Пікірлер

• 
  @perfectplates16 сағат бұрын

  Mate. Boiling the bones in the baskets is verrrrrry smart. Saves having the wait for them to cool down to handle them prior to rinsing them! Smart man!

• 
  @samshanahan14 күн бұрын

  Wait longer

• 
  @benbrooker7 күн бұрын

  just to check, are you saying this is 600ml of liquid for one bowl? 2 tbsp of Tare seems like quite a small amount for that much liquid.

• 
  @niclasneziru18548 күн бұрын

  Looks super tasty and strange in a good way, does the flavor feel slightly sweet?

• 
  @moisestoscano962010 күн бұрын

  This looks so good!

• 
  @Jengibrew10 күн бұрын

  Hi, I was wonder, how much water for that amount of ingredients?

• 
  @DustinJanzenDotCom12 күн бұрын

  I came a little late to your channel, did you step away from this channel? You haven't posted a video in awhile I see. I am enjoying your content albeit a bit late

• 
  @Vengeance888815 күн бұрын

  U should rinse it after blanch

• 
  @theprofessorchef434222 күн бұрын

  Great tips. Thank you.

• 
  @bambulkomccloud398327 күн бұрын

  When I make my first billion, can I hire you as my personal chef?

• 
  @PhongExpatАй бұрын

  Why does this not have 100k likes wtf

• 
  @markbryant4641Ай бұрын

  Thanks, mate. Appreciated. Dried scallops are a fantastic ingredient to try too. Take care.

• 
  @karelcech1273Ай бұрын

  For how much servings are the tares intended? From the volume you have in your recipe, If you put 2 TBSP per serving, that would mean like 20 servings. But maybe I am missing something

• 
  @user-fu8yr9ne2bАй бұрын

  lol the fact that the oil and broth separated means the broth didn't emulsify properly.

• 
  @PeteCorpАй бұрын

  Perfection.

• 
  @JaredaSohnАй бұрын

  My understanding from Way of Ramen was that sodium carbonate kansui was better for low hydration noodles than potassium carbonate kansui due to the former keeping the dough together better whereas the latter's dough tends to fall apart more easily. Thought's?

• 
  @lkjlkjoi18402 ай бұрын

  Is there a benefit to using the kitchenaid for mixing over the food processor? It seems like the food processor would work the same for both low and high hydration. I'm curious because I only have a food processor and will be working with higher hydration doughs.

• 
  @OhHappyDayz00112 ай бұрын

  Epic

• 
  @xXHailToCeasarXx2 ай бұрын

  Absolutely crazy... I want to try...

• 
  @outof_simshead2 ай бұрын

  Amazing! Looking forward to the full video.

• 
  @bambulkomccloud39832 ай бұрын

  Looks amazing. Will you make a full video of this?

• 
  @antarctica28112 ай бұрын

  masterclass ramen! would be a 30+$ dish in a restaurant

• 
  @teikenramenchannel2 ай бұрын

  You are too kind 🙏

• 
  @antarctica28112 ай бұрын

  @@teikenramenchannel not one bit(e) ;)

• 
  @RH-sp9zd2 ай бұрын

  cant wait

• 
  @zackc59732 ай бұрын

  I really wish there was a restuarant near me that made ramen. This is a lot of work, but that looks so good, I think im gonna order those 3 ingredients online and make this. If I make the broth ahead of time, can I freeze it?

• 
  @teikenramenchannel2 ай бұрын

  Absolutely you can

• 
  @brendakluttz25572 ай бұрын

  Very helpful

• 
  @xccude2 ай бұрын

  Is 6.5minutes boiling room temperature or refrigerated egg?

• 
  @teikenramenchannel2 ай бұрын

  Refrigerated

• 
  @markreetz8442 ай бұрын

  Once again....after viewing, I'm ready to eat!!!!

• 
  @hobotoachumi94032 ай бұрын

  Can we use nanami togarashi instead of ichimi togarashi?

• 
  @teikenramenchannel2 ай бұрын

  I have not tried it but I have read that they taste similar

• 
  @hobotoachumi94032 ай бұрын

  Thank you so much for replying

• 
  @markreetz8442 ай бұрын

  Neon Ramen...night club music bed...with a subliminal 5-xy (sexy)....bring it on!!!

