TimeLine *5 ESSENTIALELEMENTS OF RAMEN* 1. BONE BROTHER OR STOCK 2:49 2. TOPPINGS 7:46 3. AROMATIC OIL 11:03 4. TARE 12:09 TIME TO START YOUR RAMEN SHOP! 16:17 5. NOODLES 19:05 Thank you! This has been an awesome youtube. Being Asian, I grew up with Ramen and never really engaging in this much except for adding some extra topping like hard boiled eggs and/or meat, and some fish sauce to add and bring out more flavor. This is definitely the eyes opener for even an Asian person like myself. Thank you again for great recipe. I defintely going to make this for my self and my girls. Bests.
couple of things. - The eggs in Ramen are marinated either in a soy sauce/dashi marinade or a salt/dashi marinade. - Ramen eggs are 7 mins eggs, not 6. they have a jam-y consistency, not liquid (but hey, if you prefer 6 it's fine). The marination of the eggs acts as a sort of curing process, changing the texture of the egg. 48 hours is a good marination time. more than 3 days and you may go too far. - You should cook the aromatics in the oil until they get dark, then filter out the solids. it extracts more flavour. - This chashu is not Chashu, it's boiled pork. Chashu is marinated overnight after it's cooked. usually in the same kind of liquid as the tare. The oil, is placed at the bottom of the bowl with the tare. Heat the bowl with some boiling water while the noodles are cooking. You never serve Ramen in a cold bowl. Empty the water and add your tare, then your oil, then the soup, the action of pouring the soup on the tare and oil will have a emulsifying effect. Finally add the noodles, trying to create a platform for the toppings to stand.
You can achieve the right consistency with 6 minutes. Generally the jammy consistency comes from marinating it at least for 24 hours. Seonkyoung Longest makes a really good tutorial on it. So it's not wrong. The rest of these tips are spot on though
Hey man thanks so much for this, i was making chashu and marinated it overnight thanks to your comment. Came out way more flavorful than last time i made it.
I second this, the eggs have to be marinated (nitamago) and are the best part of the ramen. Also bones are normaly cooked short in boiling water, brushed off under running water and then they are transferred to the pot for cooking the broth. I fell in love lately with menma (marinated bamboo), can't get enough of this.
Two things, both of which might have already been mentioned in the comments: 1/ Pricking a small hole in the 'wide' end of your eggs before introducing them to boiling water will stop them from cracking. It allows expanding heated air from the little sac located there to escape before the pressure cracks the eggshell. A little bit of egg white might squeeze out as well but this will not affect your end result. This will allow you to place the eggs in the water without dipping them in and out. There are tools designed specifically for this purpose but I just use the end of a stainless steel cocktail skewer. A safety pin will work. Anything finely pointed. 2/ Stirring the eggs for a couple of minutes after introducing them to the water will keep the yolks perfectly centred for those who are obsessive about that sort of thing. (me) (3) 'bonus info' - peeling boiled eggs is easiest done with a teaspoon. Tap the eggshell all over with the back of the spoon to get a nice even and fine cracking. Start peeling from the wide end of the egg and once you have lifted enough shell, slip the teaspoon between the shell and the egg and slide it around to scoop the shell off. A wetted teaspoon can help here. Fresh eggs are actually often harder to peel than old eggs, but to be honest, it's down to luck a bit. The hole pricking and teaspoon tapping methods will maximise your chances of a perfectly peeled egg. I have peeled a LOT of eggs.
I want to share how greatful I am that you post these videos. Years ago I watched all the Greats on PBS...Julia Child,Ming Sai,Lidia Bastianich,Maryanne Espesito,Nick Stellino,Rick Bayless,Jaques Pepain,(oh & what is that Spanish cooks name?) & so many others. Through them I got to travel & explore vicariously. It was a Saturday tradition I really miss. Now I only have a phone. I Love what you do & how you do it. You're passionate,versatile & knowledgeable. It's gotten me thru some tough times,especially now that I live alone. Been battling Covid a few weeks & it's been comforting. I can almost smell & taste everything you make. Well Done!
Just made this tonight, my whole family loved it! You’re enthusiasm for ramen is contagious. You got me so stoked to try this, I even made homemade ramen noodles, so incredible. Thank you 🙏🏼 🍜
you inspired me. i had most of my ingredients in the pantry, freezer, and fridge, pulled them out. What a great lunch today and very easy. I like the simplicity of your channel
I've never wanted to make my own bone broth until now. I consider myself a good cook but all of Pro Home Cooks videos have upped my game and I learn something new every time.
Earth - the dried sachet powder Water - from the kettle Fire - the electricity Wood - the disposable chopsticks Metal - the spoon to drink up the soup!
I am an amateur home cook. For a basic quick dinner I use packaged ramen with the season packet (yes, the stuff that cost $0.12 per package), water and a 1/2 tablespoon of curry paste brought to a boil. I gather 1/4 cup frozen peeled, deveined shrimp, 1/2 cup baby spinach, a few shreds of red onion, a shredded carrot, a soft boiled egg cut in half (or a hard boiled egg if I get distracted). If I have left over veggies from the night before I may add that. I love adding broccoli. I add the shrimp to the noodles in the last minutes of cooking so they are cooked but not overcooked. The rest follows soon after. I like the onion uncooked but a lot people don't. layer on layers. I'm not saying this is great but it looks good and isn't as bad as plain package ramen. Its easy and simple and at least I FEEL like I created something. If anyone tries this let me know what you think. Do you like it too?
