How To Make Real Tonkotsu Ramen

This is that real deal, traditional tonkotsu ramen. A lot of people wonder how to get a proper rich and creamy tonkotsu broth like so many ramen shops do. This guide/recipe will show you how to do just that. Of course I also included how to make chashu, and nice jammy soft boiled eggs. I was originally going to upload those as individual videos, but then decided to just have every component made in this video. From what I've heard, a lot of ramen shops will actually boil their bones for over 14-24 hours, but this recipe still makes a beautiful broth just at 12 hours. Enjoy guys! *DISCLAIMER: No instant ramen noodles were harmed in the making of this video *
Recipe: www.joshuaweissman.com/post/t...
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Bonito: amzn.to/2p6oUkn
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Music - Saib: / saib_eats
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[@meticulouslymindless]

Me * gets up at 5 am * I'm gonna have some delicious midnight dinner today

[@Chris_Eatz]

😆😆😆😆😆

[@mushroomhead3619]

Should have got up an hour earlier to make chocolate pudding

[@DronZizzle]

@@mushroomhead3619 captainamericaiunderstoodthatreference.gif

[@PorcheGardener]

protip: after the blanching you can put the broth ingredients into a large slow cooker and leave it overnight (on high) and just have it boil on the stove the next day for a couple hours to emulsify

[@Elizabeth-uj8vn]

a_drawing_little_girl 😂😂🤣🤣😭😭😭

[@oliverfinnegan6727]

me : p i g f e e t local stores : please leave

[@ursisteramister1619]

Oliver Finnegan 😂

[@mosssman8045]

I just spit out my fucking drink

[@ginger_autry9722]

Right🤣 we don't sell that here😩

[@DannyWOG343]

Yeah. You gotta go to those really small butchers (almost extinct) or to the asian supermarkets.

[@p90pdack68]

LOL OMG

[@rosieluewho1390]

Josh I just made this recipe and holy shit man, I was not prepared for this much broth. I literally have *five* huge containers filled with broth. I have enough broth to feed my family during the harshest winter, enough broth to feed my city. I don't have anymore room in my fridge Josh, there is only broth. I go to reach for my milk and instead I've grabbed a container of broth. I only got enough ingredients to make like four bowls of ramen Josh, this is enough tonkatsu broth for like 9 bowls. I've had to ask friends and family "hey do you want some broth?" and curse them when they say no. Why didn't you warn me Josh? I wasn't prepared man

[@matthewdarocha8243]

To be fair you can do a lot with broth. Make it a base for other soups, stews, or braises, boil away most of the water and make a porky demiglas, etc etc. Plus, a lifetime supply of the most time demanding part of ramen dont sound too bad.

[@abigailf1987]

LMFAOOOO nah this has me weak 😂

[@cks2020693]

🤣🤣

[@abhiksarkar3611]

😂😂😂😂

[@catgoo17]

I'll take the broth

[@aisforamerica2185]

*Here it is typed out:* Broth: Place 3 lbs of Pig feet into a stock pot Fill stock pot to 2 inches above the feet Bring to a rolling boil for 10 minutes Skim impurities off the top Strain bones, rinse with cold water Return feet to stockpot, cover with three inches of water Add 1 bunch of green onions cut into 3-inch segments Add 2 med. Shallots cut into quarters with skin Add 1 large yellow onion cut into quarters Add 2 3-inch peeled & sliced knobs of ginger Add 4 peeled cloves of garlic Bring to a rapid boil on high heat Immediately lower to the lowest possible boiling temperature Cover and let set for 12 hours, stirring about once an hour to keep feet from resting at the bottom of the pot. Occasionally add water according to reduction. Strain broth from pig feet, pour into bowl Chashu In a cast iron pot, add bunch of green onion cut into 2-inch segments 2-3 inch knob of ginger, peeled and sliced into ¼ inch slices. 4-5 cloves of whole peeled garlic 1 cup of sake ¾ cup of mirin ½ cup + 2 tbsp soy sauce ⅓ cup of water 2 lb fresh pork belly (with skin or skinless) Roll tightly length-wise, tying up with three loops of kitchen twine Place pork belly into cast iron pot Bring contents to a boil, then reduce to a simmer Remove heat, cover loosely Place in oven at 300° F for 3-4 hours Flip pork belly every 30 minutes Slice into ½ inch slices Green Onions Thinly slice 2 green onions (greens only) Shiitake Mushrooms Rehydrate as directed (with 2 cups hot water) Cover with saran wrap directly on water’s surface Nori Slice nori into 1”x3” pieces Soft-Boiled Egg Bring water to a rolling boil Drop in eggs with no lid Reduce heat immediately to gentle boil Boil for 6.5-7 minutes Remove and place in ice bath, cool to room temperature Serve peeled and sliced in half Tare In a saucepan place 3 2-inch pieces of kambu ¾ cup of water Bring to medium-low “steamy” heat, not a boil Turn off heat, place lid, let sit for ten minutes Add ½ cup of bonito flakes Let steam for five minutes Pour through mesh sieve into a bowl Add ¾ cup of soy sauce Add ¼ cup + 2 tbsp of mirin Add ¼ cup of liquid from Chashu braise Add ¼ cup of liquid from mushrooms Stir and Add pinch of salt (salt to taste) Noodles Follow package directions Assembly Add spoonfuls of tare to preference Add broth and tare to preference Add noodles Add chashu Add soft-boiled eggs Add enokitake mushrooms Add sliced green onions Add rehydrated shiitake mushrooms Add two slices of nori

[@lemone9639]

How lonely are you?

