RAMEN SCHOOL #7 | How to Make Garlic Shoyu Ramen | 醬油ラーメン
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- Опубліковано 8 лют 2025
- Shoyu ramen is one of the 4 basic ramen styles (along with shio, tonkotsu and miso) It’s a Tokyo style of ramen that uses soy sauce as the salty and umami base of the tare. Here’s how to make it.
Get the full recipe here: adamliaw.com/re...
For more like this, follow me on Instagram: / adamliaw
This ramen series has been absolutely wonderful. I've learned so much. You could go on forever with this!
Instablaster...
Love the personal touch idea. I went ahead and, inspired by the your shio ramen before, made ramen with smoked brisket i made the week before. To keep it beefy I used oxtail and chicken for the meaty part of the stock (no pork). And next to brisket slices added the cured egg, bamboo shoots and some corn (because corn goes well with bbq :-) ). You explain the process so well, it really was great to try out and make some. It worked out pretty well!
I just found this series and am obsessed. I appreciate the detail so much. I've learned more here than I have going out and eating ramen. Please continue doing more.
I just want to say that I just finished making this for the first time (it's the first time I've tried making ramen ever, actually) and it is BY FAR the best tasting meal I have ever cooked for myself. Thank you SO MUCH for creating these videos, Adam. I can't wait to try making more variations!
I just binge watched this entire series, you're just such great personality and your skills are insane, and the lore behind everything is so pleasing to hear. Keep up the fantastic job, keep being real
Spent two days prepping broth and the ramen eggs and finally made my ramen and it was amazing! Thank you for all your knowledge!
Awesome, Can't wait for the cloudy broth versions of ramen. Hope you show us how to make a thick pork broth.
tonkotsu..... be prepared for a smelly bin after.....
It's been a while, doesn't seem like he will but I'll still hold out hope for a delicious, creamy tonkotsu broth recipe. It's my absolute favourite kind of broth.
@@thatboringone7851 It's a monster of a broth. My favourite as well.
I second this. Please please please make some tonkotsu.
@@bartink instant Korean ramen is better than Japanese
my favorite brand is Nongshim hot and spicy
This is more a piece of art than a bowl of soup!
2nd
been making ramen eggs your way for three weeks
could never get tired of the taste!
Shoyu is my favorite ramen style and good god that last shot of the finished bowl looks incredible
I've been watching / searching about how to make a quality bowl of ramen (planning to open up a ramen shop). Just want you to know, that your ramen series videos has been a big, BIG help to me. So thank you so much.
I love this channel! I'm slightly obsessed with Ramen so this has been a pleasure especially with your Aussie soothing voice.
Adam. This series is amazing. Thank you so much for making it.
Just love this series. I'm looking forward for the next episodes! Congrats!
Best school I've ever heard of
This not just cooking this is delicious art, behold that epic canvas
That is comfort food at its finest. Well done! Cheers!
Really amazing episodes!! Awesome explanations! Would love to watch more.
This looks Devine , I always order this type of ramen, I love it with the bamboo shoots and garlic, but my restaurant uses black garlic, it’s amazing. I’m going to try this recipe for sure
Delicious 🤤🤤🤤 I love ramen 😍😍🍜🍜 thank you for sharing!!
This is a great series. Thank you, Adam, for putting this all together. You make me hungry every time.
incredible! Thank you so much for doing this. How fun it will be to make this!
Please continue this series! Ramen is my favorite - I dream about owning a small ramen restraunt one day. Unfortunately I have no idea how I'd even begin. 10 years in the IT industry leaves me wanting a change.
Thank you so much for this series I can’t stop making ramen now. My family and guests love it!
Thanks so much for this recipe Adam! I've always been eager to make my own ramen, and this turned out better than expected!!
I made your recipe for chashu, cured eggs and broth over the last few days and had it last night. The bowl of ramen was delicious. Thanks for the info.
hi adam! i love your ramen series! :) tonkotsu ramen's my favorite.. really love the extra details. I'd like to see a Filipino dish next! :) thanks again adam.