Mike, I can't believe how you amassed so much culinary skills at such a young age. Your videos are the best ever and they keep me entertained for hours. Keep them coming! Myles
I understand your love of the process with all the careful, slow cooking, but yes, the electric pressure cooker would blow your mind. The bone broth is incredible, no loss of any flavor from steam besides the ease and speed (4 hours is plenty). I like my instant pot boiled (soft, medium,, or hard) as well. But I would love to have someone who knows what they are doing take 2 days to cook for me. Nice techniques.
My daughter wanted to try to make ramen. She is my partner in crime to try new things. Husband and son not soooo much. We have a great kitchen and we prepped everything and I made the broth 3 days before. The noodles making had us laughing on the floor it was a fail😳😄😄. The time I got to spend with her was perfect, precious and totally fun🥳🥰 we bought pre made noodles but everything else we made and it was super delicious.
Really great video for someone beginning their ramen-journey. A note about the eggs, which indeed is an essentiel topping: You're cheating yourself by only half boiling them. They should also marinate in at least soy sauce and mirin for 1-2 days. Doing this will not only give them flavor but cure them, so they're easier to handle with chopsticks. Savory and firm on the outside, creamy yoke on the inside. It's called ajitama, and there's some simple recipes for them online. Happy cooking.
Tbh if you don't want to spend a week to do a ramen bowl, you can also just marinate them in pure soy sauce just about 2h and they will already have that ramen shop feeling.
Pressure cooker will work but you won't get the same result, the collagens and whatnot in the trotters won't break down as well, if you're short on time, or live in a super hot climate (I'm in Texas so I get it) it won't kill the ramen if you do it in a pressure cooker, but if you have the option it's a noticeable difference and well worth it to do a hard boil over 12-20 hours (I've heard of people boiling their stock for as long as 48 hours) then reduce it down into a broth.
A few things Mike missed: - A better way to do eggs is to prick a small hole at the bottom before cooking. That makes them very easy to peel. Stores with any decent cooking section probably sell these egg prickers for a few euros and they don't take up any space at all. 6 minutes is a good indication, but every egg is different. You also got to take into account if they are straight from the fridge or not. My advice is to pick one brand of eggs at the store and stick with it, and experiment with the cooking times: really use a timer to check what time you like best, and use that time. There's a reason why everybody online uses different cooking times. - It actually is detrimental to leave kombu in for too long. It imparts a bitter flavor if it is boiled. I find that taking it out at around 80 degrees works best: you get the umami without the bitterness. - One particular potential pitfall when you just start is to want to add too many toppings. Certainly that was the case for me. Try to not go overboard and balance things out. A good rule of thumb for beginners is that if you can't see the noodles anymore, it's too much.
It may take 2days to cook that but man...that’s amazing!!! This is the 10th video I watched to find the perfect recipe. Amazing, I can’t wait to try it. I’’m tired to order it evey time. Super video and receipt! God.. I can’t believe that I watch this in the middle of the night🤯 I’m to going dream ramen all night long. ❤️
works great. i love that it has stainless steal pot inside ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
@@movingforwardLDTH I throw them in the freezer until I am ready to make broth. I can usually get enough at the grocery store the day of broth-making, when they cull their onions. I can get a big bag of them, and the store staff are happy to see them go away.
I ask. They are throwing them out, anyway, but as a courtesy (20 years of grocery behind me, so, yeah!) I ask. Usually very happy to save themselves a trip to the dumpster. @@msjkramey
This JackAs* is ABSOLUTELY stealing his idea... and I thought they were friends? What a JackAs* *edit: tone... I'm bummed, but i am not stabby mad. Just to clarify.
@@wild-radio7373 Uh... ramen isn't one person's idea, and if it was, that person would 100% be Japanese. Alex's video on making ramen with kitchen scraps during is brilliant, but this one is pretty different. It's much more of a basic ramen recipe, rather than having to use creative ways to get around not having access to thinks which is what Alex does so wonderfully in his lockdown ramen video.
Really enjoyed this video! Question tho - after making your aromatic oils do you store it in the fridge? Or can you store it at room temperature in your pantry? I assume because it has reserved oil from the bones that the aromatic oil would curdle if left out and therefore needs to be kept in the fridge but II'm not sure because Mike didn't address this. Also, he mentioned the flavor really infuses after a couple of weeks so how long can we keep the oil for before it goes bad?
Mike I continue to be blown away by your vids. The great Tip videos are so generous and really helpful. I wish you a long and fruitful gig in the industry you obviously love. 👌😁
Haha I had to laugh when he spent three days making ramen and then described pouring the tare into a serving bowl as “a lot of work” and decided to skip that step. It’s negligible! Haha. Great video though. I really enjoyed it and I think you may have inspired me to try making legit ramen for the first time 🤙
This is why ramen is so convenient. The entire prep time takes less than 20 minutes, you just gotta do it the day before. Assembling the ramen takes 5 minutes if you have everything prepped. It takes less active cooking time to make this than driving to a restaurant or getting something delivered. People are just too lazy to do it themselves because it’s easier to just have somebody else do it.
