How To Make Real Tonkotsu Ramen

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  • Published on:  9/14/2018
  • 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)
    1/4 cup chashu braising liquid (optional)
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