How to make a THICK Tonkotsu Gyokai Tsukemen (Recipe)

Follow me on instagram: https://instagram.com/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 : https://instagram.com/erik_bentz Scott Lachapelle: https://instagram.com/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