[@aisforamerica2185]

@@lemone9639 I typed it out from consideration, not because, as you say, I lack friends. Making this was most effective when I had it typed out, so I figured I would paste it on KZbin for other people to read.

[@lemone9639]

@@aisforamerica2185 I wish the world had as much consideration for others as you do

[@DRofYouTube]

@@lemone9639 yea I agree, now I have a list of the stuff I need to do, the ingredients I need to buy, and I won’t have to watch the entire vid again to see the recipe.

[@monroemidnight9372]

Just typed the whole thing into a word document and decided to read the comments after haha, thanks!

[@NicoSteiner]

"Now boil this for 12 hours." - Time to get the Instant Ramen back out of the trash.

[@orangutank626]

They gotta nerf the cooking time for this type of ramen!

[@maganashaker167]

Just add some MSG for that Unami flavour in ramen

[@LoneHowler]

Sous vide made this step so much easier

[@hugedickerinokripperino5299]

12 hours aint so bad. Was gonna try black garlic but that shit was 2-4 weeks

[@kaz7922]

@@hugedickerinokripperino5299 could be 8 or so hours but dont quote me on that

[@michellecadorniga9625]

Me: "Now I know how to make an awesome bowl of ramen" A minute later: Googles Japanese restaurants in my area.

[@Elizabeth-uj8vn]

michel c 😂😂🤣🤣😭😭😭

[@bentrabentra]

how is he/she being racist

[@thomasrobert1135]

@@bentrabentra did you see his name lmfao, classic troll

[@bentrabentra]

Thomas Robert o

[@dahyunqtii3896]

Ironic

[@fishroy1997]

Joshua 2018: “I wouldn’t recommend any substitutions.” Joshua 2021: “If you use chicken, papa no kiss!”

[@mr.johnson9252]

man has been progressively dialing back his meds

[@SirSpiro]

@@mr.johnson9252 LMAO

[@arighostea]

@@mr.johnson9252 he's evolving, but backwards.

[@1cicle.]

@@arighostea its evolving, just backwards

[@EzioAuditore1500]

this is so spot on

[@tylerhanson2976]

I know I'm like 2 years late, but I just made this yesterday for my own personal birthday present. It turned out absolutely amazing, and that chashu pork was perfect!

[@hocapito4061]

I can’t wait to never make this in my life

[@theflashfan3234]

Ironic name

[@treyperkins3841]

Taste My Broth o b

[@tonomezaraza6515]

Basically all his channel

[@mystieeerioossboilalu7150]

Then your name is taste my broth yeeaaah..no if your broths gonna be nothin

[@michaew9093]

ᗰᗩᑎ

[@wardm4]

This reminds me why I don't mind spending $15 on ramen.

[@dach829]

I'll send 10 to 15 on good ramen. Saves me the time of making it

[@makinbakin9621]

As I sit here with a tear going down my eye as I eat my 15cent packet of beef flavored ramen from the grocery store cos I can't afford the real stuff 😭😂

[@gronkiusmaximus]

Mr. Kiwi La Mian Ramen soup is the best of all Instant 🍜 Which you can get off Amazon, absolutely no other instant ramen compares at all, restaurant quality, if you do get it I recommend pouring in the coconut powder/Premix right before eating instead of boiling it along with the paste like the instructions say

[@TheBeautifulDisaster]

wardm4 Link?

[@makinbakin9621]

@@gronkiusmaximus oh awesome thank you! I looked it up and that looks so good, I am going to order some of it, thank you so much for the recommendation

[@Pat-The-Cat]

The last 3 years I have made this as a yearly get together. Over time, the recipe has changed to fit my and my friends' tastes, but every year without fail, no matter who is coming, I always watch this video. Thanks for starting a tradition I'll keep going as long as I can

[@Dannielle.S]

Please update your comment with the changes so we can steal your ideas too 😂😂😂😂❤

[@Kevin-ys3ho]

If you guys wanna try this recipe and add a little more love into it, the ramen shop I used to work at used dashi instead of water to make the broth. Also add a few apples depending on pot size into it it'll be amazing! Also throw your cooked and cooled eggs into the cooled leftover chasu sauce. And let it sit a few hours to get a nice marinated egg.

[@akiyoko5932]

Nice.

[@ogshaggymac5972]

Thanks past Kevin !

[@lonnaflynn4821]

The broth or tare?

[@Kevin-ys3ho]

@@lonnaflynn4821 dashi in both!

[@drdough7982]

Did you make ramen? Yes. What did it cost? My months worth of electricity.

[@sir1179]

stop showing up in every comment section! I won’t mind once you actually get into a smash game as a playable character

[@drdough7982]

Sir 117 Since I’m not fighting zero suit Samus I have a lot of free time okay?

[@ryu_u.]

we dont use induction cooker, cant relate.

[@KimiChanJapan]

But worth it

[@orangutank626]

I understand too, 12 fucking hours?!?!? They gotta be insane! I might just fucking make a makeshift stove in my backyard with firewood, save a shit load on the gas bill, might be fucking up the planet with all that wood burning but hey, oil companies do that on the daily!

[@abmantha5753]

The only ingredient I have from this recipe is water.

[@celloafterdark4173]

Abmantha 👏👏👏😂😂😂 pretty much same here 😂😂

[@ninam.6781]

Go to the store

[@ren.67]

The fact that you don't have eggs baffles

[@hahaimsoawesome]

I don't my owner is torturing me

[@hahaimsoawesome]

@@ren.67 joke

[@Bento_Club]

0:46 Tonkatsu is a pork cutlet. Tonkotsu is the pork bone broth ramen you’re talking about, but it still looks really delicious. Nice job!

[@jackolanternwastaken]

holy shit bento club

[@LeftCoastDrones]

@@jackolanternwastaken Go to Japan and ask for Tonkatsu in a ramen shop, they'll look at you like you're crazy.

[@aaroncrg2936]

Made this yesterday to celebrate me and my wife's anniversary. My wife loved it! The day was amazing! Thank you Joshua 💖😊

[@kbucket]

"boil for 12 hours" y'know what, imma just go to a ramen bar

[@MsChantae]

lolll

[@TheStraycat74]

a place here in tow has AWESOME Sushi, crap ramen. nearest tonkatsu is an hour away, sucks at sushi. I'd make my own restaurant, but I can't even get a quarter from the bank for gum... not to mention the whiskey distillery I wanna start

[@ClowncoreisCool]

There are ramen bars???

[@TheStraycat74]

@@ClowncoreisCool not many in the US, I know of at least one in NYC but it's more for novelty than a true japanese Ramen Bar. if I had the money (and lived closer to a college town) I'd open a ramen bar.

[@littletree5871]

Ichiraku Ramen

[@dallasstoller8241]

Before covid-19: I couldn't possibly stay at home and monitor a pot for 12 hours! During covid-19: Would it hurt it if I let it go for 14 hours?

[@whitneyp4118]

Dallas Stoller hahaha YES I was looking for this comment

[@Jay-uc9ql]

Dallas Stoller I’m literally planning to make this stuff because of all the free time I have now because of covid-19

[@eu4ia420]

Doing the same thing

[@TheDestino8]

Well to try and answer your question (even if its rhetorical): In Fukuoka (home of Tonkatsu Ramen) its common to cook it for up to 48 hours. Not sure about the specifics though... Maybe they're adding additional meat and bones in between. Mabe not. Don't know. But one thing I can say with confidence is that the ones I've tried there were thick, savoury and simply breathtakingly delicious! In that sense: go for it and see where it leads to. If you're curious you could just make a bigger amount and remove some broth every hour after the 12th and compare them. In any case: Good luck! Hope you manage to get some awesome Ramen out of it!

[@alissa2791]

hi

[@Mr8ight8]

Came here to cleanse my mind after Jamie Oliver's ramen video.

[@catgoo17]

😭😭

[@RubenHernandez-ct3xq]

At least Jamie didn't use chili jam lol

[@nicemier6998]

same 🥲

[@cnebles]

@@RubenHernandez-ct3xq was thinking the same thing lol

[@danfish300]

Holy crap, me too...watched the Uncle Roger bake lol

[@dacypher22]

I just made this last weekend and wow, it was so worth it. If you are reading this because you always wanted to make tonkotsu ramen but keep watching videos and never making it, do what I did. Just randomly buy the pork belly. Put yourself on the clock. If I hadn't done that, I would have kept saying I was "too tired" to do it.

[@AngryWindmill]

I tried making this but halfway through the recipe the gas company shut my whole kitchen down

[@wheezie923]

Lol

[@leonardopineda6185]

Why lol

[@reesespeanut4778]

I once med-simmered for 3 days. It was a chinese broth. Trust me, it's worth it.

[@lakoian-6388]

Big OOF

[@aldenservoss4247]

That’s why you need an Instant pot lol

[@CupOvTee]

3-4h oven 12h boiling ... electricity bill: *heavy breathing*

[@nico32433]

Tsaicat this costs like 4€ max.

[@CupOvTee]

@@nico32433 Perhaps it does in your country.

