RAMEN SCHOOL #8 | How to Make Tonkotsu Ramen

today we're making something that I think a lot of people consider to be the white whale holy grail of ramen I've seen a lot of your comments and I know you've been asking for it so here we go tonkotsu ramen okay I say today we're making it but that's a little bit of a lie because Tonka Sturm is not something that you can really do in one day if you want to do it properly I know restaurants that do it over for days we're not gonna go quite that long but we're gonna do a two-day method here the first day is really quite simple we've got our cuts here our bones tonkatsu means pork bone so we're essentially just making a pork bone broth to be the soup of our ramen we have a few other things to come but they'll come tomorrow for our soup we've got pork backbone and some pork Trotter as well the part of the animal you choose will depend kind of how you were Ram and not just taste but the mouthfeel as well because certain areas like the Trotter will have a lot more gelatin and give you a much kind of richer and lipsmack ear mouthfeel to it I've got two trotters and about three kilos of bones it's roughly about five kilos all up of pork bones here I'll put those into my nice big pot and cover the whole thing with cold water that then goes in the fridge overnight [Music] okay it's day two and our bones have been soaking overnight this is pretty much what we've got here you see the water's quite a deep red and that's what this soaking process is trying to achieve is drawn all the blood out of the bones and out of the marrow so that we're gonna get a much cleaner stock when we boil this this is essentially soup day we're making the soup through our tonkotsu ramen which is kind of almost a one day process so if you had to kind of put it together day one would be soaking the bones day two would be making the soup and also getting started on our shield Patty and then day three it's gonna be just combining everything together so we need to get rid of this water and put some more water in you can see kind of how white the bones have become and this is what we're trying to get to trying to get to a very white pipe pan which is a white soup con katsu if you don't want to go through this circuit process you can actually skip it it stiffen in my life a little bit harder when we're skimming the scum off the top the ratio of bones to water is 2 to 1 so I measure the weight of the bones before I put them in here all together at 4.2 kilos that means I need 8.4 kilos of water to go in here or 8.4 liters the soup is kind of three safe the first-stage getting rid of scum there's going to be scum that comes to the top here kind of gray scum shouldn't be too much because you got the blood out of the bones already and that might take about an hour and a half until the the scum that floats to the top becomes white so that's not actually too bad the white scum is actually just between coagulate proteins the the gray scammers got what's in a taint our paid time or out our tonkotsu broth the second stage is extraction of the proteins and the fats from the bones and so we want to maintain the water level that's the second stage so our initial measurements quite important for those first two stages we're going to keep topping up the water so that we help that extraction process after about three hours of that I'm going to start to reduce this down and reducing it down we can see from a measurement how far it's going down until it gets to a concentration that we're happy with so get rid of a scum maintain the water level while you're extracting the proteins and fats and then reduce it down to concentrate the broth now I should mention that I'm gonna cook this for about seven hours that's a long time you can get away with less because obviously the more bones you have the more protein and fat is going to be extracted into the soup and what you're trying to get is a concentrated soup so if you use more bones and less water you'll reach that concentration much faster if you reduce it further you'll reach that concentration much faster eight hours I think or even longer actually gives you a more concentrated broth because you're extracting more from the bones but obviously your yield will be lower the longer you extract the more you'll extract and then the higher yield will be if you want to go shorter you absolutely can do that but you need to reduce further so your volume will be less I know it's pretty complicated but once you do it a few times it really does become quite easy that's quite useful to have a wooden spring that's gonna reach to the bottom of your pot because you don't want these bones to be burning on the bottom so I keep the heat quite low to begin with and keep moving the bones around particularly at the beginning so that not burning on the bottom of the pot whenever you come to skim the scum I take scum off the top and give it another good stir and then try and scheme off some of that scum again [Music] top up some more water back up to our level something good okay so now the soup is going we're gonna start a preparation of our what about it she looked at it so if you had