This is a cooking tutorial for making homemade Tonkotsu Ramen, a classic Japanese noodle soup. The host, Babish, guides viewers through an advanced recipe that requires several steps and components.
The tutorial begins with a review of previous episodes, where Babish covered how to make Tonkotsu Ramen broth and Chashu pork belly.
The main components of the recipe include:
1. Marinated soft-boiled eggs, made with a simple marinade of soy sauce, mirin, and water.
2. Tari, an ultra-flavorful soup base made with dried anchovies, bonito flakes, soy sauce, and mirin.
3. Homemade ramen noodles, made from scratch using alkaline salt, flour, and water.
4. Chashu pork belly, which is browned and crisped under a broiler.
The final assembly of the dish involves combining the cooked noodles, Tari, and hot broth in a bowl, and topping it with sliced Chashu pork, soft-boiled egg, nori seaweed, scallions, and spicy Menma or fermented bamboo shoots.
Throughout the tutorial, Babish emphasizes the importance of technique and patience, as the recipe requires several hours of preparation and cooking time. The end result is a steaming bowl of Tonkotsu Ramen that is both delicious and satisfying.
Here are the key facts extracted from the text:
1. The recipe covered in this episode is homemade Tonkotsu Ramen.
2. The Tonkotsu Ramen broth is made by boiling pork bones and aromatics for 12 hours.
3. Chashu pork belly is cooked in a sous vide machine.
4. Marinated soft-boiled eggs are made with a simple marinade of soy sauce, mirin, and water.
5. The eggs are refrigerated for a minimum of 4 hours and up to 24 hours.
6. Tari, an ultra-flavorful soup base, is made with vegetable oil, dried anchovies, soy sauce, mirin, and bonito dried fish flakes.
7. Homemade ramen noodles are made with alkaline salt, which is made by baking baking soda at 250 degrees Fahrenheit for 1 hour.
8. The alkaline salt changes the pH balance of the baking soda and turns it into a mild skin irritant.
9. The dough for the noodles is made with all-purpose flour, alkaline water mixture, and a wooden spoon.
10. The dough is rested for 30 minutes and then rolled out and laminated multiple times.
11. The noodles are cut and dusted with bread flour before being refrigerated or frozen.
12. The chashu pork belly is broiled until deeply browned and crisp.
13. The pork belly is sliced and served on top of the noodles.
14. The dish is completed with a soft-boiled marinated egg, nori or dried seaweed, scallions, and spicy Menma or fermented bamboo shoots.
15. The noodles are cooked for no more than 3 minutes.
16. The dish is served with a steaming hot broth and a few tablespoons of Tari.
17. The chef recommends loudly and proudly slurping the noodles.
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