These videos are seriously my favorite thing to watch. I'd rather watch these videos and practice cooking than watch a movie or show fo sho. Keep up the awesome videos man we appreciate your effort and knowledge!
I fry a pack of bacon, put in some honey, chilli flakes, scallions and soy sauce and then put that on top of my bowl of dry ramen noodles that I have cooked and mixed up with a Knorr stock cube.
Because he said so, I bounced out and watched his 2018 video on making bone broth. GO AND SEE IT if you haven't. Excellent content. I learned so much, and I have been cooking for yeeeeears. Also love this one. Two thumbs up.
I just made my own chicken bone broth for the 1st time. I researched as much as I could. Long,low & slow was the consensus. 24-48 hours in my crock pot. If you cook it too high you break down the nutrients. But the key was add a couple Tbl spoons of organic apple cider vinegar. It helps pull out all the collegen & marrow. It came out Awsome!
My first ramen was take out, I didn’t really care for it too much. Then when I had one inside the restaurant it was the best! Been trying all kinds of ramens from different places ever since 🤩
If you want to make more clear broth with deep flavor but yet still light and fresh taste, first you need to boil all of the bone and carcass with room temperature water until boil for about 3-5 minute. Take out, discard the water, wash the meat and bone with clean water. Pat them dry, then roast them. After that you can make the broth as usual. The strong smell of meat will be much2 subtle now but will still retain the deep flavor.
Liked and subscribed. I'm sure the comments will be very interesting. I like that the commercial noodles are alkalized and fried, and I've discovered that boiling them in Campbells Consomme soup (no water added) is a good start; add a bit of pure lard (or coconut oil) for fatty satiety. I also occasionally add raw ginger root juice.
in denver colorado we had Oshima Ramen which was Fantastic! and then it closed about the time that all the other shops popped up...and i dont think i will ever find again that amazing style that Oshima provided. :( it was tokyo style...all these others just dont have anything similar.
Yes, please show us a few more shortcuts! Your soup looks amazing, but 2 days of work? I can't do that working full time, and also cooking inside, and outside on the grill. Thanks for this beautiful demo.
People always ask me what my fav food was when I lived in Japan, but when I tell them Ramen they just don't get it since there isn't anything good around Georgia. This beats flying the fam to Japan.
Just spent best part of two days following your instructions to prepare Ramen with Char Siu. An enlightening experience. Thanks for your inspiring videos
Mah dude, today I followed your instruction! I now have 2 broken down whole chickens, with the carcasses making me a bone broth, 2.5 gallons of broth, 6 cups of tare sauce, a bunch of prepped veggies and thinly sliced porkchops (grilled yesterday, their bones serving in the broth as well)! Also made the aromatic oil and it blew my wifes mind!
I am working on a spicy miso broth for ramen now. Cook down tomato, yellow onion, green onion, shitake mushrooms, ginger, garlic, and kimchi then add pork short ribs, cover with water and add yellow miso and soy sauce. Simmer for a few hours until the pork is tender. Next, I am working on a tare with mirin, sake, soy sauce, brown sugar, shitake mushroom. I have not thought about doing the fragrant oil yet.
I'll give that a try, and I thought you are supposed to add the miso last so that the enzymes stay active?? Enzymes can't take more than 130degrees farenheit. Oh, yes, definitely the sake to the tare and yes some dark brown sugar.
Fun fact: Almost no Japanese family ever makes their own ramen. It’s practically unheard of. It’s because it’s too much work. Broken porn bones and broth are incredibly challenging to make and require an incredible amount of space and prep time. Probably not in the last decade or 2, but making your own noodles was normal for most ramen restaurants too. It’s just a lot of work.
Hey thanks so much. I hope some other viewers on this thread will chime in as well because any input is greatly appreciated. In the process of making some bomb Ramen right now with the techniques that you shared. I have a quick question I made a lemon tarragon chicken slow cooked in the crockpot yesterday and I put too many lemons in it. This was a travesty because I had plans for the broth. The chicken and vegetables are OK but the broth is too lemony. Is there anything that's ideal to cut down that broth and make it less citrusy ?
Any good quick simple recipes for an over the road truck driver? I dont have room for a fridge but i do have a small cooker with 4 by 8 inch aluminum disposable pans and a microwave to cook in and am in desperate need of great meals from a truck stop store any videos would be great! Im hungry already!
I know there are numerous ways to hard (or half) boiled eggs. My favorite is steaming them: no worries about cracking them, or whether the water is boiling, and the cooking time is about the same.
I am definitely a ramen freek! I have been making my own for two years now and can't get enough. I actually found a couple of thing that I am going to implement on my next bowl. One question, do you have a source for the ramen bowls with the fish on them? Once again I'm hooked on your videos and enjoy the love that you have for cooking and the enthusiasm that you spread to others. My husband is going to have to live through a lot more ramen, I'm sure there will be no complaints.