[@splashalpha4841]

most expensive noodles known to mankind

[@sodacityyy6084]

And the natural gas bill be also be more than bill gates can afford

[@Alex-iu7dl]

@@sodacityyy6084 gas is pretty cheap. Well maybe in Russia only 😅

[@BigBrother169]

I just made this for my family and you were not joking about the chashu being so good you nearly pass out! Everyone loved it

[@ladydarkb5656]

Chashu is the perfect definition of: this took a century to cook but worth it

[@BigBrother169]

@@ladydarkb5656 And I just discovered something else; after you're done cooking the chashu, take the braising liquid, blend it until it's smooth and then pour it into mashed potatoes. They taste great!

[@ladydarkb5656]

@@BigBrother169 look I'm japanese descendant and if I was a tradicional person I would be sending you to the fire But I'm not and now I'm hungry This is a good idea although

[@abby1545]

Making this for the second time! The last time it was amazing. There is something so comforting about watching the broth throughout the day!

[@HolySushiMan]

For the soft boiled egg (called aji-tama in japanese), peel them and marinate them in mirin+soy sauce+sugar mixture for between 20-30 minutes and you'll get a really nice topping with a good complimentary taste! Love your videos man

[@rayhinojosa2335]

Takeshi H good recipe for good soft boiled eggs but no one asked about the japanese name for the egg

[@cmmuse]

xz marshmello zx and no one asked for your sass either but here we are.

[@rayhinojosa2335]

CM Muse i was just saying that he didn’t need to say that jesus

[@dandansfu]

@@rayhinojosa2335 if you can't even appreciate then why even bother to watch the video of their staple food. so racist. I bet you wouldn't mind when itlian chef tell you what the dish called in Italian. god.

[@dandansfu]

what kind of sugar? brown sugar?

[@BlackScream77]

*throws instant ramen into trash* ... watches video *takes instant ramen out of trash* hello darkness my old friend...

[@sofia1881js]

I got u to 450- feels great

[@raeroush4490]

Idk if you’ve ever had real homemade ramen but trust me it’s so worth it

[@Elizabeth-uj8vn]

BlackScream77 HAHAHHAAAAAAAAAAWAKAKA Funny!

[@rahulblabla1575]

Lol

[@genevievehodginslaity8824]

I made this for the second time today and again it was the most satisfying, comforting soup of any kind I've ever made, thank you, from my stomach's soul, thank you.

[@Josh-wt8hq]

As a chef with long hair, love how you show how you properly keep yourself during cooking, but vibe out w your hair when in your other bits of video. Class.

[@servantsofchristph8700]

That strainer bro had seen a lot of battles..

[@chromaslighthouse8211]

KABISIG 31 LMAO UNDERRATED 😂🙌

[@xtdycxtfuv9353]

Post Traumatic Straining Disorder

[@snifey7694]

My strainer is me grandma strainer he seen more wars then that strainer

[@bedsheets1867]

Strainer bro

[@snb2186]

Thank yamato pfp brings back some memories😰

[@jagex3000]

Didn't think I'd see a video of Heath Ledger cooking some ramen

[@schunter20]

Death has not been kind to Heath.

[@Motorsplitt]

I knew he wasn`t dead. He was just in Japan doing an apprentice as a Noodle-Samurai.

[@TRHusada]

I was looking for this kind of comment the moment i saw the video

[@zhengdu8582]

Dude i thought more of Gordon Levitt with longer hair

[@yuugenr7549]

Haha I thought similarly too

[@mariahg.9931]

Currently making this, started at 4am and I'm so excited to try this!

[@druelia9485]

Oh man. I can't wait to try this on my day off. I recently made pho for the first time, which the broth basically was made exactly like this, and it was B O M B. I'm so stoked to try this recipe next!

[@SimplyRegina]

You’d be surprised how many grocery stores DONT carry some of this “common” stuff

[@b2h316]

I live in a major city and none of the regular grocery stores in my area would carry any of this. I would need to go to an Asian market

[@user-ws7ms9dj6m]

Fairly easy to find specialty seaweed, at the supermarket or the Asian market?? I can't find normal nori, sir, I've never seen an Asian market in my life!

[@dandansfu]

@@user-ws7ms9dj6m never? where do you live

[@devaniecalhoun4311]

It’s cheaper an the Asian markets

[@gabeherath9718]

@@devaniecalhoun4311 As most things are there

[@lanternsinferno4715]

Mr. Weissman, I made this dish today for my sister's birthday, to help celebrate and take away the feeling of isolation from this quarantine. It was SO worth it! I had made my soft jammy boiled eggs but marinated them in a soy mixture for 3 days before this. The salt between that and mixing it together with the tonkotsu broth was out of this world. Thank you for gifting us this recipe. To be honest, I decided to do this as an impulse! But after careful planning, it was completed (also irrelevant tidbit but I got up at 4:20AM to start on the process)!

