NEVER put hot pots of anything into your home fridge. They are NOT designed to handle that much heat load at one time. If you do this, everything inside your fridge will warm up until the fridge finally cools it back down. You must ice bath your pot to prepare it for your fridge, AS WELL AS prevent the broth from sitting in the "danger" zone where bacteria can rapidly multiply. Otherwise, cool recipe.
@@seashelle73 No, not supposed to just “leave out” either. You are supposed to put the pot in an ice bath, preferably put an ice paddle in the stock and agitate often to drop temperature quickly. Then, put in the fridge.
i have watch a TON of ramen videos and you are the only one with ratios and information that is useful. all the other videos has been oh just use pork bones... that you cant find.... AWSOME JOB!!!!!! i can tell a TON of homework has been done!
Great video. love the simplicity. Its great that you show the exact quantities of individual meats. Could you please also add how much water you add at the beginning and what you aim for in terms of final volume or volume ratio to the original volume? thanks!
Thoughts on using a crockpot overnight? Wife isn't too keen on leaving stove/oven overnight so I was thinking of transferring to crockpot overnight and then back to stockpot the following day to resume the hard boil. Think they run around 200f on low, so it would just be for holding heat. Of course I would have to make up the time the next day.
This was very helpful, thank you! Also fun to watch with the layout and style. The music nails the unique vibe down solid, subbed. Anyone know what track that is?
I actually had "real" ramen for the first time today. I went with Tonkotsu, because I find the milky broth visually appealing for some reason. Anyhow, it definitely had a funky taste to it. It wasn't unpleasant, but very very noticeable. This ramen shop has very good reviews too, so I just assumed that's the way Tonkotsu broth was supposed to taste, but now I'm not quite sure.
@@teikenramenchannel I have not, but now I am curious to try because it's actually a lot more simple than I expected, it just takes time. I ate the whole bowl I got today, so I can't say I hated it but there was a very prevalent funk factor going on, and their tonkotsu is their most popular menu item. Now I'll need to make it myself to know what I'm missing out on.
@@cheeseburgerwalrus499there are some varieties of tonk where the funk is intentional but usually if that is the case, the chef draws attention to it on the menu
What’s your cost estimate to make a batch the size you have shown in the video? Is there any reason you wouldn’t substitute the kneck bones for something like ribs, shoulder, or leg.
The neck bones are actually quite cheap. All the bones you saw in this video cost about $15 total. Femur is also a popular option, but I typically go with neck just because butchers tend to sell cut up neck bones that have the marrow exposed. Any bones would theoretically work, assuming they were cut to expose the inside of the bone
Is there an amount of liquid that you're looking to aim for once the 16-24 hour boil is finished? It looks like the broth is down near ~30% of its total max volume by the end.
It depends on the viscosity you are going for. After 12 hours, the flavor and collagen have been extracted, and you are just reducing to your desired thickness. That can range from a very “thin” sort of watery pork broth (works well with a delicate tare) to a thick and milky classic tonk (good for something more punchy) and finally you can reduce it to a really heavy sauce for a tsukemen dipping broth
I've not yet made Tonkotsu but am going to now. Question though, I brine bones normally in salt water in the fridge. It's effective at drawing out all the blood. Would that be a mistake for this?
Awesome video! This is my first attempt ... so I have a few questions. I acquired my pork bones and was given a good amount of 100% fat from the pig. You use salt pork for fat ... is there anything wrong if I use pork fat as a substitute? Will I lose some flavor? Also, I can get chicken feet at my Asian market. Do those need to be de-funked? Blanched? What do you think the best way is to use those? I did see another video showing trimming the nails from the feet and cutting an 'x' in the bottom of the feet before using them in the boil. Thanks again for these videos ... well done!
I may not be the Channel Owner, but I DO have made ramen using chicken feet beforehand, and can tell you that: -Yes, they do need to be blanched! -Chopping the nails off and cutting into the middle of them helps the production of collagen during cooking, definitely do that! -Add them a bit later during cooking, for tonkotsu I'd say you should add them during the last 6 to 10 hours of cooking, depending if you boil it for 12 hours or for 16. Have fun!
Thanks for the reply … since my posted question I have made a batch of excellent tonkotsu … using chicken feet (scored on the bottom w an X). Completed the ramen with a spicy miso tare. Fresh made noodles based on Ivan Orkin’s toasted rye recipe … huge success! Thanks again for the reply … well on my way to making seriously good fresh from scratch ramen!
So at the grocery store how much of the neckbones, trotters and salt pork do you purchase? Also the measurements for the final mix assembly, is that how much it weighs after blanching? Looks amazing!!
I eyeball how much I buy at the grocery. I buy enough to fill my boiling pot about 1/4 to 1/3 full. And I use pre-blanch weight, but as long as you are close, you will not notice much difference!
@@teikenramenchannel Will do! Will probably finish it up this weekend. (I believe from other comments I gathered you're located in Chicago so I definitely need to keep up our city's ramen culture!) Also any plans on doing a chasu pork video? I have a few go to recipes but would be interested in your take.
how long would you say to take untill checking? you said a couple hours im wondering if thats on the higher 3-4 hour range or lower 2 ish hours i dont want to accidentally do things too early/often . and if im doing a 24 hour broth am i going to need to get up a few times over night to add water or should i be fine to leave it? also thoughts on adding an acidic element to it while boiling?
I personal stay away from acids and aromatics in broths anymore because I typically make and store large batches and the additional flavors diminish with time As far as checking, it’s really as often as you like!
Hey, Chef. Got a question. I've seen other videos that talk about gently pressing on the softer bones later in the boil to break them up and help them dissolve. Is this necessary or even possible with a boil this long?
Definitely possible but maybe not necessary beyond the 12 hour point. Some chefs will even blend the bones in a high powered blender (and then strain out the bone sand). It amps up the collagen and white color. You really only need to blend about 10-25% of the bones to achieve the effect
I have a question. What bone is the red pack in 53 seconds of the video? It wasn't there when you were shopping for groceries. And how many liters of water did you start with and how many liters of broth did you get?
That red pack is more pork neck bones that I had to buy at Walmart. I started with about 15 L of soup and boiled it down to about 6 L, but that's just eyeballing it since I did not measure this time
If you leave your boiling bones uncovered, probably have to add water 3 or 4 times over a 12 hour boil. If you cover it, you can get away with not replenishing at all, but you are gonna have to work to get the heat just right because it will try to bubble out from under the lid and make a mess!
It is possible to store it in plastic. If you just leave it in the refrigerator, I would not recommend using it after a week. If frozen, it can last for months and up to a year
The pressure cooker extracts a lot of flavor but I find that it doesn’t succeed in producing the rolling boil that you need to agitate the bones in order to release collagen. If you do start with a pressure cooker, I would recommend transferring everything to a traditional stovetop for a rolling boil to finish it off
I like to add the aromatics with my aroma oil or tare. That allows me to use a Tonkotsu in different ways. For example, the same soup base can work as tantanmen or miso.
Love the technique but watch putting hot pots as well as hot product covered inside a fridge. For one you are raising the temperature of the fridge and everything in it for an slotted period of time until it cools down below the danger zone. And two you are actually trapping bacteria in that is trying to escape as well as creating a feeding ground for new bacteria to fester when pacing a lid or covering on hot items. Easy fix…just wait for the pot to cool enough so that you can touch the pot anywhere w/ a good hand grip and be free From harm. And two never ever cover hot product just take the lid off and let it cook without it
I'm kind of confused by the quantities, mainly because you say you are using 300 grams of salt pork, whereas at the grocery store you showed us the salt pork you were using which was a 340 gram package... and in the video you used two of them so it looks more like you added 700 grams of salt pork?
In the video I was essentially doubling the quantities (visually) but telling you the basic recipe audibly. To be upfront, this is quite an old video and I am more proud of my newer tonks (chili chorizo Tonkotsu, “what is Tonkotsu”)
Unfortunately I don't think this is an appropriate beginner broth, since including the salt pork introduces random amounts of salt into the broth, so combining it with tare and getting the "right" amount of salt per bowl will be very difficult. I would omit the salt pork. Another tip would be to blend the soup up before serving with a stick blender, but maybe you will talk about this in another video. In any case, keep it up!
