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 :)
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.
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
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.
@@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!
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
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.
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
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.
@@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
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.
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!
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
How did you scale it down? Mind sharing how you did it? It always drives me crazy when there is a video on ramen, but when I got to make it, the creator just goes "Yeah, just scale it down, you got this." Like, yay, I get to make incorrect measurements now!?
@@viktorbihar5384 Hi, it's been sometime now since I last made this ramen, but I'm pretty sure I halved the entire recipe. I forget how many servings it made, but I want to say it made at least 4 bowls of soup
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
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.
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.
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.
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.
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.
@@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!
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.
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.
@@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
Thank you to you and Keizo for a phenomenal recipe. I made it twice for friends and family and it’s been well received. I rarely comment but I need to as a way to thank you for a wonderful go-to ramen. For some of you who might be curious if you want to invest the time, to help you think about it this isn’t a ramen aimed to be rich and heavy like the ramen restaurants I have living in Canada. But it’s a delicious everyday ramen that fills you and warms you without feeling so heavy after a meal. So it does make sense to make a large pot. The recipe can make about 25-30 bowls and if you have kids (like me) probably more. The cost is about half what I pay at a ramen shop per bowl. So there you go give it a try, it’s a great return in investment. A lot of the time is spend on just waiting and letting things marinating process. And I even skip the tare process to keep it around a 3 day process and just use the chasu sauce (need around 4-5x the amount as it’s less salty) as you have a lot of it so why waste it. If I would recommend, I would breakdown your plan into Day 1: chasu and egg. Day 2: chicken broth and soak dashi in pot. Also make your aromatic oil and skim off chicken oil. Day 3: cook dashi and combine everything. And that’s it. Note: I buy the ramen from Asian supermarket.
Thank you for your detailed comment. I wasn’t sure if this is worth if my time to make it. But after reading your comment, I’m definitely gonna start order ingredients and get ready to make it.
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.
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. 💐😊
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
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!
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!
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?
"Amateur cook", "kinda crappy home cook". You look down on yourself really much. I'm a very passionate homecook that learned from my uncle since my childhood. I am very good at what I am doing but dude, you are NUTS for not only cooking this recipe, but to understand it's technique and complexity. There's so need to show modesty or to be hard on yourself, you rock!
Made this ramen and followed it step by step. The only difference was that i didnt let the shoyu and mirin rest for 7 days, i over steeped the dashi with the napa cabbage for about 20min ish longer and i cooked the chicken stock for 2 more hours. I also substituted the Marudaizu shoyu with regular kikkoman shoyu, because the organic/Marudaizu is bloody expensive. I also didn't find hon mirin, so i just used regular shoyu. Except for that, i made sure to not overcook the shallot oil nor did i over steep Katsuobushi in the dashi. The final result was fantastic. I had another bowl the day after and it did indeed taste a little bit less, but it was still fantastic! If someone got any questions feel free to send me a message!
I'm on day 5 of the Tare. I got the soup on the stove and will just chill for a couple of days. Tomorrow starting the dashi. Doing the egg, chashu, and menma as well. Everything else the day after and eating. Can't wait.
How did it turn out? I am going between doing this or maybe Sano-san's recipe. I've never made ramen other than a pretty simple miso ramen, so it's a lot of work, time and money!
@@AlbePagani Yeah. I even cut it in half for the soup. It won't reduce much at low temps and covered. Though for the tare, I would make a lot since you can keep/store for a long time.
Made this bowl and it was amazing. For the Hon Mirin, Eden Foods Mirin is probably your best shot if you're in the states. Sold at Whole Foods and Amazon. Don't use Aji mirin. The soup won't reduce much, so the recipe will make a lot. One day i'll record and put on youtube...but Way of Ramen has set the video production bar pretty high.
Thank you for providing a substitute for Hon Mirin. I am trying to get all the ingredients to make this recipe and I could not find Hon Mirin. I'm also unable to find Marudaizu Koikuchi Shoyu. Is this a specific brand of Shoyu or a type of Shoyu? If you know of a source for this ingredient or a reasonable substitute I would be most grateful. Thank you.
Where I live kombu, katsu bushi and dried sardines are really hard to find. This makes making dashi somewhat challenging, Point is, easy to acquire ingredients probably shouldn't use those since they are very hard to find in some parts of the world. (southafrica) I did manage to source some eventually after looking for years literally.
Hey Ryan, I know you covered Tsukemen/"Dipping Noodles" before, but I feel like there much more to it than just what you presented so far. From what I seen, a lot of people actually prefer it over Ramen because of the thicker noodles and more intense broth. If you're reading this, I would love to see a recipe video from you!
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.
The Japanese cook that taught me a Shoyu Ramen Recipe just cooked everything in one pot... The chicken and dashi stock as one... Tasted really good ...
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.