One topping option you missed that we have here in Japan is cooked bamboo shoots. I live in a temple and we have a bamboo forest and harvest tons of them every spring so I get them super fresh.
I walked into my first Ramen shop in Rehobeth Delaware in a little strip mall, across the street from another little strip mall that had an amazing Pho restaurant. The Ramen was awesome! But I'm so not an egg person but I knew that you break them into the soup! I am completely hooked!
I love your videos and your passion for good ingredients. cooking the eggs right depends on their size and temperature. bring enough water to a vivid boil first. making the tiny hole is a very good idea. right out of the fridge give 1 minute more and make sure they keep well covered with water. stop the cooking process with very cold tap water, that's fine.
@@ilydevonte4764 yes I like adding cheese to all carbs. oatmeal, sandwiches, rice, pasta, ramen, congee, crackers, etc. Mozzarella doesn't overpower the meal too much.
YUM! This video is so great, I feel like I just got a serious lesson in how to make ramen, now to wait for the butchers so I can start on my own broth.... Thank you for the excellent content.
DO NOT i repeat DO NOT roast the bones. This is a common thing that western people do for soups however it is not always best. For a soup like ramen which typically simmers for a very long time, roasting your bones beforehand will contribute to an overall more bitter taste, had you not done a pre boil on the bones first, then proceed to boil them, as is tradition in most ramen recipes.
Eggs: Prick you eggs with a needle. Just one hole. That stops the eggs from cracking and it also helps with the cooling process and keeping the yolks liquid.
I'm new to your channel I really enjoy your cooking videos you go into great detail in explaining how to get the job done thank you very much your friend daddy Joe
TimeLine
*5 ESSENTIALELEMENTS OF RAMEN*
1. BONE BROTHER OR STOCK 2:49
2. TOPPINGS 7:46
3. AROMATIC OIL 11:03
4. TARE 12:09
TIME TO START YOUR RAMEN SHOP! 16:17
5. NOODLES 19:05
Thank you! This has been an awesome youtube. Being Asian, I grew up with Ramen and never really engaging in this much except for adding some extra topping like hard boiled eggs and/or meat, and some fish sauce to add and bring out more flavor. This is definitely the eyes opener for even an Asian person like myself. Thank you again for great recipe. I defintely going to make this for my self and my girls. Bests.
couple of things.
- The eggs in Ramen are marinated either in a soy sauce/dashi marinade or a salt/dashi marinade.
- Ramen eggs are 7 mins eggs, not 6. they have a jam-y consistency, not liquid (but hey, if you prefer 6 it's fine). The marination of the eggs acts as a sort of curing process, changing the texture of the egg. 48 hours is a good marination time. more than 3 days and you may go too far.
- You should cook the aromatics in the oil until they get dark, then filter out the solids. it extracts more flavour.
- This chashu is not Chashu, it's boiled pork. Chashu is marinated overnight after it's cooked. usually in the same kind of liquid as the tare.
The oil, is placed at the bottom of the bowl with the tare.
Heat the bowl with some boiling water while the noodles are cooking. You never serve Ramen in a cold bowl. Empty the water and add your tare, then your oil, then the soup, the action of pouring the soup on the tare and oil will have a emulsifying effect. Finally add the noodles, trying to create a platform for the toppings to stand.
damn great tips, it's amazing how refined and detailed ramen can be!
You can achieve the right consistency with 6 minutes. Generally the jammy consistency comes from marinating it at least for 24 hours.
Seonkyoung Longest makes a really good tutorial on it. So it's not wrong.
The rest of these tips are spot on though
Hey man thanks so much for this, i was making chashu and marinated it overnight thanks to your comment. Came out way more flavorful than last time i made it.
I second this, the eggs have to be marinated (nitamago) and are the best part of the ramen. Also bones are normaly cooked short in boiling water, brushed off under running water and then they are transferred to the pot for cooking the broth. I fell in love lately with menma (marinated bamboo), can't get enough of this.
spot on. Ajitsuke tamago isn't just a boiled egg its cured, but 6 minutes + 2 days marinate has always worked for me.. Might be an elevation thing??
Two things, both of which might have already been mentioned in the comments:
1/ Pricking a small hole in the 'wide' end of your eggs before introducing them to boiling water will stop them from cracking. It allows expanding heated air from the little sac located there to escape before the pressure cracks the eggshell. A little bit of egg white might squeeze out as well but this will not affect your end result. This will allow you to place the eggs in the water without dipping them in and out. There are tools designed specifically for this purpose but I just use the end of a stainless steel cocktail skewer. A safety pin will work. Anything finely pointed.
2/ Stirring the eggs for a couple of minutes after introducing them to the water will keep the yolks perfectly centred for those who are obsessive about that sort of thing. (me)
(3) 'bonus info' - peeling boiled eggs is easiest done with a teaspoon. Tap the eggshell all over with the back of the spoon to get a nice even and fine cracking. Start peeling from the wide end of the egg and once you have lifted enough shell, slip the teaspoon between the shell and the egg and slide it around to scoop the shell off. A wetted teaspoon can help here. Fresh eggs are actually often harder to peel than old eggs, but to be honest, it's down to luck a bit. The hole pricking and teaspoon tapping methods will maximise your chances of a perfectly peeled egg. I have peeled a LOT of eggs.
