How to make a THICK Tonkotsu Gyokai Tsukemen (Recipe)

Met a subscriber who happens to live on the same island as me and we got together to cook up a batch of tonkotsu gyokai tsukemen. I had previously attempted a tsukemen on this channel last year, but I was just starting to learn about ramen and though I thought it tasted good at the time, this one is much, much, much better. I gotta a lot of help from two ramen buddies so all credit goes to them.

Ingredients:
Tonkotsu Soup:
4lbs Pork femur. bones
1.5lbs chicken feet (toenails removed)
2 small pieces of beef tendon
Water to cover
1 Onion
Green onion
Small carrot
1/2 yukon gold potato

Dashi Stock:
700ml Water

Tare:
550ml Usukuchi Shoyu
110ml Mirin
110ml Sake
15g Konbu
10g Dried Shiitake
15g Ginger
3 cloves of garlic

Noodles:
450g Bread Flour
50g Whole Wheat Flour
200ml cold purified water
3g sodium carbonate (baked baking soda)
5g Kosher Salt

[christopherxavier]

I’m going to share a super secret technique for straining thick liquids. I may be breaking the chef code by sharing haha. Grab a 1-3 ounce ladle. plunge it up and down right in the center of the strainer without hitting the bottom of the strainer. This is how we do it in the fine dining world and it works out great.

[ArashiinStormdragon]

Reporting in after finally committing to doing this.

Overall maximum success. I severely underestimated the time it takes to get a stovetop 10 quart pressure cooker going, and so what I estimated to take maybe 4 hours turned into 9, but it was all worth it in the end. The straining was definitely the more grueling part, and I have immense respect for the whole process now. I also made a slight modification in omitting the carrot, and subbing in ginger for the aromatics. While I’ve tried carrot in some broths I’ve made before, they always end up reminding me of a more American “stew”—growing up having eaten and made a lot of stews with carrots and celery, the smell takes away from the Japanese characteristic of it for me. The bones I sourced from my local Asian grocery store did have a bit of meat on them still as well, which appears to have intensified the broth, and added more collagen and gelatin.

In the end, it turned out a rich and rubber-firm as yours here. Perfectly emulsified, and the flavor with the taré is to die for. Taking a sample down to my ramen lord today to get his take on it, since he’s just put his Tsukemen back on the menu at the ramen shop. Been aiming to make him proud after a few good starter attempts, but this takes the cake in quality and style. Thank you so much for the straightforward instructions. I’ve probably watched this video 20 times, memorizing and concreting every step and detail. Feeling sure enough to go it on my own and try for some variation.

[allgreatfictions]

So cool that you guys were able to connect over this and bring us such a great video. I've been wanting to make my own tonkotsu for such a long time, but I'm so lazy about it with my work and home schedule. I know I'll be following you for as long as your videos are here!

[roots]

I've always loved a thick soup. Will definitely be trying this!

[roflchopstixz]

My mans got a pressure cooker.
That soup looking mad Thicc.
Thank you for this video.

[Lolyeahsorry]

As a chef working in fine dining for years get a 2 oz ladle to press down stocks through a strainer it makes a world of difference and makes it so much faster

[AudioSourceMusic]

You have just inspired me to start making ramen during Hawaii's round 2 of "lockdown". Thank you much! Love your channel!

[anuranmukherjee]

crazy to think how a single Bowl of noodle soup is connecting so many people from literally everywhere 💕

[TheKimbit]

The green onion slicing thing is so real... I work part time at a shop that does ramen, and one of the chefs was impressed that I slice thinly. Now I slice the green onions just about every time im on work

[bidetsupremacy]

That part where the soup looked like icecream

[alexanderjohansson]

Man, youtube CC sometimes.
"today on the way around men"

[SorchaSublime]

ok its really chill and atypical for a youtuber to hang with a viewer like this. I was already subbed but if i was still considering it this would have pushed me over the edge to subbing

[NoWrongInBeef]

thank you for blessing us with this dope video 🙏🏾 This was (randomly) in my recommendations, but now I wanna dive into the world of homemade ramen

[ChinesePanda]

Nicely done! It looks so great! It's always fun to watch you try new things and improve.

[Yurihoodjr]

My local Ramen shop changed ownership and stopped serving tsukemen. So I tried this with just a couple personal tweaks. I came out good but nothing like the thiccness in the video. Definitely going to try this again. I think I over did it with the stick blender. Excellent place to start.

[LessTalkMoreDelicious]

Fantastic recipe! 👏

I make my powder from iriko/niboshi... remove/pinch out guts and/or heads, roast for 20mins, then coffee grinder.

I notice some recipes use katsuobushi powder; but I notice in Japan their topping powders are gray in color, so I assumed it’s niboshi powder (I could be wrong tho).

I like the funky/salty niboshi more for tsukemen.
Imo, katsuobushi is more for udon/somen/soba, traditional washoku cooking, cleaner and sweeter tasting dishes, etc. I love both tho of course.

[beamslinger]

That looks absolutely incredible! So much hard work to make a beautiful dish. I prefer tsukemen to ramen cause I love the way the thick broth coats the noodles 😋

[kodemin]

I just love the aesthetics of the green onion, Ivan and a lot of ramen joints has like a machine that chops the green onion up straight, thats beautiful!!
What a lovely bowl and this noodles is juts beautiful!!!

[roderickjohnson]

I learned something really exciting all the while bopping my head to the beat.

Now that's how I like to learn. Much respect to you and your talents.

[btan]

Best recipe ever! Have made this 4 times. Tried a different tare recipe last time round and it didn’t turn out well - chucked the whole lot and made another tare using this recipe again and it was good. Got lazy the last time and just chucked the preboiled bones together with the aromatics and let the pressure cooker do it’s job for 4 hours. Turned out excellent.
I find this tare recipe way too much for the stock I have. Made half the amount and it seems to be the optimal amount.