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Hey guys! Today we’re going to be trying something different - I wanted to show you guys what I think is the simplest way to make the Ramen from NARUTO!

This is a delicious Tonkotsu broth - Ton means pork and kotsu means bone - so, our soup today is made by slowly cooking pork bones until they make a milky and rich flavor.

Make sure you check out some of these other videos that will help you make Ramen Toppings:

Chashu:    • Make Perfect CHASHU Pork for Ramen | ...  
Aji-Tama Soft Boiled Egg:    • Make the Perfect RAMEN at Home | Simp...  
Dashi Broth:    • EASY Japanese Stew | Perfect for Winter  

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00:00 Intro
00:46 Preparing Tonkotsu Broth
02:47 Aji-Tama Eggs Recap
03:27 After Simmering Your Broth for 3 Hours
04:46 Preparing Ramen Tare
05:31 Preparing Ramen toppings
07:28 Let’s Eat
08:28 A Word From Our Sponsor


Ingredients (3 Bowls of Ramen - though it depends on your personal tastes)

- Please note that depending on the quality of the bones you get, you may have to blanche them first to remove any impurities and scum!

Broth:

- 1.5kg of Pork Bones (I used back bone, leg bone, spare-rib and trotters - but out of all of these trotters are the best to get)
- 2.5 liters of water
- One Piece Dried Kombu Kelp

Tare:
- 60ml soy sauce
- 10ml cooking sake
- 10ml mirin
- 10ml salt

Noodles:
- I used Nama (fresh) package noodles - but you can use high quality dried noodles too

Toppings:
- Dried Nori Seaweed
- Chashu
- Benishouga (pickled red ginger)
- Kikurage Dried Mushrooms
- Naruto Maki Fishcakes
- Spring Onions


How to Make:

- Start by placing your pork bones, water and kombu kelp into a pressure cooker and allow the steam to build up inside. (Alternatively you can do the same process in a large stock pot for around 10-12 hours on a low heat, occasionally stirring)
- Allow this to cook for at least 3 hours - open the cooker and remove the kombu and any large hard pieces of bone
- Gently Press down on the softer bones and they should start to break apart - remove any marrow from large bones with a chopstick and mix with the broth - continue to let your broth cook on a low heat for 20 minutes (add water at this stage if your broth has reduced too much or is too strong for your taste)
- Prepare you Ramen Tare by adding 60ml soy sauce, 10ml cooking sake and mirin, 10g of salt to a saucepan and let reach a boil while stirring - until all of your ingredients are dissolved - set this aside before you prepare your ramen bowl
- Prepare your toppings and heat up your broth - (pour some boiling water into your ramen bowl to heat it up and then throw away the water)
- Add 2 tbsp of your ramen tare to your bowl and 300ml of your tonkotsu broth
- Cook your noodles as instructed on the package, drain and add to the soup
- Add your Ramen Toppings and enjoy dattebayo!