The aromatics lose their power over time, so you can’t expect the soup to taste the same if frozen over time. Aromatics aren’t off limits but you have to consume it soon after making
Oh no!!!! This is my favorite broth for ramen and I always buy extra on the side and take home to sip on. So I wanted to know how to make it to sometimes do ramen at home but also to sip on. But I prefer not to eat pork. It's not a medical reason or anything, just been that way my whole life. And while I dont stick to it vigorously I dont like the sound of pigs feet or pig neck. Like if I did eat pork it'd be porkchops or bacon etc. Wow this is saddening. I mean it is my fault I never looked up what tonkatsu is usually made with. I fell in love unknowingly.
It is up to the individual making the bowl. They are a great topping but by no means mandatory. If you are going to use them, I recommend trying to pickle them in a little vinegar
NEVER put hot pots of anything into your home fridge. They are NOT designed to handle that much heat load at one time. If you do this, everything inside your fridge will warm up until the fridge finally cools it back down. You must ice bath your pot to prepare it for your fridge, AS WELL AS prevent the broth from sitting in the "danger" zone where bacteria can rapidly multiply. Otherwise, cool recipe.
Thats not your fridge
@@xavieryuson8623 It’s a valid precaution, his fridge or not. Food safety is important.
It was strained into a cold pot and placed in the fridge. You’re not supposed to leave food out at room temp for bacteria to grow.
@@seashelle73 No, not supposed to just “leave out” either.
You are supposed to put the pot in an ice bath, preferably put an ice paddle in the stock and agitate often to drop temperature quickly.
Then, put in the fridge.
Oh calm down of course that is better but it's really not necessary
Fantastic! You speak well and the instructions are easy to follow. Look forward to more videos.
This was an excellent watch! Thank you!
i have watch a TON of ramen videos and you are the only one with ratios and information that is useful. all the other videos has been oh just use pork bones... that you cant find....
AWSOME JOB!!!!!! i can tell a TON of homework has been done!
Thank you friend!
Ratios are for losers
this looks absolutely incredible!
Great video. love the simplicity. Its great that you show the exact quantities of individual meats. Could you please also add how much water you add at the beginning and what you aim for in terms of final volume or volume ratio to the original volume? thanks!
I've always wondered how to make Tonkotsu, now I can finally try it out! Thanks a lot! Subbed! Can't wait to see more recipes!
you could just google it, its not like it is a secret recipe and this guy is the only one leaking it.......
@@janvrabec3401 why choose to be a jerk? Actually curious.
Nice job with the soup and video! Keep it up!
Ryan you were a big inspiration to me man. Thanks for teaching me so much
Looks great!
Thanks A Lot Dear , This is great recipe
Thoughts on using a crockpot overnight? Wife isn't too keen on leaving stove/oven overnight so I was thinking of transferring to crockpot overnight and then back to stockpot the following day to resume the hard boil. Think they run around 200f on low, so it would just be for holding heat. Of course I would have to make up the time the next day.
I think that’s a good and safe idea if you can’t sleep near your stove. Safety first!
This was very helpful, thank you!
Also fun to watch with the layout and style.
The music nails the unique vibe down solid, subbed.
Anyone know what track that is?
Unfortunately this was so long ago that I would need to do some research to find the track lol. Glad you had fun!
I actually had "real" ramen for the first time today. I went with Tonkotsu, because I find the milky broth visually appealing for some reason. Anyhow, it definitely had a funky taste to it. It wasn't unpleasant, but very very noticeable. This ramen shop has very good reviews too, so I just assumed that's the way Tonkotsu broth was supposed to taste, but now I'm not quite sure.
There should not be funk. Trust your instincts. Have you ever made it yourself? That would be a good way to know
@@teikenramenchannel I have not, but now I am curious to try because it's actually a lot more simple than I expected, it just takes time.
I ate the whole bowl I got today, so I can't say I hated it but there was a very prevalent funk factor going on, and their tonkotsu is their most popular menu item. Now I'll need to make it myself to know what I'm missing out on.
Might have been old broth? Or maybe the pot they took the broth from had bones that had been used for too long.
@@cheeseburgerwalrus499there are some varieties of tonk where the funk is intentional but usually if that is the case, the chef draws attention to it on the menu
What’s your cost estimate to make a batch the size you have shown in the video? Is there any reason you wouldn’t substitute the kneck bones for something like ribs, shoulder, or leg.
