one of these, as a Christmas or wedding gift."
NOT TRUE. I'm getting it as a graduation gift.
Yeah, what are you graduating from, culinary school?
@@chrisluong1580 gender studies
I bought my own... I guess nobody loves me.
I so badly want one so i can do so many recipies... but i need better pans... and better utensils, and (you get the picture. I aint getting one of these for a long time)
I got one for my birthday
Love these Babish videos, and thanks for this walkthrough - it looks so delicious that I really need to pick up some ingredients asap!
One thing to mention... You've spelled "tonkotsu" correctly, but in the video you call it "tonkatsu". It's subtle but they have very different meanings.
tonkotsu (豚骨) == pork bone, as in ramen broth
tonkatsu (豚カツ) == pork cutlet, which is generally breaded/fried, and served with cabbage, rice and an amazingly delicious dipping sauce - kinda similar to A1 steak sauce, imo
The only component they actually share is ton (豚), which means pig. Both are very delicious dishes though... perhaps make a tonkatsu video next? 👨🍳
I have watched this video like a dozen of times. I find it soothing and relaxing. Maybe it's the music.
Ain't nothing better than a 360p BwB video
That's it chief
1080p on a crappy school pc
Jokes on you, 45 minutes later it's full HD.
Ain't nothing like a minute long ad before a babish video
Christian Lowther - You haven't used a crappy school pc unless you've used an Apple IIe from 1992.
He's already realized he pigeon holed himself with the name basics
Time to make a second channel, Intermediate Level Cooking with Babish.
@@burnt_alive3853 Better with Babish
Binging with Babish is what puts out Basics with Babish he hasn't pigeon holded himself at all. This could be a segway into another series he just chooses a new name that fits his naming convention... That way he can still do basics episodes and intermediate ones... All depends on how much time he can devote to adding on another layer.
You could interpret it as he's making it simple
Love the terminology my dude
When you're so early to a video it's in 360p only lol
Holy early and quite The Culinary Elfie
Oh god you're right
Yup
Aaaaaaahhhhhh I don't like it
Very same tbh
It's 360 here too
I had my first bowl of tonkotsu ramen the other day and it is the best tasting ramen soup I ever tried. Makes you wanna learn how to make it so you can eat it everyday
"Isn't loving yourself the most important technique I can teach you?". Intentional innuendo?
I wouldn’t recommend using those metal Korean style chopsticks for noodles. I’ve burnt my lips so many times because they heat up wicked fast. Japanese wooden noodles all the way.
Wooden noodles?😂😂
señor hēirén thank you for pointing out how dumb I am haha
how long do you dip them in the soup for so they heat up?! they're only meant for picking up the noodles from the soup
@@mountainsnotwaves7874 yeah but if you do it a bunch of times they will heat up, like a spoon.
@@TheRanscat Korean, been using metal shit for 22 years, never happened to me once... that shit ain't made of aluminium it don't conduct heat that easy
Call the Advanced series "Advanced with Andrew"
Congrats you found out the most complicated way of making soup. You are the winner.
You have inspired me to learn how to cook! My whole family loves your videos and it has brought us all together to start cooking again! Sending much much love from Fargo, North Dakota :)
Women should know how to cook already
Okay :)
@Nooo o Found the sexist.
@@generalnando5722 ur weird bruh
Could you make some of the food from jojo like Ink Pasta or anything Tonio made
Roar Man I agree ☝️
YES! YES! YES!
I mean...BwB is great,but Tonio?
Nah, make purple jam sphagetti... You k ow what imma make a comment about it
omg yes!
Ramen egg is the best egg!
We just had tonkatsu at our local ramen shop last night so this is such excellent timing. It’s such a great fall/winter ramen
I'm clicking the broth link in the description and its a link to sean evans, chocolate, and ham water
Go to 3:31 on that video
I can hear French guy cooking comin' over any second now.
Alex lived and breathed Ramen when he was doing it do. A lot more in depth
Shayan Givehchian Alex was fucking crazy over ramen lol
Already found him
Andrew! I just made this - sans the homemade pasta. Wow, what a task! I've never worked with pigs feet before.
It turned out really well, and I'm so glad to discover some of these eastern flavors - the Tare in particular is such a power house. Beautiful recipe, thank you for your inspiring work!
"Loving yourself is the most important technique I can teach you"
.... wholesome
Hands down, without a single shadow of a doubt, the pork broth in tonkotsu is literally the richest, porkiest, most hearty, most delicious broth I have ever tasted in my entire life. There is literally no substitute for a substance this heavenly. It is ABSOLUTELY WORTH EVERY SINGLE DROP OF SWEAT PUT INTO MAKING THIS DISH. WATERY SOUP THIS IS NOT!
