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How To Make Real Tonkotsu Ramen | tonkotsu

How To Make Real Tonkotsu Ramen

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This is that real deal, traditional tonkotsu ramen. A lot of people wonder how to get a proper rich and creamy tonkotsu broth like so many ramen shops do. This guide/recipe will show you how to do just that. Of course I also included how to make chashu, and nice jammy soft boiled eggs. I was originally going to upload those as individual videos, but then decided to just have every component made in this video. From what I’ve heard, a lot of ramen shops will actually boil their bones for over 1424 hours, but this recipe still makes a beautiful broth just at 12 hours. Enjoy guys! DISCLAIMER: No instant ramen noodles were harmed in the making of this video

Recipe: https://www.joshuaweissman.com/post/tonkotsuramen

If you can’t find kombu or bonito flakes:
Kombu: https://amzn.to/2CVpnzK
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How To Make Real Tonkotsu Ramen

How to make Japanese Tonkotsu Ramen 豚骨ラーメン

Hello! In this video, I will show you how to make Japanese Tonkotsu Ramen (Pork Bone Soup Ramen) from scratch. Tonkotsu ramen (豚骨ラーメン) originated in Fukuoka on the Kyushu island of Japan. The soup broth is based on pork bones and other ingredients, which are boiled for long hours, and served with ramen noodles that are hard in the center. It is the most popular type of Ramen in Japan as well as Japanese restaurants all over the world. There are many famous Japanese Ramen restaurants that uses mainly Tonkotsu Ramen like Ippudo, Ichiran, and Kanedaya.

In my recipe, the ramen broth is made with 100% Tonkotsu Soup (Pork Bone Soup) boiled for about 5 hours. This method of cooking the soup creates more concentrated taste as well as a thicker consistency. The ramen sauce (Tare) is made from mussels and adds umami and dimension. The handmade ramen noodles were cut thinly, using lesser water content to let the noodles absorb the tonkotsu soup flavours. The main topping is Aburi Chashu (Seared Chashu), which adds smokiness and sweetness to the enjoyment of this ramen.

As always I did not use any MSG in my ramen recipe, however the ramen retains umami and was creamy, comforting and very enjoyable.

Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!

You can also purchase some of the items used here:
RAMEN KAONASHI STORE https://ramenkaonashi.stores.jp/
Noodle Machine https://amzn.to/3cposnX
KOIKUCHI SHOYU Soy sauce http://bit.ly/3oqRJVU
USUKUCHI SHOYU http://bit.ly/39b3B81
Apple Vinegar https://amzn.to/3dUBbjz

Recipe Details:
http://ramenkaonashi.com/howtomaketonkotsuramen%E8%B1%9A%E9%AA%A8%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%E3%81%AE%E4%BD%9C%E3%82%8A%E6%96%B9/

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Patreon: https://www.patreon.com/ramenkaonashi

How to make Japanese Tonkotsu Ramen 豚骨ラーメン

レペゼン浪速のラーメン美学!元祖背脂とんこつ「河童本舗」密着!ASMR 職人技 大阪 グルメ Art of Japanese "Tonkotsu" Ramen! Amazing Chef Skill!

動画が少しでも良かったら【いいね&チャンネル登録】をお願い致します!↓↓↓
https://cutt.ly/Pe5gcq3
他の動画も是非見てね!

本日の動画はレペゼン大阪のとんこつラーメン界の雄、不動の人気をキープし続けるお店「河童ラーメン本舗」さん製造工場&店舗密着動画となっております!

一杯のラーメンにこだわり抜いた故、スープは勿論の事、チャーシューや麺も全て自家製。

その模様を撮影していると各エリアの従業員の方が「ここも撮ってほしい!」「あれも撮ってほしい!」と次々に言ってくださり、皆さんが自分達のラーメンにどれだけ自信と誇りを持ってらっしゃるのかという事を知り、自分も何だかスイッチが入ったような記憶があります。

豚骨も骨の下処理や、各種の部位の骨をスープに加える順番がとても大事なんだろうなと実感しました。

背脂もa脂といって上等なものを使用されているようです。(この甘味がほんと病みつきになる…)

撮影時に食べた出来立ての、あのとんこつラーメンの味が今でも忘れられないです。

店舗では無料の替え玉(よくかき混ぜてね!)、キムチ、揚げニンニクもホントに美味しいので是非!

ご馳走様でした。

DELI BALI

動画撮影協力:「河童ラーメン本舗」
http://www.kappahompo.co.jp/
住所:https://goo.gl/maps/UDcxmLk5v4g9VKDD9

If you like the video a little, please like and subscribe! ↓↓↓
https://cutt.ly/Pe5gcq3
Check out the other videos!

