Hello Chef, thank you very much for sharing this recipe - it's fantastic and brings just the right amounts of spicyness, slowly increasing intensity while you eat spoon after spoon until your whole mouth has that nice prickly numbing sensation you also get from Szechuan pepper. It even works well with chicken soup, too.
I think I have everything (except japanese pepper) to make this miso tare right now! Looks awesome. I'm assuming even with the fresh onions and garlic, it will last a few weeks in the fridge, right? Thanks for the awesome videos. You rule!
hello! thanks for sharing. can i use the chinese fermented bean paste (doubanjiang)? I couldn't find karami until now. (I know there's a japaneese spice called 唐辛子) will it taste very differently?
😱... We Love Spicy... thank you for sharing your recipe... BTW... we just slaughtered our own hog... I actually have the Trotters and all the pork I needed for this recipe... I would like to request your recipe for Soup Dumplings Please 😋✌ even tho its not technically a soup... I know they would be AMAZZING.!)
Hi Chef! May I ask why for the broth, it takes less time than many of the other recipes? Is it because only pork legs are used as opposed to pork bones?
Hello. This ramen seems to be full of flavour. I have a 6 years old chickpeas aka-miso, homemade from scratch by me, and I will try to add in this recipe to give it another kick to heaven. It is difficult to find niboshi instead
Hi there, Ramen Kao Nashi-san. Itsumo otsukare-san. After cutting the ramwn noodles, is it better to rest them first before using or do you recommend using it right away? If I need to rest the newly-cut noodles, what is the recommended amount of time?
Otsukare sama desu! I think it's best to let the noodles sit overnight for the most part. For noodles with a high water content, you can let them sit for about a week to mature and get a different texture :)
@@RAMENKAONASHI Thank you for your reply. When you say that a noodle has high water content, around what percentage is the liquid content? In storing them in the fridge, can I just seal them in a ziploc bag?
This is usually the case when the rate is over 40%. All noodles should be placed in a ziplock and layered on kitchen paper. They will last longer if you freeze them separately for each person. Freezing will also change the texture :)
@@RAMENKAONASHI Thank you for all this info. I am learning so much. I have not tried freezing fresh pasta or noodles but will the quality suffer if I freeze them? Pasa pasa ni narimasuka? When I store them in ziploc, put one layer of noodles, put paper on top and then another layer of noodles? Is it right? Thank you for the reply, onisan😊
Hello Kaonashi! You use Hokkaido Ramen Flour in your video. Is this a specific type of flour for making Ramen noodles? I have looked online but am having trouble finding it. Could you point me to where I can find it, or suggest an alternative? Thanks!
hello thank you for watching!this flour is used for ramen noodles. I import it from Japan, but I don't know if you can get it in your country. I think a 50-50 mix of bread flour and cake flour can be used as ramen flour!
can niboshi be replaced with other fish? I have completely different ones at home. as soon as i come back i will let me write to you on instagram. I'll send a photo
Hello! This video is for fans of spicy ramen!
Did you notice I start using new logo for my channel and videos? Hope you like it :)
Hallo, does your new logo contain all the katakana characters for ka-o-na-shi in a kind of japanese stamp? I love it.
yes katakana! thank you :)
All ramen you make looks and is really delicious, please adopt me😂😂
Love your videos!
the cheering sound effect at the very end makes it all worth it
Thank you for sharing this great recipe with us!
¡Gracias!
My favourite ramen, now I've got to make it for myself
The best tori paitan recipe I have ever tried to make! Good job bro!
I love spicy miso and tanteman 👌🏿💯
Always legit content! Thank you!
That looks so bloody good!!!!!
Looks so good! Thanks for sharing!
Hello Chef, thank you very much for sharing this recipe - it's fantastic and brings just the right amounts of spicyness, slowly increasing intensity while you eat spoon after spoon until your whole mouth has that nice prickly numbing sensation you also get from Szechuan pepper. It even works well with chicken soup, too.
Thanks for sharing your recipe. How long can I keep the noodle in fridge?the noodle also can be used for yakisoba right ?
