How to make basic Tonkotsu Ramen (recipe)
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- Опубликовано: 11 сен 2024
- Follow me on instagram: / motoki_matsunaga
Basic Tonkotsu Ramen recipe.Classic style ramen that has been eaten in Japanese ramen restaurants since ancient times.
Pork knuckles are bones with a distinctive taste, so the key to making them delicious is to remove the odor of bones.
Tare:
• How to make Ramen TARE...
sous vide chashu
• Video
Soup:
.2kg Pork Leg Bones
.2kg water
Noodles:
cake flour 150g
bread flour 150g
kansui or baking soda 4g
salt 4g
water 120g
"basic" tonkotsu ramen
you sir are an artistic genius
Thank you Motoki-san! I made my first ramen bowl a few days ago. For the broth, I used chicken thigh bones, drumsticks and wings (only the bones). I really liked it but I can never rest until I treat myself to a nice bowl of tonkotsu ramen! I really need to go get me some bones and make this recipe. It looks amazing!
Yo that noodle fold was so perfect
I will try this recipe to make my first ramen. Thank you.
Thanks again for the great content. Any chance for a Kitakata Style video? Or a Yokohama Iekei would also be great!
Thanks for watching the video! I have received several requests for Kitakata ramen so I will share the recipe next time!
Awesome video! Your cat is so cute 😍
Thank you very much 😸
The cat hand is the secret flavor!
You have amazing recipes! Please make more!!!!!
Thank you,, delicious food I have côked👏🏻👏🏻👏🏻
I see that Japanese restaurants usually have gyoza also, could you pls make a video about it. Thanks for great video!
I would love to see you make a miso ramen, this week’s obsession!
Thank you for watching always! Okay I will share the recipe for miso ramen next time!
Motoki Ramen Academy i second this!
Your videos are awesome. Please show how to make a really good tantanmen? When I lived in Japan that was my favorite type of ramen I would eat it at least once a week. Now that I'm back in the USA I've been craving it's for a long time
Tantanmen is one of the most requested ramen. Share next month!
I love your videos. They are very concise and instructive, and the music is great! I do have a question. Yesterday, I started making Tonkotsu broth based on your recipe. I am using a 20 Quart/18.9 liter stock pot. I used pigs feet, neck bones, and leg bones. It has been simmering for the past 16 hours give or take. The water level has gone down by maybe 1/4. I want to have enough broth to make as many bowls of ramen as possible, but I don't want to dilute the flavor. Should I add more water, say just enough to raise the level in the pot to about half of water that was lost, and let it simmer for a few more hours or should I just leave it be?
Thanks and keep making videos!
Hello! Thank you for watching and commenting! And sorry for the late reply. I can`t tell you right answer, in this case you should add water gradually and taste it every time - sou it wouldn`t become too light. After adding the water simmer it for 15-30 min, if you will not - the flavor will be too weak.
What movies inspire you to keep making Ramen? Ramen Girl or something a little more serious? Cheers!
Hey Motoki! I’ve been really enjoying your recipes. I’ll definitely try this tonkotsu recipe next!!
Quick question: What is the green noodle machine you’re using lately? I’m looking forward to getting one that won’t break if I put a thicker piece of dough in it.
Hello! Thank you for watching and sorry for late reply! I use 50 years old japanese noodle machine. I`m considering of exporting it in near future, so please look forward to :)
Thank you for the great video!! It helps me a lot! It's lucky that I can learn real Japanese ramen class for free!!
Can I ask you some question? I added some chicken feet to make it creamy and thicken broth, is it better to uas pork head i nstead? Or soybean milk like Ippudo?
Awesome ! I don't have a pressure cooker, so how long i must cook the bones etc...?
Thanks! Cook the bones for about 6-8 hours!
How many bowls (and how much broth in each bowl) do you get from the two liters of water after all is boiled?
Can you do a video on how to make a extra thick tonkotsu ramen? And also the spicy musturd greens that is served as a condiment?
Hi! Thanks for watching! Got it! I`ll work on it.
Thank you for the videos, sensei!
You’re welcome 😉
Great stuff - thank you so much!! :)
Hi can u tell what pressure cooker u use plzzz
Is it possible for you to prepare video about toppings? Like menma? The only bamboo shoots that I've found in Poland were canned in brine with salt and/or vinegar. Are they fine for ramen purposes?
I can`t exactly say about yours bamboo shoots (it`s not easy to make menma), but I will make some videos in future!
Imagine the expert version
Can I request a jiro-style ramen recipe?
Thanks for watching! ! It may take some time now that there are many requests, but I will definitely share the recipe!
Arigato, thank for the recipe, if you don't have a pressure cooket how long would you boil the bones and I noticed you used 2kg bones and 2kg water. Usually I see recipes with double water. Spell sous vide not (soe vide). Thanks again.
If you don't have a pressure cooker, you need to boil it for more than 6 hours. Thank you!
Hello ! I really like your videos, and i'd like to make this ramen at home, I am wondering, if it is possible to make the broth with only Pig trotters ? Here I can only buy trotters, leg bones are not available. Many thanks !
Hi! Thanks for watching! Yes, you may make tonkotsu with pig totters, but the taste would be quite different.
@@motokiramenacademy5578 just trying it now, i'll get back with some results ! :)
Love your videos, question! What ratios did you use for broth / tare / lard? Thank you!!
Thanks! I used 300cc/50cc/10cc, but the taste might change because of ingredients you use, so try to adjust it. Good luck!
@@motokiramenacademy5578 thank you very much! I followed your instructions for the tare and broth.
Hi, how many hours did you boil after the 90min?
Hi! Thanks for watching! I boiled for around 30 min.
@@motokiramenacademy5578 Alright thanks!
I need to study from you!
I registered your channel👍
Thank you very much!!
Where did you get that pasta maker?
This noodle machine was made 50 years ago in Japan and is no longer manufactured.
@@motokiramenacademy5578 oh man that's too bad. Really like the way it looks. Would love to have one lol
@@lemmiesorensen2282 There are many inquiries, so I will sell someday overseas. Please look forward to!
What is the pressure cooker size you have?
Thank you for your comment!!
I use 4.5 liters of Fissler.
Motoki Ramen Academy thank you! You’ve earned yourself a subscriber! I’ll make sure to follow you closely from now on.
Want to open business ramen shop in the Philippines? I can help u out. Im from kyoto too! (Kiyomizu gojo)