Beautiful recipe. My wife and I both love garlic, and I'm sure this will do wonderfully in our house. Keep this series up, I'm loving it!
Love his dishes! I wish i could get them ❣️
Ramen & Garlic my favorite 2 dishes 🤤❤️🤤
Just fantastic, Adam! Thank you, for this series! I feel pretty confident, that I can create my own Ramen Masterpiece, now...with all five, key ingredients...broth, noodles, sauce, seasoned oil and toppings!
Those pots you are using look amazing!
I absolutely love these videos. Thank you so much for sharing!
YUM this is the one i wanna make for my first time ramen making! Thank you for sharing all the step by step videos!!!
You sure bring goodness into a simple appearing dish Adam! Not sure why the tube is unliking thumbs up, but that is ok, I enjoy enough to go back and watch again as time permits! -Bob...
this is such a work of art.
Looks absolutely delicious 🤤🤤. Definitely trying this sometime soon. A bowl with hot broth in cold fall now is simply heaven.
Will you do a ramen noodle recipe episode? I have been playing around with different flours (which makes a huge difference) and would be great to see your version of ramen noodles =D
I would love to see you make a sapporo style ramen!!! I've just found your channel recently and I love these ramen vids so much.
Made ramen eggs using your recipe It's great! Thanks Will try this recipe, too
Love your work... your dedication and passion is inspiring, looking forward to seeing more through 2020
Wishing you happiness and prosperity for 2020...
Awesomeness, always looks delish
Nice timepiece Adam.
Dude won me over when he talked about how people use too much soy sauce~! Ive had so many shoyu ramen broths that just taste like soy sauce soup
man, i hope for a miso based ramen next. I miss Okinawa for their ramen!
Looks super delicious
Thankyou so much Adam I have just watch all 7 videos tonight you have given some knowledge and background to the Ramen, I know you have passion for food not only to eat but where it's from and how each region deals and acknowledge it, over the years you have certainly grabbed it and run with it, good on you you have come soooooo far from Master chef days. I have down several WEA courses on Japanese cooking, simple everyday Japanese food, my favourite was and is Beef Pea and Potato stew although the classes were good but not a scratch on what have presented here on YT. Thankyou for sharing you love and knowledge of Japanese food.
So happy I discovered your channel.
Would you please show us your favorite way to make short grain rice, and maybe some handling and storing tips!?
Masterpiece.
This video is mesmerising
Total Awesomeness...
Very good production.
You know I'm not much a fan of big long complicated ramen but damn this all came together really well. That last image 👌
I wish you would do a miso ramen. I love your videos
I second Mr. Singer's comment. TONKOTSU! Is Sapporo style Miso ramen on the que? Either way, thank you for your good works. Otsukaresamadeshita!
oh man! can't wait untill you cook a fully cloudy soup like Tan tan men.
Beautiful! Would love to taste it.
Wow even when he crushes the garlic is so serene, I’m like a ninja when I crush mine😃⚔️🗡🪓🔪
Thanks to help the ramen community bro 🥰
That's perfection..!!!
Sir, you are a beautiful genius
Wonderful! Will you be making a video on how to make the ramen noodles itself?
This is simply much better than any paid class
the music made that a religious experience for me
Yay no instant noodle ad this time , looks really good !
Thanks for the video!
These looks so amazing Adam. I know there is not much traditional precedent, but any chance we could get a video for a vegetarian broth/aromatic oil? Or at least suggestions for how? Been a subscriber since destination flavor japan - big fan!
Howard Yan Hi, I’ve made this mushroom version for vegetarian friends
www.google.com.au/amp/s/amp.theguardian.com/lifeandstyle/2017/jan/27/ramen-recipes-chicken-mushroom-noodles-ken-yamada-tonkotsu
A thing of beauty❣
could you use the garlic in the final finished ramen or would the flavour be overpowering? I love fried garlic but idk how strong the taste would be compared to the ramen flavors
I made the double stock ramen frow a few weeks ago. It turned out delicious but we made our oil FAR too scallion-flavored. That made it all have the flavor of french onion soup and it was sortof a letdown, but that was that tare and that oil, time to try a new one huh?
