Comments on: Tonkotsu Ramen http://norecipes.com/blog/tonkotsu-ramen-recipe/ Wed, 23 May 2012 18:24:50 +0000 hourly 1 http://wordpress.org/?v= By: Yogicfoodie http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31563 Yogicfoodie Fri, 20 Apr 2012 16:41:00 +0000 http://norecipes.com/?p=6161#comment-31563 Hi again Marc, I finally was able to put together the ramen last night.  Needless to say, my two toddlers and hubby gobbled up (two bowls each!) and requested that we have it again tonight. Thank you so much for your wonderful recipe.  I was able to follow it precisely and everything turned out just as it should be.  (I did soak & drained the bones and trotter in the cold water for about half a day to get the blood out before cooking.)   Everyone dug in before I was able to take any pictures.  I'm gonna try again tonight. Since I didn't dare making the noodles from scratch, I ended up using thin wanton noodles (egg noodles) instead. So glad I made the double batch of the broth.  This was one of my most labor intensive cooking I've done in a while and it was totally worth it! Now my dreaming days Ippudo ramen is over.  I'm so glad I found your website and will be visiting often soon! Your mapo tofu recipe is calling me~~  I haven't had it since grade school back in Korea, and I haven't found a recipe that I fell in love with yet.  T.T Thank you so so much!   Hi again Marc,
I finally was able to put together the ramen last night.  Needless to say, my two toddlers and hubby gobbled up (two bowls each!) and requested that we have it again tonight.

Thank you so much for your wonderful recipe.  I was able to follow it precisely and everything turned out just as it should be.  (I did soak & drained the bones and trotter in the cold water for about half a day to get the blood out before cooking.)   Everyone dug in before I was able to take any pictures.  I’m gonna try again tonight.

Since I didn’t dare making the noodles from scratch, I ended up using thin wanton noodles (egg noodles) instead.

So glad I made the double batch of the broth.  This was one of my most labor intensive cooking I’ve done in a while and it was totally worth it!

Now my dreaming days Ippudo ramen is over.  I’m so glad I found your website and will be visiting often soon!

Your mapo tofu recipe is calling me~~  I haven’t had it since grade school back in Korea, and I haven’t found a recipe that I fell in love with yet.  T.T

Thank you so so much!
 

]]> By: Marc Matsumoto http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31535 Marc Matsumoto Tue, 17 Apr 2012 01:30:00 +0000 http://norecipes.com/?p=6161#comment-31535 The photo is of the finished soup (including tahini and fat, which lighten the color of the soup), so your base should be a darker color. As for the frying oil, I usually keep it and use it to saute veggies etc in it. It does retain the flavor of the things you fried in it and adds some great flavor to other foods. The mayu should keep for a few months if you put it in a sealed container in the fridge, but you'll be surprised at how useful it is as an additive to other foods (add to soups, stews, dressings, marinades or toss with pasta with parmesan cheese) and it probably won't last that long. The photo is of the finished soup (including tahini and fat, which lighten the color of the soup), so your base should be a darker color. As for the frying oil, I usually keep it and use it to saute veggies etc in it. It does retain the flavor of the things you fried in it and adds some great flavor to other foods. The mayu should keep for a few months if you put it in a sealed container in the fridge, but you’ll be surprised at how useful it is as an additive to other foods (add to soups, stews, dressings, marinades or toss with pasta with parmesan cheese) and it probably won’t last that long.

]]> By: Marc Matsumoto http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31534 Marc Matsumoto Tue, 17 Apr 2012 01:27:00 +0000 http://norecipes.com/?p=6161#comment-31534 Glad to hear you enjoyed it! I guess cooking it without a lid would lead to more liquid evaporating, so the soup would concentrate faster than cooking it with a lid (though with less stock at the end). I'll give it a try next time. as for the color, the photos are all of the soup after the tahini and fat have been added, which lighten the color of the soup. One of these days I'll take a photo of the base stock, which should be a beige color. Glad to hear you enjoyed it! I guess cooking it without a lid would lead to more liquid evaporating, so the soup would concentrate faster than cooking it with a lid (though with less stock at the end). I’ll give it a try next time. as for the color, the photos are all of the soup after the tahini and fat have been added, which lighten the color of the soup. One of these days I’ll take a photo of the base stock, which should be a beige color.

