How to make Ippudo shiromaru tonkotsu ramen / copycat recipes

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Ippudo Shiromaru classic copycat recipe!!
Generally we use pork head bones when making creamy tonkotsu broth like Ippudo.
A lot of scum comes out of the pork head, so removing it completely over time is a good way to make delicious ramen.
This time we made 30% noodles, but it is difficult to make with a general pasta machine. So try with about 35% water.
Soup Ratio:
50ml Tare
10ml Lard
250ml - Tonkotsu Soup ＋50ml-Soy milk
Noodles:
Boil 130g of noodles for 30 seconds
【Ingredients】
Broth:
2 pork heads
onions,garlic
Noodles:
baking flour 300g
water 100g
salt 4g
baking soda 4g
Tare:
konbu(seaweed) 20g
bonito(katsuobushi) 15g
siitake mushroom 10g
light colored soy sauce( usukuchi shoyu)300ml
salt 20g
sugar 6g
Chashu:
pork belly
soy sauce 500ml
water 120ml
sake 120ml
sugar 60g
garlic,ginger,green onions

[@motokiramenacademy5578]

The Akamaru recipe is coming soon!!

[@elucid07]

NOT SOON ENOUGH! :D

[@markrichmond4796]

That’s my favourite Ippudo ramen! Our local Japanese restaurant here in Australia us unveiled a Shio Ramen of the Sea......delicious!

[@JayveeFlorendo_]

Im still waiting for this

[@kahweelim6757]

waiting !

[@jasonyeoh86]

looking forward to it. I like the red stuff on top of the Akamaru

[@six1996]

hey Motoki, i tried this recipe, and its amazing. its the same as Ippudo. and your ratio of soymilk and broth is really precise. Thanks.

[@motokiramenacademy5578]

Hi! Thank you! I`m glad that you appreciated :)

[@LessTalkMoreDelicious]

Best ramen recipes on YT I’ve ever seen! Unpretentious and genuine. Simple and effective. Not trying too hard like most others. 👏✨

[@EGGYwithPancakes]

I work for IPPUDO for almost 2 years but as a server and also ate countless of ramen ever since then. I'm impressed of what you did really.

[@EGGYwithPancakes]

@JRT their is no problem in company it is just that I want some more time to do things I want and do what I really love and by working there due to different work shift time I can't proceed to do my plans.

[@kenchi5269]

Working at Ippudo restaurant in Malaysia, I am really impressed by his dedication to recreate the ramen.

[@liste38]

thank you so much for this, i can’t wait to try it

[@hn4229]

Delicious! Great skills, simple and clean. Nice work love to see more recipes :)

[@terrifacey]

Thank you so much Motoki!!! I have not been able to replicate the creaminess of Ippudo's Broth, but its Soy Milk!!!! WHAT! GENIUS! Thank you xxx

[@Timtato]

I love this man’s cooking

[@sumosumo888]

i just made some ramen at home - i mixed your ichiran recipe with ippudo recipe... adding soy milk to the ichiran recipe. it was great!

[@lovesol3865]

I have been to japan three times with my girlfriend that is from Osaka. The first day I came there it was a cold evening and we went into Ippudo Ramen and that was the best bowl of ramen I have had in my life. After that I have lots of different kinds of ramen, but Ippudo is still the best. So now when I’ve found this recipie I can’t wait to get the chance to make it! Thank you so much!

[@clementb.363]

Amazing, thank you, I just had the Ippudo Shiromaru a few hours ago for the second time in a week and now I really want to make my own !!!

[@kelvinmusic]

So lucky that I've discovered your fantastic channel Motoki san! Living in a small town in Germany it's so difficult to have a bowl of authentic ramen so I decided to make my tonkotsu ramen by myself! I just started to boiled the pork bones one hour ago and I'm very much looking forward to the result :D ありがとうございました！

[@motokiramenacademy5578]

Thanks for watching the video! I started this channel because I thought that sharing the recipes on KZbin would make more people enjoy ramen than opening more shops. I am glad to receive your comments. どういたしまして！

[@prnzssLuna]

As a fellow very small town german, I can relate to that

[@priyankagupta2200]

Thank you so much for this Motoki San ! Can’t wait to try making this in India 🙏🏽

[@unboxedexperience8809]

Hi Kelvin! Can you tell me how'd the ramen go? Was it just like Ippudo's? Any gotchas that you may have overlooked or particular steps in the recipe to watch out for?

