Hope you enjoy this recipe! :) P.S: - Store the chashu in the refrigerator instead. - The pork bones I use for boiling soup are pre-boiled once. - It is difficult to substitute sake kasu, alternately check out the recipe for Hakata Tonkotsu Ramen
I just made ramen using this exact recipe and it is absolutely incredible!!! I was honestly scared that all the hard work to try this recipe was going to amount to an 6/10 ramen, but it definitely came out a 10/10. Thank you so much for taking the time to share your delicious recipe AND being so specific and detailed! I am excited for seeing more of your content :) Unlike other channels, this ramen came out exactly as how it was shown here. The color was perfect and the flavor was on point (definitely not too salty or fake creamy like others). The noodles had the perfect chewiness and classic ramen taste. My only concern is the amount of sodium in this and wish that there was a just-as-flavorful low-sodium version. In cases you’re also trying this recipe and maybe were hesitant or wondering these things, - regular pasta roller works great! Mine is in a scale of 1-8, and I rolled it to a 5, and then used the small cutter. - I’m weak af, so I couldn’t get the noodle dough to look like the picture until I put it in a ziplock bag and stepped on it (then folding it over and stepping again) for 10 minutes - I used regular soy sauce (sorry chef!) because I didn’t have the ones specified, and it turned out fine. Maybe it would taste even better with the mentioned soy sauces. - this recipe probably makes about 7-12 servings Ah! I cannot express how awesome and helpful your channel is!!
Thank you for your kind words! I'm glad you enjoy this recipe, please try more and feel free to tag me if you post on Instagram so I can see how it turns out! :)
@@dizzywillow9645 Following the recipes measurements, I was able to get 7 full servings of ramen, but this really depends on how much you consider a serving. If you’ve been to ippudo, I would say my serving size is about 3/4 of theirs. Also, I’d recommend making 1.5x the amount of ramen! I had a bit of soup left over after the ramen was finished, and other noodles just don’t do the soup justice
Just tried the recipe and it turned out great! Tasted amazing and the color turned out exactly like the video. Some notes if people are looking to try this recipe: - I was able to make about 8 servings (cooked mine a few hours longer for a creamier broth) - If you have time, I would *highly* recommend giving your broth some time to sit on the stove. The video doesn't lie when it says cook for longer if you want a creamier, white broth. - I used Kikkoman dark soy sauce and light soy sauce as substitutes. I could only find the soy sauce in the video online, but the sauce turned out great regardless! - I couldn't find mussels so I made a dashi out of kombu, bonito flakes, and shiitake mushrooms instead. - Used store bought ramen noodles. Still great but I know they'd be better with freshly homemade ones. - Added a soft-boiled egg to mine since eggs are a must for me Overall, this was a successful recipe that I'll continue to make in the future. A major benefit I found from tonkotsu broth is that it stores really well since it solidifies in the fridge. Talk about leftovers?! The kids loved it!
Now i know the reason why is it very delicious and expensive and you can't even forget the taste once you tried it and you become obsessed with it. The preparation and hardwork while doing this kind of recipe that makes this food very uniquely exemplifies the taste.
One of the most credible tonkotsu ramen instructional videos I have had the pleasure of viewing on TH-cam. Thank you for sharing your method with the world!
What I really love about the Internet, it allows me To learn from the greatest geniuses on Earth. Thank you for the greatest patience you had in teaching me about this recipe
I have never seen so much effort go into dishes like on this channel. It looks absolutely incredible, I imagine the depth of flavour to be mind blowing
I just ate the first bowl of ramen I ever made from scratch today and it turned out okay. I'm super excited to keep learning and growing to make more! Thank you so much for putting out this how to so I can absorb the information!!
Thank you so much for this! I just made it today for my friends and family (there were 8 of us and yes the proportions given will feed about 6-8 pax) and we enjoyed it tremendously! Your steps are detailed and so easy to follow!
Thank you for sharing ramen recipes!We don’t need to enroll on expensive ramen courses.Just following what you’ve shared is a big help to ramen lovers!God bless you!
