Keizo Shimamoto Teaches me How to Make a Shoyu Ramen (Pro Recipe)
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- Опубліковано 2 лип 2021
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When it comes to ramen in the US, there isn't anyone quite like Keizo. He is widely considered by a large number of hardcore ramen nerds to be one of, if not the best ramen chef in the country. He honed his craft working in ramen shops around Japan and within a few months of returning to the US, he invented the ultra viral ramen burger which landed him on national television. His shop, Ramen shack was a mecca for ramen nerds throughout the world and people would travel and wait in line to eat one of his bowls of ramen. though the new york shop is closed forever, he is bringing the shack back later this year in southern California.
Follow Keizo on instagram: / goramen
Ingredients:
Tare:
600ml Marudaizu Koikuchi Shoyu (丸大豆 醤油)
65ml Hon Mirin
10g Aged Sea Salt
20ml Thai Fish Sauce
Chicken Stock:
2 Whole Chickens (10lbs)
5lbs Chicken Feet
8-9L Water
Large Handful of Chicken skin
1/2 Head Napa Cabbage
1 Bulb of Garlic (cut in half)
50g Ginger (Peeled and sliced as thinly as possible)
Dashi:
5L Water
50g Ma Konbu
25g Dried Shiitake
65g Katsuobushi
Shallot Oil:
250ml Vegetable Oil
100g Shallots
25g Ginger
25g Garlic
25g Green Onions
Final Bowl:
100ml Dashi
200ml Chicken Stock
20-22ml Tare
10ml Chiyu
5-10ml Shallot Oil
Toppings:
Chashu
spinach
menma
green onions
narutomaki
age negi
nori - Навчання та стиль
He said he wanted a ramen that would be easy for us to make at home then proceeded to give me the most complex recipe I've ever heard 😭🤦🏿♀️😂
Haha this was easy for keizo... I was dead tired after making this
Sounds like a lot of work. I'll just dine in at their place
Homemade ramen is such a pain in the ass. But damn is it satisfying when you pull it off yourself.
Specification was actually: "..doesn't use ultra hard to find ingredients, so people who watched the video would have a good chance of making the ramen at home." Never said it would be easy, just that the ingredients would be easily accessible to most people. Plus if you "watch the video" and follow as best you can, you will have a "good chance" of recreating the bowl he prepared for us. He has laid it all out for us, compromising on harder to access ingredients and more complex/demanding technique, and settled on time, which we all have, as the predominant factor. What follows is for us to execute to the best of our ability. Ramen Life :)
@@xx7n5v7xx Two different statements...
Because I'm a mom and can't help myself: Please place a damp kitchen towel or a couple layers of damp paper towel under your cutting board to stop it from slipping around while you're cutting. Much less chance of hurting yourself.
Thanks for the tip!
Jesus, i need this. NOW
wazza
Me now too
Make that 2 lol
Gotchya Chiseled Senpai!
Have Jesus delivered it to you? Please let him know, i want it too 🤣
Made by a kind of crappy home cook? Be kind to yourself brother. You're a great cook. You continue to challenge yourself. The words we say about ourselves come back to our lives. Don't downplay your skills. Thanks for continuing to make all this awesome content. Love your channel.
I'm getting better but still have no idea what I'm doing in the kitchen lol
Seconding hankhillz comment! You know what you want and you pursue it!
@@WayofRamen a hundred times this you are a great cook and you've taught me so much about Ramen. I've learned so many skills from you, don't downplay your skill. We all are learning so don't feel bad your not as good as a MasterChef. You'll get their one day!
Pobodies nerfect.
Quit listening to shitty discord trolls. You're a humble, creative, kind giver. We love you man.
Keizo Shimamoto is a legend! So cool to see you two collaborating
Definitely a living ramen legend!
Me: I wish had the time to make ramen.
Also me: watching ramen videos for more time than it takes to make ramen.
hahaha that's all of us
Most of this stuff can be stored and frozen so if you make a good amount of it you’ll have soup for a good while. The rest is easy and pretty quick
I have an idea for an emergency ramen pack, you cut the veggies and cook the pork belly before hand and then all you do is take it out maybe 15 minutes before you boil the water, put the soy sauce and whatnot into the bowl, and then you just put it all in, and you're done in 25 minutes
RIP Tare. May you remain in the sink and the table.
