The worst part about coming back to the US from Japan is every restaurant is all about miso and shoyu and tonkotsu and everything else under the sun except for a simple shio. I miss my favourite joint down the block from my old apartment in Nagoya, but now I can chase that flavor again! Thanks for the video ❤
Some friendly conversions for those who wanna standardize: 1tsp: 5mL 1tbsp: 15mL 1oz: 30mL This honestly works up to about, say, 500mL (which ends up being 16.9oz, where doing 30mL per oz gets 16.67, so about a 2tsp difference). After that, youll probably wanna do proper conversions.
Which I’d like to remind everyone is completely safe and arguably healthier than salt because you need less of it and you’re getting umami flavor for free. But if you use too much, just like regular NaCl table salt, you get: high blood pressure, hypertension, heart problems, kidney problems, weight gain, everything those studies show obviously.
When someone inevitably remarks that they can "taste the love" in something, I think "that's the MSG, ya bonehead". It must be said that MSG itself is VERY old-fashioned, long ago being replaced by super seasonings with guanylates and such. You can buy super msg or super salt in Korean markets that have this all mixed together. (this is necessary b/c you use very small amounts, they are not sold separately) In my opinion this is not only superior in deliciousness but you use less! Many soup powders and "delicious" soy sauces and other seasonings have this: MSG, and guanylates and ? inosinates. They are supposedly synergistic. All occur naturally, so if you use kombu, mushrooms, bonito and maybe soy sauce that's what you'd have, but then it's a brown smelly soup which you might or might not want. How many times have I made vegetarian stock like this (say kombu and soy sauce), but it definitely has its own taste, and pretty soon it's all brown rice and macrame....
yeah most American packaged foods have 'yeast extract' in them which is chemically the same as msg, just derived in a different way. I do think some people are sensitive to it, just like people with celiacs and gluten, but a small amount is fine for the far majority of people. Like you said, if you truly are sensitive to msg, you would get headaches from parmesan cheese and tomatoes too.
I lived in Hakodate which is known for Shio Ramen and although I haven't tried this recipe yet... Seeing the clear shio broth in your video makes me feel super nostalgic. Thanks for that!
Thanks very much for watching! This recipe was originally designed to test noodles so its very simple. I plan to do more involved shio ramen in the future.
Thank you! I’ve used this recipe many times, testing out different homemade and packaged noodles. You are so right, the needed flavors are all there, but the simplicity celebrates the noodles - or points out their negative traits, which of course almost all of my early attempts had.
Thank you for making this video, I’m glad I found it. I was one of those Top Ramen gobbling college students and just recently I started buying them again just so that I could have the noodles and flavor them however I wish. I could use some more authentic takes on ramen in my life. :)
Quality work. I've been playing around with shio tare's as well. Currently working with the Bone Daddies one.... might try this out with how easy it is....
Yeah try it out! I'm using this as my base shio tare and intend to build up from here. Its the style of tare I'm least familiar with. I figure it'll be easy to add things and tell if i like it or not, but much harder to try to adjust a more complicated tare recipe.
Hey thanks for this video, i watched it so many times and finally made it for myself. Ive never made ramen before so I was surprised how it came out, im gona try more ramen recipies from now thanks to you. -Your fan from Japan
thanks very much man! yeah its kind of surprising how good it tastes without any soup stock in there. If you have left over tare from this video, get some lee kum kee chicken stock powder, use that to make a simple stock and do the same thing just add about 1 tablespoon of tare instead of 36ml. It's pretty dang good!
Hi Ryan - many thx for sharing this older, but simple and as you highlighted very delicious tare!!! I tried over weekend: my betterhalf and our toodler liked it first time and wanted even more, I think that says everthing! I'm following your channel since a while, but not regularly. I like the way you set up your format: authentic, frank, aiming to be better (...you called it こだわり , right?) and fun. Hope you keep this way and keep doing the things you like to do and share!
I just made this, Soo good. Beautiful chicken broth. Didn't have the same soysauce though just used regular Kikkoman and it's delicious. Just a question, have you used duck fat for your oil? It's more readily available where I am and wondered if it would impact the bowl of ramen much differently? Guess I should try it n find out.
Hi there! I've been testing both goose and duck fat, since it's a "high cuisine" base, in France, and knowledgeable good fare nerds fry their potatoes in it for "sarladaise" style meals, with duck confit, etc... So instead of spending 15 mn rendering chicken skin fat, or when your pork dripping pot is empty, these two - duck and goose - are less saturated than butter, and great for sizzling your spring onion greens, and/or garlic and ginger... They don't interfere with your fish-based tare either, where a chicken - aroma might be a drawback. And last bnleast, it's cheaper than butter, comes in screw - top jars and lasts at the back of yr fridge forever (... if you keep on using a clean spoon)! As for msg freaks, a teaspoon of good dashi powder base ends up far more complex and lower msg than the pure stuff, besides the actual fact, that these guys ought to keep away from so much food that contains it naturally (parmesan or any matured dry cheese, nuoc mam, shrimp paste, Worcestershire sauce...), that they really do need to check their suggestion-prone psyche first.! And of course, this doesn't mean that bad Chinese food, pepped with cheat ingredients and gulped with too much beer, isn't as c... ppy as any other junk that'll bash you into a 24h00 headache!! Bon appétit, and thanks for the greatest ramen-do channel, so far 👍 !
