How to Make a Spicy Tonkotsu Ramen with an Instant Pot (Recipe)

Tonkotsu ramen is by far the most popular style of ramen in the US. Unfortunately for me, it's also my weakest style, mostly because I don't make it very often. This is a method of making a real tonkotsu ramen using an instant pot or pressure cooker. It cuts about 6 hours of cook time as long as you do your bone prep a day in advanced. Spicy tonkotsu is a pretty American way of eating tonkotsu ramen, but its popular for a reason, it's pretty delicious. The ra-yu I made needs some tweaking but it was still a tasty bowl. If you try this at home, be sure to adjust the thickness of your soup with water after you strain. you can always blend it again to re-establish the emulsion.
Ingredients:
Soup (6-8 servings):
2.2kg Pork Bones
Tiny Piece of Pork Trotter
3.5L Water
1L Water (added after pressure cooking)
3-4 cloves of garlic
Ra-yu:
150ml Canola Oil
50ml Sesame Oil
20g Korean Chili Powder
10g Ichimi Togarashi
Green Onions
Garlic
Ginger
Sichuan Peppercorns
Tare: • The SIMPLEST Shio Tare...
Chashu: • Ramen_Lord's Chashu mi...
Noodles: docs.google.com/document/d/1q...

[@urouroniwa]

In cycling it's common to ask, "When do the hills get easier". The answer is, "They never get easier. You just get faster". I feel it's the same with cooking. You never really stop struggling to perfect your dishes. Your criteria for "good" just gets higher.

[@C4pungMaster]

Really cool, thanks for sharing

[@mugensamurai]

Love it.

[@xarch7208]

couldn't have said it better

[@xenteko7249]

I usually dislike philosophy as pretentious, but this strikes me as rather wise.

[@hobeone1192]

Heard.

[@_jonathanlue]

“Saves about six hours” Me: *listens closely*

[@Myousaku]

Right! Say no less

[@WayofRamen]

yeah tonkotsu with a pressure cooker is the way to go for home cooks

[@bryanhumphreys940]

@@WayofRamen Mine broke. So my tonkotsu broth is going to be an all day project today. Have you played around with pork soboro or other toppings like for tantanmen?

[@Detoneato]

@@WayofRamen do you want to prevent your house from smelling like pork bones for a week? Well, the pressure cooker is about the only way.

[@fingerbottom]

@@WayofRamen Nooo! I bought an outdoor gas burner specifically for ramen (and beer, wok dishes, and frying turkeys).

[@none941]

Please don't make excuses for not being a professional chef. You are a wonderful ramen nerd and you have my respect. Just keep doing what you are doing until they tell you to stop. Cheers!

[@davidmaynard8876]

I would reccomend you add your sesame oil to your aromatic oil after it has cooled down. Bringing sesame oil up to temp will either dull or pollute its flavor. I personally let my oil cool to slightly above room temp then add them seasame. Takes longer but seasame oil is a finishing oil and is always best when used with a minor amount of heat.

[@MaNkYmInX]

You work so hard when you make your ramen. It's nice to see someone that truly appreciates good ramen. ✌️

[@WayofRamen]

Thanks for watching

[@paulsren5800]

Can you do this specific ramen again as a 2.0 like "what I learned" video? Love ur videos

[@nitemare3904]

Spicy ramen is life

[@cosmicmoose6663]

Saimen is trendy

[@kolorless-cat]

Ramen in general is life

[@highspeedchase5734]

This is the way

[@Zoe-hx6ly]

I love watching your videos - I learn a lot, definitely - but I really genuinely just love watching your journey making something you clearly have a passion for; learning its ins and outs and everything in between. It’s fascinating to see what people focus on.

[@WayofRamen]

Thanks very much for watching

[@TheElectroboy]

More instant pot recipes please🔥🔥🙌

[@WayofRamen]

I use them mostly for paitan style ramen like tonkotsu ramen because it saves so much time. Without it it would take a min 8 hours.

[@hostesswiththemostess7082]

I agree :)

[@peterlustig4500]

@@WayofRamen Thank you so much for the video! I would really love more instant pot videos as well just safes so much time :)

[@emilymarble1174]

works great. i love that it has stainless steal pot inside kzbin.infoUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.