With that said, I will admit that it is A LOT OF WORK. I want to be able to eat this everyday, but alas, I neither have the time to watch a pot boil all day, nor I have the money to burn on expensive pork bones.
So is there a less epensive way to make this? Does there exist some elusive "instantly tonkotsu" dry soup mix out there that I can purchase? I am willing to sacrifice SOME FLAVOR, as long as I can still have that rich pork flavor in the broth.
BABBY AND BRAD IN THE SAME DAY. WHAT DID I DO TO DESERVE THIS.
BRABBY!
BRABBY
@@stormbob oh lmao
Honestly they had to have planned this
Exactly how I was feeling... I even went and had some garlic and now in feeling truly super human
Yeah.... I don't have enough money for this stuff.
Yea... Same 🤦🏻♂️
@EVOlution Production Studios Dude even all the ingredients are hella expensive
EVOlution Production Studios haha. You can make noodles with a knife and rolling pin. Sure it’s not perfect and even. But it doesn’t need to be.
@@REALletsfail IKR, The cost of the Pork Belly itself is enough to order an authentic Tonkotsu ramen from a JP restaurant.
@@Vivi_Strike Sure but if you make it you make a lot of bowls of Tonkotsu ramen
Finally someone actually talks about Tare. I swear that's one of the most elusive things in cooking
'Tare' really just means 'sauce.' Like, a tare for Japanese dumplings is usually just rice vinegar and soy sauce, with optional rayu (a chili oil).
babish: “this may be looking really fishy”
me: *add fish sauce*
Just to encourage anyone doubting their abilities; the pork isn't actually hard to make, it just takes time. The broth looks similarly long-winded but simple.
No, it only looks to be the noodles themselves that are tricky; so if you buy dry or fresh noodles that should work beautifully.
So, 🍜 on my friends!
'Tonkatsu' is fried pork cutlet, 'TonKOTsu' is the pork bone broth you're talking about!
This needs to be higher. I am slightly disappointed that Babish didn't know the difference. But the recipe itself looks DELICIOUS.
@@justsmilejs Thanks. I just don't want a bunch of people mispronouncing names and referring back to this vid.
that sounds gross as hell.... "tonko" what??
I'm sure he does know. Just a lot of people who only have English as a language can't pronounce it naturally well, I think
@@newtonroberts590 'oh' vs 'ah' shouldn't be too hard to differentiate, but that's just me
"isn't loving yourself the most important technique I can teach you" yes it is 🤘
"but isn't loving yourself the most important technique i could teach you?" my heart 🥺
Your food honestly looks delicious and makes me wanna try and make these delicious meals (even though I rarely cook these days lol). I can't wait to see what else you make!
Good stuff but still waiting for Shrimp Part 2!
Serioisly, Bubba's list has barely been scratched.
“ and really isn’t loving yourself the most important technique that I could teach you? “
I...I love this man. 😭❤️
I wasn't ready for "and isn't loving yourself the best lesson I could teach you?" 🥺😭♥️
You're saying "Tonkatsu" as opposed to "Tonkotsu". Tonkatsu is fried pork cutlet and Tonkotsu is ramen broth.
スーパーヒーローウルトラマン I visited japan and somehow didn’t understand why they had the same name for the two very different dishes
He got corrected like a zillion times in the comments of the last video but apparently hasn't noticed yet
Not like english is much better, can means two different things, whether and weather .etc
Japanese has tons of homophones, more than English, due to how Chinese readings got adopted into the language. But tonkatsu and tonkotsu are not pronounced the same way. The o and a vowels sound different.
An american pronunciation of tonkotsu sounds like the japanese pronunciation of tonkatsu. He’s pronouncing it with the o sound in “cot”. I guess he just doesn’t want to pronounce it traditionally.
To honor 30 years of The Simpsons, make Pink Donuts or Ribwich
Waheed Abdullah Didn’t he already make steamed hams?
Nope. Just Moon Waffles, Skinner's Stew, & Flander's Hot Cocoa
He also made the crayon sandwich
+Anonymous That Sandwich was Skinner's Stew according to the video title
Waheed Abdullah yeah he did in P.O.W. Stew episode
Can you make the Rig Juice that Rigby made from Regular Show
This is my favorite episode so far (watching out of order), because of that last lesson before the website advert. Thank you.
I literally went out of my way to see how much the kitchen aid attachment was and I’m shook.
Tell us plz
@@javiermendoza1999 $200
Murder Cloak you just got 200 random extra dollars lying around?
