Step-By-Step Guide To Making Tonkatsu Ramen At Home!
We’ve got an exciting guest in the kitchen for this video - local New Jersey celebrity chef and restaurant owner James Avery! You may know him as one of Gordon Ramsay’s sous chefs on Hell’s Kitchen, and he’s here to teach me how to make a delicious, authentic bowl of Japanese ramen from scratch. In this video, we’ll dive deep into crafting rich, flavorful ramen broth, perfectly cooked noodles, and adding all the essential toppings for that classic restaurant quality ramen experience. If you’ve ever wanted to learn how to make restaurant-quality ramen at home, this is the video for you—let’s get cooking with Chef James Avery!
INGREDIENTS
• rendered pork fat
• 4 reconstituted dried wood ear mushrooms – sliced ½ inch thick
• thinly sliced scallions
• ramen noodles
• Kamaboko (Japanese Fish Cake) - sliced ¼ inch thick
Crispy Pork Belly
• 1.5-2 lb skin on pork belly
• 2 tbsp avocado oil OR other neutral high heat oil
• 1-2 tbsp salt
Broth
• 1 quart bone broth or chicken stock/broth
• 1 quart Dashi (see recipe below)
Dashi
• 1 quart + 1 cup water - boiling
• 4 oz bonito flakes
• 2 (6 inch) pieces kombu seaweed
Shoyu Tare
• 1 cup soy sauce
• ½ cup sake
• ½ cup Marin
• 1 tbsp brown sugar
• 1 (2 inch) piece ginger, peeled and cut into thick slices
Soy Sauce Eggs
• ¾ cup low sodium soy sauce
• ½ cup sake
• ½ cup mirin
• ¾ cup warm water
• 1 tbsp sugar
• 2 tsp chopped fresh ginger
• 4-6 soft boiled eggs (7 ½ minutes) – chilled & peeled
#ramen
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👨🍳 About Me: I'm Chef Ange. I transitioned from a career in sports and fitness training to become a self-taught cooking enthusiast. While many dishes I make lean towards the healthier side, I can't resist indulging in chicken wings, pizzas, and mouthwatering cheeseburgers. So, hit that SUBSCRIBE button and let's embark on a flavor-packed adventure together!
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