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Channel: @JoshuaWeissman
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 *
Recipe: https://www.joshuaweissman.com/post/tonkotsu-ramen
If you can't find kombu or bonito flakes: Kombu: https://amzn.to/2CVpnzK Bonito: https://amzn.to/2p6oUkn