I made this following every step and it is literally the best thing ever. I'm never buying ramen again and less. I want to treat myself because of course this is a very long process, but actually all in all it's pretty easy. Thank you so much for this recipe. Really appreciate all the hard work you put into these videos❤❤
That looked like perfection. Just awesome and it makes me look forward to another visit to Japan. I really appreciate the video and you’re sharing of such fine skill.
me (past): it's just noodles in soup and some topping. How it is that expensive? me (present): watching this video. me (future): orders three bowl and appreciating every bite of it and feeling good for paying a fair amount of money to the one who mastered this dish.
Where's it expensive? I guess I've only gotten ramen from shops in Japan and ¥400-¥800 is kind of the normal. And you get more than enough to fill you up.
@@KittiChan1 that's savage, but i guess i can understand. It's not like it's a local dish or anything. I'm sure you have German dishes which are cheap at home but expensive elsewhere. I know as a Wisconsin native we have a lot of German food which isn't common elsewhere in America.
Ivan ramen's recipe takes me 12 hours of kitchen time from prepping to serving a complete bowl of ramen. I look forward to take on this challenge. Just discovered this channel, I can't believe how underrated it is. Why are all the westerner ramen videos getting all the views and subscribers?
Crazy how instant noodles make it seem so easy. I’ll be going to my local ramen shop tomorrow. Spicy Miso and pork ramen with spicy green onion. Chefs kiss
This is great, and I’ll definitely be trying it for my 1st ramen-making effort. And guys, this is not a difficult or skill-intensive process. It’s very time consuming though, but if you love being in a warm kitchen during the cold season, this is well worth consideration.
Thanks for this. I finally was able to make ramen at home that tasted good. The only thing I did different was that I wasn't able to fine sake kasu for the ramen sauce but it was still good. The other thing was I didn't make the ramen noodles as I was able to find fresh ramen noodles at the store. Thank you for the video.
Beautiful! I've tried making some kind of tonkotsu myself with what i had available in my kitchen, but this clears a few doubts and teaches me new techniques :D Thank you!
I love ramen so much but sadly there are not many great places close by that make it well. I have attempted to make it myself a couple of times and I have only come close to reproducing the amazing flavor I am looking for. A part from time I have had trouble figuring out what I am missing and after watching your video as well as others I think I realize what that is now. I want to be able to add something to the recipe that is unique but also pairs very well with the other ingredients. In other words, I need to add another element of flavor since I realized that many ramen chefs actually have secret ingredients that make their ramen so much better. Watching how different your recipe is from everything that I know has given me that insight and I think that I can really make some good ramen now; so thank you for this video as it was extremely well done! Also, I think I have an issue with knowing the amount of time I need to cook everything; especially the broth. On top of that my broth sometimes comes out either bland or too salty. I am attempting to make it differently now and I have added some ingredients that I have never used before so I hope I do better this time. By the way, here are the ingredients that I am working with just in case any one was curious or had any ideas as to what else I could add. Broth: 1. Pork neck bones 2. Pork trotters/feet 3. Chicken carcass 4. Pork back fat 5. Pork belly skin 6. Water of course Aromatic component of broth 6. Apples 7. Onions 8. Garlic 9. Ginger Tare: 1. Light soy sauce 2. Dark soy sauce 3. Mirin 4. Sake 5. Star Anise (ground) 6. maybe sugar (haven't decided yet) Dashi: 1. Water (of course) 2. Bonito flakes 3. Kombu Toppings: 1. Chashu (Skinless pork belly + same seasonings for Tare + garlic + Ginger + Green onions) 2. Ajitsuke Tamago (same seasonings as Tare) 3. Green onions 4. Chili thread 5. Ground sesame
Pork bones are super cheap, flour is cheap, pork belly is cheap, toppings are cheap, water is free. Soy sauce is also cheap in Asian markets. The only kind of more expensive ingredients are mirin and sake. You can make some bowls for friends dinner for 10 or 20 bucks, it's barely eating out for one single person.