This series is my bible.
I predict you will have 1M+ subs next year.
Great video! How and for how long can you store the tare, broth and oil?
Adam can you please tell what the stove-top grill you are using is?
Search for "Japanese stove top grill"
@@mikkeljepsen7425 Yaki Ami is what I found but doesn't quite look the same... That is very hard to find here, so want to know exactly what Adam is using.
@@mikeboettcher9709 i think it was the volcano grill ua-cam.com/video/g8O1w1AZ-kE/v-deo.html
@@lutodako3904 No the metal grate with white stuff beneath it he puts on the burner (5:15)
@@mikeboettcher9709 www.mtckitchen.com/stovetop-fish-grill-with-ceramic-base/ i think this is what your after my cooking friend !
Awesome, I am loving the recipes but all the little slowmo bits do my head in.
Great series! I am very excited to try this. One question - Can the Ajitama curing solution be re-used to make the Tare as well? or will it impart an eggy flavour on the tare?
The mixtures seem very similar and I'd like to avoid waste if possible.
Thanks!
SUCH ART!!!
Please add a recipe how you make the menma?!
Oh my word I need those hammered pots in my life! Where can I get them??
Hand made not hammered
that damn fly, right at the start.
separately, i recently bought a yukihira style saucepan like shown here... perfect with an induction cook-top, can recommend.
which one did you get?
Hey, love this playlist. Would you be able to show us how to make menma? It's my favourite garnish and very hard to get in the UK.
Where's number 8 at? Let's gooo!
It arrived a month ago! Looks awesome
do you think you'll make a video showing us the 'preferred' method of eating a bowl of ramen? e.g. the slurping etiquette.
would love to see you visit some ramen restaurants and your opinion of restaurants vs the chain ones (hakataya)
I am hunger for Ramen now
I love this, how long can I keep the garlic oil and the tare before they go bad? Can they be frozen or would it be best to but them in a bottle and refrigerate?
AMAZING!!!
Hey I've been wondering, since lamb ramen is so rare to find. How would you go about making the broth? Would you even make a lamb-based broth or would that be too potent? Browsed a few "recipes" or video that did do lamb ramen but the soup is mostly tonkotsu broth or a mix of both chicken & tonkotsu.
Can you elaborate on how to store Stock? Fridging it supposedly lasts like 1 week max, and that's way too short to use up a stock from a hole chicken. Freezing into a icetray is another option but I'm afraid that would lose the aromatic flavour. I wonder how you store your stock and how long you do so.
Well couldn't you just store it in a freezer and take out what you need the night before you decide to make the ramen?
good question
@@Lucillevt4011 I mean, if you want to unfreeze your 2L chicken stock at once, sure. I was just wondering what method Adam uses to store large quantities of stock.
@@BDtetra Reduce the stock until it is thick in consistency, refrigerate and it should be like jelly. You can then cut it up and freeze it.
Or know how much ml go into your preferred ramen bowl, pour this amount into a container and freeze the container until everything is frozen. Want a bowl of ramen? Pop out the container, reheat, done. And stock freezes very good without impairing flavour.
This guy is legit
You're making me soooooooooooooooooooooooo hungry!
Love your videos and hope you're well. Forgive me, but I don't think you have made a video that shows how to make your own ramen noodles? Just did it myself after searching around UA-cam and would love to see how you approach it.
I'm so early I don't know what to do with myself. Great video as always.
I love the saucepans! Which brand are they?
Hi Adam, can you show us how to make Tonkotsu ramen?
What is that grill that you use when finishing the char siu? I'd kill for one of those!
Yes pleeease, what’s it called?
Its a "Japanaese stove top grill". Easy to find on google.
Adam,
Could you provide some sourcing for you tools? Particularly the pots and the grill. Thanks!
ありがとうございます‼️
This is education... Thanks.
The recipe link is broken. I world really like to make this dish!
Would like to know the shelf life of soup base and tare?