I think I have everything (except japanese pepper) to make this miso tare right now! Looks awesome. I'm assuming even with the fresh onions and garlic, it will last a few weeks in the fridge, right? Thanks for the awesome videos. You rule!
Looks so good!
Ibérico pork, best pork ever. Hahahaha greetings from Spain!
It's a very spicy soup.
I think it's delicious when eaten with sliced pork.
hello! thanks for sharing. can i use the chinese fermented bean paste (doubanjiang)? I couldn't find karami until now. (I know there's a japaneese spice called 唐辛子) will it taste very differently?
How to make karai tosukei broth?
😱... We Love Spicy... thank you for sharing your recipe... BTW... we just slaughtered our own hog... I actually have the Trotters and all the pork I needed for this recipe... I would like to request your recipe for Soup Dumplings Please 😋✌ even tho its not technically a soup... I know they would be AMAZZING.!)
Very good content
Hi Chef! May I ask why for the broth, it takes less time than many of the other recipes? Is it because only pork legs are used as opposed to pork bones?
Quick question. Can you use La Yu chili oil instead of making oil?
Hello. This ramen seems to be full of flavour. I have a 6 years old chickpeas aka-miso, homemade from scratch by me, and I will try to add in this recipe to give it another kick to heaven. It is difficult to find niboshi instead
hi you can make without niboshi too.
please try and let me know!
itsumo oishii recipe!
Hi Kaonashi, is it possible to make this with Tori Chintan aswell? Thanks again for sharing your knowledge. Greetings Erim
yes you can :) please try and let me know!
Would love to hear from you, how to make halal version of this
love your video, thanks! ^^
Make the soup by replacing the pork legs with chicken.
Replace the lard with chicken oil.
For the mirin, use halal mirin :)
@@RAMENKAONASHI nice one, thank you so much,
Hi there, Ramen Kao Nashi-san. Itsumo otsukare-san. After cutting the ramwn noodles, is it better to rest them first before using or do you recommend using it right away? If I need to rest the newly-cut noodles, what is the recommended amount of time?
Otsukare sama desu!
I think it's best to let the noodles sit overnight for the most part.
For noodles with a high water content, you can let them sit for about a week to mature and get a different texture :)
@@RAMENKAONASHI Thank you for your reply. When you say that a noodle has high water content, around what percentage is the liquid content? In storing them in the fridge, can I just seal them in a ziploc bag?
This is usually the case when the rate is over 40%.
All noodles should be placed in a ziplock and layered on kitchen paper.
They will last longer if you freeze them separately for each person. Freezing will also change the texture :)
@@RAMENKAONASHI Thank you for all this info. I am learning so much. I have not tried freezing fresh pasta or noodles but will the quality suffer if I freeze them? Pasa pasa ni narimasuka? When I store them in ziploc, put one layer of noodles, put paper on top and then another layer of noodles? Is it right? Thank you for the reply, onisan😊
How long do you cut your ramen? I cut mine at 40 cm but they always seem too short ... 😩
I'm about 30cm to 40cm too :)
@@RAMENKAONASHI ahaha ok! Thanks
can i use tonkotsu broth with this?
For the miso sauce for the paitan soup, please refer to my first miso ramen video.
Add chilli and gochujang to the sauce to make it spicy.
Yum yum yum! :)
Hello Kaonashi! You use Hokkaido Ramen Flour in your video. Is this a specific type of flour for making Ramen noodles? I have looked online but am having trouble finding it. Could you point me to where I can find it, or suggest an alternative? Thanks!
hello thank you for watching!this flour is used for ramen noodles.
I import it from Japan, but I don't know if you can get it in your country.
I think a 50-50 mix of bread flour and cake flour can be used as ramen flour!
@@RAMENKAONASHI Thank you for the reply and thank you for the great videos!
can niboshi be replaced with other fish? I have completely different ones at home. as soon as i come back i will let me write to you on instagram. I'll send a photo
what can i do if i dont have niboshi? sorry if i ask to much in your videos lmao
hi! you can Substitute katsuobushi :)
Kara-!