Comments on: Tonkotsu Miso Ramen

By: Marc Matsumoto

Marc Matsumoto — Mon, 23 Jan 2017 08:49:42 +0000

Hi Giftz, I have a chicken ramen recipe here: https://norecipes.com/recipe/chicken-ramen-recipe You can't make Tonkotsu with chicken the same way as this because there's no marrow fat in chicken bones. Instead, it gets its richness from the skin and cartilage and the creaminess comes from adding soy milk..

By: Giftz

Giftz — Sat, 21 Jan 2017 20:31:57 +0000

Can I replace the pork with chicken? Religious Reasons. Also, I had a request for you to make a Shoyu Miso ramen with chicken (No Pork). Also, can you make a tonkotsu but except you use duck instead of pork? I have a japanese friend who recently became muslim and would use duck in his tonkotsu instead of pork. Suprisingly, he said that it tastes exactly the same as pork and it is even a little more fattier.

By: Justin Brisson

Justin Brisson — Sun, 11 Sep 2016 15:19:03 +0000

Hey, Marc sorry we vegans ruin everything(Elegiggle) but I just wanted to say, thanks for making this post, this dish looks delicious, and you were very informative. I can't wait to try this!

By: Marc Matsumoto

Marc Matsumoto — Fri, 12 Jun 2015 02:32:00 +0000

Will give you a very different flavor profile, but yes in the sense that you could make this with soy sauce, or even just salt.

By: Herr Yamamoto

Herr Yamamoto — Fri, 12 Jun 2015 00:09:00 +0000

thanks. Could it also work with red miso?

By: Marc Matsumoto

Marc Matsumoto — Mon, 08 Jun 2015 02:50:00 +0000

Should make 2 bowls.

By: Herr Yamamoto

Herr Yamamoto — Sun, 07 Jun 2015 15:15:00 +0000

Makes it 1 or 2 bowls of miso ramen?

By: Marc Matsumoto

Marc Matsumoto — Mon, 28 Apr 2014 02:08:00 +0000

Hi superelastic, the fat on top of the chashu would certainly work, but rendered fat that's been cooked for a long time has a different taste than fresh fat. I know it sounds strange, but the fresh fat has a creamier taste whereas the rendered fat tastes like oil (plus some of the aromatics from the chashu). That's why I use the fatback.

By: superelastic

superelastic — Sun, 27 Apr 2014 17:40:00 +0000

Hi Marc - When I made the Chashu and refrigerated the retained braising liquid, there was a creamy smooth layer of white fat on top, almost like butter. My "cooking instinct" is telling me to omit the pork fat in the recipe above, and instead use the fat from the braise liquid. Is that a bad idea? I suspect it would emulsify much more readily. I should mention that I used pork belly for the chashu, could not get the beautiful pork cheek that you used.

By: banana

banana — Mon, 21 Apr 2014 09:06:00 +0000

i want to thank you for this. i almost gave up making ramen as many requires 2 days preparation!