[@d3vilmaycry25]

Thanks to you, I was able to make my own tonkotsu ramen. One of the best achievements of my life.

[@redmoon4eva]

really appreciate you showing the mistakes part of the videos too. it's great for learning

[@JBrizbn]

Your videos are always outstanding! I’m an Australian and we aren’t exposed to a lot of ramen recipes growing up. I’ve learnt so much watching your instructional videos! Love your work! Thank you 🙏

[@0xBasedChang]

you get white people ramen like nigella or jamie oliver

[@justalpha9138]

Neither was I; I got into making ramen because of him

[@lucasburke8074]

Subscribed. You have a great channel, thank you for your content. Way of the ramen all the way!

[@babulincho9503]

tonkotsu spicy ramen is my fave!! thank u so much for this recipe !! loved the vid as usual ^__^

[@WayofRamen]

Thanks very much!

[@jeremysanchez7352]

Thank you for including your mistakes, we often make them and then dont know what to do. Plus, the explanation as to why you would or would not do something was great! THanks!

[@officialwhiteboyswag103]

It looks so delicious you did a great job I love ramen soup like that

[@waterisnotwet3902]

Really cool vid! I recently bought an instant pot and it’s amazing cooking with it

[@WayofRamen]

Thanks for watching. I literally only use my instant pot for ramen haha

[@md_plays]

Been a while since ur last upload, so glad to watch a way of ramen vid again

[@sauerwald95]

Great video as always. Also, congrats on the 200k subs!

[@texxmexxchick]

Great video, I enjoyed watching your progress and I will definitely try adding lemon pepper in my tonkotsu next time I get a chance too.

[@WayofRamen]

Thanks very much for watching

[@dragonrider121212]

Your videos helped me make my first bowl of ramen. It came out great! You've mentioned in some vids about your noodles not being the right fit for a particular soup style. How do you decide which noodle recipe might be a good match? I'd love to see a "one step passed beginner" noodle video discussing different types of noodle, hydration levels, types of flour, etc. Thanks very much!

[@WayofRamen]

I definitely plan on making a level 2 noodle video. I still need to learn a little more though

[@paulyang748]

Made this a few weeks ago & it came out very good. The pan frying of the fugus with sesame oil was great, brought out a smokey flavor out from the fungus. Thanks for the recipe.

[@littlebuster07]

Bruh. I love how you put all the commentary in the video to explain the mistakes like why we should probably boil it for an hour instead of an hour and a half. The explanation made me sub to this page.

[@persuasivedino]

Thanks! I've been trying to make this at home

[@ekremkirmit6581]

Noice, been waiting for some spicy Ramen. Awesome video as always

[@WayofRamen]

Thanks for watching! Check out the easy tantanmen video too. that one is pretty good for people who like spice! I'll do a real tantanmen video in the future.

[@nitemare3904]

Noice

[@ishiiowada3884]

Thanks for sharing.👍 Your video is so enjoyable.👍👍

[@tonyfondacaro1980]

Simple presentation.... often the best.

[@chesterlestrange7725]

Saturday off go a great start!!!

[@WayofRamen]

Thanks very much Chester!

[@dontsleephungry716]

He is so humle. A real role model for ppl who loves making ramen!

[@jasonjosefok]

Proud of your achievement 👏, didn't realize you now have over 200k subscribers!! Keep up the good work.

[@WayofRamen]

Thanks man

[@chiefzillla]

Another banger gonna make this tonight !

[@WayofRamen]

let me know how it goes!

[@pepaskitchen2745]

It seems so good! I love so much ramen.... * - *

[@voltbloo]

Beautiful bowl of Ramen!

[@WayofRamen]

Thanks Ian

[@umbrellacorp.]

You may not be a chef but you are a Boss when it comes to Ramen. 😎👍💯 Keep up the good work. 👍

[@justalpha9138]

He's the person that got me into making ramen myself! :D

[@camiloparada9529]

Looks delicious

[@Jayfoxpox]

curious why not just cut the bottom part where the sediment is instead of straining it for a second time?

[@miamiwax5504]

I love this dude

[@WayofRamen]

Thank you

[@chad3986]

Good job!!! 💪

[@martinmoore2468]

Delicious spicy ramen. I love 💘 ramen noodles!

