[3 - 3] hey everyone its Alessandra and ginger
[3 - 5] I'm home from school at the moment as
[5 - 7] many other people are one of the ways
[7 - 9] I've been able to keep busy is taking on
[9 - 11] longer cooking projects that I usually
[11 - 14] wouldn't have the time to do one of my
[14 - 16] favorite comfort foods is Japanese ramen
[16 - 19] with all this time on my hands I figured
[19 - 21] it was time that I make my own today I
[21 - 23] want to show you how you can craft your
[23 - 26] own authentic bowl of 10 katsu ramen at
[34 - 36] [Music] the first thing we need to get going is
[36 - 39] the broth tonkatsu in Japanese means
[39 - 42] pork boats so for today's broth we are
[42 - 44] going to be using three pounds of pig
[44 - 46] trotters you should be able to find
[46 - 48] these in most supermarkets add your pig
[48 - 51] trotters to the pot fill with water to
[51 - 55] about two inches above the bones we need
[55 - 57] to boil them for about 10 minutes while
[57 - 60] we continuously skim this gummy looking
[60 - 62] stuff from the top after 10 minutes I
[62 - 65] dump the bones into a sink and wash with
[65 - 67] cold water to remove impurities this
[67 - 69] process is going to result in a broth
[69 - 71] then I say brighter appearance and a
[72 - 75] once that's done add the bones back into
[75 - 77] the large pot and fill with water about
[77 - 81] 3 inches above this time at this point
[81 - 84] we're going to add some aromatics first
[84 - 86] chop up a bunch of green onions in
[86 - 89] quarters half a yellow onion and toss
[89 - 92] that in you can leave the skin on same
[92 - 94] thing with a whole shallot a few cloves
[94 - 96] of whole garlic this time you'll peel
[96 - 99] them and finally some sliced knobs of
[99 - 101] ginger and if you guys don't already
[101 - 105] know the only way that you should be
[105 - 107] peeling ginger and not this ginger is
[107 - 111] using a spoon it's life-changing once
[111 - 113] you have everything in the pot bring to
[113 - 116] a rolling boil and then lower the heat
[116 - 117] while still maintaining that boil
[117 - 119] throughout the cook time you're gonna
[119 - 121] have to replenish of the water and
[121 - 124] that's boiled off probably once every 4
[124 - 126] to 5 hours while you intermittently give
[126 - 129] the pot a good stir to agitate the bones
[129 - 131] in terms of how long you should let it
[131 - 134] cook I typically go for at least 12
[134 - 136] hours but you can get away with more or
[136 - 139] less this time I actually cook the broth
[139 - 142] for 24 hours once the time is up strain
[142 - 144] out all the big components and what
[144 - 147] you're left with is a creamy broth with
[147 - 150] layers of flavor but we're just getting
[150 - 153] started here for me tonkatsu is not
[154 - 156] tonkatsu unless there is a few good hearty pieces
[156 - 159] unless there is a few good hearty pieces of Joshu I usually like to get one big
[159 - 162] slab of pork belly that I can roll into
[162 - 164] a nice roast but today I wasn't able to
[164 - 166] find a larger slab so I got these
[166 - 168] smaller pieces which I then rolled and
[168 - 170] tied off with cooking twine grab
[170 - 172] yourself an ovenproof pot and lid or
[173 - 175] Dutch oven to this add half a cup of soy
[175 - 178] sauce 3/4 of a cup of mirin half a cup
[178 - 181] of Japanese sake and half a cup of Xiao
[181 - 184] Qing cooking wine now if you can't find
[184 - 187] the Shang wine you can use a full cup of
[187 - 189] sake or you can get some through the
[189 - 191] link in the description finally add two
[191 - 193] knobs of ginger 1 bunch of green onions
[193 - 196] cut into quarters and then 4 to 5 cloves
[196 - 199] of garlic let your chopped pork in all
[199 - 201] of that cover your pot and then throw it
[201 - 204] into an oven that was preheated to 300
[204 - 205] degrees this is going to braise for
[205 - 208] three to four hours until the meat is
[208 - 210] super tender once it's done I find it