The neck bones are actually quite cheap. All the bones you saw in this video cost about $15 total. Femur is also a popular option, but I typically go with neck just because butchers tend to sell cut up neck bones that have the marrow exposed. Any bones would theoretically work, assuming they were cut to expose the inside of the bone
Have you considered roasting, or even smoking, the bones/etc in order to add a more complex flavor?
It’s funny you mention that because I did that for my upcoming Chorizo Tonkotsu!
Hi, I was wonder, how much water for that amount of ingredients?
Is there an amount of liquid that you're looking to aim for once the 16-24 hour boil is finished? It looks like the broth is down near ~30% of its total max volume by the end.
It depends on the viscosity you are going for. After 12 hours, the flavor and collagen have been extracted, and you are just reducing to your desired thickness. That can range from a very “thin” sort of watery pork broth (works well with a delicate tare) to a thick and milky classic tonk (good for something more punchy) and finally you can reduce it to a really heavy sauce for a tsukemen dipping broth
Noiiiiceee
I've not yet made Tonkotsu but am going to now. Question though, I brine bones normally in salt water in the fridge. It's effective at drawing out all the blood. Would that be a mistake for this?
That should work but I would advise against using salt because it will significantly change the tare
Awesome video! This is my first attempt ... so I have a few questions. I acquired my pork bones and was given a good amount of 100% fat from the pig. You use salt pork for fat ... is there anything wrong if I use pork fat as a substitute? Will I lose some flavor? Also, I can get chicken feet at my Asian market. Do those need to be de-funked? Blanched? What do you think the best way is to use those? I did see another video showing trimming the nails from the feet and cutting an 'x' in the bottom of the feet before using them in the boil. Thanks again for these videos ... well done!
I may not be the Channel Owner, but I DO have made ramen using chicken feet beforehand, and can tell you that: -Yes, they do need to be blanched!
-Chopping the nails off and cutting into the middle of them helps the production of collagen during cooking, definitely do that!
-Add them a bit later during cooking, for tonkotsu I'd say you should add them during the last 6 to 10 hours of cooking, depending if you boil it for 12 hours or for 16.
Have fun!
Thanks for the reply … since my posted question I have made a batch of excellent tonkotsu … using chicken feet (scored on the bottom w an X). Completed the ramen with a spicy miso tare. Fresh made noodles based on Ivan Orkin’s toasted rye recipe … huge success! Thanks again for the reply … well on my way to making seriously good fresh from scratch ramen!
So at the grocery store how much of the neckbones, trotters and salt pork do you purchase? Also the measurements for the final mix assembly, is that how much it weighs after blanching? Looks amazing!!
I eyeball how much I buy at the grocery. I buy enough to fill my boiling pot about 1/4 to 1/3 full. And I use pre-blanch weight, but as long as you are close, you will not notice much difference!
@@teikenramenchannel Thanks!!
@@DerekEgel you gotta let me know how yours turns out man
@@teikenramenchannel Will do! Will probably finish it up this weekend. (I believe from other comments I gathered you're located in Chicago so I definitely need to keep up our city's ramen culture!) Also any plans on doing a chasu pork video? I have a few go to recipes but would be interested in your take.
@@DerekEgel I actually filmed my chashu video last night. I am about halfway through editing and will hopefully be dropping that in the next week!
Fantastic video
Thanks Christian!
Do you use the lard that was on top after cooling? Or do you throw that away?
I leave it on top and it melts back into the soup when I reheat! You can skim it off the top and use it as an aroma oil if you would like
how long would you say to take untill checking? you said a couple hours im wondering if thats on the higher 3-4 hour range or lower 2 ish hours i dont want to accidentally do things too early/often . and if im doing a 24 hour broth am i going to need to get up a few times over night to add water or should i be fine to leave it? also thoughts on adding an acidic element to it while boiling?
I personal stay away from acids and aromatics in broths anymore because I typically make and store large batches and the additional flavors diminish with time
As far as checking, it’s really as often as you like!
@@teikenramenchannel thanks for the help!
Hey, Chef. Got a question. I've seen other videos that talk about gently pressing on the softer bones later in the boil to break them up and help them dissolve. Is this necessary or even possible with a boil this long?
