Tonkotsu Ramen | Basics with Babish

Published on Oct 4, 2018
Enter offer code “Babish” at for 10% off your first purchase, or visit:
Tonkotsu ramen: less an essential skill and more a right-of-passage for the modern home cook. And, you know, an essential part of Japanese culture and day-to-day life. Sure, it takes two some-odd days to make, and sure, you can burn your hands on the alkaline salt, and sure, getting every element just right is a constant barrage of challenges. But with that first steamy slurp comes a superlative sense of accomplishment - not to mention, a truly delicious dinner.
NOTE: Any time I said baking powder, I meant baking soda - do not write and perform voice-over at 7AM when you are not a morning person.
Ingredients and Method for Broth and Pork:
Tonkotsu broth:
Chashu pork:
Other Ingredients:
+ For the marinated soft boiled eggs:
Soft boiled eggs
Soy sauce
+ For the tare:
Vegetable oil
Dried anchovies
Soy sauce
Bonito flakes
+ For the homemade ramen noodles:
Baking powder
All purpose flour
Bread flour
+ For ramen assembly:
Sliced chashu pork
Cooked ramen noodles
Tonkotsu broth
Nori (dried seaweed)
Special Equipment:
Rolling pin
Pasta roller (stand mixer or otherwise)
Music: "Mr. Miyagi" Blue Wednesday
My first cookbook, Eat What You Watch, is available now in stores and online!
Barnes & Noble:
Theme song: "Stay Tuned" by Wuh Oh
Binging With Babish Website:
Basics With Babish Website:


  • BAKING. SODA.* I'm so sorry, any time I said baking powder, please interpret that as baking soda. I'm shy on sleep and I have lain waste to my own voice-over.

    • Can you do ramen recipes with other meats like beef or chicken? Also can you do a soba noodle bowl?

    • I wonder how many people ruined their noodles with baking powder?

    • HEY HI SORRY TO BE OBNOXIOUS the broth link in the description of this ep is linking to tampopo ramen, but it should be linking to the "Hot Ham Water" bit of the Arrested Development ep, anyways I'm recreating this right now and looking forward to the results and thank you so much again for making these!!!

    • Fix your video description then!

    • what i do is 40ct packages. then tender meat from a pig. then slice it when its raw in thin 5mm slices. bake them at a high temperature for a short period of time. then i make what you can call upgraded instant ramen. ---------------- since its quite a lot of work to make your own pasta i dont always do this but i do make ALWAYS my own lasagna sheets. and create a 5-8 layered lasagna, depending on how much sauce i have. lasagna sheets are quite thin (like setting 2-3, on my manual roller)

  • I guess it technically is basics with babish if you are using alkaline salt

  • Americans make Tonkotsu and Tonkatsu sound like the same thing even though they are completely different

  • I don't eat pork and can't cook it in my house, what would be the chicken version?

  • The link in your description no longer takes you to your tonkotsu broth video, it got swapped to the tampopo ramen video. Either way I'm excited to try making it :D

  • IM SO HAPPY... I’ve been wanting to find how to make this / eat this!! Thank you for making this video 😂💕💕

  • The whole slurping thing being a compliment to the chef is a myth. People just kinda do it in Japan it’s seen as normal. Some people say it aerates the noodles in your mouth.

  • Too much drama

  • I love his commentary that included his humor

  • The link for the Tonkotsu broth is wring and i can't find the right video... help please

  • Hello Binging With Babish... I love this Tonkotsu Ramen video, i just have a food request to ask... can we please show how to make Tonkatsu (The deep fried pork cutlet).. I'd love to learn how to make it since it is amazing to see you cook and it inspires me to try and become an at home chef... P.S at least this will teach me how to cook instead of using a microwave all the time

  • So many steps! 🙄 Hey, when do we get to eat? 😣 I'm never attempting this at home.😏

  • Do a Pho next

  • My mom used to make this while she made me close my eyes and wait for 2 minutes

  • *where is NARUTO*

  • Make dumplings from Kung fu panda or the noodles too

  • arent you supposed to remove the guts from the dry anchovy ? just asking

  • And a GUN!!!!

