How to Make a Spicy Tonkotsu Ramen with an Instant Pot (Recipe)
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- čas přidán 30. 07. 2024
- Tonkotsu ramen is by far the most popular style of ramen in the US. Unfortunately for me, it's also my weakest style, mostly because I don't make it very often. This is a method of making a real tonkotsu ramen using an instant pot or pressure cooker. It cuts about 6 hours of cook time as long as you do your bone prep a day in advanced. Spicy tonkotsu is a pretty American way of eating tonkotsu ramen, but its popular for a reason, it's pretty delicious. The ra-yu I made needs some tweaking but it was still a tasty bowl. If you try this at home, be sure to adjust the thickness of your soup with water after you strain. you can always blend it again to re-establish the emulsion.
Ingredients:
Soup (6-8 servings):
2.2kg Pork Bones
Tiny Piece of Pork Trotter
3.5L Water
1L Water (added after pressure cooking)
3-4 cloves of garlic
Ra-yu:
150ml Canola Oil
50ml Sesame Oil
20g Korean Chili Powder
10g Ichimi Togarashi
Green Onions
Garlic
Ginger
Sichuan Peppercorns
Tare: • The SIMPLEST Shio Tare...
Chashu: • Ramen_Lord's Chashu mi...
Noodles: docs.google.com/document/d/1q... - Jak na to + styl
In cycling it's common to ask, "When do the hills get easier". The answer is, "They never get easier. You just get faster". I feel it's the same with cooking. You never really stop struggling to perfect your dishes. Your criteria for "good" just gets higher.
Really cool, thanks for sharing
Love it.
couldn't have said it better
I usually dislike philosophy as pretentious, but this strikes me as rather wise.
Heard.
I love watching your videos - I learn a lot, definitely - but I really genuinely just love watching your journey making something you clearly have a passion for; learning its ins and outs and everything in between. It’s fascinating to see what people focus on.
Thanks very much for watching
“Saves about six hours”
Me: *listens closely*
Right! Say no less
yeah tonkotsu with a pressure cooker is the way to go for home cooks
@@WayofRamen Mine broke. So my tonkotsu broth is going to be an all day project today. Have you played around with pork soboro or other toppings like for tantanmen?
@@WayofRamen do you want to prevent your house from smelling like pork bones for a week? Well, the pressure cooker is about the only way.
@@WayofRamen Nooo! I bought an outdoor gas burner specifically for ramen (and beer, wok dishes, and frying turkeys).
You work so hard when you make your ramen. It's nice to see someone that truly appreciates good ramen. ✌️
Thanks for watching
Please don't make excuses for not being a professional chef. You are a wonderful ramen nerd and you have my respect. Just keep doing what you are doing until they tell you to stop. Cheers!
I would reccomend you add your sesame oil to your aromatic oil after it has cooled down. Bringing sesame oil up to temp will either dull or pollute its flavor. I personally let my oil cool to slightly above room temp then add them seasame. Takes longer but seasame oil is a finishing oil and is always best when used with a minor amount of heat.
Your videos are always outstanding!
I’m an Australian and we aren’t exposed to a lot of ramen recipes growing up.
I’ve learnt so much watching your instructional videos!
Love your work! Thank you 🙏
you get white people ramen like nigella or jamie oliver
Neither was I; I got into making ramen because of him
really appreciate you showing the mistakes part of the videos too. it's great for learning
Thank you for including your mistakes, we often make them and then dont know what to do. Plus, the explanation as to why you would or would not do something was great! THanks!
Thanks to you, I was able to make my own tonkotsu ramen. One of the best achievements of my life.
Can you do this specific ramen again as a 2.0 like "what I learned" video? Love ur videos
Spicy ramen is life
Saimen is trendy
Ramen in general is life
This is the way
Made this a few weeks ago & it came out very good. The pan frying of the fugus with sesame oil was great, brought out a smokey flavor out from the fungus. Thanks for the recipe.
Your videos helped me make my first bowl of ramen. It came out great!
You've mentioned in some vids about your noodles not being the right fit for a particular soup style. How do you decide which noodle recipe might be a good match? I'd love to see a "one step passed beginner" noodle video discussing different types of noodle, hydration levels, types of flour, etc. Thanks very much!
I definitely plan on making a level 2 noodle video. I still need to learn a little more though
Bruh. I love how you put all the commentary in the video to explain the mistakes like why we should probably boil it for an hour instead of an hour and a half. The explanation made me sub to this page.
tonkotsu spicy ramen is my fave!! thank u so much for this recipe !! loved the vid as usual ^__^
Thanks very much!
Great video as always.
Also, congrats on the 200k subs!
Subscribed. You have a great channel, thank you for your content. Way of the ramen all the way!
Been a while since ur last upload, so glad to watch a way of ramen vid again
Really cool vid! I recently bought an instant pot and it’s amazing cooking with it
Thanks for watching. I literally only use my instant pot for ramen haha
It looks so delicious you did a great job I love ramen soup like that
More instant pot recipes please🔥🔥🙌
I use them mostly for paitan style ramen like tonkotsu ramen because it saves so much time. Without it it would take a min 8 hours.
