Tonkotsu Ramen | Basics with Babish

Published on Oct 4, 2018
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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: us-tv.org/tv/video-GXDQOSbcmv4.html
Chashu pork: us-tv.org/tv/video-NCHOyqMUj4o.html?t=34
Other Ingredients:
+ For the marinated soft boiled eggs:
Soft boiled eggs
Soy sauce
Mirin
+ For the tare:
Vegetable oil
Dried anchovies
Soy sauce
Mirin
Bonito flakes
Sake
+ For the homemade ramen noodles:
Baking powder
All purpose flour
Bread flour
+ For ramen assembly:
Sliced chashu pork
Cooked ramen noodles
Tare
Tonkotsu broth
Nori (dried seaweed)
Scallions
Menma
Special Equipment:
Rolling pin
Pasta roller (stand mixer or otherwise)
Music: "Mr. Miyagi" Blue Wednesday
soundcloud.com/bluewednesday
www.bingingwithbabish.com/podcast/
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Comments

  • 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.

    • You should open a restaurant. Not like 5 star but 3.5 - 4 star restaurant.

    • Even funnier considering you said, “yes, that’s what I meant to say” immediately afterwards

    • Would you have any substitutions for the alcohol and f'ish?

    • I love you, I love your channel and everything that you do 😍😍😍😍

    • Binging with Babish I think the soy sauce u use is probably a chinese one, but actually there's a noticeable taste difference between the chinese ones and japanese ones, so I recommand trying the recipe again with the japanese ones

  • I came here for the *ramen*

  • Dear sweet baby Jesus

  • Wow! Sadly, I have nothing more than WOW! I just.....I dont, cant.....not sure......WOW

  • WOAH I thought it was Simon Whistler at first when I was scrolling by

  • One of the best recipes I´ve watched. Good job!

  • I am rigorously shook

  • WTF I'm Japanese THIS IS NOT a REAL RAMEN

  • I am disappointed I didn't get to see a shadow clone jutsu

  • Advanced with Babish :P

  • HE HAD THE NOODLE DREAM!!!!

  • These are some high class basics

  • Im sure Naruto would love this.

  • Anyone else want to see clam chowder at some point? Manhattan or New England, or both! :) it’s a struggle to make either, (for me LOL), and I’d love to watch a Basics with Babish on chowder!

  • I appreciated this video. :) Especially about how to get the water for ramen because that has puzzled me. I've heard the slurping is more about not burning yourself than insulting or not insulting anyone though. XD

  • I don't have mirin

  • *Ramen* for *Wamen*

  • Naruto would be proud

  • you forgot the *NARUTO*

  • Supert but you talk a lot to fast

  • I thought he eggs were gonna be marinated in piss...

  • why don't you go for masterchef

  • Have you done naruto raman?

  • 800 People disliked because of the fish pun

  • Pls make a Naruto Ramen Bowl!!

  • 5:30. Epic fail. I wish he can invite a real person who knows how to handle everything in.

  • I don’t thing any recipe that uses a sous vide can be called “basic.”

  • beautiful!!! i loved watching this

  • Now why wouldn't Po want to persue this as a career?

  • Nice video Babish, but would you ever consider going vegan? Just kidding.

  • AND A GUN

  • 3:46

  • Vietnamese pho from curb you’re enthusiasm! The episode where larry asks the waiter if the chef “made a face” when he wants his fish broiled instead of fried.

  • Dude! You are awesome! I just developed a complete Ramen bowl recipe for almost everything from the Hanjuku to the yakitori and would love your opinion on them. I take my Tokontsu and cut it with my Dashi to pull more umami. It's no rum ham but fml! Lol

  • Looks delicious, but it’s way to much work for some ramen

  • didn't think you liked football or dortmund, but apparently you're a fan of the bvb ;)

  • "It is a mild skin irritant so make sure not to touch it.....now make your noodles with it to eat"

  • I did get my pasta roller thing for Christmas lmao

  • Just go to college lmao

  • Using chinese soy sauce for japanese ramen. Sacrilege

  • I want to become a good cook like you some day. Ive never cooked once in my life so i will be starting from scratch once i get my life together.

  • The Dark Souls of food. Harm yourself until satisfaction is achieved

  • I’m eating Taco Bell while watching this. I hate myself

  • *Naruto wants to know your location*

  • I love this channel so much 🤩😍😍

  • I feel insulted that you havent made the stew from The Hateful Eight :(

  • Loser

  • I'll take a T-bone steak

  • "I think that's the only way you can get one of these, as a Christmas or wedding gift." NOT TRUE. I'm getting it as a graduation gift.

  • Daddy bab.

  • Please make a video on Xiao Long Bao (soup dumplings) please 😅

  • I'm beginning to question my definition of the word 'basics'...