  • I ate a hot pocket while watching this

  • In Mississippi ramen is 14 cents a package

  • Should have put naruto im it

  • How is this a basic?!

  • I are Japanese and you are now samurai babish hahahahhaha

  • There sure are a lot of weebs in this comment section

  • While watching this I made some beef packet ramen noodle on my stove.

  • babish dont know how to cook....

  • That looks freaking delicious!

  • h aha funnty noodle man

  • Forgot the gun...

  • "Don't touch it!" - I even tasted it.

  • Good thing shin sen gumi is just around the corner.

  • There just isn't anything more satisfying than ramen. Sometimes I eat two bowls back-to-back, and the owners of the ramen shop think i'm nuts.

  • Make ponyo noodles please!

  • You burned it Babs

  • That looks really good, but I'm too scared to try and make it. I'm just gonna stick to putting frozen peas and corn in chicken top ramen. Maybe add some canned chicken if I feel like I need some protein.

  • Come on guys, we know this. Always love for a nice Hard dough when you’re making ramen noodles

  • Honest question for anyone who knows; will Baked Soda turn back into Baking Soda if not stored correctly (i.e. allowed to rehydrate)? I have heard it's the dehydration of baking that turns sodium bicarbonate into sodium carbonate, but but haven't seen anything about the reverse process.

  • That deserves a TWO Micheline stars 💫

  • Just wanted to check, I remember seeing you make these noodles before at your old place. You had some trial and error but it was a fun video. I just wanted to check my sanity of existence because I could not find it. I assume you removed that video and put this one up to prevent confusion?

  • I like that you can slurp in japan I have heard it means you like the food

  • I'm assuming you can just replace the pork with chicken and or beef for the meat inclusion. Would I be correct in that sense?


  • "And really isn't loving yourself the most important technique I can teach you?" - Babish, my man, don't make me cry

  • Advances with Babish?

  • the video for making tonkatsu broth is not there anymore. the link leads to how to make tampopo ramen

  • You should make a series called bindged with babish were your review previous video that improve on the recipes from the past thank you for listening love the videos

  • You need cats in the kitchen to ensure safety and health code compliance. 😂 I've been binge watching Jun's Kitchen and Kitchen Supurrvisor Haku & Junior Chef Nagi are just amazing. Jun actually managed to out extra Andrew but only because Jun literally makes everything that can be made at home fresh. Babby-kun is leveling up though. 💖

  • I have to pay like $13-$15 for this every time I crave tonkatsu ramen ;-;

  • awe


  • I saw one video where he made tonkotsu ramen broth, but it was pork bones that he cleaned and then boiled for 12 hours, instead of the chicken broth he made in the video linked in the discription. Anybody know what video that was or am I just making shit up?

  • This recipe is great but why make your own noodles? Seriously, most ramen shops in Japan buy pre-made noodles from suppliers. As a person who made ramen noodles from scratch more than once trust me when I say that it is just a hassle and will not taste better than store-bought noodles.

  • Hey babish, do you think that you could make some homemade pepperoni rolls??

  • Dude. You're the coolest.

  • Pls make meemaw's brisket from young sheldon

  • you did miss one important component of any ramen and that is fat(chicken and/or pork). its a huge part of the ramen and really shouldnt be omited

  • Hi is there a way to make the ramen noodles without a pasta machine?

  • I love how you added air quotes when saying 'basic'

  • Why is your bowl so small? lol

  • true poetry.

  • I can't seem to find the link for how to make the broth. It just goes to the tampopo recipe and that's not the same video.

  • I love the show but I cannot stand when you refer back to older recipes instead of just supplying the recipe again.

  • Anyone think this guy is a serial killer in his free time?

  • Anyone think this guy is a serial killer in his free time?

