How to make Ichiran Tonkotsu Ramen | copycat recipes

[@motokiramenacademy5578]

I'm planning to make Ippudo Ramen someday, so look forward to it!!

[@lorenzocampari543]

Motoki Ramen Academy cant’wait✌🏼

[@loopyhoopyful]

Looking forward to it!

[@flixergaming5222]

yeah waiting for it 😍😍😍

[@jamjamiii8187]

Yaaay!

[@PianoOfSouls21]

This would be awesome!!

[@yomiknishes6976]

Holy smokes, it worked! With the way the tare was smelling, I was sure it was going to be too fishy or lacking in balance of flavor, but it was MAGICAL. This is the first Tonkotsu ramen I've tried outside of Japan (and Las Vegas) that actually made me emotional, and I made it!! Thank you Motoki-san!!

[@MohitJouhari]

He's dead. Ichiran sent yakuza after him

[@peoplepeople21]

@@MohitJouhari yeah yomiknishes6976 is also dead. Ichiran sent the yakuza after him cause he told the people how true to the recipe it was

[@mangeof8230]

Imagine being so skilled you can tell which kind of bone they used in a ramen

[@unitoftemp]

Gotta train those taste buds.

[@10_Bit]

After a while of working with ramen you can definitely taste what's in there since chicken and pork don't taste the same and also the ratio of both bones if used in combination, at least in approximation to the real thing

[@Santiago-ou8qs]

Pork ribs

[@EuclideanAl]

Just for my future reference. <a href="#" class="seekto" data-time="22">0:22</a> Broth <a href="#" class="seekto" data-time="152">2:32</a> Chashu <a href="#" class="seekto" data-time="243">4:03</a> Tare <a href="#" class="seekto" data-time="328">5:28</a> Noodles <a href="#" class="seekto" data-time="473">7:53</a> Secret Red Sauce

[@Tsaips]

The amount of content you've been uploading has been great! Really appreciate it

[@motokiramenacademy5578]

You’re welcome 😉

[@whs9655]

I tried this recipe and found that the ingredients in description doesn't include everything. Here's the entire recipe for broth and tare (I didn't make the noodles or sauce) Thanks for the recipe! Broth Ingredients - Pork spine 2kg - Pork fat 30g - Small amount of garlic (optional) 1. Prepare 60° water 2. Soak pork bones for 40 min 3. Discard water 4. Fill with 2kg cold water. Optionally add garlic 5. Heat 6. Remove lye 7. Add pork fat 8. Once the lye are removed, pressure cook for 70 min 9. Mix to remove fat and meat, and grind them 10. Put on high heat to emulsify the soup 11. Close lid for 30-40 min 12. Strain the broth Tare Ingredients - Shiitake mushroom 10g - Konbu seaweed 15g - Dried sardine (Niboshi) 20g - Sake 50ml - Mirin 50ml - Light Colored Shoyu 300ml - Salt 12g - Sugar 5g 1. Put ingredients 1-3 in a pot 2. Add 500ml water 3. Soak overnight 4. In another pot, add sake and mirin 5. Once boiling, add from step 3 6. Add shoyu, salt and sugar 7. Put on a lid, cook at 80° for 40 min 8. Strain the soup 9. Put in a fridge overnight Serving mix Ingredients - Lard 10cc 1. Lard 10cc 2. Tare 50cc 3. Broth

[@asilajamo]

one question, when you have to pressure cooking the broth for 70 mins, is it on high heat, medium or low? thanks

[@gloria8601]

Awesome

[@sertaysakizoglu5553]

can't wait to try out this recipe! It's been many years and I still can't get over that delicious Ichiran Tonkotsu broth. thanks a lot!

[@bitcornbuyer]

Absolutely straight to the point, no BS. Love it.

[@atejoyvarietyvlog]

Wow I wanna try this. I've been craving for authentic Japanese ramen. We used to live in Japan for ten years an on winter time my husband and I go out almost every night for ramen hopping and have tasted all sort of ramen. We love authentic ramen that we can eat it every dinner especially during the cold weather. Thank you for showing us on how to make ramen.

