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Tonkotsu ramen is a fan favorite and it actually doesn’t need to take all day to make. Here’s a quick way to make a pretty good authentic tonkotsu ramen using a pressure cooker and an immersion blender.
Tools:
Instant Pot:
Immresion Blender:
Soup:
2kg pork bones (for more creaminess add some pork fatback)
3.5L + 1L water
1/4 cabbage
8 garlic cloves
1/2 onion
Tare inspired by Ramen Rotas:
150ml water
koikuchi 125ml
ryorishu 25ml
mirin 15 ml
hotate powder 1g
msg 9g
9g Hawaiian salt
Noodles Recipes here in my buddy Mike’s book:
Chashu:
Menma:
source
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Beginner Recipe for a Rich and Creamy Tonkotsu Ramen
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I just realized I messed up on the salt amount in the video. its 9g not 18g. correct tare recipe in the description. sorry about that.
What's the difference 12 and 4 hours if you have to have premade things and you're not gonna do it instantly either. No Ramen should be about short time and simplicity because it's never going to be simple
i thought you said beginner.. this was in fact not beginner 😭😬
I’m in the process of boiling it as I type this, and it smells horrible, but I am very hopeful
How long coulod this keep in the fridge? Would freezing spoil it? many thanks
How many servings 😮
"this is an easy quick ramen" … Proceeds to make a ramen over several days 😂
Dude's a scummist.
Hey man I’m a new dad and god knows I don’t have time to be making dinner a day in advance so I appreciate you being real and making it simple and quick in fact that’s what made me subscribe. Hope you’re content stays the same!
I think it's best to make it the way it's supposed to be
Shows others saying to cook for 12 hours, says his recipe is "quick"
First instruction "soak over night"😂😂😂😂😂😂
Looks great! 12 hours is too long * proceeds to take several days *
That snippet at the end really resonated with me. Not ramen-related, but I recently finished a hobby project that I've been working on for several years. I had a lot of positive feedback, but also one very negative one that really soured my mood. But I had to remind myself that I am in no way a professional and I'm doing this for fun. Like you, this is only the beginning of a lifelong journey of learning and growth. I'm glad I came across this video.
you can.actually use bones for dog food and trimmings that what I serve in my resto…
12 hrs is a waste og LPG..
What was the toppings?
48 hours ONLY
Try using spring water
Soaking isn’t really cooking 😂😂😂😂😂
I adore how even the “simple” ramen recipe is still wildly layered. It’s an awesome recipe!
🤮
when you say saki, you are talking about sweet rice cooking wine?
I have no idea where to get those ingredients for the tare. I've never heard of them. Where can I find such things?
And this is why its way easier to just go to ramen shop xD
I really need to know why the msg powder isnt optional. My girlfriend really really dislikes it and i dont have the heart to sneak it in there 😔
Any substitutes please 🙏
What's the difference between this method or just boil some pork bouillon?
I have been a student of this style of ramen for a little while now, and I appreciate your video! I still have work to do to make my ramen even better, I noticed everyone has their own twist on how they make ramen. One of the things I like adding to my ramen, instead of doing the lard step, I use a bit of toasted sesame oil and I realize this may not be a traditional thing but I like how it comes out doing that.
Way too fast for people to follow and watching this would require two or three iteration to really get the field for what you’re trying to do here especially with take a link to this process and take a link to this process. Take a link to this process, not easy to follow.
Thank you for being honest and explaining how we can reduce the cook time. Real life cooking.