The Ramen I Could Eat For the Rest of My Life!
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- Опубліковано 3 чер 2024
- My Ultimate Ramen Recipe: Triple Corn Miso Ramen with Chicken Chashu! Order them now in Germany: bit.ly/andong-ramen and use code ANDONG for 10% off. Thanks to getvoila for partnering up to make this collaboration happen!
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🌽 Triple Corn Ramen Recipe
Pickled Baby Corn
190g baby corn
250g beetroot juice
10g chopped ginger
15g chopped garlic
50g white vinegar
5g salt
2g MSG
15g sugar
Chicken Chashu
600g chicken breast
300g dashi
100g mirin
100g light soy sauce
50g dark soy sauce
20g chopped ginger
20g chopped garlic
Dashi
2 quarts (2L) water
30g dried kombu
30g dried bonito flakes
Broth
400g chicken broth
400g dashi
Roasted Corn
285g canned corn
20g cooking oil
3g salt
1g ground white pepper
2g garlic powder
Tare
500g canned vegetable corn
200g dashi
100g white miso
50g mirin
50g lime juice
20g honey
10g soy sauce
2g MSG
Chili Butter
100g room temperature butter
20g sesame oil
20g chili oil
Final Bowl
100g Tare
350g Broth
130g noodles
40g Roasted Corn
1 piece Pickled Corn
130g sliced chicken
15g spring onions
20g chili butter
1 slice lime - Навчання та стиль
Will you try cooking this ramen or are you one of the lucky Germans how can order it from getvoila? 🇩🇪🍜 bit.ly/andong-ramen and use code ANDONG for 10% off!
~22 years ago, I met in Los Angeles a Caucasian American young lady who taught English in Tokyo, Japan before. She had a penchant for ordering ramen with corn, wakame seaweed and butter. She fell in love with this combination while living in Japan.
"mh ist voll zart alter" Großartig!
"Mmmmmmm voll zart Alter!" 😂😂 4:56
Aus der Szene kannst du ein Merch Item kreieren, ich stelle mir das so vor: Andong als Anime Figur, Chopsticks in der Hand womit du und ein halb abgebissenes Stück Häbru hältst. Darüber steht in weißer Schrift mit dickem schwarzen Rand: "mmmmm voll zart Alter!" 😂😂😂😂
Ich hätte lieber ein T-Shirt mit HäBru 😂
Ich würde beide Shirts kaufen
Finally another Andong video LETS GOOO
corn is a classic addition to ramen. in Aomori they have a miso curry milk ramen which has milk, curry powder and butter, in addition to a healthy scoop of corn kernels. i hope one day to try the real thing, but after making an approximation at home, i can say the flavours all work together really well.
Do you have a recipe you can share? I’d love to give it a try, if possible, and thanks.
@@pinkmonkeybird2644 you could try this: gochichan-com.translate.goog/blogs/recipe/20220930?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en-US&_x_tr_pto=wapp
@@pinkmonkeybird2644 but honestly, when i made it i just used a pack of miso ramen when i dished it up, only used both water and milk to make the broth and then mixed in some curry powder. top it with a pat of butter (like a tablespoon) and some corn, and enjoy!
Mein Herr! I discovered your channel when I was learning to make Ramen at home. Your video on German Style Ramen with white asparagus was the inspiration for my Milwaukee Style Ramen which features three types of beer. In the US, a chicken corn chowder is a classic comfort food. Mexican Street corn is so delicious, of course, and works well with soups. Tortilla chips make a great garnish!
Ah man, you gotta tell us Germans more about the triple beer ramen please
Gladly @@tjorbensingler6348 I have made three different variations. The first was Brats and Cheese, which Milwaukee is known for. It was a Tonkatsu style with a pork and chicken stock in a 2:1:1.5 ratio with with a light Pils. I used a local malty Lager for the tare. My favorite thing though was making the agitama eggs with a very, very hoppy IPA. I don't like IPA or hops but with a soft egg it works! Topped with sliced bratwurst and cheese curds on the side. My next attempt was Friday Fish Fry, a Milwaukee Institution. This was chicken, a seafood stock, and a classic lager. The IPA eggs again. For the aromatic oil I used peanut oil, pickling spice, and caraway seed. Fish Fry in Milwaukee is always served with Rye Bread hence the caraway and the pickle spice for the tartar sauce. A fried fish filet and tater tots on the side made it perfect. My last try was duck soup ramen. I don't remember a lot about it but I think I used porter in the broth. I remember it being very rich and decadent. In any case it's one beer in the broth, different one in the tare, and IPA soft eggs. Trust me on the eggs
Looks absolutely delicious ❤
Now I wish I was in Germany!