In Japan even great bowls of ramen go for 450-650yen (roughly $4.50 -$6.50) while the US charges $10 a bowl. Its maddening how much they charge since these are far from premium ingredients and this is considered the equivalent of junk food to the Japanese.
I am pretty sure my Japanese wife wouldnt lie. I should reiterate. She made the comparison of ramen to hamburgers. Hamburgers can range from poor to great considering what it is made of inexpensive materials such wheat buns, veggies, and minced scrap meat. Some burgers are cheap while a standard premium can go up to $20. For what it is some people consider a burger a balanced meal while others, like my wife and I dont, even though we love burgers and I am sorta a burger conciser where I like to get a local burger from where ever I go. Burgers, like ramen, have a spectrum of quality, styles, and ingredients, but, for the most part, burgers are far from the consequential balanced or healthy meal. Ramen is pretty similar. Aside from Mega premium made bowls, ramen consists of relatively cheap and inexpensive ingredients and does have its die hard fans but can you really have a proper diet with the majority of your meals of 650円 ramen? I am just annoyed that great ramen I have had in Japan from my pocket change is selling for $10+ where I live from ramen exclusive restaurants.
Do you even understand how economics work ?
CaseNumber00 I think the price range is little too low. It would be like 650-900yen and a lot of people including myself don't see it as junk food though it's not high end food either.
@@ponznasuda7880 Everything is expensive in America. These people spend $20 on food per day.
I was in Tokyo in August, and I payed between 800-1000 yen (not including tax) for a bowl of ramen, at breakfast time. but I'm sure like most countries with Tokyo being the biggest city it's gonna be the most expensive, I'm sure outside of Tokyo you will find cheaper Ramen.
It looks absolutely comforting and delectable, but you kept alternating between saying baking powder and baking soda for the alkaline solution. I'd think it would actually be baking soda, but even the recipe in the description says baking powder, so I'm not sure which you did.
I mean, baking soda is already alkaline (a base), so I don't know exactly why baking it changes that or would be necessary. Baking powder is baking soda combined with a dry acid, to create the chemical reaction for leafening, even if you don't add acids (like buttermilk, etc.).
under heat, baking soda changes from sodium bicarbonate to sodium carbonate, which is more alkaline. This changes its flavor, and also makes it much less water soluble, which is why ramen noodles stand up so well to soup.
Ah shit - it's baking soda - my bad! This is what happens when you do voice-over at 7AM and are not a morning person.
“Roll it in 3’s like you know what.” I love this guy!
I am way too hungry... can't eat anything before surgery and I'm watching this... pure torture! at least following this recipe would mean it's ready when I can eat :P
also I'd recommend you to make something but you already did the Frasier special so I can die happy..
Good luck on your surgery dude!
@@marsonsaturn Pretty sure its a girl
Watch more! Old babby would be proud of you. Also good luck with the surgery dude
@@averylividmoose3599 even women can be dudes my dude
@@nathanielpaige9378 facts my dude
Food from JoJo's Bizarre Adventure:
Spaghetti Al Nero Di Seppia; (Pasta with Squid Ink Sauce)
Antipasto; from the Episode; "Lets Go Eat Some Italian Food!" - Diamond is Unbreakable - Episode 10
Harlot Spaghetti; from the same Episode as the Antipasto
Lamb in Apple Sauce served with Asparagus; from the same Episode as the Antipasto
Flan; from the same Episode as the Antipasto
Grilled Fish; from the Episode; "Goodbye, Morioh Town - The Golden Heart" - Diamond is Unbreakable - Episode 39
I'm gonna second the shit out of this, especially the Squid Ink pasta / Spaghetti Al Nero Di Seppia.
YES! YES! YES! YES! YES!
You Jojo fans are insufferable. Go back to Reddit.
CaseNumber00 bro don’t call us that you’re lucky we stick to our meme filled gloriousness and not invade every space we can fit ourselves in
We only do that for only a little people of common sense notice us
Don't you mean manner?
"You've come a long way from that 39 cent crap"
Me, eating my 39 cent top ramen: yeah!
I’ve graduated to 75 cent Maruchan Yakisoba bowls. They have a Mac and cheese flavor.
When you are a bit older and have moved on from epic mealtime. This👆
That does actually look like authentic japanese ramen. Reminds me of when I was there now I can’t wait to go back. Good job Babish
Speaking of ramen. You should make the ramen in Dr. STONE
Aint it the same thing but with wild buckewheat
yes, and he should make senko cola too
Letting them "chill the hell out" is my new favorite thing
“That 39 cents of packaged crap you used to eat in college”
Dude, why’d you have to get personal?