Today’s video is “Kappa Ramen Honpo”, a shop that keeps the popularity of Osaka’s representative “Tonkotsu” ramen.

Since I was particular about a cup of ramen, not only the soup but also the pork and noodles are all original storemade.

While shooting the factory, employees in each area said one after another, “I want you to shoot this!” “I want you shoot that too!” I knew that they was proud of their ramen.

I also realized that pork bone preparation and the order in which various bones were added to the soup were very important.

It seems that backfat “Seabula” is also high quality. (This sweetness is really addictive…)

I can’t forget the taste of that freshlyprepared “tonkotsu” ramen I ate at the time of shooting.

At the store, the free replacement balls (Let’s mix well!), kimchi, and fried garlic are really delicious, so please go!

Thank you.

Your friend “DELI BALI”

Video shooting cooperation: “Kappa Ramen Honpo”
http://www.kappahompo.co.jp/
Map:https://goo.gl/maps/UDcxmLk5v4g9VKDD9

【チャンネル内おすすめ動画/Recommended videos in channel】

【無双】高級ミニ食パンの作り方に密着!ASMR 職人技 大阪 エイトブレッドプレミアム The Fluffy and Luxury “Shokupan” Bread Making in Japan!
https://www.youtube.com/watch?v=gedUlkjNJM0

世界一のチョコレート作り密着!一流ショコラティエの職人技!ココ京都 Making the world’s best chocolate! COCO Kyoto’s chocolatier!
https://www.youtube.com/watch?v=igzAhozJqv0

ラーメン激戦区の生き証人 無添鶏白湯 鶴武者 日本拉面 Tsurumusha ramen is too delicious! Food in Japan, kyoto!
https://www.youtube.com/watch?v=LZxl80PsRo

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ロールアイス専門店の作り方 by キュート過ぎる店員さん!ASMR 大阪 職人技 日本 The Best Ice Cream Rolls in Japan Japanese Street Food
https://www.youtube.com/watch?v=9JW41MtB9ow

【厳選】華麗なる日本の職人技&ASMR料理動画まとめてみた!Amazing Chef’s Skill & Japan Street Food From DELI BALI 2020!
https://www.youtube.com/watch?v=33NDx40If6Y

【おすすめチャンネルの動画/Recommended channel videos】

The Art Of Making Noodles By Hand
https://www.youtube.com/watch?v=f2kesmAO8VU

How to make Tonkotsu Ramen 豚骨ラーメン
https://www.youtube.com/watch?v=lyVINyzHh9M

日本でラーメン屋さんになるということ
https://www.youtube.com/watch?v=gmIwxqdwgrI&t=7s

醤油ラーメン
https://www.youtube.com/watch?v=9WXIrnWsaCo

ねぎラーメン【葱油湯麺】
https://www.youtube.com/watch?v=8iRgqSZkBVw

Binging with Babish: Secret Ingredient Soup from Kung Fu Panda
https://www.youtube.com/watch?v=cee6883w2Nk

ラーメン
職人技
拉麺

レペゼン浪速のラーメン美学!元祖背脂とんこつ「河童本舗」密着!ASMR 職人技 大阪 グルメ Art of Japanese "Tonkotsu" Ramen! Amazing Chef Skill!

Beginner Recipe for a Rich and Creamy Tonkotsu Ramen

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Tonkotsu ramen is a fan favorite and it actually doesn’t need to take all day to make. Here’s a quick way to make a pretty good authentic tonkotsu ramen using a pressure cooker and an immersion blender.

Tools:
Instant Pot: https://amzn.to/2TklaOK
Immresion Blender: https://amzn.to/3pLybNr

Soup:
2kg pork bones (for more creaminess add some pork fatback)
3.5L + 1L water
1/4 cabbage
8 garlic cloves
1/2 onion

Tare inspired by Ramen Rotas: https://www.youtube.com/watch?v=qUfwxqOXuYc
150ml water
koikuchi 125ml
ryorishu 25ml
mirin 15 ml
hotate powder 1g
msg 9g
9g Hawaiian salt

Noodles Recipes here in my buddy Mike’s book:
https://docs.google.com/document/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/edit
Chashu: https://www.youtube.com/watch?v=XWanWdZ7Lu0
Menma:  https://www.youtube.com/watch?v=68F9sAqtMBU

Beginner Recipe for a Rich and Creamy Tonkotsu Ramen

Tonkotsu Miso Ramen

A rich, fatty tonkotsu ramen is something special. It’s not like anything else in this world. And in my humble opinion, the broth is the true star. The reality is that, assuming you have the proper components, the true main ingredient in a rich and creamy tonkotsu broth is time. Consisting of an umami rich broth, boosted by a dashibased tare, chashu pork belly, soft boiled eggs, handmade ramen noodles (be careful not to burn your hands), and any toppings you’d like, ramen is truly one of the most delicious things on earth. This ingredient list may scare you, but at the very least, if you make anything at all here, make the broth, dashi, and tare. It will blow your mind. I promise.

