Ramen is really having its moment in time right now and I'm not talking the instant kind I'm talking ton kotu talking shoyou it also happens to be one of the most timeconsuming soups in the world to make at least we thought so so today we're going to be making three of the most iconic Ramen as fast and easy as humanly possible and hopefully we can make them just as good as their longer counterpart we're going to be doing our best to keep this as traditional as possible ton kotu we reduce the amount of cook time
by 90% The showyou Ramen is no longer than about 30 minutes and the Miso Ramen is even faster so with all the being said let's begin really quick note we're on the last leg of my book tour it's been incredible meeting thousands of you I'm doing a live Q&A in San Francisco at a new location by the way here are all the places this is the last chance for the rest of the year for us to get together so if you are in San Francisco Dallas Houston Austin I will see you there all of these
events are free if you already have a book you don't have to get a ticket just come and show up that being said on to the video let's talk about one thing that's in all of these soups obviously stop you're going to see some of these recipes have Dashi which is Japanese sea stock oh no that's not easy with listen you got two options you can replace that with chicken stock very easily but what if I told you you could make some incredible Dashi in 15 minutes or less we'll start with that even though it's
optional in a mediumsized pot add 1 qu of water and two 2in squares of combo that's just a type of dried seaweed heat that over medium heat just until steamy hot let that steep for about 5 minutes maintaining that steamy heat but do not let it boil then cut off the heat add 1 and 1/4 cup of Bonito flakes also called KATU aushi cover with a lid and let that steep for 8 to 10 minutes then strain that and you have Dashi one more thing easy toppings these you can mix and match with any of
these ramens now they will have their own particular toppings but these apply to all obviously ramen noodles you can do dry straight ramen noodles cook them according to package of directions once your broth of choice is done then there's a soft boiled egg which is quite literally boiled for 6 minutes ice bath for a minute peeled and well soft Center that's it after they're peeled of course you can marinate them but that's up to you of course thinly sliced green onion on any of these bowls Works beautifully and of course strips of nori you know
uses a Garn but adds a little bit of flavor okay now on to the actual recipes let's talk sh you Ramen that's a soy sauce based Ramen heated a sauce pan over medium high heat add just enough oil to the pan to coat add four thinly sliced shitake mushrooms let those sear stirring occasionally for 2 to 3 minutes then remove add the thinly sliced whites from two green onions followed by two cloves of garlic lightly crushed but left hole 1 inch knob of Ginger grated sauté till fragrant about 30 to 45 seconds then add six
cups or roughly 1 and 122 L of stock now remember what I said earlier that can either be straight up chicken stock or it can be a 50/50 mix of half chicken stock and half Dashi do whatever's easyest the most authentic flavor has the Dashi in it though add 1/4 cup or 60 G of soy sauce let that liquid come to a boil then reduce the heat to low and simmer for 5 to 10 minutes now give it a little taste season lightly with salt and optionally a touch of shirashi that's it that's your broth
you're done literally anywhere from 12 to 15 minutes of work and you have an incredibly flavorful broth now we should maybe make a glazed chicken topping heat a large pan over medium high in a mixing bowl combine 2 tbsp or 30 G of soy sauce ideally dark soy sauce 1 tbp or 18 G of Honey 2 taspo or 12 G of of light corn syrup and one Clio of garlic finally chopped mix that together then grab Yourself four boneless ideally skin- on chicken thighs once your pan is ripping hot you're going to place those skin
side down and sear for about 3 minutes flip reduce the heat to medium and cook for four to 6 more minutes or until the chicken is cooked through then at that point brush with your glaze flipping occasionally for about 1 minute and you have beautifully glazed chicken thighs ready to shine in your bowl of ramen so let's assemble it large bowl add your noodles to the Bowl cover with your broth followed by your sir jiake mushrooms from earlier half of a softboiled egg or aitam egg one to two sliced chicken thighs and finish with some
thinly sliced green onion and a light drizzle of toasted sesame oil now if you sear the chicken while the broth is simmering in around 15 to 18 minutes you have a beautiful bowl of ramen so chicken instead of chachu super easy to make it's super fast you could omit the egg or the mushrooms or both you add leftover vegetables to the broth give a little toss this broth has maternal energy it nurtures you the toasted sesame oil it's Rich it's ous but at the same time it feels so clean on the palette I feel good
after eating this and you got the chicken it's not too fatty it's not too rich it's balanced it's oo momy due to the maternal qualities and the glutamate elements to this if there's anything that you make from here at least make this now moving on spicy miso Ramen heat a large pot or Rondo over medium high heat add a touch of neutral oil just to coat the bottom of the Pan Once that's hot add A3 pound or 150 g of ground pork break it up with a wooden spoon and just let the cook for about
4 minutes stirring often until fully cooked through and you get little crispy bits like this go in with five thiny s chiaki mushrooms yes again I like mushrooms in my Ramen what can I say season lightly with salt and cook stirring often until softened and beginning to attain a little bit of color then add three green onions thinly sliced one finely chopped shallot and a 1 inch knob of Ginger gr It season that lightly with salt again then sauté till fragrant about 1 to 2 minutes yeah give that a little whiff then follow that with
1 taspo or 4 g of sugar 1 taspo or 4 G of toasted sesame oil half a teaspoon or 2 G of ground white pepper 2 taspo or 9 G of Doan Jang you can find it very easily in Asian markets and again on Amazon but you could also leave it out you're just going to be missing the spicy part 1 tbsp or 15 G of mirin let that cook for 1 minute and finally add 1 and 1/2 cups or 360 M of Dashi and 1 qu or 960 M of chicken stock no exceptions to
