Recipe for Japanese Tonkotsu Ramen

[@HannahWalters]

I've read recipes for this countless times, but seeing it done actually makes it a lot easier for me to try myself :) thank you for taking the time to make this video, look forward to more from you!

[@Balderayne]

James... thank you SOOOO much. It was the most heavily anticipated 20 hours of my life... but what an outcome.

[@FartSeeReal]

it took you TWENTY hours to make that! WOWl....

[@FartSeeReal]

***** I made mine with miso soup tonight. I think, Im going to try to more recipes with it...

[@FartSeeReal]

***** its actually the first time I made it with something other than the what it came with...

[@Yiknotfromdegrassi]

Surprising, yet delightful video - not to mention instructional. I'm going to try your method for the soup. Luckily we have access to ramen noodles here in Toronto, but I appreciate that you did the best with what was available! Thanks for posting.

[@cheftuan]

So awesome that you love Asian food to this level! Keep up the great work my friend!

[@SpreadthelovePK]

I made this tonight and it was delicious! Thank you for this easy-to-follow recipe!

[@PeteCorp]

I spend hours looking for a proper Tonkotsu stock video, finally found one... from a Southern man!? Strange indeed. Thanks!

[@mauimarcus]

That was cool. I love Japan like a second home, and I finally made it to Memphis last year and I had a blast. Soul food is universal. I would happily slurp this bowl!

[@BigL99]

I lived in Fukuoka Japan for 6 years and this is by far the best recipe on KZbin by far I Jew this was legit when I saw you cooking the feet for 20hours thanks for the vid

[@squintygreeneyes]

i agree, i been looking at a ton of videos and this guy actually does it proper

[@squintygreeneyes]

James Strange you should make an updated video, maybe with little tweaks or changes you have found over the years. please tag me if you do so i don’t miss it! thanks man! subbed

[@jonlambofgod666]

Thanks for the video post! My buddies and I are planning to make our own Tonkotsu ramen for the first time over the Christmas break.

[@The656]

thanks for making this video, there isnt a lot of them up on this recipe and it helped a lot

[@WAIXU]

Wow! Have to applause you for the amount of work/ tme you have put to make ramen soup!

[@borisan28]

Great looking ramen! Looks easy to make - will have to try it out!

[@MOOSEDOWNUNDER]

G'day James, wow, what an interesting recipe, never seen that done before. The effort and time alone was a mind blower. I bet it tasted delish mate. Good job. Cheers Moose from Down Under.

[@raol2013]

You sir are a bad ass. Those look amazing

[@mercer804]

dude i was alike white dude in memphis making ramen yet right. You did awesome!!! Kudos. Tip for you sir or anyone out there looking for Ramen noodles. If you have a whole foods they carry ramen noodles in a pack we would normally find spaghetti in. they also have udon and other noodles. Thanks again love the vid man.

[@MichaelRicksAherne]

F'ing A+. This video filled me with such American pride. I need to visit Memphis again. The food there is amazing and so underrated.

[@ArrogantAtheism]

Fantastic guide!!! Ive made so many different flavors of ramen off your original tonkotsu broth base. Thanks for the recipe!!! also making your own ramen noodles takes like a half hour and is worth it!! you should do that then your entire bowl will be pretty much from scratch ;)

[@redlittleteapot]

wow, finally i found the very clear demonstration of this recipe, thanks for uploading :P

[@weicc84]

nicely done. if you want to cut down the time in broth process, i would suggest using pressure cooker after you rid of the foam.

[@jameshowlett5492]

I like how he was like "I know im suppose to use Ramen noodles, but i live in Memphis Tennessee and the best i could come up with is Soba noodles." That accent just makes it that much better LOL. I go to local asian stores and buy some ramen noodles like Mama or Wai Wai brands and use those in place of pastas sometimes and it works pretty good. Just throw away the ingredient pouches if you dont need them. Just a thought for you if you're interested. But that looks mighty damn good.

