How to Make Tonkotsu-Gyokai Tsukemen (Recipe)

I am gonna have serious issues making ramen when I finally get into it as a hobby considering I don't eat vegetables or basically any greens whatsoever...

Youve mentioned you have difficulty obtaining some japanese ingredients. Ive always thought hawaii had more japanese products relative to the rest of the US. What is your experience? Are you not in a major city? Just wondering. Thanks! love your videos

That’s why it tastes so amazing so much build up of flavor! I can’t wait to try!

Hay! :)
I try to learn how to make Ramen and already watched many of your videos - they are so helpful!!
while watching this i started to wonder whats the difference between the gyokai soup stock and a dashi? or is it the same just for a different use?

Have a nice day :D

I dont think I could get into Tsukemen. Looks very nice but I just prefer everything piping hot and with heat carries aroma and flavour more.

Amazing video! No matter how many I watch I’m always blown away at how many varieties there are! Question : if you had to recommend one ramen for a beginner to make which would you recommend? Thanks!

So my question is... why?

Why not add the noodles/meat/garnish to the soup? Is this just "how it is" or is there some other reason?

Great video btw.

If you put baking soda and salt on pressure-cooked pork belly and dry it out in the fridge overnight, baking it at 425f the next day will give you the crispiest pork belly ever.

It doesn't look like dipping ramen to me.

Every time I see tsukemen, I always think of Naruto Shippuden when Naruto gets pissed off about Ichiraku selling only dipping noodles 😂😂😂😂

Hi Ryan, thank you for sharing this video..i would like to ask, did you put oil on the noodles to prevent them from sticking to each other? Thanks so much..Cheers!

Hi there! Love your channel! I’m very new to ramen and how it’s made, but I’ve been thinking about making one from ingredients found in my country, we don’t have many soups or broths in our cocking but I would like to see is I could make something with the flavour in Sri Lanka. Any tips would be gladly appreciate, thank you!

I was food poisoned in Osaka last year because of two bowls of tsukemen 😕
Havent eaten it since then.

I discovered your channel two days ago when I was looking for ramen recipes, naively thinking that it was just a soup. Now I know it's an artform. Well, one could have guessed with something Japanese. ;-) I'm looking forward to experiment. Thank you for all the inspiration and thorough information.

You might be a decent chef, but your video is all over the place. Every video you've added something from another video. Video names are also very confusing when they are suppose to be part 1 and part 2 on the same subject. I suggest you hire someone to manage your video so your channel might grow better.

Great recipes but I saw some videos where they smash or crush all the bone to make the soup extra thick! Also they rinse the noodle to serve it cold but the soup is boiling hot, many people do have their methods and I wonder which one I need to try today !

You gotta come to Oahu brah we got some great tsukemen spots. I appreciate this video and you bringing this unique knowledge to us.

Amazing!!

And how long do you need to cook this without an instant pot, and what do you mean with "let it steam on the counter over night"?

I have left over stock here definitely making this one! I found niboshi is it still possible to blend that into my pre made tonkotsu?

Big on my futomen for gyokai tsukemen. God i miss living in japan

Thanks for this recipe dude! I’m going to try this one out. Great video!

Thank you for the great and inspiring videos, great way to start making Ramen at home.
I'm new to your channel so not sure if this has been done or requested before. Can you if possible translate or make a video about making noodles just like Ouchimen did on the video you linked here? Thanks in advance and can't wait to see more of your great videos.
Tonkotsu Gyokai Ramen video by Ouchimen

I know that pork belly was a bit overcooked, but if you refrigerate them for a few hours, slice them thinly, and fried them till golden, you'd get some solid pork out it.



Your video is fantastic and I'm learning a lot about ramen creation and experimentation.

Love the channel. I am a Ramen lunatic and I look forward to trying some of these.

Citrus infused tare is quite good, had a yuzu flavoured one before, but i think most citrus would do fine. More of a lime guy =)

What would you change or want to improve on?

Have been looking for a tsukemen recipe... this looks great! Fuunji tsukemen🤤🤤🤤

Oʻahu's Golden Pork's Tsukemen is always a pleaser!

So is it soo ke men, or skeymen ? I've heard it pronounced both ways

Thanks for all the videos. Isn't it bad to boil kombu that long?

Hi, thanks for another great video. I am just wondering if u have plans to make other noodle dishes like soba or udon?

Hi, thanks for the vid. I've always tried to make my soup base with my Instant Pot but it never turned out great, no emulsion either. But I never tried to continue the cooking process with a rolling boil afterwards. Did you add some water during the hour+ of boiling the soup in the IP (for the evaporation)?

Hello! I am also an aspiring ramen cook and have failed a lot of broths before. What do you think of only doing a fish broth ramen? Any ideas? Thank you!

Can't wait to try this!!

Hey have you try making black ramen, I forgot what the actual name in Japanese

i wanted to get a Suribachi for grinding the bonito flakes like you but so surprised at how expensive they are. I'll just stick with my little spice grinder.

I love tsukemen so much a had a bowl of a lemon tonkotsu from a place in Nagasaki called Menya Always and it was mind blowing

Idk is this unnecessary to say, but you should call soy just soy instead of "soyu" since you call all the other ingridients in english.

I completely appreciate you and love your channel. My questions of ramen have been answered by you!! I wish you long noodles and many suns!!!

Nice will try it

If I don’t have a pressure cooker can I just boil my ingredients?

make a tsukemen yuzu ramen please

Braaaaaaaa. This is so good

Love your videos! I’m a crazy fan of a super thick, sticky style of tonkotsu or tori paitan gyokai tsukemen and have been researching & making tsukemen for over a year now.. it’s gonna be pretty long, but I hope you take a look at this recipe!!
For the bone broth, boiling (primarily) pork bones, a bit of pig trotters, and chicken feet for at least 7 hours seems to create the best result in depth and thickness (I tried everything from using thickening agents like xanthan gum to blending — which broke down all soft pieces to particles except for some thick bone pieces — but nothing seems to beat a thick gelatin concentration).. everything else about the broth is about the same except for the addition of bay leaves and subtraction of niboshi (Side note: I never use onions for tonkotsu ramen, but tsukemen gets a pass). For the tare, I use yuzu salt, plum concentrate, and a tiny bit of apple while reducing the amount of kosher salt and sugar, which leads to a surprisingly delightful and fruity product. I also like to create my final tsukemen broth every time by transferring a small amount of bone broth to a different pot and boiling it with bonito flakes for at least 40 minutes.. I could call this the most central piece of my version of tsukemen.
What do you think of this? Hope to hear back soon!

Looks good. I occasionally have Tsukemen when I have ramen but in the winter I still far prefer a heart bowl of warm tonkotsu broth ramen...Am I right to say that if I wanted to get a tonktosu broth ramen It’s just a matter of boiling as long as I want?

Another great one! I had tsukemen only twice, both in Tokyo, and I remember the broth to be very thick. I may not appreciate the thickness through the video, was it way thicker than a regular tonkotsu?

LOVE GYOKAI! Keep up the great work fam