Holy smokes, it worked! With the way the tare was smelling, I was sure it was going to be too fishy or lacking in balance of flavor, but it was MAGICAL. This is the first Tonkotsu ramen I've tried outside of Japan (and Las Vegas) that actually made me emotional, and I made it!! Thank you Motoki-san!!
After a while of working with ramen you can definitely taste what's in there since chicken and pork don't taste the same and also the ratio of both bones if used in combination, at least in approximation to the real thing
Wow I wanna try this. I've been craving for authentic Japanese ramen. We used to live in Japan for ten years an on winter time my husband and I go out almost every night for ramen hopping and have tasted all sort of ramen. We love authentic ramen that we can eat it every dinner especially during the cold weather. Thank you for showing us on how to make ramen.
I was in Japan in October for my honeymoon and I loved soooo much Ichiran ramen. We used to go to an Ichiran restaurant everyday. Now, I’m in my country (Spain) and I’m missing it sooooo much. I’ll try to cook this like you. Arigato gozaimasu :)
I tried this recipe and found that the ingredients in description doesn't include everything. Here's the entire recipe for broth and tare (I didn't make the noodles or sauce) Thanks for the recipe! Broth Ingredients - Pork spine 2kg - Pork fat 30g - Small amount of garlic (optional) 1. Prepare 60° water 2. Soak pork bones for 40 min 3. Discard water 4. Fill with 2kg cold water. Optionally add garlic 5. Heat 6. Remove lye 7. Add pork fat 8. Once the lye are removed, pressure cook for 70 min 9. Mix to remove fat and meat, and grind them 10. Put on high heat to emulsify the soup 11. Close lid for 30-40 min 12. Strain the broth Tare Ingredients - Shiitake mushroom 10g - Konbu seaweed 15g - Dried sardine (Niboshi) 20g - Sake 50ml - Mirin 50ml - Light Colored Shoyu 300ml - Salt 12g - Sugar 5g 1. Put ingredients 1-3 in a pot 2. Add 500ml water 3. Soak overnight 4. In another pot, add sake and mirin 5. Once boiling, add from step 3 6. Add shoyu, salt and sugar 7. Put on a lid, cook at 80° for 40 min 8. Strain the soup 9. Put in a fridge overnight Serving mix Ingredients - Lard 10cc 1. Lard 10cc 2. Tare 50cc 3. Broth
Making my broth rn and im so proud of myself!! Everything was under 40 bucks in ingredients and im so excited to assemble my ramen tomorrow after school! Love from Florida ❤
Almost done preparing it for the last 28 hours. Followed your steps faithfully. We will be eating the 'work product' in like 2 hours. I''l let you all know if it does taste as Ichiran. In any event, it will taste great!
@@TheUberIdiot Similar but not exactly the same. I made a mistake and did not use the right pork bones. The cook here called out for spine and I used a different type, so it was a little 'too porky'. But overall very good!
I used this tare recipe in some tonkotsu, last weekend. It was an amazing, umami bomb! I am still a newcomer to ramen. Thank you for your videos. I hope to continue to improve!
Just made your ramen and it tasted great! One downside was when I sipped into the dashi stock, it tasted overwhelmingly salty (possibly from the dried anchovies I substituted for dried sardines and soy sauce) so I had to add more water as needed. Although later on I noticed that the saltiness probably helped enhance the pork broth’s taste after all. I used ischimi togarashi instead of ichimi as the chili pepper of choice, so to me it wasn’t as spicy but still so good. Overall, the flavour was nice and I was glad to know that the pork did not overwhelm the taste of the broth as my parents feared. Thank you so much for sharing this wonderful recipe! Might as well do it again in the future :)
From what I have read, your Dashi stock should be salty enough that you don't want to consume it straight. This is because it alone contains the only salt in the dish. It's basically concentrated flavoring for the finished ramen.
I get a sneaking feeling that watching all those videos where Mike Chen/Simply Dumpling went to Ichiran got this to pop up on my recommendations, and I'm grateful for it. This recipe looks great and I definitely want to try it.
Great videos from finally a real ramen chef!! I have a question about noodles: After you combine the dough you put it in a ziplock bag. Is that for resting? If so, how long?
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.
It looks sooo good! I'm planning to make this recipe at home, but struggle to find any dried sardine or dried fish at all. It there a good substitute for that you recommend?
I'm very much looking forward to trying this recipe! I've been trying to learn to make homemade tonkotsu ramen for a while, but it's been trial and error. I think this video is what'll help me hit the mark!