Its 70€ with discount for 5 pieces plus shipping you'd have to be mental to order that
Whoaa now that's some creative influencer marketing, nice!
And the recipe is even more creative and so well thought through.
I only would have liked to see electric stoves mentioned for the chicken method, since they carry over a lot of heat after being turned off
hes back. yassssss!!!!!
Sweet !
Baby corn is not just very early harvested usual corn. There are lots of different varieties of corn and most of them would not taste very sweet / good when harvested early.
My grandma used to steal corn from fields all the time (at times of communist Czechoslovakia, we didn't have much appreciation for state's ownership, and for a good reason), and honestly, the sweetness of the corn produced for human consumption and livestock's consumption is the main difference up to the point when the normal corn, becomes very hard. And to be honest, I kind of prefer the corn that is not produced for people. The sweetness of sweet corn is just too much. For pickling, the young stuff stolen from fields worked very well. Now that the fields don't belong to the state, stealing is, of course, frown upon. So I started thinking about planting a few corns on my garden, just for the nostalgic taste.
When I discovered Japanese cooking at home over 25 years ago, I was unable to procure bonito flakes in Germany. That apparently seems to have changed, though I still had a hard time recently finding during a visit to Cologne. Even in stores dedicated to Japanese ingredients. But 25 years ago I think it was actually banned from being imported. Not sure the reason why. I recall that Bonito was also sometimes called "Dolphin Fish" and maybe that caused the ban. Now that I live in L.A. it's of course no problem anymore to get that stuff in all kinds of quality levels and shape and form.
Im not sure about Germany, but mahi mahi is also known as dolphin fish in the US.
Awesome!
I will definitely order
Just devoured it - absolutely delicious. I honestly did not expect it to be THIS good. 10/10 🎉
Honestly I'm surprised about the sponsor. It's a pretty good idea, I watch all these food vids everyday, but most involve some ingredients that are frankly inconvenient to source and always end in waste because I only had one recipe for them. While I get the idea of frozen pre-made, I feel like I'd gravitate to a more Hello Fresh approach. Send me the ingredients so I can cook along please!
I think both approaches have their place! I really enjoy a quality frozen meal when I'm too tired or lazy to cook. That actually happens 😂
Yeah and in that case the price could be more reasonable also... Who am i kidding tho
Nice, I would elevate it with 4th as Corn Snack found in Middle East Shops and in Season as a 5th very fresh Cornkernels...
Wow, Andong, this is perfection. But where does one buy baby corn? (Gotta have that adorable little purple-y cutie.)
Asian grocery store sells it over here! But you can also use pre-pickled canned baby corn. Works just fine :)
First!!! Love all your recipes 😊
Now I really need some ramen
70 euros for 5 pieces are you mental 😂😂😂😂😂😂
idk man, where i am from a ramen bowl costs 15€, so that would come out to 75€
why would i order his then. I could just go to a good ramen place in my area@@Lowhopsgg
@@Lowhopsggwell yeah at a restaurant. Wouldn't pay the same for ramen at home
Could you do anything with the marinade from the Chicken? Like a sauce or something? It obviously feels wrong because of the raw chicken but if it's cooked down shouldn't be an issue
I am stealing the butter chilli seaame sauce idea and also the roasted.corn 😂
Really nice. I think you should do stuff with James Køkken
Do they ship to the US?
@Mynameisandong.... I really need to know where to get this transparent glass pot that you use 🧐
The annoying part of proper ramen are the number of ingredients that do not last in the fridge.
And making just enough for one bowl is problematic.
So I often fall back to basic versions with just ingredients that last months.
