@@motokiramenacademy5578 Great video! How do you cook the noodles to make this perfect fold? Do you leave the chopstick inside the tebo in order to stop the noodles from getting tangled?
Motoki-san! Thank you very much for making this video and your channel. I’m definitely going to watch all your videos now. One point: It would have been great, if you mentioned the aroma oil. Many people don’t understand the importance of the aroma oil or don’t know about it in ramen at all. It would be great, if you could maybe make a video just about oils in the future!
I was thinkig the same thing. I'm literally making this now and I'm 2 hours away from plating. It had an oil like consistency? Please let us know chef. Thank you for a great video and what looks like an amazing Ramen.
Hey, thank you very much for sharing all of your experience with us! I'm very new to making ramen and far from understanding all the different techniques and ingredients being used. And sometimes it just helps to see how some things get treated the "right way" but theres one thing i dont understand. I made your tare recipe and it seems quite ok (it sits on the stove) but my kombu gets very very slimy after soaking and when you poured it out there was no slime at all. This problem follows me around and ive tried every brand of kombu aviable in my area, so im a little desperate. Ive read it could release unpleasant flavor into the liquit and exept from that it looks not as nice as a clear and shiny liquit without slimy resedue. Id very appreciat your answer and thank you again for all of your work!
Hi! Thanks for watching! I`ve made some videos about tare, but if you have a request, tell me! Try to check this ua-cam.com/video/PEnrcN5Rkz8/v-deo.html
So I've seen people use lots of aromatics in the broth like ginger, carrots, onions. You just used green onions and garlic in your broth. Why didn't you add other things? I'm just curious.
It would be better if you left the pot of Kombu, Shiitake and dried fish to soak in the fridge rather than at room temperature. Kombu is slimy when wet, though, so it's not necessarily incorrect. I assume room temperature contributed to "melt down" the Kombu's slimy coating into the dashi. It should still be fine
Since you use water to extract the compounds from various dried ingredients and then mix this with shoyu, do you use more tare in the bowl than you would have otherwise if you only extracted the compounds with shoyu?
Motoki san, thank you very much for your beautifully made video. It looks like an amazing recipe. Could you please tell me whether you used usukuchi or koikuchi shoyu? Thank you.
I used left over barbecue pork bones for a tonkotsu broth and it was a bit Smokey. Not bad just a different flavor than what I was going for. Plus there’s texture and flavor differences from feet and spines. Also, there’s less control over skimming the scum, since bones are already cooked. So the color clarity and taste of final broth might change. Overall though i say use what you have and later on go to a Mexican market or Asian market and get the real stuff to compare. You cant go wrong with making any ramen. It’s a fun project! For me the noodles were a pain in the butt without a pasta machine lol.
I am curious about your treatment of the katsuobushi. A lot of recipes talk about using them at the very end, only extracting their flavor for a minute or so. Can you explain why you choose to steep them overnight with the kombu and shiitake?
For me it depends on the thickness. If you have a pasta machine like him do the 1 minutes. I didn’t and had to hand cut and roll. My pasta was thicker so I did about 2.5 minutes. I actually enjoyed thicker noodles. But I was making tonkotsu maybe thin noodles are best for chicken shoyu
I am shocked at how little lamination your noodles needed, I do a 38% hydration noodle and I feel like I need to laminate it 5-6 times before I can consider cutting
My favorite part about this video is that you actually answer the questions in the comment section.
Thank you! Sometimes it takes a while to answer, but I`ll do my best!
this guys kitchen so clean. MY KITCHEN IS A CHAOS WHEN I AM PREPARING THIS.
5 pieces of chashu.. I wish my local ramen joints were so generous!
the pro when making it yourself.
Right?? Fucking cheap bastards
This is how I do it at home 😃 I eat ramen out to taste and then plan to recreate at home but with chashu I am veeeery generous 😃🫡
The presentation of these noodles in the bowl is absolutely stunning ❤
Thank you so much for this. as someone who can't eat pork, it's nice finding a chicken chashu alternative recipe :)
Thank you so much chef for sharing your recipes with us!
You’re welcome!!
Thank you master Motoki.
Not to stereotype Japanese yt channels, but literally every one I watch has a quality camera, peaceful vibe and a polite narrator
Thank you! Very interesting opinion, so great!
Noodle fold is.....woow 🍜🔥👏🏼
🙏
@@motokiramenacademy5578 Great video! How do you cook the noodles to make this perfect fold? Do you leave the chopstick inside the tebo in order to stop the noodles from getting tangled?
