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How To Make Real Tonkotsu Ramen

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Joshua Weissman

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 *

If you can't find kombu or bonito flakes:
Kombu: https://amzn.to/2CVpnzK
Bonito: https://amzn.to/2p6oUkn

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Music - Saib: https://soundcloud.com/saib_eats
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Ingredients you'll need:
Broth:
3 pound pigs trotters (skin on) (you can also use some spine and neck bones as well. You definitely want some trotters though)
1 bunch green onion
1 large yellow onion
2 shallots
2 inch knob ginger
water to cover

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)
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posted by inundeertyd


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