けんたのラーメン道その一：豚骨スープ #shorts

けんたのラーメン道その一：豚骨スープ #shorts

**Pork Knuckle (Pork Femur)** – Break the bones to enhance the flavor extraction. It’s easier to break them while frozen. Place them in a large pot and pour plenty of water. Watch until it boils, then discard all the water. Refill with plenty of fresh water and add ginger, garlic, and green onions. Simmer for the next 8 hours, stirring from the bottom of the pot. Keep boiling vigorously, adding water as needed. Whether to skim the scum or not depends on personal preference. The marrow inside the bones must be completely extracted. Gradually, the familiar aroma of tonkotsu will begin to fill the air. Once the marrow has completely dissolved, it’s done. This is the essence of tonkotsu soup. Not only for ramen, but it can also be used in various dishes. Now, let’s see how today’s outcome turned out. Just as imagined. Open the Marutai package, cook the noodles, warm the bowl with hot water, and chop the green onions. Discard the hot water from the bowl, then add soy sauce, salt, and scoop the soup, straining it into the bowl. Drain the noodles well and transfer them to the bowl. Arrange everything, and it’s ready to enjoy! It’s incredible! I want to shout it out loud—this ramen surpasses even the ones from restaurants. Chef, one more serving of noodles please! Tonkotsu, give it a try!
This concludes Kenta’s Diner updates for this year. Looking forward to next year as well! Thank you and have a wonderful New Year!

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#けんた食堂 #うちめし道 #asmr #ramen #豚骨ラーメン

これが2024年度の年越しラーメンである。　シリーズ化してお届けしてゆく所存だ。

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