Well explain! Thanks
Great tips! As a small chicken farmer, fresh eggs are hard to peel, you need older eggs for easier peeling
I want to share how greatful I am that you post these videos. Years ago I watched all the Greats on PBS...Julia Child,Ming Sai,Lidia Bastianich,Maryanne Espesito,Nick Stellino,Rick Bayless,Jaques Pepain,(oh & what is that Spanish cooks name?) & so many others. Through them I got to travel & explore vicariously. It was a Saturday tradition I really miss. Now I only have a phone.
I Love what you do & how you do it. You're passionate,versatile & knowledgeable. It's gotten me thru some tough times,especially now that I live alone. Been battling Covid a few weeks & it's been comforting. I can almost smell & taste everything you make. Well Done!
Just made this tonight, my whole family loved it! You’re enthusiasm for ramen is contagious. You got me so stoked to try this, I even made homemade ramen noodles, so incredible. Thank you 🙏🏼 🍜
Wow! You made the noodles. Hmm...I do like making noodles.
you inspired me. i had most of my ingredients in the pantry, freezer, and fridge, pulled them out. What a great lunch today and very easy. I like the simplicity of your channel
I've never wanted to make my own bone broth until now. I consider myself a good cook but all of Pro Home Cooks videos have upped my game and I learn something new every time.
Earth, water, fire, wood, metal, long ago the five elements of ramen lived in harmony, then everything changed when instant noodles were invented.
😃💞
😆
Earth - the dried sachet powder
Water - from the kettle
Fire - the electricity
Wood - the disposable chopsticks
Metal - the spoon to drink up the soup!
Thought it were the guns, bitch and bling!
I am an amateur home cook. For a basic quick dinner I use packaged ramen with the season packet (yes, the stuff that cost $0.12 per package), water and a 1/2 tablespoon of curry paste brought to a boil. I gather 1/4 cup frozen peeled, deveined shrimp, 1/2 cup baby spinach, a few shreds of red onion, a shredded carrot, a soft boiled egg cut in half (or a hard boiled egg if I get distracted). If I have left over veggies from the night before I may add that. I love adding broccoli. I add the shrimp to the noodles in the last minutes of cooking so they are cooked but not overcooked. The rest follows soon after. I like the onion uncooked but a lot people don't. layer on layers.
I'm not saying this is great but it looks good and isn't as bad as plain package ramen. Its easy and simple and at least I FEEL like I created something. If anyone tries this let me know what you think. Do you like it too?
Damn I thought u said quick lol. jk sounds good
the 5 elements of ramen poster is the best lol
Mike, I can't believe how you amassed so much culinary skills at such a young age. Your videos are the best ever and they keep me entertained for hours. Keep them coming! Myles
I understand your love of the process with all the careful, slow cooking, but yes, the electric pressure cooker would blow your mind. The bone broth is incredible, no loss of any flavor from steam besides the ease and speed (4 hours is plenty). I like my instant pot boiled (soft, medium,, or hard) as well. But I would love to have someone who knows what they are doing take 2 days to cook for me. Nice techniques.
My daughter wanted to try to make ramen. She is my partner in crime to try new things. Husband and son not soooo much. We have a great kitchen and we prepped everything and I made the broth 3 days before. The noodles making had us laughing on the floor it was a fail😳😄😄. The time I got to spend with her was perfect, precious and totally fun🥳🥰 we bought pre made noodles but everything else we made and it was super delicious.
Really great video for someone beginning their ramen-journey. A note about the eggs, which indeed is an essentiel topping: You're cheating yourself by only half boiling them. They should also marinate in at least soy sauce and mirin for 1-2 days. Doing this will not only give them flavor but cure them, so they're easier to handle with chopsticks. Savory and firm on the outside, creamy yoke on the inside. It's called ajitama, and there's some simple recipes for them online. Happy cooking.
Tbh if you don't want to spend a week to do a ramen bowl, you can also just marinate them in pure soy sauce just about 2h and they will already have that ramen shop feeling.
@@adriengrsmto8658 Ah, cool. If in a pinch, I will try that :)
Pressure cooker takes a TON of the waiting out of this, as well as reducing the heat in the house- important when you live in Florida!
Pressure cooker will work but you won't get the same result, the collagens and whatnot in the trotters won't break down as well, if you're short on time, or live in a super hot climate (I'm in Texas so I get it) it won't kill the ramen if you do it in a pressure cooker, but if you have the option it's a noticeable difference and well worth it to do a hard boil over 12-20 hours (I've heard of people boiling their stock for as long as 48 hours) then reduce it down into a broth.
Excellent job, Mike. This is one of your best tutorials...and that's saying a lot.
A few things Mike missed:
- A better way to do eggs is to prick a small hole at the bottom before cooking. That makes them very easy to peel. Stores with any decent cooking section probably sell these egg prickers for a few euros and they don't take up any space at all. 6 minutes is a good indication, but every egg is different. You also got to take into account if they are straight from the fridge or not. My advice is to pick one brand of eggs at the store and stick with it, and experiment with the cooking times: really use a timer to check what time you like best, and use that time. There's a reason why everybody online uses different cooking times.