@Jeffrey Grimes nah mate, it was the shit
for ya high class tongue
You said baking "baking powder" first. Correctly said baking soda later. FUN FACT you made sodium carbonate or soda ash by liberating a C02 from the original sodium bicabonate. Hooray chemistry!
those are some words
I fucking love chemistry!
I LOVE CHEMISTRY SO MUCH
Fuck you and chemistry
FUN FACT: You do not know what you're talking about. You didn't say one single correct thing.
1) What the fuck is C02? Which atom is the "zero" supposed to be?
2) Sodium bicarbonate does not become sodium carbonate by releasing CO2. What makes you think that? The bi in bicarbonate I suppose? That does not mean that there are two carbonate anions. It means there is one bicarbonate anion.
3) For sodium bicarbonate to become sodium carbonate, first of all, an extra sodium cation would have to appear out of thin air. That is not possible.
Secondly, the bicarbonate anion would have to lose a hydrogen to become a carbonate anion. I don't believe that is possible either.
Maybe with sodium hydride? It might be possible for this to happen: NaH + NaHCO3 -> Na2CO3 + H2. I doubt that that kind of reaction is possible, but all I'm saying is that the equation is balancable.
This is not basics. This is advanced topics.
BigFire he said that in the beginning
Yeah and this is not Babish. This is *Badvancesh* topics.
That's why there's How to Basic
Tonkotsu =/= tonkatsu. Tonkotsu is pork bone while tonkatsu is pork cutlet (usually tenderloin).
ive made my own Tonkostsu ramen 3 times, and it is indeed rewarding, takes about 2 to 3 days but worth it
Theres a local ramen restaurant downtown where I live and my first encounter with traditional ramen was Tonkotsu ramen. Definitely worth every cent. Unfortunately I had a stomach bug that day but I still powered through.
I learned that alkaline baking soda trick from Alex 😃 and the results is pretty amazing, the texture is very similar to those ramen noodles you get from Japanese restaurant
You can also just boil standard store bought spaghetti/angel hair noodles in water with a little plain baking soda and get pretty good results. It's about 80% as good for 10% the effort.
@@100nitrog2 have you try the alkaline solution method? If you haven't then you should try it sometimes, actually there's one ingredients (i forgot the name) that used in traditional ramen, and how it works is pretty much the same as baking a bicarbonate soda you increased the ph level of your dough and it's make the noodles more springy
And BTW unlike Italian pasta ramen noodles doesn't have eggs on it
I learned it when I was trying to make Natron
Only fresh pasta has eggs in it. Dried pasta is basically just semolina flour and water. The reason I mention that method is because it's waaaaayyy easier than making your own noodles, and the results aren't all that different. In fact, I'm changing the ratio to 90% the results for 5% the effort.
I love watching his videos knowing I can't cook
Nameless and Shameless I mean, yeah but some of us dont have enough time and passion to devote to cooking, therefore I like to say that I cant cook lol
@Nameless and Shameless thanks G
@@satan9487 true
Not to mention the price of all the equipment. Sure, I probably COULD cook this if I really put my mind to it, but I don't have the money to spare on a pasta roller or sous vide cooker
I can cook I just don't lol
"Isn't loving yourself the best technique I can teach you?"
Yes
I would like to cook this someday; maybe Ill come back in years to say I have/haven't
Love you dude, But "Tonkatsu" and "Tonkotsu" are pronounced differently because they are two very different dishes in the japanese food scene. If you order "Tonkatsu" (as you mispronounced "Tonkotsu" in this video) in Japan.... you get a Pork Cutlet with rice. Just letting you know.
My Japanese girlfriend is losing her shit right now each time he says it wrong.... 😅
Ok weeb
Nobody cares that you know the difference between か and こ you dumb weeb loser. He's speaking English; He's using the English "o" as in COT.
You pronounce ramen wrong every single time you say 'rah' instead of ラー, but I bet you don't break your own balls over it.
@@mrlahey2530 I mean, technically the issue isn't just that he's mispronouncing the name, but that his mispronunciation leads to him saying the name of an entirely different dish. No need to get so aggressive and assume that someone is a weeb just because the difference bothers them.
Also he isn't saying o as in cot he's saying "o" as in cat. It might be a product of his accent but he should still take care to get the pronunciation of dishes right.
Anyone who "loses their shit" over stuff like this needs to get their massive heads out of their arse tbh.
i got a babish ad on a babish video……perfection👌🏼
thank u babish for being awesome - gilbibi
Next you have to make the Phantom Space Ramen from Space Dandy.
Could you please make the turturkeykey from how i met your mother?
I’ve been binging this channel (pun not intended but always appreciated) for a few days now, & the basics intro will never not fuck with my brain
HE HAD THE NOODLE DREAM!!!!