Only true fans know!
@@WayofRamen I was moving away to another country and I literally dump all of my tare to my mate who loved to cook. I had like 20 different tares, aroma oil, and stuff in my fridge
Been away from Ramen-making for a bit, but coming back to WoR feels like home. Appreciate your humble approach to the process (don't be so hard on yourself!). We all benefit from the awesome community that you've had a huge part in building.
It's so awesome to see you and Keizo collaborating! His recipe is great, I really want to know how he makes his bowl of ramen. For me, seeing the process or even just the recipe of how certain dishes are made makes me appreciate it so much more. Many great chefs will put days for a very small difference and it's those small differences that accumulate that makes such a big difference at the end. Keizo seems like someone that does not have a limit on how far he would go, if that can give even a slight improvement on his bowl of ramen. I hope he will release a cookbook some day. I would purchase it on an instant.
Yeah he's a true craftsman! Really admirable!
Just made this ramen! Wow! it was light but still packed with flavor! Definitely a lot of work, but it was worth it. I also scaled down this recipe but still have enough ingredients for the rest of the week
I am so happy to see you back at it again! keep it up! We still understand you are a busy man, just happy to see you are improving and becoming better at ramen.
Just made this for Christmas dinner for the big family gathering earlier tonight. Turned out beautifully and was a long + fulfilling journey from start to finish. Thanks for the video, made it a lot less daunting coming from someone who's never made any soup ever
Just wanted to say thanks for putting out such good quality content. I've learned so much from watching these videos and I cant wait to see what you make next!
Man. What a process, what a glorious bowl! Amazing
I love how casual you are with the videos, you sound like a natural on video!
Simply amazing video. Thank you. Excellent quality.
I’ve made this a couple times now. It just hits so hard every time. Thankyou sooooo much ❤
dude i love this content, also nice way of filming this piece. good pace and i like the way you narrated it. dude well effin done!
Thanks a ton!
I find these videos fascinating. I love to watch but there's no way I would try it myself! Thanks for posting.
Thanks for watching!
Big thanks guys for sharing your idea and how to make a good and delicious shoyo ramen.
Holy crap. I've had the honor of eating Keizo's ramen a few times... it was the peak of my new york city-isolated life's ramen experiences. RIP Ramen Shack. Thrilled to see this video title!
Edit: Oops-- misspelled his name.
Gonna make this for some friends. Glad you're back man. You ain't no crappy cook in my book❤
compared to us average people, he sure ain't no crappy cook..
Loved the vid and recipe. My family loved it. I have maybe watched this video almost 100 times
This popped up on my algorithm today. It’s a must try for me. The basic thing for an amazing ramen is time spent making your base components. Looks effen amazing.
I love your videos, your a graet guy and so humble, keep up your good work!
Awesome video Ryan! You’ve come so far.
making ramen for the first time with this recipe! halfway done and everything smells delicious already 😊
So many good techniques here! I remember when I started on my ramen journey it took me more than half-a-year of experimenting to come to all these methods. Thanks guys for sharing the ramen knowledge!
I really want to try this recipe. However, I cannot find Marudaizu Koikuchi Shoyu? I do not know much about Shoyu and the sheer number of varieties is highly intimidating. Is Marudaizu Koikuchi Shoyu just a brand? Or is it a specific style of Shoyu? I can't find it anywhere. Do you know of a comparable substitute? I would be grateful for any help. Thank you.
@@latinamajor Koikuchi is a standard dark soy sauce in Japan as opposed to light Usukuchi variety which should be lighter and saltier. Marudaizu seems to indicate that it is made with whole beans and is of a higher quality, but I never had a chance to compare if it is really all that different.
I tried several basic Japanese soy sauce brands and the differences was mainly in nuances. So I do believe you can substitute it with any koikuchi shoyu available to you (Kikkoman, etc.).
