Instantly Level Up Your Ramen Skills in One Video
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- Опубліковано 11 чер 2024
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Everyone needs their one moment of ramen reckoning from a proper ramen shop. Mine didn't come until later in life, but when I finally tasted a serious bowl of ramen made by a pro, it was all I needed to start on a journey to homemade ramen mastery! Through that journey I came to discover the five essential elements needed to create a perfect bowl of ramen noodles. You can certainly make a delicious bowl of noodles without nailing down all five elements, but to create an authentic tasting bowl of ramen, you've got to nail down the essentials! In this video, I’ll be covering every single element to give you a great base knowledge to start your very own ramen shop at home.
For complete detailed recipes and techniques covered in this video, check out the full blog post here. www.prohomecooks.com/post/ram...
guide to veggie ramen - • The Complete Guide to ...
guide to homemade bone broth and stock - • Bone Broths and Stocks...
Video Credits
Creator, Host & Co-Editor - Mike G @lifebymikeg
Head Editor - Rachel @rambelang
Culinary Producer - Alex @Threehungrybellies
All music provided royalty free by epidemic sound - Навчання та стиль
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??
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!
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.
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
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
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.
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.
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.
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!
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.
Start your ramen in January it should be ready by February but the flavors will be unreal!!!
Excellent job, Mike. This is one of your best tutorials...and that's saying a lot.
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. 👌😁
the best instruction I've found so far! fantastic!
Your video quality has definitely been improving. The lighting is 👌👌
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...
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
Thank you so much for this :) the chart really brought it home for me and my friends
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
Inspired! The way you approach preparing meals really inspire me to cook. Thank you
My mouth is watering right now...wonderful presentation and inspiring. Way to go! Thank you Chef!
Cannot wait to make this!!!! Thank you for the inspiration!
This is sooo good. Thank you!
Great videos, thanks for sharing ! I love to see people eat, and really enjoy their food!
Love love ramen. Homemade is always so much better. Thanks for sharing.
It's amazing how many different ideas are contained within a single video.
OMG I needed this! 😋
Boutta make this next week ! Thanks for the tips !
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!
You are a phenomenal teacher!
I be loved it!.I’m going to try it. Thank you
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?
Just spent best part of two days following your instructions to prepare Ramen with Char Siu. An enlightening experience. Thanks for your inspiring videos
That poster's amazing, congrats!
It's videos like this that I wish I had a friend like you ❤️
This looks so delicious!!
I watched this video for 3 seconds and I already love it. That intro dough
Quarantined cooks are getting creative. Thanks for the ramen vibes!!
Bro... incredible. You make it so simple, Thank you so much for the great explaning video MASTER jajajaja desde México SALUDOS
You always make awesome stuff! I would love to see you adapt some recipes to make in the Itaki electric lunch box!
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. ❤️
I made this it was amazing, thank you, I learned so much.
love this guy
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 🤩
Thanks for such good content.
Great video. The ramen looks delicious! Greetings from Costa Rica.
Great job. Love your videos!
Thanks for sharing the recipe 🌈
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"!
Perfect I will make it!
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.
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”
Ramen for days! Great video with great info about Ramen! Nothing beats a house made bone broth, foundation for any soup.
Great Video, foundational ideas and options for making a more authentic Ramen! Arigato ne!
Amazing!
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.
awesome video, thanks!
This was amazing!
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.
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.
💜 the poster. It’s bringing me back to the elementary school book report days!
This was a very cool video. Definitely gonna try my own version.
can I just say, that bowl that he put the bubbles and skim into was very resonant
Awesome!
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.
This is a 5 star noodle. Yumm😍😍😍😍
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!
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
Looks AMAZING ❤️✅
Well look at all those steps, very professional indeed.
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?
Love this recipe 😍👌
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
First sourdough now ramen!! I only found your channel about 3 weeks ago. Made my second loaf of sourdough yesterday following your method. It was great!! 1 question how do I get it to taste more sour? I used a third whole wheat two thirds unbleached ap flour. Love your channel!
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 ?
EXCELLENT!!! Thank you! .......Rob.......
OMG. So much taking.
The sizzle zone is a game changer on Nepolian grills
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!
LOVE the poster!!!
Fabulous!!
Wow excellent
You are my new best ramen friend!! 🍜
I am in a maraton watching all your videos 👏👏👏
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.
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.
Amazing man
for sure gonna play around with some new info. probably gonna make some adaptations to accommodate sea food ramen. super stoked !
In that case search for bonito flakes for the stock
Beast of a Grill!
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.
Very good video. I've been slacking on my homeade ramen recipe.
very nicely done, i going to do that.
Pak choi is a fine choice for a topping. Blanched spinach is also a very popular topping in Japan.
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!
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.
Thanks for demystifying why my tartar didn't taste like the shop the mushrooms what I left out - you're the bomb!
kudos for the chart!
Very good cooking and very enjoyed watching
I love Ramen and big like
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