Just Need Bones and Water : Tonkotsu Broth Recipe by an ex-ramen chef | Part 1

[@wilfred_ho]

Perfection is getting all the small steps done extremely well. Thanks for showing how much potential can be unlocked from simple ingredients with good techniques and attention.

[@Dexterity_Jones]

Ive never had a proper Tonkostu (no ramen shops in regional Australia), so this was a nice channel to find. I can easily tract down the pig bones. Will have to give it a go. Thanks

[@RegionalFoodJapan]

No worries, mate. Hope you enjoy the Tonkotsu broth. The Tare recipe for the Tonkotsu will come soon.

[@amarei9932]

Ayoo i live in Regional Australia and I make my own ramen broth , this recipe is a godsend

[@RegionalFoodJapan]

@amarei9932 I used to study abroad in Melbourne, where you can find a lot of things to do with Ramen, but regional Australia seems to have a lot of catching up to do with Ramen😢

[@ggd2mf603]

English is not my first language, so I just got to know.. Is it tract down or track down? Though Ive heard this expression many times, I have never seen it written before.

[@Dexterity_Jones]

@ggd2mf603 track. Apologies I mistyped. So it's written as Tracked down.

[@AlexanderFarley]

Excellent, appreciate the details, gonna have to try this during winter

[@RegionalFoodJapan]

That sounds awesome! Hope you enjoy.

[@samuraibat1916]

Takes a lot of time, but seems very simple. Might be on my list of things to make. Thank you for the recipe, sir.

[@RegionalFoodJapan]

Thanks for watching and commenting, and I hope you enjoy it!

[@dannguyendac6105]

Hello my friend! Thank you very much for your videos! Simple, details and straight forward...

[@RegionalFoodJapan]

Glad you like my videos!

[@ReelSkilla]

this looks nice. how many bowls it will make?

[@RegionalFoodJapan]

Thank you for watching. That makes about ten servings.

[@ReelSkilla]

@@RegionalFoodJapan Thanks. I tried cooking ramen before, and the recipe I found required a lot of hard work. I want to try your recipe; it looks easy.

[@nuggers23]

When I make chintan or paitan I always use the double-stock method. Would you also recommend it for tonkotsu?

[@RegionalFoodJapan]

That’s actually gonna be my nest video😊

[@nuggers23]

❤️

[@nuggers23]

Japanese food is my absolute life favorite! Been doing great chicken-based chintan and paitan for almost a year now (it's our favorite quick food, got a huhe fridge with big freezer just for that 😂) and now it's time to go with tonkotsu.

[@RegionalFoodJapan]

That’s awesome. Hope you have a great start with preparing Tonkotsu Broth!

[@jd9329]

As with any cooking, especially broth, it’s important to only use very cold water from the tap. Hot water is dirty (sitting in a tank).

[@1982akuma]

Could you use chicken broth for the final boil? Also are chicken feet good to use since they have collagen?

[@RegionalFoodJapan]

Actually, this is Kyushu-style Tonkotsu broth, so we should only use pork bones and water.

[@nickyang1143]

Great and informative, thanks Also, did you learn english in australia?

[@RegionalFoodJapan]

Thanks for watching! Yes, I studied abroad in Melbourne.

[@epw_plantxbites]

Can I use pork back ribs or spare rib? Also during 8hrs boiling, should pot lid be on or off the pot?

[@xpietjaax]

im also interested, i have a lot of pork ribs in the freezer rn

[@RegionalFoodJapan]

You can, but using ribs alone won’t give the broth sufficient flavour and umami as they lack fat and marrow. So use them in combination with the knuckles at least.

[@Tjakloet]

If I use a pressure cooker, can it save boiling time?

[@deathsbane0]

I hope you can also share the perfect dashi broth recipe!

[@48956l]

Pros do it so I assume it's right to do but I've always wondered about that first boil for "cleaning", are there not flavor compounds lost in that process?

[@wiizardx]

Probably but there are more flavor left on the remaining bones

[@RegionalFoodJapan]

What you will lose through the cleaning process is only a tiny bit of flavour, which is too small to affect the quality of the end product, so I prioritise getting rid of the odours over the loss. But it is true that some ramen chefs deliberately skip the cleaning process to give the broth wildness and the odour as some like it that way.

[@asepsisaficionado7376]

Seems to be one of the only videos that understands you don't need aromatics in broth. Ramen already has a tare base and aroma oil, boiling extra vegetables for the broth will be wasted.

[@RegionalFoodJapan]

Thanks for watching! Yes! That especially applies when you make traditional Kyushu-style Tonkotsu broth.