  • Traveled to NYC this past weekend and had my first ever bowl of tonkotsu ramen at ichiran. Was amazing and I have no idea if it is true to form but your video made me seek some form of it out. Thanks for all that you do.

  • Naruto is prod

  • I have been waiting for this day for so long you beautiful man!

  • You are using HK’s soy sauce not Japanese soy sauce, they are totally defences...

  • How do you peel softly boiled eggs?? Mine just always end up smashed

  • so basically just buy ramen at the restaurant,.

  • Babish have you ever made manga/anime meat?

  • Ichiraku is that you?

  • Put a paper towel over the eggs. It wicks up the marinading liquid and keeps them covered the whole time. You can still turn them, but you don't have to as often.

  • I'm told the slurping thing is a myth. It's just not considered impolite. You shouldn't expend extra effort making noise. Chef doesn't care.

  • You are a great chef, even better than some Japanese who made a sloppy tonkotsu ramen video on US-tv, you got my 👍👍👍👍🤘👏👏👏. Never judge a book by its cover!! Even if it's a white cooking at a Japanese restaurant, taste the dishes at least before assuming!! Bro, when will you open a ramen restaurant?

  • your bowl is too small

  • Whole slurping is a sign of respect thing is actually a myth it's just the norm in Japan best thing you can do when it comes to Ramen to show your respect it's take a second to admire how it's presented and then heated as fast as possible so that it's nice and flavorful and the noodles don't get soggy

  • i love ramen

  • I bet someone below will make a naruto comment.

  • 李锦记还行

  • I like how he doesn't use the tedious cups and spoons for measurement. Just throw everything in

  • wait i thought tonkatsu was made with boiled pork bones

  • 2. DAYS. I can feed myself for a week off a chili I make over 3~5 hours. It looks delicious, but man, I've dedicated all my autism toward actual hobbies. In all seriousness, though, my mouth-pussy is watering like I wish it didn't admit and this definitely got put on my bucket list.

  • you should so asmr. you have the perfect voice for it lol

  • U can try Sauteed chicken & Seaweed Tonkotsu...

  • never have had real ramen and I highly doubt I have the skills to make this...sad face

  • Tare? Check Ramen Eggs? Check Pork Belly? Check Noodles? Check Broth??? It just magically appeared unless I missed something, arguably the most important part of Ramen... are we supposed to just use one of Marco’s Knorr stock pots or something? I see the recipe in the description and finished product in the video, but I don’t see the recipe or even glimpse of the broth being made...

    • did you read the description lmao

  • Never knew that there was a simple substance that is capable of burning you, but is ok to eat as an ingredient... 🤔

  • So.. the "Tonkatsu" broth turns out like a shoyu.. color instead? When you go to your clip inside of this video, it is clearly white-ish. I am confused... I am in search of what this video showed, which is white - tonkatsu broth. So confuzzled... 0.o Healp!!

  • What about the gun?

  • Tonkatsu Ramen, one of the only things where I can safely say that when it's done right? It's better than Snoo-Snoo. There's a ramen restaurant up the street from my college, when I am done for the semester (and the funny thing is, I am taking Japanese 1, and will be taking Japanese 2 when I am done), you bet your ass I will be marching up there and treating myself to a bowl of that delicious goodness!

  • could you relink the tonkotsu bone broth video? you seem to have linked the wrong video - I can't find the bone broth video anywhere on your channel. thanks!

  • You forgot something... *A GUN*

  • Ramen cooked by white guys = 🤮

  • tonkotsu, not tonkAtsu

  • The only thing that sucks about making food it you spend 2 hours making it then it's gone in like 20 minutes

  • Ermahgerd

  • Now thats a voice i can listen to

  • alex french guy cooking did it better tho

  • i dont have the equipment to make the pork that way :( but im definitely going to try making the broth and all other stuff xD wish i had that pasta press thingy for my kitchen aid guess ill have to get one for christmas xD