[@pinpilinpauxa]

I was in Japan in October for my honeymoon and I loved soooo much Ichiran ramen. We used to go to an Ichiran restaurant everyday. Now, I’m in my country (Spain) and I’m missing it sooooo much. I’ll try to cook this like you. Arigato gozaimasu :)

[@d-tech2223]

*Ichiran wants to Know your Location*

[@tzaddigurl]

I am a Filipino residing in Singapore. I used to lived in Japan for two years. I discover ramen during those times.

[@WayofRamen]

Great video! Keep up the great work!

[@motokiramenacademy5578]

Thank you so much 😊

[@WayofRamen]

@@motokiramenacademy5578 私は英語圏向けラーメン番組を作っていますが。もし、お時間がございましたら、私のポッドキャストに出ていただけないでしょうか。 インタビューはZOOMなどを利用して、オンライン上でお話を伺わせていただきたいと思っております。

[@motokiramenacademy5578]

はい、是非やりましょう！お願いします。

[@isaaclai3523]

Nice to see you here!

[@antonc81]

The way of ramen sent me here. Can’t believe I didn’t know about this channel before!

[@motokiramenacademy5578]

Thank you‼

[@chillcooking3119]

Best ramen channel on KZbin

[@PianoOfSouls21]

Thank you for this recipe! I am an amateur ramen chef from Canada and I love learning how to make better ramen. Your videos are very helpful.

[@motokiramenacademy5578]

Thank you very much!! Good luck!!

[@1ThaiSurfer]

After watching this I decide to catch a bus to Ichiran.

[@shutterbug6135]

There's one missing! The pefect boiled egg!! Thanks for sharing though..

[@ellamellapee3169]

shutter bug Just boil some water and put an egg in for 6 and a half minutes and put it in soy sauce for a day

[@ubepalitaw]

Can we use the chashu marinate for ajitama? I think its a good hack

[@pandoraastrology]

I thought exactly the same!

[@VitaminAR10]

Simply beautiful. Very well done. You take no shortcuts. Impressive!

[@motokiramenacademy5578]

Hi! Thank you for such warm words!

[@brianamcintyre6988]

Making my broth rn and im so proud of myself!! Everything was under 40 bucks in ingredients and im so excited to assemble my ramen tomorrow after school! Love from Florida ❤

[@fry8h]

Frankly, this is the best Tonkotsu Ramen tutorial in 2021.

[@FriedConditioner-4459]

This Ramen is AWESOME!!! Thank you so much for the detailed recipe. You are a great chef!

[@edwardtrinidad7541]

Ichiran is ol' reliable when I visit Japan! This was very relaxing to watch!

[@Papou_Pete]

I really love how the quartered piece of pork shoulder works just as well as belly.

[@stevew1643]

Your English is better than my Japanese. I appreciate your videos.

[@ielizabethm2]

Just made your ramen and it tasted great! One downside was when I sipped into the dashi stock, it tasted overwhelmingly salty (possibly from the dried anchovies I substituted for dried sardines and soy sauce) so I had to add more water as needed. Although later on I noticed that the saltiness probably helped enhance the pork broth’s taste after all. I used ischimi togarashi instead of ichimi as the chili pepper of choice, so to me it wasn’t as spicy but still so good. Overall, the flavour was nice and I was glad to know that the pork did not overwhelm the taste of the broth as my parents feared. Thank you so much for sharing this wonderful recipe! Might as well do it again in the future :)

[@ajohnson153]

From what I have read, your Dashi stock should be salty enough that you don't want to consume it straight. This is because it alone contains the only salt in the dish. It's basically concentrated flavoring for the finished ramen.

[@Timtato]

Ur channel is a hidden gem seriously,keep up the good work bro

[@z2ei]

I get a sneaking feeling that watching all those videos where Mike Chen/Simply Dumpling went to Ichiran got this to pop up on my recommendations, and I'm grateful for it. This recipe looks great and I definitely want to try it.

[@ec0928]

It's "Strictly Dumpling" but okay

[@agustinallatser7841]

where have you been all my life? thanks for the recipe!