@@marie-suzankalogeropoulos9249 I've got a tub of goose fat in the cupboard that I've not really done much with. I'm definitely making aroma oil with it tomorrow 👌
@@codfish30 that's great! I've also been testing the leftover EVO oil from my sardine tins, to stew garlic in, when I'm on a niboshi based broth... If you don't over fry it, the slight bitterness doesn't increase, and it's packed with the fish oil too, and the good minerals. So glad I found some use for it, never could throw it away, being Greek, it's like discarding the yolk from the egg or smthg, just unheard of! Hope that aroma oil of your's turns out just fine 😊
I'm from HI but live abroad and the moment you said this broth tastes like better Saimin I decided I need to make it cause holy cannoli, I miss it so much
I used this recipe to compare two different batches of paitan chicken stock. It's a really good shio tare that I will continue using, thanks for sharing this! 🙏
I would use this tare if I experimented with making a delicate seafood ramen, something non-traditional (as far as I know), like a pure shrimp soup, or a pure crab soup, scallop, etc, that would be a project I'd be interested to try. Seems like a challenge to do those more delicate kinds of ramen. I've tried messing with shrimp heads before for non-ramen related cooking but it's never quite the shrimp explosion I desire.
This is a very typical Chinese soup that is pretty much used in every bowl of noodles you can buy, like wonton noodle soup, in cafes in Hong Kong. tasty!
I tried this recipe except that I didn't have any chicken oil so I substituted it with lard. I found that adding a tsp of chicken stock made it taste better.
I have a simple recipe as well Soup: water (enough for your bowl), 2ts of soy sauce, 1 vegetable knor, salt. (In the end add 1 more spoon of soy sauce.) I usually cook my noodles inside the soup and not separate, and I add 2 boiled eggs.
Hi I love your videos. I love ramen too. Next year , I have plans if visiting japan for the ramen olympics. I can wait . I have plans on staying for 4 to 8 weeks. I so excited. I really enjoy your clean ramen videos. Keep slurping and recording.
Oh man, I've got a whole new channel to binge! I'm super obsessed with making ramen at home so I'm excited to watch your content. Quick question, since you're great at replying. What are your thoughts on seasoning broth before tare?
Thanks so much for the comment! You definitely should not season the broth until you're assembling the bowl. From what I understand (and I could be wrong), adding salt prior to the end starts some chemical changes that actually alter the flavor of the soup the longer it cooks. Keeping the tare separate helps to you closely reproduce the same flavor over and over. Like I said, I could be wrong. If I find out a better answer I'll come back and update the reply.
@@WayofRamen if you know any more about the chemical changes I'd like to hear it. I'm kind of the same mind as David Chang (Momofuku) that unsalted broth doesn't make sense. I'd season anything else I cook, otherwise how do I know what I'm serving? Personally, I taste as I go and aim for an underseasoned broth before it hits the bowl and put less salt in the tare to offset. I find any broth with meat too variable to trust otherwise. But I know I'm a bit of a renegade since I also make sous vide tenderloin chachu instead of braised pork belly.
This tare was designed to test noodles, so I'm not sure how good it will be with the spaghetti hack if you just use water. Might need to upgrade to at least some konbu dashi or something. Good luck though!
@@WayofRamen I've made it two nights in a row. I went with an EVOO based aromatic oil and then the same tare with msg that you used. The first night I used Kitchen Basics unsalted vegetable broth for the broth, and it was ok, but that broth is absolute garbage. It tastes bad on its own. Second night I went with water instead, added a smidge more tare and msg, a dash of garlic powder and onion powder to the bubbling broth (garlic and scallions were also used for the aromatic oil) as well as a teaspoon of low sodium light miso, and it tasted like a legit bowl of ramen. Like waaay better than instant ramen, better noodles and less crazy salty broth. It was better than the 3 ramens I can get that are just 10 mins drive away. 15 mins away I can get better. Tonight I'm going to do basically the same thing, but I got a jar of Epic Duck Fat that I'm going to make an aromatic oil with (+bay leaf and thyme sprig), and then maybe I'll use some Butcher's Beef Bone Broth (the store was out of chicken unfortunately) for the broth. At some point I'll try using kombu+bonito or some posh dashi tea packets I have from Japan, but I'm really just experimenting for now, trying to map out the overall scheme of flavors to build up from there. The noodles are working fine for the moment. Dare I say, they're good enough for testing out broths, tares, oils, and toppings...
catshitonthecarpet glad you had some success with it! If you can find it, the lee Kum kee chicken stock powder is great for making quick ramen broths. I use it all the time to test tares. The duck fat aroma oil is going to be very good.