Of all the things... I might end up just making that Tare since it looks reasonably approachable and will store well for a long time. But man It looks delicious but I'd rather just wait for his shop to open and try a bowl there. If I start today the ramen might be done by then lol
I noticed that while you were cutting your aromatics the cutting board was moving, so I figured I’d give you a simple tip. If you put a wet towel under your cutting board and press down the cutting board won’t move anymore so you won’t have to chase it while you cut on it.
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...
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 🤣
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!
Keizo Shimamoto is a legend! So cool to see you two collaborating
Definitely a living ramen legend!
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
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.
@@WayofRamen probably making food
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
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 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
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.
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
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..
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.
I’ve made this a couple times now. It just hits so hard every time. Thankyou sooooo much ❤
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!
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!
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
How did you scale it down? Mind sharing how you did it? It always drives me crazy when there is a video on ramen, but when I got to make it, the creator just goes "Yeah, just scale it down, you got this." Like, yay, I get to make incorrect measurements now!?
@@viktorbihar5384 Hi, it's been sometime now since I last made this ramen, but I'm pretty sure I halved the entire recipe. I forget how many servings it made, but I want to say it made at least 4 bowls of soup
@jamesye No, yeah... I kinda just came to the conclusion that the math was simple since the measurements were right under my nose😂
Simply amazing video. Thank you. Excellent quality.
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
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!
Culinary from Japan simply the best Art ....Love four Japan Culture and Culinary Art from Romania 🇷🇴
making ramen for the first time with this recipe! halfway done and everything smells delicious already 😊
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!!!
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.
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.
Man. What a process, what a glorious bowl! Amazing
His ramen was amazing here in NYC, i used to go 2-3 times a month.
Loved the vid and recipe. My family loved it. I have maybe watched this video almost 100 times
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. :)
I love how casual you are with the videos, you sound like a natural on video!
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.
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.
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
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!
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 !
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!
Honey when will dinner be ready?
"september"
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.
Big thanks guys for sharing your idea and how to make a good and delicious shoyo ramen.
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
Thank you to you and Keizo for a phenomenal recipe. I made it twice for friends and family and it’s been well received.
I rarely comment but I need to as a way to thank you for a wonderful go-to ramen.
For some of you who might be curious if you want to invest the time, to help you think about it this isn’t a ramen aimed to be rich and heavy like the ramen restaurants I have living in Canada. But it’s a delicious everyday ramen that fills you and warms you without feeling so heavy after a meal. So it does make sense to make a large pot.
The recipe can make about 25-30 bowls and if you have kids (like me) probably more. The cost is about half what I pay at a ramen shop per bowl.
So there you go give it a try, it’s a great return in investment. A lot of the time is spend on just waiting and letting things marinating process. And I even skip the tare process to keep it around a 3 day process and just use the chasu sauce (need around 4-5x the amount as it’s less salty) as you have a lot of it so why waste it. If I would recommend, I would breakdown your plan into Day 1: chasu and egg. Day 2: chicken broth and soak dashi in pot. Also make your aromatic oil and skim off chicken oil. Day 3: cook dashi and combine everything. And that’s it.
Note: I buy the ramen from Asian supermarket.
Thank you for your detailed comment. I wasn’t sure if this is worth if my time to make it. But after reading your comment, I’m definitely gonna start order ingredients and get ready to make it.
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!
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 😆
Try to study cook this and test if its good for my business. Thanks for the info😊
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.
This recipe sounds like some old Japanese Shifu wanting to troll his new disciples, but I’m happy that you pulled through and the result looks awesome
With Subtitle is the best* explanation
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. 💐😊
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
My go-to home-made ramen recipe:
1. Login to doordash
2. Place order.
Incredible video! Thank you
Thanks Preston!
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
I love your videos, your a graet guy and so humble, keep up your good work!
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!
Awesome video Ryan! You’ve come so far.
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!
Nice! Great for parties I'd be saving this for sure.
Thanks for watching!
Only an 11 day recipe; no biggie! Lol. Love your channel!
What a recommendation, UA-cam. Whole channel about ramen, wow!
thanks for checking it out!
A recipe with ez to find ingredients is really cool
easy to find ingredients, but super long cook time haha
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?
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?
All I can say is WOW... the dedication
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
"Amateur cook", "kinda crappy home cook". You look down on yourself really much. I'm a very passionate homecook that learned from my uncle since my childhood. I am very good at what I am doing but dude, you are NUTS for not only cooking this recipe, but to understand it's technique and complexity. There's so need to show modesty or to be hard on yourself, you rock!
Made this ramen and followed it step by step. The only difference was that i didnt let the shoyu and mirin rest for 7 days, i over steeped the dashi with the napa cabbage for about 20min ish longer and i cooked the chicken stock for 2 more hours.