[@thewombatking]

Yes this! Like with the amazing Korean Seolleongtang leg bone broth it’s so much better to leave out aromatics and even salt. Then you’ve hit the most incredible base for ramen (obviously) but also frankly the GOAT broth for anything. It’s seriously makes the most stupid good gravies and meat sauces.

[@loganpriest6029]

Haha love your Jamie Oliver terminology "On full whack" love it 😂😂

[@RegionalFoodJapan]

One of my favourite cooking terms🤣

[@bebilingualpty]

Amazing ! ❤

[@RegionalFoodJapan]

Thanks a lot for watching👍

[@kpl04]

Yes! Weather is getting cold... time to make tonkotsu. I can never find genkotsu so I use neck bones, spare ribs and chicken feet. Not quite the same but still good.

[@RegionalFoodJapan]

That sounds delicious! I bet you get a really flavorful broth!

[@viniciustsugi8007]

nice straightforward video, love it! Now I understand why they say "real" tonkotsu takes a long time to make. Where I live they only sell pork bones as a mixed pack, not sure if I can choose which bones I want. Is that a big problem?

[@RegionalFoodJapan]

Thanks for watching! Use of the knuckles-we call them “Genkotsu”in Japanese-is actually very important as the marrow and fat are what make the broth emulsified.

[@viniciustsugi8007]

@@RegionalFoodJapan that's great to know, I'll look for the knuckles specifically. Thanks so much!

[@DGFmhs]

Thank you for the video!

[@RegionalFoodJapan]

Thank you for watching!

[@marlan5470]

How about using a pressure cooker?

[@RegionalFoodJapan]

You can’t extract enough umami from the bones if you cook for a shorter time in a pressure cooker. The instrument is suitable for cooking meat or veggies faster but not for extracting umami. Also the longer it takes to cook, the more you’ll find yourself satisfied at the end of cooking😉

[@danielcapiz7006]

I will give it a try using the presssure cooker to reduce cooking time

[@RegionalFoodJapan]

It won't be the same, but it's your call!

[@homiwan]

Hi, you mentioned adding new water to keep it at the original level, but at the very end the level is noticeably reduced - is there a nuance to be aware of there?

[@RegionalFoodJapan]

I think that’s roughly about the level of 4L and it’s OK to not be super accurate as it’s home cooking.

[@NOne-yt1tj]

Thanks for sharing!

[@RegionalFoodJapan]

Thank YOU for watching and commenting!

[@ebsanu]

Can you do this with beef or chicken?

[@RegionalFoodJapan]

Yes, although the end products will be different. Add aromatics like garlic and green onion when doing it with beef bones, which is more Korean than Japanese. We actually make Toripaitan, a cloudy chicken broth, with chicken carcasses and feet; I’m thinking of posting a video in the future.

[@sunnydays1238]

Do you add salt at any point?

[@RegionalFoodJapan]

We season it with tare in a bowl when assembling ramen.

[@mikeroy4004]

What percent of weigh in salt when tare​@@RegionalFoodJapan

[@RegionalFoodJapan]

I personally don’t add any salt to the tare, so it depends on the salinity of the soy sauce I use for it. At the end of the day, it’s important to figure out your own favourite amount of tare to the broth. I’m going to post the tare and Tonkotsu Ramen videos soon.

[@mikeroy4004]

@RegionalFoodJapan oh yea, soy sauce replaces the salt. I look forward to making a big batch at home

[@Aiken47]

Can this be done with beef bones? I’m going to,try.

[@RegionalFoodJapan]

I’ve never tried but it should work. You’ll probably need to add some aromatics like garlic and green onion.

[@biobossx99]

Yes! Thats Korean solungtang basically

[@cdrcs7225]

Thank you!

[@RegionalFoodJapan]

You're welcome!

[@jakes2311]

How do you make the broth richer or more oily?

[@RegionalFoodJapan]

We add oil when assembling.

[@jakes2311]

@ what kind of oil is added? Thanks for your reply by the way

[@RegionalFoodJapan]

Garlic lard. Gonna be showing you how to make it in my coming video.

[@brbbiobreak]

Very good tips. Usually pork broth stinks if you don't drown it in black pepper, not a crowd-pleaser.

[@RegionalFoodJapan]

Thanks for watching!

[@pieguy279]

Never going to spend the time to do this, but good video.

[@sunnyhaoshiyu9728]

8h!! My European energy bill cant handle this 😭

[@RegionalFoodJapan]

Sorry but I can’t help you with the situation in Europe. You could use a pressure cooker to shorten the cooking time though it won’t be the same.