The Way of Ramen I’m positive I can get LKK chicken powder here in Silicon Valley. No worries, but my main issue is that the broth will be very salty when combined with the already salty tare. It does seem difficult to make broth of any kind that isn’t salty. BTW in reference to my previous comments, I’ve tried the mini spaghetti hack, and from what I’ve learned, guys, be very careful about the baking soda. If you go lazy in the ratios like I did last night, it will be terrible. Like it will even ruin a duck aroma oil. You need to be strict and go with 1T soda to 1L water, or double that, portion. Then put whatever mini spaghetti into that.The worst is what I did last night, I eyeballed it and went heavy with the soda and it was almost inedible. Too alkaline. No amount of duck fat aroma oil can fix a noodle like that, unfortunately.
Might try this with no hon-mirin since i can't use alcohol to cook (and a normal soy sauce because we don't have usukuchi shoyu). This looks like the local noodle broth we have around my area :)
The Way of Ramen what is msg, anyway? I’ve only ever heard of it through all those ~ooh msg so sppoooooky~ things, but you know they never actually tell you what it is cuz they’re only interested in selling a scare and whatever superfood/diet supplement they’re selling this week :P
Dang youtube rec threw an amazing channel at me finally, instant like and sub from me But finally I start trying to make my own great tasting ramen! Love the vids you put out man, gonna be stealing all these recipes for myself at home :D
Reminds me of some of the ingredients chinese use in their noodle bowls they definitely typically use egg noodles more than most but it still comes out great especially if you use processed white flour for the noodles where you fold the dough several times before cutting thin noodles.
Yeah, the recipe I used said to use just water, but I actually use this as a regular tare with all kinds of soup stocks. Its really good with the Lee kum kee chicken stock powder. Just need to adjust the amount of tare so it isn't so salty.
Super glad I found your channel! Definitely going to give this a try, gotta go hunting for the hon mirin and usukuchi but I think I should be able to find em here. Please keep making great videos!
Thank you! Good luck finding those things. Any kind of mirin should be fine tbh. I'm planning to make a video in the future for substitutions for things like usukuchi shoyu etc too.
What kind of sourcery is this! This has just flavored chicken oil, soy sauce and water! I was shocked to find this flavored water tasted like a good soup base. I wasn't sure about obtaining the chicken fat from skin. I used chicken wings, but peeling them was a pain. I decided to make a simple broth using them and skim the fat to make the flavored oil. That didn't produce nearly enough. In the end, I had a small amount of oil, but I ended up having chicken stock to use instead of water. Thanks for the recipe.
Hi Dan, yeah this is actually a tare recipe so you can feel free to use the tare with any type of soup. The oil or fat is key though. You don't have to use chicken fat, you can use regular old vegetable oil and do the same thing.
The Way of Ramen I wonder what’s like if you skip the 400ml hot water (in the bowl) and service it semi-dry? Like this? ua-cam.com/video/xhE-HVHOdgs/v-deo.html; or this ua-cam.com/video/AJ9X_sQhRyI/v-deo.html
I really hate this concept but have to try it. I can taste the wheat flour and know exactly what you are saying. I would love a clean light one like this for certain occasions
Could u also use natural msg components like kombu or katsobushi? Amazing video! Gonna make my first ramen with ur self-made fish-stock ramen for my birthday. Looking forward to it!
Hi, thanks again for the great videos! I was just wondering if you could explain more about the importance of the "Hakata sea-salt with x component?" Thank you!
To be honest, I'm not entirely sure why some Japanese tare recipes say to add nigari. I know it's used to make tofu as a coagulant but from my research it's just a more mineral dense salt that has other things than just sodium. If I ever find out I'll report on it.
it tasted delicious! I had been looking for a good ramen soup for a long time. this one is simple and delicious! thanks! How long can I keep the tare in the fridge?
Great video man, makes me want to try it out. But maybe you should also show how to make the chicken oil, since most of the people who want to try this recipe is beginner like me
Hi, yeah I have in past videos but I didn't film the whole process for this one. Basically you just get some chicken skin and put it in a pot with a little water and cook it down until all the water has evaporated and the fat has been rendered out. Then you remove the skin and add some aromatics to infuse some flavor into the oil. It's simple but it take a bit of time. You can also just buy schmaltz or duck fat and use that if you can find it.
