Beginner Recipe for a Rich and Creamy Tonkotsu Ramen

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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: amzn.to/2TklaOK
Immresion Blender: amzn.to/3pLybNr
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: • 【超うまい】博多豚骨ラーメンの作り方【とんこつ】
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:
docs.google.com/document/d/1q...
Chashu: • Ramen_Lord's Chashu mi...
Menma: • How to make Menma (Bam...

[@WayofRamen]

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.

[@JuliaPhamJules]

Hey Ryan, if I'm using a 6quartz instant pot, and I half the recipe, do I also half the pressure cooking time? :)

[@akutosai9187]

hi im muslim and cant eat bork or drink wine sake(hope thats writen right) or alcohol can i use any other type of bones or not ? ( and if so could you tell me wich ones would be best ?)

[@stevejackson9952]

@@akutosai9187 You can do lamb, goat or beef but it's not gonna come out exactly the same. The alcohol in the wine gets completely cooked out . So from my understanding ramen isn't so much about a recipe as it is 5 components. Soup, noodles, tarre, aromatic oil, and toppings. So from shop to shop and provence to provence each bowl is different. So use recipes like this as a guide line and tweak it till it taste good to you. After all you're gonna be the one eating it.

[@zebrajenks]

damn, that looks good!!! Hello from OKC

[@karenjeanjera3237]

P po p

[@JovanKo314]

What I love about your channel isn't that your ramen is "perfect," whatever that might mean, but just how honest you are about your ramen journey, showing us both recipes you loved and recipes that didn't work out so well. I especially love your in-depth analysis on your "failed" ramen, telling us what you thought didn't work and how certain flavors did and didn't fit together. That has helped me a lot to figure out what I wanted my ramen to taste like, and understand why my attempts sometimes seem "off." So, rather than perfect ramen, I kinda want to see more "failed" ramen?

[@WayofRamen]

Thank you

[@quiabuman]

as a ramen beginner, this is the kind of ramen recipe I make most of the time, so I appreciate the little details like soaking the bones to make a better broth. the pressure cooker is definitely a game changer for casual cooks who don't have the time to go for 8 hours or more. so glad I read ramenlord's book a while a go and found out about this

[@justalpha9138]

Same. I love making this stuff ever since I did it, and I've recently have made some pretty okay stuff! :)

[@betoag15]

I loved when you talk about the expectations you put on yourself. Don't worry man we all love your content I own a ramen shop in Mexico and studied in Japan. And even myself still learning with your videos keep up with the great content.

[@WayofRamen]

Thank you

[@NicolasGarciaLieberman]

Dónde es tu lugar de Ramen??? Me encantaría probarlo. CDMX?

[@LuisRamirez-hm1gk]

TonTon Ramen de CDMX?

[@albertomoreno5417]

Me encantaría conocer tu lugar de ramen! Podrías contarnos más?

[@betoag15]

Hola chicos no yo estoy en Ensenada Baja California. Trabaje en una tienda de Ramen por dos años me fui a Japón un mes y estuve en una escuela de Ramen en Oita-Shi Oita y después abri mi Local Dochi Ramen soy una tienda pequeña.

[@miniac5307]

"In the Joy of Ramen we don't make mistakes, we just have happy accidents." -Bob Ross.....probably Glad to see a new vid. And no pressure on yourself to churn out content. Will be more than happy to wait for your next video whether it's a recipe video or not. 5/5 chef kiss rating.

[@cheetaking243]

As a viewer from middle America who's interested in learning to make ramen, (there's no ramen shops in my area,) and just starting this same process of trial and error, I think there's a lot of value in putting out honest content, regardless of whether it's "perfect" or not. By seeing trials and errors in cooking videos, we know better what does and does not work ourselves. So thanks, and don't feel like you have to make some sort of "definitive" recipe for your content and your recipes to be enjoyable!

[@McStarkiller666]

Where do you live I am from Illinois and close enough to Saint Louis they have an amazing ramen place

[@babybat909]

@@McStarkiller666 from illinois too! if you ever get the chance go to Wu's Ramen in Orland Park!

[@Username-xd3qx]

Do a freestyle ramen video! Like a dream bowl of whatever you want! - Aloha from Oahu!

[@WayofRamen]

I'm working on my own version of saimin. That's my favorite thing to make and work on.

[@hfangle13]

I would WATCH that!