- It actually is detrimental to leave kombu in for too long. It imparts a bitter flavor if it is boiled. I find that taking it out at around 80 degrees works best: you get the umami without the bitterness.
- One particular potential pitfall when you just start is to want to add too many toppings. Certainly that was the case for me. Try to not go overboard and balance things out. A good rule of thumb for beginners is that if you can't see the noodles anymore, it's too much.
Start your ramen in January it should be ready by February but the flavors will be unreal!!!
the best instruction I've found so far! fantastic!
It may take 2days to cook that but man...that’s amazing!!! This is the 10th video I watched to find the perfect recipe. Amazing, I can’t wait to try it. I’’m tired to order it evey time. Super video and receipt! God.. I can’t believe that I watch this in the middle of the night🤯 I’m to going dream ramen all night long. ❤️
works great. i love that it has stainless steal pot inside ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
Mike, save onion skins to put in your broth. Adds a lovely deep golden color and just a gentle hint of onion, which plays well with the scallions.
Question: to save, do you freeze them? Or keep in a paper bag in the dark? Thanks!
@@movingforwardLDTH I throw them in the freezer until I am ready to make broth. I can usually get enough at the grocery store the day of broth-making, when they cull their onions. I can get a big bag of them, and the store staff are happy to see them go away.
@@sherpatrailers150do you ask the staff if you can take them or do you just do it? Are they free?
I ask. They are throwing them out, anyway, but as a courtesy (20 years of grocery behind me, so, yeah!) I ask. Usually very happy to save themselves a trip to the dumpster. @@msjkramey
Any chance we can get a printable version of that poster? 😍😍😍
See description under the video for link to fill receipe
Find French Guy Cooking ;)
This JackAs* is ABSOLUTELY stealing his idea... and I thought they were friends?
What a JackAs*
*edit: tone... I'm bummed, but i am not stabby mad. Just to clarify.
@@wild-radio7373 Uh... ramen isn't one person's idea, and if it was, that person would 100% be Japanese. Alex's video on making ramen with kitchen scraps during is brilliant, but this one is pretty different. It's much more of a basic ramen recipe, rather than having to use creative ways to get around not having access to thinks which is what Alex does so wonderfully in his lockdown ramen video.
@@TheEvilDamsel ...I am clearly referring to artists biting eachothers style...
Really enjoyed this video! Question tho - after making your aromatic oils do you store it in the fridge? Or can you store it at room temperature in your pantry? I assume because it has reserved oil from the bones that the aromatic oil would curdle if left out and therefore needs to be kept in the fridge but II'm not sure because Mike didn't address this. Also, he mentioned the flavor really infuses after a couple of weeks so how long can we keep the oil for before it goes bad?
00:32 it says "Chuko, Brooklyn***", you're welcome
5 frames... I not even noticed it :O
it’s bs this channel gonna give less than a second of screentime to rep the business that gave him his “moment of ramen of reckoning”
Mike I continue to be blown away by your vids. The great Tip videos are so generous and really helpful. I wish you a long and fruitful gig in the industry you obviously love. 👌😁
Haha I had to laugh when he spent three days making ramen and then described pouring the tare into a serving bowl as “a lot of work” and decided to skip that step. It’s negligible! Haha. Great video though. I really enjoyed it and I think you may have inspired me to try making legit ramen for the first time 🤙
Nice to understand the background but we know we need to cheat to get it done fast.
I'd give the guy 5/10 ...he loses 5 for his slowness.
It's amazing how many different ideas are contained within a single video.
I made this for my guests on my birthday and it was delicious. Thank you for giving me the opportunity to say with a smile on my face "ittadakimasu"!
This will be the dish I create as a celebration for finishing my exams. This probably won't fit my schedule until then though
Lol you still have exams during this pandemic?
Lars Van Den Broek I have classes well into next month plus exams; it’s so frustrating
Your going to do good🥳
This is why ramen is so convenient. The entire prep time takes less than 20 minutes, you just gotta do it the day before. Assembling the ramen takes 5 minutes if you have everything prepped. It takes less active cooking time to make this than driving to a restaurant or getting something delivered. People are just too lazy to do it themselves because it’s easier to just have somebody else do it.
I love ramen. You can add any toppings. Be creative. Meat, veggies.
Thank you so much for this :) the chart really brought it home for me and my friends
These videos are seriously my favorite thing to watch. I'd rather watch these videos and practice cooking than watch a movie or show
fo sho.
Keep up the awesome videos man we appreciate your effort and knowledge!
I fry a pack of bacon, put in some honey, chilli flakes, scallions and soy sauce and then put that on top of my bowl of dry ramen noodles that I have cooked and mixed up with a Knorr stock cube.
Because he said so, I bounced out and watched his 2018 video on making bone broth. GO AND SEE IT if you haven't. Excellent content. I learned so much, and I have been cooking for yeeeeears. Also love this one. Two thumbs up.
