I'm planning to make Ippudo Ramen someday, so look forward to it!!

@lorenzocampari543

4 жыл бұрын

Motoki Ramen Academy cant’wait✌🏼

@loopyhoopyful

4 жыл бұрын

Looking forward to it!

@flixergaming5222

4 жыл бұрын

yeah waiting for it 😍😍😍

@jamjamiii8187

4 жыл бұрын

Yaaay!

@PianoOfSouls21

4 жыл бұрын

This would be awesome!!

Imagine being so skilled you can tell which kind of bone they used in a ramen

@unitoftemp

3 жыл бұрын

Gotta train those taste buds.

@10_Bit

Жыл бұрын

After a while of working with ramen you can definitely taste what's in there since chicken and pork don't taste the same and also the ratio of both bones if used in combination, at least in approximation to the real thing

Holy smokes, it worked! With the way the tare was smelling, I was sure it was going to be too fishy or lacking in balance of flavor, but it was MAGICAL. This is the first Tonkotsu ramen I've tried outside of Japan (and Las Vegas) that actually made me emotional, and I made it!! Thank you Motoki-san!!

@MohitJouhari

2 жыл бұрын

He's dead. Ichiran sent yakuza after him

@peoplepeople21

8 ай бұрын

@@MohitJouhari yeah yomiknishes6976 is also dead. Ichiran sent the yakuza after him cause he told the people how true to the recipe it was

The amount of content you've been uploading has been great! Really appreciate it

@motokiramenacademy5578

4 жыл бұрын

You’re welcome 😉

can't wait to try out this recipe! It's been many years and I still can't get over that delicious Ichiran Tonkotsu broth. thanks a lot!

What a breath of fresh air! Insightful and clear instructions. Good job!

Ichiran is ol' reliable when I visit Japan! This was very relaxing to watch!

There's one missing! The pefect boiled egg!! Thanks for sharing though..

@ellamellapee3169

3 жыл бұрын

shutter bug Just boil some water and put an egg in for 6 and a half minutes and put it in soy sauce for a day

@ubepalitaw

2 жыл бұрын

Can we use the chashu marinate for ajitama? I think its a good hack

@pandoraastrology

19 күн бұрын

I thought exactly the same!

This Ramen is AWESOME!!! Thank you so much for the detailed recipe. You are a great chef!

Ur channel is a hidden gem seriously,keep up the good work bro

*Ichiran wants to Know your Location*

@tzaddigurl

4 жыл бұрын

I am a Filipino residing in Singapore. I used to lived in Japan for two years. I discover ramen during those times.

this is crazy. so much effort! cook method is out of my mind!

あのラーメンはめっちゃ美味しいそう！Can’t wait to try this recipe!!

I really love how the quartered piece of pork shoulder works just as well as belly.

The way of ramen sent me here. Can’t believe I didn’t know about this channel before!

@motokiramenacademy5578

4 жыл бұрын

Thank you‼

Simply beautiful. Very well done. You take no shortcuts. Impressive!

@motokiramenacademy5578

3 жыл бұрын

Hi! Thank you for such warm words!

After watching this I decide to catch a bus to Ichiran.

Thank you for this recipe! I am an amateur ramen chef from Canada and I love learning how to make better ramen. Your videos are very helpful.

@motokiramenacademy5578

4 жыл бұрын

Thank you very much!! Good luck!!

I was in Japan in October for my honeymoon and I loved soooo much Ichiran ramen. We used to go to an Ichiran restaurant everyday. Now, I’m in my country (Spain) and I’m missing it sooooo much. I’ll try to cook this like you. Arigato gozaimasu :)

This looks great! Can’t wait to make it.

I’m excited to try this today!

Love the video. Ramen making is an art form and pleasant to watching

Awesome!! Yeah there is no way I'm leaving Japan without knowing how to make Ramen like Ichiran. Best ramen around, and for a good price too!

Wow this is sooo perfect I am speechless

great job brother. Looking forward to more of such delicious recipes.

