Rich and Creamy Tonkotsu Ramen with Noodle Recipe

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Pln23pOMNlU

The numbers don’t lie! In a clinical study, 93% of participants reported Dream helped them get better sleep. Click https://shopbeam.com/brianlagerstrom or scan the QR code to shop Beam’s biggest sale and get up to 50% off. Don't miss out on this limited-time offer! Only hemp-free Dream flavors are eligible for international shipping. Discount auto applied - no code necessary. • Broth tare inspired by motoki ramen academy. Check out their video: https://tinyurl.com/y25yxy45 • ☕Like this content and want to show support? Buy me a coffee here: https://ko-fi.com/brianlagerstrom • 🔪GEAR: • PASTA ROLLER CUTTER: https://amzn.to/3GlsFKw • 8QT STOCK POT: https://amzn.to/3wWpXGO • DIGITAL SCALE: https://amzn.to/30bNZO3 • IMMERSION BLENDER: https://amzn.to/36ycPf2 • KITCHEN AID MIXER: https://amzn.to/3IGRS3s • QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx • ANCHOVIES: https://amzn.to/411303e • KOMBU: https://amzn.to/3SY2v8e • BONITO: https://amzn.to/47GDoez • DRIED SHITAKE: https://amzn.to/47YuSYi • RAMEN BOWLS (from Fable) — https://get.aspr.app/SHCfY Use BRIANLAGERSTROM10 to get 10% off your order • *As an Amazon Associate I earn from qualifying purchases* • • RECIPE (makes 4 bowls) • PORK BROTH • 5lb/2 1/4kg pork neck bones • Piece of pork trotter • Piece of pork fat back or pork belly • Water • Add pork parts to large stock pot, cover with water, bring to a boil then drain water from pork rinse bones. Add rinsed bones to pressure cooker top with 5000g/5L water. Cook, high pressure for 80 mins. • Return broth bones to large stock pot bring to boil for 30 min until broth has taken on an opaque quality has reduced by 25-30%. Strain out solids. • TARE • 30g (~1c) Kombu • 30g (2 1/2c) bonito flake • 30g (about 2c) salted, dried anchovies • 30g (about 2c) dried shitake • 500g (1 3/4c) light soy sauce • 5g (1 1/4t) sugar • 1500g/mL water • Combine ingredients, bring to simmer. Off heat, cover, steep for 1 hour. Strain out solids. • PORK CHASHU • 3-4lb/1.5kg boneless pork shoulder • Cooking twine, optional • 3000g/mL water • 1 knob ginger, sliced • 500g (1 3/4c) soy sauce • Tie pork into a roast shape as shown @2:58. Sear meat on all sides in heavy bottomed pot or dutch oven over med-high heat. When roast has been seared, add water, sliced ginger, soy sauce. Bring to simmer, reduce heat to low, cover, continue to cook for 90-100 min. • When finished, texture should be soft, but not shreddable. Allow to cool in liquid then wrap refrigerate. • RAMEN NOODLES • 450g (3 3/4c) bread flour • 5g (1t) coarse salt • 8g (1/2T) baked soda (baking soda spread on parchment’d sheet tray, baked 225F/105c, 1 hour) • Tiny pinch of egg yellow food coloring • 160g (2/3c) water • Add flour, salt, baked soda to food processor. In separate container, mix food coloring into water. With processor running, stream in yellow water. Dough will be dry pebbly. Allow ito sit for 30 min to hydrate. Press together into a mass. Cut into 4 strips then link together into 1 long belt. Roll flat wide into a shape that fits through a pasta roller. I'm using the kitchen aid pasta attachment. • Feed dough through on the widest setting, fold in half repeat. Reduce roller thickness, feed pasta through, repeat several times until the dough turns into a more smooth, pasta looking sheet. Fold dough in half, increase roller thickness, repeat several more times until you get a smooth sheet on #6 on the roller. • Cut this long sheet into 12”/30cm sheets then drop each through a spaghetti cutter (or hand cut). Measure into four, 5oz portions. Cover refrigerate until ramen time. • SOY SAUCE EGGS: • 6 eggs • 50g (1/4c) water • 50g (1/4c) mirin • 50g (3T)soy sauce • Boil eggs 7 minutes then drain transfer to ice bath. Once cooled, peel move to a food storage bag with water, mirin, soy sauce. Press out air marinate for 4-24 hours. • AROMA OIL • 75g (1/3c) canola • 10g (1/3c) sesame oil • 10g (2-3 clove) minced garlic • 10g (2t) grated ginger • 30g (2T) gochujang • 5g (2t) paprika • 50g (1/4c) mirin • 10g (1 1/2t) honey • Combine oils, garlic, ginger in sauce pot over med heat until sizzling fragrant. Stir in gochujang paprika. cook for 30 sec. Add mirin honey. Transfer to high sided container spin with immersion blender until smooth. • • TO SERVE EACH BOWL: • 200g (3/4c) tare • 350g (1c) pork broth • 1 portion of ramen noodles • Marinated egg • Sliced scallions • Aroma oil • Add tare broth to sauce pot. Bring to boil. Remove from heat spin with immersion blender until creamy. Add 2 sliced of pork to heat through. • Add noodles to salted boiling water. Cook for 90 sec. • Add hot creamy broth to a warm bowl. Add cooked noodles, top with warmed pork, halved egg, scallions, dab of aroma oil. • • CHAPTERS: • 0:00 Intro ramen broth • 1:46 Making tare • 2:47 Making the pork chashu • 4:12 finishing the ramen broth and chashu • 7:14 making the ramen noodles • 11:43 Soy sauce eggs • 12:22 Aroma oil • 13:25 Putting it together

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