Looks delicious! I’ve only had ichiran’s ramen once before during a quick trip to Japan, but I have dreamed about it every day since. How many portions does this recipe make? Is it also okay to freeze or should I only refrigerate?
As I watched the five minutes of your wonderful video, I wanted to slap my self for never thinking of using the pressure cooker to cook the broth. Thank you for the lesson I’m now altering all of my stock recipes for insta pot times. Duh.
Hi, I have another question please... What is the usual/common/typical pork-bone:water ratio for making tonkotsu broth? Is it usually 1:1? (1 part pork-bones to 1 part water?) e.g: If I want to make 2L(2kg) of tonkotsu soup broth, then use 2kg of pork-bones to 2kg water? (of course, replenish water during cooking) Or, for 3L of soup broth, then use 3kg pork bones to 3kg water? (also, replenishing water during cooking) Thanks!
I have two questions, are you suppose to wash the dried ingredients before soaking overnight? And after soaking overnight, do you pour all the contents into the boiled mirin and sake?
This is legit. Tried it w/ a lot of modifications though due to unavailability of ingredients yet it was the same Ichiran ramen i tasted in Japan. Thank you so much for this content. (Tare was omitted, but throwed some onions, garlic, ginger, some salt in broth to make it up)
Great video and your teaching style is great. I look forward to your other videos. Thanks for showing all of the steps including the use of spine. Didn't know that! How do pork neck bones rate compared to spine? We have those readily available
Hey! Love what you are doing ✌ Somthing helpful for people in the description box below would be knowing how many 300ml bowls of ramen the stock would serve! Thanks again for the recipes
can someone help me, Shaoxing sake same as Chinese Shaoxing wine? also if not, where can i find the sake? Also Chili paste? what kind? can i use the Korean Chili Paste? or does it have to be a specific brand? if so, please can you name the brand so i can search for it? ANYONE PLEASE HELP that knows about this Ramen flavor. THX :)
@Motoki Ramen Academy I have a question! On Ichiran ramen's nutritional information page they say that their ramen contains dairy/lactose. Do you know about this? I really want to try it one day but can only handle small amounts of dairy/lactose. Thank you in advance!
Thank you for the Video Motoki! I would like to give it a shot! One question, is it ok to use salted dried sardines for the tare? Cannot find the unsalted ones...
Hello Chef, when I made the noodle in the recipe, the kansui made the noodle smelled a bit funky/unpleasant. Even after cooking, the smelled remained? Did I use too much? Or is my kansui already bad?
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I'm planning to make Ippudo Ramen someday, so look forward to it!!
Motoki Ramen Academy cant’wait✌🏼
Looking forward to it!
yeah waiting for it 😍😍😍
Yaaay!
This would be awesome!!
Holy smokes, it worked! With the way the tare was smelling, I was sure it was going to be too fishy or lacking in balance of flavor, but it was MAGICAL. This is the first Tonkotsu ramen I've tried outside of Japan (and Las Vegas) that actually made me emotional, and I made it!!
Thank you Motoki-san!!
He's dead. Ichiran sent yakuza after him
@@MohitJouhari yeah yomiknishes6976 is also dead. Ichiran sent the yakuza after him cause he told the people how true to the recipe it was
Imagine being so skilled you can tell which kind of bone they used in a ramen
Gotta train those taste buds.
After a while of working with ramen you can definitely taste what's in there since chicken and pork don't taste the same and also the ratio of both bones if used in combination, at least in approximation to the real thing
Pork ribs
Just for my future reference.
0:22 Broth
2:32 Chashu
4:03 Tare
5:28 Noodles
7:53 Secret Red Sauce
can't wait to try out this recipe!
It's been many years and I still can't get over that delicious Ichiran Tonkotsu broth.
thanks a lot!
The amount of content you've been uploading has been great! Really appreciate it
You’re welcome 😉
Absolutely straight to the point, no BS. Love it.
Wow I wanna try this. I've been craving for authentic Japanese ramen. We used to live in Japan for ten years an on winter time my husband and I go out almost every night for ramen hopping and have tasted all sort of ramen. We love authentic ramen that we can eat it every dinner especially during the cold weather. Thank you for showing us on how to make ramen.
Simply beautiful. Very well done. You take no shortcuts. Impressive!
Hi! Thank you for such warm words!
*Ichiran wants to Know your Location*
I am a Filipino residing in Singapore. I used to lived in Japan for two years. I discover ramen during those times.
