Authentic Recipe for Tonkotsu Ramen: Taught by Ex-Ramen Chef | Final Part

[@JRSSV]

Wow this is the best one ive watched !

[@jeanku]

The past two videos plus this one are all gems.

[@RegionalFoodJapan]

I’m really glad you liked them!

[@geekt55]

I hope you can also share how to make shellfish broth ramen. I cant forget that one I had in Osaka 😌

[@dandan8795]

Don't apologize for slurping lol, anyways good channel man, commented and liked to help you with the algorithm.

[@RegionalFoodJapan]

A lot of people don’t appreciate the slurping noise but I really appreciate your kindness!

[@jeremydumoit4487]

This is what I've been waiting for

[@RegionalFoodJapan]

Thank you for waiting!

[@Dexterity_Jones]

I'm here for it man. Lovely

[@RegionalFoodJapan]

And I’m here for you all!

[@guillaumesandmayer7053]

You win good man!!

[@RegionalFoodJapan]

Thank you!

[@Delorian82]

The one I've been waiting for 🙏

[@RegionalFoodJapan]

Thank you for your patience!

[@SuperGGnoRE]

Loved this series, I made great ramen already with the other videos. Can't wait to try the authentic version.

[@RegionalFoodJapan]

Hope you like this as well!

[@dizmal0]

Are they eating the toppings or the ramen… Honestly more people need to hear this!

[@dannguyendac6105]

Thank you for your videos! We are appreciating your effort in this video by English! You are the men! 🙂

[@RegionalFoodJapan]

Thank you for your encouraging comment!

[@Jusztina76]

It can be very delicious🥰

[@RegionalFoodJapan]

Thank you for watching and commenting as always!!

[@maxcruz-u1g]

Yummy

[@RegionalFoodJapan]

Thank you for watching!

[@APoIIy]

I came home from a 2 month trip in japan and i fell in love with tonkotsu ramen, expecially with added chilli oil. I went to a ramen making course but I wanted to find a little bit simpler instruction, than having to translate pictures of japanese instructions😂. And what i found here was basically the same as in the ramen course we had. As I'm swiss/italian I will try a tonkotsu ramen italian style with italian home made pasta and porchetta 😁. A second favorite dish was katsu curry.

[@jonaschan1974]

Lets do different style of ramen next

[@kpl04]

Never ever use enoki mushrooms or bok choy. Amen to that!

[@RegionalFoodJapan]

Too many KZbin chefs do that.

[@markwoldin162]

Great. Correction: not scoop, ladle.

[@RegionalFoodJapan]

Thanks for watching and sorry for my bad English. I make a lot of mistakes as I’m a non-native.

[@WastingSanityGR]

No soft boiled egg?! They really had it rough back then.

[@RegionalFoodJapan]

The soft boiled eggs are recent things. Traditional Tonkotsu ramen doesn’t have them. Some shops don’t even have wood ear fungus-just green onion and charshu. I wouldn’t call it rough. I’d call it simple yet profound.