I agree :)
@@WayofRamen Thank you so much for the video! I would really love more instant pot videos as well just safes so much time :)
He is so humle. A real role model for ppl who loves making ramen!
Proud of your achievement 👏, didn't realize you now have over 200k subscribers!!
Keep up the good work.
Thanks man
Great video, I enjoyed watching your progress and I will definitely try adding lemon pepper in my tonkotsu next time I get a chance too.
Thanks very much for watching
You may not be a chef but you are a Boss when it comes to Ramen. 😎👍💯
Keep up the good work. 👍
He's the person that got me into making ramen myself! :D
Thanks for sharing.👍
Your video is so enjoyable.👍👍
Simple presentation.... often the best.
Thanks! I've been trying to make this at home
Noice, been waiting for some spicy Ramen. Awesome video as always
Thanks for watching! Check out the easy tantanmen video too. that one is pretty good for people who like spice! I'll do a real tantanmen video in the future.
Noice
i make my chilli oil with dried chillies - a mix of a long dried Sichuan chillies which are very spicy and some heaven facing chillies. I deseed, blitz them into a powder and then put hot oil over the chillies in a bowl. it looks pretty cool and tastes good too! I'll add some spices along the way too
works great. i love that it has stainless steal pot inside czcams.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
Saturday off go a great start!!!
Thanks very much Chester!
Beautiful bowl of Ramen!
Thanks Ian
you're makin me feel like i can actually do this at home now... now i have no excuses..
Looks delicious
Another banger gonna make this tonight !
let me know how it goes!
We love ramen....and we have so many delicious ramen restaurants in Vancouver
I made it today, its awesome!
awesome!
i never new there would be that much sediment, is there a reason why i couldnt just let it set with the sediment at the bottom, and then just cut off the gelatinous soup part
It really is a great journey, keep it up!
Thanks very much for watching
it looked really smooth
It seems so good! I love so much ramen....
* - *
Delicious spicy ramen.
I love 💘 ramen noodles!
Amazing.
I love your videos and the way you make ramen xD it's like an art form😁
Although I am a vegetarian and from India, I'd love to try some good ramen sometime!! More power to you💕😁
Thank you very much! I have a couple of vegan ramen videos on the channel. You can try those out.
I love this dude
Thank you
I’m jealous of how well your pasta cutter separates the noodles. Mine seems to leave lots just perforated for me to peel apart later.
Lemon pepper FTW! one of my favorite spice mixes.
u can easy flat the noode under 30% down if you use smaller width dough, try to cut the dough into smaller spice but longer, it will help
Appreciate the honesty in the video. I will learn from your mistakes sensei :)
Thanks for watching
Good job!!! 💪
Would be super nice with a slow cooker recipe too. Thanks for this
Yeah can do
When making Paitan I use a cheese cloth and works pretty good on straining the broth. Great video as always
yeah cheese cloth seems like it would work great for this
Cheese cloth worked amazingly for me! I thought it may remove some of the fat but did not.
FINALLY a recipe for lazies like me!! :) Thank you!
Thanks for watching. good luck with your ramen!
curious why not just cut the bottom part where the sediment is instead of straining it for a second time?
Theres a ramen spot called muteppou in numabukuro, around 45min from shinjuku i guess. Was recommended by ramen adventures. Very thick tonkotsu soup, very different to what i used to eat. But amazingly good and unique.
Wow - you should teach the many Japanese whom only know how to make instant ramen! So authentic and looks so nice!👍
Hiya! Great video - I just got a 3L instant pot for Xmas, so I’m keen to try this out. What was the size of the one you used in the video, and how does that change the amount of ingredients used?
I liked this video and bookmarked it before it even started playing. Love your content! You should open up a resteaurant called Lofi Ramen. Hire a DJ so people can vibe and just enjoy their bowl.
Also I love Ramen Lords hakata recipe. I use it for almost any broth for the mostly part because I make it in batches but I also just love chewy noodles.
thanks very much! Mike's recipes are great
1st Love the video's bro
Thanks very much!
Nicely done recipe.
Thanks for watching
Started using some of your techniques and toppings to amplify myojo instant ramen and it has been a game-changer!! I need to step up and try making noodles and broth from scratch next
Myojo instant ramen is pretty dang good already
@@WayofRamen your toppings recipes definitely take it up a notch
if you have any Collagen Peptide powder around (i tried Vital Proteins brand) i found adding a scoop sort of a hack instant tonkotsu ramen.
@@alanbumbai thanks for the tip. Right now I'm trying balance the saltiness of my soup because I do use a shoyu tare. Problem is I know the instant myojo tonkotsu is alread extra salty because it's an all in 1. I tried adding extra water and adding cream too to thicken. Just need to tweak the ratios. I'll give the powder a try with the next batch
Good vid. I like mine a little thick so it Will work for me.
I used to go to Kamibuta in Yokosuka. It was my favorite.
Yeah i actually tried boiling 2 pounds of pork bones with some water onions spring onions a lot of garlic and about 3 packs of shin ramyeon in a pressure cooker it turned out great
I am new to your channel, I love the video! Thank you so much. Where can I find the recipe for the noodles?