I was in Japan in October for my honeymoon and I loved soooo much Ichiran ramen. We used to go to an Ichiran restaurant everyday. Now, I’m in my country (Spain) and I’m missing it sooooo much. I’ll try to cook this like you.
Arigato gozaimasu :)
This Ramen is AWESOME!!! Thank you so much for the detailed recipe. You are a great chef!
I tried this recipe and found that the ingredients in description doesn't include everything. Here's the entire recipe for broth and tare (I didn't make the noodles or sauce)
Thanks for the recipe!
Broth
Ingredients
- Pork spine 2kg
- Pork fat 30g
- Small amount of garlic (optional)
1. Prepare 60° water
2. Soak pork bones for 40 min
3. Discard water
4. Fill with 2kg cold water. Optionally add garlic
5. Heat
6. Remove lye
7. Add pork fat
8. Once the lye are removed, pressure cook for 70 min
9. Mix to remove fat and meat, and grind them
10. Put on high heat to emulsify the soup
11. Close lid for 30-40 min
12. Strain the broth
Tare
Ingredients
- Shiitake mushroom 10g
- Konbu seaweed 15g
- Dried sardine (Niboshi) 20g
- Sake 50ml
- Mirin 50ml
- Light Colored Shoyu 300ml
- Salt 12g
- Sugar 5g
1. Put ingredients 1-3 in a pot
2. Add 500ml water
3. Soak overnight
4. In another pot, add sake and mirin
5. Once boiling, add from step 3
6. Add shoyu, salt and sugar
7. Put on a lid, cook at 80° for 40 min
8. Strain the soup
9. Put in a fridge overnight
Serving mix
Ingredients
- Lard 10cc
1. Lard 10cc
2. Tare 50cc
3. Broth
one question, when you have to pressure cooking the broth for 70 mins, is it on high heat, medium or low? thanks
Awesome
Great video! Keep up the great work!
Thank you so much 😊
@@motokiramenacademy5578 私は英語圏向けラーメン番組を作っていますが。もし、お時間がございましたら、私のポッドキャストに出ていただけないでしょうか。
インタビューはZOOMなどを利用して、オンライン上でお話を伺わせていただきたいと思っております。
はい、是非やりましょう！お願いします。
Nice to see you here!
There's one missing! The pefect boiled egg!! Thanks for sharing though..
shutter bug Just boil some water and put an egg in for 6 and a half minutes and put it in soy sauce for a day
Can we use the chashu marinate for ajitama? I think its a good hack
I thought exactly the same!
Thank you for this recipe! I am an amateur ramen chef from Canada and I love learning how to make better ramen. Your videos are very helpful.
Thank you very much!! Good luck!!
The way of ramen sent me here. Can’t believe I didn’t know about this channel before!
Thank you‼
Making my broth rn and im so proud of myself!! Everything was under 40 bucks in ingredients and im so excited to assemble my ramen tomorrow after school! Love from Florida ❤
Best ramen channel on RUclips
Ichiran is ol' reliable when I visit Japan! This was very relaxing to watch!
Thankyou so much, I'm going to try this at home, I miss Japan, I would love to go there again ❤
Ur channel is a hidden gem seriously,keep up the good work bro
where have you been all my life? thanks for the recipe!
What a breath of fresh air! Insightful and clear instructions. Good job!
I really love how the quartered piece of pork shoulder works just as well as belly.
Frankly, this is the best Tonkotsu Ramen tutorial in 2021.
I'm kind of obsessed with that green noodle press, are they semi common in Japan? I go every year at least once. Would buy in a heartbeat
Almost done preparing it for the last 28 hours. Followed your steps faithfully. We will be eating the 'work product' in like 2 hours. I''l let you all know if it does taste as Ichiran. In any event, it will taste great!
How did it taste? Like ichiran?
@@TheUberIdiot Similar but not exactly the same. I made a mistake and did not use the right pork bones. The cook here called out for spine and I used a different type, so it was a little 'too porky'. But overall very good!
After watching this
I decide to catch a bus to Ichiran.
I used this tare recipe in some tonkotsu, last weekend. It was an amazing, umami bomb! I am still a newcomer to ramen. Thank you for your videos. I hope to continue to improve!
Awesome!!
Yeah there is no way I'm leaving Japan without knowing how to make Ramen like Ichiran. Best ramen around, and for a good price too!
Also, I love to see how you lay the noodle so neaty! Mine don’t quite came out like that when I try to make the noodle for presentable. Thanks
Thank you very much!!