[@crazyasianninja218]

"Crystalized Unami Extract" I see what you did there.

[@WayofRamen]

😉

[@rand-san2095]

Uncle Roger approves

[@victorha9923]

Actually it's just a more accurate description of it. "MSG" sounds like it was made in a lab from chemicals and beakers. I looked it up, and it seems that it's made from actual produce, like sugar cane and corn. I honestly never knew that all these years because the controversy made it sound evil.

[@luigiwithanl9218]

haha almost as good as chinese cooking demystified's good old "all natural purified seaweed crystals" !

[@justkurtz9791]

It's actually not as bad as its reputation, I found out recently. Now I'm using it too when I need a quick Umami-fix.

[@vojtechjelinek4070]

Hi, two small tips for rendering lard. For startarter ad a cup of water to your pot with cubes. Water evoporates but the fat will be partialy boiled. So, there would be little bit of lard and the cubes would not burn at the bottom. Socondly, if you would fry the cubes longrer, they got crispier ... In Czechia we eat the cracklings by themself when se drinks. But you could try doing a spread paste. It isnt so faty. And its delicious :) *Sorry for my bad english. As you said: "im still learning." :)

[@WayofRamen]

Thanks! I will try it out!

[@aaronclair4489]

Your English is pretty good, dude :)

[@pablospallek8641]

Not only a nice recipe but also you are the first person on KZbin to correctly call it myoglobin and not blood.

[@OrdinarySausage]

Sausage Ramen?

[@WayofRamen]

Could probably use that water sausage to make the broth! Love your channel!

[@OrdinarySausage]

Likewise! My Discord is mad at me because all I do is talk about ramen.

[@jasminelee3935]

y'all are both my heroes for different reasons...would love to see a collab if you are up for it!

[@ffwast]

@@OrdinarySausage sausage ramen sausage?

[@cuevas8405]

Uh oh

[@dannychane]

I just did my first Tonkotsu Ramen. I tried out these methods and it turned out really descent! In fact: Much better than most Ramen shops in my area (Germany). I did some own twists: - I used pork trotters + chicken feet. For the melt in your mouth texture, plus these were the only bones I could find. - For the soup aromatics I added 2 slices of ginger, because most Ramen shops here would serve it with ginger. - For the Tare I used I whole package of dried shrimps, instead of MSG. Yes, it was expensive 😂 - I used Mayu (black garlic oil) and the oil from fried leeks to get rid of the overpowering porky aroma, I personally dislike (my Chinese parents would like it, though). Everytime Ryan-Sensei complains about his own failures, it makes me questioning if my Ramen is any good 😂 Without the aroma oil my Tonkotsu soup tasted really Chinese-styled, because of the super porky aroma combined with the cabbage etc.. Some people want it that way, some don't. But last but not least: Thank you Ryan for being my Ramen-Sensei! 🙏 I will always be a proud student of yours.

[@Alex43198]

Made this with a 12 hour version of the stock. Even though it took me 3 days to make everything I don't regret it. Best chashu I've ever had. None of the ramen shops near me do it like that. I actually ended up adding more tare but it was still amazing. Will try the pressure cooker version next time. Everyone should try this!

[@mattbarden8330]

Congrats on your new approach and your ability to be open and honest about the process. Love to hear you’re back to having fun with your creative endeavour. I’ve recently found your channel, and hearing you wrap up this video the way you did got me hooked. I’ll be watching your content for some time to come. Thanks for sharing

[@Wolf-Odonnell]

I can't wait to see where you go next with the channel. I love watching the process of putting together the bowl, as it helps me get into the right headspace to make ramen and cook in general. Cheers!

[@Explorerman1293]

Honestly my favorite videos are the quirky recipes like the making instant ramen good and when you aren't perfect you analyze why and tell us about it. Your channel is phenomenal how ever you approach it. I don't think you can miss man lol thanks for the content it's inspiring me to take a trip to my local Asian market and make some ramen myself!

[@Justforfun-ek7et]

I’m so happy you are on here sharing these amazing dishes!

[@11219tt]

I appreciate your content!! The best part about it is your humility. You aren’t pretending to be an expert. And in an age of the internet where everyone is a self-proclaimed expert, it’s refreshing to see you create content of you learning rather than you telling us what to do. Thank you for being authentically you, and keep up the awesome content! Look forward to making this recipe and learning With you.