[@blooeagle5118]

Awesome!! Yeah there is no way I'm leaving Japan without knowing how to make Ramen like Ichiran. Best ramen around, and for a good price too!

[@Kpopcho]

What a breath of fresh air! Insightful and clear instructions. Good job!

[@CulturaeIncursu]

Almost done preparing it for the last 28 hours. Followed your steps faithfully. We will be eating the 'work product' in like 2 hours. I''l let you all know if it does taste as Ichiran. In any event, it will taste great!

[@TheUberIdiot]

How did it taste? Like ichiran?

[@CulturaeIncursu]

@@TheUberIdiot Similar but not exactly the same. I made a mistake and did not use the right pork bones. The cook here called out for spine and I used a different type, so it was a little 'too porky'. But overall very good!

[@CapTyinKnots]

I used this tare recipe in some tonkotsu, last weekend. It was an amazing, umami bomb! I am still a newcomer to ramen. Thank you for your videos. I hope to continue to improve!

[@wulwul6113]

i try this week this recipe!! i am a Ramen tonkotsu addict!!

[@wulwul6113]

and good job for the video!!

[@cara2971]

Thankyou so much, I'm going to try this at home, I miss Japan, I would love to go there again ❤

[@PilipinasKongMahal021]

This is legit. Tried it w/ a lot of modifications though due to unavailability of ingredients yet it was the same Ichiran ramen i tasted in Japan. Thank you so much for this content. (Tare was omitted, but throwed some onions, garlic, ginger, some salt in broth to make it up)

[@rebeccawartin4662]

Hi can you please share your version? Thanks

[@mingshanzhu4821]

Also, I love to see how you lay the noodle so neaty! Mine don’t quite came out like that when I try to make the noodle for presentable. Thanks

[@motokiramenacademy5578]

Thank you very much!!

[@madisonfernandez3183]

This is the ONLY ramen recipe that has ever worked for me, and I’ve been trying for years to get the broth right.

[@fluffin4bean]

Where do you source pork spine?

[@Papou_Pete]

As I watched the five minutes of your wonderful video, I wanted to slap my self for never thinking of using the pressure cooker to cook the broth. Thank you for the lesson I’m now altering all of my stock recipes for insta pot times. Duh.

[@SelectoMan-sj9vv]

Wow this recipe takes a lot of patience but it’s so good! Thank you for sharing this with us

[@motokiramenacademy5578]

Yes, indeed! Thank you!

[@jmblessiepineda9884]

what brand of sake do you use?

[@lorenzocampari543]

Wow, I've always looked for the recipe ... I'll try to do it at home. one of the best channels regarding ramen, congratulations🔥💪🏼🍜

[@motokiramenacademy5578]

Thank you for watching video🙏

[@TomTom-ru8tx]

So if you dont mind me asking.. how did it come up?

[@blucheese4352]

Thanks for all the hard work, it will be afternoon by the time I finished

[@motokiramenacademy5578]

Thank you for watching!! Happy to hear it!

[@PeteCorp]

Excellent.

[@ishiiowada3884]

Thanks for sharing.😋😋😋

[@jonjones971]

Great video and explanations ....thank you for upload .....

[@rimofheaven]

Excellent video. Thank you. I learned a lot from it.

[@rembautimes8808]

Love the video. Ramen making is an art form and pleasant to watching

[@thejason8er]

あのラーメンはめっちゃ美味しいそう！Can’t wait to try this recipe!!

[@cmb8-p6d]

I love ramen and would like to make one. Thank you for this yummy recipe.

[@FollyFromBirth]

I'm very much looking forward to trying this recipe! I've been trying to learn to make homemade tonkotsu ramen for a while, but it's been trial and error. I think this video is what'll help me hit the mark!

[@Skuurtcobain]

You deserve more recognition!!

[@motokiramenacademy5578]

Thanks!!

