How To Make Real Tonkotsu Ramen

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Channel: Joshua Weissman

Views: 3,793,915

Rating: 4.9009366 out of 5

Keywords: ramen, how to make ramen, traditional tonkotsu ramen, creamy ramen, ramen recipe, tonkotosu ramen recipe, pork ramen recipe, joshua weissman, cooking show, youtube cooking series, japanese recipe, japanese soup, sat bawl pro, josh weissman, tonkotsu ramen, homemade tonkotsu ramen, ramen noodles, noodles, broth, soup, cooking, food, tonkotsu, japanese ramen, how to make broth, ramen broth, how to make ramen broth, ramen broth recipe

Id: uPqzY8rZLZM

Length: 10min 57sec (657 seconds)

Published: Fri Sep 14 2018

Reddit Comments

[u/piotrgravey]

Some comnents:

1. His pronunciation of tonkotsu as tonKATsu irks me, but oh well, foreign languages are hard.

2. Only using trotters in his recipe: This give a SUPER thick style soup which you may or may not like. Trotters also give less flavour due to less meat and bone to skin ratio. I would consider adding some neck or femur bones.

3. No need to skim at the blanching stage since you should wash the bones and the pot after blanching anyway.

4. Adding the aromatics for a 12h boil will give you a darker looking soup. Notice his broth is pretty brown at the end rather than off-white. That said, many tonkotsu in Japan are not creamy white anyway, so it's a personal choice. Some people also say excessive simmering of veg can lead to off-flavours (e.g. bitterness, sourness). Additionally you can just simmer for the first part and do a rapid boil for the last 2h or so to get the emulsion, no need to boil your bones for the whole duration to extract flavour.

5. Using shaoxing for chashu is non-traditional, but he does mention using sake instead. Skin-on pork belly chashu is, to my knowledge, rarely seen in Japan, so I don't know why he prefers it that way. The skin can remain chewy and stick to your teeth even after a long braise, and is tough after a short braise, so no benefits there. You could add the skin to the main broth to add gelatin, if desired.

6. His 'tare' is a mix of dashi with soy sauce+ mirin. In fact, more dashi than the other 2 combined. Not sure why he does this, you can soak konbu and bonito in sake or mirin to extract flavour. If you want to do a double/mixed soup broth, heat and mix the dashi with the main broth before serving.

7. Be sure to drain your noodles well (not featured in the video).

8. Toppings: Many prefer to marinate the ajitamago at least overnight, but unseasoned eggs are not uncommon. Raw enoki... based on posts on this thread it seems to be not uncommon, but it's seen more often in the West.

9. Lastly, no aroma oil, so he missed a chance to add another layer of flavour/interesting taste.

I hope I dont come across as overly critical. I'm just someone that enjoys learning about food, and this is just my personal take. Overall, not a bad video per se, but definitely not a tutorial that covers all bases. Personally I like Joshua's videos for his production value and humour, and he has legit culinary skills. I just wish he would present himself as less of an 'expert' and have more of a 'we are all learning together' type vibe, which you see from Ramen Lord and others like Way of Ramen. More explanations on the 'why' of things would be more helpful instead of just showing his way.