Do you know why a tare has to stay in the fridge overnight? Is that to reduce to harshness of the umami components which may otherwise not blend well with the soup?
Thanks very much! I'll need to make another video to show some different ways to use this and other tares to make some really good quick and easy ramen.
Tfw when the Algorithm recs a great specialised channel
Thank you so much for checking it out! And thank you youtube algorithm! lol
The Way of Ramen well deserved!!!
The UA-cam recommendation gods have shined upon me
Thanks so much!
Me too
The worst part about coming back to the US from Japan is every restaurant is all about miso and shoyu and tonkotsu and everything else under the sun except for a simple shio. I miss my favourite joint down the block from my old apartment in Nagoya, but now I can chase that flavor again! Thanks for the video ❤
I love how simple this is. Definitely saving it for those days I don’t feel like taking an hour to cook. You got yourself a new subscriber.
Thanks very much!
Lmao, opens cook book...
"As you can see there really isn't alot of ingredients"
Me:"I'll take your word for it"
Hahaha
Some friendly conversions for those who wanna standardize:
1tsp: 5mL
1tbsp: 15mL
1oz: 30mL
This honestly works up to about, say, 500mL (which ends up being 16.9oz, where doing 30mL per oz gets 16.67, so about a 2tsp difference). After that, youll probably wanna do proper conversions.
That, my friend, is The magic of msg
truth
Which I’d like to remind everyone is completely safe and arguably healthier than salt because you need less of it and you’re getting umami flavor for free. But if you use too much, just like regular NaCl table salt, you get: high blood pressure, hypertension, heart problems, kidney problems, weight gain, everything those studies show obviously.
When someone inevitably remarks that they can "taste the love" in something, I think "that's the MSG, ya bonehead". It must be said that MSG itself is VERY old-fashioned, long ago being replaced by super seasonings with guanylates and such. You can buy super msg or super salt in Korean markets that have this all mixed together. (this is necessary b/c you use very small amounts, they are not sold separately) In my opinion this is not only superior in deliciousness but you use less! Many soup powders and "delicious" soy sauces and other seasonings have this: MSG, and guanylates and ? inosinates. They are supposedly synergistic. All occur naturally, so if you use kombu, mushrooms, bonito and maybe soy sauce that's what you'd have, but then it's a brown smelly soup which you might or might not want. How many times have I made vegetarian stock like this (say kombu and soy sauce), but it definitely has its own taste, and pretty soon it's all brown rice and macrame....
@@leonardpearlman4017 tell me more about this super msg and wether or not it's available to buy overseas
The stuff just needs to be advertised as "Seaweed Extract" and Americans will eat it ip
So impressed that there's no hysterical MSG ignorance in this channel. Refreshing.
It's only recently that ramen is being made without msg, like the last 20 or 30 years. Prior, it was like the main ingredient in almost all ramen.
Msg makes food delicious.
congrats, the algorithm has blessed you this year
Thank you youtube algorithm gods! and thank you too!
Thank you for sharing this recipe! My wife and I have made this recipe for 50+ times since the new year, we crave it at least once a week!
Haha that's awesome
when people freak out about MSG, just hand them a tomato, then freak out on them if they take a bite
yeah most American packaged foods have 'yeast extract' in them which is chemically the same as msg, just derived in a different way. I do think some people are sensitive to it, just like people with celiacs and gluten, but a small amount is fine for the far majority of people. Like you said, if you truly are sensitive to msg, you would get headaches from parmesan cheese and tomatoes too.
who would just take a bite out of a tomato
@@vermillion7829 idk some ppl like a fresh tomato as a healthy snack
@@vermillion7829 me. It used to be my afternoon snack when I was younger.
Wtf? You guys dont eat like that?
I lived in Hakodate which is known for Shio Ramen and although I haven't tried this recipe yet... Seeing the clear shio broth in your video makes me feel super nostalgic. Thanks for that!
Thanks very much for watching! This recipe was originally designed to test noodles so its very simple. I plan to do more involved shio ramen in the future.
Wasn't sure about this at first, but once I added more tare (double what the recipe added) I was hooked
Thank you! I’ve used this recipe many times, testing out different homemade and packaged noodles. You are so right, the needed flavors are all there, but the simplicity celebrates the noodles - or points out their negative traits, which of course almost all of my early attempts had.
As a Japanese, your channel is amazing lol
日本人が観てくれて嬉しいです！これからも宜しくお願いします。
Takeshi Rikimaru Are You A 日本方
Somehow the YT algorithm brought me here.
Love the recipe. Since I'm on keto, I'll give it a try with konjac noodles.
Not sure how it will taste with that, but good luck!
