Yokohama Iekei Ramen Recipe - Tonkotsu Soup Broth + Shoyu Dashi-Tare + Chashu Sous-Vide [4K ASMR]

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while maintaining flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce offers a healthier option.

miso

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is milder and often less expensive.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat noodles provide more fiber.

Boil pork bones for 5-15 minutes to remove scum, then clean the pot and rinse the bones thoroughly.

In a pressure cooker, add pork bones, water, and optional aromatics like onion and garlic.

Pressure cook for 70 to 120 minutes, then transfer to a larger pot.

Remove meat from bones and return both meat and bones to the soup.

Boil on high to emulsify for 30 to 50 minutes, replenishing water as needed.

Remove bones from the soup, keeping meat and fat bits inside.

Blend meat bits until smooth, then strain into a new pot, squeezing juices from the blended meat.

For the shoyu dashi tare, combine konbu, anchovy, katsuobushi, shiitake, soy sauce, water, salt, sugar, sake, and mirin, and cook at 175ºF for 40-45 minutes.

Combine the tare with the tonkotsu soup as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens