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Tonkotsu Ramen | Basics with Babish

Tonkotsu Ramen | Basics with Babish
Hey guys. This week we're taking a departure from basic technique and heading into some more advanced territory. Homemade

tonkotsu

ramen

... less an essential skill, and more a right of passage for the modern home-cook. Sure, it takes to some odd days to make and sure you could burn your hands on the alkaline salt and sure, getting every elements just right is a constant barrage of challenges. But, with that first steamy slurp comes a superlative sense of accomplishment. Not to mention a truly delicious dinner. Let's get down to

basics

.... '

Basics

with

Babish

' and the all-new

basics

with

babish

.com are brought to you by SquareSpace. Head there now to checkout recipes from the show, kitchen equipment lists, my personal blog posts, and more get 10% off your first Squarespace order with offer code:

babish

.. Whether you need a domain website or online store make your next move with Squarespace. Alright folks so far in previous episodes we've covered how to make

tonkotsu

ramen

broth from scratch by boiling pork bones and aromatics for 12 hours and we've covered how to make chashu pork belly in our sous vide or at least we've gotten it started. You can find links to these techniques in this video's description let's get that stuff out of the way we can soldier on to our remaining soup supplements. Starting with some marinated soft-boiled eggs I have here some soft-boiled eggs which we have soft-boiled shocked in an ice bath and peeled and now...
tonkotsu ramen basics with babish
we're gonna make a super simple marinade of equal parts soy sauce and mirin which is a super flavorful Japanese cooking wine.Then for each part soy sauce and mirin we're going to add about four parts water then we're look for a rubber spatula or spoon and realize that we had the best mixing tool in our hand the whole time gently add the eggs and they're gonna float but just make sure that there's enough liquid in the bowl to theoretically cover them I'm going to add a little bit of extra soy sauce and mirin to make sure that they're well covered and then we're gonna put them in the fridge agitating them after about two hours refrigerating them for a minimum of four and up to 24. Then, it's on to the business of making tare an ultra flavorful umami packed soup-base. We're starting by heating a good squirt of vegetable oil over medium-high heat and adding a smattering of dried anchovies and letting these guys really soak up the heat for three or four minutes we want to get them good and seared and we want a good layer of fond on the bottom of the pot. This means letting them sit and stick so take a thematically inappropriate sip from a martini and let them sit on the bottom of the pot until some nice brown stuff forms once it does it's time to deglaze using some soy sauce. We're gonna add maybe half a cup to it you can now see was a spitting hot pan where I let that chill the hell out before we add a little bit more soy sauce...
tonkotsu ramen basics with babish
because we don't feel like we added enough, and then an equal part of mirin give that a stir get it nice and hot before adding some bonito dried fish flake I know this mixture sounding pretty fishy but really it's just an umami bomb that's gonna help set off our tonkatsu broth. You can see that I've taken it off the heat because I want that bonito to sort of steep like a fish tea, and then I'm gonna add a couple tablespoons of saké, put that back on the heat let the alcohol boil off, strain, and there we go we've made tare. You can refrigerate this until ready to use because now it's time for the most perilous part of the process: making homemade

ramen

noodles. The first step here is to make some alkaline salt which we're going to make by baking baking soda- yes that's what I meant to say- at 250 degrees Fahrenheit for one hour. This changes the pH balance of our baking soda and turns it into a mild skin irritant, so make sure not to touch it, we're combining 2 teaspoons of our baked soda with four ounces plus two tablespoons of water making sure to dissolve completely. Then into a large bowl we are depositing 240 grams of all-purpose flour to which we are adding our alkaline water mixture and combining with a wooden, or other, spoon we want a shaggy but cohesive ball of dough and as you can see this is a little bit too dry so I'm gonna add a little bit of extra water think pasta dough in terms of consistency. Once it comes...
tonkotsu ramen basics with babish
together into a cohesive but not sticky ball of dough we're going to Pat it into a disk, dust it with bread flour, and cover letting rest for one half of one hour kind of just like pasta dough take this time to go clean up your apron because you've made a mess of yourself and then once half an hour has elapsed extract the dough from the bowl and then it's time to start rolling out we're gonna start by performing a single rudimentary lamination that is lightly dusted with flour rolling out and folding into thirds like a letter, then into thirds again.. so not quite like a letter but hey, I'm not gonna judge you for how you fold your letters. We're rolling this out just a little bit wrapping in plastic wrap and letting rest again for another half hour. We're just letting the gluten relax before we break out the big guns, that's right. It's time to bust out your shiny new stand mixer pasta roller, you know that when you got for Christmas. I think that's the only way you can actually get one of these as a Christmas or wedding gift. Anyway, we're gonna give this guy one final lamination before rolling and cutting them up so let's give it one pass on our roller widest setting. Folding into thirds like a you-know-what rotating 90 degrees and beginning to roll out even thinner until we're at about a two or three on our pasta press if the edges are too ragged and it's coming apart just go ahead and laminate it a few more times....
This is getting a little bit too long for individual noodles so I'm gonna give this a simple chopp in half as you can see we're also giving this an extra dusting of bread flour before the most satisfying part of our day running this through the noodle cutter. Dust with even more bread flour and twist into little

ramen

nests on a bread flour dusted rimmed baking sheet. At this point these can be refrigerated or frozen I'm just gonna cover mine with plastic wrap and refrigerate because it's almost

ramen

time. Picking up from where we left off in the sous-vide episode are chashu pork belly is coming out the water bath and onto a rack and a rimmed baking sheet that we are then going to place round side facing the sky under a broiler until it emerges deeply browned and crisp excuse me while I stare at this in awe for a moment, and then we're gonna snip up the string and slice this guy into slices. Now ideally you want to chill this overnight so you can get it nice and firm, and cut super thin slices. But, I'm really hungry so into some boiling water go the

ramen

noodles we're not letting those cook for more than three minutes and I'm gonna test for doneness after about 90 seconds into the bottom of a warmed noodle bowl goes a few tablespoons of our tar a followed by a few ladlefuls of steaming hot broth followed by our freshly cooked and rigorously shook noodles. Dump those guys into the broth, there we go. and now it's time to get all dressed...
up with nowhere to go into the back of the bowl goes one to two slices of our chashu pork on the side goes a single sheet of nori or, dried seaweed. Then we're slicing in half one of our beautifully soft-boiled marinated eggs placing that on to the other side, handful of scallions optionally and I like a few pieces of spicy Menma or fermented bamboo shoots and there you have it after two days of what I think you will agree was completely worth it effort, a steaming bowl of perfection. You've come a long way from that 39 cents a packaged crapy you steeped in college that I admittedly still eat from time to time. So grab some chopsticks, dig in, and prepare to have your mind blow and don't forget to loudly proudly slurp your noodles to not do so is rude to the chef which is you... and really isn't loving yourself the most important technique that I could teach you? So I just want to talk a little bit about designing my new website with Squarespace they have this really intuitive easy to use platform that made it super easy even for somebody like me who's never done web design ever. They have templates, they do domains, they have really good customer service. Its really an all-in-one one-stop shop for building a really slick website and I was really happy with the way mine came out if you want to try it for yourself you can start your free trial today at squarespace.com and enter offer code '

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