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

[@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!

[@Tsaips]

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

[@motokiramenacademy5578]

You’re welcome 😉

[@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!

[@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.

[@bitcornbuyer]

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

[@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 :)

[@FriedConditioner-4459]

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

[@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!!

[@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 ❤

[@VitaminAR10]

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

[@motokiramenacademy5578]

Hi! Thank you for such warm words!

[@antonc81]

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

[@motokiramenacademy5578]

Thank you‼

[@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

[@edwardtrinidad7541]

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

[@chillcooking3119]

Best ramen channel on KZbin

[@Papou_Pete]

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

[@agustinallatser7841]

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

[@cara2971]

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

[@Timtato]

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

[@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!

[@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

[@BearBearKitchen]

Looks amazingly delicious!!!😍

[@jmblessiepineda9884]

what brand of sake do you use?

[@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!

[@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!

[@WsFood]

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

[@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

[@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.

[@PeteCorp]

Excellent.

[@mickjlv5836]

Man this looks amazing

[@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.

[@cmb8-p6d]

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

[@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!!

[@chanelbernice3749]

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

[@fry8h]

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

[@rembautimes8808]

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

[@rimofheaven]

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

[@jonjones971]

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

[@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!

[@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.

[@stevew1643]

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

[@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!!

[@ishiiowada3884]

Thanks for sharing.😋😋😋

[@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!

[@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!

[@MohitJouhari]

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

[@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!

[@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.

[@michaelktran]

I’m excited to try this today!

[@familydogincanada]

Thanks for sharing the recipe🍜

[@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!

[@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 🙂

[@laura_l7827]

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

[@Moi_81]

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

[@1ThaiSurfer]

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

[@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

[@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?

[@h.e.a311]

excellent thatnk you I would like to try it.

[@jeromeanonuevo8312]

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

[@wulwul6113]

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

[@wulwul6113]

and good job for the video!!

[@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.

[@Skuurtcobain]

You deserve more recognition!!

[@motokiramenacademy5578]

Thanks!!

[@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!!

[@williamm200]

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

[@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

[@s_bottlerocketfirecracker8828]

Wow...just wow

[@paulorobertocatorce5175]

Looks great! thanks for sharing!

[@motokiramenacademy5578]

Thanks for watching!!

[@komocode]

Judging by usa grocery prices and my lack of cooking skills, it's probably cheaper and faster for me to fly to Tokyo and eat at Ichiran.

[@santiagoa.herrera6219]

Ichiran in New York is waiting for you , no need to go to Tokio! In fact in Japan ichiran is average at best

[@mariaerikahernandez9293]

Looks so yummy, thank you for sharing

[@motokiramenacademy5578]

Thanks for watching!

[@1000darkslayer]

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

[@junkmail1203]

Wow this is sooo perfect I am speechless

[@thomaskim8065]

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

[@motokiramenacademy5578]

Thank you very much!!

[@SebastianHStrumann]

Thanks for the secret sauce recipe! Looks great!

[@motokiramenacademy5578]

You’re welcome 😉

[@P.M-]

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

[@motokiramenacademy5578]

Thank you!!!

[@marquisbernardo8350]

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

[@helpbegreen]

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

[@shelie1143]

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

[@forgotmypassword2804]

Please share which chilli bean paste you used ? And light shosyu thanks

[@janourzua]

Beautiful dish....

[@motokiramenacademy5578]

Thank you very much!

[@ViccoGallo]

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

[@vanessaolinger3901]

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

[@MeltingCake]

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

[@motokiramenacademy5578]

Thank you for watching the video!!

[@Matt-uq8kn]

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

[@iamdwi]

For the chasu, you used sake, is it cooking sake or can be just drinking sake?

[@mspiggyyam]

Can you make one of Misoya Hokkaido ramen and their red paste sauce 🤤 please!!!???

[@riseandshine5706]

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

[@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!!

[@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

[@dutchessrhodora6961]

Oh looks yummy! ❤️

[@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?

[@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

[@vlgr8ter]

Hi Chef, Where did you buy your retro ramen noodle machine? Thank you.

[@giacomomartinelli5185]

Could you try to make the Jangara Kyushu Tonkotsu Ramen?

[@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

[@beegeb]

Amazing!

[@maarselatallah6314]

is it cold sake or hot sake? is there a specific type of sake I should use??