to categorize this room what I'm making is a shield tonkatsu your guide now what that means is out today I'm what about it is going to be salt a salt based ramen the soup is going to be tonkatsu so the tonkatsu means port burnt that's the super making over there and go Kai means seafood seafood flavor so there's gonna be a bit of seafood that we're putting in firstly to our today but also into our flavored oil that we gonna make tomorrow so this is the dried seafood that's gonna be the start of our cutting if these words aren't making any sense to you please go back and watch the rest of the videos in dramas called this is stuff that we've covered before I'm showing you a slightly different method here that the previous Tower is that we've made we've kind of put them into a pot boil them over there with a bit of soup totally fine to do that this today I'm gonna start with a cold extraction you actually get a slightly different flavors and slightly more extraction by doing this for a longer time because the tonkatsu is taking three days to get to the end the soup base we may as well use that time to get more extraction out of our dried seafood here this is the dried seafood I'm using for the Talia I've got some scallops some fish more some little dried anchovies and kombu of course you can use whatever dried seafood you like if you've got dried shrimps if you've got anything else that you want to put in there totally fine as well this is just what I'm using I need to prepare these put them into a just a little Tupperware and then cover them with water and we'll leave that to sit overnight as well for this cold extraction I want to cut the kombu up quite small [Music] [Music] this looks good now you can see that the scum that's coming to the top is kind of just this like white bubbles and that's totally fine when there's still grey scum coming you want to keep steaming that off but now we can move forward to the extraction process so top up the water back up to our seven centimeters put the lid on heat up high and keep this at that rolling boil for a few hours you can immediately see the difference in the broth now it's gone quite white we have extracted quite a lot of the fat and protein that is disrupting that clear soup you know water is clear the more fat and protein we emulsify into it the more the little light is spread and therefore we get our Python our white cloudy soup now we can start to reduce it and concentrate that flavor we've been at about seven centimeters I just want to take that down now probably to about eleven and a half twelve centimeters they don't give us a lovely concentrated broth now this is a really important part in the making of Python breaths you've got to cool it down as quickly as possible and that means super super fast and put some ice into the sink put this into another container and keep stirring that in an ice bath until it cools down as much as possible until it's kind of cool to the touch then we can put that in the fridge and what we're trying to do bring it through that danger zone there's a lot of protein and things in this broth and between 80 degrees and four or five degrees is a real danger zone of bacteria and that's gonna change not just the color of our broth but also the taste of it as well so we want to get it through that eighty degrees to five degrees period as quickly as possible ice bath stir it get into another container into their fridge and we'll be safe [Music] [Music] [Music] so day two is finished it actually it's not very labor intensive to be honest but you know it goes over three days because they seem take time we've got our tonkotsu broth in the fridge we've got the start of our she'll cut it sitting over there on the bench and tomorrow we're back here to put together our first bowl of tonkatsu wrap let's do that our broth is in the fridge it's now we need to move on to the other elements about tonkotsu ramen our mortal daughter Tara and our aromatic oil the aromatic oil here obviously for a pork based ramen the base of it is going to be pork fat so I'm gonna chop that up and then the other ingredients going in we've got garlic some spring onion and these bonito flakes I'm gonna turn into sort of a bonito powder that's going to flavor both our oil and then we might even put some of it into the ramen itself this is a really popular ingredient for ramen and it's made very very simply I'm using bonito because that's what I have but obviously you can also use things like maca powder any of those sort of dried fish make great seafood powders for making thicker ramen broths just into a blender or food processor [Music] and here is our fine bonito powder but just jump over to the tower for the time being because here are the seafood ingredients that we put into our water to infuse I'm just going to transfer that all to a pot you can even see the texture of how this war has changed has kind of become a little bit gelatinous a little bit gloopy and that's a lot of the texture that's been extracted from the kombu I'm going to top that up with a little bit of water and then I want to bring it up to heat not to a boil on very low heat about half