[@solma1]

i make my chilli oil with dried chillies - a mix of a long dried Sichuan chillies which are very spicy and some heaven facing chillies. I deseed, blitz them into a powder and then put hot oil over the chillies in a bowl. it looks pretty cool and tastes good too! I'll add some spices along the way too

[@rahmatpanji1712]

It really is a great journey, keep it up!

[@WayofRamen]

Thanks very much for watching

[@Req566]

I made it today, its awesome!

[@WayofRamen]

awesome!

[@jvogler_art4708]

you're makin me feel like i can actually do this at home now... now i have no excuses..

[@deanquach2388]

i never new there would be that much sediment, is there a reason why i couldnt just let it set with the sediment at the bottom, and then just cut off the gelatinous soup part

[@slok9881]

FINALLY a recipe for lazies like me!! :) Thank you!

[@WayofRamen]

Thanks for watching. good luck with your ramen!

[@fondantfairy7329]

Nicely done recipe.

[@WayofRamen]

Thanks for watching

[@Handle8223]

Appreciate the honesty in the video. I will learn from your mistakes sensei :)

[@WayofRamen]

Thanks for watching

[@user-bj4dq2dq7f]

Amazing.

[@dillpill1818]

it looked really smooth

[@hostesswiththemostess7082]

We love ramen....and we have so many delicious ramen restaurants in Vancouver

[@chuckheinch]

Good vid. I like mine a little thick so it Will work for me.

[@Hugohuge21]

Hiya! Great video - I just got a 3L instant pot for Xmas, so I’m keen to try this out. What was the size of the one you used in the video, and how does that change the amount of ingredients used?

[@KamilHaddadM]

Would be super nice with a slow cooker recipe too. Thanks for this

[@WayofRamen]

Yeah can do

[@commonweakness9060]

Lemon pepper FTW! one of my favorite spice mixes.

[@toastinTURTL3]

I liked this video and bookmarked it before it even started playing. Love your content! You should open up a resteaurant called Lofi Ramen. Hire a DJ so people can vibe and just enjoy their bowl. Also I love Ramen Lords hakata recipe. I use it for almost any broth for the mostly part because I make it in batches but I also just love chewy noodles.

[@WayofRamen]

thanks very much! Mike's recipes are great

[@willfordham7180]

1st Love the video's bro

[@WayofRamen]

Thanks very much!

[@albertozaffonato1325]

When making Paitan I use a cheese cloth and works pretty good on straining the broth. Great video as always

[@WayofRamen]

yeah cheese cloth seems like it would work great for this

[@The_El_Guapo]

Cheese cloth worked amazingly for me! I thought it may remove some of the fat but did not.

[@candlejack1412]

Love the video! I've been wanting to buy an Instant Pot for ramen broths, what setting did you use for the rolling boil with the lid off, after pressure cooking?

[@chrisw3904]

Love your vids! Can you try and make an Onomichi ramen??

[@fresh7469]

Idk why i watch this even though i cant cook, Im eating instant ramen while watching this.

[@WayofRamen]

Only crazy people make ramen from scratch

[@toastinTURTL3]

To get a creamier broth from instant ramen try cooking the noodles, draining them, boiling a cup or so of milk, add the noodles back and the packet. It’ll change your life!

[@fresh7469]

Thx for the tips Turtl3

[@Cocc0nuttt0]

@@WayofRamen haha yeah

[@jamiekushen4727]

Me too 😂

[@chingkai]

Always relish a behind the scene/ work-process for food vids like yours!

[@WayofRamen]

Thanks for watching

[@L-h8py]

I am new to your channel, I love the video! Thank you so much. Where can I find the recipe for the noodles?

[@backseatcovers]

My God this looks so tasty...

[@manoharprasad8026]

I love your videos and the way you make ramen xD it's like an art form😁 Although I am a vegetarian and from India, I'd love to try some good ramen sometime!! More power to you💕😁

[@WayofRamen]

Thank you very much! I have a couple of vegan ramen videos on the channel. You can try those out.

