How to Make Tonkotsu Shoyu Ramen (Recipe)

everybody welcome back to the way of ramen well today we're finally doing it we're making a real bowl of ramen not the shortcut stuff that I've been doing and experimenting with videos with this is a recipe for a show you don't go to Gil Chi ramen well it's not really a real Gil Chi ramen it's just tonkatsu ramen that's loosely based on a Gil Chi ramen recipe but anyways if you haven't seen some of the previous videos I've done like to show you Talia recipe and the cashew recipe you should go check those out because we're using them in this video so without further ado let's get right into it so before we get started with the tunkel to soup we're gonna be making a quick chicken oil well not really quick it takes about an hour but it's very simple you just get a bunch of chicken skin and you put some water in a pot and you boil it for an hour and the water evaporates and you're left with just chicken oil and if you want you can add some aromatics like I do here I put some ginger and some green onion in and you just bring that back to a boil and that infuses some of the flavor into the oil and that's basically you got chicken oil ready to go for your bola ramen this is a step that I think a lot of people miss when they're trying to make ramen at home and it's very important so don't forget it alright let's get into the tonkatsu soup making now tonkatsu just means pork bone and the making of the soup actually is pretty simple it just takes a long time because you're boiling it for a long time so I got here a bunch of random pork bones if you can get it for the best bone to use is what's called the ginkotsu it's the femur bone of the pig unfortunately I can't get that easily here so I just have a bunch of random pork bones I picked up at the supermarket and I'm these are frozen so I'm gonna have to defrost them and rinse them out a little bit before I can get into making a soup so important step in making tool inputs is the pre boil and what you're trying to do is you're trying to get all this scum out of the bones before you make the real soup because it kind of colors the soup and it makes it have a little bit of a funky taste and you can use this to gauge how long you should be pretty oiling because after a while this stuff will start coming out and so you'll see it's pretty much done coming out and it takes about 30 minutes to 40 minutes for it to get to this point and so just do the pre boil and then pull it down and this is a very important step that a lot of people swear by is you have to pick off the meat and the cartilage from the bones as much as you can and they say that if you leave the meat on the bones it kind of dis colors the soup I don't know if this is true but every single video that I've seen where Japanese people are making tonkotsu ramen they do this so I just do it too and here is a pot full of bones that have been cleaned to the best of my ability this piece has a little bit of marrow in it which is gonna be really good for the soup so we're going to take these bones and we're gonna put them into a pressure cooker I just have a incident pot here you're gonna put them in and it's gonna put enough water to cover them and I can't remember how long I put this thing on for I think probably about an hour with the high pressure cooker setting so we just want a pressure cook it for about an hour I usually do the pressure cooking outside for a couple of reasons one it makes a mess as you can see when you let the pressure out and two this stuff smells pretty terrible in the beginning at least it takes a little while for the pork bones to really mellow out and they'll make your house smell really bad if you do it inside after the hour so the pressure cooking I let it boil for another two to three hours I can't really remember the exact timing but it was another two to three hours and then I let it cool and I put it in the fridge overnight a lot of people swear by the fridge method like cooling it down overnight and then eating the soup the next day I'm not sure if it makes a difference I am trying it for this one and we'll see how it goes so actually at this point if you wanted to make ramen right away you could just use this take out the bones string the bones out keep this up and you pretty much have a tonkotsu ramen if you mix it with the toddy the recipe that I'm using I'm and as some other things I'm gonna try it out so they add some chicken feet this is called Momiji in Japanese I added just for here because I'm not really sure how much collagen comes out of these things it's my first time using it added a bunch of more water and it's brought this to a boil and I left this school for about close to six hours five hours I think around there and basically what you're doing is just breaking down all the collagen in the chicken feet and about an hour and a half to two hours before we're serving I added some green onions some round onions some garlic had a cabbage and some ginger and also some niboshi which is like dried fish I think it's dried sardines and I let that goal for another hour and a half or two hours and that's basically it the suit looks like this after another two hours or so and the only thing left is to strain the soup and it's done all right it's finally time to make the bowl around and so into the bowl two tablespoons of show you today that we made in the previous video one tablespoon of the chicken oil that you made earlier this is chilled so it looks like that no there's all once you put some hot soup in there 300 to 400 milliliters of broth it depends how salty you want it you can start with your intro taste it and then if you want it if it's too salty just add a little bit more broth and that is your soup for your tonkotsu ramen we're using the homemade noodles the same recipe that I did in my first video and we're gonna add these in it's not the ideal noodles for this kind of ramen but it's okay this is the chashu that we made in the previous video this is a Adama or like a soft-boiled egg that's been soaking in a dashi for about a day some full Menma Menma is like bamboo shoots that's kind of like fermented you can't really do it easily at home so I just made this recipe for a full memo and a bunch of green onion and that's basically that's a bowl of tonkotsu ramen please give it a try let me know how it turns out and thank you all for watching [Music]

Channel: Way of Ramen

Views: 749,412

Keywords: Tonkotsu, Ramen, Shoyu Ramen, Homemade, Recipe, tonkotsu ramen, tonkotsu broth, How to make ramen, ramen, shoyu tare, ラーメン, 豚骨, 豚骨ラーメン, Instant pot, Instant pot ramen, ramen egg, how to make real japanese ramen noodles, authentic ramen recipe, tonkotsu ramen recipe, how to make tonkotsu ramen

Id: nP7zCjmSl2k

Length: 6min 55sec (415 seconds)

Published: Wed Jul 17 2019

Reddit Comments

[u/renwork]

Looks great, watched all the videos and will give this a try.

[u/llamawithscarf]

That looks fantastic! I will try it out. I have only had Tonkotsu one time before and I loved it, fatty and nice! Also, well done on the video! I really enjoyed it.