[210 - 212] helpful to refrigerate at least an hour
[212 - 215] prior to slicing and searing makes it a
[215 - 217] lot easier to cut pork the next
[217 - 219] essential part of the ramen is the tari
[219 - 222] tari means dipping sauce in Japanese but
[222 - 224] in ramen it's essentially the primary
[224 - 227] seasoning agent today I'm preparing a
[227 - 230] show you or soy sauce based re which is
[230 - 233] the oldest form of tari in ramen culture
[233 - 235] in history the first component is the
[235 - 237] dashi which you can think of as a type
[237 - 239] of fish stock start by placing three
[239 - 242] pieces of kombu seaweed in a small sauce
[242 - 246] pot with 3/4 of a cup of water heat the
[246 - 249] pot until it starts to steam but do not
[249 - 251] boil it once it's at the right
[252 - 254] temperature remove the heat cover and let it seep
[254 - 258] remove the heat cover and let it seep for 10 minutes after that add about half
[258 - 260] a cup of bonito flakes and again let it
[260 - 263] steep for five minutes now at this point
[263 - 265] you're probably saying kombu wood or
[265 - 268] bonito who and I don't blame you these
[268 - 270] ingredients are relatively easy to find
[270 - 273] in an Asian market or specialty grocery
[273 - 276] store one side minutes is up strain the
[276 - 279] kombu bonito mixture into a bowl add 3/4
[279 - 281] of a cup of water 3/4 of a cup of soy
[281 - 285] sauce 1/4 cup of mirin and 1/4 of a cup
[285 - 287] the braising liquid from the chashu that
[287 - 290] we prepared get that a good stir and
[290 - 292] store in the fridge until you're ready
[292 - 299] to assemble your ramen all right we have
[299 - 302] the broth the tari are chashu and some
[302 - 304] select toppings and you can get really
[304 - 306] creative different types of mushrooms
[306 - 309] chili loyals nuts fresh vegetables corn
[309 - 312] the list is almost infinite before I
[312 - 314] assemble anything I'm going to quickly
[314 - 316] soft boil a few eggs here's the deal
[316 - 320] boil water add eggs leave for 6 minutes
[320 - 322] remove and run under cold water for
[322 - 323] about a minute
[323 - 327] perfect runny yolk you're welcome
[327 - 330] take some of your Choshu and pan sear it
[330 - 332] for Connolly's finish on the pork
[332 - 335] usually I like to sear a nice thin round
[335 - 338] slice but getting these cuts was
[338 - 339] difficult without a bigger slab to work
[339 - 342] with so I decided just to cut it up into
[342 - 344] larger chunks get a pot of boiling water
[344 - 347] going and drop some ramen noodles I have
[347 - 349] a fresh noodle variety right now but you
[349 - 351] can use whichever noodles you find fall
[351 - 353] the package instructions for cooking
[353 - 355] time meanwhile that's some of the Tauri
[355 - 357] to your broth the amount you add can
[357 - 359] actually vary depending on your taste I
[359 - 361] like to start with about a third of a
[361 - 365] cup and then add more if needed go ahead
[365 - 367] and add some broth followed by your
[367 - 370] freshly cooked noodles for toppings a
[370 - 374] perfectly soft boiled egg sear Joshu
[374 - 377] green onion shitake mushrooms
[377 - 380] bamboo shoots seaweed squares fresh
[380 - 386] cilantro and sesame seeds and that's it
[386 - 388] savor the fruits of your labor and
[388 - 389] invite some friends over for a
[389 - 392] do-it-yourself ramen party well after
[392 - 394] the quarantine is over you can do that
[394 - 396] first you'll perfect it on your own if
[396 - 398] you have any leftover broth you can
[398 - 400] freeze it for up to three months and
[400 - 403] defrost anytime you're ready for more I
[403 - 406] had a ton of fun making ramen at home
[406 - 408] and I hope you give it a try if you have
[408 - 410] any other restaurant dishes or meals who
[410 - 411] you'd like to see me
[411 - 413] created home please let me know in the
[413 - 414] comments I'll see you guys on the next