Definitely possible but maybe not necessary beyond the 12 hour point. Some chefs will even blend the bones in a high powered blender (and then strain out the bone sand). It amps up the collagen and white color. You really only need to blend about 10-25% of the bones to achieve the effect
@@teikenramenchannel Are we talking Robo Coup power or can I use a standard blender at the end of my 18hr boil?
Standard will do fine!
@@teikenramenchannel heard! Thank you!
This video is not getting the recognition / clicks that it’s deserve! I salute you 🫡
Thank you Bee!!
thank you for your videos
Thank you for watching!
nice job , one note ice bath your soup before fridge don't put hot soup in fridge
I have a question. What bone is the red pack in 53 seconds of the video? It wasn't there when you were shopping for groceries. And how many liters of water did you start with and how many liters of broth did you get?
That red pack is more pork neck bones that I had to buy at Walmart. I started with about 15 L of soup and boiled it down to about 6 L, but that's just eyeballing it since I did not measure this time
Thank you for your kind reply. Can I ask you one more question? How many times do I have to replenish water while boiling bones??
If you leave your boiling bones uncovered, probably have to add water 3 or 4 times over a 12 hour boil. If you cover it, you can get away with not replenishing at all, but you are gonna have to work to get the heat just right because it will try to bubble out from under the lid and make a mess!
Is it possible to store a ramen soup or a soup base in a plastic bottle ?
how many weeks it will expire?
It is possible to store it in plastic. If you just leave it in the refrigerator, I would not recommend using it after a week. If frozen, it can last for months and up to a year
Can I make it in the pressure cooker? One hour in pressure cooker is equivalent of 3 hours regular boiling
The pressure cooker extracts a lot of flavor but I find that it doesn’t succeed in producing the rolling boil that you need to agitate the bones in order to release collagen. If you do start with a pressure cooker, I would recommend transferring everything to a traditional stovetop for a rolling boil to finish it off
So do you add a measure of thus broth to water to make the soup? If so how much would you add for a single serving?
For a single serving you probably only need half a pound of pork neck bones and a liter of water
@@teikenramenchannel thanks! Quick response!
Also after blanching we should rinse the bones under clear water
Valid. My methods have come a long way since this first video
How long can i store the broth in the fridge?
If it’s frozen, it’s good for about 6 months
Do you need to skin pork trotters? That takes sooo long for me and it spurts blood a lot
Nope, just rinse them to make sure they are clean!
How long can you keep this in a fridge after it's done?
About 1 week. Freeze up to 6 months
Correctly done. Thanks.
You're welcome!
What if i use pressure cooker? To cut down boil time?
You can use the pressure cooker to break down the bones but I think you would still need agitation via a rolling boil to get the emulsion to happen
I was wondering, can a pressure cooker be used to expedite this process at all?
Some people do use a pressure cooker to loosen up the bones but I think it’s easier said and done in one pot
@@teikenramenchannel Understandable 👍
How come you didn't boil the soup with any of the aromatics, like onion, scallions, or ginger?
I like to add the aromatics with my aroma oil or tare. That allows me to use a Tonkotsu in different ways. For example, the same soup base can work as tantanmen or miso.
Вітаю, ви зварили холодець.
Put the bone in the COLD water and start heat. You will have a lot more Myoglobin coming out and the you don't have to clean it later.
lol the fact that the oil and broth separated means the broth didn't emulsify properly.
Hi! How many servings does this make?
Typically I would say I can get about 1 serving of broth per “chunk” of pork neck bones - if they are butchered in the style you see here
Love the technique but watch putting hot pots as well as hot product covered inside a fridge. For one you are raising the temperature of the fridge and everything in it for an slotted period of time until it cools down below the danger zone. And two you are actually trapping bacteria in that is trying to escape as well as creating a feeding ground for new bacteria to fester when pacing a lid or covering on hot items. Easy fix…just wait for the pot to cool enough so that you can touch the pot anywhere w/ a good hand grip and be free From harm. And two never ever cover hot product just take the lid off and let it cook without it
How many poeple did u serve with this amount of broth? And is it the same amount of people for your other tonkotsu videos?
It’s is roughly the same as my other videos. About 20 portions
How much broth did you get out of it? Around 2 litres?