I also substituted the Marudaizu shoyu with regular kikkoman shoyu, because the organic/Marudaizu is bloody expensive. I also didn't find hon mirin, so i just used regular shoyu.
Except for that, i made sure to not overcook the shallot oil nor did i over steep Katsuobushi in the dashi.
The final result was fantastic. I had another bowl the day after and it did indeed taste a little bit less, but it was still fantastic! If someone got any questions feel free to send me a message!
Simple and affordable thanks 😢
Thanks for sharing this video
for someone who’s never had ramen i sure have seen a lot of this guys videos
same lol
Yeah, I've only had ONE instant ramen and I've been obsessed since
I'm on day 5 of the Tare. I got the soup on the stove and will just chill for a couple of days.
Tomorrow starting the dashi. Doing the egg, chashu, and menma as well.
Everything else the day after and eating.
Can't wait.
How did it turn out? I am going between doing this or maybe Sano-san's recipe. I've never made ramen other than a pretty simple miso ramen, so it's a lot of work, time and money!
@@mikeleonard8521 great
Congrats for following this recipe. May I ask how many servings did you get? I need to make at least 8, will the quantities in the video be enough?
@@AlbePagani Yeah. I even cut it in half for the soup. It won't reduce much at low temps and covered. Though for the tare, I would make a lot since you can keep/store for a long time.
@@WillShrop Thanks a lot man, I owe you one! I was worried it wasn't enough, he never says how many servings it is..
Keizo is good people and easily knows more about ramen than anyone. He also helped use get ready for our 2nd shop
Made this bowl and it was amazing.
For the Hon Mirin, Eden Foods Mirin is probably your best shot if you're in the states. Sold at Whole Foods and Amazon. Don't use Aji mirin.
The soup won't reduce much, so the recipe will make a lot.
One day i'll record and put on youtube...but Way of Ramen has set the video production bar pretty high.
Thank you for providing a substitute for Hon Mirin. I am trying to get all the ingredients to make this recipe and I could not find Hon Mirin. I'm also unable to find Marudaizu Koikuchi Shoyu. Is this a specific brand of Shoyu or a type of Shoyu? If you know of a source for this ingredient or a reasonable substitute I would be most grateful. Thank you.
Awesome 😍 cant wait to try this!
Thanks for watching man!
Where I live kombu, katsu bushi and dried sardines are really hard to find. This makes making dashi somewhat challenging, Point is, easy to acquire ingredients probably shouldn't use those since they are very hard to find in some parts of the world. (southafrica) I did manage to source some eventually after looking for years literally.
Nice work! Thanks for sharing…
Hey Ryan, I know you covered Tsukemen/"Dipping Noodles" before, but I feel like there much more to it than just what you presented so far. From what I seen, a lot of people actually prefer it over Ramen because of the thicker noodles and more intense broth. If you're reading this, I would love to see a recipe video from you!
Working on planning another pro chef video like this one with another friend that is tsukemen related 😉
@@WayofRamen HYPE!
@@WayofRamen Can't wait! Also waiting patiently :)
Awesome video!
11:03 was that a Shoku Genki no Soma reference? 😂
“Slimmed down and cut back” is a criminal statement 😂 🔥
Making this rn, cant wait
good luck!
Came out great, ny mom tried ramen for her first time. Loved it. Pic in insta dm
First time i make this recipe it's so very tired but now i can make shoyu ramen 4 bowl on 1 week. I love shoyu ramen with double broth.
Thx bro
Thank goodness he is doing the basic form of this recipe.
I dont have enough years left for the non-expurgated version.
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!
Yeah boy! Love me some RAMEN!!!
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.
💯
The Japanese cook that taught me a Shoyu Ramen Recipe just cooked everything in one pot... The chicken and dashi stock as one... Tasted really good ...
Great vid.. Nice shokugeki no soma reference too! Lol
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
Did anyone here auto like... Cuz all I got to say genius.Pure pure genius
Of all the things... I might end up just making that Tare since it looks reasonably approachable and will store well for a long time. But man It looks delicious but I'd rather just wait for his shop to open and try a bowl there. If I start today the ramen might be done by then lol
I kinda love you for this vid.
Thanks
I'll just go to the Ramen shop this takes way to long but looks amazing
Shoyu is my absolute favourite
I noticed that while you were cutting your aromatics the cutting board was moving, so I figured I’d give you a simple tip. If you put a wet towel under your cutting board and press down the cutting board won’t move anymore so you won’t have to chase it while you cut on it.
This man is a legend and a Savage at what he does
Thanks for this video! What parts can be made ahead of time and fridged to reheat for future quick ramen? Thanks!
this made my mouth water and now im hungry
arggghHh!!!!
beautiful food
Always with great content! Keep going man :D
Thanks very much!
It’s been a while since I’ve seen or heard from Keizo and his ramen sorcery.