[@sleuwe3878]

Lanterns Inferno How many people could you feed with this recipe? :)

[@lanternsinferno4715]

@@sleuwe3878 I would say that this could make 5-8 servings between the broth and the pork!

[@sleuwe3878]

Lanterns Inferno Thank you!

[@taylorbritt499]

hehehehe... 4:20.... nice.

[@Tufarock]

You made the eggs the correct way 👍👍

[@rebeccawhitney3539]

Thank you for this.... can't wait to try it this weekend!

[@sergalcube1003]

Just made this and I have to say... this is absolutely incredible. I wish I had the drive to make this everyday.

[@fronix5060]

"go to an asian market" *looks around* We dont have those here

[@soupdrinker]

whiteboye

[@BlaBla-pf8mf]

lucky you

[@brittz7506]

Unfortunate and same 😥

[@lourdesirlanda6099]

Me, an asian: **evil laughter**

[@mushroomhead3619]

There's a big Asian supermarket (bigger than an Ikea store) in England. Sells all sorts like ducks with their feet on still and century eggs.

[@rakul1006]

Pig's trotters is such a cutesy word for pig's feet

[@katherineramirez4399]

Rakul lol right

[@MrMikeVillar]

Sorry, you have that in reverse. They are IRL called trotters. So... yeah.

[@traww9537]

Mike V right....but they’re the feet of the pig so

[@SirConfectionery]

@@traww9537 they arent feet

[@SirConfectionery]

@@traww9537 you wouldnt call a dogs paw a foot

[@aussiepressconferences.4755]

As with all meals, there’s only so many proteins, so many vegetables you can find and eat, but it’s the sauce, the broth, the liquid, the subtle umami that runs through a meal that makes it a unique mouth feel for that meal. It’s the sauce that makes a sensation.

[@miikamarkkanen7301]

I made this in two days and it was delicious. Thanks for the great content and I look forward to making more of your recipes in the future!

[@sushi3005]

Hi! How many portions did you get off this recipe? :)

[@lucasevans5640]

JUST for the sake of accuracy I wanna point out that it’s “tonkotsu”, not “tonkatsu”. Both are japanese terms for different pork-related dishes: “tonkatsu” is deep-fried pork and “tonkotsu” is the style of ramen. Great video though, looks super good :)

[@geodex9]

Lucas Evans Glad you said it, because it was killing me, but I didn’t want to be the one to say it. lol

[@ryancollier4204]

Could help to pronounce it correctly too. "Tone-Coat-Tsu"

[@ikaika_higashi]

I know I'm late but Tonkotsu (豚骨) literally means Pig (豚) Bone(骨) it's not just the style of ramen.

[@matthewduryea4355]

This fookin’ guy

[@gruntmanthesound]

Half-Japanese boy here. I love Babish and Josh here but I am *so*tired* of white youtube boys declaring loud and proud "TonKAHtsu", It's "TonKOHtsu", ffs

[@maruku0615]

As a Japanese, I have to say it’s “Tonkotsu” and not “Tonkatsu”. Tonkatsu is actually pork cutlet.

[@Sathtana]

AS A JAPANESE

[@Milark]

maruku 0615 豚骨 vs 豚カツ

[@thigoror]

Yeah but at 0:46 he wrote "tonkatsu" sooooooooo.... I guess he is just confused.

[@user-op6rh4mp9b]

別の日本人!　⁽⁽◝( •௰• )◜⁾⁾

[@artsyneko8504]

Lol i actually thought it's 'tonkatsu' which is obviously pork cutlet . .....

[@sakesama1]

Joshua, you really did your research, this is the REAL DEAL,. Amazing recipe and you took all the mystery and difficulty out of it!, Japanese food is simple & Beautiful, NOT TECHNICAL, Thank you for all of your hard work. Amazingly delicious.

[@WitchyKitchen]

I made this for a dinner party and got lots of praise. I really recommend his suggestion of crisping the outside of the chashu-- adds a much needed crispiness to the outside

[@KoolRanqe]

Malliarded or brulee torched?

[@Ty-yv3qo]

So me(14) and my brother(12) are going to make this as an appreciation meal for our parents and grandparents. We've been saving money for a few weeks and finally, we found what to make! Ill come back once we're done to let yall know how it turned out❤

[@bunniini]

Damn, 2 months? You must be working hard

[@loganwilliams8043]

i hope it went well!

[@ayushvispute4204]

i hope it turns out great!

[@nitishkulkarni929]

And...?! How did it go?

[@steezydah]

Did you blow the kitchen up?

[@weirdguy7451]

“I like to use the straight kind” Where can I get it gay?

[@kargy4101]

Instant Ramen

[@benjamingordon3566]

In ur mirror

[@faynk.6247]

Why r u geh ?

[@weirdguy7451]

Fayn K. Hou sais I am geh?