@@fmls8266 Also bonito flakes are very expensive, he used mussels insted, but again, those are quite expensive as well. You say bones are cheap, thats true, but how many do you need for a bowl? 1kg in everage? We are at 5x price of ..lets say beef stew soup.
@@fmls8266 He used different kinds of mirin, sake, salt, and soy sauce so you’d need to buy at least two variants for each ingredient if you want it authentic I mean you could probably just substitute what we have available though
@@janpospisilm you can actually pick up 100gms of katsuobushi from your Asian market for like 2 dollars. Not too bad. To make ramen isn't that expensive. But it's time consuming. But what you get is such a nice experience all that hard work is gratifying, it really is.
Preparing and cooking this looks like good self therapy! Will try this on the weekend. Thanks so much for these videos. You have earned a subscriber :D
this is ridiculous. and i knew they were serious when they just make noodles from scratch. amazing. i hope someday i get the opportunity to make it or at least try it
My husband and I have now happily made this recipe twice in the last six weeks. Most recently we made it for our adult grandchildren's visit and they all loved it. There really is no adequate way to describe the way the broth and tare not only taste amazing, but truly soothe the soul. We will continue to make this, hopefully improving our technique every time, sharing it with those we love. Thank you!
I’m wanting to make this recipe, because it seems not only helpful for beginners, but really good! However, before I go out and make it, how many servings will the recipe make? I’m hoping to serve seven people, and I don’t know if I’ll need to buy more or not.
Your ramen recipe is wonderfully delicious ❤❤❤ I made tonkotsu ramen following your recipe for my family and they all love it so much! Thank you thank you thank you u u u!❤
I can get a bowl for about $10 usd in my town and it is amazing. I travel for work and none of the ramen shops I've been to compare to what I have at home so I'm a little bummed about that
I would love to see a tenkaippin copycat recipe thanks so much for you channel, I plan on visiting japan one day but for now I have to attempt to make glorious bowls from home. thanks.
I don’t know why I have to torture myself by watching this wonderful video. I’m on keto diet, so no sugar and ramen for me:( This sure looks delicious though:)
Me too! And I know it`s hard cause of the noodles and the fat....But Keto means LOW CARB diet,not necessarily NO CARB, so try to enjoy this fabulous, irresistible dish with as less noodles as possible. I know I will!
The pigs’ feet/trotters are extremely important, maybe more so than the “pork bones” they put in first - which may be neck bones, etc. @Marco Bering is right about the collagen!👍🏼😊
I made this ramen with all the ingredients (in france we have the luxury to have the exact japanese soy sauce), even a local dude made his own and fresh sake kasu. KOIKUCHI SHOYU and USUKUCHI SHOYU taste different so better to chose the exact sauce. USUKUCHI SHOYU's expiration date is basically a month or 2, that might explain that this sauce is very hard to find. if I compared to the best ramen in paris (10/10), this one will be a 9/10. but frankly this one surpasses most of the ramen I taste outside japan. I was afraid that the apple vinegar and the thai fish sauce will be too strong but it is perfect if you keep a 1 / 10 ratio from the sauce to the broth I used also pork skin instead of pork fat, which makes the broth even creamier. Again thank you @RAMEN KAONASHI for sharing this incredible recipe. I"ll make sure that I'll promote your channel to my friends
Hello @borei eng, I also leave in Paris and couldn't be able to find pork bones at tang frere (they only have pork legs). Where did you go to find any ? Regards :)
@@atkaspairt4088 I live next to Luxembourg now.. porc bones and pork skin is usually free in any non muslim Butcher shop. you just need them to keep bones for you. I usually order at the same time the pork belly and feet.
Hope you enjoy this recipe! :)
P.S:
- Store the chashu in the refrigerator instead.
- The pork bones I use for boiling soup are pre-boiled once.
- It is difficult to substitute sake kasu, alternately check out the recipe for Hakata Tonkotsu Ramen
Would mirin work instead of sake
Do I have to pre boil the bones?
@@iiheartyou13 nope, just soak them in water for a few hours to get the blood and gunk off them
Is this just for one plate of ramen? Or will I be able to get several dishes from this? Thanks for the video
do u mean when leaving overnight? the chasu should store in the fridge?
