Tonkotsu Ramen | Basics with Babish


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  1. Traveled to NYC this past weekend and had my first ever bowl of tonkotsu ramen at ichiran. Was amazing and I have no idea if it is true to form but your video made me seek some form of it out. Thanks for all that you do.

  2. You are a great chef, even better than some Japanese who made a sloppy tonkotsu ramen video on YouTube, you got my 👍👍👍👍🤘👏👏👏.
    Never judge a book by its cover!! Even if it's a white cooking at a Japanese restaurant, taste the dishes at least before assuming!!

    Bro, when will you open a ramen restaurant?

  3. Whole slurping is a sign of respect thing is actually a myth it's just the norm in Japan best thing you can do when it comes to Ramen to show your respect it's take a second to admire how it's presented and then heated as fast as possible so that it's nice and flavorful and the noodles don't get soggy

  4. 2. DAYS. I can feed myself for a week off a chili I make over 3~5 hours. It looks delicious, but man, I've dedicated all my autism toward actual hobbies.
    In all seriousness, though, my mouth-pussy is watering like I wish it didn't admit and this definitely got put on my bucket list.

  5. Tare? Check
    Ramen Eggs? Check
    Pork Belly? Check
    Noodles? Check

    Broth??? It just magically appeared unless I missed something, arguably the most important part of Ramen… are we supposed to just use one of Marco’s Knorr stock pots or something? I see the recipe in the description and finished product in the video, but I don’t see the recipe or even glimpse of the broth being made…

  6. So.. the "Tonkatsu" broth turns out like a shoyu.. color instead? When you go to your clip inside of this video, it is clearly white-ish. I am confused… I am in search of what this video showed, which is white – tonkatsu broth. So confuzzled… 0.o Healp!!

  7. Tonkatsu Ramen, one of the only things where I can safely say that when it's done right? It's better than Snoo-Snoo. There's a ramen restaurant up the street from my college, when I am done for the semester (and the funny thing is, I am taking Japanese 1, and will be taking Japanese 2 when I am done), you bet your ass I will be marching up there and treating myself to a bowl of that delicious goodness!

  8. i dont have the equipment to make the pork that way 🙁 but im definitely going to try making the broth and all other stuff xD wish i had that pasta press thingy for my kitchen aid guess ill have to get one for christmas xD

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