More like 6 liters. Quite a lot of soup
@@teikenramenchannel Oh wow ok. It didn't look that much in the last few shots.
Came here from a repost in mxrmods reddit
i wonder if using a pressure cooker can reduce the times...
A lot of people use pressure cookers for that. This is just a demo of the old fashioned way
@@teikenramenchannel hey thanks for the reply and great tutorial. Old fashion way is tried and true, as you've proven!
Heheh I have made many a broth in a pressure cooker as well. They are magical little machines!
Reddit sent me. Many thanks
All of these are easy to find...
Tried Kroger and walmart, they had none of these.
What specifically are you looking for?
came from reddit. next up Tare?
It's live now!
By nowadays electricity prices one bowl of ramen will cost 72.99 usd
I'm kind of confused by the quantities, mainly because you say you are using 300 grams of salt pork, whereas at the grocery store you showed us the salt pork you were using which was a 340 gram package... and in the video you used two of them so it looks more like you added 700 grams of salt pork?
In the video I was essentially doubling the quantities (visually) but telling you the basic recipe audibly. To be upfront, this is quite an old video and I am more proud of my newer tonks (chili chorizo Tonkotsu, “what is Tonkotsu”)
U should rinse it after blanch
Please use drinking water after blanching your bones 🥲there is so much solids in tap water
Is there a less time costly possess of cleaning the bones
Sorry, spiderman
@@teikenramenchannel :( welp I have a day to make the broth ill see what I can do
If you don’t have the time for the cold soak, just do the blanch. It will still work but just be a little funky 🕺
Roughly how many bowls of ramen can this fill?
Probably 10 or so. It depends on how much you reduce it and how thick you want it
@@teikenramenchannel ok thanks for letting me know cause I got a lotta mouths to feed lmao
Unfortunately I don't think this is an appropriate beginner broth, since including the salt pork introduces random amounts of salt into the broth, so combining it with tare and getting the "right" amount of salt per bowl will be very difficult. I would omit the salt pork. Another tip would be to blend the soup up before serving with a stick blender, but maybe you will talk about this in another video. In any case, keep it up!
If you would leave out the salt pork do you replace it with anything?
@@xplah honestly I would go with 100% pork backs or femurs, maaaaaybe throw in a foot or so
Why you didn't put aromatics in it?
The aromatics lose their power over time, so you can’t expect the soup to taste the same if frozen over time. Aromatics aren’t off limits but you have to consume it soon after making
Oh no!!!! This is my favorite broth for ramen and I always buy extra on the side and take home to sip on. So I wanted to know how to make it to sometimes do ramen at home but also to sip on. But I prefer not to eat pork. It's not a medical reason or anything, just been that way my whole life. And while I dont stick to it vigorously I dont like the sound of pigs feet or pig neck. Like if I did eat pork it'd be porkchops or bacon etc. Wow this is saddening. I mean it is my fault I never looked up what tonkatsu is usually made with. I fell in love unknowingly.
Please make a video for spiciest ramen
I am intrigued
How much water for this much meat?
This was about 15 liters
What about aromatics?
I like to keep the broth free of aromatics if it’s bone-based. That’s just so I can dial flavors with the tare. All personal preference
Really impressive. So, no wood ear mushroom? I thought I heard sometime that that's important for the flavor. No? Or does that come later?
It is up to the individual making the bowl. They are a great topping but by no means mandatory. If you are going to use them, I recommend trying to pickle them in a little vinegar
I will never do this, walking away, even going to bed while the stove is on? Heeeeeeellllll freaking no. 😅 I'd rather eat this at a restaurant.
Yeah you should definitely not leave the stove on unless it’s electric. Even then, gotta be careful
Can I do this with chicken
Yes-check out the process in this video:
ruclips.net/video/OqxKODfbwuM/видео.html
i can cut my broth into slices. is that ok?^^
Sounds like you nailed it!!!
I earned 20 points of LDL just by watching the video
This is the way
Gotta go for that high score!
😲😔🤦♂️
Leaving the broth all night while you sleep?!?!?!!!!!??! Hell no
interesting that theres no aromatics at all
Just a very basic tonk
Get ready to wake up to a house that smells like pork though
Don’t threaten me with a good time!