[@OmarDelawar]

Being a perfectionist myself I can totally relate to your thoughts at the end of the video. I’m glad you overcame wanting your ramen to be perfect. The same is true with everything else in life.

[@Architeuthis87]

You do you! You are super relatable and genuine.

[@AquaTechTanks]

If you decided to take even a 3 year break you better believe I'll still be here waiting to get that new video notification! Much love from the mainland, stay happy friend.

[@chunchunmaru219]

We always appreciate your videos man. Thanks for sharing the ideas with us.

[@yahligilboa7489]

Really like the final message of the video. I hope to keep learning along with you!

[@jonathanvisser3516]

Love the vids man. And I was always scared to start making ramen. And because of you I started to make ramen. I get you want to make perfect recipes but what you did for me man is more then enough for me. You really help thanks

[@eileenie6998]

I follow you more than “professional” Japanese chefs. You inspire me and that’s everything to me, so thank you!

[@marinlepere9503]

Just made my first ramen bowl using this recipe and I really enjoyed it, thanks!

[@commonweakness9060]

Thanks for the content. I've just started learning about ramen and your channel has been a blessing. Every video I've watched about ramen says "there is no perfect ramen" or "these are just guidelines you can use to make ramen". So let me encourage you to walk your own ramen path. I just enjoy seeing where you're going.

[@memeechie2656]

Thank you so much for posting a quicker version of this soup. I tasted the soup for the first time at a food hall last weekend and it was so delicious that I wanted to attempt making it but didn't realize the prep time. I will definitely attempt after watching your video. Thanks again!

[@jiedshabong5216]

You are just amazing!! Thank you for everything!!

[@drewadams2560]

Thankyou for you efforts mate. Fantastic stuff. Muchly appreciated

[@prospero6136]

Thanks for your video ! I'm on a ramen binge since few weeks and i've really wanted to make my own tonkotsu but it seemed huge to do and i didn't know where to start. This will help me start that journey !

[@MidNiteFoxy]

Great video! ive been messing round with Ramen the last few months & im gonna try this method out, never thought of using the pressure cooker before but very well explained.

[@-_-_-_-_-_-_-_-_-_-_-_-__--]

I'm glad your hiatus helped in clarifying some things for you! It sounds very healthy and I'm excited to see your future content.

[@shuazi8803]

I've always seen this as a "I'm learning tons of stuff about ramen, so let's see if I can put it into practice" sort of deal, which is perfect for me. I've been looking at all my cooking and baking in a very similar fashion; I find something I want to try and do my best. If it's not perfect or at least up to my own standards, I can try again after looking at where I think I made a mistake so I can avoid the same issues and get better as a whole. I'm really glad that you settled into a better perspective on the channel

[@paulfloquet5077]

Man you're such a exemple of humility ! We may know that you're not a professional chef but the knowledge you share with us is priceless and pretty rare outside of Japan I guess, and for people like me who can't read or understand Japanese at all but still love eating it means a lot ! :) And the fact that you're totally transparent with your mistakes and talk about your doubts and stuff made me realize that it's ok to make mistake or to do a not perfect dish and still enjoy it because you made so much effort in making it and because you share it with people you love :)

[@cillianohaonghusa5094]

One of your best videos yet, your recipe sounds great for a beginner like me and your energy was great in this video!

[@pd9020]

thank you! loved the breakdown

[@palooka4830]

So nice to see you making ramen again. And one of your best vids yet! Thanks for all you do

[@inertia2004]

I have not even watched it and I am already excited! Yay!

[@israel9070]

I had Tonkotsu today and it was the best thing I ever ate. I don’t think I can go back to package ramen again lol

[@justalpha9138]

Funny how you say that since I hated the taste of normal Cup Noodles ramen, but the first time I tried cuisine ramen because my older brother took me to a ramen shop, I instantly fell in love with it. Nowadays I literally make my own ramen as a hobby thanks to this channel. XD I've actually gotten pretty good at it.

[@LordTurban]

Just found your channel after eating a Tonkotsu Ramen this last weekend and after watching this, I'm gonna try to do some myself! Thanks for this! Keep going with this great channel!

[@joannabanana2435]

Thank you for your videos! They always make me hungry for ramen, and I’m now interested to try making it at home.