Looks amazingly delicious!!!😍

Best ramen channel on KZread

I love ramen and would like to make one. Thank you for this yummy recipe.

I'm very much looking forward to trying this recipe! I've been trying to learn to make homemade tonkotsu ramen for a while, but it's been trial and error. I think this video is what'll help me hit the mark!

Fantastic,you made it look so easy unlike others.Thank you very much🙏🏻🙏🏻🙏🏻

@motokiramenacademy5578

3 жыл бұрын

Thank you!! I think it very close to the original! Hope you’ll like it!

WOW!!!! Im amazedddd! Thank you Chef 😋😊😀🤗🤩🙏👏👏👏

Wow this recipe takes a lot of patience but it’s so good! Thank you for sharing this with us

@motokiramenacademy5578

4 жыл бұрын

Yes, indeed! Thank you!

Great video! Keep up the great work!

@motokiramenacademy5578

4 жыл бұрын

Thank you so much 😊

@WayofRamen

4 жыл бұрын

@@motokiramenacademy5578 私は英語圏向けラーメン番組を作っていますが。もし、お時間がございましたら、私のポッドキャストに出ていただけないでしょうか。 インタビューはZOOMなどを利用して、オンライン上でお話を伺わせていただきたいと思っております。

@motokiramenacademy5578

4 жыл бұрын

はい、是非やりましょう！お願いします。

@isaaclai3523

4 жыл бұрын

Nice to see you here!

Wow...just wow

Thanks for the secret sauce recipe! Looks great!

@motokiramenacademy5578

4 жыл бұрын

You’re welcome 😉

Excellent video. Thank you. I learned a lot from it.

where have you been all my life? thanks for the recipe!

You deserve more recognition!!

@motokiramenacademy5578

4 жыл бұрын

Thanks!!

Love your videos, I really hope to try this recipe soon!

@motokiramenacademy5578

4 жыл бұрын

Thank you for watching the video!!

I get a sneaking feeling that watching all those videos where Mike Chen/Simply Dumpling went to Ichiran got this to pop up on my recommendations, and I'm grateful for it. This recipe looks great and I definitely want to try it.

@ec0928

4 жыл бұрын

It's "Strictly Dumpling" but okay

Thanks for sharing the recipe🍜

Thanks for all the hard work, it will be afternoon by the time I finished

@motokiramenacademy5578

4 жыл бұрын

Thank you for watching!! Happy to hear it!

I used this tare recipe in some tonkotsu, last weekend. It was an amazing, umami bomb! I am still a newcomer to ramen. Thank you for your videos. I hope to continue to improve!

Frankly, this is the best Tonkotsu Ramen tutorial in 2021.

I would love to see a tenkaippin copycat recipe thanks so much for you channel, I plan on visiting japan one day but for now I have to attempt to make glorious bowls from home. thanks.

Great cooking skills, all was made from scratch. Ramen looks well balanced and tasty

Also, I love to see how you lay the noodle so neaty! Mine don’t quite came out like that when I try to make the noodle for presentable. Thanks

@motokiramenacademy5578

4 жыл бұрын

Thank you very much!!

Thank you very much! I was looking for a copy-cat recipe of Ichiran Ramen for a long time! I am also subscribing to your channel 🙂

Great video and explanations ....thank you for upload .....

Looks great! thanks for sharing!

@motokiramenacademy5578

3 жыл бұрын

Thanks for watching!!

Hello, my friend. You cooked a lot of delicious food that is good for your health.😋👍

見た後ですぐに作りたいんですよね

Thank you so much for this recipe! I cannot wait to try it out! 💕

Looks so yummy, thank you for sharing

@motokiramenacademy5578

4 жыл бұрын

Thanks for watching!

Thx! Great video! Побольше такого качественного контента!

@motokiramenacademy5578

4 жыл бұрын

Thanks for watching the video!!

Oh looks yummy! ❤️

Great video and your teaching style is great. I look forward to your other videos. Thanks for showing all of the steps including the use of spine. Didn't know that! How do pork neck bones rate compared to spine? We have those readily available

This looks great! You made it look so easy. Is there any difference to boiling the bone longer?

