Tsukemen Recipe Series: Gyokai Tonkotsu Tsukemen 魚介豚骨つけ麺の作り方

[@RAMENKAONASHI]

Have you tried Tsukemen? What are your favourite types?

[@LeCJosh]

I've tried it once in Setagaya-ku, it was delicious👍

[@fabioconsonni3232]

Never tried tsukemen. My favourite type of ramen is RAMEN 😉

[@xshadowx32hd66]

Spicy

[@jayp0411]

I've only had gyokai tonkotsu tsukemen and Hiroshima style tsukemen. Both are so different and delicious, I can't really pick a favorite.

[@glicerinaldehid]

Dude your ramens and techniques are amazing :) I love it, you have more class as any of the so called American ramen Gods.

[@luke-xz1gb]

Tsukamen is my favourite ramen. Rokurinsha in tokyo does my favourite one in Japan

[@jayp0411]

Oooh, a tsukemen SERIES! I'm excited for this!

[@ramenbatman]

that smoked chashu looks great need to try forsure

[@kohcyong]

remind me of rokurinsha T.T miss japan soooo much!

[@GiovanniMariaCastoldi]

先生、着く面を食べたことはないんですけど先生の作ったのが非常に美味しそうと思います‼️

[@jeremywendelin]

One of your best and giokai is my favorite

[@leedaomillz]

You make the best ramen videos on youtube! Thank you so much.

[@XxFiascox]

This looks absolutely amazing. Can't wait to try it!

[@teahouseentry]

Wow looks amazing!!

[@kennethtaywh]

Looks amazing! Also, it seems like you've gotten more tanned chef!

[@tj.valderrama]

loving this!!! thank you chef!

[@destinysecret2030]

Amazing ^^ ❤

[@sydneypudding]

What cut of pork is that?

[@edsel6502]

Great video!!!. I have access to liquid kansui. Would you know what is the ratio of that to 100g of flour?.

[@RAMENKAONASHI]

thank you for watching! pls try using about 3% liquid kansui to the amount of flour :)

[@edsel6502]

@@RAMENKAONASHI ah ok thank you. 3 grams then.

[@thibaultwyrsch6888]

I love Gyokai Tonkotsu Tsukement, I've got try your recipe!! A question tho, do you steep the sababushi for so long to extract the acidity?? I've always heard not to oversteep katsuobushi/sababushi too long because of that. But then, I've been often some vinegar/yuzu juice added to the soup which adds some acidity (which I think is key for such a heavy soupe)

[@RAMENKAONASHI]

This sababushi is thickly machined, so there is no problem. hi thank you for watching! the soup is kept at 90 degrees without boiling to prevent bitterness and acidity from appearing, and when you combine paitan soup with gyokai, it is best to use a little more force to bring out the flavor :)

[@michiaoki687]

What's the noodle thickness? I've got a Tanaka shiki machine, but I thought the thickness is for soba?

[@fabioconsonni3232]

Trying to make ramen noodles I need a substitute of this "Hokkaido ramen flour". Well, I think it's a high proteine content flour (or kansui won't have the substrate to work on). Can you please tell the proteine content, or the W number (strenght)? Just one thing: smoking in a non stick pan seems to me not safe, because of the possible release of dangerous components when the surface reaches high temperatures.

[@angellover02171]

You might want to check out The Way of Ramen on KZbin or Ivan Ramen noodle recipe.

[@fabioconsonni3232]

@@angellover02171 I usually use strong flour, but would like to know the proteine content of this hokkaido. Thank you: I'll search those channels (love way of ramen too).

[@RAMENKAONASHI]

hi!thank you for watching! the flour used in this recipe has an ash content of 0.44% and a protein content of 12.0% :)

[@fabioconsonni3232]

@@RAMENKAONASHI Thank you so much for replying; a good point of reference.

[@MurkyDregs]

Are the rollers on the noodle machine bronze?

[@chanapolpimsen2647]

I’ve just understand the importance of folding the noodles. It is s easy to pick up with the choppstick and soo easy to eat.

[@carolynallisee2463]

OK, I've got a question or two. What is the difference between ramen flour and other flours? And can other flour be used if you can't get Hokkaido ramen flour?

[@RAMENKAONASHI]

hi thank you for watching! Ramen flour has a gluten content that is somewhere between bread flour and all purpose flour. If you can't find it, use a mixture of bread flour and all purpose flour :)

[@carolynallisee2463]

@@RAMENKAONASHI Thank you! :-)

[@jaxongrant1]

How long should I cook on low heat if I don’t have a pressure pot?

[@RAMENKAONASHI]

about 4hours :)

[@silenceandsolitude]

❤❤❤

[@zoegalli7148]

Cheosmenhikma!