Tonkotsu Ramen | Basics with Babish
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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: https://youtu.be/2U_0OlCizx0?t=212
Chashu pork: https://youtu.be/NCHOyqMUj4o?t=34
+ For the marinated soft boiled eggs:
Soft boiled eggs
+ For the tare:
+ For the homemade ramen noodles:
All purpose flour
+ For ramen assembly:
Sliced chashu pork
Cooked ramen noodles
Nori (dried seaweed)
Pasta roller (stand mixer or otherwise)
Music: “Mr. Miyagi” Blue Wednesday
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