  • "Like a fish tea" proceeds to dump the contents of the pan into a tea strainer

  • Make Studio Ghibli food

  • If you slurp that shit “loudly and proudly” at my house, my immigrant drill sergeant mom will slap you so hard you will travel directly to Japan and start a grassroots movement to stop making slurping sounds at noodle restaurants.

  • I literally went out of my way to see how much the kitchen aid attachment was and I’m shook.

  • Next time, make some Ramen from Naruto xD

  • Needs takana, but good luck finding that.

  • Japanese cooking is always so bland compared to Chinese and South East Asian cooking.

    • I wouldn't say bland, but sure as shit needlessly complicated and really not worth the effort.

  • You may or may not started making coke with the baking soda part.

  • Where the hell's your video to your broth?

  • I know its cooking and it so it doesn't count, but the mixed measuring standards drives me nuts in cooking. 4Oz+2Tb water and some grams of something... tablespoons, ounces, and grams all in 5 seconds. Every standard measure in the world finds its way back to the metric standard in the end so can't we just use metrics for everything?

  • Theres a local ramen restaurant downtown where I live and my first encounter with traditional ramen was Tonkotsu ramen. Definitely worth every cent. Unfortunately I had a stomach bug that day but I still powered through.

  • You COULD go two days of prep for this kind of bowl of noodles... But why? Why would you do that?

  • you should make udon next!

  • Advance with Babish! 😋

  • I couldn’t find the broth process video

  • This looks amazing. I need it

  • A. can you please post a recipe for this?!?! and B. Can you do one for pho?

  • I don't have the resources or the wallet to make this ramen but the end result looked hella satisfying

  • You’ve inspired me to try cooking some more! I have a fussy husband but this is sure to impress! Arigato Babish!

  • Is alkaline salt similar to washing soda? You can also bake baking soda to get washing soda (change the pH).

  • show off

  • Babish, I love your channel, but I don't think we're at the part in our relationship where you teach me about self-love.

  • at the japanese people here: is it correct to make the tare with anchovis? does it belong in a traditional tare? I thought it's just mirin, soy sauce, garlic, ginger (,katsuobushi, kombu)?

  • I'm a college student and not old enough to buy alcohol is there a decent substitute for it?

  • My sister made this. The only caveat was she used packaged udon noodles rather than homemade ramen noodles. It basically came off like bacon noodle soup. Wasn't bad. Didn't care for the marinated egg.

  • So handsome, ramen looks great too ha

  • Heading out today to get the ingredients to make my own Tonkotsu broth, thanks for giving me the confidence :) (one quick note: the link in the description for the Tonkotsu broth goes to your Tampopo Ramen video, I had to dig for the tonkotsu one which is in the 2nd half of your Arrested Development Special, hot ham water)

  • Anchovies?!

  • Nice!

  • Just my opinion, as fun as all that would be, I'd rather go to a ramen shop

  • “ and really isn’t loving yourself the most important technique that I could teach you? “ I...I love this man. 😭❤️

  • Babish!! Where is the tonkotsu broth video? The link on this video is the tampopo ramen not the tonkotsu. I like to see your process although i already have your recipe lol

  • Faltou o Oleo!

  • what sake did you use?

  • If you’re gonna eat prepackaged cheap ramen go for Nongshim. Their shin ramen is THE BEST.

  • "That .39 cent crap you used to eat in college" I also still eat that stuff and its weird how you can crave it from time to time

  • This looks really good but one thing I would suggest is putting a piece of kamaboko

  • taking a sip from the martini, was that a Julia child's referance?

  • Your comments are funny af

  • How do you prepare your menma?

  • I think I would rather build a Mars rover since it’s obviously easier...

  • How did you make the broth? It looks delicious

  • I've had tonkotsu ramen in San Fran, and a bunch of times here in Korea. But nothing compares to having the real Hakata ramen in Hakata Fukuoka, NOTHING! lol

  • I just wanted to know how to make the noodles, no way am I going this far!

  • just a couple of suggestions: try adding a tiny bit of oil to the bottom of the bowl. black garlic oil is 1 of my favorites, also a hot chile oil is good, even a basic sesame oil works. honestly, you could even just drop a 1/4 of a tsp of the grease that cooked out of the pork. but trust me, that little bit of extra oil makes a HUGE difference. also, you should use a wire to cut the eggs. theres actually a cool little tool you can get for it, or just use a piece of stainless steel wire, or a piece of thread...but if you make ramen on a regular basis, its more than worth the one or two bucks to order the tool online. it makes a cleaner cut, and you lose basically no yolk. also, if you use refrigerated eggs, and you ever get that problem where cold eggs crack when being put into boiling water, just use a thumbtack/push pin, and poke a hole in the fat end of the egg where the little air bubble usually is. it will allow the egg to release that pressure caused by the rapid change in temperature, and keep it from cracking. and finally, what the hell is up with that dollhouse sized ramen bowl?

  • What about the ramen from naruto

  • And I thought Pho was a pain in the ass to make.

  • Thanks Babish!!! I'll try not to F it up...Especially the noodles.