]]> By: Yogicfoodie http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31533 Yogicfoodie Tue, 17 Apr 2012 01:13:00 +0000 http://norecipes.com/?p=6161#comment-31533 Hi again Marc, Thank you so much!  My stock is all done and cooling down at this moment. I guess i didn't skim off enough fat.  The color came out a bit darker than the photo above and there about 1/8' of fat layer at the top.  I'll remove it once it's completely cooled.    Gotta make mayu tonight.  A question for you.  Is there anything I can do with the oil I caramelized the veg. with? It reminded me of extra virgin olive oil I infuse with basil or other herbs, but I wasn't sure if this veggi oil will be usable.  It certainly smells nice though.. Also, how long can I keep mayu in the fridge before its fragrance is effected? Thank you so much Marc, I'll take a pic. of a bowl tomorrow dinner! Hi again Marc,
Thank you so much!  My stock is all done and cooling down at this moment.
I guess i didn’t skim off enough fat.  The color came out a bit darker than the photo above and there about 1/8′ of fat layer at the top.  I’ll remove it once it’s completely cooled.   

Gotta make mayu tonight. 
A question for you.  Is there anything I can do with the oil I caramelized the veg. with?
It reminded me of extra virgin olive oil I infuse with basil or other herbs, but I wasn’t sure if this veggi oil will be usable.  It certainly smells nice though..

Also, how long can I keep mayu in the fridge before its fragrance is effected?

Thank you so much Marc, I’ll take a pic. of a bowl tomorrow dinner!

]]> By: mono http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31531 mono Mon, 16 Apr 2012 17:50:00 +0000 http://norecipes.com/?p=6161#comment-31531 Hi Marc, I tried this and it worked out pretty well. The dough was painful to process, but once I managed to thin the stubborn thing enough to be cut by the Spaghetti attachment, the noodles were great! Next time I won't use a cover for the stock though. I don't normally use a cover when I make Chinese chicken&pork stock, this time I did and it turned out to be much less creamy/sticky, which was unexpected because for my normal stock I use mostly chicken parts (about 1kg necks 1kg carcasses and wings) and about 3/4kg cut trotters. Much less bone & marrow than I used here (1kg cut pork bones, 1kg chicken carcasses, 2 lengthwise cut trotters), and still the stock ended up much less creamy, even though I'm normally cooking my Chinese stock for only about 2h. So I think it was because of cooking it with a lid, at least it felt like this when I was cooking. Another question, how did you up with the whiteish color? Adding caramelized garlic and onion immediately turned my stock brown, as expected. Not a problem at all, I didn't expect it to be any different but I'm curious as it looks nice! Chashu was really nice too, good idea to use cheeks, using spareribs tonight (the fact that I'm having the same Ramen 2 days in a row shows you they turned out really well :) ) Hi Marc,
I tried this and it worked out pretty well. The dough was painful to process, but once I managed to thin the stubborn thing enough to be cut by the Spaghetti attachment, the noodles were great! Next time I won’t use a cover for the stock though. I don’t normally use a cover when I make Chinese chicken&pork stock, this time I did and it turned out to be much less creamy/sticky, which was unexpected because for my normal stock I use mostly chicken parts (about 1kg necks 1kg carcasses and wings) and about 3/4kg cut trotters. Much less bone & marrow than I used here (1kg cut pork bones, 1kg chicken carcasses, 2 lengthwise cut trotters), and still the stock ended up much less creamy, even though I’m normally cooking my Chinese stock for only about 2h. So I think it was because of cooking it with a lid, at least it felt like this when I was cooking. Another question, how did you up with the whiteish color? Adding caramelized garlic and onion immediately turned my stock brown, as expected. Not a problem at all, I didn’t expect it to be any different but I’m curious as it looks nice! Chashu was really nice too, good idea to use cheeks, using spareribs tonight (the fact that I’m having the same Ramen 2 days in a row shows you they turned out really well :) )

]]> By: Marc Matsumoto http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31512 Marc Matsumoto Thu, 12 Apr 2012 22:53:00 +0000 http://norecipes.com/?p=6161#comment-31512 Doubling the recipe should not increase the cooking time provided the bones are still cut to the same size. For the garlic, I just mean to trim off the stem and root part, the head should still be more or less whole and the individual cloves should not be peeled. You can kind of see it in the bottom right corner of the picture of the veggies frying. Good luck! Doubling the recipe should not increase the cooking time provided the bones are still cut to the same size. For the garlic, I just mean to trim off the stem and root part, the head should still be more or less whole and the individual cloves should not be peeled. You can kind of see it in the bottom right corner of the picture of the veggies frying. Good luck!