I'll never complain about the price of Ramen ever again. What a crazy amount of work!
@@pantis_
This is not true...I worked in real ramen shop and when done right, a bowl of ramen is truly labor of love.
Can't say I've ever had to pay anything more than reasonable for ramen...
Hire in Belgium wie pay this around 16€
@@loudiet.5674 nooit gedacht dat ik een belg zou vinden op dit kanaal lol
Gabriel Morais you havent been to a real ramen shop LOL
I just made ramen using this exact recipe and it is absolutely incredible!!! I was honestly scared that all the hard work to try this recipe was going to amount to an 6/10 ramen, but it definitely came out a 10/10. Thank you so much for taking the time to share your delicious recipe AND being so specific and detailed! I am excited for seeing more of your content :)
Unlike other channels, this ramen came out exactly as how it was shown here. The color was perfect and the flavor was on point (definitely not too salty or fake creamy like others). The noodles had the perfect chewiness and classic ramen taste. My only concern is the amount of sodium in this and wish that there was a just-as-flavorful low-sodium version.
In cases you’re also trying this recipe and maybe were hesitant or wondering these things,
- regular pasta roller works great! Mine is in a scale of 1-8, and I rolled it to a 5, and then used the small cutter.
- I’m weak af, so I couldn’t get the noodle dough to look like the picture until I put it in a ziplock bag and stepped on it (then folding it over and stepping again) for 10 minutes
- I used regular soy sauce (sorry chef!) because I didn’t have the ones specified, and it turned out fine. Maybe it would taste even better with the mentioned soy sauces.
- this recipe probably makes about 7-12 servings
Ah! I cannot express how awesome and helpful your channel is!!
Thank you for your kind words! I'm glad you enjoy this recipe, please try more and feel free to tag me if you post on Instagram so I can see how it turns out! :)
how many portions did it make? I am going to try and make this too, just wondering if it'll serve 4 or more people.
@@dizzywillow9645 Following the recipes measurements, I was able to get 7 full servings of ramen, but this really depends on how much you consider a serving. If you’ve been to ippudo, I would say my serving size is about 3/4 of theirs.
Also, I’d recommend making 1.5x the amount of ramen! I had a bit of soup left over after the ramen was finished, and other noodles just don’t do the soup justice
Hi thanks for sharing, did it taste similar to ichiran ramen ? 😋
Yes, the best Ramen channel on TH-cam 😊🍜
Just tried the recipe and it turned out great! Tasted amazing and the color turned out exactly like the video.
Some notes if people are looking to try this recipe:
- I was able to make about 8 servings (cooked mine a few hours longer for a creamier broth)
- If you have time, I would *highly* recommend giving your broth some time to sit on the stove. The video doesn't lie when it says cook for longer if you want a creamier, white broth.
- I used Kikkoman dark soy sauce and light soy sauce as substitutes. I could only find the soy sauce in the video online, but the sauce turned out great regardless!
- I couldn't find mussels so I made a dashi out of kombu, bonito flakes, and shiitake mushrooms instead.
- Used store bought ramen noodles. Still great but I know they'd be better with freshly homemade ones.
- Added a soft-boiled egg to mine since eggs are a must for me
Overall, this was a successful recipe that I'll continue to make in the future. A major benefit I found from tonkotsu broth is that it stores really well since it solidifies in the fridge. Talk about leftovers?! The kids loved it!
the sake kasu
Thanks!
Now i know the reason why is it very delicious and expensive and you can't even forget the taste once you tried it and you become obsessed with it. The preparation and hardwork while doing this kind of recipe that makes this food very uniquely exemplifies the taste.
One of the most credible tonkotsu ramen instructional videos I have had the pleasure of viewing on TH-cam. Thank you for sharing your method with the world!