the Dashi uh well fine but it's not going to taste as authentic now add 1 tblsp or 9 G of sesame seeds optionally lightly ground in a mortar and pestle just to make them a little less intrusive bring the soup to a boil and cook for 3 to 4 minutes then cut off the heat and in a fine mesh strainer plop in 3 and 1/2 tspo or 50 g of well miso I went with red miso stirring in whis aggressively and you are ready to assemble all in yet again around 15 to 18 minutes you
have an impeccable broth now again add your cooked noodles to a bowl little your broth on top to cover the noodles half of a softboiled egg or aama egg you're going to add a couple spoonfuls of fresh raw corn and a lot of people going to complain ew yucky raw corn look it's one less step to not cook it plus it's going to cook in the hot broth now follow that with thinly sliced green onion little bit of pickled ginger if you want and finish with a nice generous drizzle of chili oil now that is
a spicy meatball spicy miso Ramen let me tell you something one of the few Ramen you don't need a tar for it is the easiest that you can make with the most amount of flavor so let's dig in I already know the comments are going to be like oh you have corn in there that's so gross look they do it in Japan I'm going to do it here this is like one step closer to the richness of ton kotu without all the effort you could add more to this but as it stands alone for this
level of effort there is not really a better Ramen you're leveraging all that aging process all the Umami developed in a nice miso and that's what's making this come to life it's almost a little creamy from the pork fat I don't think I'd be unhappy given this at a restaurant and I would never know that it takes very minimal effort now moving on to the hardest yet the easiest version of the hardest ramen in the game ton kotu the Alpha and Omega of ramen this is known as one of the longest most difficult Ramen to
produce taking upwards of 12 hours of boiling time alone surely I didn't find a way to cut that time down to be six times less right well actually I did because I love you to a large pot add cold water then to that you're going to add 2 and 1 12 lb or 1.1 kilos of pork hot and 2 lb or 900 G of pork neck bones heat over medium high then let that boil for about 5 minutes skim any scum that rises at the top of the pot and discard then once you're done dump
the bones out into a colander rinse with cold water then place your bones into a pressure cooker or insta pot add just enough water to cover and this is key add two sheets of gelatin and carefully on top Place half a pound or 227 G of solid raw pork fat place the lid on and pressure cook that on high for 1 and 1/2 hours tangu is boiled for so long because it needs to be brought to a point where it has maxed out the amount of gelatin pulled out out from the bones you're boiling while
simultaneously emulsifying the broth and the pork fat by using a tiny bit of added gelatin we're kind of cheating that process while maxing out the flavor using pressure cooking so once the timer is up you release the pressure and you're thinking oh it doesn't look emulsified Josh lied to me don't you worry Papa got you you see it's ready to be emulsified so carefully using a spider or a skimmer remove the cooked fat from the broth and add to a blender add some of your broth to the blender being careful to avoid any salts going
in you'll need about 1 qu or 1 liter of broth in there blend on high speed until completely smooth and boom there's your emulsified broth now strain the rest of your unblended broth into a mediumsized pot using a large fine mesh strainer or shinoa then to your broth add one bunch of green onion rough chopped five cloves of garlic lightly bruised 1 inch knob of Ginger sliced add the emulsified broth from your blender then I had to switch pots because our pot was too small real nice Josh bring that up to heat over medium high
until it begins to boil then reduce the heat to medium and lightly boil for 10 to 20 minutes depending on how reduced you want it now your broth is done except do not season your ton kotu broth because we need to make té to season it now to a small saucepan add a quart cup or 60 G of sake bring to a boil boil for 30 seconds then cut off the heat add half a cup or 120 M of soy sauce half a cup or 120 M of mirin and A4 cup or 60 G of
shirodashi you can buy all these things at Asian markets protein on this you can add whatever you want you want to add chicken fine you want to add porkloin fine you want to add leftover meat fine we already had some chashu in the fridge so I sliced it 1/4 inch thick and torched it until lightly charred and hot now get yourself a bowl add your té into the ramen Bowl add as much as you want you may need to add more season your tar very lightly with salt remember there's there's no salt in our broth
the tare and salt is the seasoning Ladle your broth into the Bowl before you add anything else taste your broth if it needs more tare or salt do that now add your cooked ramen noodles followed by your chashu or any cooked protein you use thenly slice green onion your soft egg Nory for garnish and finish with a touch of toasted sesame oil on top if desired that looks like a proper Tong kotu Ramen but with all these modifications does it really taste like one wow Tong kotu I know this is a guide about making things
that are easy and I understand what you're thinking oh my God Josh how can you call this easy when it literally takes over an hour traditional ton kotu takes over 12 hours sometimes 14 hours 16 hours of constant boiling you're sitting there sweating your ass off your whole house smells like pork and a little bit of fart in the background and it's emanating deep into your walls and your skin your pores your pillowcases you got nibosi and you got to put that and make the craziest T and this that and the other it's like a
18 20 hour process or more we figured out how to do it in an hour and a half hopefully it lives up every time I make this I surprise myself with how good I am I was right again if you have a pressure cooker you can have ton cotu that is just as good as you would get at a restaurant it's emulsified creamy it's Rich it's viscous it makes your lips sticky it's salty it's Porky I don't think you can get something this good this quickly without this recipe and that's what this video is all
about baby you hopefully learn something and if you didn't well maybe you weren't paying enough attention at least leave a comment or at least buy my book texture over taste why doesn't anyone talk about texture this is the other half of the cooking story that makes great food everyone talks about flavor but nobody talks about texture and that's why it's called texture ever taste more importantly don't forget to take some time to make a nice Ramen you pick any of these three like And [Music] subscribe
