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/ck/ - Food & Cooking

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4398892 No.4398892[DELETED]  [Reply] [Original]

Is there a quicker and easier way to make decent pork tonkotsu ramen than to simmer pig trotters for several hours?

>> No.4398894

I guess you might be able to ask a ramen place for broth, but then what's the point?

>> No.4398923

Better than Bouillon ham base
Green onions
Some other cut of the pig that cooks faster
MSG
???

>> No.4398989

As someone who's recently done exactly that (lol), I can tell you that the time-consuming process is very much worth it. The broth is so creamy, rich, and luscious. Just buckle down and do it. And do enough that you can freeze portions of broth for later use as well. The flavor and texture is amazing, and well worth it.

>> No.4398999

Just make a couple quarts of broth and freeze it you bastard

>> No.4399042

>>4398999
How many pounds of pig trotters do I need to make a few quarts?

>> No.4399055

Just use chicken broth if you can't be bothered to simmer trotters.

>> No.4399080
File: 9 KB, 189x288, pot.jpg [View same] [iqdb] [saucenao] [google]
4399080

>>4398892
Get a pressure cooker. It will speed up the process.

>> No.4399158

I simmered my trotters, what came out was a really really mild but fat broth. I'm wondering how to turn my soup into something rich like samurai noddles broth, I know I should probably add something salty but that cant be all there is to it? how do i season my tonkatsu broth to be salty savory deliciousness?

>> No.4399292

>>4399158
Have you tried reducing it?

>> No.4399531

>>4399158
You have to make the seasoning sauce, which is made by simmering chicken bones in soy sauce, mirin, and sake. Strain, then add a big spoonful to your bowl before adding the broth.

>> No.4399771

>>4399531
damnit not more bones!,
will this really work? Mirin is sweet, the seasoning sauce I'm used to is very not sweet, last time i tried to season with the chashu broth it did not come out good at all.

>> No.4399797

>>4399771
You don't have to use so much mirin, but it has it's place, to add that certain flavor. I'd use half as much mirin as sake and soy sauce.
Yeah, the chashu broth isn't strong enough to use for seasoning. I use the chashu broth to marinate the eggs with.

>> No.4399801

>>4399797
it isn't? is there a recipe for this anyway? the beginning and end volumes seem to be pretty important for ramen.

>> No.4399814

>>4399801
Well, yeah, there's lots of recipes out there for this, but some are better than others I found. I have several verticals on making the different parts of Tonkotsu ramen, I'll post them if you like.

>> No.4399819

>>4399814
sure?
a link to the recipe that would be closest to samurai noodles salty seasoning would be good too. its a very rich almost smokey taste.

>> No.4399820

>>4398892
寿がきやラーメンだろ

>> No.4399835
File: 189 KB, 1260x1086, Tare Vertical.jpg [View same] [iqdb] [saucenao] [google]
4399835

>>4399819
If samurai noodles salty seasoning has a smokey taste, I would definitely think they used bones in the making of it. Roast some chicken bones in the oven until dark brown, but not burnt. Then put them in a pot with 1/4 cup mirin, 1 cup soy sauce, and 1 cup sake. Bring to a boil, then turn heat to low and simmer for one hour. Then strain.

>> No.4399857

>>4399835
I almost want to say they add some kind of mushroom like shitake too, but I'm not sure.. is that plausible?

>> No.4399878

>>4399857
Yes. You could certainly simmer some shitakes in the seasoning along with the bones.

>> No.4399884

can you throw on some other links so i can get a feel for the various seasonings?

>> No.4400437

>>4399835
I'd very much appreciate the other verticles you have regarding this, anon.

>> No.4400442

>>4400437
verticals*

>> No.4400461

>>4400437
>>4400442
Oh, hey. Sorry about that, I got busy with some other stuff. Okay, let me whip them out. brb

>> No.4400469
File: 312 KB, 1258x1029, Tonkotsu Broth Vertical Part 1.jpg [View same] [iqdb] [saucenao] [google]
4400469

>>4400461
Tonkotsu broth, part 1

>> No.4400471
File: 179 KB, 1260x1086, Tonkotsu Broth Vertical Part 2.jpg [View same] [iqdb] [saucenao] [google]
4400471

>>4400469
Tonkotsu broth, part 2

>> No.4400476
File: 223 KB, 1260x1086, Chashu Pork Vertical.jpg [View same] [iqdb] [saucenao] [google]
4400476

>>4400471
Chashu pork

>> No.4400477
File: 212 KB, 1260x850, Mayu Vertical.jpg [View same] [iqdb] [saucenao] [google]
4400477

>>4400476
Mayu (black garlic oil)

>> No.4400481
File: 207 KB, 1260x819, Ajitsuke Tamago Vertical.jpg [View same] [iqdb] [saucenao] [google]
4400481

>>4400477
Ajitsuke Tamago
(note, don't add the eggs until the water is boiling, or they will be slightly overcooked). And place in an ice bath after draining.

>> No.4400484

>>4400481
And, I already posted the Tare vert. (seasoning sauce).

As far as other seasonings go, you can add chili oil to the final bowl, or miso to your broth, for more flavor. I wouldn't try to cover up the richness of the broth, though.

>> No.4400518

>>4399055
Some people don't have time to simmer trotters for hours, you unemployed faggot.

>> No.4400525
File: 1.95 MB, 400x319, 1335210122291.gif [View same] [iqdb] [saucenao] [google]
4400525

>>4400518
Then you don't have time to make homemade Tonkotsu. Just go get it from your local ramen house and STFU.
>I want this
>I don't have time to actually make this
>I'll make a shit tier bastardization of it instead

>> No.4400528

>>4400484
Thank you very much.

>> No.4400540

>>4400528
You're welcome!

>> No.4400567

>>4400461
thanks for completely ignoring me bro.

>> No.4400572

>>4400567
Regarding which post? I didn't mean to ignore anyone.

>> No.4400574

>>4399819
>>4399884
this one, you mentioned linked recipes of various qualities.

>> No.4400588

>>4400574
Oh yeah. See, that why I said I had gotten busy doing other stuff and wasn't on here for awhile. Anyway, all the sites and recipes I've looked at had pretty much the same recommendations. There's only so many different seasonings for Tonkotsu:
Tare
Mayu
Chili oil
Miso
Soy sauce
Sesame seeds
Black pepper
and Butter (usually with corn)

>> No.4400595

>>4400588
Oops, also forgot
Beef bones
Seaweed
and Shiitakes, of course

>> No.4400697

OP here.

I got some soba noodles (中華めん), MSG, and dashi bonito soup stock.

>> No.4403255
File: 91 KB, 800x632, 946pw8001.jpg [View same] [iqdb] [saucenao] [google]
4403255

I can never find Ramen noodles, just the instant kind. I do have some Udon though. Do you think It would work with the tonkotsu broth.

>> No.4403272

Dude while broth making does take time it doesn't take alot of effort. Just break some bones and boil them. Heck I get mine for free from my local butcher.

>> No.4403298

>>4403272

and while you can be ham-fisted and boil them, you can also expend a little more effort to do it properly by roasting them and simmering them with aromatics

>> No.4403321

>>4398989
>freeze portions
I live with roommates and our freezer is always stuffed. Where the fuck am I going to put this broth?

>> No.4403429

>>4403321
wherever you can fit it, if you cant, take something out and eat it.

>> No.4403437

>>4400469
>>4400471
>>4400476
>>4400477
>>4400481
>>4399835
Hi Pyewacket!