Just made your ramen and it tasted great! One downside was when I sipped into the dashi stock, it tasted overwhelmingly salty (possibly from the dried anchovies I substituted for dried sardines and soy sauce) so I had to add more water as needed. Although later on I noticed that the saltiness probably helped enhance the pork broth’s taste after all. I used ischimi togarashi instead of ichimi as the chili pepper of choice, so to me it wasn’t as spicy but still so good. Overall, the flavour was nice and I was glad to know that the pork did not overwhelm the taste of the broth as my parents feared. Thank you so much for sharing this wonderful recipe! Might as well do it again in the future :)
From what I have read, your Dashi stock should be salty enough that you don't want to consume it straight. This is because it alone contains the only salt in the dish. It's basically concentrated flavoring for the finished ramen.
I get a sneaking feeling that watching all those videos where Mike Chen/Simply Dumpling went to Ichiran got this to pop up on my recommendations, and I'm grateful for it. This recipe looks great and I definitely want to try it.
It's "Strictly Dumpling" but okay
what brand of sake do you use?
Your English is better than my Japanese. I appreciate your videos.
Excellent.
Wow this recipe takes a lot of patience but it’s so good! Thank you for sharing this with us
Yes, indeed! Thank you!
i try this week this recipe!! i am a Ramen tonkotsu addict!!
and good job for the video!!
Great videos from finally a real ramen chef!! I have a question about noodles: After you combine the dough you put it in a ziplock bag. Is that for resting? If so, how long?
Thank you for watching the video!!
Yes, I put it in a zip lock for about 30 minutes to rest the dough.
Wow, I've always looked for the recipe ... I'll try to do it at home. one of the best channels regarding ramen, congratulations🔥💪🏼🍜
Thank you for watching video🙏
So if you dont mind me asking.. how did it come up?
I love ramen and would like to make one. Thank you for this yummy recipe.
Love the video. Ramen making is an art form and pleasant to watching
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.
How much tonkotsu soup do you add to each serving and how many servings does this make?
Thanks. Do you have a written recipe that I can follow? I miss Ichiran
Hi again. Did you melt the Lard? In America Lard is like the same texture/hardness of cold butter.
Yes, I melt it before using it.
Thanks for all the hard work, it will be afternoon by the time I finished
Thank you for watching!! Happy to hear it!
あのラーメンはめっちゃ美味しいそう！Can’t wait to try this recipe!!
Hello, my friend. You cooked a lot of delicious food that is good for your health.😋👍
Great video and explanations ....thank you for upload .....
It looks sooo good! I'm planning to make this recipe at home, but struggle to find any dried sardine or dried fish at all. It there a good substitute for that you recommend?
Fantastic,you made it look so easy unlike others.Thank you very much🙏🏻🙏🏻🙏🏻
Thank you!! I think it very close to the original! Hope you’ll like it!
How about using the juice from which you cooked the pork into the Tare? It could give the pork flavor plus some ginger and garlic extra
Great movie and job! Congrats! May I ask, which noodle blade you use on the Marcato? for Spaghetti? Spaghettini?
Great cooking skills, all was made from scratch. Ramen looks well balanced and tasty
Hi, what kind of chilli bean paste did you use? Is it a japanese/korean/chinese? Thank you for the recipe!
For the final bowl, how many ml of the broth did you put into the bowl?
Any tips to cooking the noodles? Salt in water and cook to fineness it let cook a bit when placed into broth?
Excellent video. Thank you. I learned a lot from it.
Absolutely great recipe~ What can I substitute sake with for the chashu?
WOW!!!! Im amazedddd! Thank you Chef 😋😊😀🤗🤩🙏👏👏👏
I'm very much looking forward to trying this recipe!
I've been trying to learn to make homemade tonkotsu ramen for a while, but it's been trial and error. I think this video is what'll help me hit the mark!
Looks delicious! I’ve only had ichiran’s ramen once before during a quick trip to Japan, but I have dreamed about it every day since.
How many portions does this recipe make? Is it also okay to freeze or should I only refrigerate?
You should just refrigerate because you need to draw the blood out of the pork overnight if you freeze it it won't draw blood out at all
As I watched the five minutes of your wonderful video, I wanted to slap my self for never thinking of using the pressure cooker to cook the broth. Thank you for the lesson I’m now altering all of my stock recipes for insta pot times. Duh.
Hi,
I have another question please...
What is the usual/common/typical pork-bone:water ratio for making tonkotsu broth?