[@John-vx1pt]

Use a thermal cooker, pricey to start but it will insulate and continue to keep its heat for a long time!!! Japanese insulated pots are great for this

[@sunnyhaoshiyu9728]

@@RegionalFoodJapan I have always wonder why the result of pressure cooker isnt the same. Is it because the temperature in pressure cooker get too high?

[@sunnyhaoshiyu9728]

@@John-vx1pt yea it is a good idea actually. My mom has a thermal cooker, but I have never try to use that thing actually. I can indeed try to boil the soup than put it inside for 2h and take out boil again and repeat.

[@RegionalFoodJapan]

It’s actually more about the duration than the temperature. It requires at least 8 hours to extract sufficient umami from pork bones. Otherwise you could crush the bones into small pieces, which is quite burdensome, and boil for 3 hours.

[@jfatsnorlax]

Question: why do we skim the skum if we're going to throw away that water and wash the bones?

[@RegionalFoodJapan]

Because it releases the odour that permeates into the bones, and also sticks to the surface of them in the form of brown residues that are quite difficult to wash off.

[@jfatsnorlax]

@RegionalFoodJapan I see! Thanks for the explanation :D

[@andylawcc]

Hi chef Taka, during the 8 hour of boil, should we use low or medium heat?

[@RegionalFoodJapan]

Thanks a lot for watching and commenting. Depending on your burner but medium to medium high should do. Watch how the surface of the broth in my video is and have that level of boiling.

[@NZtechfreak]

You want a pretty active rolling boil to help the emulsification, on my crappy stove I need to use high for this.

[@andylawcc]

@@NZtechfreak i am wondering with high heat (even on my too crappy stove), there will be very little water left after 8 hours. I assume you are actively monitoring the water level and add as needed?

[@NZtechfreak]

Yes, you keep topping up (as I understand that helps you extract more also) ​@andylawcc ​@@andylawcc

[@RichardBlaster]

range hood filter, good idea

[@RegionalFoodJapan]

Sorry, it looks dirty… needs to be replaced with a new one😅

[@calartian85]

Not making much broth on Arrakis I’m guessing.

[@stuart207]

Boil for 30 min. Drain and wash the bones. Replace the water and start again. 💯 The best advice I can give.

[@lennon7978]

You misspelled title

[@RegionalFoodJapan]

Thanks for pointing that out. Will fix it.

[@stuart207]

Enjoy your broth.

[@user-dg7sy8cz3b]

Oooh, char the bones (a little) on charcoal before boiling? Mmmmmmm!

[@RegionalFoodJapan]

We never actually brown the bones when making Tonkotsu broth but sometimes do so when making fish or chicken broth,

[@TactlessGuy]

I wish I could make this but I have a family and the smell of boiling pork permeates the entire house and is strong enough to seep through skin lol...

[@RegionalFoodJapan]

What about leaving the kitchen windows open with the ventilation on?

[@absolutelythere]

lots of tonkotsu ramen recipe uses pig feet or troutters. donyou find that necessary to add to the spine amd knuckles or no

[@RegionalFoodJapan]

It really depends on the chef what type of bones they add. Some use the trotters and skull, some use only knuckles. It’s all about what result they want to achieve.

[@ReelSkilla]

Do we really need to ice bath the broth to cool it down immediately if we are not going to use it yet?

[@RegionalFoodJapan]

You don’t need to do that if you’re using it immediately, but they do that to collect lard and to prevent bacterial growth.

[@roslin8060]

Still remember the Tonkotsu I had in in a small, packed, side street ramen shop in Fukuoka, best ramen broth. Though a strong contender for me was one ramen shop near Kamakura station. Not sure which type of broth it actually was, but it had a peppery flavor I haven't had anywhere else.

[@RegionalFoodJapan]

That’s awesome. I sometimes visit Kamakura with my family, so I’ll try to find out which shop you’re taking about!

[@roslin8060]

@@RegionalFoodJapan Alright, I had a look on Google Maps. I'm not 100% sure, but I think it might be Taiyodo. It's a bit southwest of the station next to a chocolate shop. The immediate area doesn't look familiar, but the interior does and I do remember a crossing train tracks which was probably the Enoshima railway. After 5 years that's about as much as I can remember. :D

[@RegionalFoodJapan]

Lovely! Thanks for taking the trouble to Google it for me!

[@ikvangalen6101]

Zo… you deramenfied yourself?

[@thanhhangnguyen9611]

😮 thế cơ ak😮. Sao m k múc😮