[@paathimself]

Finally a recipe on youtube that does not involve a package of ramen! Thanks for making this! I'll give it a try sometime. Two questions: Can I get the same effect by using a slow cooker for 20 hrs? And what was the purpose of that first boil? Thanks!

[@illman8876]

Just to let you know, chinese Chow Mein noodles are a fine substitute for japanese ramen. Closer than the somen are.

[@Kelly_Tang]

Good job! It looks incredibly delicious :D

[@ginarose]

Great video. Looks absolutely delicious! :)

[@DaFlasher]

Awesome recipe!

[@tjsocool]

When will you make it again I'll bring a bowl?. I'm Asian and I don't even know to make this dish. I'm impressed with your work! From memphis

[@bnhek562]

Dedication, true dedication...

[@flyingmarley]

Never has a more cultured Texan existed, and survived to make a youtube tutorial.

[@LunarLucielle]

good job james... but one suggestion, i did mine another way. i soaked my pork over 24hrs in salt water to remove impurites. washed them again with cold water before putting them into a boiling pot of water with garlic,onion and ginger.

[@SooMcCartney]

Great video! I just recently moved to Ohio from Cali and have been craving Tonkatsu Ramen. Thanks for posting. It actually looks a very similar process to an Oxtail soup that Koreans make. One question, how did you make that delicious looking pork on top?

[@mattlapsley426]

man, you really gettin it done is a small kitchen. looks good!

[@danial_s]

"...and a lil bit of soy sauce..." *empties soy sauce bottle into miso*

[@fireheadsam]

Great simple recipe thank you!

[@bluetaro]

Looks awesome!

[@sxwalsh55]

Great work, love that you're knocking it out of the park in middle America on Japanese cuisine. One thing though, where was egg? A soft boiled marinated egg goes so great on tonkatsu it's not even funny. Keep at it!

[@feliznavidad4846]

underrated soup ever, along with sukiyaki.

[@ruiming]

Yes u r right . And it cost alot of money to boil the broth for so long . But its worth it as long u are enjoying it.

[@jawonwilhelm4284]

I love ramen, and this is some serious ramen cooking!

[@flauss]

Hi my friend! This is Flavio, from Brazil! I'm really into Ramen! Thank you for your video! I'd like do understand if you have do add some water at the time of serving the Ramen! I say that because after 20 hours it seems to be very strong! Thanks again! Best!

[@ruiming]

That looks delicious.

[@jlacson74]

Looks great!

[@yokohamaguy75]

Been looking for a recipe like this for a long time. Did you just reheat the broth out of the fridge, or did you add some water to it? Great video, poweplantop. Thanks for posting it!

[@dollar4shawn]

I was pretty happy with it. I've had some pretty discouraging results when it comes to broth, so I'm clad this method actually works. If it's good enough to drink out of a cup, then I'm happy. There's a similar recipe where you boil chicken backs along with the pork trotters. I'll probably try that now that I know this method works (at least with the pork trotters). How do you feel about chunky stuff that floats to the surface? I kept removing it myself.

[@brinky7177]

thank you so much for posting this video!

[@ZenShinigami]

Great video!

[@Kenko706]

You may want to look for Chuka Soba. It's basically a dried ramen noodle, and is meant for chinese style soups-- which ramen is technically one of.

[@MahouBlanc]

yea agreed you're awesome thanks for the great video

[@drpallos]

Thank you. Once refrigerated, do you heat it as is or dilute the stock? How many bowls like you plated up do 10 pounds of pigs feet make? Finally, from the refrigerated jello state, have you cut and frozen the stock? Thank you for sharing this recipe.

[@alexanderpetrela1308]

very intereesting; thanks for the tip! (Btw, got that from the film 'Tampopo', which if you haven't seen, I would def reccomend!)

[@Pikapii2Pikachu]

I luv the way u say miso like MEEZO

[@jrmint2]

Nice job!! For all those looking for real ramen noodles, you can use Chinese wonton noodles --usually comes in 4 or 5 small bundles in the fresh noodle section of Chinese markets, its the same noodles but thinner bc its consumed with a lighter broth, its the original kansiu noodles. Just remember to rinse the noodles in cool water for a few seconds before pouring hot broth over it. It contracts the proteins so it snaps when you chew it. Thats how the Chinese do it anyway.