Finally someone who gives both spoon qty and ml at the same time and corelates them. Sighing in relief.
i'm a uni student and i made this, it tastes amazing and remind me of home. sometimes i add a little bit of lemon juice
Thanks for translating this recipe! 🤙🏾🤙🏾🤙🏾
Thank you for making this video, I’m glad I found it. I was one of those Top Ramen gobbling college students and just recently I started buying them again just so that I could have the noodles and flavor them however I wish. I could use some more authentic takes on ramen in my life. :)
Thanks very much for watching!
We need more videos!! Sad to see that you've stopped posting! Love you videos! Thanks!
My go-to is this shio tare with the vegan tonkotsu broth. For the oil, I usually use that shallot oil or mayu.
Good stuff!
Wait. How do you do vegan tonkotsu broth exactly?
Quality work. I've been playing around with shio tare's as well. Currently working with the Bone Daddies one.... might try this out with how easy it is....
Yeah try it out! I'm using this as my base shio tare and intend to build up from here. Its the style of tare I'm least familiar with. I figure it'll be easy to add things and tell if i like it or not, but much harder to try to adjust a more complicated tare recipe.
This would be great for people craving in ramen with a simple method
yeah it works pretty well and the tare will keep in the fridge so when you do feel like making real ramen you can have it on hand.
Hey thanks for this video, i watched it so many times and finally made it for myself. Ive never made ramen before so I was surprised how it came out, im gona try more ramen recipies from now thanks to you. -Your fan from Japan
thanks very much man! yeah its kind of surprising how good it tastes without any soup stock in there. If you have left over tare from this video, get some lee kum kee chicken stock powder, use that to make a simple stock and do the same thing just add about 1 tablespoon of tare instead of 36ml. It's pretty dang good!
Hi Ryan - many thx for sharing this older, but simple and as you highlighted very delicious tare!!!
I tried over weekend: my betterhalf and our toodler liked it first time and wanted even more, I think that says everthing!
I'm following your channel since a while, but not regularly. I like the way you set up your format: authentic, frank, aiming to be better (...you called it こだわり , right?) and fun. Hope you keep this way and keep doing the things you like to do and share!
I just made this, Soo good. Beautiful chicken broth. Didn't have the same soysauce though just used regular Kikkoman and it's delicious.
Just a question, have you used duck fat for your oil? It's more readily available where I am and wondered if it would impact the bowl of ramen much differently? Guess I should try it n find out.
Thanks for trying it out!
Duck fat sounds good, it's richer and stronger than chicken too
Hi there!
I've been testing both goose and duck fat, since it's a "high cuisine" base, in France, and knowledgeable good fare nerds fry their potatoes in it for "sarladaise" style meals, with duck confit, etc... So instead of spending 15 mn rendering chicken skin fat, or when your pork dripping pot is empty, these two - duck and goose - are less saturated than butter, and great for sizzling your spring onion greens, and/or garlic and ginger... They don't interfere with your fish-based tare either, where a chicken - aroma might be a drawback. And last bnleast, it's cheaper than butter, comes in screw - top jars and lasts at the back of yr fridge forever (... if you keep on using a clean spoon)!
As for msg freaks, a teaspoon of good dashi powder base ends up far more complex and lower msg than the pure stuff, besides the actual fact, that these guys ought to keep away from so much food that contains it naturally (parmesan or any matured dry cheese, nuoc mam, shrimp paste, Worcestershire sauce...), that they really do need to check their suggestion-prone psyche first.! And of course, this doesn't mean that bad Chinese food, pepped with cheat ingredients and gulped with too much beer, isn't as c... ppy as any other junk that'll bash you into a 24h00 headache!! Bon appétit, and thanks for the greatest ramen-do channel, so far 👍 !
@@marie-suzankalogeropoulos9249 I've got a tub of goose fat in the cupboard that I've not really done much with. I'm definitely making aroma oil with it tomorrow 👌
@@codfish30 that's great! I've also been testing the leftover EVO oil from my sardine tins, to stew garlic in, when I'm on a niboshi based broth... If you don't over fry it, the slight bitterness doesn't increase, and it's packed with the fish oil too, and the good minerals. So glad I found some use for it, never could throw it away, being Greek, it's like discarding the yolk from the egg or smthg, just unheard of!
Hope that aroma oil of your's turns out just fine 😊
I'm from HI but live abroad and the moment you said this broth tastes like better Saimin I decided I need to make it cause holy cannoli, I miss it so much
I used this recipe to compare two different batches of paitan chicken stock. It's a really good shio tare that I will continue using, thanks for sharing this! 🙏
cooking requires a great understanding of components....simple components in balance make great food as well
your channel’s great, informative yet super chill.
Thanks so much!
You made my mouth water just from the thumbnail🤤🤤🤤
I used your Tare recipe last time I made Tonkotsu and it was amazing. Thanks for the awesome videos!
