Although this channel isn't active anymore, I keep coming back to it for recipes and inspiration. I recently made a Shiro Miso Tare based on this one and it was incredibly well-balanced, like all of Ramen Kaonashi's tare recipes. Thank you for the videos.

Your ziploc bag method for bringing the dough together is simply awesome. It is a game changer. Thanks.

Thanks for yet another great ramen recipe. Right now I’m following your Kitakata Ramen recipe, and this one will be next!

Great recipe, especially the porcini oil, thanks for taking the time to share this process!

Delicious as always chef

So glad I subscribed. The porcini oil is a brilliant idea.

This should have so much more views, its ART!

looks amazing chef

Many years ago I was in Tokyo for an extende period during which I explored and tried many different ramen shop. I remember one that served Shiro ramen, which had been a change to the more 'standard' types - I remember the bean sprouts piled high and the thick chunks of pork belly that were so succulent. I liked it so much that I took my wife there when she visited me - long train ride out, and whilst the taste was there, the pork belly was much less remarkable. Just shows that even day to day there can be significant variations in the experience.

Thanks for the recipe! I must try this porcini oil :) Do you think you could add info about how long things can last in the fridge/refrigerator?

you are the real deal man!

I have to say that this is the top Raman!

What is the protein content of your flour for the noodles? This looks so good, and I want to try making it. I’ll probably use king Arthur’s bread flour, but I just wanted to check to make sure I’m not supposed to use all purpose flour.

@RAMENKAONASHI

3 жыл бұрын

hi i use 11〜12% :) maybe bread flour not suitable need mix all purpose flour!

うまい!

If I was to use beef cheeks, temperature and time should I put use on for sous vide?

Hello good sir! how do you make the kansui powder?

I can’t find the sweet shiro miso can i just use one type of miso?

Hey i love your Videos. Could you elaborate how much Salt is in your Shiro Miso Paste that you use as a base? Mine always has like 10g per 100g.

@RAMENKAONASHI

3 жыл бұрын

thank you for watching! Regular shiro miso has a salt concentration of 12%,Kyoto shiro miso has a salt concentration of 5% :)

@nitemare3904

3 жыл бұрын

@@RAMENKAONASHI ah, ok. Thank you very much! Have a great day

what would be a substitute for the clams if there's any? Kinda hard to get for me.

@RAMENKAONASHI

3 жыл бұрын

can make the soup with niboshi :)

Wow is this for an army? It looks good but the quantity is huge

Do you let your noodles rest overnight?

@RAMENKAONASHI

3 жыл бұрын

yes :)

this will be much better if you put timestamp on.

Найкраще запарiть мiвiну

Looks expensive

I have some things to say to you: 1 thanks for the cooperation with "way of ramen" (and thank to him for not to have shown your face) 2 porcini oil must be heavenly: i'd put it second only to Maayu (fried garlic oil) 3 that pork chick, and nothing else, in Italy is cured to become THE THING to do carbonara and amatriciana with. The real recipes have pork chick in; not pork belly. 4 one question: does people in Japan make ramen noodles at home? When I tell to japanese guys that I make my aka miso at home, starting from koji-kin to koji, to miso, they say that almost noone does it from scratch anymore: they start from bought koji. So: do people in Japan make their ramen noodles at home? Thanks in advance and have a great day

@RAMENKAONASHI

3 жыл бұрын

hi thank you for watching!! i think most people not make hand made ramen noodles in japan. cos japan have alot of ramen shop :) i'm planning to make italian inspire ramen!

@fabioconsonni3232

3 жыл бұрын

@@RAMENKAONASHI Italian inspired Ramen? Wow!!! I'm trying to do the same thing with two Italian treasure ingredients. And honestly, I would have written the recipe here. I'm still experimenting on the broth: I think i'll make a very long cooked only vegetable broth with the Italian sacred triad: carrot, onion, celery. Until now, no satisfactory result. Work in progress just begun. One tresure is from the isles Sardegna and Sicilia, called "BOTTARGA": it's the salted dried ovarian sac of mullet or tuna. The other jewel I guess you just know: it's the "MODENA BALSAMIC VINEGAR". But be careful when buying this vinegar: the precious one is the "Aceto balsamico TRADIZIONALE di Modena" (traditional balsamic vinegar"; instead, the "Aceto balsamico di Modena IGP" is also a good choice, but less precious. Gasshoo Fabio