How to make a THICK Tonkotsu Gyokai Tsukemen (Recipe)

[@christopherxavier4952]

I’m going to share a super secret technique for straining thick liquids. I may be breaking the chef code by sharing haha. Grab a 1-3 ounce ladle. plunge it up and down right in the center of the strainer without hitting the bottom of the strainer. This is how we do it in the fine dining world and it works out great.

[@WayofRamen]

Oooh thanks I'll give it a try!

[@mowry017]

@@WayofRamen You can buy small Chinois for your home, which is a cone-shaped, generally double meshed strainer. A 1 or 2-oz cheapo metal ladle and a chinois makes ridiculously short work of straining paitan broth compared to the other options.

[@bretthumphries7911]

@@WayofRamen and keep the stock/soup hot. As it cools, the fat starts to clog the mesh, which slows things down even more.

[@Original_Tenshi_Chan]

@@mowry017 could also use a food mill too? that is pretty handy for various sifting and straining needs

[@yuso-cc8884]

Or tapping the sides of the sieve

[@allgreatfictions]

So cool that you guys were able to connect over this and bring us such a great video. I've been wanting to make my own tonkotsu for such a long time, but I'm so lazy about it with my work and home schedule. I know I'll be following you for as long as your videos are here!

[@WayofRamen]

Use a pressure cooker for tonkotsu, it'll save you a lot of time. You can just do the soup from this video and not do the dashi step.

[@thiccblades]

[@roots5066]

I've always loved a thick soup. Will definitely be trying this!

[@WayofRamen]

It's a lot of work by worth it

[@CherryFlower24]

THICC

[@ArashiinStormdragon]

Reporting in after finally committing to doing this. Overall maximum success. I severely underestimated the time it takes to get a stovetop 10 quart pressure cooker going, and so what I estimated to take maybe 4 hours turned into 9, but it was all worth it in the end. The straining was definitely the more grueling part, and I have immense respect for the whole process now. I also made a slight modification in omitting the carrot, and subbing in ginger for the aromatics. While I’ve tried carrot in some broths I’ve made before, they always end up reminding me of a more American “stew”-growing up having eaten and made a lot of stews with carrots and celery, the smell takes away from the Japanese characteristic of it for me. The bones I sourced from my local Asian grocery store did have a bit of meat on them still as well, which appears to have intensified the broth, and added more collagen and gelatin. In the end, it turned out a rich and rubber-firm as yours here. Perfectly emulsified, and the flavor with the taré is to die for. Taking a sample down to my ramen lord today to get his take on it, since he’s just put his Tsukemen back on the menu at the ramen shop. Been aiming to make him proud after a few good starter attempts, but this takes the cake in quality and style. Thank you so much for the straightforward instructions. I’ve probably watched this video 20 times, memorizing and concreting every step and detail. Feeling sure enough to go it on my own and try for some variation.

[@WayofRamen]

awesome! thanks for sharing your story and thanks for trying it out

[@weikobayashi1994]

TOP 5 romantic story ever

[@WayofRamen]

Haha

[@ramanmonkey]

ramentic* :')

[@2006hluis]

Still better than twilight

[@sanderbanger6869]

@@2006hluis Fr yes

[@ChinesePanda777]

Nicely done! It looks so great! It's always fun to watch you try new things and improve.

[@WayofRamen]

Thanks very much. This was my best tonkotsu to date, hopefully by this time next year, i can do something even better.

[@AudioSourceMusic]

You have just inspired me to start making ramen during Hawaii's round 2 of "lockdown". Thank you much! Love your channel!

[@AudioSourceMusic]

@Chris Camez I lost track of time and "lockdown" count. I couldn't tell you the current rules if my life depended on it

[@NoWrongInBeef]

Yooooooo thank you for blessing us with this dope video 🙏🏾 This was (randomly) in my recommendations, but now I wanna dive into the world of homemade ramen

[@WayofRamen]

Thanks for checking it out!

[@Lolyeahsorry]

As a chef working in fine dining for years get a 2 oz ladle to press down stocks through a strainer it makes a world of difference and makes it so much faster

[@WayofRamen]

Oh nice! I got one of those. I'll give it a try. Thanks

[@hapahaolefishing1204]

I have been watching your videos for a while now and will be moving to the big island in a few months. Then I will begin to start going through your older videos and trying them. Mahalo for the great videos.

[@WayofRamen]

Right on. stay safe on the big island, crazy stuff going on over there recently.