@@dmitrisidorenko2699 thank you for the help and information. I really appreciate it. The recipe requires a lot of time to make and I wanted to make sure that I am able to get all the ingredients or good substitutions before trying it. It would be terribly disappointing to put all that time, effort and energy into making this recipe only to find that it isn't anywhere near as good as it should be because I substituted an ingredient that was unsuitable and severely threw-off the flavor of the dish. Thanks again!
Literally just went out and got everything to make this ramen. Love your videos, super helpful! Wish me luck!!!
good luck!
How'd you do?
Awesome 😍 cant wait to try this!
Thanks for watching man!
Incredible video! Thank you
Thanks Preston!
Thank you for this recipe! I will be making this soon! 🤙🏾🤙🏾🤙🏾
Thanks for watching
@@WayofRamen Did you keep the water level of the stock at the same height from beginning to end?(keep adding water) it kinda looks like you did? very curious to know the answer.. thanks!
Hey man.... Did the recipe... The umami from the tare with fish sauce and the mix of both the chicken broth and dashi is insane... Probably the best bowl I've made so far. I actually ended up with a lot of broth, so I portioned and freezed so I can make a bowl every now and then. Thanks for the recipe man.... It's not that complex, it just takes a bit of time but veeeery rewarding and delicious. Totally worth it! Bless
Raman made easy really so simple and so well explained even a new cook will able to produce this lovey and delicious recipe. More over since all these ingredients are available.Thanks for sharing.
hey man just wanted to say i really love your channel. im very much enjoying my ramen journey learning from you!
This is the channel where I learned most of my techniques from. Nowadays making ramen is one of my favorite hobbies, and I've gotten pretty good at it! :D I still think there's more to learn, but I can't downplay my own bowls anymore, especially since I've learned how to make my own noodles.
Just tried the recipe. It’s amazing. Not complex, but somewhat laborous. The end result is totally worth it though. Thank you and keep up the great work
Oh wow!!!! I wish I could taste it too!! You did great!! And I love your speaking voice… very soothing and pleasant!! I hungry now!!!
Before marathoning all of your videos I was too intimidated to try and make ramen, but now I'm I wanna give it a try!
I am so stoked to have been able to try Keizo's Ramen at Ramen Shack in SJC. Incredible! I also made the Tare and soup that was described in this video. It really is very delicious. The more chicken feet the better!!!! especially when using the double soup method to thin it back out. Thank you for your videos! And letting me know that Ramen Shack was not but 30 mins away. I will be a frequent visitor!
Thank you for sharing. I like this recipe. I think this might be the recipe for my first attempt at making ramen at home
It's a pretty intense one to start with
Nice! Great for parties I'd be saving this for sure.
Thanks for watching!
Nice work! Thanks for sharing…
I used to visit ramen shack whenever I made it to NYC, and finally moved here late last year... guess it's time to pack up and move to LA
Yep haha!
His ramen was amazing here in NYC, i used to go 2-3 times a month.
Thanks for sharing this video
Try to study cook this and test if its good for my business. Thanks for the info😊
Love the shokugeki no soma reference near the end xD lol . And damn ! Stil a very complicated ramen to make even tho he simplified the whole thing !
Always with great content! Keep going man :D
Thanks very much!
I’m so hyped I’m gonna be in California soon and I’m for sure trying this place
definitely! i'm jealous!
@@WayofRamen I’m so happy he opened it close to Huntington Beach I just hope it’s open cause idk the for sure date I’m gonna be there all I know it’s augest or September is when I’ll be there
10:14 "Kinda crappy home cook..." We all know that isn't true you humble devil you.
Yeah he says that when a few minutes earlier we saw him chopping ginger and garlic in kto a perfect brunoise lol
@@antonc81 I don't know what that word means lol
@@WayofRamen lol fancy schmancy French culinary term for a fine dice 1-3mm.
Being humble can works against you, can start to look like false himility
@@Kabodanki I believe him still, "my menma sucked balls" is too funny to be false humility 😆
🤤 that looks soo good
A recipe with ez to find ingredients is really cool
easy to find ingredients, but super long cook time haha
Finished making this today for dinner, was very good shoyu ramen. I pretty much followed all the steps as best I could, didn't use 5lbs of chicken feet though, about 2lbs of boneless ones. Used the noodle recipe as well, did 400g ap flour, 40g bread flour, 40g 00, 10g semolina.
