How to make a THICK Tonkotsu Gyokai Tsukemen (Recipe)

Follow me on instagram:   / wayoframen  
My Podcast: https://anchor.fm/wayoframen

Met a subscriber who happens to live on the same island as me and we got together to cook up a batch of tonkotsu gyokai tsukemen. I had previously attempted a tsukemen on this channel last year, but I was just starting to learn about ramen and though I thought it tasted good at the time, this one is much, much, much better. I gotta a lot of help from two ramen buddies so all credit goes to them.

Erik Bentz :   / erik_bentz  
Scott Lachapelle:   / scottlachapelle  

Ingredients:
Tonkotsu Soup:
4lbs Pork femur. bones
1.5lbs chicken feet (toenails removed)
2 small pieces of beef tendon
Water to cover
1 Onion
Green onion
Small carrot
1/2 yukon gold potato

Dashi Stock:
700ml Water
14g niboshi https://amzn.to/30DV2jq
5g Konbu https://amzn.to/37wcIPl

Tare:
550ml Usukuchi Shoyu
90ml Koikuchi Shoyu https://amzn.to/2MXe0tq
110ml Mirin
110ml Sake
15g Konbu
10g Dried Shiitake
10g Katsuobushi https://amzn.to/3fmZA1U
15g Ginger
3 cloves of garlic

Noodles:
450g Bread Flour
50g Whole Wheat Flour
200ml cold purified water
3g sodium carbonate (baked baking soda)
2g Potassium Carbonate https://amzn.to/3e0h0kl
5g Kosher Salt