[@TeXasDadBod]

Thanks I was looking everywhere for this style of Tsukemen

[@bshiritta19]

This was a work of art

[@Mike-Eye]

I love tsukemen! im gonna have to try this recipe out. aloha.

[@roderickjohnson9989]

I learned something really exciting all the while bopping my head to the beat. Now that's how I like to learn. Much respect to you and your talents.

[@Timanator]

Thank you for this amazing recipe!

[@kodemin]

I just love the aesthetics of the green onion, Ivan and a lot of ramen joints has like a machine that chops the green onion up straight, thats sooooooooooo beautiful!! What a lovely bowl and this noodles is juts beautiful!!!

[@breenixon1201]

Omg that looks amazing!

[@SorchaSublime]

ok its really chill and atypical for a youtuber to hang with a viewer like this. I was already subbed but if i was still considering it this would have pushed me over the edge to subbing

[@WayofRamen]

I'm just a normal guy

[@esmeeisabellevb9341]

I really love how you put your heart into every single one of these videos 💓. Amazing! Thanks man

[@WayofRamen]

Thank you very much for watching

[@brucelee7283]

This looks awesome! Can you dump the soup into the noodles and eat it like that or do you have to dip the noodles? Or is the soup too thick thats why you have to dip?

[@shadowpapito]

Thank you this is extremely helpful

[@itsyao]

Tsukemen is awesome. Great recipe

[@WayofRamen]

Yeah underrated outside of Japan!

[@nhrdy]

the soup looks awesome!!

[@WayofRamen]

Yeah it was good!

[@jeremywendelin]

Been waiting for this one for a long time!!!! Thanks so much!!!!

[@WayofRamen]

Thanks very much for watching!

[@Danchamp07]

5:50 I've never tried this recipe but I do a similar thing when I make butter chicken. I find using a ladle instead of a wooden spoon speeds things up a lot when I sieve it since the more rounded shape means I can better force the mixture through the sieve.

[@anuranmukherjee4686]

crazy to think how a single Bowl of noodle soup is connecting so many people from literally everywhere 💕

[@nokkatwa]

I followed step by step and it turn out really good. The soup is creamy and tasty. Tare is such an umami bomb.Thank you for sharing this recipe.

[@joshisokiguess]

Hi dude. I've recently subbed to your channel and I love your content so much - I''ve had a pipe dream for years of opening a ramen food truck. Your dedication and the depth of your research is so inspiring. I have a VERY long way to go until I could even consider making ramen good enough to sell, but I'll be following your channel religiously from now on for certain. Thank you for making this fantastic content.

[@RenaudBAI]

It looks SOOOO thick and tasty !!! God !

[@WayofRamen]

Yeah turned out really good!

[@beamslinger]

That looks absolutely incredible! So much hard work to make a beautiful dish. I prefer tsukemen to ramen cause I love the way the thick broth coats the noodles 😋

[@WayofRamen]

Yeah anytime tonkotsu is involved its a lot of work. Actually ramen in general is a lot of work haaha.

[@roflchopstixz7600]

My mans got a pressure cooker. That soup looking mad Thicc. Thank you for this video.

[@WayofRamen]

Yeah came out pretty good! Pressure cooker saves a lot of time

[@LessTalkMoreDelicious]

Fantastic recipe! 👏 I make my powder from iriko/niboshi... remove/pinch out guts and/or heads, roast for 20mins, then coffee grinder. I notice some recipes use katsuobushi powder; but I notice in Japan their topping powders are gray in color, so I assumed it’s niboshi powder (I could be wrong tho). I like the funky/salty niboshi more for tsukemen. Imo, katsuobushi is more for udon/somen/soba, traditional washoku cooking, cleaner and sweeter tasting dishes, etc. I love both tho of course.

[@REALNATEMILLER]

Well done!!

[@wentjen]

Btw great work for what you have been doing. I learn a lot from your videos.

[@WayofRamen]

Thanks very much for watching!

[@dBsdecibels]

Interesting technique! Very different, and more complex than the tonkotsu recipes I've read. I've only made one type of ramen thus far, but plan on many more! Keep up the inspiring work!

[@TeXasDadBod]

I always eat with a lemon wedge and also add white onion in the broth for dipping

[@HNNNNNGGGGGGGGGG]

What size instant pot are you using? 8 qt or 10 qt?

[@callumburns4809]

nice work mate, looks amazing!!!