Love the video! I've been wanting to buy an Instant Pot for ramen broths, what setting did you use for the rolling boil with the lid off, after pressure cooking?
Always relish a behind the scene/ work-process for food vids like yours!
Thanks for watching
Love your vids! Can you try and make an Onomichi ramen??
❤️💜💚🧡Thank you for sharing this delicious instant pot recipe! It amazing all the things we can make in our instant pots. I’m adding this to my list of recipes to try. I make CZcams cooking videos too and my favorite cooking videos to make are instant pot recipes. I hope we can learn more from each other. ❤️
So, about the lemon in tonkotsu, what's also pretty good is using sour orange(seville oranges in english, 橙 in Japanese) zest with either pork or beef.
My God this looks so tasty...
I LOVE spicy ramen 🌶🌶🔥🔥
I would love to see instant pot recipes
yeah i can do that. i usually use it mostly for tonkotsu ramen since it saves so much time.
Is there something else that i can do with the first boil water of the pork? the one that we taken out the scum? seems like it can be used to other things.
Hi do you have some videos for Jiro-style Ramen? Can you make some Jiro-style noodles with your noodle making machine? Thanks
can you try to make 2-3 pot of ramen broth a time??? realy love your video, hope you can upload it every day😘😘😘😘
Thanks very much!
YESSSS
that Ra Yu
my ra-yu needs work but it was not bad
I know this video is old but if someone can tell me what setting he put it on when the lid was off? Thanks
That looks amazing. How many servings did you end up with? Can you freeze any of the leftover broth?
I reduced it too much so I ended up with about 6 servings. I think it should be about 7-8 if adjusted to the right thickness.
So when the residue was at the bottom of the gelatinized soup, wouldn't it have been easier to cut them off? What's the reason for straining instead of just removing it straight?
yeah probably but i didn't want to waste any soup that was trapped in there.
Cut the residue off..then just process that part..leave the white part alone..
That’s what I was thinking too 🤔
Hey new here to the instant pot world. How do you just boil the soup on the instant pot? Is it one of the settings or do you just use the keep warm feature on high heat
Hey! Where do you usaully get your chili flakes? I also I’m in hawaii just don’t know where best to buy. Thank you!
If you ever do figure out a reliable way to get the soup thickness right, be sure to let us know. I had similar struggles when making tonkotsu as well: soup was overwhelmingly thick, and rather sticky (which I think was from having too much skin in the pot).
Get a fine mesh chinois, it’ll make for a better strain, also, cheese cloth is your best friend if you cant get your hands on one. Also, if you had cut the sediment off instead of reheating the soup, you should’ve ended up with the same amount of soup. But great video, always love watching your vids man!
yes definitely need to invest in some cheese cloth
So hungry now!
Do a video/have you done a video on the best ramen to make for your first time(?)
Dude you just changed my tonkotsu world Ive never thought of using my pressure cooker....
its really the best way for home cooks who can't spent all day just making soup. a lot of people don't think its possible, but this is how you do it.
@@WayofRamen Man I hate making tonkotsu. Normally I'd take my 16 lt pot and spent a whole sunday making the soup and then store it int the fridge. But now I've seen this I can probably do some right now!
Idk why i watch this even though i cant cook, Im eating instant ramen while watching this.
Only crazy people make ramen from scratch
To get a creamier broth from instant ramen try cooking the noodles, draining them, boiling a cup or so of milk, add the noodles back and the packet. It’ll change your life!
Thx for the tips Turtl3
@@WayofRamen haha yeah
Me too 😂
I make pressure cooker tonkotsu broth all the time. Take out the bones and grit BEFORE using the hand blender. The breakdown of fat and collagen is more than enough without it. Saves much heartache.
Awesome video, and a big fan! I have only made tonkotsu once, and found I really struggled with the funkiness of the pork bones - I used a fair amount of trotter if I recall. I was wondering if you have any tips or ideas about how to combat that, and what your experiences with tonkotsu have been like using different bones and methods? Cheers!
Don't use so much trotters. The reason you add trotter is to add gelatin. A small piece goes a long way. If you use mostly bones you'll have a much better result.
@@WayofRamen Ah okay, I'll give that a try next time. Thanks so much for your response! Really cool to be a part of your Ramen learning experience :)
At what point and where do you put your lemon pepper in? Sprinkling over the finished bowl? In with the tare pre-soup?
Try fish broth ramen, but tried one in hk, they blend the fish meat into the broth, soup is pretty think but tasty, can feel all the meats inside the broth.
I haven't seen a mesh strainer that fine. What model& where did you get it?
when it gelatinized, I can see the distinct line between the sediment and the broth. Couldn't you have just sliced it or cook until it separated at 4:21?
"me occasionally thinking patience is one of my stronger suits" *watches this* "guess not"
Is there a ratio or formula for calculating how much water to use to make the soup?
A really cheap fine mesh sieve if you don't have one is a coffee filter or even cheaper a new, cleaned disposable cleaning towel
Is there an off the shelf raman noodle in America that you recommend? Home made noodles is stupid hard to make from scratch.