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 14-24 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 *
Chashu: 2 pound pork belly (skin on or off) 1/2 cup soy sauce or tamari 3/4 cup mirin 1/3 cup water 1 cup rice wine (1/2 cup sake, 1/2 cup shiao tsing wine *or just use all sake*) 2 inch knob ginger 1 bunch green onion 4-5 cloves garlic
Tare: Dashi- 3-2inch pieces kombu, 1/2 cup bonito flakes, 3/4 cup water 3/4 cup soy sauce 1/4 cup + 2 tablespoons mirin 1/4 cup shiitake mushroom soaking water (optional but recommended) 1/4 cup chashu braising liquid (optional)
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