ME too. Thank you
stopped halfway and decided to just eat at a ramen restaurant
What I really love about the Internet, it allows me To learn from the greatest geniuses on Earth. Thank you for the greatest patience you had in teaching me about this recipe
I have never seen so much effort go into dishes like on this channel. It looks absolutely incredible, I imagine the depth of flavour to be mind blowing
Ramen, one of the fast food items I'd never regret spending money on.
Ramen is anything but fast, it took 2 days to be served
This is my favorite Ramen. It's amazing to see the process from start to finish. Such an intensive process and a beautiful end product.
I love Tonkotsu Ramen so much. Watching this paints a big smile on my face.
I just ate the first bowl of ramen I ever made from scratch today and it turned out okay. I'm super excited to keep learning and growing to make more! Thank you so much for putting out this how to so I can absorb the information!!
wellcome to craft ramen world :)
Thank you so much for this! I just made it today for my friends and family (there were 8 of us and yes the proportions given will feed about 6-8 pax) and we enjoyed it tremendously! Your steps are detailed and so easy to follow!
Thanks for your information
Me: OH I WANNA LEARN HOW.
Also me: aight instant ramen it is 😂
Actually instant Tonkotsu isn’t that bad
No! Try it anyway! It is worth the work.
If you get a nice instant tonkotsu ramen it isn't far off the real thing. Try "Hikari Menraku Japanese Spicy Miso Tonkotsu Pork Stock Flavour Ramen"
I swear I said the same thing 🤣 instant noodles for me please, i don't have time and effort to make this lol
Thank you for sharing ramen recipes!We don’t need to enroll on expensive ramen courses.Just following what you’ve shared is a big help to ramen lovers!God bless you!
I think I just found my new favorite channel, Thanks youtube algorithm for the random suggesrtion.
I made this following every step and it is literally the best thing ever. I'm never buying ramen again and less. I want to treat myself because of course this is a very long process, but actually all in all it's pretty easy. Thank you so much for this recipe. Really appreciate all the hard work you put into these videos❤❤
That looked like perfection. Just awesome and it makes me look forward to another visit to Japan. I really appreciate the video and you’re sharing of such fine skill.
The choice of brass to make the noodles is brilliant! The rough edges trap the soup and give more pleasure to the diner.
me (past): it's just noodles in soup and some topping. How it is that expensive?
me (present): watching this video.
me (future): orders three bowl and appreciating every bite of it and feeling good for paying a fair amount of money to the one who mastered this dish.
Where's it expensive? I guess I've only gotten ramen from shops in Japan and ¥400-¥800 is kind of the normal. And you get more than enough to fill you up.
@@delbomb3131 I live in Germany and the prices are around 14 Euro for a good bowl which would be 16 dollars or around 1700 yen
@@KittiChan1 that's savage, but i guess i can understand. It's not like it's a local dish or anything. I'm sure you have German dishes which are cheap at home but expensive elsewhere. I know as a Wisconsin native we have a lot of German food which isn't common elsewhere in America.
@@KittiChan1 Wait, where? In Düsseldorf or Frankfurt you can get decent bowls for 9-12€
@@delbomb3131 A good bowl of ramen is about $18-$19 in Australia that’s roughly ¥1700 too
Ivan ramen's recipe takes me 12 hours of kitchen time from prepping to serving a complete bowl of ramen. I look forward to take on this challenge.
Just discovered this channel, I can't believe how underrated it is. Why are all the westerner ramen videos getting all the views and subscribers?
Wow, so much effort and time, I don't think I could ever try this
Crazy how instant noodles make it seem so easy. I’ll be going to my local ramen shop tomorrow. Spicy Miso and pork ramen with spicy green onion. Chefs kiss
This is great, and I’ll definitely be trying it for my 1st ramen-making effort. And guys, this is not a difficult or skill-intensive process. It’s very time consuming though, but if you love being in a warm kitchen during the cold season, this is well worth consideration.
Cooking procedure of ramen is simple but the amount of time is what make it good
I am definitely going through the effort to recreate this at home. Thank you for posting! Great step by step tutorial.
I always wanted to make the soup. Long hours. Thanks for showing us all the work behind ramen!
WOW. This looks incredible. Ramen is my absolutely favorite dish in the world and one day I will make your recipe!
