Recipe: Pressure Cooker Tonkotsu Ramen Broth

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3 Responses

  1. Mike Ross says:

    This looks so delicious, Jeff! Nice job man!

  2. Cynthia Choi says:

    Holy crap this was amazing. I just made this with beef. THANK YOU!

  3. Ramiro Salas says:

    Thank you for posting this. I just finished it, and mine looks just like yours, and it tastes spectacular. I’ve been doing Kenji’s recipe on the pressure cooker for a while, always just having to accept I wasn’t going to get the right emulsion, but I just wasn’t going to spend 10 hours in the regular stove. This method completed the picture for me. My main difference: I add 1 cup of sake (or dry white wine) at the beginning to decrease the pH and achieve more gelatin extraction. I also cook it at 15 PSI for 2 1/2 hours, which achieves the maximum extraction for beef and pork according to the Modernist Cuisine. I never comment on sites, but I felt compelled to take my hat off this time. Thank you!

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