Thanks very much Tc! Glad it turned out OK for you!
Outstanding - can't wait to try this one.
I would use this tare if I experimented with making a delicate seafood ramen, something non-traditional (as far as I know), like a pure shrimp soup, or a pure crab soup, scallop, etc, that would be a project I'd be interested to try. Seems like a challenge to do those more delicate kinds of ramen. I've tried messing with shrimp heads before for non-ramen related cooking but it's never quite the shrimp explosion I desire.
Great videos sir. Thanks for introducing us newbies to the basics of Ramen.
Thanks very much for watching!
When you watch a simple recipe , but you will never find this products in your country ( for soup)
True on top of that corona restrictions 😢
Could you try to buy it on the internet?
Wow your whole channel is great. Surprised the following isn’t larger. Subbed.
Thank you so much Bernard! I really appreciate it!
This is a very typical Chinese soup that is pretty much used in every bowl of noodles you can buy, like wonton noodle soup, in cafes in Hong Kong. tasty!
I've always wanted to try a shio ramen. Thanks for your work translating and demoing the recipe!
Thanks. This one is just a simple tare that you can use. I'll need to do more work to fully understand how to make better shio tares.
I need this book!
This is interesting, a simple but effective quick bowl of ramen you can make on the spot, definitely going to try this out on days when i’m lazy
Thanks very much! check out the easy shoyu ramen video too if you have time!
I tried this recipe except that I didn't have any chicken oil so I substituted it with lard. I found that adding a tsp of chicken stock made it taste better.
Wow just tried this and taste wonderful. Savings it for a lazy day.
Thanks for trying it out Paul!
I have a simple recipe as well
Soup: water (enough for your bowl), 2ts of soy sauce, 1 vegetable knor, salt. (In the end add 1 more spoon of soy sauce.)
I usually cook my noodles inside the soup and not separate, and I add 2 boiled eggs.
Just add some kind of aroma oil and that's pretty solid
*"What? 'chuckles' That's ridiculous-"*
I wanna reach that level of ramen-making someday T u T
I'm still learning too :)
Hi I love your videos. I love ramen too. Next year , I have plans if visiting japan for the ramen olympics. I can wait . I have plans on staying for 4 to 8 weeks. I so excited. I really enjoy your clean ramen videos. Keep slurping and recording.
Thanks very much! Hoping we can all start traveling again next year.
Oh man, I've got a whole new channel to binge! I'm super obsessed with making ramen at home so I'm excited to watch your content.
Quick question, since you're great at replying. What are your thoughts on seasoning broth before tare?
Thanks so much for the comment! You definitely should not season the broth until you're assembling the bowl. From what I understand (and I could be wrong), adding salt prior to the end starts some chemical changes that actually alter the flavor of the soup the longer it cooks. Keeping the tare separate helps to you closely reproduce the same flavor over and over. Like I said, I could be wrong. If I find out a better answer I'll come back and update the reply.
@@WayofRamen if you know any more about the chemical changes I'd like to hear it. I'm kind of the same mind as David Chang (Momofuku) that unsalted broth doesn't make sense. I'd season anything else I cook, otherwise how do I know what I'm serving?
Personally, I taste as I go and aim for an underseasoned broth before it hits the bowl and put less salt in the tare to offset. I find any broth with meat too variable to trust otherwise. But I know I'm a bit of a renegade since I also make sous vide tenderloin chachu instead of braised pork belly.
This channel is growing so fast congrats bro luv ur stuff
Thank you very much!
Please channel please blow up this is great man!
Thanks very much!
This is f’ing awesome. Gonna make this this week along with the mini spaghetti hack
This tare was designed to test noodles, so I'm not sure how good it will be with the spaghetti hack if you just use water. Might need to upgrade to at least some konbu dashi or something. Good luck though!
@@WayofRamen I've made it two nights in a row. I went with an EVOO based aromatic oil and then the same tare with msg that you used. The first night I used Kitchen Basics unsalted vegetable broth for the broth, and it was ok, but that broth is absolute garbage. It tastes bad on its own. Second night I went with water instead, added a smidge more tare and msg, a dash of garlic powder and onion powder to the bubbling broth (garlic and scallions were also used for the aromatic oil) as well as a teaspoon of low sodium light miso, and it tasted like a legit bowl of ramen. Like waaay better than instant ramen, better noodles and less crazy salty broth. It was better than the 3 ramens I can get that are just 10 mins drive away. 15 mins away I can get better. Tonight I'm going to do basically the same thing, but I got a jar of Epic Duck Fat that I'm going to make an aromatic oil with (+bay leaf and thyme sprig), and then maybe I'll use some Butcher's Beef Bone Broth (the store was out of chicken unfortunately) for the broth. At some point I'll try using kombu+bonito or some posh dashi tea packets I have from Japan, but I'm really just experimenting for now, trying to map out the overall scheme of flavors to build up from there. The noodles are working fine for the moment. Dare I say, they're good enough for testing out broths, tares, oils, and toppings...
catshitonthecarpet glad you had some success with it! If you can find it, the lee Kum kee chicken stock powder is great for making quick ramen broths. I use it all the time to test tares. The duck fat aroma oil is going to be very good.