[@oliverlamadrid7451]

Started using some of your techniques and toppings to amplify myojo instant ramen and it has been a game-changer!! I need to step up and try making noodles and broth from scratch next

[@WayofRamen]

Myojo instant ramen is pretty dang good already

[@oliverlamadrid7451]

@@WayofRamen your toppings recipes definitely take it up a notch

[@alanbumbai]

if you have any Collagen Peptide powder around (i tried Vital Proteins brand) i found adding a scoop sort of a hack instant tonkotsu ramen.

[@oliverlamadrid7451]

@@alanbumbai thanks for the tip. Right now I'm trying balance the saltiness of my soup because I do use a shoyu tare. Problem is I know the instant myojo tonkotsu is alread extra salty because it's an all in 1. I tried adding extra water and adding cream too to thicken. Just need to tweak the ratios. I'll give the powder a try with the next batch

[@Dheart197]

I would love to see instant pot recipes

[@WayofRamen]

yeah i can do that. i usually use it mostly for tonkotsu ramen since it saves so much time.

[@attaleacornell3362]

YESSSS that Ra Yu

[@WayofRamen]

my ra-yu needs work but it was not bad

[@elkrelissprime6679]

I LOVE spicy ramen 🌶🌶🔥🔥

[@LifeIsMessyImLearningAsIGrow]

❤️💜💚🧡Thank you for sharing this delicious instant pot recipe! It amazing all the things we can make in our instant pots. I’m adding this to my list of recipes to try. I make KZbin cooking videos too and my favorite cooking videos to make are instant pot recipes. I hope we can learn more from each other. ❤️

[@richardOhughesUK]

So hungry now!

[@ericw9655]

I’m jealous of how well your pasta cutter separates the noodles. Mine seems to leave lots just perforated for me to peel apart later.

[@darkim1777]

Theres a ramen spot called muteppou in numabukuro, around 45min from shinjuku i guess. Was recommended by ramen adventures. Very thick tonkotsu soup, very different to what i used to eat. But amazingly good and unique.

[@centuruslee]

u can easy flat the noode under 30% down if you use smaller width dough, try to cut the dough into smaller spice but longer, it will help

[@koffeekage]

I used to go to Kamibuta in Yokosuka. It was my favorite.

[@centuruslee]

can you try to make 2-3 pot of ramen broth a time??? realy love your video, hope you can upload it every day😘😘😘😘

[@WayofRamen]

Thanks very much!

[@Drewt66]

That looks amazing. How many servings did you end up with? Can you freeze any of the leftover broth?

[@WayofRamen]

I reduced it too much so I ended up with about 6 servings. I think it should be about 7-8 if adjusted to the right thickness.

[@colepeters1504]

Awesome video, and a big fan! I have only made tonkotsu once, and found I really struggled with the funkiness of the pork bones - I used a fair amount of trotter if I recall. I was wondering if you have any tips or ideas about how to combat that, and what your experiences with tonkotsu have been like using different bones and methods? Cheers!

[@WayofRamen]

Don't use so much trotters. The reason you add trotter is to add gelatin. A small piece goes a long way. If you use mostly bones you'll have a much better result.

[@colepeters1504]

​@@WayofRamen Ah okay, I'll give that a try next time. Thanks so much for your response! Really cool to be a part of your Ramen learning experience :)

[@sleepinggoat3220]

Yeah i actually tried boiling 2 pounds of pork bones with some water onions spring onions a lot of garlic and about 3 packs of shin ramyeon in a pressure cooker it turned out great

[@polecat7377]

"me occasionally thinking patience is one of my stronger suits" *watches this* "guess not"

[@japanmogugourmet8546]

Wow - you should teach the many Japanese whom only know how to make instant ramen! So authentic and looks so nice!👍

[@JvanLiempt]

Love it! This has probably been asked a dozen times already - but when the soup was gelatinized and separated into two phases, why not just use a knife and chop off the bottom phase?

[@ivanortega4534]

He wanted to show off his fine strainer

[@TheRedfire21]

Dude you just changed my tonkotsu world Ive never thought of using my pressure cooker....

[@WayofRamen]

its really the best way for home cooks who can't spent all day just making soup. a lot of people don't think its possible, but this is how you do it.

[@TheRedfire21]

@@WayofRamen Man I hate making tonkotsu. Normally I'd take my 16 lt pot and spent a whole sunday making the soup and then store it int the fridge. But now I've seen this I can probably do some right now!