[@GrimT86]

@@motokiramenacademy5578 For those of us abroad that have never been to Japan, or are very limited on options for the very few authentic Japanese Ramen shops in their area. You are doing a wonderful thing for us, giving us all an opportunity to learn how its really supposed to be made so we can try it ourselves. I've already bookmarked a number of your videos so I can try to make them myself later on. Thanks again!

[@Evie_88]

Yummy😋one of my favorites!🧡

[@ohhnobb]

My cooking level is yet to a ramen level, but I am glad I have found this channel

[@nguyenvanvukiet915]

Great content, thank you for sharing!

[@derkretschesven]

Thank you for sharing so many great recipes with us. i got still so much to learn.

[@motokiramenacademy5578]

You're welcome!!

[@graingerneil]

Love this. When is the Akamaru video coming? Cant wait!

[@XxFiascox]

Amazing recipe! The time you dedicate to these copycat recipes is impressive! Thank you for the dedication.

[@motokiramenacademy5578]

Thank you for watching the video!!

[@TravelingThruLife]

Darth Vader making ramen now… Great video sir. Love ippudo

[@KhanawithUjala]

Nice sharing 👌👌👌

[@doomshroom8430]

I got my hands on a pork head today. I will give it a try in a few days. so excited for that. Thanks for the recipe from Germany!

[@motokiramenacademy5578]

Thanks for watching! Hope it went well!

[@YuutoHiroshige]

Motoki-san, I want to honestly say that your voice is very soothing when narrating your recipes :D

[@motokiramenacademy5578]

Hi! Thank you!! This is the first time I was told this :)

[@dailymomtivityvlog6526]

Thank you for the recipe

[@daftfeel6894]

I just discovered your channel. I went to Japan for the first time almost a year ago, and I returned with one goal in mind. I had to try to make tonkotsu ramen, but whenever I've tried to make it with what I can find (Pork bones is something that's usually discarded in Norway, so I'm lucky if I can manage to get a few marrow bones whenever I'm cutting up something in our deli) it just hasn't been as good as what I ate in Tokyo. But, I'll be sure to try out this recipe, as I can actually get pork heads! Keep up the good work, Motoki-san!

[@motokiramenacademy5578]

Thank you very much!!

[@user-vr1el4fm4q]

I used this as a base recipe/method using what I had and what I could get. I found pork back bones and boiled that 3 times like you did in this video to really draw out as much flavor as I can out of the bones. I also made your spicy chili sauce and used your proportions for the chashu but had to do it twice becuase the first time it was not enough water and the pork became too salty. Thanks so much for this recipe and method!! It really tasted like ramen from a ramen shop

[@motokiramenacademy5578]

Thank you for watching and very interesting feedback! I suppose, that the chashu was too salty because the concentration of salt in your and asian soy sauces differents. You can take this into account in other recipes. Good luck in making ramen!

[@user-zd3mv2nm4w]

BerryGood👍😁💕ramen delicious！

[@alterazn]

Hey Motoki, great video! Just a quick question. When you are making the 3 tonkotsu broths, how much water are you refilling each time?

[@remer471]

Thank you for this!!! That soymilk is the secret! I wanna ask what’s the song that you are using for background music?:)

[@vuthuyhuong]

Hi Motoki, do we cook the woodear mushrooms at all after cutting it and before topping? Thanks

[@checkin9251]

Thank You so much for sharing recipes and techniques. Its Hard in central Europe to learn from a traditional ramen Chef.

[@motokiramenacademy5578]

Thank you! Learn a lot at this academy!

[@seoulcycle]

Motoki, I left Japan and am living in Hawaii now, and have not been able to get a good bowl of ramen since I moved here. Not to mention the price! I hope to try to make your recipe soon!!! By the way, my son has the same name as you!

[@Matt-ot2lh]

And that is beautiful 👍

[@connor2094]

I watch this video once a month. One day ill make it

[@racl7238]

Awsome and fantastic recipe, thank you for sharing it. I'm so glad that i found your channel. How much pork broth can you make from 2 pork heads?

[@motokiramenacademy5578]

Thank you for watching the video!!This time, I could make 7-8 servings of Tonkotsu broth.

