How to make Ippudo shiromaru tonkotsu ramen / copycat recipes

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!

  1. cooper1979

    Awesome video! Just my two cents. When I eat Shiromaru, I can taste strong cabbage and bean sprout flavour in the soup and their aromatic oil has a strong garlic flavour.

  2. Michael Harrison

    looks great thanks for the video. A few Qs how many bowls did that make, how long boil the sprouts, we just have the dry wood ear mushrooms so just let them soak or do they need any cooking?

  3. Kelvin Tsui

    So lucky that I've discovered your fantastic channel Motoki san! Living in a small town in Germany it's so difficult to have a bowl of authentic ramen so I decided to make my tonkotsu ramen by myself! I just started to boiled the pork bones one hour ago and I'm very much looking forward to the result 😀

  4. Tom From VT

    What type of kansui are you using? I have both sodium carbonate and potassium carbonate that I mix together myself. I read online for thinner noodles in tonkotsu, it's better to use more potassium carbonate than sodium carbonate (like 4:1). Do you try to pick kansui that changes those ratios?

  5. Neil Grainger

    Great video. Loving this channel. I had an ippudo tonight and interested in how they make the special sauce for the Akamaru. Any idea? Also, the Tonkotsu broth has a sweet taste too it which makes me think they add something sugary at some point

  6. Wilson Rivera

    Thank you for these amazing videos Motoki san! Do you think you can make an Ieke style ramen? Something similar to Yoshimuraya from Yokohama?

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