Japanese Ramen Recipe At Home | Authentic Tonkotsu Broth

Japanese Ramen Recipe At Home | Authentic Tonkotsu Broth

hey everyone its Alessandra and ginger I’m home from school at the moment as many other people are one of the ways I’ve been able to keep busy is taking on longer cooking projects that I usually wouldn’t have the time to do one of my favorite comfort foods is Japanese ramen with all this time on my hands I figured it was time that I make my own today I want to show you how you can craft your own authentic bowl of 10 katsu ramen at home [Music] the first thing we need to get going is the broth tonkatsu in Japanese means pork boats so for today’s broth we are going to be using three pounds of pig trotters you should be able to find these in most supermarkets add your pig trotters to the pot fill with water to about two inches above the bones we need to boil them for about 10 minutes while we continuously skim this gummy looking stuff from the top after 10 minutes I dump the bones into a sink and wash with cold water to remove impurities this process is going to result in a broth then I say brighter appearance and a cleaner look once that’s done add the bones back into the large pot and fill with water about 3 inches above this time at this point we’re going to add some aromatics first chop up a bunch of green onions in quarters half a yellow onion and toss that in you can leave the skin on same thing with a whole shallot a few cloves of whole garlic this time you’ll peel them and finally some sliced knobs of ginger and if you guys don’t already know the only way that you should be peeling ginger and not this ginger is using a spoon it’s life-changing once you have everything in the pot bring to a rolling boil and then lower the heat while still maintaining that boil throughout the cook time you’re gonna have to replenish of the water and that’s boiled off probably once every 4 to 5 hours while you intermittently give the pot a good stir to agitate the bones in terms of how long you should let it cook I typically go for at least 12 hours but you can get away with more or less this time I actually cook the broth for 24 hours once the time is up strain out all the big components and what you’re left with is a creamy broth with layers of flavor but we’re just getting started here for me tonkatsu is not tonkatsu unless there is a few good hearty pieces of Joshu I usually like to get one big slab of pork belly that I can roll into a nice roast but today I wasn’t able to find a larger slab so I got these smaller pieces which I then rolled and tied off with cooking twine grab yourself an ovenproof pot and lid or Dutch oven to this add half a cup of soy sauce 3/4 of a cup of mirin half a cup of Japanese sake and half a cup of Xiao Qing cooking wine now if you can’t find the Shang wine you can use a full cup of sake or you can get some through the link in the description finally add two knobs of ginger 1 bunch of green onions cut into quarters and then 4 to 5 cloves of garlic let your chopped pork in all of that cover your pot and then throw it into an oven that was preheated to 300 degrees this is going to braise for three to four hours until the meat is super tender once it’s done I find it helpful to refrigerate at least an hour prior to slicing and searing makes it a lot easier to cut pork the next essential part of the ramen is the tari tari means dipping sauce in Japanese but in ramen it’s essentially the primary seasoning agent today I’m preparing a show you or soy sauce based re which is the oldest form of tari in ramen culture in history the first component is the dashi which you can think of as a type of fish stock start by placing three pieces of kombu seaweed in a small sauce pot with 3/4 of a cup of water heat the pot until it starts to steam but do not boil it once it’s at the right temperature remove the heat cover and let it seep for 10 minutes after that add about half a cup of bonito flakes and again let it steep for five minutes now at this point you’re probably saying kombu wood or bonito who and I don’t blame you these ingredients are relatively easy to find in an Asian market or specialty grocery store one side minutes is up strain the kombu bonito mixture into a bowl add 3/4 of a cup of water 3/4 of a cup of soy sauce 1/4 cup of mirin and 1/4 of a cup the braising liquid from the chashu that we prepared get that a good stir and store in the fridge until you’re ready to assemble your ramen all right we have the broth the tari are chashu and some select toppings and you can get really creative different types of mushrooms chili loyals nuts fresh vegetables corn the list is almost infinite before I assemble anything I’m going to quickly soft boil a few eggs here’s the deal boil water add eggs leave for 6 minutes remove and run under cold water for about a minute perfect runny yolk you’re welcome take some of your Choshu and pan sear it for Connolly’s finish on the pork usually I like to sear a nice thin round slice but getting these cuts was difficult without a bigger slab to work with so I decided just to cut it up into larger chunks get a pot of boiling water going and drop some ramen noodles I have a fresh noodle variety right now but you can use whichever noodles you find fall the package instructions for cooking time meanwhile that’s some of the Tauri to your broth the amount you add can actually vary depending on your taste I like to start with about a third of a cup and then add more if needed go ahead and add some broth followed by your freshly cooked noodles for toppings a perfectly soft boiled egg sear Joshu green onion shitake mushrooms bamboo shoots seaweed squares fresh cilantro and sesame seeds and that’s it savor the fruits of your labor and invite some friends over for a do-it-yourself ramen party well after the quarantine is over you can do that first you’ll perfect it on your own if you have any leftover broth you can freeze it for up to three months and defrost anytime you’re ready for more I had a ton of fun making ramen at home and I hope you give it a try if you have any other restaurant dishes or meals who you’d like to see me created home please let me know in the comments I’ll see you guys on the next one [Music]

If you’re feeling some cabin fever, try this simple Japanese ramen recipe at home. Today we’re showcasing how you can make 24 hour authentic Tonkotsu ramen broth with simple ingredients and some TLC. This has all the components for a mouth watering, creamy and layered ramen; including Chashu pork, perfectly soft boiled eggs, and authentic ramen noodles. How to make ramen at home with simple ingredients!

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Broth
1. pig troters (feet, bones) – 3lbs
2. Green onions – bunch x 2
3. 2 shallots
4. 1 large yellow onion
5. 3 x 3inch knobs of ginger
6. Garlic
7. 1/2 cup Japanese Sake (or 1 cup if omitting shaoxing wine)
8. 1/2 cup Shaoxing cooking wine – https://amzn.to/2WwGWOU
9. 3/4 cup Mirin – https://amzn.to/2U8iCRS
10. 1/2 cup Soy sauce – https://amzn.to/3a6H3o8
11. Pork belly slab (2lbs), skin on

Tare / Dashi
1. 3 x 2in pieces of kombu – https://amzn.to/2QyCLhE
2. 1/2 cup bonito flakes – https://amzn.to/2xZUcS1
3. 3/4 cup of water
3. 3/4 Soy sauce
4. 1/4 Mirin
5. 1/4 cup chashu braising liquid

Toppings
1. Green onion
2. Mushrooms (various)
3. Nori – https://amzn.to/2Wtwho5
4. Eggs
5. Bamboo Shoots – https://amzn.to/3aksrSa
6. Sesame Seeds – https://amzn.to/3alc5IW
7. Dried Shiitake – https://amzn.to/39fL7kD

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