[@alejandropintado9657]

very nice recepies, dont give up! :)

[@motokiramenacademy5578]

Thank you! I`ll do my best :)

[@butterbluemchen100]

I love Ippudo and with the lockdown still in place in the Netherlands I am planning on preparing this tomorrow - I was hoping you could tell me for how many hours roughly each broth must cook and the amounts of water you use ? Thank you !

[@silviu00]

what do you usually do with the marinade in which you boiled the chashu? can't you use it in the soup besides the tare?

[@graingerneil]

Great video. Loving this channel. I had an ippudo tonight and interested in how they make the special sauce for the Akamaru. Any idea? Also, the Tonkotsu broth has a sweet taste too it which makes me think they add something sugary at some point

[@motokiramenacademy5578]

Thanks for your comment!! I will share the Akamaru recipe video soon. Sweetness may be adjusted with TARE.

[@Precyze]

@@motokiramenacademy5578hey man when is the akamaru recipe coming? 😁

[@justj6127]

Question... what do you usually do to the konbu after you strain it do you it them or throw away? or make another sauce?

[@Ourwaytohealth]

I am bingewatching ramen videos for days now. even though i will never recook this at home.

[@motokiramenacademy5578]

Great! Hope you liked it! Thanks for watching!

[@wongvuiyuan8713]

Hi Motoki, I am new here so may i ask about the soup if I unable to finish it can i put it in the fridge and how long can I put Inside the fridge?

[@hafizhuddin8666]

I want noodle machine like yours!

[@Kantaroooo]

Thank you for these amazing videos Motoki san! Do you think you can make an Ieke style ramen? Something similar to Yoshimuraya from Yokohama?

[@motokiramenacademy5578]

Thank you for watching the video!! ok, I have many requests now, so I will make them in order.

[@Kantaroooo]

@@motokiramenacademy5578 thank you!!!

[@paulli8936]

Hi Motoki, what brand of skillet did you use to sear the chashu?

[@ramenbatman]

looks great thanks for the video. A few Qs how many bowls did that make, how long boil the sprouts, we just have the dry wood ear mushrooms so just let them soak or do they need any cooking?

[@motokiramenacademy5578]

Hi Michael!! This recipe is for 4-5 bowls. Sprouts are boiled for about 15 seconds. Yes, dry wood ear mushrooms are the same as mushrooms, so you can just soak them with water. Thanks!!

[@zorda182]

When is the Akamaru Modern recipe coming? We need it!!

[@Embole-uk1tl]

😋😋😋😋😋thank you!

[@LightningMcQueen...895]

Hey motoki plz answer my question , what was in the pan before you added soy milk ?

[@biggietv366]

Good job man

[@motokiramenacademy5578]

Thank you very much!!

[@yo-cu3iv]

You hand made 30% noodles? Didn't think that was possible without an industrial noodle machine. Amazing stuff!!!!!

[@motokiramenacademy5578]

Well, it may be difficult to make 30% noodles without the noodle machine I use.

[@MaiagattaNeko]

Hi there, can 7 hours of boiling be substituted by pressure cooking (as in the Ichiran recipe)? If yes, for how long to cook approx? Thank you :)

[@hyeminlee1145]

it's simply fascinating how you approach and dig into it. One question, where can I find the noodle machine (the green one) like yours?

[@motokiramenacademy5578]

This machine was made 50 years ago in Japan and is not available in your country.

[@cooper1979]

Awesome video! Just my two cents. When I eat Shiromaru, I can taste strong cabbage and bean sprout flavour in the soup and their aromatic oil has a strong garlic flavour.

[@motokiramenacademy5578]

Thanks for watching the video. I see, it's an interesting opinion!!

[@shimark8117]

Bravo!!!

[@motokiramenacademy5578]

Thanks!!

[@dashinarnie]

Arigato Motoki san!

[@hellishtoot]

Hi! Do you think I could substitute pork heads with a mixture of pork spines and pork trotter? Your videos have been super helpful btw, am trying to make my first ever bowl of ramen 😁

[@motokiramenacademy5578]

Hi! Thank you for watching! Yes, you may make tonkotsu without pork heads. But pork heads in Ippudo ramen - is distinguishing feature, making the texture creamy and unique.

[@danielfavero79]

@Motoki: Question. The pork heads I find locally comes with the Skin, is that OK or should I remove it? Aalso, last time I used the head, eventhough I pre-boiled it for 1h, the broth still had a strong smell. Is it because I didn't soak it overnight?

