Regional Food Japan
3 recipes converted from their YouTube cooking videos.
Supermarket Ramen Stock (Ramen Broth)
A clear, umami‑rich ramen broth made entirely with ingredients you can find at any supermarket. The method uses pork spare ribs, pork belly, pork chop, and chicken wings for depth, plus aromatics and kombu for sweetness and oceanic flavor. The stock is simmered, skimmed, and chilled overnight for a balanced taste, ready to be used in any ramen bowl.
How to make Kyoto-Style Creamy Chicken Paitan Ramen
A rich, creamy chicken‑based ramen broth that mimics the luxurious texture of tonkotsu without any pork. This authentic Kyoto‑style Tori Pyon ramen uses chicken carcasses, aromatics, dried shiitake and kombu, and a final blend of vegetables for a velvety emulsion. Served with smoked chicken, a marinated ramen egg, and rendered chicken fat, it delivers deep umami in a comforting bowl.
Just Need Bones and Water : Tonkotsu Broth Recipe by an ex-ramen chef
A rich, creamy, and deeply umami Japanese tonkotsu ramen broth made from pork knuckle and spine bones. The broth is simmered for 8 hours to extract maximum flavor and collagen, resulting in a silky, milky stock perfect as the base for authentic ramen.