Thank you for the recipe. I appreciate how you show us home cooking that is very accessible and straightforward. Your videos are helping me make more japanese cuisine in my daily life, hope you gain more viewers!
I found your channel today. I’m in love with Japanese cuisine. I will cook different types of ramen watching your videos. Thank you for authentic and inspiring recipes ☺️ My best wishes to your channel 🙏
Mmmh ! This aroma almost penetrates my nostrils through the screen! I really like the fact that you adapt the recipe to your locality. Even though it's a little less authentic, a lot more eco-friendly (unless you find locally made noodles), and after all capellini can't be bad with this soup. Thank you for this share !! : )
This seems to be inspired by the dish from Sichuan province in mainland China called “Dan Dan Mien” (担担面) but with a more Japanese style and obviously more of a noodle soup like dish. I think I would absolutely love this! I love the Sichuan version but this seems to be a lighter version in every sense of the word, the original version is very oil heavy if you cook the traditional version (I use about 4 tablespoons Sichuan chillie oil and top it with pork that’s 50% fat per serving) and sometimes super oil heavy food and be very heavy in the stomach. Going to try this! Thanks
Thank you very much for all the recipes. I have been very inspired by you to try Japanese cuisine. One question, please. Why do you base the past with baking soda?
Ur videos are very omoshiroi... Oishii so ne ...can i buy all the ingredients here in supermarket in Japan? Is it easy to find the ingredients? I want to try🙏yoroshiko ❤️
泰司さん, thank you so much for your simple way to achieve such good taste. I just made 担担面 for dinner. It tasted so satisfying. Easier than I expected. Please don’t feel oblige to excuse yourself for slurping. It is part of your culture and could be tolerated.
Thank you for the recipe. I appreciate how you show us home cooking that is very accessible and straightforward. Your videos are helping me make more japanese cuisine in my daily life, hope you gain more viewers!
thank you for your comment!
i am so glad to hear that you are enjoying my recipes at your homes!!
I just made this recipe. It is so tasty. Thanks for sharing your recipe. I liked the recipe on your channel as well.
Great tip on how to cook the base of the bok choy longer!
I am definitely going to make this soon. Thank you for this recipe. 🙏🏻 oishii so!
Ur cooking is so practical. Suited for these pandemic, u know we must be thrifty, simple but looks nice and nutritious as well.
I found your channel today. I’m in love with Japanese cuisine. I will cook different types of ramen watching your videos. Thank you for authentic and inspiring recipes ☺️ My best wishes to your channel 🙏
My favourite food from japan
Great recipe, easy to make, healthy, and yummy! Thank you for sharing :)
Mmmh ! This aroma almost penetrates my nostrils through the screen! I really like the fact that you adapt the recipe to your locality. Even though it's a little less authentic, a lot more eco-friendly (unless you find locally made noodles), and after all capellini can't be bad with this soup. Thank you for this share !! : )
glad you enjoy my recipe!!
ya exactly! It may not be as authentic as the real ones, but easy for the people living outside Japan to make!!
I love ramen soup, I Will try your recipe. Thank you👍
Love it! Thank you for the recipe :)
you are certainly welcome!!
and thank you for your comment!! glad you enjoyed it!
Wow looks healthy and delicious!!
ya, its pretty healthy and definitely delicious!!
Love it, merci
de rien!
This seems to be inspired by the dish from Sichuan province in mainland China called “Dan Dan Mien” (担担面) but with a more Japanese style and obviously more of a noodle soup like dish. I think I would absolutely love this! I love the Sichuan version but this seems to be a lighter version in every sense of the word, the original version is very oil heavy if you cook the traditional version (I use about 4 tablespoons Sichuan chillie oil and top it with pork that’s 50% fat per serving) and sometimes super oil heavy food and be very heavy in the stomach. Going to try this! Thanks
thanx for your comment!
yes, it probably is from Sichuan, since the name is the same. and yes we have Japanized it, making it healthy.
Slurp alert is the best :) bardzo dziękuję za przepisy:)
Thank you very much for all the recipes. I have been very inspired by you to try Japanese cuisine. One question, please. Why do you base the past with baking soda?
Ur videos are very omoshiroi... Oishii so ne ...can i buy all the ingredients here in supermarket in Japan? Is it easy to find the ingredients? I want to try🙏yoroshiko ❤️
That's pasta is the same for spaghetti!!?? 🙏
yes, I am using just regular spaghetti, well better with capellini, angel hair pasta.
Hi chef Taiji . can you please tell me why did you add baking soda to noodle's boiling water. thanks
Could 2% milk substitute the soy milk?
Can you cook unagi next time?
yes I will, but first in September. I have still some videos to edit.
thanx so much for the request!!
@@taijiskitchen ありがとうございました😊
@@blueutanes6834 どういたしまして〜〜！
and btw where do you live? and can you find Unagi easily there?
@@taijiskitchen 今わフィリピンにいるよ we have eel fish here maybe it easy to find that kind of fish
Why do you add baking soda instead of just salt to the water to cook the noodles?
not sure how it works, but boiling pasta with baking soda will make it taste like ramen noodle somehow.
泰司さん, thank you so much for your simple way to achieve such good taste. I just made 担担面 for dinner. It tasted so satisfying. Easier than I expected. Please don’t feel oblige to excuse yourself for slurping. It is part of your culture and could be tolerated.
Where’s the Ramen egg?