Making this rn, cant wait
good luck!
Came out great, ny mom tried ramen for her first time. Loved it. Pic in insta dm
It tastes so good!🍜🤯 I just tried it out and followed every step like in the video (except for the scale) and even the week for the Tare is worth it. It's not complicated - it's just very time consuming.
I honestly should give this recipe in particular a try when I make a new batch of shoyu ramen
For my next batch of ramen that I'll be making soon, I plan on making a duck bone chintan. :)
the best aroma oil i ever made was that style of onion oil (but just with onion) made using a mix of veg oil and rendered chicken fat from a bunch of chicken skin (plus a bit of pork fat from when i made chashu).
i kept it in a bottle and after it solidified the first time i ran the bottle under a hot tap to melt it and it turned into this thick opaque oil with the consistency of some kind of sauce and never solidified again. i sadly only really got to use it for proper ramen once and ended up just using it to upgrade instant ramen but it was seriously killer.
beautiful food
this made my mouth water and now im hungry
arggghHh!!!!
AWESOME!
That is awesome!!!
Thanks Jake
I kinda love you for this vid.
Thanks
A good shoyu makes a biiiiig difference. My grandma runs a local shoyu brewery in rural part of Hiroshima, and using that shoyu for the tare made the ramen taste on a whole different level. And the fish sauce! My dad actually used to use this a lot back when we were living in Shikoku despite that everyone thought it was weird, though he used a Khmer variation that he brought back from trips to Phnom Penh. It's amazing to see someone else here use it for ramen.
I found this so fascinating. I wanted to lick the screen. Wish I could have smelled and tasted it. The desire to take these limited items and tempt
All the beautiful flavors is a amazing. Thank you for taking the time to make this beautiful. 💐😊
I'd love to one day try some authentic shoyu ramen always nice to learn new skills
Thanks for this video! What parts can be made ahead of time and fridged to reheat for future quick ramen? Thanks!
Nice job. I subbed for this one
All I can say is WOW... the dedication
Yeah boy! Love me some RAMEN!!!
Just found out that Keizo's new Ramen shop is opening 15min from where I live, i'm beyond excited!
Lucky!
@@WayofRamen I feel lucky lol
Southern California has a lot of great Ramen shops too choose from. We are definitely spoiled over here
Keizo is good people and easily knows more about ramen than anyone. He also helped use get ready for our 2nd shop
omg this is awesome
I'll just go to the Ramen shop this takes way to long but looks amazing
Holy moly. Now I need to have one now
I met Keizo when he was working at Bassanova Ramen in Tokyo. Been following his career ever since. Love the video!
Bassanova makes a Thai-influenced ramen, so thats where he must have learned those Thai flavors.
Yeah that green curry ramen was their specialty!
I used this recipe as the basis for a duck ramen! just replaced the two chickens with ducks and half the chicken feet with duck feet (sourcing issue on getting quality duck feet). Came out absolutely amazing! Totally worth the time spent.
Oh sick, I plan on making a chintan stock using ducks very soon too! :D I've even made a paitan using a whole turkey before and it tasted absolutely amazing to the shock of all of us.
Great vid.. Nice shokugeki no soma reference too! Lol
And it's up!!!! ❤️❤️❤️
You got it TJ!
Great to see you back in the ramen recipe game! So cool that you got Keizo to share his recipe. Still wondering what the tare aging actually does, chemically, since both soy sauce and mirin are already shelf stable. What’s interacting there?
I got a message on instagram saying its a pretty common technique in when making some alcohol that doing something similar to this helps improve to improve the flavor. Keizo made it a point that it has to be hon mirin.
@@WayofRamen My guess as an amateur distiller and trained biochemist is that it has to do with two things - "Brownian Mixing" as I call it, and alcohol group transformation. The first is a deceptively simple concept - how closely can you mix two different substances? Well, to a trained palate, blending the different fractions from a whisky still is only the first step - no matter how good you shake it or mix it, allowing the components to mix via Brownian motion and distribute at a molecular level makes a significant difference to overall flavor and aroma compared to mechanical mixing alone.
