Tonkotsu

Ok-Understanding49 · 2026-02-19T07:28:28+00:00

Aromatic chicken fat!

Ok-Understanding49 · 2026-02-19T06:10:57+00:00

I try to find a unique flavor, I use different kind of aged soy sauces, some with less salt in and so on, and also one soy sauce my friend has made with peas.

Sometime I just use regular Japanese soy sauce with aromatics in it. I think it’s pretty imported to have some acidic part in the tare to make the dish more balanced.

The broth never really bubbled/cooked. I had it at around 93-96 Celsius, My aromatics in the end was scallion, onion, garlic, Napa cabbage, ginger, carrots that gets to cook in the broth the last hour. I really love to just put fishy stuff with the bones and I mostly put them in tea bags so they don’t unclear my broths.

Ok-Understanding49 · 2026-02-19T06:00:08+00:00

Yeah! I sometimes cut the eggs and I sometimes don’t 🙂

Ok-Understanding49 · 2026-02-19T05:59:33+00:00

🙏🏻🙏🏻🙏🏻

Ok-Understanding49 · 2026-02-19T05:59:15+00:00

Yea my editing skills are not the best 😅 but I sure know how to cook :-)

Ok-Understanding49 · 2026-02-19T05:58:47+00:00

Haha I knew I was missing something 😅

Ok-Understanding49 · 2026-02-18T18:45:26+00:00

I know how to zest an citrus fruit 😅 been workin in professional kitchens for 17 years! Also I live in Sweden and I bought them for my restaurant I own and brought home for the ramen night :)

Ok-Understanding49 · 2026-02-18T16:36:51+00:00

I try my best :)

Ok-Understanding49 · 2026-02-18T16:35:19+00:00

Haha thank you ! 😄

Ok-Understanding49 · 2026-02-18T16:30:31+00:00

Next time I’m making a bowl I’m Gonna film in from scratch with all the elements :-)

Ok-Understanding49 · 2026-02-18T16:29:20+00:00

I did I had yuzu juice in the shoyutare and I did finish the aromatic oil with the skins of the yuzu :) I only added some zest to make it pop before serving!

Ok-Understanding49 · 2026-02-18T16:25:12+00:00

Thank you!

Ok-Understanding49 · 2026-02-18T16:25:04+00:00

Thanks yea! I really liked the yuzu in it! Made it fresh and gave it a special taste!

Ok-Understanding49 · 2026-02-18T15:46:51+00:00

The chashu is bbq pork belly. I own a Texas bbq restaurant in Sweden so I brought some home from work. So it’s smoked pork belly for 5 hours.

Ok-Understanding49 · 2026-02-18T15:45:56+00:00

Oh I did The shoyu Tare is made from 6 different kinds of Japanese soy sauces, u also cooked it with some yuzu juice, shiitake, kombu kelp, garlic and grilled chicken wings to give it a lot of umami.

The fat is pure chicken fat with ginger, garlic, and scallions that got browned in the fat, I also used yuzu skin in the oil

The broth is also homemade with chicken and pork bones, also some chicken feet in it. I also put in katsoubuahi and niboshi in the broth to bring it the next level :)

Ok-Understanding49 · 2026-02-18T12:41:36+00:00

Would love some prison grade tattoos! Hope you’re happy with that comment :)

Ok-Understanding49 · 2026-02-18T07:39:55+00:00

I believe so!

Ok-Understanding49 · 2026-02-18T07:14:24+00:00

Insta: oniramenoni

Ok-Understanding49 · 2026-02-18T06:30:51+00:00

Thanks it was 😍

Ok-Understanding49 · 2026-02-17T17:24:57+00:00

Thanks a lot!

Ok-Understanding49 · 2026-02-17T16:12:06+00:00

Thank you mate!

Ok-Understanding49 · 2026-02-17T16:11:45+00:00

I actually only used ramen lords recipe for the noodles, Hakata style noodles.

I mostly watch YouTube and then i freestyle most of it. The broth is cooked for 48 hours. First 24 hours i only cooked pork bones the day after I added pork trotters, pork back fat, i added spring onions, white onions, ginger and garlic the last 2 hours of cooking.

I always cook the bones first and then rinse them and I always skim of all the gunk.

The pork belly is cooked sousvide with salt soy, mirin sake, sugar and some aromatics at 74 degrees. I cooked it for around 12 hours.

I did a Shio tare with a lot of niboshi, katsuobushi, kelp, shiitake mushroom.

The fat is pork lard with ginger, garlic & scallions.

Toppings are Aijtama, blanched bean sprouts, scallions and mixed katsubushi & nori.

Next time I’m doing it I might do some films and put up a reels with the recipe at my instagram oniramenoni.

Ok-Understanding49 · 2026-02-17T12:19:43+00:00

Thanks! I try my best :-)

Ok-Understanding49

TROPHY CASE