I love ramen so much. This white broth looks amazing. Perfect colour, well done sir
Okay. Not going to make this at home. Take my money Chef’s!
Kaya pala ganun siya ka sarap...what a preparation
Wow, i've seen a couple video about how to make the soup, this is a new method, thanks a lot chef
Oh I love Ramen. Yours is perfect, so special.
I just ate and now im hungry after watching this.
That chashu pork looks unbelievably good and very simple technique. I'll do it like that from now on
This looks perfect but I think I'll just on order ramen since I won't feel as bad about the price knowing how much effort it really takes.
Seeing that no one where I live makes this stuff I'ma have to try this.
Thanks for this. I finally was able to make ramen at home that tasted good. The only thing I did different was that I wasn't able to fine sake kasu for the ramen sauce but it was still good. The other thing was I didn't make the ramen noodles as I was able to find fresh ramen noodles at the store. Thank you for the video.
The complexity of the this recipe is beautiful
Thank you for this! Straight to the point, no 10 minute speech beforw the actual stuff
Beautiful! I've tried making some kind of tonkotsu myself with what i had available in my kitchen, but this clears a few doubts and teaches me new techniques :D Thank you!
th-cam.com/video/KzUlC7BBG0g/w-d-xo.html. Check out my version.
@@cookingwiththebigguy4657 just checked out your video. Looks great, thanks!
Wow. I would like to make my own ramen. Thanks for sharing. I will definitely follow your recipe since my family love ramen.
Always wanted to make this... but yeah I am just gonna go down to the store and pay 15 bucks for some already made.
I love ramen so much but sadly there are not many great places close by that make it well. I have attempted to make it myself a couple of times and I have only come close to reproducing the amazing flavor I am looking for. A part from time I have had trouble figuring out what I am missing and after watching your video as well as others I think I realize what that is now. I want to be able to add something to the recipe that is unique but also pairs very well with the other ingredients. In other words, I need to add another element of flavor since I realized that many ramen chefs actually have secret ingredients that make their ramen so much better. Watching how different your recipe is from everything that I know has given me that insight and I think that I can really make some good ramen now; so thank you for this video as it was extremely well done!
Also, I think I have an issue with knowing the amount of time I need to cook everything; especially the broth. On top of that my broth sometimes comes out either bland or too salty. I am attempting to make it differently now and I have added some ingredients that I have never used before so I hope I do better this time. By the way, here are the ingredients that I am working with just in case any one was curious or had any ideas as to what else I could add.
Broth:
1. Pork neck bones
2. Pork trotters/feet
3. Chicken carcass
4. Pork back fat
5. Pork belly skin
6. Water of course
Aromatic component of broth
6. Apples
7. Onions
8. Garlic
9. Ginger
Tare:
1. Light soy sauce
2. Dark soy sauce
3. Mirin
4. Sake
5. Star Anise (ground)
6. maybe sugar (haven't decided yet)
Dashi:
1. Water (of course)
2. Bonito flakes
3. Kombu
Toppings:
1. Chashu (Skinless pork belly + same seasonings for Tare + garlic + Ginger + Green onions)
2. Ajitsuke Tamago (same seasonings as Tare)
3. Green onions
4. Chili thread
5. Ground sesame
2 days later, 100+ dollars on materials, and countless hours spent in the kitchen ... viola. One bowl of ramen.
Pork bones are super cheap, flour is cheap, pork belly is cheap, toppings are cheap, water is free.
Soy sauce is also cheap in Asian markets.
The only kind of more expensive ingredients are mirin and sake.
You can make some bowls for friends dinner for 10 or 20 bucks, it's barely eating out for one single person.
@@fmls8266 Also bonito flakes are very expensive, he used mussels insted, but again, those are quite expensive as well. You say bones are cheap, thats true, but how many do you need for a bowl? 1kg in everage? We are at 5x price of ..lets say beef stew soup.
@@janpospisilm bonito flakes are expensive? And I thought I was cheap!