[@BearBearKitchen]

Looks amazingly delicious!!!😍

[@WsFood]

Hello, my friend. You cooked a lot of delicious food that is good for your health.😋👍

[@geoffrey4026]

i have never try ichiran in my life, i did not have money to eat ichiran when i was in asia, now i am in canada, i am gonna try ichiran, thx for sharing this ichiran secret i made a hakata tonkotsu ramen last weekend, but i add chicken wings and pork feet, shironegi, onion, ginger, garlic into the soup

[@crzyfdg]

Great videos from finally a real ramen chef!! I have a question about noodles: After you combine the dough you put it in a ziplock bag. Is that for resting? If so, how long?

[@motokiramenacademy5578]

Thank you for watching the video!! Yes, I put it in a zip lock for about 30 minutes to rest the dough.

[@kman6716]

Fantastic,you made it look so easy unlike others.Thank you very much🙏🏻🙏🏻🙏🏻

[@motokiramenacademy5578]

Thank you!! I think it very close to the original! Hope you’ll like it!

[@laura_l7827]

Great cooking skills, all was made from scratch. Ramen looks well balanced and tasty

[@millimk8848]

Watching from India nice recipe I will make it soon

[@ariberry8031]

How was it?

[@chanelbernice3749]

WOW!!!! Im amazedddd! Thank you Chef 😋😊😀🤗🤩🙏👏👏👏

[@michaelktran]

I’m excited to try this today!

[@randybobandy9908]

I would love to see a tenkaippin copycat recipe thanks so much for you channel, I plan on visiting japan one day but for now I have to attempt to make glorious bowls from home. thanks.

[@MohitJouhari]

great job brother. Looking forward to more of such delicious recipes.

[@dreamyful]

I'm surprised, I always see people saying Ichiran uses a pork/chicken blend for their tonkotsu. I'll give this a try for sure

[@motokiramenacademy5578]

Ichiran definitely does not use chicken. Please give it a try😁

[@timhideya2011]

Definitely no chicken

[@哈比人-y1g]

I don't know what's missing but the taste is super light, indeed taste like ichiran but three times diluted

[@Moi_81]

This looks great! Can’t wait to make it.

[@HartonoTanidjaja]

the dude is the god of taste

[@motokiramenacademy5578]

Thank you!! :)

[@ceka50]

in my opinion to extract more flavor from the garlic and chili you should put just the oil in the pan and lightly fry the garlic till fragrant, and then add the chili powder and fry very lightly to let all the flavor infuse into the oil. flavors in spices are generally more soluble in oil then water, so its better to start with just oil. then add the cooking wine and mirin last.

[@s_bottlerocketfirecracker8828]

Wow...just wow

[@Bexi222]

Looks delicious! I’ve only had ichiran’s ramen once before during a quick trip to Japan, but I have dreamed about it every day since. How many portions does this recipe make? Is it also okay to freeze or should I only refrigerate?

[@eloisel7449]

You should just refrigerate because you need to draw the blood out of the pork overnight if you freeze it it won't draw blood out at all

[@junkmail1203]

Wow this is sooo perfect I am speechless

[@SebastianHStrumann]

Thanks for the secret sauce recipe! Looks great!

[@motokiramenacademy5578]

You’re welcome 😉

[@williamm200]

Bro, I am following you!! Vamos ah Comer Ramen, hmm yummy 😋

[@delbomb3131]

I'm kind of obsessed with that green noodle press, are they semi common in Japan? I go every year at least once. Would buy in a heartbeat

[@ThePurpleHill]

It looks sooo good! I'm planning to make this recipe at home, but struggle to find any dried sardine or dried fish at all. It there a good substitute for that you recommend?

[@h.e.a311]

excellent thatnk you I would like to try it.

[@familydogincanada]

Thanks for sharing the recipe🍜

[@jeromeanonuevo8312]

Hi there. When you marinate the tare ingredients overnight do you need to refrigerate it?

[@janourzua]

Beautiful dish....

[@motokiramenacademy5578]

Thank you very much!

[@mariaerikahernandez9293]

Looks so yummy, thank you for sharing

[@motokiramenacademy5578]

Thanks for watching!

