Hello everyone welcome back to my channel
and for new My name is Motoki.Today I’m gonna try to make Ippudo Tonkotsu ramen.
Ippudo originated in the Hakata area of Japan, and its creamy tonkotsu soup is one of the
most popular ramen shops in Japan and around the world. Today we will analyze the secret
recipe of Ippudo. Alright let’s start cooking. When making creamy soup with pork bones we generally use pork heads. Ippudo also uses
pork head. Black scum comes out first, then white scum
comes out. Once the white scum has completely removed, add the onion and garlic
and simmer for 7 hours over medium heat. Then boil the broth over high heat. Boil down to one third to complete the first tonkotsu broth. Add water again and boil down to half to complete
the second tonkotsu broth. And the third broth is also completed. Now we have the first rich broth, the second,
and the third, three types of broth. three types of broth. Mix them in the same ratio. The Tonkotsu broth using the pork head has been completed, but it feels less creamy
than Ippudo. So I tried adding various ingredients such
as beef bone, chicken bone and milk to this tonkotsu broth, but all taste a little different. When I was stuck with the problem, I checked
the Ippudo website and found a phrase. The word “kinugoshi ” means “like silk”, and the
phrase “kinugoshi” is used only for tofu in Japan. The expression “kinugoshi Tonkotsu
” is a little strange in Japanese. So, when I mixed soy milk with Tonkotsu broth,
I was able to completely reproduce the taste of Ippudo. They definitely use soy milk!