[@thecowcowclash]

Weird Guy you are transgenda

[@jennifergibbs7481]

Joshua idk of you will see this but my boyfriend and I actually did make this today and it was so good I think it saved our souls and permanently cured all our illnesses. 10/10 my dude!!!

[@marioalbertoerazo1525]

Thanks man! Great recipe and work!

[@FeralCreatureOfIncredibleRoses]

i cant believe i just learned how to make ramen from Heath Ledger

[@Submersed24]

skrillex*

[@starswithgabs]

Ikr???

[@fishramen5390]

😱😂😂😂

[@Mega-knight_55]

Nah that’s Joseph Gordon Levitt

[@ThePinkHammerLA]

🤣😆🍜

[@gonzmith24]

Me: 12h + quarantine = I can do it! I love ramen! Where I live (Colombia): Asian market? WTF is that? Me: *cries in Colombian quietly*

[@GuillermoDelosSantosdelascano]

Jajaja estoy igual, soy uruguayo, si consigo las patas de chancho me considero afortunado.

[@MrGoryl50]

I see grass broth with mosquitoes for dinner in your future...but seriously you can get everything on Amazon and I don't mean the forest

[@connerw7369]

Miles Velez laughs in mandarin

[@kuromifan10]

*cries in american*

Igual en Ecuador a lo mucho se encuentra la salsa de soya, de ahí nada más. Es que hace falta más influencia culinaria.

[@vallariecruell5752]

Thanks for this. I’ve been wanting to make this at home. Great breakdown!

[@FrostbyteLive]

Literally cooking this right now! Thank you Josh!

[@nachogomezmahuzier836]

Broth's 12 hrs cook: "Im inevitable" Pressure cooker: "MOVE B*TCH GET OUT DA WAY!!!"

[@ashnguyen2950]

GET OUT DA WAY BITCH GET OUT DA WAY

[@nachogomezmahuzier836]

@Ave L oh no 😂

[@Angels1168]

* cooking pot left the chat*

[@mikyles.1830]

😂😂😂😂

[@SirConfectionery]

@@Angels1168sushi enters the chat.

[@Allison-qz5yr]

Cooking shows: you can find this at your local Asian market! Me, in the middle of bumblef$@k east Tennessee: yeah...Asian market I'm still going to try this though

[@DixieSchizo]

Lol I live in Knoxville and I crave good ramen. I had amazing spicy oxtail broth ramen in new york. The southwestern and northeastern states are way ahead of us in restaurant quality. At least we have quality people though!

[@inkbold8511]

This is where u wish for diversity 😂

[@andrewpinkston9098]

If you’re near a military base you can find one 9 times outta 10.

[@ChrisDecker06]

@@DixieSchizo Knoxville isn’t too far from Asheville. Come on over and check out our amazing restaurants.

[@paulcrain1]

Made this. Awesome! Thanks!

[@ddss4625]

Thank you Josh for your wonderful recipes. This one turned out perfect. Greetings from Canada man!

[@faith9196]

Ooh yum. I will never make this in my life but oooh yum.

[@ilovemyself9565]

Then make it

[@xtdycxtfuv9353]

mood

[@purpledefaultpfp6233]

You homeless? Just buy a home

[@volt9296]

@@purpledefaultpfp6233 you dead? Just come back to life

[@user-fv2hs1lq2p]

Thanks for the great video! The ramen is very tasty. As a reference, Enoki mushrooms must be heated and eaten. It should be cooked at least 70 degrees Celsius, which takes about 3 to 10 minutes. This is to prevent food poisoning caused by 'Listeria'.

[@TheCoyotedemon]

This was awesome. I had great results! Thank you for making this easy.

[@kestencoats6942]

man, thank you so much this is one of the best recipes I’ve ever used and definitely the best Ramen recipe I’ve ever used and you’re CHASHU it was SO GOOD your chashu might just be the best piece of meat I have ever eaten not to mention, I’m a big fan of pork belly

[@stonehelm4520]

One of my top three channels on KZbin hands down and progressively working its way up the ladder I love to cook and I love his passion we need to promote this guy

[@c.shakeshaft2582]

I just discovered your site and am now addicted. This is now my son's favourite dish and I'm making my own kombucha, bread and pickles. Thank you for your awesome videos ...oh, and recipes. Huge fan!

[@Axashx]

Three years after watching this video i get to make it! I just read the broth guys comment and I’m glad i didn’t have a saucepan big enough for that much water, used the same amount of ingredients and just filled it as high as possible in my largest saucepan. Six hours in and the kitchen smells heavenly. Will update in a few hours.

[@ellingtonlilly]

I’m totally gonna do this whole thing soon as I can. I’m pretty used to making 12 hour broths so this probably wouldn’t be too different and the pork was way simpler than I thought (plus I also slow roast meat often enough to be at least kind of familiar with the process). Thanks for showing me that I can in-fact make one of my favourite meals!

[@sugky5236]

Josh: go ahead and throw out all that instant ramen in the trash Me: you want me to throw out my only food source?