[@motokiramenacademy5578]

Generally, skin is not used for ramen. Maybe it's because of the skin that it smells.

[@dereklin9518]

do you know how to make the signature dashi broth that ippudo(the restuarant) has?

[@ramenbatman]

What Brix is a good number to aim for tonkotsu before tare? Love the videos and the podcast interview

[@motokiramenacademy5578]

Thanks for checking the interview! Brix is about 10%.

[@davidmcgrath9107]

Hi, thanks for sharing this video. What type of bonito flakes and kombu do you recommend for this recipe? The bonito flakes I normally buy are smaller, thinner and taste very smoky. Actually I don't like the way they affect the taste of my ramen. Your bonito flakes are very large and quite thick. I would like to try them. Also, there are many types of kombu. Can you recommend a specific type?

[@motokiramenacademy5578]

Hi! Thanks for watching! For Udon and Soba Rishiri konbu is the best one. It has very elegant taste. For Ramen I`d reccomend Rausu konbu. It`s perfect for getting rich flavor that will no lose to strong broth of ramen. For Katsuobushi, be careful about the preservation state. Your bonito flakes may taste very smoky because it touches oxygen. Look for bonito flakes in a good state. Good luck!

[@Tom-hr4zc]

Hey! What type of kansui are you using? I have both sodium carbonate and potassium carbonate that I mix together myself. I read online for thinner noodles in tonkotsu, it's better to use more potassium carbonate than sodium carbonate (like 4:1). Do you try to pick kansui that changes those ratios? Thanks!

[@motokiramenacademy5578]

Hi Tom!! In general, 30% noodles like Hakata ramen can be made with a lot of sodium carbonate, and if over 35%, a lot of potassium carbonate can make noodles well. This time I used Kansui which contains a lot of sodium carbonate.

[@kimckawa]

Excellent video..I am intrigued by blend of three broth types..so soy milk is boiled with remaining pork bones?

[@motokiramenacademy5578]

Thanks for watching the video!! Mix the three types of tonkotsu broth and let them sit in the refrigerator overnight, then add 50 ml of soy milk to 250 ml of tonkotsu broth.

[@annamai6787]

When making this recipe, is there a difference between sake and cooking sake?

[@edwardiicano2981]

How long is the simmering process for 1st 2nd and 3rd

[@toksshow6579]

ARIGATO Mr. Motoki.

[@vincentyea3363]

Hi Motoki, I was wondering what are you doing with the braising liquid of the Chashu after you are done simmering it?

[@MidNightMedia97]

I'm not sure what he did but you can use that liquid to soak soft boiled eggs in for very yummy ramen eggs

[@timhideya2011]

Why do you do the broth 3 times? Does it taste different each time?

[@szaszafromtheshire]

Do you know what's could be the recipe of Ippudo's spicy veggie ramen?

[@hihi..27]

@motokiramenacademy thanks for this could you please do a recipe for ippudo spicy veggie ramen much appreciated thanks

[@kaydalisay5526]

Help! I followed the tare recipe but the taste seemed to always be lacking. I always encounter this problem when making Ramen, I tried adding msg to the tare and extra salt but it's still not flavorful like the ones I had at restaurants.

[@ProfesserLuigi]

Does the soymilk you used have any special flavor like milk or vanilla flavor or is it pure soybeans and water?

[@motokiramenacademy5578]

Hi! I used just processed soymilk without any flavor added. It’s a little bit sweeter and salty than unprocessed one (soybeans+water)

[@timhideya2011]

Many ramen shop struggle to use pork head, making the ramen reeks of a foul natto smell. Why does that happen? Is there a tip to avoid that?

[@jayveedevera7081]

Wow lucky to watched your video.. Is the soy milk is one of the secret recipe? To make a tonkotsu ramen more creamier?

[@motokiramenacademy5578]

Yes, Ippudo secretly uses soy milk. If you add about 20% soy milk to the tonkotsu broth, it will be creamy.

[@effekt4]

Hi Motoki, I have question about the head. Do you use the whole head? With eyes, sout, brain, ears, teeth etc? Or is it just the jaw bones and skull that have been emptied of brain? I dont mind eitehr way, i just dont want to change the flavour with unessecary components.

