Скачать с ютуб Make the RAMEN From Naruto | Tonkotsu Ramen Recipe в хорошем качестве

Make the RAMEN From Naruto | Tonkotsu Ramen Recipe

The first 1,000 people to use the link will get a 1 month free trial of Skillshare: https://skl.sh/champsjapanesekitchen0... Hey guys! Today we’re going to be trying something different - I wanted to show you guys what I think is the simplest way to make the Ramen from NARUTO! This is a delicious Tonkotsu broth - Ton means pork and kotsu means bone - so, our soup today is made by slowly cooking pork bones until they make a milky and rich flavor. Make sure you check out some of these other videos that will help you make Ramen Toppings: Chashu:    • Make Perfect CHASHU Pork for Ramen | ...   Aji-Tama Soft Boiled Egg:    • Make the Perfect RAMEN at Home | Simp...   Dashi Broth:    • EASY Japanese Stew | Perfect for Winter   Follow Me On: 🐦Twitter:   / champryosuke   📷Instagram:   / champsjapanesekitchen   00:00 Intro 00:46 Preparing Tonkotsu Broth 02:47 Aji-Tama Eggs Recap 03:27 After Simmering Your Broth for 3 Hours 04:46 Preparing Ramen Tare 05:31 Preparing Ramen toppings 07:28 Let’s Eat 08:28 A Word From Our Sponsor Ingredients (3 Bowls of Ramen - though it depends on your personal tastes) - Please note that depending on the quality of the bones you get, you may have to blanche them first to remove any impurities and scum! Broth: - 1.5kg of Pork Bones (I used back bone, leg bone, spare-rib and trotters - but out of all of these trotters are the best to get) - 2.5 liters of water - One Piece Dried Kombu Kelp Tare: - 60ml soy sauce - 10ml cooking sake - 10ml mirin - 10ml salt Noodles: - I used Nama (fresh) package noodles - but you can use high quality dried noodles too Toppings: - Dried Nori Seaweed - Chashu - Benishouga (pickled red ginger) - Kikurage Dried Mushrooms - Naruto Maki Fishcakes - Spring Onions How to Make: - Start by placing your pork bones, water and kombu kelp into a pressure cooker and allow the steam to build up inside. (Alternatively you can do the same process in a large stock pot for around 10-12 hours on a low heat, occasionally stirring) - Allow this to cook for at least 3 hours - open the cooker and remove the kombu and any large hard pieces of bone - Gently Press down on the softer bones and they should start to break apart - remove any marrow from large bones with a chopstick and mix with the broth - continue to let your broth cook on a low heat for 20 minutes (add water at this stage if your broth has reduced too much or is too strong for your taste) - Prepare you Ramen Tare by adding 60ml soy sauce, 10ml cooking sake and mirin, 10g of salt to a saucepan and let reach a boil while stirring - until all of your ingredients are dissolved - set this aside before you prepare your ramen bowl - Prepare your toppings and heat up your broth - (pour some boiling water into your ramen bowl to heat it up and then throw away the water) - Add 2 tbsp of your ramen tare to your bowl and 300ml of your tonkotsu broth - Cook your noodles as instructed on the package, drain and add to the soup - Add your Ramen Toppings and enjoy dattebayo!