]]> By: Marc Matsumoto http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31511 Marc Matsumoto Thu, 12 Apr 2012 22:51:00 +0000 http://norecipes.com/?p=6161#comment-31511 Honestly, I think 20 hours is excessive. Basically at the point the bones are crumbling you're not going to get any more flavor out of them. Also, I've found that over cooking the stock makes it taste like canned meat. If you're using trotters and leg bones, you should be able to get a good stock at the specified length of time (triple if you're not using a pressure cooker).  As for the fatback, fresh should be fine. Just make sure it's minced very small so it renders quickly and emulsifies with the soup.  Regarding the chashu, if you're findiing it's still tough because of fat and connective tissue (i.e. gristle), it will benefit from cooking longer. If it's tough and starting to dry out (i.e. no fat left and no connective tissue), it's because of the cut of meat didn't have enough fat to begin with and cooking it longer will only make it tougher.  Hope that helps! Honestly, I think 20 hours is excessive. Basically at the point the bones are crumbling you’re not going to get any more flavor out of them. Also, I’ve found that over cooking the stock makes it taste like canned meat. If you’re using trotters and leg bones, you should be able to get a good stock at the specified length of time (triple if you’re not using a pressure cooker). 

As for the fatback, fresh should be fine. Just make sure it’s minced very small so it renders quickly and emulsifies with the soup. 

Regarding the chashu, if you’re findiing it’s still tough because of fat and connective tissue (i.e. gristle), it will benefit from cooking longer. If it’s tough and starting to dry out (i.e. no fat left and no connective tissue), it’s because of the cut of meat didn’t have enough fat to begin with and cooking it longer will only make it tougher. 

Hope that helps!

]]> By: Ramen lover http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31510 Ramen lover Thu, 12 Apr 2012 17:21:00 +0000 http://norecipes.com/?p=6161#comment-31510 Hi Marc, A lot of people cook ramen soup for very long hours like 20hours or even longer. Do you think cook the bones longer the better it taste? And I just want to make sure about the salted fat back. I couldn't find salted fat back, but I get the fat back directly from my butcher (fresh not salted). Does it make any different? Last question: the chashu I made still don't have the feeling like melting in the mouth. I cook the chashu for one hour and 20 minutes. Do you think 2hours cook can make it softer? Thank you. Hi Marc,
A lot of people cook ramen soup for very long hours like 20hours or even longer.
Do you think cook the bones longer the better it taste?
And I just want to make sure about the salted fat back.
I couldn’t find salted fat back, but I get the fat back directly from my butcher (fresh not salted).
Does it make any different?
Last question: the chashu I made still don’t have the feeling like melting in the mouth.
I cook the chashu for one hour and 20 minutes. Do you think 2hours cook can make it softer?
Thank you.

]]> By: Yogicfoodie http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31498 Yogicfoodie Wed, 11 Apr 2012 02:05:00 +0000 http://norecipes.com/?p=6161#comment-31498 Hi again Marc, I am on a quest to make my replica of Ippudo ramen.  After having it everyday for a week, and now am back at home, away from my addiction pot, gotta make my own.  (I think they must pour in some magic dust in their broth or something...) Chashu is done, my trotters are being defrosted in the fridge, and I'll be picking up the chicken bones and the pork leg bones from my butcher shop tomorrow.  I've read your recipies above and one for the miso ramen at least ten times, and am so dying to make this. Couple of questions for you... If I'm doubling the recipe, how long should I cook for?  10 hrs. or is it longer the better? When you say 1 small head garlic trimmed but whole, you mean 1 head of garlic peeled, and trimmed, but not smashed or sliced, am I correct? I don't mean to be nit-picky, but I MUST succeed, a failure is not an option this time! I'll let you know how this turns out.    Hi again Marc,
I am on a quest to make my replica of Ippudo ramen.  After having it everyday for a week, and now am back at home, away from my addiction pot, gotta make my own. 
(I think they must pour in some magic dust in their broth or something…)

Chashu is done, my trotters are being defrosted in the fridge, and I’ll be picking up the chicken bones and the pork leg bones from my butcher shop tomorrow. 
I’ve read your recipies above and one for the miso ramen at least ten times, and am so dying to make this.

Couple of questions for you…
If I’m doubling the recipe, how long should I cook for?  10 hrs. or is it longer the better?

When you say 1 small head garlic trimmed but whole, you mean 1 head of garlic peeled, and trimmed, but not smashed or sliced, am I correct?

I don’t mean to be nit-picky, but I MUST succeed, a failure is not an option this time!

I’ll let you know how this turns out.