[@METC500]

you did a great job and have improved so much since i started following this channel

[@geovanetrodriguez5103]

Hey there! You are amazing. I can't get enough of your videos, I can watch you making ramen the whole day. Love your channel. Greetings from England 😊

[@caydespliff181]

love your videos, I always learn, and I look forward to seeing you cook what you feel, and have fun!

[@WayofRamen]

Thanks for watching!

[@brighterbeat]

Great content. Love your style of videos! You have some of my favorite and go to Ramen videos

[@brendakluttz2557]

Great video!

[@DrooliusFilms]

This looks like a good recipe to start with for Tonkotsu ramen! Looking forward to trying it 🙌🙌

[@BastiXIII]

Yes, continue learning and share it all with us!

[@zip5644]

love this channel. good vibes all around.

[@_F8.]

The mistakes are what makes it engaging and human. Keep it up.

[@OakForestAudio]

congrats on coming back to finding the joy! Imo the joy of cooking, eating and sharing the information and experience is what makes good food and cooks amazing imo

[@schneider90000]

Hey, WELCOME BACK!! Great video!

[@paulsmith380]

Very helpful ideas. Thank you!!!

[@user-xz9ej9eh3q]

This quality is insane, I love it! Greetings from Sweden

[@WayofRamen]

Thanks very much for watching!

[@nedsneedvanoverbeek1678]

looks amazing!

[@JohannaVanWinkle]

Great recipe!!

[@Sometimes_Always]

Love the channel.. Im going to get around to making this some day.. I had tonkotsu chasu ramen the other day and it was so good.. The soup was amazing but the noodles were soooooo good... I definitely book marked this page for reference.. Thx for the content

[@BenjaminGonzalez-wv3cy]

Thank you Joshua!

[@igorzebrowski3855]

Did i know how to make ramen? Yes. Did i watch this video like 10 times? Yes Will i watch it again in a future? For sure

[@burningrax5859]

Another fantastic video, really liking your work Ryan

[@WayofRamen]

Thanks Dave

[@MotoMonkey92]

One reason I appreciate this channel so much is because it seems real, you publish things that don’t work out and you talk about how to fix them in the future. That is real life, and its that mindset that allows someone to improve and grow.

[@nilemg13]

Thanks for the recipe my friend!

[@czswiss1238]

we love you dude do what you want what is joyfully having you is better than having better ramen

[@sablelion]

Hey, nice to see you're back It's a lot of fun watching your videos, so don't push yourself too hard as long as you're having fun shooting them✌️

[@PiroMunkie]

I finished my second attempt at making tonkotsu this weekend and had my first bowl yesterday and it was soooo much better than my first attempt. I neglected to look up what the ratio of aroma oil should be so I ended up going a little heavy on it, but I'll cut back on that when I eat it again today. I definitely feel confident that I at least have the fundamentals down, and watching your videos helped me a lot with that. I even used your simple shoyu tare from the video about 6 months ago. This attempt was just about getting the broth right, so I didn't bother making chashu or buying extra toppings (just ajitama and scallions), but I look forward to when I decide to make it again and can put it all together.

[@johnbnyc]

Loved This.

[@courtenayquist4064]

Really happy to see this video! I have a lot of experience with putting too much pressure of myself so I hear that. You're doing great! Take care of yourself and have fun. :) cheers!

[@emilkytea]

I just tried this and it turned out amazing! I am so impressed that we can get this milky-looking broth with only 2 hours of pressure cooking/boiling. I was always so nervous to try making ramen at home because of all the recipes saying you need to boil it for 12 hours, so I'm glad I tried this out. :) Thank you so much for the video and detailed explanation of the process. The part about emulsifying the broken down fats and gelatin was so fascinating to me!

[@Dysusfusion]

I'm loving these more in depth instructional videos with helpful tips like the blender, soaking the bones, etc. instead of one where you just make a ramen. Not saying I don't like the normal videos, i find that the last few videos that have been coming out lately have more moments for me personally that make something click in my mind and I can pin point where I've gone wrong with previous ramens because I wasn't aware of the mistakes I was making at the time.

[@jamesbradleysears7188]

Learning along with you makes approaching learning the "Way of Ramen" a lot less intimidating for us. Thank you.

[@bigredhead888]

I can’t wait to do this next weekend! Tonkatsu ramen is my favorite and I want to be able to make it during the winter. I’ll let you know how it goes!

[@peck-yenching1267]

I love the spirit!