[@milkpastasoup8960]

Guess who's gonna get scurvy.

[@dimple.doodleloo959]

“It’s a weekend project!” *is in quarantine for the rest of the school year*

[@TitianTexan]

I made this last year and am doing it again for my husband who is getting his THIRD dose in a couple of days.. Gotta build that immunity! Love this recipe!!!

[@giangeolaga7869]

This is true. This is really the authentic and traditional way of making tonkotsu broth. I used to work in a Japanese restaurant before. We start cooking the broth from 5 am till 5pm. But we use pork bones (leg part) and chicken feet (it makes the broth more thicker and creates a wonderful blend of umami), then we add cabbage, white onion, ginger, carrots and Spring onion.

[@gir4ff_flawless93]

I'd REALLY recomend to make your own Noodles , the difference is literally Day and Night and if you're gonna spend so much time on this you can also walk the last extra mile I recommend "The Way of Ramen" if you wanna have a recipe (and also if you're just a Ramen nerd)

[@pochinki3832]

Yes yes I agree!

[@AriKing90]

Learned from a Japanese ramen-dedicated channel, instead of boiling for 12 hours, just pressure cook for 1hr-1.5hr then open it up, rapid boil it for 1 hour. You will have the same emulsification result while preserving all the flavor units.

[@1230mkelly]

Is there a video showing this method?

[@gordonfrew]

What channel is this.....?

[@snehabanerjee6544]

Quang tran

[@musicaltroutmountainextrav3153]

Made this with the first three hours done in a pressure cooker. Then transferred to a pot on the stove. Cuts a few hours off that 12 hour boil. Rock solid recipe.

[@evelynhan9557]

How much broth did you have left? Thinking about doing it in an instant pot as well but want to make sure the end result is the same

[@Arla934]

I made the broth this summer and there was so much I regularly have been making this ramen every month

[@mikevillasenor661]

My son (15) just made this yesterday and it was unbelievable! Thank you Joshua for being an inspiration to my young chef.

[@larscloud6336]

I just did this for a movie night with my fellow weebs and it’s a 10 out of 10

[@torlonnqvist2954]

How many servings did you get? Planning on doing this for my family this weekend and we're 4 people.

[@kenaniahferigo135]

@@torlonnqvist2954 this, I need answers

[@seignee]

theyre so lucky wtf

[@romanmahali887]

I need to know this , please answer

[@larscloud6336]

Tor Lönnqvist sorry for late reply, we got around 8 small portions, if you eat like a teenager i’d say about 5

[@calvin03612]

i made this yesterday, and it came out amazing!! i accidentally kept adding water every hour while i stirred the pot, instead of when it reduces halfway 🤦‍♂️ however, i just ended up reducing the broth a bit longer after straining and i saved it 😎 definitely a 10/10 recipe, and i’ll try it again (properly next time!)

[@markellostm]

Lmao I forgot to reduce at the end and it tastes fine just wished I reduced it more instead of adding water every time I stirred

[@DesiGNLuxury]

Man u r amazing chef! keep doing what you do best!

[@julianramirez8636]

Pro tip if you screw up the ramen broth and the fat separates, bring back to rolling boil while blending with an immersion blender. Keep blending till you see it become creamy and there are no puddles of oil on the surface. Of course do this after you have STRAINED THE BROTH.

[@darnedbloom]

I'm just sitting in class while the teacher is giving a lecture watching how to make food videos but never actually making them

[@lelobster8935]

darnedbloom 1416 THAT’S cool

[@jeffer746]

Likewise.

[@jadem3934]

not sitting in class anymore are ya ?

[@darnedbloom]

Jade McMillion lmao nah

[@kamin3895]

Made this. Totally worth all the work it's absolutely delicious

[@arsalanalikhan7264]

The thin wheat noodles in a rich tonkatsu broth... The pulpy soft-boiled egg which melts in your mouth, the roast pork... They all create a perfect harmony. It's the soul food of Japan beloved by everyone in the country!

[@hanzflackshnack1158]

Most people in the comments: *takes too long Also most people in the comments: *stares at screens for over 40 hours a week

[@adairbernal5502]

40 hours? You gotta pump those numbers up!! Those are rookie numbers!

[@doomfoot]

This hurt

[@wisteria8407]

Because that's easier

[@justagerman140]

This one right here!

[@rythegoat784]

True

[@jadabailey5537]

Imagine doing all of this work, finally finishing, getting super excited to eat, sitting down with your bowl of time consuming homemade ramen... Then you dig in and you’re like “Yeah I’ve had better”

[@Leafeon-gd5en]

Pfft

[@locomarkko]

Exactly what happened to me

[@NebloHideki]

@@locomarkko 12 hours in the making when i can just go to the nearby ra-men stand in sapporo 12 mins away

[@stephanieaguayo2082]

Yamaguchi but this is for us who don’t have access 😭

[@TOKEsomeBOWLS420]

BRO THAT WAS FUCKING ME!!!!!! I’ve been cooking for 10 years of my life at 26. And I followed the recipe to “A-T” and it was NOT like what I get at my small mom and pop shop ramen joint. It was honestly pretty fucking shitty... the only good thing was the chashu. The broth was very bland. Some how..