@@eduardosuga Wondering the same, but im pretty sure thats exactly what he did...
@@eduardosuga looks like it. i think he uses thicker cooking chopsticks too so they don't move around too much. pretty clever actually.
i have always wondered how to make the noodles look so neat, the moribashi helps
Motoki-san! Thank you very much for making this video and your channel. I’m definitely going to watch all your videos now. One point: It would have been great, if you mentioned the aroma oil. Many people don’t understand the importance of the aroma oil or don’t know about it in ramen at all. It would be great, if you could maybe make a video just about oils in the future!
Thanks for your comment! ! I see, I also share aroma oil recipes‼
Yall who watch, dig it and forget to sub, sub to this man. I had no idea you could do chasu with chicken. I thought was only pork belly! Thats awesome
Thank you very much! You may make chashu from any type of meat - duck, lamb, beef :)
I've been looking for a solid chicken chashu recipe for a while now. Thank you for sharing this, I will be making it tomorrow!
Thank you! That's the first time I've seen the chasu chicken recipe, and it turned out great.
Love this! Id love to come and learn from you in Japan!
Ramen looks very Delicate and beautiful! I wanna try making this now :)
great video! How much tare was added to the final bowl? 30ml? 50ml? Thanks
Thank you for sharing your expertise with us Motoki sensei :) What are the plating measurements for the broth/tare/oil? It wasn't mentioned in the end
It's usually 1/4 cup tare and 2 cups broth 15ml of oil.
Thank you so much for these videos!
no
Looks very good, im gonna try to makethis with my friends this weekend :))
Thank you Motoki-San for reminding us that sometimes simple is best. :)
What is the liquid you pour before you pour the tare?
Thx u 🙏
I was thinkig the same thing. I'm literally making this now and I'm 2 hours away from plating. It had an oil like consistency? Please let us know chef. Thank you for a great video and what looks like an amazing Ramen.
It was the chicken stock oil he skimmed from the top
👏👏👏👏👍👍
Thank you for sharing your recipee, and the pain 😅 5:04
Hey, thank you very much for sharing all of your experience with us! I'm very new to making ramen and far from understanding all the different techniques and ingredients being used. And sometimes it just helps to see how some things get treated the "right way" but theres one thing i dont understand. I made your tare recipe and it seems quite ok (it sits on the stove) but my kombu gets very very slimy after soaking and when you poured it out there was no slime at all. This problem follows me around and ive tried every brand of kombu aviable in my area, so im a little desperate. Ive read it could release unpleasant flavor into the liquit and exept from that it looks not as nice as a clear and shiny liquit without slimy resedue.
Id very appreciat your answer and thank you again for all of your work!
Im checking on it and it smells awesome !😊
I love your all cooking video.
If you can make "tare" video tutorial, It would be great.
Hi! Thanks for watching! I`ve made some videos about tare, but if you have a request, tell me! Try to check this ua-cam.com/video/PEnrcN5Rkz8/v-deo.html
This video is delicious
Nice
Cooking ramen needs a real hard work, but when it's done, you can taste fruit of your labor and it's all worth it
sublime
So I've seen people use lots of aromatics in the broth like ginger, carrots, onions. You just used green onions and garlic in your broth. Why didn't you add other things? I'm just curious.
Chicken Chashu! Very good idea, I must have a try :D thanks
Thank you for watching the video!!
ありがとう！
どういたしまして！
Hello Motokin San, love your videos. I have a question which pasta machine do you use in this video and what's the size of the cut?
Hello, I was soak shitake, katsuobushi, and kunbu over night in room temperature, but it looks slimmy, Am I doit wrong ? Thank you for your response
It would be better if you left the pot of Kombu, Shiitake and dried fish to soak in the fridge rather than at room temperature. Kombu is slimy when wet, though, so it's not necessarily incorrect. I assume room temperature contributed to "melt down" the Kombu's slimy coating into the dashi. It should still be fine
Since you use water to extract the compounds from various dried ingredients and then mix this with shoyu, do you use more tare in the bowl than you would have otherwise if you only extracted the compounds with shoyu?
Great vid!👌🏻
Arigatou!!