Broth
12 chicken wings
8 pork hocks
6 duck wings
1 cup white mushrooms
2 cups shiitake mushrooms
3 inch knob ginger (diced)
1 yellow onion (rough chopped)
8 cloves garlic
Salt

Chashu Pork Belly
1 square pork belly
4 cloves garlic
2 inch knob ginger (diced)
3 green onions (chopped)
1 cup soy sauce
1 cup mirin
1/3 cup fish sauce
1/2 cup white sugar

Soft Boiled Eggs
1 tbsp vinegar
6 eggs
Ice bath
3/4 cup mirin
1/4 soy sauce
1/4 cup dark soy sauce

Dashi
3 sheets kombu
1/2 cup niboshi
1 cup bonito flakes
1/2 cup shiitake mushrooms

Tare
2 cups homemade dashi
1 cup soy sauce
1 cup mirin
1/2 cup sake
2 tbsp vinegar
6 cloves garlic
2 inch knob ginger
2 tbsp black peppercorns
1/2 cup white miso

Ramen Noodles
Baking powder
All purpose flour
Bread flour

Toppings
Enoki mushrooms
Green onions
Toasted nori
Sesame seeds

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ramen tonkotsu tonkotsuramen miso misoramen chashu japanese pork porkbelly tare sousvide foodporn recipe cooking yummy cook cooking foodie food chef

Tonkotsu Miso Ramen

Tonkotsu Ramen | Basics with Babish

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Tonkotsu ramen: less an essential skill and more a rightofpassage for the modern home cook. And, you know, an essential part of Japanese culture and daytoday life. Sure, it takes two someodd days to make, and sure, you can burn your hands on the alkaline salt, and sure, getting every element just right is a constant barrage of challenges. But with that first steamy slurp comes a superlative sense of accomplishment not to mention, a truly delicious dinner.

NOTE: Any time I said baking powder, I meant baking soda do not write and perform voiceover at 7AM when you are not a morning person.

Recipe: https://basicswithbabish.co/basicsepisodes/tonkotsuramen

Ingredients and Method for Broth and Pork:
Tonkotsu broth: https://youtu.be/2U_0OlCizx0
Chashu pork: https://youtu.be/NCHOyqMUj4o?t=34

Other Ingredients:
+ For the marinated soft boiled eggs:
Soft boiled eggs
Soy sauce
Mirin

+ For the tare:
Vegetable oil
Dried anchovies
Soy sauce
Mirin
Bonito flakes
Sake

+ For the homemade ramen noodles:
Baking powder
All purpose flour
Bread flour

+ For ramen assembly:
Sliced chashu pork
Cooked ramen noodles
Tare
Tonkotsu broth
Nori (dried seaweed)
Scallions
Menma

Special Equipment:
Rolling pin
Pasta roller (stand mixer or otherwise)

Music: “Mr. Miyagi” Blue Wednesday
https://soundcloud.com/bluewednesday

https://www.bingingwithbabish.com/podcast/

My first cookbook, Eat What You Watch, is available now in stores and online!
Amazon: http://a.co/bv3rGzr
Barnes & Noble: http://bit.ly/2uf65LX

Theme song: “Stay Tuned” by Wuh Oh
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Tonkotsu Ramen | Basics with Babish

the BEST Tonkotsu Ramen Recipe How to Rich and Creamy Borth

🌼Visit http://SeonkyoungLongest.com for Written Recipe w/Step by Step Pics!

🛎 GET NOTIFICATION: Subscribe my channel & check the “Bell” button right next to the subscribe button to get notifications when I upload new video and go on LIVE & New Recipes Published!!

AsianAtHome SeonkyoungLongest Ramen

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The competition will end September 30th, 2020 11Pm CST

🌼 RECIPE: https://seonkyounglongest.com/easyrealtonkotsu/

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Ramen Egg https://youtu.be/cugjqaKFVM
Tsuyu https://amzn.to/3kajP5W
Dashi https://youtu.be/bGMoS18iHpM
Ramen Chashu https://youtu.be/nCTDo6bKNCI

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PANASONIC LUMIX Professional 1260mm
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🌼Easy Tonkotsu

Ingredients
For the Broth (make 4 servings)
3 to 4 oz pork fat
2 cups chicken stock
2 cups dashi stock (you can substitute with chicken stock) http://seonkyounglongest.com/japanesedashistock/
2 cups unsweetened soy milk, unsweetened cashew or unsweetened oat milk