[@lm-Wilhelm]

Your recent, quick-but-no-lesser-ramen, video got me here. Papa's grown and has a much nicer kitchen. Good for you man, it's refreshing that you're still the same guy.

[@mariavassallo5023]

I made this last night. It was perfect. I was in the entire day because I had to catch up on cleaning, etc. If you are home right now, this is not that difficult of a recipe to make- if you have access to the ingredients and some large pots. It was much better than the restaurant ramen, sodium is much lower. My kids LOVED it, and we have leftovers today. Next up, some nice Pho. Enjoy! Try it, it's worth it! Oh, and that chashu... WOW!!!!!!!

[@smokithebroski6754]

Title: Tonkotsu Joshua: Tonkatsu Me: visible confusion

[@paperproduction2970]

yes it's pronounced tonkotsu

[@Jaakkogaz]

@@paperproduction2970 nah tonkatsu means a fried pork cutlet while tonkotsu is pork bone

[@paperproduction2970]

@@JaakkogazI’m just trying to confuse people

[@Jaakkogaz]

@@paperproduction2970 oh I see xD

[@3x1Star]

Just made this today. I must say it came out perfectly. It tasted AMAZING!!!!

[@emeraldcoastprivatechefs8963]

Dude we learned something and love your style. KEEP on KEEPING on.

[@liserbiser]

Is this video 4 years old now? yes. Did I just find it? also yes. Did I just drive 1.5 hours to my nearest Asian grocery store to buy all the ingredients so I can make this starting tonight? also also yes. SO EXCITED for tomorrow...

[@maggz5442]

How was it

[@liserbiser]

@@maggz5442 Way good! Plenty of broth leftover for seconds and thirds and fourths...

[@eddm9033]

I’ve only watch 3 videos and dude your freaking amazing, I love your cinematography and style!

[@BornRemaining]

I think I know what you mean about it being therapeutic to prep and start a long cooking project in the morning that will be tended to for the rest of the day. I've felt that way about my braised roasts for a long time. I feel excited for the end product and feel like my day has purpose without pressure and a reward waiting at the end that I can share with others.

[@GinaVYCO]

Mr. Weissman! This recipe is exquisite!! Loved the Chashu, it is definitely my favorite!! I made my broth a little different and did not cook it as long. Next time I will wake up earlier and follow your recipe, I was honestly a little nervous about using pig trotters and used bones instead, but I think your recipe would have been better! This was a work of art, Sir!

[@SoulTonicLife]

Just discovered your channel, WoW! I have made your Vietnamese Pho and the recipe rocks. There is no going back for me now. Not sure if you have tried Vietnamese Bun Cha yet, one of my favourites? I love your channel. I will be back for more for sure. Keep spoiling us.

[@chandlerpeters5483]

Just got done making this recipe and let me tell you guys it was totally worth it, came out better than most restaurants I've had it at.

[@MJulia-py5qn]

I've done this 4 times and gonna cook again for new year's eve! Thanks for the recipe, it's super good ☆

[@InfluMySoul]

M. Julia how many servings do you get out of those recipe?

[@MJulia-py5qn]

@@InfluMySoul around 4 and a half! We always have some leftovers of broth and noodles for the next day (but we love the meat so much we don't leave any piece lol)

[@InfluMySoul]

M. Julia thank you so much!!!

[@MRC4pooper]

M.Julia does the stock smell while boiling the pigs trotters?

[@MJulia-py5qn]

@@MRC4pooper yep, it smells a lot during the first boil (when the foam comes up and you have to remove it and change water for the second boil). During the second boil it doesn't smell as much and when I'm boiling the veggies it's ok

[@robertoleon4783]

Delicious recepi ,Thanks

[@morganathome]

It looks SO delicious! 👏🏻

[@WayofRamen]

Super close! You’re just missing the 香味油 (aroma oil )component. It’s essential for all bowls of ramen.

[@khanitthanank7982]

What kind of aroma?

[@roadtrip5643]

Chicken oil!

[@mewpeach9]

Khanitthanan Kaiser chicken oil or mayu (black garlic oil)

[@khanitthanank7982]

@@mewpeach9 Thank you :)

[@khanitthanank7982]

@@roadtrip5643 Thank you!

[@ninjsteve1]

Made this the other day and I'm doing it again right now. I added too much water last time but it gelled in the fridge overnight and was pretty good. I won't add so much tonight and hopefully it'll have more flavor! Great recipe dude!

[@WildMustang5oh]

Excellent video sir. Well done!!!

[@valeriikundas1913]

Cooked it today. It is unbelievably delicious. Definitely will repeat sometime in the future:)