[@WayofRamen]

Thanks very much for watching

[@mikhailali1972]

Nice man, looked really good. Daaamn

[@patriciamurashige6879]

Wow beautiful!!! I loved watching.. I was thinking of making my own until I watched this🤣🤣🤣 changed my mind… too long of a process. I did appreciate it though!!! I guess I will just order it whenever and wherever I can!!

[@Yurihoodjr1975]

My local Ramen shop changed ownership and stopped serving tsukemen. So I tried this with just a couple personal tweaks. I came out good but nothing like the thiccness in the video. Definitely going to try this again. I think I over did it with the stick blender. Excellent place to start.

[@therenaissanceredneck8825]

Ran across this video. Great information.

[@4.0.4]

I have a similar pressure cooker! I noticed it makes a mess like that if you just open it normally. But if you slightly raise the valve thing with something like a spoon or fork lightly wedging on the base, it leaks steam just barely, which takes a longer while but doesn't make this much mess. As an aside, it might not be a traditional ramen ingredient but pressure cookers are great for caramelized onions - no constant stirring required because the moisture stays. And caramelized onions gives an amazing taste to anything on the cheap, plus you can freeze it.

[@WayofRamen]

Oh I've never tried to do onions it it, I've pretty much only used for ramen making 😅

[@Space-Fonzo-7]

@wayoframen I was in Tokyo and wanted to try a ebi and tomato Tsukemen but did not get a chance. I was wondering if you could possibly recreate the recipe or if there's a similar recipe out there on a Japanese website?

[@voboe3290]

Beautiful!

[@scantoon9640]

What does the potato do for the ramen?

[@HoaNguyen-hr6gb]

Big fan of you. Start making ramen like you

[@user-ti9zc1xv2b]

7:25 - Not just Ramen nerds friend, fine dining too :)

[@Z020852]

Re, thin scallion slices : dispersion in the soup and noodles. You get more bites of noodles (they easily come up with noodles) and more sips of the broth that have pieces of the scallions with a milder hit than biting into fewer thicker cuts. Others really prefer them with the noodles than the soup and cut them along the fiber strands. That santoku might not be the best choice - I can see your wrist motion doing a hard stop when the tip that's set too low hits the board before you get the rest of the knife high enough. I use a nakiri guided by the slowly retreating left knuckle on push cuts, but if you want to rock along the profile of the edge, a chef knife or a gyuto that's more like a chef knife will help. As a quick guide look at these knives side view (or on ChefKnivesToGo, they have vids showing how they move like this): Tojiro ITK gyuto or Honmamon gyuto vs Miyabi Birchwood/Koh/Black and Masamoto VG, or heck, Shun Classic. You'd want a profile more similar to the latter set, though not necessarily something like a Henckels.

[@KeviinAlexius]

Hey great video! Could you do a short video that explains diff types of shoyu and the different flavor properties that they have? I know there are a lot of brands but knowing the diff will help us at home to replicate your flavours as close as possible. Thanks a bunch!

[@WayofRamen]

Sure maybe I can make a quick video on that. Thanks for watching

[@adg5889]

Any tips for substituting the niboshi and katsuboshi for people who don't/can't eat fish?

[@WayofRamen]

Just skip the dashi part. You don't really taste the fish in the tare though.

[@ieroshd7912]

THIS IS WHAT IVE BEEN WAITING FOR. Trying this recipe out asap.

[@WayofRamen]

Good luck with yours!

[@FantomZap]

Tonkotsu is by far my favorite. I cant get enough of the stuff

[@WayofRamen]

Yeah good stuff. Pain in the ass to make

[@TheKimbit]

The green onion slicing thing is so real... I work part time at a shop that does ramen, and one of the chefs was impressed that I slice thinly. Now I slice the green onions just about every time im on work

[@randomwolf38]

What purpose does the potato serve? Sorry if it's super obvious but I'm new to this. It doesn't seem like it would impart a lot of flavour, and with only 1 small one it doesn't seem like it's gonna change the texture that much (or does it?).

[@bidetsupremacy1698]

That part where the soup looked like icecream

[@noend4love]

Question. How many servings would the recipe in the description box yield? Thanks in advance

[@WayofRamen]

7 or 8 I think

[@sfodjknfwoa]

What a treat, thank you!

[@WayofRamen]

Thanks for watching!

[@pavlova]

if i was using tonkotsu i've made before, what woudl you say is a good tonkotsu to dashi ratio?

[@AlvinAu148]

I cant find potassium carbonate but I can get kansui. How much kansui should I used instead of the the 2 carbonates?

