日式豚骨拉面 超详细【4K 高清】 Homemade Tonkotsu Ramen

日本豚骨拉面，众人皆知的美味。 今天分享在家如何完美复制日式豚骨拉面， 入口即化的香喷喷的日式叉烧肉，铺满整个大碗，浓郁的豚骨面汤，制作简单， 加上清淡的配菜，有谁可以拒绝这么一碗日式豚骨拉面呢？赶快做起来吧！本期视频拍摄非常的详细， 喜欢美味的你，一起做起来！

* 日式叉烧肉
~1000g 五花肉
50ml (3 大勺）日本清酒/低度白酒
50ml (3 大勺） 味淋
50g (3 大勺）黄糖
200ml （一小碗）生抽Light
30ml（2 大勺） 老抽 Dark
1个 洋葱
5 片 生姜
5 个大蒜瓣
2~3 根 青葱
1000~1200 ml（6 小碗）清 水

*汤底
4个 蒜瓣
¼ 小勺 姜粉 /2片 姜片
35g （3 大勺）白芝麻
4g （1 小碗） 日式柴鱼片
¼ 小勺 白胡椒粉
5g 鸡汤块（选用）
½ 小勺 盐
25g （1.6 大勺）味淋
20g （1大勺）味增酱
15g （1大勺 ）生抽
15g（1大勺）芝麻油
60g （4 大勺）牛奶
1000g （5 小碗）清水

小贴士：
1. 日式叉烧豚肉的五花肉一定要卷紧， 这样最后切好的肉片才不会有空隙，看着好看又入味。
2. 视频里面一再强调的三种调味料不要省略哦。
3. 炖肉的时间火候要记得掌握好，小伙慢炖！
4. 这么好吃的豚肉一定要一次性多做一些， 速冻起来。 想吃的时候取一小段， 解冻切片，来点汤底，妥妥的！

Japanese Tonkotsu Ramen, a well-known delicacy for everyone. Today, I'll share how to perfectly replicate Japanese Tonkotsu Ramen at home. With mouthwatering Japanese char siu pork that melts in your mouth, generously laid over a large bowl, and a rich tonkotsu broth that's simple to make. Add some light side dishes, and who can resist a bowl of Japanese Tonkotsu Ramen like this? Let's get cooking! This video provides very detailed instructions, so for those who love delicious food, let's make it together!

Japanese Char Siu /BBQ Pork:

~1000g Pork Belly
50ml (3 tbsp) Japanese Sake/Low-alcohol White Wine
50ml (3 tbsp) Mirin
50g (3 tbsp) Granulated Sugar
200ml (1 small bowl) Light Soy Sauce
30ml (2 tbsp) Dark Soy Sauce
1 Onion
5 slices Ginger
5 large Garlic cloves
2-3 Green Onions
1000-1200ml (6 bowls) Water

Broth:
4 Garlic cloves
¼ tsp Ginger Powder / 2 slices Ginger
35g (3 tbsp) White Sesame Seeds
4g (1 small bowl) Japanese Bonito Flakes
¼ tsp White Pepper Powder
5g Chicken Stock Cubes (optional)
½ tsp Salt
25g (1.6 tbsp) Mirin
20g (1 tbsp) Miso Paste
15g (1 tbsp) Light Soy Sauce
15g (1 tbsp) Sesame Oil
60g (4 tbsp) Milk
1000g (5 bowls) Water

Tips:
* Ensure the pork belly for Japanese char siu is tightly rolled to prevent gaps in the sliced meat.
* Don't skip the three emphasized seasonings mentioned in the video.
* Pay attention to the cooking time for stewing the pork, slow simmering is key!
*For such delicious pork, make extra and freeze it. When craving strikes, take a small portion, thaw, slice, add some broth, and enjoy!