[@Rookiefosters]

Same question here. I just bought a pork head but it's the whole head. I feel like it's not going to come out right.

[@f50koenigg]

Can you make spicy miso ramen next?

[@edwardiicano2981]

Hi after puting garlic and onoin how long shoud i simmer it?

[@edwardiicano2981]

I wanna know also interval of 1st broth up until last broth

[@edwardiicano2981]

Also how much water per broth extraction

[@robertkchao]

great recipe! where do you get your apron?

[@motokiramenacademy5578]

Hi! Thank you for watching! I got my apron from here: www.chefworks.com/ Check out!

[@user-ev3pz1hu9g]

Hi, from Russia! Great recipe! But Ippudo's shiromaru looks more white. How they do it? I tried to recreate this ramen at home and my broth also become too brown after adding the tare. How you can make it so white and pure? And do you have in plans to recreate Nakiryu ramen? Thanks!

[@motokiramenacademy5578]

Здравствуйте! Спасибо за просмотр и хороший вопрос! The problem is - you could stew the bones for a too long time, or maybe you ground the bones too much properly. Try to reduce time of stewing or to grind the bones more lightly. And yes - I`m planning to make Nakiryu ramen, but not for a while.

[@sasukeushiha2415]

That’s mushroom ist call black fungus as well or ist different ??

[@aaron-ir4yv]

How many dishes i can make in this recipe

[@antoniogrillo8602]

Hi could you recommend me some books on ramen? Anyway, very nice video!!, 😊

[@motokiramenacademy5578]

Hmmm I have no idea for an English recipe book...

[@sabrinaazrad2688]

Could you make a copycat tantanmen/Karaka special????

[@leonard.d5445]

excuse me but could we change sake for mirin or its better to just use sake?

[@motokiramenacademy5578]

Hi! Well, you may use mirin, but the taste will be more sweeter.

[@leonard.d5445]

@@motokiramenacademy5578 well thenn! thank u for ur guidance 😁

[@elucid07]

True chef hands. Boiling braising liquid? No problem, push those green onions under the surface with your fingers hahaha.

[@KentJeffreyxo]

for how many servings is this recipe? i will cook it soon :)

[@motokiramenacademy5578]

Thanks!! 2-3servings!

[@fujiyanto646]

Next miso ramen 😊😊

[@motokiramenacademy5578]

Yes!!!

[@ryanjefferychan]

What’s the paper towel for?

[@1thank2you3]

does anyone know where i could get that japanese noodle press?

[@motokiramenacademy5578]

This noodle machine was made in Japan 50 years ago and is not available in your country...

[@ryawa896]

😃😃😃

[@cchandle0]

👍👍👍👍👍👍👍👍👍👍👍👍👍

[@elpastor7155]

hi, motoki how bout the ramen nagi recipe? 🙏🏻

[@motokiramenacademy5578]

Hi! Thanks for watching! Sometime I`ll make it!

[@mugensamurai]

The secret is actually quality shiromiso but soy milk is close.

[@Mike-Eye]

Nice

[@dreamyful]

The tare is almost the same as the Ichiran one?

[@motokiramenacademy5578]

Hi Adam!! Yes, almost the same, but with garlic and ginger.

[@shanibh]

Great recipe! any news on the Akamaru recipe? thank you!

[@motokiramenacademy5578]

Thanks! Please wait a little more. I`ll challenge it this summer :)

[@shanibh]

Thank you!

[@user-ig6my1pw8j]

Do you have a written instructions of this please? 😢

[@pauljannladao8408]

1 thing missing... sesame oil in kikurage 😆

[@gabriel260807]

Why put the paper in the chashu?

[@koko0808008]

I love the fact you are using onion and garlic and in your other video your say "it doesn't make sense"

[@motokiramenacademy5578]

Hi! It`s just my opinion - I think in "Tonkotsu", you just need garlic and may not use onion. But it`s just for tonkotsu - it differs for other types of ramen. Ippudo is tonkotsu, and I don`t consider onion as essential ingredient, but they actually use onion in Ippudo recipies.

[@WayofRamen]

あれ、インスタのアカウントを変えました？

[@motokiramenacademy5578]

はい、アカウント名だけ変えました！

[@hisashijrauman3692]

Two of my favorite Ramen youtubers

[@marcomangano8882]

I can’t fine the amount of soy milk required for the recipe. Can someone please help.