I just made my own chicken bone broth for the 1st time. I researched as much as I could. Long,low & slow was the consensus. 24-48 hours in my crock pot. If you cook it too high you break down the nutrients. But the key was add a couple Tbl spoons of organic apple cider vinegar. It helps pull out all the collegen & marrow. It came out Awsome!
I had that awakening moment two days ago
I want to say the man at the end of the video was your dad, you can tell he really loved it. An obviously captured family. Great video
My first ramen was take out, I didn’t really care for it too much. Then when I had one inside the restaurant it was the best! Been trying all kinds of ramens from different places ever since 🤩
If you want to make more clear broth with deep flavor but yet still light and fresh taste, first you need to boil all of the bone and carcass with room temperature water until boil for about 3-5 minute. Take out, discard the water, wash the meat and bone with clean water. Pat them dry, then roast them. After that you can make the broth as usual. The strong smell of meat will be much2 subtle now but will still retain the deep flavor.
Liked and subscribed. I'm sure the comments will be very interesting. I like that the commercial noodles are alkalized and fried, and I've discovered that boiling them in Campbells Consomme soup (no water added) is a good start; add a bit of pure lard (or coconut oil) for fatty satiety. I also occasionally add raw ginger root juice.
Jesus Christ the amount of effort put into making ramen.......whereas for me it's always a late night decision made for a quick snack lol
in denver colorado we had Oshima Ramen which was Fantastic! and then it closed about the time that all the other shops popped up...and i dont think i will ever find again that amazing style that Oshima provided. :( it was tokyo style...all these others just dont have anything similar.
can I just say, that bowl that he put the bubbles and skim into was very resonant
Yes, please show us a few more shortcuts! Your soup looks amazing, but 2 days of work? I can't do that working full time, and also cooking inside, and outside on the grill. Thanks for this beautiful demo.
Your video quality has definitely been improving. The lighting is 👌👌
People always ask me what my fav food was when I lived in Japan, but when I tell them Ramen they just don't get it since there isn't anything good around Georgia. This beats flying the fam to Japan.
Just spent best part of two days following your instructions to prepare Ramen with Char Siu. An enlightening experience. Thanks for your inspiring videos
Quarantined cooks are getting creative. Thanks for the ramen vibes!!
Mike, print that poster for kitchen art. It would look great as a framed print and be inspiring.
Love love ramen. Homemade is always so much better. Thanks for sharing.
Pak choi is a fine choice for a topping. Blanched spinach is also a very popular topping in Japan.
Quick tip: if you cover the chashu in some tare and then cook it, the taste is going to be amazing
Thanks I believe it!
Mah dude, today I followed your instruction! I now have 2 broken down whole chickens, with the carcasses making me a bone broth, 2.5 gallons of broth, 6 cups of tare sauce, a bunch of prepped veggies and thinly sliced porkchops (grilled yesterday, their bones serving in the broth as well)! Also made the aromatic oil and it blew my wifes mind!
I am working on a spicy miso broth for ramen now. Cook down tomato, yellow onion, green onion, shitake mushrooms, ginger, garlic, and kimchi then add pork short ribs, cover with water and add yellow miso and soy sauce. Simmer for a few hours until the pork is tender. Next, I am working on a tare with mirin, sake, soy sauce, brown sugar, shitake mushroom. I have not thought about doing the fragrant oil yet.
I'll give that a try, and I thought you are supposed to add the miso last so that the enzymes stay active?? Enzymes can't take more than 130degrees farenheit. Oh, yes, definitely the sake to the tare and yes some dark brown sugar.
Great vid ty, just made ramen this past weekend for the family. It was a hit, your video has inspired me work at taking it to the next level ty again.
happy to hear it
Do more with that chashu pork. Spending time on each element is crucial, and the pork should steal the show.
Fun fact: Almost no Japanese family ever makes their own ramen. It’s practically unheard of. It’s because it’s too much work. Broken porn bones and broth are incredibly challenging to make and require an incredible amount of space and prep time. Probably not in the last decade or 2, but making your own noodles was normal for most ramen restaurants too. It’s just a lot of work.
Yeah I hate having to break my porn bone.
I'm sorry sir but that is a criminally small amount of noodles. I have reported you to the police. Have a good day.
🤣🤣🤣
Hey thanks so much. I hope some other viewers on this thread will chime in as well because any input is greatly appreciated. In the process of making some bomb Ramen right now with the techniques that you shared. I have a quick question I made a lemon tarragon chicken slow cooked in the crockpot yesterday and I put too many lemons in it. This was a travesty because I had plans for the broth. The chicken and vegetables are OK but the broth is too lemony. Is there anything that's ideal to cut down that broth and make it less citrusy ?
Did anyone else notice the smiley face in the egg at 21:53? It was literally the first thing I saw.
U on something girl 😂
YES omg
The only reason I went to the comments was to see if anyone else saw it
That poster's amazing, congrats!
The sizzle zone is a game changer on Nepolian grills
I watched this video for 3 seconds and I already love it. That intro dough
You are wrong with 1 thing - shell comming out of egg easier not from fresh, but older egg.
Haha, i was about to comment that too.
Fresh eggs are a pain to peel, let them sit for a week or two and it becomes way easier.
Gewreid a week before boiling? 😳
@@hoodiegamer9256 eggs last a long time even when not refrigerated.
