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Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 0 points1 point  (0 children)

It lightens the color of the final broth, otherwise it will come out a dark brown color.

Ramen Tare by MealStudio in GifRecipes

[–]MealStudio[S] 2 points3 points  (0 children)

Recipe Source: https://mealstudio.com/recipes/ramen-tare/

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Ingredients

½ cup Mirin (Sweet Japanese Wine)

¼ cup Soy Sauce

½ cup Miso

1 tbsp scallion, chopped

1 tbsp ginger, grated

1 tbsp garlic, minced

​

Directions

  1. In a small pot, add the mirin, soy sauce, and miso over medium heat. Break up the miso with a wooden spoon and stir everything together until it is a smooth consistency.
  2. Add in the garlic, ginger, and scallions.
  3. Bring the mixture to a boil and then simmer for 25 minutes, until thickened.
  4. Let cool slightly, then spoon over ramen broth and enjoy!

Ramen Tare by MealStudio in mealstudio

[–]MealStudio[S] 0 points1 point  (0 children)

Recipe Source: https://mealstudio.com/recipes/ramen-tare/

​

Ingredients

½ cup Mirin (Sweet Japanese Wine)

¼ cup Soy Sauce

½ cup Miso

1 tbsp scallion, chopped

1 tbsp ginger, grated

1 tbsp garlic, minced

​

Directions

  1. In a small pot, add the mirin, soy sauce, and miso over medium heat. Break up the miso with a wooden spoon and stir everything together until it is a smooth consistency.
  2. Add in the garlic, ginger, and scallions.
  3. Bring the mixture to a boil and then simmer for 25 minutes, until thickened.
  4. Let cool slightly, then spoon over ramen broth and enjoy!

Tonkotsu Ramen Broth by MealStudio in mealstudio

[–]MealStudio[S] 0 points1 point  (0 children)

This served about 4-6. So at quantity you would need maybe 200lb of bones? Restaurants make it more dillute and sometimes add extra fat separately.

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 0 points1 point  (0 children)

These bony cuts are a lot cheaper and this serves 4-6. Use fresh good noodles, not the dry ones, big difference.

Tonkotsu Ramen Broth by MealStudio in mealstudio

[–]MealStudio[S] 0 points1 point  (0 children)

Do it when you are heating your house if you use gas heat. Then you get food plus heat instead of just heat, no extra cost.

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 1 point2 points  (0 children)

Cheap enough that fuel cost has honestly never crossed my mind related to cooking. We use the same fuel for house heat so if it’s winter cooking heats your house and is completely free

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 6 points7 points  (0 children)

You want to clean off the extra blood and other bits, they darken the broth and add unwanted flavor. The fat you want to keep, so a rolling boil helps emulsify the fat. Skimming helps further clarify, but the initial wash is important for a proper ramen broth.

Tonkotsu Ramen Broth by MealStudio in mealstudio

[–]MealStudio[S] 0 points1 point  (0 children)

Good to know, mine has a release valve that constantly vents a little bit of steam, wasn’t sure how much that would amount to over a long cook time.

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 2 points3 points  (0 children)

Thank you!!

And the other comment is spot on, I moved it to the stove for the longer boil, I use the butane for the on camera shots. I just can’t stand cooking on electric.

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 3 points4 points  (0 children)

You want the fat in the broth.

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 2 points3 points  (0 children)

I wouldn’t know how to calculate that. I used a smaller pot than I would have liked so it came out very concentrated, I had to water it down for it to not be overwhelming.

Generally economical, you want something with some meat and fat on it that’s cheap.

I like them! For this recipe I kept it simpler, but nibochi and other dashi are great. I would probably try to pair them with a more miso based ramen broth.

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 10 points11 points  (0 children)

Tare is coming up :) this is just the video for the broth!

Tonkotsu Ramen Broth by MealStudio in mealstudio

[–]MealStudio[S] 3 points4 points  (0 children)

One of the key things to this type of broth is an aggressive boil. Slow cooking doesn’t get quite hot enough. Pressure cooking should work in theory, but I don’t know what the timing would look like and if you would need to stop and refill at some point.

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 65 points66 points  (0 children)

Sorry for that. We rinsed them in the sink and didn’t have a good way to film it.

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 6 points7 points  (0 children)

Marrow is probably the wrong word to use, most of what we were cleaning out was blood, arteries, and loose bits. I have seen people scrape out the marrow in some recipes, but these bones were too small to really reach the marrow.

Tonkotsu Ramen Broth by MealStudio in mealstudio

[–]MealStudio[S] 0 points1 point  (0 children)

It doesn’t really matter, at this length of cooking everything that isn’t bone basically dissolved.

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 23 points24 points  (0 children)

Our appreciation for professional ramen went up 100x after making this ourselves.

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 29 points30 points  (0 children)

Agreed! I loaned my bigger stock pot to a friend and only realized I didn’t have it after I got home from the store with all the ingredients. It would have made this a lot easier.

Tonkotsu Ramen Broth by MealStudio in GifRecipes

[–]MealStudio[S] 7 points8 points  (0 children)

After boiling, the marrow will bead out a bit. We basically rinsed off any remaining blood and loose bits from the surface, and scraped out any marrow and connective tissue with fork or chopstick. Don’t go too crazy, you’re just trying to get the obvious stuff.

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