[@montoyat.6494]

Why was the potato inportant? Does it help make the soup look creamy?

[@Zinger7107]

Why put the soup in the fridge overnight, vs eating fresh?

[@WayofRamen]

sometimes straight soup can be too intense especially after boiling it all day. resting lets the flavors mellow out a little. its up to the chef if they want intense flavors or not. most tonkotsu is rested overnight though cause fresh it can be pretty funky.

[@TheChickenRiceBowl]

3:57 Is he saying pressure nipple? Am I hearing that right??

[@WayofRamen]

It's an inside joke from the discord server

[@RAMENKAONASHI]

美味しそうです😋

[@WayofRamen]

ありがとうございます！まだ勉強中ですけど😅

[@elkrelissprime6679]

Japanese

[@btan1511]

Best recipe ever! Have made this 4 times. Tried a different tare recipe last time round and it didn’t turn out well - chucked the whole lot and made another tare using this recipe again and it was good. Got lazy the last time and just chucked the preboiled bones together with the aromatics and let the pressure cooker do it’s job for 4 hours. Turned out excellent. I find this tare recipe way too much for the stock I have. Made half the amount and it seems to be the optimal amount.

[@mile1314]

Great recipe!! question, What is the best way to store the noodles?, for example, I happened to make the noodles on Saturday but I couldn't eat them, how do I do to be able to use them, say 3 or 4 days later, thanks

[@ColdomadeusX]

This was such an awesome video! I would love to see a video on a muttepou style super thick tonkotsu :)

[@WayofRamen]

Thanks! I'll check out that one.

[@user-do9co7nd3c]

Whys the potatoe important? Does starch add Cloudyness?

[@WayofRamen]

the starch helps with the emulsification and helps with body.

[@bryanvoo4808]

How do you make ramen without pressure cooker and emersion blender?

[@WayofRamen]

check out the beginner tonkotsu video

[@sarahholt100]

Help! I’m making this recipe right now, but I’m busy tomorrow so cant finish it, can I store it in the fridge for 2 nights or must it come out tomorrow

[@DJRAJ35H]

Just had Erik’s Gyokai ramen a couple days ago. Great timing of the video!

[@WayofRamen]

Erik is awesome. Such a good chef

[@kelvincheng999]

Definetley gonna use this recipee for my future tonkotsu broths. Well done

[@WayofRamen]

Thanks for watching!

[@gelogo107]

Do we really need to pressure cook? I really wanted to try making homemade ramen but I'm just not sure if what's should i have before making one

[@leeheng7529]

Thank you for the video. This looks really good and I want o give it a try. May I know the recipe is for how many servings?

[@WayofRamen]

I can't quite remember. Maybe around 10 servings

[@txcing9296]

Amazing

[@sygyzy]

Hi, I am a big fan of your channel have have made a few of your recipes. I was curious about your noodle recipe which calls for potassium carbonate. What does it add? I am asking because sodium carbonate is a really common ingredient but your recipe is the only one I've seen that calls for potassium carbonate. Also, I thought that getting lye water is more convenient than baked baking soda so is it ok if I use it 1:1? Thank you. Edit: Now that I paid more attention it looks like Chinese lye water like from Koon Chun is a mix of potassium carbonate and sodium bicarbonate. Is it possible to use 5g of that or what would you suggest?

[@WayofRamen]

The two main types of kansui used in Japan are potassium carbonate and sodium carbonate. They have different properties and affect the protein in the flour differently. Potassium carbonate will make a firmer, snappier noodle and sodium carbonate will make a chewier noodle. By blending them you can adjust the characteristics of your noodle. I explain a little more in one of my previous noodle videos.

[@sygyzy]

@@WayofRamen thanks I'll try to locate where you explain the two ingredients.

[@Marauder623]

On the topic of soy sauce, sunce I live in the UK I find it hard to get decent soy sauces, does it matter if I was to use something like Amoy brand for ramen dishes? Also, where can I get dried anchovies to make a dashi with that won't cost me an arm and a leg?

[@WayofRamen]

I recently did a uk roundtable episode on my podcast and the guys on said its pretty hard to get niboshi. I have a video on the channel on how to make it yourself. Any small, noy so oily fish will work. As for soy sauce, as long as its just soy beans, wheat and water as the main ingredients it should be ok. If it has a lot of other things like caramel for color you should probably stay away.

[@Marauder623]

@@WayofRamen thank you, dude! That is a massive help! I want to make sapporo style miso ramen, currently I am using egg noodles to substitute for ramen noodles because I don't trust the instant noodles here lmao.