Just discovered this channel, great videos! Keep it up 👍

@motokiramenacademy5578

4 жыл бұрын

Thank you!!!

Wow, I've always looked for the recipe ... I'll try to do it at home. one of the best channels regarding ramen, congratulations🔥💪🏼🍜

@motokiramenacademy5578

4 жыл бұрын

Thank you for watching video🙏

@TomTom-ru8tx

4 жыл бұрын

So if you dont mind me asking.. how did it come up?

omg i love this video, so relaxing, ngl helping with my migraines while making me hungry :))

@motokiramenacademy5578

4 жыл бұрын

Thank you very much!!

Hey! Love what you are doing ✌ Somthing helpful for people in the description box below would be knowing how many 300ml bowls of ramen the stock would serve! Thanks again for the recipes

@motokiramenacademy5578

4 жыл бұрын

Thank you very much!!

i love ramen thank you for sharing

Amazing!

Thanks for sharing.😋😋😋

Absolutely great recipe~ What can I substitute sake with for the chashu?

Wow . I miss eating this, I had been in Hakata City in Fukuoka to try this and it was so delightful. Great cooking Motoki-san!!!!

@motokiramenacademy5578

3 жыл бұрын

Thank you very much!!

Thank you for the Video Motoki! I would like to give it a shot! One question, is it ok to use salted dried sardines for the tare? Cannot find the unsalted ones...

Your English is better than my Japanese. I appreciate your videos.

i try this week this recipe!! i am a Ramen tonkotsu addict!!

@wulwul6113

3 жыл бұрын

and good job for the video!!

I REALLY WANT TO TRY THIS

@motokiramenacademy5578

4 жыл бұрын

Thanks!!

Amazing

Just subscribed. Great tutorial. I will give it a try and let you know how it tastes. Thanks !!

@motokiramenacademy5578

4 жыл бұрын

Thank you very much!!

excellent thatnk you I would like to try it.

I'm kind of obsessed with that green noodle press, are they semi common in Japan? I go every year at least once. Would buy in a heartbeat

Great videos from finally a real ramen chef!! I have a question about noodles: After you combine the dough you put it in a ziplock bag. Is that for resting? If so, how long?

@motokiramenacademy5578

4 жыл бұрын

Thank you for watching the video!! Yes, I put it in a zip lock for about 30 minutes to rest the dough.

Wow! Amazing brother! I’ll have to watch it over and over to make it like that 👌🏽

I tried this recipe and found that the ingredients in description doesn't include everything. Here's the entire recipe for broth and tare (I didn't make the noodles or sauce) Thanks for the recipe! Broth Ingredients - Pork spine 2kg - Pork fat 30g - Small amount of garlic (optional) 1. Prepare 60° water 2. Soak pork bones for 40 min 3. Discard water 4. Fill with 2kg cold water. Optionally add garlic 5. Heat 6. Remove lye 7. Add pork fat 8. Once the lye are removed, pressure cook for 70 min 9. Mix to remove fat and meat, and grind them 10. Put on high heat to emulsify the soup 11. Close lid for 30-40 min 12. Strain the broth Tare Ingredients - Shiitake mushroom 10g - Konbu seaweed 15g - Dried sardine (Niboshi) 20g - Sake 50ml - Mirin 50ml - Light Colored Shoyu 300ml - Salt 12g - Sugar 5g 1. Put ingredients 1-3 in a pot 2. Add 500ml water 3. Soak overnight 4. In another pot, add sake and mirin 5. Once boiling, add from step 3 6. Add shoyu, salt and sugar 7. Put on a lid, cook at 80° for 40 min 8. Strain the soup 9. Put in a fridge overnight Serving mix Ingredients - Lard 10cc 1. Lard 10cc 2. Tare 50cc 3. Broth

@asilajamo

3 жыл бұрын

one question, when you have to pressure cooking the broth for 70 mins, is it on high heat, medium or low? thanks

@gloria8601

2 жыл бұрын

Awesome

Beautiful dish....