@@fmls8266 He used different kinds of mirin, sake, salt, and soy sauce so you’d need to buy at least two variants for each ingredient if you want it authentic I mean you could probably just substitute what we have available though
@@janpospisilm you can actually pick up 100gms of katsuobushi from your Asian market for like 2 dollars. Not too bad. To make ramen isn't that expensive. But it's time consuming. But what you get is such a nice experience all that hard work is gratifying, it really is.
❤️❤️❤️😍😍😍ขอบคุณสำหรับทงคตสึซุป.มันยุ่งยากและเยี่ยมมาก👍👍
Is there any alternative to Sake Kasu? I can't seem to find it anywhere, even online. Thanks!
hello! Other flavorful UMAMI ingredients can be substituted.
I'm going to make another video on Tonkotsu Ramen!
I'm interested in black garlic oil for tonkotsu ramen. I will look through your videos about this.
Black mushroom is also known as wood ear mushroom if anyone ever tries to find them.
here we call it rats ear lol
wow ... I knew that making Tonkatsu Ramen is a lot of work, but to actually see it ... amazing! thanks for making this video.
correction there: it's tonkotsu (pork bone, literally). tonkatsu (pork fry) refers to the breaded pork cutlet
@@Lara-dr8is and they're both delicious haha
Preparing and cooking this looks like good self therapy! Will try this on the weekend. Thanks so much for these videos. You have earned a subscriber :D
Your channel is so underrated :) Please keep doing the wonderful tutorials
this is ridiculous. and i knew they were serious when they just make noodles from scratch. amazing. i hope someday i get the opportunity to make it or at least try it
My husband and I have now happily made this recipe twice in the last six weeks. Most recently we made it for our adult grandchildren's visit and they all loved it. There really is no adequate way to describe the way the broth and tare not only taste amazing, but truly soothe the soul. We will continue to make this, hopefully improving our technique every time, sharing it with those we love. Thank you!
It's amazing how i have every ingredient stored at home.
zenji banba/ niwaka samurai recommend me this ramen and brought me here..definitely gonna try it..
oh wow didn't realize this dish takes a lot of effort and time to do. The price of ramen makes sense to me now.
I can tell this tonkatsu broth recipe is very special. Thanks for sharing! Liked and subbed.
This made me so hungry that I placed in order for this ramen with extra pork belly From kabuki 😂😭
I’m wanting to make this recipe, because it seems not only helpful for beginners, but really good! However, before I go out and make it, how many servings will the recipe make? I’m hoping to serve seven people, and I don’t know if I’ll need to buy more or not.
I'll make this one next,
already made different kind of shoyu the last month, in some years I'll be a master apprentice :D
Congratulations !!! Exceptionally very delicious...
Parabéns !!! Excepcionalmente muito delicioso...
おめでとう ！！！ 非常に美味しい...
If I cook ramen for someone it’s either he/she is special or family! That’s a loooooot of effort! 😅
Your ramen recipe is wonderfully delicious ❤❤❤ I made tonkotsu ramen following your recipe for my family and they all love it so much! Thank you thank you thank you u u u!❤
I can get a bowl for about $10 usd in my town and it is amazing. I travel for work and none of the ramen shops I've been to compare to what I have at home so I'm a little bummed about that
wow my favorite Ramen.. looking forward in bringing this food soon in my home country : ) Thank you for this awesome video
This was great, would appreciate if you can include alternative to some of the ingredients to try this at home.
I would love to see a tenkaippin copycat recipe thanks so much for you channel, I plan on visiting japan one day but for now I have to attempt to make glorious bowls from home. thanks.
Hell that’s A LOT of work!!
Yummy. Thanks for sharing your knowledge in cooking Tonkotsu Ramen.
After seeing Uncle Roger's review of someone else's video, I came here to see how Tonkotsu ramen is really made :)
Bruhhhhhhhhhhhhhh.. same here 😂.. !!
Lol.. Same here 🤣
Labor of Love that is for sure made to perfection! Wish i could taste this someday
I don’t know why I have to torture myself by watching this wonderful video.