[@WayofRamen]

Egg noodles will be fine.

[@gandaruvu]

Where do you live in the UK? If you're in London, there's always Japan centre and rice wine shop around Piccadilly

[@gonzajd777]

bro that solid soup is beatifoul... i use to do that with chicken broth, its amazing

[@philippelegoff9510]

How much time do you let the tare simmer for?

[@gregorykarimian3813]

Why did you cook the stock down quickly?

[@johannesgutenburg9837]

if i want to do this without a pressure cooker what cook times should i use?

[@WayofRamen]

A long time. probably 8-12 hours

[@Flow-zx5tq]

Do i need a dashi stock?, i couldnt find the ingridients i need for it. Is the tare enough for the seasoning?

[@WayofRamen]

Nah you do my have to do that, but if it lacks umami, just sprinkle in some msg haha.

[@jbmarine0612]

Can you remove the whole wheat flour and just stick with bread flour or is it needed?

[@WayofRamen]

Yeah you can. But the whole wheat does cut the gluten. Less of a big deal if you cut the noodles thin like this but if you make chonky noodles, too much gluten can make the noodles too chewy.

[@jbmarine0612]

@@WayofRamen ah gotcha. Ill check it out of our local store tomorrow and look for fine whole wheat flour.

[@just2jdm]

Are there any good substitutes for niboshi?

[@WayofRamen]

Not really if you want to do tonkotsu gyokai. You need that fishy flavor. If you just want to make a tonkotsu soup, you can just make a dashi with konbu and use that to cut the pork soup.

[@sriramsankar8958]

Can someone comment the music at 8:05

[@ThePhilipp96]

Hey, i don't have a pressure cooker. How long should i Boil the stock then?

[@WayofRamen]

8 hours or so. you just have to watch it, it could be done earlier. you'll probably need to top off with water for the first 5 hours or so.

[@davvomalmo]

I couldnt find niboshi, can i use katsuobushi instead? :)

[@nemesimp]

I am allergic to most seafood and don’t want to take the risk- can I just leave out the dashi broth and use a salted veg stock or will I have to sub something else?

[@Original_Tenshi_Chan]

I'm a bit late to the party, but might I offer a kitchen tip? I generally remove the head and guts from the niboshi before making the dashi. Sometimes the head and guts can make it taste bitter.

[@zzkittykat]

He does that in other videos for bigger niboshi :)

[@bertiehobson6046]

Dude your channel has gotten me so into the idea of ramen and Japanese food in general. You have say 3 or 4 books you can recommend for people who want to know more? Could be a video idea? Peace

[@manvendramehara8516]

how many grams of noodle is served for one portion?

[@Mohammedalshreif]

What if I don’t want to put pork bone what can I use instead?

[@WayofRamen]

You can use chicken bones. That's called a tori paitan.

[@johannesgutenburg9837]

would this also work for a ramen? what changes would I need to make?

[@WayofRamen]

yeah it would work. just don't add the potato and it will be slightly less thick for ramen.

[@richardjamesmusictech6838]

Do you basically blend all the veggies into the soup?

[@WayofRamen]

yup

[@richardjamesmusictech6838]

@@WayofRamen and do you take the meat out when you first fish out the bones, or do you leave it to be blended up?

[@amutoluver11]

My bf is from Japan. He’s terribly homesick and always talks about wanting to eat this. I’m going to make this for his birthday, wish me luck!!!

[@WayofRamen]

Good luck!

[@tommihelmut433]

Hey, how can i join the discord community? There is no link in the description. Thanks in advance :)

[@aureljennifer]

How many servings does the recipe make?

[@metoriteon]

So would it be a good idea to make that big batch of the base soup, and then freeze it for quick use in the future?

[@WayofRamen]

Yeah you could.

[@littletimes]

Love your channel! What are good/great Japanese Shoyu to buy and do you store them in your fridge or pantry?

[@WayofRamen]

Anything in a glass bottle is usually better than plastic bottles. I usually store them in the fridge if they were expensive.

[@littletimes]

Way of Ramen thank you! You channel is very informative and professional. My family is from Hawaii! Kauai is my favorite island. My lat name is Kahoa’li’i.

[@snoopyisadog23]

Normally at shops, they add more liquidy broth to the thick broth so you can drink it. Is that something you did in the video or did I miss something?

[@johannesgutenburg9837]

how big is the pot you're using?