RAMEN KAONASHI
Tools I Use for Making Ramen at Home（Tonkotsu, Paitan & Shio）
These are the actual tools I use when making tonkotsu, paitan, shio and shoyu ramen at home.
None of this is sponsored. I only recommend tools that I personally use in my own kitchen.
You don’t need everything from day one.
But having the right pot, skimmer and prep tools will completely change the quality of your broth — especially if you want a clean, creamy white tonkotsu.
🥢 Why Tools Matter in Ramen Making
Contents
Ramen is technique × heat × timing × tools.
If one of these is off, the result changes dramatically.
- A weak pot → heat loss → broken emulsification
- A coarse skimmer → bone dust in broth → dirty flavor
- No thermometer → burnt garlic oil → bitter mayu
- Dull knife → crushed chashu slices → messy bowl
So this page explains what I use、why I use it、and how it affects the final bowl.
🥇 Starter Kit — Basic Tools for Any Ramen
Perfect for beginners who want to start making ramen at home.
Japanese Santoku / Gyuto Knife
A sharp knife makes prep safe and efficient — slicing chashu, green onions and toppings cleanly.
Large Cutting Board
Stable, non-slip, and big enough for larger cuts of pork shoulder or chicken thighs.
Kitchen Scale
A sharp knife makes prep safe and efficient — slicing chashu, green onions and toppings cleanly.
🔥 Tonkotsu / Paitan Kit — For White, Milky Broth
If you want Hakata-style tonkotsu or creamy tori paitan, these are the tools that make the biggest difference.
Heavy-Bottom Stock Pot (16–20qt)
A thick pot allows hard, rolling boil for hours without scorching the bottom.
Essential for proper emulsification in tonkotsu.
Fine-Mesh Skimmer (10cm)
Used constantly during the first 2 hours of the boil to remove blood foam and bone dust.
Bone Saw (Stainless Steel)
Used to split pork bones and expose marrow.
Instant-Read Thermometer
For aroma oils (mayu), chicken oils, and preventing burning.
🍥 Shio / Shoyu Kit — For Clear, Delicate Broths
Clear soups rely on purity and extraction control, so tools change slightly.
Medium Stock Pot (10–14qt)
Thinner than tonkotsu pots, easier to manage simmering.
Fine Strainer / Sieve
To remove kombu, niboshi, and small particles from clear broths.
Kombu Cutter Scissors
Makes kombu prep much easier.
Thermometer
Temperature is key when making kombu dashi.
🍜 Serving & Styling Tools
Ramen Bowl Set（23–25cm）
Shape matters: a wide, deep bowl enhances broth depth and noodle presentation.
Tare Ladle
Keeps your seasoning accurate every single time.
Chopsticks (Non-slip)
Helps keep toppings in place and improves the final look.
Renge Spoon
Helps keep toppings in place and improves the final look.
🔧 How I Use These Tools in a Typical Tonkotsu Day
Here’s a simplified flow of how these tools function together:
1. Bone Prep
- Split bones using a bone saw
- Wash thoroughly
- Remove dark blood spots
2. Initial Boil
- Bring stock pot to a hard boil
- Skim every minute for the first 30 minutes
3. Emulsification Phase
- Maintain rolling boil for several hours
- Pot must hold heat consistently
- Skimmer removes floating debris
4. Aroma Oil & Tare
- Thermometer controls garlic oil and mayu temperatures
- Too hot = burnt bitterness
- Too low = no aroma
5. Serving
- Wide bowls highlight broth color
- Sharp knife ensures clean chashu slices
- Ladle controls tare & oil ratio precisely
❓ FAQ
Do I need all these tools from the beginning?
No. Start with the pot and the skimmer.
They make the biggest difference.
Which tool should I buy first for tonkotsu?
Heavy-bottom pot → skimmer → thermometer。
Can I use a small pot?
Yes, but keep the boil strong and consistent.
Does a bone saw really matter?
If you want thick, true Hakata-style broth：yes。
Exposing marrow speeds up emulsification dramatically.
📎 Want to See These Tools in Action?
Watch my process from start to finish:
- Tonkotsu broth
- Mayu (black garlic oil)
- Tori paitan
- Bone preparation