[@iam_tenko1213]

Lo mein are the original noodles not "wonton noodles" lol

[@jrmint2]

What?! The noodles used in wonton soup noodles are alkaline noodles

[@myamikolo5547]

that looks soooo goooood

[@Sneakybubz]

Definitely going to try this! Do you have to use the miso paste? And how much salt do you put in?

[@TheDivineHeart1]

You can also add chicken feet alongside the pigs feet, blanch them the same way, boil them alongside. It adds a depth to the broth that gives it a layered but still bold flavour.

[@loki8883]

Thanks for your quick answer. I have an other question, was the boil a hard boil or was it rather like a gentle simmer? I am thinking about trying to make a broth but using hock bones and back bones instead.

[@DesiredHeadshot]

Hello from Memphis.

[@illman8876]

I have made ramen soups with the 85c Instant ramen packs when I couldn't actually get the chow mein ones. They actually work fine. The soup is the more important part, I'd think.

[@xaniiu]

@powerplantop could u use a slow cooker just to save on the gas bill for the stove?

[@ZZaiBoT2011]

@powerplantop if you maybe have maked a tonkotsu ramen if you place miso in it it be a miso ramen very easy.

[@theuglykwan]

Does the stock keep in the fridge? I could probably justify making a huge batch if it kept for several meals. Very dedicated of you. ^^

[@orangetks]

Thanks for reply. So do u mean after cook for 20 hours, it means done? not really need to cold it down? TQ.

[@orangetks]

Hello, after the soup become "jelly", and reboil it again? what's the purpose for cold down the soup? TQ.

[@MrJimYves]

Nice video, thanks!

[@bissen]

Yes, I did. The first batch of leg bones and head was boiled for about 24 hours, maybe a little less. It's a mystery to me!

[@ronmiddleton3941]

James, if you don't mind, where did you purchase your ramen bowls?

[@YoungKoolness17]

hi there, does it make any difference to use other parts of the pig and not just the feet?

[@SwedeBoy27]

What was the spice powder you put on top of the Miso paste?

[@wunderkat08]

Hi James, thanks for the video. Where did you learn how to make this? Also, what do you think about using crockpots to cook the broth?

[@wunderkat08]

***** so how do you cook it for 20 hours while sleeping? I'm afraid to leave the fire on if I'm asleep.

[@bissen]

Oh well, thanks anyways :) Btw, how about the skin from the trotters? Is that dissolved or did you take it away with the bones?

[@MrCidVicious]

Dude you're awesome!

[@YoungKoolness17]

@powerplantop can the bone be any part of the pig?

[@guyser1975]

What do you think about using a crock pot for the long boil?

[@dollar4shawn]

What about chicken stock? Do you also BOIL those bones?

[@Herby011]

Hi, where did you buy your black-Ramen-Soup-Bowl? @6:11

[@nielsf]

What was the spice you added after the spicy miso? Micato karo?

[@GPS1677]

nice vid man. thanks

[@xbFlux]

Just made this with pig trotters, neck bones, and pork lard. Is the base supposed to a bland taste by itself?

[@ZZaiBoT2011]

@powerplantop you will cook the bones for around 7 hours then it is perfekt

[@loki8883]

i have the same problem.. i boiled the bones for 10 minutes before washing but i think it s not enough 30min must be the right time

[@Meddlmoe]

can I use a crock pot? My stove turns off after 30 minutes, so having it on over night is impossible.

[@themaroon]

I watch all these videos of people with Japanese accents make terrible versions of ramen. Then a guy with a southern American accent cleans and cooks his trotters (the Japanese people didn't even use them) the right way. Gotta love KZbin.

[@GirthBrooks775]

I saw your comments on a couple of them and always agreed with you and do again, especially on this one!

[@JL-yq9xn]

japanese people having japanese accents? gee i wonder why

[@koko0808008]

Hi, Why do we have to cool it down ?

