I love that you didnt make over complicated, this is a good recipe for someone who works and doesnt have all the time in the world.

@RegionalFoodJapan

7 ай бұрын

I hope you’ll enjoy it!

This was a great video. Simply and amazing.

This was literally so good, I enjoyed it so much. Thanks for sharing this recipe! It was great

Thankyou for sharing ! Tomorrow I’ll be applying your recommendation on this video ! 😊

Thanks for sharing.👍👍

Beautiful and very detailed video chef. Awsome work. I will definitely try your recipe. Thanks for sharing your knowledge 🙏

Nice, simple, clear and effective recipe. Thank you

@RegionalFoodJapan

7 ай бұрын

Thanks so much for watching!

Thank you for sharing! I'll give this a try next weekend. This looks like fun, the only ingredient I do not have at hand is kombu - but I can get it from my supermarket. Really looking forward to it!

@RegionalFoodJapan

3 ай бұрын

Thanks for watching! Hope you enjoy making the broth.

Thanks bro it helps a lot😊

Pode ter certeza que vou testar em breve. Obrigado!!

@RegionalFoodJapan

11 күн бұрын

Obrigado!!

Very informative. Could you make on for vegetarian stock? Making good vegetarian ramen stock has been my biggest challenge and I cannot seem to get it right. :

As someone unable to stomach the scent of kombu (or any product of the ocean), what alternatives would you recommend for an umami flavour?

Came here from the miso video. I think I'll try making some based on these videos. Great videos!

@RegionalFoodJapan

2 жыл бұрын

Thank you so much for liking my videos! I hope you enjoy the food!

To dip the mofongo, try it, heated of course.

Great recipe, when do I add the salt and stuff like that?

@glennbengtson5379

Ай бұрын

You don't, broth is just that, no salt pepper etc, as this might mess up your souses soup and so on, what you use the broth for what you desire later on, you add spices as you go.

I figure it should be stored in something thats not aluminum right? xD just wondering

Are you in Australia? I hear a pretty strong Aussie accent.

I got a question about the Kombu - so should it be in the stock for 30minutes in total or 30minutes after 90minutes with all veggies?

@RegionalFoodJapan

6 ай бұрын

Thanks for watching Addre113. To answer your question, it should simmer for 30mins in total. So, throw it in together with the veggies and me move only the kombu when 30mins have passed. Hope it’s clear to you now. Have fun cooking!

What do you do with the meat and vegetables afterwards ?

@rebjorn79

Ай бұрын

He answers this in another reply

I saw in a few other channels that the Kombu needs to be soaked and softened before boiling. But in your video, you add it in its dry form into stock. Which way is correct ? Or does it matter ?

@RegionalFoodJapan

Ай бұрын

Not necessarily. We soak Kombu in water to make a mild and delicate Dashi but it tends to release its sliminess if soaked too long. For ramen, I prefer to add it dry.

@fredf7457

Ай бұрын

@@RegionalFoodJapan Thanks for the explanation ❤

What's kombu? I think we don't have that in tha Philippines, what's the alternative?

@RegionalFoodJapan

3 күн бұрын

It’s dried kelp and you can always get them at Japanese grocers. There isn’t really a sub for it but you can leave it out if you don’t have access to it.

How long can you store the ramen stock in fridge?

@RegionalFoodJapan

Ай бұрын

I’d say up to 4 days. Better to freeze it if you want to store longer.

@zsoltnemeth8011

Ай бұрын

thank you so much@@RegionalFoodJapan

Can I substitute the pork for beef? My husband and I do not eat pork.

@RegionalFoodJapan

5 ай бұрын

I could work but I’ve never tried it. I’d be happy to know the result once you’ve tried it!

@budashonoverwatch4258

2 ай бұрын

Sure

Trying to place the accent, spent time in NZ?

@RegionalFoodJapan

Ай бұрын

Close!! I actually studies abroad in Australia!

What is kombu?

@RegionalFoodJapan

Ай бұрын

It’s a dried kelp used for making Japanese Dashi stock. You can find it at Japanese or Korean supermarkets.

What to do with the chicken meat?? Throw it ?

@RegionalFoodJapan

4 ай бұрын

Yes, but the meat will have been disintegrated by the time you finish boiling so it would be a hassle to collect it for eating.

When you at the beginning throw away the old water and wash the pot and meat, what exactly are you getting rid off or removing? Also, when you remove this white foam called "scum", what exactly is this stuff? I'm asking because when I just strow some chicken legs into a top and boild it +2 hours, it smells like rotten eggs. I don't understand why my borth smells like rotten eggs but yours don't, and hence I'm asking.

@RegionalFoodJapan

4 ай бұрын

I’m trying to remove scum, coagulated blood and impurities which gives the broth unpleasant odour.

I could eat for a week on just what he threw away.

I presume the pork and chicken and veggies u pulled out were used in some other dish? Be a shame if they were just for flavoring the broth. I can immediately think of some crispy pork belly. Any other suggestions?

@RegionalFoodJapan

Ай бұрын

The pork is used to make charshu as mentioned in the video, but the other things go to waste. It’s not common to eat the veggies and meat used to make ramen broth except for the pork.

@esprit101

Ай бұрын

IIRC the veggies were in the broth for around 90 minutes, the chicken and ribs for multiple hours. There's really not much flavour left in them, the veggies are basically mush and the meat would be bland with a weird texture.

@krysc4d

Ай бұрын

@@RegionalFoodJapan Do you have a recipe for it? I've only found the recipe for fresh meat not the one from the broth...

@ragingchimera8021

29 күн бұрын

Very wasteful.

rosół

Why do I get this feeling you look like Jamie Oliver?!

I sometimes do 2 things at the same time. From the butcher i get bones from the de-boned pork chop,, normally they leave quite some meat on. Then i season them with last end pepper, quite a bit, then i fry em in the oven so they get a serious tan :) then i fill up with as much stock (water and cubes) as your tray can take, to help the broth on the way. then i add onion, garlic, carrots, bay leafs, then let it cook in the oven for +2,5 hours. This way i get a souse more or less done, all i need to to add additionell flavors, like thyme, And second i get the bones filled with meat, that taste fantastic, and perfect to add to a bole of ramen or any other soup. The vegis don't get to waste ether, those we eat as well, all that ends up in the bin is the bones The preps maybe takes like 30 mins, after that it look after it self, after you skim of the meat/vegis Peal of the meat, store to broth in the frige over the night, and then scrape of the fat on the top, that i use to fry in later. The broth i get this way is almost done to sever already, but might not be suited for all things.

That broth is so murky. Thought you are supposed to make a clear broth to be a real broth?

@RegionalFoodJapan

Ай бұрын

There are different types of ramen broth: Chin-tan(clear), Pai-tan(cloudy), half cloudy, double-broth(seafood+animal), Vege-pota(creamy vegetable broth).

@redrobotmonkey

Ай бұрын

@@RegionalFoodJapan I see. Thanks for CLARIFYING that.

Three and a half hours boiling? Is not it excessive? I make chicken or beef stock in less than an hour. Hum.

@RegionalFoodJapan

5 ай бұрын

It’s actually cheaper than boiling pork bones for 10 hours to make Tonkotsu broth or so.

@twm1452

4 ай бұрын

12 hours is pretty standard. Makes sense when you understand what you are trying to accomplish with a Tonkotsu broth. (Emulsification of pork fat and stock)

What a horrible waste of meat for a mediocre stock

@Lifdrasir_0x92BC

Ай бұрын

What would you do to make it better then

NOT easy

@RegionalFoodJapan

Ай бұрын

Sorry that you find it hard. What can I improve for you?

Too bad pork belly isn’t available in the US. But that’s about $75-$90 worth of meat so I hope it makes an awful lot of broth!

@livadia3274

Ай бұрын

Are you kidding? Pork belly sold in every grocery store. Smoked or cured pork belly sold as bacon. Walmart, Costco, and BJ sell pork belly in bulk. I hope that was a joke...

@cbrown9294

Ай бұрын

@@livadia3274 I have never in 55 years seen pork belly in any stores. I looked for it specifically ones in Kansas City. I was told it was “too valuable a product to be sold to Americans” which I already knew to be true as I was a Chef at the time and we had to import American Pork Belly for the restaurant from overseas. (Buy it back). You can’t even get CURED anything. Bacon, Salami, whatever because it’s a violation of health code to “sell for consumption” meats prepared through fermentation processes. Not sure why Kim Chee is ok, or other fermented things, but meats? No.

@cbrown9294

Ай бұрын

@@livadia3274 by the way “bacon” is not pork belly…. It’s bacon. Pork belly is defined by industry regulation as the boneless fatty cut of pork from the belly. It “can be used” to make bacon but once it it made into back it is no longer pork belly. Pork belly is not cured, nor smoked. Once it is, it is not pork belly.

@RegionalFoodJapan

Ай бұрын

You can sub shoulder rump, or loin, which are also commonly used for charshu.

@cbrown9294

Ай бұрын

@@RegionalFoodJapan seems odd to sud Shoulder for the belly when you already have shoulder in there as 1 of the 3 ingredients. Just pointing out most counties have much better access to good foods than the United States does. Our government sells all the decent foods and then feeds us the waste byproducts and uses the media to convince us we are the best country in the world with the best food. But anyone who has lived elsewhere knows it isn’t true.

Im swedish and even i know japanese chefs NEVER boil kombu - it gives a very metalic flavour. Tops 70 C. Dont post stuff that you dont know about!

@RegionalFoodJapan

11 күн бұрын

I know that in general you shouldn’t boil kombu, but it really depends on the situation and what you’re trying to achieve. It’s important to be flexible rather than sticking to traditional rules. In the video, I’m trying to get strong umami and flavour of kombu to balance it out with the stronger flavour of the meat based broth. If I’m trying to make a delicate chi-tan broth, which is a clear broth, I’ll definitely take the traditional steps to extract umami from kombu.