[@CrittingOut]

Do a video/have you done a video on the best ramen to make for your first time(?)

[@blindsidr2066]

Your videos are such fun! I notice you made it indoors...any issues with the "smell"?

[@WayofRamen]

The soaking helps a lot with the smell but yeah gotta keep the windows open haha

[@ruskokollektiv5457]

@@WayofRamen if you do a forced release outside most all of the smell goes away. Little more cleanup on the pressure cooker, but the wife is happier 😂

[@wissn]

So when the residue was at the bottom of the gelatinized soup, wouldn't it have been easier to cut them off? What's the reason for straining instead of just removing it straight?

[@WayofRamen]

yeah probably but i didn't want to waste any soup that was trapped in there.

[@wadeplante4849]

Cut the residue off..then just process that part..leave the white part alone..

[@AllisonFischer]

That’s what I was thinking too 🤔

[@dxinfinitumful]

Hi do you have some videos for Jiro-style Ramen? Can you make some Jiro-style noodles with your noodle making machine? Thanks

[@kromanium5]

Get a fine mesh chinois, it’ll make for a better strain, also, cheese cloth is your best friend if you cant get your hands on one. Also, if you had cut the sediment off instead of reheating the soup, you should’ve ended up with the same amount of soup. But great video, always love watching your vids man!

[@WayofRamen]

yes definitely need to invest in some cheese cloth

[@deathpyre42]

So, about the lemon in tonkotsu, what's also pretty good is using sour orange(seville oranges in english, 橙 in Japanese) zest with either pork or beef.

[@jacoby7423]

Hey new here to the instant pot world. How do you just boil the soup on the instant pot? Is it one of the settings or do you just use the keep warm feature on high heat

[@chemchemchemacky]

At what point and where do you put your lemon pepper in? Sprinkling over the finished bowl? In with the tare pre-soup?

[@UnwittingSweater]

Honest question but why didn't you just cut off the bottom sediment part of the cooled soup?

[@WayofRamen]

There was some soup trapped in there as well and I wanted it. My friend told me to just cut it off as well but I was trying to squeeze everything I could out of it.

[@victorh2056]

@@WayofRamen You could cut it, then reheat and extract the soup from the cuts only. The whole slowly cooling/solidifying process used in chemistry to purify a mixture. The solids fall to the bottom and the liquid mostly stays on top.

[@gotlactose]

@@victorh2056 this triggers my organic chemistry lab class memories

[@Lostadvent]

Hey! Where do you usaully get your chili flakes? I also I’m in hawaii just don’t know where best to buy. Thank you!

[@fernand_ducci]

Definitely gonna try this, but if it ends up thick, After pulling the portioned soup out of the fridge, can you just slice off the sediment before reheating and straining again?

[@WayofRamen]

Yeah you can but better to just strain it well with a fine mesh strainer the first time.

[@TheHighrailer]

How long does your chashu keep in the fridge and what would you suggest as a way of extending it's shelf life? I recently found out the supermarket in my town will special cut slabs of pork belly instead of side pork slices if you ask!

[@WayofRamen]

Few days in the fridge but I usually just make a bug batch and freeze them right away and they last a long time.

[@toastyhair]

i have a question: when youve done all the "pre work" with the bones, I heard you say that you used to remove al the extra meat and that you didn't really need to do that. i have some pig ribs that I plan to use, that have a small skirt of meat left. once all the cleaning is done I imagen a deal of the meat will stay, so once all the bones are in the soup and its turning white or cloudy, do I fish out the meat like I fish out the bones? or do I just remove the bones and blend the meat scraft with the rest of the soup?

[@arielpirante2]

Is there something else that i can do with the first boil water of the pork? the one that we taken out the scum? seems like it can be used to other things.

[@MotherFudger-lw9xp]

I know this video is old but if someone can tell me what setting he put it on when the lid was off? Thanks

[@jmakitchen]

Try fish broth ramen, but tried one in hk, they blend the fish meat into the broth, soup is pretty think but tasty, can feel all the meats inside the broth.

[@amarug]

Instant Pot Toripaitan would be cool too, if you ever get to it. :)