[@deceptikhon]

do you add salt or anything else to the broth?

[@Mariaabroad]

I'm in the same boat as you and can't find Ramen noodles. But I read somewhere that angel hair pasta cooked with a bit of baking soda is close to Ramen. I haven't tried it yet, but I just thought I'd mention it, in case you run out of Soba noodles ;-)

[@irgendwerjoker]

+James Strange I tried that once. It's ... not really that close to ramen. Can't really say whether it's better than soba though...

[@loki8883]

Do you add salt in the broth?

[@SooMcCartney]

Oh never mind that must be the nibuta pork you referenced above.

[@holymoutain]

wow, it took so long to have this meal.

[@redlittleteapot]

arghhhhhhhhhh, it looks sooooo gooooooood :P

[@WookieStampede]

I'm 90% certain this was made in a Candlewood Suites extended stay kitchenette. I have spent months of my life in them on the road for work.

[@WookieStampede]

+James Strange Nice! I have created a lot of magic in those dinky little kitchenettes.

[@yokohamaguy75]

@powerplantop Very cool. I was a GSM.

[@101stsurvivor]

I do it in the oven at a low heat, works much better and doesn't cost as much :)

[@ilanakagan5993]

so basically your awesome and i wanna be just like you.

[@tamaralovee8626]

Would I be able to use something besides pig feet

[@tamaralovee8626]

Thanks alot

[@tarincrowell-mackie7739]

Did you just keep the water at the same level? When it lowered I mean?

[@tarincrowell-mackie7739]

***** Thanks I appreciate the quick reply. Do you think using shanks would work too? Pig shanks of course? It has a lot of bone mass so i thought maybe 5 lbs of shanks and 5 lbs of pig feet. Also how do u cut pigs feet?

[@edchef4jesus]

Great Techniques, however, it will better if you flavor the Broth first and then add the hot Noodle, to prevent to break the Noodle then you stir it. God Bless You..

[@irgendwerjoker]

how about putting in some spring onions in addition to the garlic and ginger when doing the broth? Also I have to say that I was a little bit disappointed to see that tasty ramen in a pasta plate... :-)

[@scottsullivan612]

+irgendwerjoker You must have no life, if one of your disappointments can be ramen put into a pasta plate. Get over yourself.

[@azel-uq2wj]

+Scott Sullivan well I was a bit disappointed also :/

[@angelamedwid]

+irgendwerjoker It's not disappointment, it is just that the broth looks so good, I would have chosen a bigger bowl! The bowl was very pretty however, just small.

[@irgendwerjoker]

+Scott Sullivan If you'd been to Japan and had real Ramen and various different shop and... ramen is slightly like a religion, you know? Everyone has their beliefs about the perfect recipe, the perfect kind of noodles ... it's not something to be taken lightly. It's ramen. It's serious :-)

[@tele5420]

+irgendwerjoker u got to remember this guy cooking is in memphis, tenessee so cant blame the guy... im pretty sure if he was in a location populated by asians he would of killed this dish... but i still give him a thumbs up for his efforts.

[@nielsf]

@powerplantop Thank you for telling me ^^

[@TheFastfreddyfive]

I am not too far down the road from you in Chattanooga TN. I have been experimenting with making Ramen Noodles from scratch for the past several weeks. There is a technique that involves making an alkaline salt by baking baking soda in the oven for about 30 minutes. You add the baked baking soda to a flour and water mixture and make the dough for the noodles. The baked baking soda creates that springy chewy texture that makes Ramen Noodles soooooo good. There are instructional videos on You Yube. I was able to find everything I needed on You Tube to make Ramen from scratch. Check out Ivan Orkins videos. I am definitely going to try your making your pork broth.

[@readyroll3025]

What did u do with the pigs feet?

[@tarincrowell-mackie7739]

***** Yup. only way I could find them was in a Latino market...

[@callmewaves1160]

I don't think I would have the patience to do this myself... I wish they had instant tonkotsu stock powder or pre-made broth lol.