@motokiramenacademy5578

4 жыл бұрын

Thank you very much!

Great movie and job! Congrats! May I ask, which noodle blade you use on the Marcato? for Spaghetti? Spaghettini?

I love ichi ramen 💕

@motokiramenacademy5578

4 жыл бұрын

Thanks!

Thanks for sharing.

This is the ONLY ramen recipe that has ever worked for me, and I’ve been trying for years to get the broth right.

@heatheryoung9254

3 жыл бұрын

Where do you source pork spine?

Hi Chef, Where did you buy your retro ramen noodle machine? Thank you.

Hello, I was looking for a video of yours for a Tantanmen. I was wondering if you might know how to make chili oil that has acidity/sourness. I've gotten a lot of techniques from your videos. Thank you!

It looks sooo good! I'm planning to make this recipe at home, but struggle to find any dried sardine or dried fish at all. It there a good substitute for that you recommend?

Just made your ramen and it tasted great! One downside was when I sipped into the dashi stock, it tasted overwhelmingly salty (possibly from the dried anchovies I substituted for dried sardines and soy sauce) so I had to add more water as needed. Although later on I noticed that the saltiness probably helped enhance the pork broth’s taste after all. I used ischimi togarashi instead of ichimi as the chili pepper of choice, so to me it wasn’t as spicy but still so good. Overall, the flavour was nice and I was glad to know that the pork did not overwhelm the taste of the broth as my parents feared. Thank you so much for sharing this wonderful recipe! Might as well do it again in the future :)

@ajohnson153

2 жыл бұрын

From what I have read, your Dashi stock should be salty enough that you don't want to consume it straight. This is because it alone contains the only salt in the dish. It's basically concentrated flavoring for the finished ramen.

Nice recipe I'll try it out soon. However it's hard to find niboshi here, I suppose I can make the dashi without?

I have hondashi soup stock already. Am I able to use that for the Tare instead of adding the bonito flakes, kombu, and sardine? Will it taste okay?

As I watched the five minutes of your wonderful video, I wanted to slap my self for never thinking of using the pressure cooker to cook the broth. Thank you for the lesson I’m now altering all of my stock recipes for insta pot times. Duh.

@Motoki Ramen Academy I have a question! On Ichiran ramen's nutritional information page they say that their ramen contains dairy/lactose. Do you know about this? I really want to try it one day but can only handle small amounts of dairy/lactose. Thank you in advance!

Your channel just got one more subscriber :) I just wonder - what's with the dogma that ramen should be cooked for 8 hours or more. In my experience (I cooked tonkotsu 4-5 times so far), broth really tends to intensify in texture after 8th hour or so. But again I usually had a problem that my broth was a bit to concentrated. Also, I used pork legs (trotters) and a bit of a back to get the fat in the emulsion. How do you get the right amount of fat considering the low amounts of fat in the spine.

This looks absolutely delicious. Haha

Hi, what kind of flour did you use for the noodle? Is it low or medium protein?

Looks good.

@motokiramenacademy5578

3 жыл бұрын

Thanks!!

You remind me of Jun's kitchen:-) just without talking

Almost done preparing it for the last 28 hours. Followed your steps faithfully. We will be eating the 'work product' in like 2 hours. I''l let you all know if it does taste as Ichiran. In any event, it will taste great!

@TheUberIdiot

3 жыл бұрын

How did it taste? Like ichiran?

@CulturaeIncursu

3 жыл бұрын

@@TheUberIdiot Similar but not exactly the same. I made a mistake and did not use the right pork bones. The cook here called out for spine and I used a different type, so it was a little 'too porky'. But overall very good!

I must admit, I've seen a lot of ramen videos. They all seem to use bones in a random assortment, or thick, like leg bones. Using JUST spine....actually makes a lot of sense. I've seen some videos talk about cleaning the meat and cartilage off....so the spine would be perfect to make a creamy milky broth relatively easily. Well, relatively easy as far as Tonkotsu goes.

You know he's really into cooking when he's doing almost everything with his barehands

better than that simple ramen i saw on insta