The Way of Ramen I’m positive I can get LKK chicken powder here in Silicon Valley. No worries, but my main issue is that the broth will be very salty when combined with the already salty tare. It does seem difficult to make broth of any kind that isn’t salty. BTW in reference to my previous comments, I’ve tried the mini spaghetti hack, and from what I’ve learned, guys, be very careful about the baking soda. If you go lazy in the ratios like I did last night, it will be terrible. Like it will even ruin a duck aroma oil. You need to be strict and go with 1T soda to 1L water, or double that, portion. Then put whatever mini spaghetti into that.The worst is what I did last night, I eyeballed it and went heavy with the soda and it was almost inedible. Too alkaline. No amount of duck fat aroma oil can fix a noodle like that, unfortunately.
@@catshitonthecarpet8520 yeah when I use the chicken stock powder, I cut the tare down to just 1tbsp usually.
Sodium, fat, and onions. “omg this is so good.” lol
Skye Scholder pretty sure that’s the secret to almost all good ramen.
It IS good!
@@WayofRamen That's the secret to almost all good food!
@Nosferatu Zodd did that make you feel better? Poor baby got all emotionally constipated. There there.
@Nosferatu Zodd Who cares.
Thanks for sharing! Definitely want to try it out since it's so easy!
Thanks for watching Connie! Let me know what you think if you try it. It's not my recipe so you can be brutally honest lol
Made this so many times.
Bless the algorithm, definitely subbing to your channel.
Thanks so much!
This channel finna get big!!
Thanks very much for checking it out!
Might try this with no hon-mirin since i can't use alcohol to cook (and a normal soy sauce because we don't have usukuchi shoyu). This looks like the local noodle broth we have around my area :)
how was it??? i know it's been a year but Im about to make it but yea i am really scared that it'll taste like water xd
Definitely will give it a shot
Thanks man! Let me know what you think, it'd kind of weird that it can be so effective with just plain old hot water.
Needed the msg. Best ingredient
yeah. there's still a stigma against it in the west, but it really is pretty magical.
The Way of Ramen what is msg, anyway? I’ve only ever heard of it through all those ~ooh msg so sppoooooky~ things, but you know they never actually tell you what it is cuz they’re only interested in selling a scare and whatever superfood/diet supplement they’re selling this week :P
@@nighttyger3397 Monosodium Glutamate, basically a condiment
Dang youtube rec threw an amazing channel at me finally, instant like and sub from me
But finally I start trying to make my own great tasting ramen!
Love the vids you put out man, gonna be stealing all these recipes for myself at home :D
I was bout to subscribe, then I realized I already am. Hell yeah
Reminds me of some of the ingredients chinese use in their noodle bowls they definitely typically use egg noodles more than most but it still comes out great especially if you use processed white flour for the noodles where you fold the dough several times before cutting thin noodles.
Yeah some people have said this is similar to a chinese noodle soup. Very cool. Thanks for watching!
Dang this with a dashi stock sounds so bomb!!! Might have to make this one. Looks like the ingredients will keep for a long time as well!
Yeah, the recipe I used said to use just water, but I actually use this as a regular tare with all kinds of soup stocks. Its really good with the Lee kum kee chicken stock powder. Just need to adjust the amount of tare so it isn't so salty.
Definitely different will give it a try maybe today if I get time. Enjoying the videos keep em coming
Thanks very much Michael! Please let me know what you think if you do give it a try. It's not my recipe so you can be brutally honest lol
Love this channel
Thank you very much
mmm yes ramen. Thanks UA-cam recommendations
Thanks for checking out the video!
Super glad I found your channel! Definitely going to give this a try, gotta go hunting for the hon mirin and usukuchi but I think I should be able to find em here.
Please keep making great videos!
Thank you! Good luck finding those things. Any kind of mirin should be fine tbh. I'm planning to make a video in the future for substitutions for things like usukuchi shoyu etc too.
Can't wait for it. I really appreciate the commitment to providing good alternatives. Checked out the 10-minute shoyu and instantly subbed.
What kind of sourcery is this! This has just flavored chicken oil, soy sauce and water! I was shocked to find this flavored water tasted like a good soup base. I wasn't sure about obtaining the chicken fat from skin. I used chicken wings, but peeling them was a pain. I decided to make a simple broth using them and skim the fat to make the flavored oil. That didn't produce nearly enough. In the end, I had a small amount of oil, but I ended up having chicken stock to use instead of water. Thanks for the recipe.