Second, there's a phenomenon seen in the rum industry where terrible-smelling by-products of lactofermentation in open pits (called "dunder") transform into delicious flavors with the chemical addition of an alcohol group. A key component in the smell of rotten fish, for example, becomes the principal flavor compound of pineapple when an alcohol group bonds to it. However, these reactions take time without a catalyst or other chemical helper - the molecules literally have to bang into each other enough to exchange functional groups. Since rum is made in hot locations, the overall energy is higher, and simply storing the spirit for an appropriate length of time allows these reactions to take place over months instead of years as you might find in a cold location.
Of course, there could totally be a more specific reaction to the unique compounds of the two ingredients, but it's a common observation across cooking that sauces, curries, etc all taste better after being left to stand. To me it follows that the basic principles of time and alcohol would be at play here.
Love your channel! Between you and the channel "My Name is Andong," my approach to ramen and ramen-adjacent dishes has really gone up a notch in quality. I feel a lot more confident experimenting with what I can find fresh and exploring the techniques rather than following a recipe now. Thanks so much for sharing your journey with us!
@@WayofRamen but wouldn’t this aging not already happen in the mirin bottle itself. Any idea why it has to age combined with the soy sauce and what’s happening? Maybe on a chemical level?
Great video! Will you be doing Keizo’s non slim down version of this recipe?
Culinary from Japan simply the best Art ....Love four Japan Culture and Culinary Art from Romania 🇷🇴
I would love to see you give this another go in some time
Definitely will, this is basically an upgraded version of the old tori shoyu ramen video I did a long time ago. Maybe in another 2 years I'll do another updated version.
@@WayofRamen as a fan I hope it's sooner lol
I appreciate your honesty with your cooking process and taste
Nice recipe, i have been working in Japanese cuisine as well, and this recipe, is something very different compare to what i have seen so far, and from cost wise, this recipe is cheaper compare to what i have made so far, thanks for the content mate
I always find that bit of sugar with the salt in shoyu ramen tare balances out the strength of the the shoyu itself. Especially if you can get your hands on Okinawan black sugar with that slightly savoury, smokey molasses type flavour with that hint of umami is so nice in shoyu ramen
I know this is quite a bit after your original comment, but how much sugar do you add? I've noticed that whenever I make shoyu tare, it tastes a little...off as compared to when I eat it from restaurants. I'm hoping adding in a bit of sugar will help that lol
Man I wish I could do this recipe here in Rio. Haha amazing 👏🏾
It’s been a while since I’ve seen or heard from Keizo and his ramen sorcery.
Great recipe!!!! How many portions this amount of dashi/stock can make?
Your videos are really impressive, especially this one, and sooo easy on the eyes to watch, gives me a craving even though I probably can't bring myself to attempt it myself. Btw, do you have a list of the music you use in this video/others? A lot of them are really nice, especially in this video
I'll try watching this a few times a week before i even try
Epic!
This man is a legend and a Savage at what he does
Thank goodness he is doing the basic form of this recipe.
I dont have enough years left for the non-expurgated version.
What a recommendation, UA-cam. Whole channel about ramen, wow!
thanks for checking it out!
My go-to home-made ramen recipe:
1. Login to doordash
2. Place order.
looks awesome as always man!! im looking to get into making ramen, would you recommend a 12 quart pot for making all kinds of ramen regularly like tonkotsu or is is that overkill? sorry for the probably silly question lmao
Patience is so important with so many of the best things. Stocks, bread, bbq, pickles…the list goes on. We live in a world of quick gratification. I think we all need more patience.
💯
Love your content. Can you freeze de bones before reusing them or do you need to do it within a certain threshold? :)
Awesome video!
11:03 was that a Shoku Genki no Soma reference? 😂
have you had the ichiran instant ramen or other instant ramen from japanese ramen shops? would love to hear your opinion on those!
Guess this gives me a reason to head down to San Diego, LOL
Hi ! Thanks a lot for this recipe ! actually, i cook them. No difficulty but i have one question. Where do you find the little ladles you use in each recipe ? I'm in France and I can't find them in stores or online stores. I really looked for it! Maybe I'm not using the right term.