Guest
Enter offer code “Babish” at for 10% off your first purchase, or visit: Tonkotsu ramen: less an essential skill and more a right-of-passage for the modern home cook. And, you know, an essential part of Japanese culture and day-to-day life. Sure, it takes two some-odd days to make, and sure, you can burn your hands on the alkaline salt, and sure, getting every element 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. NOTE: Any time I said baking powder, I meant baking soda - do not write and perform voice-over at 7AM when you are not a morning person. Recipe: Ingredients and Method for Broth and Pork: Tonkotsu broth: Chashu pork: Other Ingredients: For the marinated soft boiled eggs: Soft boiled eggs Soy sauce Mirin For the tare: Vegetable oil Dried anchovies Soy sauce Mirin Bonito flakes Sake For the homemade ramen noodles: Baking powder All purpose flour Bread flour For ramen assembly: Sliced chashu pork Cooked ramen noodles Tare Tonkotsu broth Nori (dried seaweed) Scallions Menma Special Equipment: Rolling pin Pasta roller (stand mixer or otherwise) Music: “Mr. Miyagi“ Blue Wednesday My first cookbook, Eat What You Watch, is available now in stores and online! Amazon: Barnes & Noble: Theme song: “Stay Tuned“ by Wuh Oh Binging With Babish Website: Basics With Babish Website: Patreon: Instagram: Facebook: Twitter:
