How to Make Tonkotsu Ramen (with Black Garlic Oil)

[@itsregal]

Oh this deserves way more attention. The music got me vibing while the perfect ramen is made. Looks fantastic.

[@AnnAppetizingAdventure]

Thank you.

[@karlmarx828]

The quality of the thumbnail and video is OUTSTANDING!

[@AnnAppetizingAdventure]

Thank you.

[@jordantyler2828]

Wow.... looks like someone should think about opening a restaurant 😀. I like the fire 🔥

[@AnnAppetizingAdventure]

Haha. Maybe in the future.

[@thegrillfriend]

Yummm, looks so good! This cold weather has got me in the mood for some ramen

[@AnnAppetizingAdventure]

I agree ☝🏻. Ramen is the best on cold days.

[@abnersangalang3849]

@@AnnAppetizingAdventure hi mam, tanong ko po kung butobuto po ba yung pork neck bones?

[@AnnAppetizingAdventure]

@@abnersangalang3849 Ayon siguro ksi wlang laman yon. Dapat tlga buto buto ang gagamitin.

[@AnnAppetizingAdventure]

@@abnersangalang3849 I grew up in the Philippines but now lives in CA.

[@gloriaguererro8911]

Soo perfectly done!! Awesome goodness 😋

[@williamneidecker-gonzales]

Just made this! First time for me making tonkotsu ramen. It was pretty good! Not sure if it was worth the 13 hours to make the broth though haha. I removed some of the meat from the pork neck bones to get a cleaner broth. I also used slightly less salt, maybe like 1.5 tbsp, for the tare since I think I saw your soy sauce was 38% less sodium. Also I used 3 lbs pig trotters and 3 lbs pork neck bones since it looked like you used a lot. But I ended up with a lot of broth so 1.5 lbs for each probably would have been good. Thanks so much for sharing this. I was looking for a simple tonkotsu recipe compared to some of the other recipes out there!

[@AnnAppetizingAdventure]

Thank you for watching and I am glad this video helped with your ramen cooking journey. Cooking is really a personal taste, it’s up to you what ingredients you want to add or what’s available.

[@theprovincial]

Oh I like this video. I really like this video!

[@dennisbenjamin3846]

I like it, my mouth watered.

[@AaditSitaula]

That's a lot of work.... ;-) I loved the video

[@StarrStarrandStarr]

Yeeeeeah I'ma just have to keep ordering this from restaurants for now😂...

[@TheAndersDanilet]

This is pretty much perfect. If you increase the heat on the broth, more of the fat will emulsify and you’ll get a silky, lighter color Tonkotsu broth. But this is a very well made video. My favorite shot was when you put the black garlic oil in the bowl and it started dripping towards the center. You need more subs 😊

[@AnnAppetizingAdventure]

Thank you for watching.

[@katjafischer681]

Hi, I already have a head of black garlic laying around. How do you recommend I make black garlic oil from that? Loved the recipe by the way!! ❤

[@RVZER]

Holy shit this is legit!

[@thomasryzewski9524]

Looks awesome! Wonderful video

[@AnnAppetizingAdventure]

Thank you for watching!

[@bassyouneed65]

Oooh! Looks nice!!!

[@AnnAppetizingAdventure]

Thank you!

[@stuartdennis8506]

This looks DELICIOUS

[@dalemartin7886]

The bowl part is the mortar, the “crusher” part is the pestle.

[@AnnAppetizingAdventure]

You’re right. Thanks for the correction. 😊

[@briannadavis9539]

😢 i cant find black garlic oil! Where can i find it? Ir can i make some with black garlic puree? Help please😂

[@mandarinbrandy]

7:30 that was magical

[@HTram06]

Looks amazing! I am gonna make it tmr. Can u pls tell me the portion of tare, and the broth to assemble the final result Thank you !

[@AnnAppetizingAdventure]

I put 2 Tbsp of tare into 3-4 cups of broth. It depends on your personal preference if you like darker broth. If your tare is not salty enough you can add salt to the broth.

[@jefdeguzman]

hello po, friend po ako ni MJ and Mylene.... ang sarappp naman nyan ate....

[@AnnAppetizingAdventure]

Hi. Thank you sa comment.

[@jefdeguzman]

@@AnnAppetizingAdventure it’s really helpful and informative especially po sa mga beginners, looking forward for more recipes🥰

[@AnnAppetizingAdventure]

@@jefdeguzman Thank you. May mga next videos pa. ☺️

[@jefdeguzman]

@@AnnAppetizingAdventure ang sarap po ng mga niluluto nyo🥰🥰🥰

[@aulidut]

Thank you for the recipes! Btw can I change lard to chicken oil/olive oil/coconut oil? What's better? Thanks in advance😊

[@AnnAppetizingAdventure]

For me, I would use chicken or olive oil or avocado oil. Coconut oil has different flavor in my opinion.

[@MinhNguyen-dx5ns]

This receipt is for how many portions?

[@danie7968]

🤤

[@roche112005]

Wow! Te pwed ka na magtayo ng restaurant

[@AnnAppetizingAdventure]

Pwedeng pwede jan.

[@Conqueefstador]

So do u not sleep for 16 hours

[@AnnAppetizingAdventure]

I started it at 6am and ended it at 10pm. Ate it the next day.

[@richsouthall1937]

Looks delicious; but many steps here.

[@B.H90]

do garlic get bitter after it turns so dark?

[@AnnAppetizingAdventure]

It’s not bitter once added to the broth.

[@Toschez]

Sorry it’s tonkotsu not tonkatsu. Two similarly called Japanese cuisine using pork, but they are vastly different.

[@AnnAppetizingAdventure]

You’re right! Thanks.

[@ahmedalsadik]

Did you delete my comment?

[@AnnAppetizingAdventure]

Which comment? I didn’t receive.

[@jimst3r1]

ARGGGHHHHH YOU USED INSTANT RAMEN ON A 12 HOUR TONKOTSU BROTH!?!?! NOOoOOOoooOOOOo

[@JasonCHZ]

Ese no es el de haru watafak

[@jimst3r1]

sorry but that is not how you make Tare.

[@danp.7415]

If you're ever in Dallas, Texas Ichiro Ramen Shop 4906 Maple Ave, Dallas, TX 75235 try it here.

[@AnnAppetizingAdventure]

For sure. I love ramen.