How to Make a Spicy Tonkotsu Ramen with an Instant Pot (Recipe)
For more great Instant Pot recipes, please visit InstantPotEasy.com
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.
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.
Can you do this specific ramen again as a 2.0 like "what I learned" video? Love ur videos
It seems so good! I love so much ramen….
* – *
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!
I think tonkotsu is whiter outside Japan, on average, because the very rustic shops that might not even make it in Tokyo where people think paitan of that quality (if not all paitan) are basically dock workers' carbo load food that would make them fat (ie what Hakata ramen was; it might be similar to seolleongtang, but it's not as "clean" as that). Those that did branch out started branching out through Tokyo, ie the chains that have international locations started their way out by making it in Tokyo first (where the others might not be a hit in Tokyo) and gaining fans from travellers who landed first in Tokyo. Then these travelers tend to think this is what all ramen is to the point that I've had people act surprised by what Tsuta's soup looks like (well, the old soup; I heard they're doing paitan now) or what the hell Kitakata is if not stock with some soy sauce that needs more soy sauce and sugar (because after Hakata via Tokyo, what people outside Japan know is Osaka) that lacks the fat content of Taiwan beef noodles.
And then in turn since these were what gained ground the Japanese (including Japanese-Americans who were already there) that followed did the same soup, and then locals only know these so when locals opened their own they were doing the same stuff. Not to mention there's another good reason for going with paitan: to distinguish themselves from pho and Taiwan noodles, and practically anything else in those locales like batchoy in central to northern Philippines, which is basically assari tonkotsu+niboshi shoyu with pig offal (although they have an equivalent to Jiro Ramen that like some pho stores includes fried rolls, but the reliance on cornstarch slurry makes it feel more like noodles in a gelatinous tsukemen sauce than noodle soup…think Chinese egg drop soup, but it's pork bone broth).
Couldn't you just have cut off the sediment from the gelatinized soup and save a bunch of time? Also, from what I understand, really good tonkotsu soup is supposed to be "funky and really smelly". Doesn't sound appealing but those are usually the better tasting ones.
What bones are easiest to use – and how would you tell if the broth is too thick? Sorry, – never made tonkotsu before >_<
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.
Do a video/have you done a video on the best ramen to make for your first time(?)
really appreciate you showing the mistakes part of the videos too. it's great for learning
this should have been called how not to make tonkotsu soup….
That is one hella amount of work for a soup. Not even including making the ramen noodles and the pork roll thingy. Interesting tho…
Your pressure cooker is 6 quarts, right? Mine’s around the similar volume so I’d happily use your recipe whenever possible 😁
Great video as always.
Also, congrats on the 200k subs!
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
Would be super nice with a slow cooker recipe too. Thanks for this
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
can also say hip banes do really suck
it looked really smooth
When making Paitan I use a cheese cloth and works pretty good on straining the broth. Great video as always
"Generally you don't want to be heating soup over and over…" — Curious. Why not?
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.
Which brand of dry seaweed do you like the most?
Instead of reheating and re-straining out the sediment, why didn't you just slice away the gray layer when it was still in gelatin form?
FINALLY a recipe for lazies like me!! 🙂 Thank you!
Dude you just changed my tonkotsu world Ive never thought of using my pressure cooker….
Another banger gonna make this tonight !
SPICY TAHNKAHTSOO RAYMEN
Proud of your achievement 👏, didn't realize you now have over 200k subscribers!!
Keep up the good work.
Why didn’t you just use a thin food wire (?) to saw off the sediments? Wouldn’t it have been quicker than reheating to get the Sediments completely out? Assuming it was on the bottom of course?
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!
quick question: could you have cut off the sediment from the solidified tonkotsu broth, instead of heating/straining?
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?
I love this dude
Hey question! How big is your instant pot?
You work so hard when you make your ramen. It's nice to see someone that truly appreciates good ramen. ✌️
How long does your chashu keep in the fridge and what would you suggest as a way of extending it's shelf life?
I recently found out the supermarket in my town will special cut slabs of pork belly instead of side pork slices if you ask!
Nicely done recipe.
You didn't use your fancy green onion technique. 😊
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.
“Saves about six hours”
Me: listens closely
It's a ramen that looks very delicious.
Chili oil is working spicy.
I made your old tonkotsu recipe and it turned out great, but it still took 6 hours to do everything 😭😭 i wanna test this soup recipe out bc a 2 hr soup sounds super tempting
Have you done a video about is Ja Jiang main? I know that's the Chinese name, but I'm curious about the Japanese counterpart. Great video!
What would happen if you were to use only pig feet/trotters? I'm guessing it would come out way too thick?