How To Make Real Tonkotsu Ramen With Chashu
Тәжірибелік нұсқаулар және стиль
This is my tonkotsu ramen recipe with chashu can all be done in as litte as 6 hours.
The recipe is comprehensive and will show you that you don't need 12 - 24 hours to get a rich, creamy and delicious result.
The best thing is, that after the ramen is made, you can freeze it down into ice cubes or freeze the chashu in vacuum sealed packets, so it only takes 15-20 minutes to make the next time.
After a vacation in Japan, I fell in love with ramen and have been on a search for how to recreate my favourite ramen, Ichiran at home but with my own enhancements.
If you need help in perfecting the broth, just comment and I'll do my best to assist with you nailing it too.
Ingredients list for shopping..
2 kilos or 4 pounds of pork bones (I like trotters but neck, head or leg bones will work)
1 kilo or 2 pounds of pork back fat
24 cloves of garlic, some sliced, some crushed, to be used at different stages of the recipe
3 knobs of sliced ginger total but to be used at different sections of the recipe
Light soy
Mirin
Sake
Brown sugar
Vegetable oil
Chilli powder
Douban / Touban chilli paste aka red bean paste
Sesame oil
Dried shiitake mushrooms
Dried prawns / shrimp
Niboshi or dried anchovies
Kombu aka dried seaweed
Bonito flakes
Roasted sesame seeds
Oyster sauce
Fish sauce
Chashu marinade
1/2 a cup of light soy
1/2 a cup of mirin
1/2 a cup of brown sugar
1 knob of ginger sliced
Chilli blend
1 Tablespoon of grated ginger
2 Tablespoons of crushed garlic
100 mL of oil
25 mL of mirin
25 mL of sake
50 grams of chilli powder
1 Tablespoon of Douban chilli paste
1 Tablespoon of sesame oil
Garlic oil
500 grams of back fat
12 cloves of garlic
Dashi
450-500 mL of water
3 dried shiitake mushrooms
30 grams of dried prawns
30 grams of niboshi or dried anchovies
15 grams kombu aka dried seaweed
20 grams dried bonito flakes
Tare
150 mL of dashi from recipe above
35 grams of salt
80 mL of light soy
80 mL of mirin
40 mL of sake
30 grams of sliced garlic
30 grams or roasted sesame seeds
20 mL of oyster sauce
20 mL of fish sauce (optional)
Broth
Water to cover bones
1 knob of ginger
6 cloves of sliced garlic
Optional 6 cloves of garlic to add in the last hour of boiling the broth
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Пікірлер: 19
You sent this one to me a while back and only just getting round to give it a go. Wanted to say what an amazing video it is, thank you so much for putting the time and effort into this. I'm really excited to give this one a go, I was hoping to ask if you may have any ideas for a substitute on the fish/crustaceans? And if I missed on the video, how long you cooked the pork for after boil. Thanks a lot ong'y, super inspirational
@pitmasteruniversity
2 жыл бұрын
Heya Luke. You're welcome mate! It's my pleasure. Hmmm.. Fish and crustaceans can be hard to substitute because of the umami flavour factor but you could try things like chicken oil or stock or just MSG. Was it an allergy to seafood? The last bit of cooking after the boil is really only to get a good glaze on, not to actually cook the meat, so anywhere from 15 minutes to an hour and basting regularly is fine. Let me know how you go mate and thanks for watching! 😊
@larker238
2 жыл бұрын
@@pitmasteruniversity Cheers for the reply! Yeah, it's a lot of food to cook for myself and my other person who's around to try has seafood allergies unfortunately 😭 will give your recommendations a go for when I get back home. Appreciate the advice !
@pitmasteruniversity
2 жыл бұрын
@@larker238 ah! Fair enough. Trick is with this recipe is the broth and the chashu all freeze well, so you only have to make it once and you’ll get a 4-5 meals out of it, then after that, it only takes 10-15 minutes to put together for a quick meal.
in my bucket list is come say hi from Canada and cook with you.
Love this video Ongy, been waiting a while for this one ;) always 100% dedication with whatever you do, great job
@pitmasteruniversity
2 жыл бұрын
Cheers Keira! Much appreciated. :) Let me know when you and Mike would like catch up for a ramen some time!
Looks good. The best Tonkotsu ramen places in Japan smell like a rancid stray dog that's been soaked in the rain. 1st time I walked in to a restaurant like that the smell nearly knocked me over. If anybody walks into a place like that, Don't Leave! That's gonna be the best ramen you've had in your life. Sadly a lot of the newly built ramen shops have some good ventilation so you can't judge by the smell, they're odorless.
@pitmasteruniversity
3 ай бұрын
I can't wait to go back to Japan and sample more ramen! Cheers for watching and please let me know how you go. :)
Wazzup! Amazing stuff! Wow your channel has great views Your channel is getting ridiculously well. Peace!
@pitmasteruniversity
2 жыл бұрын
Thank you very much! Yeah I'm humbled and honoured mate. I just enjoy sharing and helping, so please let me know if there's anything I can do to help. :)
Great job, Ongy . . . love your dedication! Extra marks for the "Monkey" t-shirt! :-)
@pitmasteruniversity
2 жыл бұрын
Cheers legend! :) Much appreciated. It's been ages since we've caught up. Let me know when you're free for a chat some time. Looking forward to paying a visit for a bourbon or gin or many when the borders open.
Nice job mate love the attention to detail .... (learn how to tie the butchers knot ) will take the stress out of tying up ! Now i just got to set aside a day to assemble all the stuff and cook before the health conscious partner get home from work !! But im gunna roll the dice ... thanks for your effort !! :-)
@pitmasteruniversity
2 жыл бұрын
Cheers mate! Yeah I'll have to KZread it. I used to know a bunch of knots when I was working in construction but forgot most of them. Please let me know how you go and if there's anything I can do to help. 😎
hello i love ramen tonkatsu,
@pitmasteruniversity
2 жыл бұрын
Hello Jackie! Me too! It's so addictive!
David, to what internal temp did you cook the pork belly?
@pitmasteruniversity
2 жыл бұрын
G’day Simon. I usually go off feel and tenderness than internal temp but I’d say, at a guess it was around 195-200F but always use the method in the vid for the final test of doneness. Thanks for watching and let me know how you go! :)