[@Darkmage1293]

I must admit, I've seen a lot of ramen videos. They all seem to use bones in a random assortment, or thick, like leg bones. Using JUST spine....actually makes a lot of sense. I've seen some videos talk about cleaning the meat and cartilage off....so the spine would be perfect to make a creamy milky broth relatively easily. Well, relatively easy as far as Tonkotsu goes.

[@loopyhoopyful]

Hey! Love what you are doing ✌ Somthing helpful for people in the description box below would be knowing how many 300ml bowls of ramen the stock would serve! Thanks again for the recipes

[@motokiramenacademy5578]

Thank you very much!!

[@paulorobertocatorce5175]

Looks great! thanks for sharing!

[@motokiramenacademy5578]

Thanks for watching!!

[@MrBritishComedy]

Thank you very much! I was looking for a copy-cat recipe of Ichiran Ramen for a long time! I am also subscribing to your channel 🙂

[@thomaskim8065]

Just subscribed. Great tutorial. I will give it a try and let you know how it tastes. Thanks !!

[@motokiramenacademy5578]

Thank you very much!!

[@P.M-]

Just discovered this channel, great videos! Keep it up 👍

[@motokiramenacademy5578]

Thank you!!!

[@Zl0tt]

I already done this, Thank you. The soup and Chashu test very good (my pork still have some area red so I think it's better to cook it longer //at 90c). For the red chilli it's a bit too sweet may be I use the wrong chilli, I bought the chilli with sesame inside brand S&B.

[@Zl0tt]

and the noodle is also very good.

[@motokiramenacademy5578]

Thank you! Yes, I think it`s better to use just chilli without sesame! There`s was an opinion, that maybe you should try to use red asian chilli instead of Cayenne pepper. I think it depends on your taste, try it!

[@Zl0tt]

@@motokiramenacademy5578 Thank you I will try.

[@swo848]

How much tonkotsu soup do you add to each serving and how many servings does this make?

[@riseandshine5706]

This looks great! You made it look so easy. Is there any difference to boiling the bone longer?

[@helpbegreen]

Any tips to cooking the noodles? Salt in water and cook to fineness it let cook a bit when placed into broth?

[@1000darkslayer]

Absolutely great recipe~ What can I substitute sake with for the chashu?

[@vanessaolinger3901]

Thanks. Do you have a written recipe that I can follow? I miss Ichiran

[@ViccoGallo]

Great movie and job! Congrats! May I ask, which noodle blade you use on the Marcato? for Spaghetti? Spaghettini?

[@LZhao91]

I have two questions, are you suppose to wash the dried ingredients before soaking overnight? And after soaking overnight, do you pour all the contents into the boiled mirin and sake?

[@KusinaNiBibay]

Wow . I miss eating this, I had been in Hakata City in Fukuoka to try this and it was so delightful. Great cooking Motoki-san!!!!

[@motokiramenacademy5578]

Thank you very much!!

[@MeltingCake]

Love your videos, I really hope to try this recipe soon!

[@motokiramenacademy5578]

Thank you for watching the video!!

[@marquisbernardo8350]

How long do you keep the flour and water mixture in the Ziplock bag?

[@Matt-uq8kn]

For the final bowl, how many ml of the broth did you put into the bowl?

[@shelie1143]

Hi.. can i ask if what can be substitute in shaoxing sake? is it okay to use rice wine? or white wine? thanks

[@LessTalkMoreDelicious]

Hi, I have another question please... What is the usual/common/typical pork-bone:water ratio for making tonkotsu broth? Is it usually <a href="#" class="seekto" data-time="61">1:1</a>? (1 part pork-bones to 1 part water?) e.g: If I want to make 2L(2kg) of tonkotsu soup broth, then use 2kg of pork-bones to 2kg water? (of course, replenish water during cooking) Or, for 3L of soup broth, then use 3kg pork bones to 3kg water? (also, replenishing water during cooking) Thanks!

[@knightsofneeech]

Great video and your teaching style is great. I look forward to your other videos. Thanks for showing all of the steps including the use of spine. Didn't know that! How do pork neck bones rate compared to spine? We have those readily available