He said the shells coming off easy, UNLESS your eggs are fresh, so I don't know what all of you are complaining about, he said the same as you do.
@@blondecat666 10:55
An additional piece of information here: the fresher your eggs are, the more difficult are they going to be to peel them
Any good quick simple recipes for an over the road truck driver? I dont have room for a fridge but i do have a small cooker with 4 by 8 inch aluminum disposable pans and a microwave to cook in and am in desperate need of great meals from a truck stop store any videos would be great! Im hungry already!
I know there are numerous ways to hard (or half) boiled eggs. My favorite is steaming them: no worries about cracking them, or whether the water is boiling, and the cooking time is about the same.
💜 the poster. It’s bringing me back to the elementary school book report days!
I am definitely a ramen freek! I have been making my own for two years now and can't get enough. I actually found a couple of thing that I am going to implement on my next bowl. One question, do you have a source for the ramen bowls with the fish on them? Once again I'm hooked on your videos and enjoy the love that you have for cooking and the enthusiasm that you spread to others. My husband is going to have to live through a lot more ramen, I'm sure there will be no complaints.
One topping option you missed that we have here in Japan is cooked bamboo shoots. I live in a temple and we have a bamboo forest and harvest tons of them every spring so I get them super fresh.
I walked into my first Ramen shop in Rehobeth Delaware in a little strip mall, across the street from another little strip mall that had an amazing Pho restaurant. The Ramen was awesome! But I'm so not an egg person but I knew that you break them into the soup!
I am completely hooked!
I love your videos and your passion for good ingredients. cooking the eggs right depends on their size and temperature. bring enough water to a vivid boil first. making the tiny hole is a very good idea. right out of the fridge give 1 minute more and make sure they keep well covered with water. stop the cooking process with very cold tap water, that's fine.
You are a phenomenal teacher!
Great videos, thanks for sharing ! I love to see people eat, and really enjoy their food!
My favorite recipe for instant ramen is Sriracha sauce, sesame oil, and mozzarella cheese.
Mozzarella?
mozzarella ?? :0
@@ilydevonte4764 yes I like adding cheese to all carbs. oatmeal, sandwiches, rice, pasta, ramen, congee, crackers, etc. Mozzarella doesn't overpower the meal too much.
Ramen for days! Great video with great info about Ramen! Nothing beats a house made bone broth, foundation for any soup.
Inspired! The way you approach preparing meals really inspire me to cook. Thank you
Would cooking meat in a pre-made broth be a good shortcut if you don't want to wait 8 hours for your broth?
This channel saved my pockets, I love cuisine but my pockets hate going out to eat. Thank uuuu
My mouth is watering right now...wonderful presentation and inspiring. Way to go! Thank you Chef!
It's videos like this that I wish I had a friend like you ❤️
KETO!!! Dedicated to providing you with the resources necessary to regain control of your health through a low-carb lifestyle!
Thanks for demystifying why my tartar didn't taste like the shop the mushrooms what I left out - you're the bomb!
YUM! This video is so great, I feel like I just got a serious lesson in how to make ramen, now to wait for the butchers so I can start on my own broth....
Thank you for the excellent content.
If I leave the kitchen running for 8 hours in Argentina, I have to pay the gas bill with a month's salary.
U can maybe use an electric stove top!? Just an idea!!
You could try using aaa pressure cooker.
It's a gentle gentle simmer for 8hrs...try to do it in 4hrs with higher simmer.
Stovetop yes, I use my crock pot for soups and broths. Uses a lot less electricity.
Yep, not very feasible for third world.
Bro... incredible. You make it so simple, Thank you so much for the great explaning video MASTER jajajaja desde México SALUDOS
Great video. The ramen looks delicious! Greetings from Costa Rica.
DO NOT i repeat DO NOT roast the bones. This is a common thing that western people do for soups however it is not always best. For a soup like ramen which typically simmers for a very long time, roasting your bones beforehand will contribute to an overall more bitter taste, had you not done a pre boil on the bones first, then proceed to boil them, as is tradition in most ramen recipes.
OMG I needed this! 😋
“An egg in anything makes it better.” - Anthony Bourdain
***Check out great food at My Hungry Family***
Bruh I put an egg and avocados on everything to make em better
Eggs: Prick you eggs with a needle. Just one hole. That stops the eggs from cracking and it also helps with the cooling process and keeping the yolks liquid.
I wanted this video so bad, you have no idea 🤣. Mahalo 💪🤙
Thank you maaan and i really appreciate this vid :-) I did make your TARE too and it was absolutely fantastico :-)
It's just me here, so I tend to doctor up some higher end instant brands. Adding similar stuff as you did. Love the kitchen!
You always make awesome stuff! I would love to see you adapt some recipes to make in the Itaki electric lunch box!
Thanks for sharing the recipe 🌈
Wow! I have those same Farberware pots, got them as a wedding gift 34 years ago!
I'm new to your channel I really enjoy your cooking videos you go into great detail in explaining how to get the job done thank you very much your friend daddy Joe
Cannot wait to make this!!!! Thank you for the inspiration!
I am in a maraton watching all your videos 👏👏👏