  

]]> By: Jeff http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31496 Jeff Tue, 10 Apr 2012 22:08:00 +0000 http://norecipes.com/?p=6161#comment-31496 Hi Marc. Thank you for this site and thank you for this recipe. I'd been wandering in the wilderness creating flat, uninspired, brown soup which lacked the essence of what makes ramen delicious. When I read your recipe, I got really excited and got to work on assembling the ingredients. I followed the recipe very closely (which I never do)and took it slow. It turned out AWESOME (and was even better the next day!) I invited my Japanese ex-pat workmate over to try it and it went over super well. The only thing that proved daunting was that the pork cheeks I picked up still had the skin on them. It was difficult to get them trimmed up an thus the chasu in the soup was a bit fatty. I can't wait to give it another try.    Hi Marc. Thank you for this site and thank you for this recipe. I’d been wandering in the wilderness creating flat, uninspired, brown soup which lacked the essence of what makes ramen delicious. When I read your recipe, I got really excited and got to work on assembling the ingredients.

I followed the recipe very closely (which I never do)and took it slow. It turned out AWESOME (and was even better the next day!)

I invited my Japanese ex-pat workmate over to try it and it went over super well.

The only thing that proved daunting was that the pork cheeks I picked up still had the skin on them. It was difficult to get them trimmed up an thus the chasu in the soup was a bit fatty.

I can’t wait to give it another try.

  

]]> By: come in talk about all ur r/s problems - Part 7 - Page 160 - www.hardwarezone.com.sg http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31401 come in talk about all ur r/s problems - Part 7 - Page 160 - www.hardwarezone.com.sg Wed, 28 Mar 2012 13:32:21 +0000 http://norecipes.com/?p=6161#comment-31401 [...] cooked pork and raw ones but i can't tell from the video his end result looks quite good leh. Tonkotsu Ramen Recipe __________________ Beneath this flabby exterior lies an enormous lack of [...] [...] cooked pork and raw ones but i can't tell from the video his end result looks quite good leh. Tonkotsu Ramen Recipe __________________ Beneath this flabby exterior lies an enormous lack of [...]

]]> By: Cici Yi http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31398 Cici Yi Wed, 28 Mar 2012 02:05:00 +0000 http://norecipes.com/?p=6161#comment-31398 OMG...I finally found an authentic ramen receipe. This is just amazing. OMG…I finally found an authentic ramen receipe. This is just amazing.

]]> By: Rikke Olsen http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31390 Rikke Olsen Mon, 26 Mar 2012 12:17:00 +0000 http://norecipes.com/?p=6161#comment-31390 Hi again, Mark! Just wanted to let you know that my Japanese friend were VERY happy to eat the tonkotsu I made!I will do that again, for sure!Thanks so much! Hi again, Mark!
Just wanted to let you know that my Japanese friend were VERY happy to eat the tonkotsu I made!I will do that again, for sure!Thanks so much!

]]> By: Rikke Olsen http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31347 Rikke Olsen Tue, 20 Mar 2012 11:31:00 +0000 http://norecipes.com/?p=6161#comment-31347 After having been in Japan, I'll never eat sushi in Denmark again; the quality is too low, the fishes are too few and the price is WAY too high (if you make it yourself, the price is OK, but if eating out, it's like 4 times the Japanese prices). After having been in Japan, I’ll never eat sushi in Denmark again; the quality is too low, the fishes are too few and the price is WAY too high (if you make it yourself, the price is OK, but if eating out, it’s like 4 times the Japanese prices).

]]> By: Marc Matsumoto http://norecipes.com/blog/tonkotsu-ramen-recipe/comment-page-4/#comment-31333 Marc Matsumoto Mon, 19 Mar 2012 13:53:00 +0000 http://norecipes.com/?p=6161#comment-31333 Crosswise should be fine. I'm guessing it was the lack of trotters then. Keep in mind that the soup will be more like a creamy beige color until you add the tahini and fatback.  Your story reminds me of being asked by a host family to make sushi one night in Hesingor. I had to go to Copenhagen just to get sushi rice, seasoned it with wine vinegar and used things like lumpfish caviar and gravad laks till fill it.  Crosswise should be fine. I’m guessing it was the lack of trotters then. Keep in mind that the soup will be more like a creamy beige color until you add the tahini and fatback. 

Your story reminds me of being asked by a host family to make sushi one night in Hesingor. I had to go to Copenhagen just to get sushi rice, seasoned it with wine vinegar and used things like lumpfish caviar and gravad laks till fill it. 

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