an hour until this reaches about 60 degrees now for the pork fat I just want to chop this up finely transfer that into a pot and I put that on the stove and render the oil out of this sword fat [Music] well that's rendering I'll prepare the other ingredients for the oil which is just some sliced spring onions and some sliced garlic [Music] it's been about half an hour and this is really still just warm to the touch that's all I'm trying to do it's time to strain it to get our I guess you call it a dashi a stock away from the solids the reason I'm measuring this is because I need to number my proportions here because the amount of salt that I want to add in is basically a kind of 1 to 5 ratio so for every 500 Mills of this that I'm putting here I want about a hundred grams of salt so I've got 750 mils of our very strong gushie and add in a hundred and 50 grams of salt now this is obviously a lot of salt that's going into this tower so I'm gonna put it back on the heat bring it to the boil adding the salt a little at a time until it comes to the boil when it comes to the boil we'll take it off the heat let it cool down add a dash of vinegar and that taro will be done we've started getting some of the oil out of our fat now we could extract more but I just wanna push this process in a little bit so I'm gonna take what we've got now and I'll start to build our aromatic oil now again I want to start measuring out my yield I guess from these kind of things because that's gonna determine the proportion of the other ingredients that we're using I'll let that pork fat continue to extract over there what I've got about the amount I need I've got 300 odd meals of pork fat here and to that I want to add some vegetable oil I think having a mix of animal fats and vegetable fats eating your flavored oil is really good because the animal fats have more flavor but the vegetable oils have a clearer taste if you know what I mean it's both heavier with the animal fats and a bit lighter with the vegetable oil so 2 300 mils of pork fat I'm gonna add 200 mils of vegetable oil I'll transfer all of that back into a pot add my aromatic ingredients 30 grams of garlic 70 grams of spring onion and also one tablespoon my dried bonito powder you can really see how aromatic this is gonna be put that under the heat bring it to a boil I guess then let it cool back down again and then we'll have aromatic oil [Music] you really can't overstate the importance of the aromatic oil to the Roman making process when you get to this day do you smell how this smells you think well I'm making Rami well it's been a process but we got here we're finally ready to assemble the ramen and kind of here's where the lay of the land is over here I've got my water for boiling the noodles behind that I've got a pot for actually warming the bowl because having a warm bowl is really important for our otherwise the soup and everything will cool down far too quickly I've got my toppings which are some chashu aji Tama this is the key karaage the wood ear fungus that's a derivative crunch in-depth on classroom and also sort of color contrast as well because tonkatsu generally is quite a white soup depending on how you're making it of course and then you've got this nice black fungus to give color contrast there it's a memoir I'm gonna add a spoon of a bonito powder to the top of the ramen as well some nori spring onions and we have our elements of ramen coming together soup tali aromatic oil toppings noodles soup Seraph aromatic oil toppings noodles five elements of ramen now these ladles are kind of specifically for ramen most professional ladles will be printed with their capacity so this is a 10 mil capacity ladle I can use for my oil a 20 mil capacity ladle that I can use my tear the is a 120 mil capacity label that I can use for my soup so I know exactly how much soup I'm putting into the bowl and that allows you to get consistency whether you're making 2 bowls of ramen or 20 or 2,000 that's gonna allow you to know exactly how much of these ingredients you're adding ah I forgot to show you a stock this is what our stock looks like a soup base ah it is super super super gelatinous look at that I'm not mixing this with anything so I'm just gonna heat up as much stock as I think I'll need a few ladles there for my first bowl of ramen and before this comes up to the boil on the stove I'm gonna make sure everything else is ready the order is kind of the soup and the toppings need to be in the right places at the right time before you start the noon the noodles are only gonna take 2 2 and 1/2 minutes depending on kind of the firmness of the noodle for our final bottle of ramen the ball should be warm and then we're gonna add in our ingredients so let's get started Joshu first [Music] [Music] [Music] [Music] [Music] now it is a lot of work but this three days has gone into one ball around but the same matter work goes into ten or twenty or 200 there you go tonkotsu ramen [Music] you [Music] you

Channel: Adam Liaw

Views: 506,239

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Id: F-TQjevcOf4

Length: 21min 15sec (1275 seconds)

Published: Wed Apr 15 2020