Is it usually 1:1? (1 part pork-bones to 1 part water?)
e.g:
If I want to make 2L(2kg) of tonkotsu soup broth, then use 2kg of pork-bones to 2kg water? (of course, replenish water during cooking)
Or, for 3L of soup broth, then use 3kg pork bones to 3kg water? (also, replenishing water during cooking)
Thanks!
Can you make one of Misoya Hokkaido ramen and their red paste sauce 🤤 please!!!???
This looks great! You made it look so easy. Is there any difference to boiling the bone longer?
Nice recipe I'll try it out soon.
However it's hard to find niboshi here, I suppose I can make the dashi without?
Looks amazingly delicious!!!😍
Wow...just wow
I have two questions, are you suppose to wash the dried ingredients before soaking overnight? And after soaking overnight, do you pour all the contents into the boiled mirin and sake?
great job brother. Looking forward to more of such delicious recipes.
This is legit. Tried it w/ a lot of modifications though due to unavailability of ingredients yet it was the same Ichiran ramen i tasted in Japan. Thank you so much for this content.
(Tare was omitted, but throwed some onions, garlic, ginger, some salt in broth to make it up)
Hi can you please share your version? Thanks
Hi there. When you marinate the tare ingredients overnight do you need to refrigerate it?
Thanks for sharing.😋😋😋
How long do you keep the flour and water mixture in the Ziplock bag?
How many servings of ramen did you make with this recipe? Tnx
Please share which chilli bean paste you used ? And light shosyu thanks
Hi Chef,
Where did you buy your retro ramen noodle machine?
Thank you.
You deserve more recognition!!
Thanks!!
Great video and your teaching style is great. I look forward to your other videos. Thanks for showing all of the steps including the use of spine. Didn't know that! How do pork neck bones rate compared to spine? We have those readily available
Hey! Love what you are doing ✌
Somthing helpful for people in the description box below would be knowing how many 300ml bowls of ramen the stock would serve!
Thanks again for the recipes
Thank you very much!!
Could you try to make the Jangara Kyushu Tonkotsu Ramen?
can someone help me, Shaoxing sake same as Chinese Shaoxing wine? also if not, where can i find the sake? Also Chili paste? what kind? can i use the Korean Chili Paste? or does it have to be a specific brand? if so, please can you name the brand so i can search for it? ANYONE PLEASE HELP that knows about this Ramen flavor. THX :)
Thank you very much! I was looking for a copy-cat recipe of Ichiran Ramen for a long time! I am also subscribing to your channel 🙂
Hi.. can i ask if what can be substitute in shaoxing sake? is it okay to use rice wine? or white wine? thanks
@Motoki Ramen Academy I have a question! On Ichiran ramen's nutritional information page they say that their ramen contains dairy/lactose. Do you know about this? I really want to try it one day but can only handle small amounts of dairy/lactose. Thank you in advance!
This is the ONLY ramen recipe that has ever worked for me, and I’ve been trying for years to get the broth right.
Where do you source pork spine?
Watching from India nice recipe I will make it soon
How was it?
Is the sardine salted or unsalted, this may be different in our country, and also is it good to add a dash of pepper?
Thank you for the Video Motoki! I would like to give it a shot!
One question, is it ok to use salted dried sardines for the tare? Cannot find the unsalted ones...
The sake you mentioned. Is that real drinking sake? Or just cooking rice wine? Thanks
Wow . I miss eating this, I had been in Hakata City in Fukuoka to try this and it was so delightful. Great cooking Motoki-san!!!!
Thank you very much!!
How long should I leave the dough in the zip bag? Is that necessary?
I'm surprised, I always see people saying Ichiran uses a pork/chicken blend for their tonkotsu. I'll give this a try for sure
Ichiran definitely does not use chicken. Please give it a try😁
Definitely no chicken
Hello...
Could you try making "tomita tsukemen" It would be interesting to watch.
Thank you.
I’m excited to try this today!
Thanks for the secret sauce recipe! Looks great!
You’re welcome 😉
Hello Chef, when I made the noodle in the recipe, the kansui made the noodle smelled a bit funky/unpleasant. Even after cooking, the smelled remained? Did I use too much? Or is my kansui already bad?
Well, in general, Kansui does not get worse, so it may be too much.
@@motokiramenacademy5578 What kind of water should be used? Is the PH level important?
@@motokiramenacademy5578 Btw, the unpleasant smell started as soon as I added the kansui+water to the flour.