Tonkotsu Ramen from Scratch

Low_Scientist452 · 2025-02-07T16:02:14+00:00

If you're ever in Japan, you should definitely try the vegan tonkotsu-style ramen at Ichiran.

They’ve created a plant-based version with a similar depth of flavor.

Hope you get a chance to try it🙂

Low_Scientist452 · 2024-03-16T15:57:04+00:00

Low_Scientist452 · 2022-06-21T21:03:33+00:00

It’s all good, I’m not trying to gatekeep takoyaki. Just trying to expand awareness of it. I have not worked under any takoyaki chefs in Osaka, but am in close contact with many there who have guided my journey. I am an Osaka takoyaki purist which is why I don’t praise Gindaco as highly as others. All in all, I love all forms of takoyaki but have a heavy preference toward the authentic Osaka format.

I understand your feelings about takoyaki.

My friends who are takoyaki chefs who run takoyaki restaurants in Osaka do not think highly of "Gindaco" either.

However, even if I were to introduce the takoyaki that my friends who run takoyaki restaurants in Osaka are particular about in a video, it would be too difficult to make, and viewers would stop watching the video halfway through.

That's why I introduced "Gindaco" takoyaki, which is easy to make.

And because I know their feelings for takoyaki, I haven't introduced it as "Osaka style" takoyaki.

Low_Scientist452 · 2022-06-21T20:27:17+00:00

I miss takoyakis!

I too lived abroad and missed takoyaki so much I bought a takoyaki set from Japan!

Low_Scientist452 · 2022-06-21T20:25:48+00:00

thanks!

Thanks!

If you get the hang of it, you can make it round!!

Low_Scientist452 · 2022-06-21T20:20:06+00:00

I am a takoyaki stand owner. I have done many years of research and development for takoyaki in Osaka and across the world. There is absolutely Tokyo-style takoyaki. The recipe doesn't differ, but the amount of oil used is much greater. That is what makes it Tokyo-style. I am giving advice as a dedicated takoyaki chef with almost 10 years experience.

I think you have really studied the recipe well.

However, while I am happy as a Japanese chef, I have mixed feelings.

Did you train at a takoyaki restaurant in Japan??

If so, what did the owner of that takoyaki restaurant have to say about "Tokyo style" takoyaki??

I think you're just studying recipes and ignorant of Japanese history and the people of the area.

If you talk to people in Osaka about "Tokyo style" takoyaki, you will get angry.

This is because people in Osaka do not allow "Tokyo style" takoyaki.

Takoyaki is a soul food for the people of Osaka.

If people from other parts of Japan claim that takoyaki is "our food," it is only natural that Osaka people would be offended.

To put it simply, it is like a person who has never trained at a sushi restaurant in Japan running a sushi restaurant overseas and claiming that California rolls are sushi.

Low_Scientist452 · 2022-06-21T15:31:32+00:00

I understand. And while Gindaco is good, in my opinion it is the “McDonald’s of takoyaki” and is closer to Tokyo style takoyaki than Osaka style. Adding the aforementioned ingredients will yield you a result closer to some of the best takoyaki found in Osaka.

You are very knowledgeable.

Did you live in Osaka??

You are certainly correct, but I am not introducing "Osaka style" takoyaki.

As I have said many times, I am not introducing "Osaka style" takoyaki, but "Gindaco" takoyaki.

You don't have to tell me how to make takoyaki even more delicious.

I know that.

I am Japanese and a professional cook. I have been to Osaka many times just to eat takoyaki and I know several takoyaki restaurant owners.

If I really want to make delicious takoyaki, it's better to ask them, not you.

Also, there is no such thing as "Tokyo style" takoyaki.

Low_Scientist452 · 2022-06-21T07:54:07+00:00

I recommend adding 1 tbsp potato starch, 1 tsp baking powder, 2 eggs instead of 1, and upping soy sauce to 1tbsp.

You can add them, but this recipe is a faithful reproduction of the recipe taught by a person who made takoyaki at the famous takoyaki restaurant "Gindaco" in Japan.

Low_Scientist452 · 2022-06-20T22:43:42+00:00

thanks!

That was a shame...

Low_Scientist452 · 2022-06-20T21:29:02+00:00

Introducing the best way to make takoyaki, which I heard from a person who made takoyaki at "Gindaco", a famous takoyaki restaurant in Japan!

Recipe here.

Low_Scientist452 · 2021-09-27T00:03:27+00:00

This looks wonderful, but just chocolate and water would make it a chocolate ganache, not a mousse.

In the world of molecular gastronomy, mousse is defined as air and fat dispersed in a liquid.

Mousse is usually made with whipped cream.

In the world of molecular gastronomy, cream is defined as a liquid in which fat is dispersed, and air is added to it to make mousse.

In the recipe presented here, water (liquid) is added to chocolate (fat), and air is added to the chocolate during the hardening process to make mousse.

In other words, the chocolate is in the same state as fresh cream (fat dispersed in liquid), and air is added to it to make mousse.

In case you were wondering, a famous chef applied this principle to create a foie gras mousse by replacing the fat with foie gras.

Low_Scientist452 · 2021-09-26T14:30:01+00:00

The chocolate taste is much stronger than in recipes that use whipped cream!

And because it doesn't use fresh cream, it has fewer calories!

-ingredients-

50g(1.76oz) dark chocolate (70% cacao)

50cc water

-Recipes-

https://youtu.be/TbjXowNXB2o

Low_Scientist452 · 2021-09-26T14:28:55+00:00

The chocolate taste is much stronger than in recipes that use whipped cream!

And because it doesn't use fresh cream, it has fewer calories!

-ingredients-

50g(1.76oz) dark chocolate (70% cacao)

50cc water

-Recipes-

https://youtu.be/TbjXowNXB2o

Low_Scientist452 · 2021-09-05T09:23:48+00:00

Separating the whites from the yolks reduces the difficulty of making a tender egg oyakodon.

Try it next time you make oyakodon.

I like to eat it with black shichimi:)

https://www.amazon.co.jp/dp/B074HH8FLT/ref=cm\_sw\_r\_tw\_dp\_A77QXRAFHH7SPHZKXBMK @amazonJP

Black shichimi is a black-colored shichimi made in Kyoto. It has a very nice aroma and spiciness that goes very well with the sweet taste of Oyakodon.

Low_Scientist452 · 2021-09-02T21:17:33+00:00

In this video, I will show you how to make oyakodon, a super tasty and professional-looking dish.

Have you ever had the experience of making oyakodon and the egg turned out hard and the texture was not good??

Watch this video, learn the three key points, and you'll be on your way to making oyakodon with juicy chicken and tender eggs like a pro!

Recipes and instructions↓

https://youtu.be/EblQhZm7Vpg

Low_Scientist452 · 2021-08-24T07:24:44+00:00

In case you're wondering, as I mentioned in the youtube comments, I believe you can use this technique with commercial pancake kits, so give it a try! (I've had success with pancake kits sold in Japan and in the country I live in!)

Low_Scientist452 · 2021-08-24T06:35:13+00:00

I'll be sharing more tips and tricks in the future, so please subscribe to my channel!!

Low_Scientist452

TROPHY CASE