For a Bowl of Ramen
1 portion fresh frozen or instant ramen noodles (for tonkotsu, I recommend thin noodles)
3 to 4 tbsp tsuyu or chashu tare
1 green onion, chopped
Handful beansprouts
Handful black fungus
1 to 2 slices of chashu
1/2 to 1 ramen egg
1 clove garlic, optional

the BEST Tonkotsu Ramen Recipe How to Rich and Creamy Borth

How to Make Tonkotsu Shoyu Ramen (Recipe)

Finally posting a real ramen video. This is a recipe for a Tonkotsu Shoyu Ramen that is (very) loosely based off a recipe I found in a book for a double soup Tonkotsu Gyokai bowl of Ramen. I omitted the Gyokai soup and just did a Tonkotsu. It took 2 days to make it but the results turned out great.

Ingredients:
Pork Bones
Water
Chicken Feet
Green Onion
Round Onion
Cabbage
Garlic
Ginger
Niboshi

Chicken Oil
Shoyu Tare Recipe: https://www.youtube.com/watch?v=YQr2WFVcw5A
Chashu Recipe: https://www.youtube.com/watch?v=2WanPgqFdTk
Faux Menma (recipe coming)
Ajidama (Softboiled Egg)
Green onions

Other topping options:
finely minced sweet onion
Nori
Gari Shoga (the garlic you get in sushi restaurants)

How to Make Tonkotsu Shoyu Ramen (Recipe)

RAMEN SCHOOL #8 | How to Make Tonkotsu Ramen

Tonkotsu (pork bone) ramen is a labour of love. It can take 3 or 4 days to make although most of that is just watching a pot boil and you might wonder why anyone would ever go to the effort.

As one of the four main styles of ramen (shio, shoyu, miso and tonkotsu) it’s important to know how it’s made, even if you never attempt it yourself.

It is easier than it looks, although the first time you try to do it it will probably exhaust you completely.

This light style of tonkotsu is the style I prefer, although you can reduce the soup base further, add chopped fat to it etc. if you prefer the thicker, fattier versions of tonkotsu that you might have tried.

This recipe is for a shio gyokai style tonkotsu, meaning that it is saltbased and contains seafood, which is why it is very light in colour.

Full recipe: http://adamliaw.com/recipe/howtomaketonkotsuramen/
For more recipes like this, follow me on Instagram: https://www.instagram.com/adamliaw/

RAMEN SCHOOL #8 | How to Make Tonkotsu Ramen

How to make Hakata Tonkotsu Ramen 博多ラーメン

This is Part 3 of the 3part series showcasing the Great Ramen of Japan: Kitakata Ramen, Sapporo Ramen and Hakata Ramen.

In this video, I will show you how to make Hakata Tonkotsu Ramen Recipe 博多ラーメン. Tonkotsu ramen (Pork Bone Ramen) originated from Hakata district of Fukuoka city in Kyushu which is why Hakata Ramen is one of the most famous in Japan. The tonkotsu (porkbone) soup base is boiled over long hours for a rich, milky and layered taste, typically served with ultrathin, straight, and firm noodles.

Some of the most famous ramen restaurants in Japan and all over the world are renowned for Hakata Ramen, like Ichiran, Ippudo, Ikkousha.

In my recipe, a lot of time and effort is put into boiling the Tonkotsu soup which is purely made from pork bone. The soup is boiled 3 rounds totally about 9 hours and in each round of boiling some soup is extracted and combined in order to create layered taste and strong umami. The noodles were handmade into thin and straight noodles, and kept firm when boiling. The sauce was made with a variety of ingredients to create a nice complement to the soup without overpowering it. I also made my own chilli paste to add a bit of spice to the soup as topping, other than the usual ramen toppings.

Note: Sorry for the subtitle error at 2:26 Cover the dashi and leave in the fridge overnight.

As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.

Hope you enjoy the video, please Like and Share with others if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!

You can also purchase some of the items used here:
RAMEN KAONASHI STORE https://ramenkaonashi.stores.jp/
Noodle Machine https://amzn.to/3cposnX
Koikuchi Shoyu http://bit.ly/3oqRJVU
Usukuchi Shoyu http://bit.ly/39b3B81
Japanese Chilli Powder https://amzn.to/31fsdsu
Dried Shitake Mushroom http://bit.ly/3nkqESU
Thai Fish Sauce https://amzn.to/2NyuZlW
Rice Vinegar https://amzn.to/3hfh54Z

Recipe Details:
http://ramenkaonashi.com/howtomakehakatatonkotsuramen/

Video BGM by Ramen Kaonashi
HP : http://ramenkaonashi.com/
Instagram : https://www.instagram.com/ramenkaonashi/

How to make Hakata Tonkotsu Ramen 博多ラーメン

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