I Watched Joshua Weissman's Tonkotsu Ramen Video (Ramen Recipe Breakdown)

I Love you Papa!

Check out my buddy Nigel's Ramen Review Videos!

[pproman]

I honestly feel like Josh is gonna end up here and take notes, he looks like the kind of guy who likes to learn instead of rant

[jrk]

"there are no rules in ramen"
sano-san: *angry japanese noises*

[yellowrice]

I love how you’re so careful to not be rude to anyone but hey, we all know you know more than them lol 😉

[thefish]

Dude...I'm LITERALLY boiling Joshua's method for broth as we speak and you drop this video NOW? Why not 7 hours ago ?!?!?

[kavina.]

This video has been so educational. The more you learn about ramen, the more you realise that it's all about designing the flavour that you want into your ramen. It isn't always about what's right or wrong. The quest for that perfect ramen is a lifelong goal.

[marcusduck]

this breakdown has proven that this channel isnt just a "Way of Ramen". It's a way of life.

[robinlentil]

If this is a style of video you enjoy making I would love to see more! I felt like it was a very knowledgeable and respectful breakdown.

Also, when I saw the “white hot water” kanji breakdown I burst out laughing because I was reminded of the “hot ham water” bit in Arrested Development 🤣

[Dysusfusion]

As someone who followed this recipe a few years ago and got alittle discouraged from making ramen again afterwards... This video was extremely helpful and pointed where I got alot wrong.

[IdanShir]

Hey Ryan, the format is nice. It's educational in a way that traditional recipes aren't; good complementary pieces. I'd gladly watch more of these.

[timonmuller]

Love this format, espacially because your knowledge is far broader then that of these foodtubers. They can cook everything, but it shows how much more there is to know about making this simple, straightforward bowl of soup.

[teetoosneesnoo]

"[enoki mushrooms] are just an Asian ingredient that put there to make something look Asian." One more time for the people in the back

[catshitonthecarpet]

Thank you for pointing out the difference between ton-katsu and ton-kotsu. I may be a white guy but it really bugs me when people get this wrong (e.g. Binging with Babish, Joshua, basically anyone who isn’t Japanese). We’re talking about completely different things. Katsu = fried cutlet, kotsu = bone broth

[emilynelson]

Love this! It greatly helps to hear feedback on recipes. I too love the good ol JW's videos, but hearing someone who KNOWS and has learned and improved by trial and error is so much richer and more educational. Thanks for the helpful vid, and your professional and friendly critiquing

[shade_delano]

This style is pretty refreshing!

You're taking a channel that covers a wider variety like Joshua's and injecting a lot more depth and nuance into the assembly process. Joshua gives us the first lick of ramen prep and you drag us all the way down the rabbit hole!

[leohawkins]

I know Binging With Babish has a few videos on ramen making that might be good to break down. I'd be interested to see those!

[thanosmetaxas]

I definitely think that Josh’s earlier videos were trying to be friendlier to beginner cooks. His newer content definitely shows his knowledge from his background at Uchiko. I would love to see him do a refresh for his ramen delving into the some finer techniques.

I also really enjoyed this video format, and would not be opposed to seeing more of them, if your busy schedule allows.

[AbbasZainy]

Can you review Adam Liaw's ramen series? It would be really awesome

[seroun]

This was extremely helpful. I've fallen into many of these pitfalls before. Thank you.

[baokapow]

Have you seen JunsKitchen's ramen? He's a Japanese YouTuber. His ramen recipe is pretty unique. Don't think I've seen a recipe that's similar to his.

[TheShinzuiCollective]

Man this video helped out so much, especially that little fact about the trotters/gelatin vs bone as well as the timing of aromatics. I followed Joshua's recipe the first time I made ramen and it just tasted like onions, not salty enough, and it was that murky brown color.

His recipe does not hit like any ramen I've had in Japan. Now I know...I will take your advice and hopefully avoid those pitfalls the next time around. Thank you!