I’m on keto diet, so no sugar and ramen for me:(
This sure looks delicious though:)
For keto diet: minimize the noodles and maximize the meat.
that's the romance of fasting with keto diet LOL.
Me too! And I know it`s hard cause of the noodles and the fat....But Keto means LOW CARB diet,not necessarily NO CARB, so try to enjoy this fabulous, irresistible dish with as less noodles as possible. I know I will!
Tnx for the recipe sir.i will try it in my dayoff😊🇵🇭
Looks amazing, can’t wait to try out making it 😊
Amazon for ingredients that you can’t find, try Japanese import sites. It’s not super expensive at all but you’ll wait about a month maybe. Worth it!
Ahhh, now I know what I was missing. The pork fat to give it that milky apperance.
It's more the bones, they boiled out a lot of collagen from the bones in that long boiling time and reduced it down.
The pigs’ feet/trotters are extremely important, maybe more so than the “pork bones” they put in first - which may be neck bones, etc. @Marco Bering is right about the collagen!👍🏼😊
when you put so much work into making a soup I already know that it tastes delicious 😋. nice video
Damn and i thought this would be simple. Japanese restaurants should charge more for ramen, they deserve it
A masterclass in making ramen!
Holy shit
That takes a lot amount of effort
tried the recipe though without the sake kasu and its still amazing! 🤤👍👍👍👍👍👏
Damn even the noodles are home-made :0
The chashu was really good i will continue using this recipe delicious
Looks good BUT...I'd rather go to a restaurant that serves that then going through all the work to make that haha
The content is not for you. It is for the people who want to cook ramen.
@@rodolfotogenoi9052 buuuuuurn nice one bro.
No one is forcing you to do it.
this is sooooo good, can't wait to try this out...thanks so much for sharing...amazing. Thank you
Where is egg?? Where is it? you miss the best part of ramen
Broth is the best part of ramen
brdatwork
No... you mustn’t have ever had a good egg to go with your ramen.
I will definitely try this, Thank you for sharing.
Lmao takes like 3 days to make a 1 bowl. Looks amazing though
I mean the parts that take the longest you get more than 1 bowl out of
Looks like very special yummy.
Thanks sharing .
I've tried several arrange ramen recipes and upload.
I've got the Soy Sauce, Pork and Water..so I can make Adobo and that's it..
So worth the amazing amount of dedication to a beautiful dish. You did your best! Itadakimasu! 🍜🎇
*Adding variety of black sauces
Me: That's soy sauce.
Thank you for much for your recipe Chef ! May I ask how long do you pre boil the pork ? and is it on high heat ?
for me 10min high heat :)
Such a cool video man, great job. Very interesting process
I made this ramen with all the ingredients (in france we have the luxury to have the exact japanese soy sauce), even a local dude made his own and fresh sake kasu.
KOIKUCHI SHOYU and USUKUCHI SHOYU taste different so better to chose the exact sauce. USUKUCHI SHOYU's expiration date is basically a month or 2, that might explain that this sauce is very hard to find.
if I compared to the best ramen in paris (10/10), this one will be a 9/10. but frankly this one surpasses most of the ramen I taste outside japan. I was afraid that the apple vinegar and the thai fish sauce will be too strong but it is perfect if you keep a 1 / 10 ratio from the sauce to the broth
I used also pork skin instead of pork fat, which makes the broth even creamier.
Again thank you @RAMEN KAONASHI for sharing this incredible recipe. I"ll make sure that I'll promote your channel to my friends
Thank you for trying my recipe.
Please try to make other ramen recipes!
see you next ramen :)
Hello @borei eng, I also leave in Paris and couldn't be able to find pork bones at tang frere (they only have pork legs). Where did you go to find any ? Regards :)
@@atkaspairt4088 I live next to Luxembourg now.. porc bones and pork skin is usually free in any non muslim Butcher shop. you just need them to keep bones for you. I usually order at the same time the pork belly and feet.
I am pretty sure you channel is about to explode in growth
Really nice video btw
Now i understand why this knoswledge is passed from generation to generation. That hard work was pure poetry.