As someone who loves corn but can't eat it, this makes me sad because it looks delicious.
Yo do the same tare but with birria ramen
What is that kind of stretch foil you are using at 4:13 and where can i buy it?
Wie heißt die Folie bei 4:13?
In the States it's called Glad Press n Seal.
Exactly!
Die ist mir auch aufgefallen!
I almost want to take this and go full southwestern (Tex-Mex) with it. I personally prefer seafood, so I'd probably replace the chicken stock with mushroom stock; alternatively, a kombu-mushroom stock with an atypical vegetable stock, in this case if I'm looking at southwestern flavors then it'd likely be beans, corn, onions, sweet peppers, maybe some tomato, and possibly hot peppers as well, and some herb notes, as well as some adjacent additions just to round out the flavors. Also that sesame butter might do well with some tahini in it, replacing the butter with avocado could also work well in this example. I'd also be very curious if corn miso is a thing, I know there are some non-soy 'miso' alternatives, I'm not sure if corn is one of those yet, I know non-soy bean 'misos' exist. The tare is also fairly easy to modify for more southwestern flavors, as is the roasted topping.
Even as just a base, southwestern flavors can open up a bunch of variations. There's a handful of different sauces that could be converted to tares or toppings. Masa dumplings are an option. Doing mini stuffed peppers as the meat choice could work. Avocado could work in some ways. A fried egg instead of a boiled one would work well for the huevos incorporation, sadly nobody knows how to fry an over-medium so the typical jammy egg would be near-impossible for most people making it; though, I'm curious how well fried whites with a salted yolk would work, as in the yolk being dropped into the pan as the whites are forming so it still looks like a sunny side up fried egg, now salted side up perhaps. There's a lot that can be worked with, Southwestern-Asian is a fusion that otherwise works very well.
70€ for 5 Ramen? I rather go to my favorite ramen store
14€ for instant ramen? I undertand they are higher quality, but I can go to a restaurant for that.
I feel like anybody that doesn't like chicken breast just doesn't know how to cook it properly. Sure, it is dry when overcooked... but like anything else you just need to cook it correctly. Breasts marinated in tzatziki is like the most juicy meat ever, thighs can't ever compete.
True
Oy vey, that sounds and looks delicious 🤤😋
Corn in ramen is just an excuse to sneak some butter into the broth lol. Skip the corn and just go straight with the butter if you want that creamy broth. Corn is so counter to the texture of ramen
But yet corn in ramen is a major staple of Hokkaido-based ramen. 🤔
@@Sacto1654 and clam on pizza is a major staple in New Jersey. Every country has their weirdos ;P
@@mezzanoon Actually, clam on pizza has been around for many decades, mostly because it's a well-known topping on New Haven-style pizza.
@@Sacto1654 yes, but there's a reason you aren't seeing clam pizzas frequently outside of the Northeast lol. It's a local acquired taste that isn't typical for most people to enjoy, just like the corn.
Babe Come Quick ! Andong posting a really indulgent ramen and he didn’t discounting the umami
The noodles qre the same price as those made fresh in a restaurant though
My Name Is Andong, You're the best! I just had to subscribe!
My Name Is Andong, This is perfect! I subscribed right away!
Do you think its possible to do low carb ramen?
substitute half of your noodles for pointy cabbage, cut it with a good, sharp chefs knife to make strips starting from the little side and make your way down, then refrigerate until you use it again
Technically since ramen is made with ramen noodles low carb would be impossible. But you certianly can make a low carb noodle dish by substituting ramen for something like konjac noodles.
Not a good cemmercial if you live in Sweden :-D
i thought he was going to use corn broth
UA-cam schlägt mir deine Videos nie vor, obwohl ich dich abonniert habe und es genau in die restlichen Videos auf meiner Startseite passen würde. Ich finde neue VIdeos immer nur, wenn mir ein altes Video vorgeschlagen wird und ich dann auf deinen Kanal nach schaue, weil mir das schon öfter aufgefallen ist. So eine Frechheit.
Just remake Bo1 with no Microtransactions
hex clad, thats all i need to know
shame, the shame!!!
you've lost me