Hi Dan, yeah this is actually a tare recipe so you can feel free to use the tare with any type of soup. The oil or fat is key though. You don't have to use chicken fat, you can use regular old vegetable oil and do the same thing.
So clean and tidy, too much like a chemistry experiment .
Yeah most modern ramen shops all use precise measurements these days, but the real old school masters don't measure anything. I'm not there yet lol 😅
The Way of Ramen I wonder what’s like if you skip the 400ml hot water (in the bowl) and service it semi-dry? Like this? ua-cam.com/video/xhE-HVHOdgs/v-deo.html; or this
ua-cam.com/video/AJ9X_sQhRyI/v-deo.html
Yes We Can wah
This is the coolest channel ever
Thanks very much!
love my recommendations great recipe!
Thanks very much for stopping by!
I love ramen! It’s good that I learn how to make it soon
This is beautiful and still labor intensive
I really hate this concept but have to try it. I can taste the wheat flour and know exactly what you are saying. I would love a clean light one like this for certain occasions
Uncle Roger s gonna absolutely love this
Wow cool
Thanks for checking out the video!
Could u also use natural msg components like kombu or katsobushi?
Amazing video! Gonna make my first ramen with ur self-made fish-stock ramen for my birthday. Looking forward to it!
Hey way of ramen, can you recommend a Japanese ramen book?? Love your content. Hope to meet u soon. Cheers from chicago with love.
Yooooo I just found you today! Love your vids! You deserve more views. Also this is making me so hungry for ramen
Thanks very much for watching!
Hi, thanks again for the great videos! I was just wondering if you could explain more about the importance of the "Hakata sea-salt with x component?" Thank you!
To be honest, I'm not entirely sure why some Japanese tare recipes say to add nigari. I know it's used to make tofu as a coagulant but from my research it's just a more mineral dense salt that has other things than just sodium. If I ever find out I'll report on it.
The soup is beautifully clear :D
That's because its just water lol
can't wait to try it out!
Thanks man! let me know what you think, it's not my recipe so you can be 100% honest lol
Broooo this so dope!!! Btw where can I cop that shirt?!
The way that I have same ramen bowl, same pink ladle, same mirin, and same usukichi shoyu 😳😳 gotta be from Hawaii
Just found this channel because of UA-cam Reccom, gonna give it a try, and ..... subscribed
Thanks very much!
Recommendations for a vegetarian substitute for that chicken oil?
You can just use vegetable oil and follow the same steps of infusing the flavor of the green onion, ginger and garlic.
@@WayofRamen Gucci, trying this out soon
Yo this channel is going places
Thanks very much. That's such a nice thing to say!
Did this for lunch today. Used duck fat. Absolutely delicious!
Thank you for trying it out. Duck fat is great too!
it tasted delicious! I had been looking for a good ramen soup for a long time. this one is simple and delicious! thanks!
How long can I keep the tare in the fridge?
Hi Mari, thanks very much for trying it out! The tare will last in the fridge for a looong time.
I love this.
Thanks very much!
Umami is definitely my favourite flavour☺️
Umami is key
I don’t like msg, so I use Takii Mushroom Powder. It’s amazing.
塩が一番シンプルなだけに難しいかもね🎵本当に上手に作るね🎵お見事❗
そうですね。塩ダレ以外と難しいです。なので、本に書いてあるレシピを再現してみました。😅
doesnt adding shoyu make it a shoyu not shio ???? or the presence of salt that make it fit the shio category? pls enlighten me master
It sounds like the chicken oil was what made this a respectable bowl, not necessarily the tare, which is really just salt, MSG and some mirin.
Yes the chicken fat does a lot like all aroma oils
OMG this video is sooooo good im a huge advocate for water ramen and all my friends make fun of me for it /j
Great video man, makes me want to try it out.
But maybe you should also show how to make the chicken oil, since most of the people who want to try this recipe is beginner like me
he did
Hi, yeah I have in past videos but I didn't film the whole process for this one. Basically you just get some chicken skin and put it in a pot with a little water and cook it down until all the water has evaporated and the fat has been rendered out. Then you remove the skin and add some aromatics to infuse some flavor into the oil. It's simple but it take a bit of time. You can also just buy schmaltz or duck fat and use that if you can find it.
This is so damn simple!
Just like instant noodles, but a 100000x better!
Thanks for watching!
Do you know why a tare has to stay in the fridge overnight? Is that to reduce to harshness of the umami components which may otherwise not blend well with the soup?
Really amateur chef here, first one I've made and its brilliant!
Thanks very much! I'll need to make another video to show some different ways to use this and other tares to make some really good quick and easy ramen.
The Way of Ramen can’t wait for it! 👍