Motoki san, thank you very much for your beautifully made video. It looks like an amazing recipe. Could you please tell me whether you used usukuchi or koikuchi shoyu? Thank you.
vous avez une maitrise parfaite merci de partager votre expérience 😁
Hello chef, looks great!! Do you make your own menma? Thanks and Happy New Year
Is it fine to use less shoyu? and at the end you never mentioned the portions put in the bowl.
can i still use 40g of bonito flakes instead of dried bonito
Your videos are great! I was wondering, is it ok to use leftover roast chicken bones to make chicken broth?
I used left over barbecue pork bones for a tonkotsu broth and it was a bit Smokey. Not bad just a different flavor than what I was going for. Plus there’s texture and flavor differences from feet and spines.
Also, there’s less control over skimming the scum, since bones are already cooked. So the color clarity and taste of final broth might change.
Overall though i say use what you have and later on go to a Mexican market or Asian market and get the real stuff to compare. You cant go wrong with making any ramen. It’s a fun project!
For me the noodles were a pain in the butt without a pasta machine lol.
How can you do this without a sous
Motoki-san, what can I use as substitute for mirin and sake if I don't want to use alcohol?
Since they are used to add sweetness, cola can be substituted.
@@motokiramenacademy5578 thank you that's interesting. But cola have gas, wouldn't it effect the taste of the ramen?
Love your videos 🤗🥰🍜
Thank you very much!!
I am curious about your treatment of the katsuobushi. A lot of recipes talk about using them at the very end, only extracting their flavor for a minute or so. Can you explain why you choose to steep them overnight with the kombu and shiitake?
Because I use thick katsuobushi.If you use thin katsuobushi, even a short time is fine.
any suggestion for sake's replacement if I want to exclude it?
white wine, if is it for the acohol, it evaporates
What did you add into the final bowl at @11:40?
Was that an oil that you made for this?
it is the fat of the chicken used as aromatic oil
What is it that you add at 11:41?
What if you dont have a suvid machine?
5:03 hum ouch, I felt that lol
Hi, about the noodles, is baking soda normal baking soda? do i need to bake it first?
I bake at 120C for an hour
Great video! What are the quantities of soup and tare for assembling the bowl?
Thanks for watching the video. Soup is 300cc, sauce is 50cc.
Do you use lard ?
Thank you chef Motoki! This may be a dumb question but how long approximately are the noodles cooked?
can i keep the chicken?
Hi, how many portions of ramen I can make with the ingredients you wrote? Thanks :)
He answered in another comment I saw so I’ll share here too :) he said 2-3 servings
Will the tare still taste okay without sake and mirin? Because i can't use them
Sake and mirin are used to add sweetness, so if you use cola instead of mirin and sake, you can make halal ramen.
@@motokiramenacademy5578 Thank you for your advice 😉
@@motokiramenacademy5578 you're saying to use coca cola or Pepsi?
@@hafizhuddin8666 I want to make halal ramen as well. I found there's a non alcoholic mirin available. It's called Honteri non alcoholic mirin.
Also I know lots of ramen shops in the US use fruits like apples or persimmon in the tare and broth to add sweetness.
What brand is the black stove ?
I use iris Oyama stove.
what brand is your noodle machine?
Hi! I use "Atlas" machine
How much ramen does this make?
Thank you for your comment! This recipe is 2-3serving.
what do you think of black pepper on a tori paitan?
There are many ramen shops in Japan that add pepper to Tori paitan, and I think they go well together.
@@motokiramenacademy5578 that's good to hear because I love it but I was worried it just my English pallette
When stewing the broth, should it be covered?
no
How long do you cook your noodles for?
Thank you for watching the video!! This noodle was cooked for 1 minute.
@@motokiramenacademy5578 thanks! Looking forward to next videos
For me it depends on the thickness. If you have a pasta machine like him do the 1 minutes. I didn’t and had to hand cut and roll. My pasta was thicker so I did about 2.5 minutes. I actually enjoyed thicker noodles. But I was making tonkotsu maybe thin noodles are best for chicken shoyu
What are you adding at 11:40 ? Chicken fat?
Yes,I use chicken fat as an aromatic oil.
I am shocked at how little lamination your noodles needed, I do a 38% hydration noodle and I feel like I need to laminate it 5-6 times before I can consider cutting
Well, I think it is difficult to make a general pasta machine.
Hi Motoki San!
Question,
How big is your nabe?
I use a 27 cm, 8.5 liter Nabe.
which brand/type of soy sauce do you recommend for this?
Kikkoman is fine!
Forgot the egg.
Thank you! So many people love ramen egg, interesting!