[@NatMercuri_bnggroup]

Great work... love your channel

[@chadingram4227]

Thank you for the content! I’ve been dying for a new video 👍👍

[@AcuteStressResponse]

Excellent!!!!

[@jimmaier233]

Thank you ! Awesome

[@russellee5216]

I almost checked out at the pressure cooker, but only because I don't have one. The message in this is just so great though. Your videos are always so helpful because you are learning and sharing that learning with us, who are sometimes also learning. It's a completely different feel than from the more professional cooks giving how-to's.

[@andysanford3272]

You just continue the journey, you have inspired me to begin my own Ramen journey - we are heading into Fall and Winter jere in Michigan - excellent Ramen weather - I may even try and post some pf my Journey as well!!!

[@andywira]

We subscribe to you because ur channel is special. You showed us what you learn and what improvements can be made from your own recipe, which is something valuable to us. We are here to learn from what you have learned. Looking forward to your videos. Keep doing what fulfills your heart. Cheers!

[@gladiatorsrb]

Looks sooo good :D Can't wait to try and make this!

[@slok9881]

I am just happy to see someone makes a nice bowl of ramen and enjoy it! It doesn't always have to be -blew-our-minds kind of contents. I think we can also expand a little to cover more like the stir or dip kind of ramen in addition to broth type.

[@opwave79]

Respect. I also just love to cook and after trying out a couple long cook recipes (5 hour bolognese, scratch made beef bone broth etc) I decided any recipe that gets to the essence of the flavor will do. I’m gonna give this a try.

[@markkhairy746]

Awesome recipe man just tried it out today 😋😋😋

[@syaosakucouple]

"whatever it is" is the tail! really delicious

[@d3vilmaycry25]

Thanks to you, I finally made a proper Tonkotsu ramen and impressed my family. It has the same taste as those Ramen Shops but less than half the cost.

[@madeleinefarley6980]

So glad you're back and so glad you're becoming more comfortable being less than perfect. There is def an atmosphere of over-accomplishment in the food youtube community and it's admirable to rise above it. Thanks for sticking to what makes you happy. We appreciate it. (Also if you ever want help subtitling your vids lmk.)

[@seanm3635]

I love this KZbin channel! I love that you are always learning and not perfect! Wants the bowls start becoming perfect you get bored!

[@WayofRamen]

Thanks for watching!

[@Krey_]

fantastic video! the ramen looks beautiful!

[@WayofRamen]

Thanks for watching!

[@ishiiowada3884]

Thanks for sharing.😋😋😋

[@hiphopoppotomusful]

You've helped me a lot with my ramen making - very thankful for your videos. I can tell you care a lot about this.

[@WayofRamen]

Thank you for watching!

[@natalie61517]

This is great! You’re right, 12 hours is a little too long for me to make at home. I can’t wait to try this one out.

[@Mike-Eye]

thank you for your amazing insight. aloha! 🤙🏾🤙🏾🤙🏾🤙🏾

[@markysharky9879]

Subscribed today g. Here for the delicious stuff you create

[@leugim8872]

Man, your approach is simple and methodical, not overly complex as many videos can be (nothing wrong, just different than what we need). Thank you for this

[@WayofRamen]

I actually want to make a video on this idea. It's been a revelation in the way I approach cooking.

[@leugim8872]

@@WayofRamen as a scientist and engineer who enjoys cooking, I've found that good and delicious meals are often simple. Unfortunately, it can be quite easy to fall into the trap that you need to sear this and simmer that, because you've seen good results in other recipes, but ultimately until you've mastered the basics it can only obfuscate the result. It be cool to see you out together your kodawari/data driven approach, I feel it could reinforce to keep things simple but focused when trying new things, specially ramen!

[@seangehlig4347]

Thank you so much for the video and all of the content you create, it has been a huge help as I am starting my Ramen journey. I am looking at picking up a pressure cooker as it is a major time saver. I have a quick question, are you using the 6L or 8L version of the Instant Pot?

[@skippss01]

Ahh you're back! You're my go to for refining my ramen skills 😁. Also, dope ass intro music

[@wickytbh]

Great video, thank you!

[@WayofRamen]

Thanks for watching!

[@cat-dk2bm]

It’s so good I can already smell it from here

[@justkurtz9791]

Thanks! This is exactly the video I was searching for! And I was searching for a long time! Lacking a pressure cooker my only question is how long time would the first boil be with a regular pot?