• 
  @blakegibson95153 ай бұрын

  link to where you got this?

• 
  @teikenramenchannel3 ай бұрын

  Britrio Ramen ラーメン Neon Sign Led... www.amazon.com/dp/B0C6ZVV1V5?ref=ppx_pop_mob_ap_share

• 
  @robbyocta31573 ай бұрын

  Why using enoki mushroom for the broth ?

• 
  @teikenramenchannel2 ай бұрын

  They give a nice umami seafood flavor

• 
  @kiriltrencev27393 ай бұрын

  How long can i store the broth in the fridge?

• 
  @teikenramenchannel2 ай бұрын

  If it’s frozen, it’s good for about 6 months

• 
  @iandelfin40554 ай бұрын

  Hi, awesome video! BTW, can you share a link on where you got your noodle machine? Thanks. Keep up the awesome content

• 
  @teikenramenchannel2 ай бұрын

  It moves around the internet. You can typically find it by searching “Techtongda” or FKM noodle machine

• 
  @unknownhumans95874 ай бұрын

  Lookw so good!

• 
  @JillpapI4 ай бұрын

  For the roasted tomato, try this out, instead of drizzling them with olive oil, I place them skin-side down on softened butterr / ghee. This way it kinda fries them so the skin is crispy but flesh is still soft. Butter is arguably a less intrusive flavour profile for ramen in general and cannot possibly go badly with crab, right?

• 
  @teikenramenchannel2 ай бұрын

  That’s such a good idea! Anytime you put olive oil on food it sort of becomes the star because the flavor is so strong

• 
  @JillpapIАй бұрын

  @@teikenramenchannel I am always very wary of introducing scented oils of any kind. Classic example: Sesame oil. Sometimes I make what I feel like is an amazing bowl of food and I think, "oh just a bit of nuttiness would be nice", I add a drop of sesame oil and all of a sudden all of the flavour I had spent hours building up just seem to disappear and I'm left with an "empty" sesame oil flavour instead. For this reason sometimes plain ol' tasteless vegetable oil is suprisingly literally the best choice. Were the roast tomatoes inspired by Ivan Orkin by the way? :)

• 
  @nuggers234 ай бұрын

  What about aromatic oil? 🙃

• 
  @teikenramenchannel2 ай бұрын

  It appears in many later episodes lol

• 
  @dk.fresh664 ай бұрын

  Awesome video! Love your production!!! Also the recipe content is 100%! One question in the dashi/tare component. Do you combine the dashi into the tare? Or do you simply add the dashi to the soup at some point. How much dashi for a serving? If I missed something I apologize and thank you again for some serious ramen geek content!

• 
  @teikenramenchannel2 ай бұрын

  I add the dashi at the last second because the flavors are delicate and the high salinity tare would denature the dashi if stored over time. I typically have done 1/3 cup of dashi or less per bowl but I am realizing that I probably need a lot more for better flavors

• 
  @TravelingThruLife4 ай бұрын

  You’ve come a long way sir

• 
  @TravelingThruLife4 ай бұрын

  What about aromatics?

• 
  @teikenramenchannel2 ай бұрын

  I like to keep the broth free of aromatics if it’s bone-based. That’s just so I can dial flavors with the tare. All personal preference

• 
  @dk.fresh664 ай бұрын

  Awesome video! This is my first attempt ... so I have a few questions. I acquired my pork bones and was given a good amount of 100% fat from the pig. You use salt pork for fat ... is there anything wrong if I use pork fat as a substitute? Will I lose some flavor? Also, I can get chicken feet at my Asian market. Do those need to be de-funked? Blanched? What do you think the best way is to use those? I did see another video showing trimming the nails from the feet and cutting an 'x' in the bottom of the feet before using them in the boil. Thanks again for these videos ... well done!

• 
  @ghastlymainframe51943 ай бұрын

  I may not be the Channel Owner, but I DO have made ramen using chicken feet beforehand, and can tell you that: -Yes, they do need to be blanched! -Chopping the nails off and cutting into the middle of them helps the production of collagen during cooking, definitely do that! -Add them a bit later during cooking, for tonkotsu I'd say you should add them during the last 6 to 10 hours of cooking, depending if you boil it for 12 hours or for 16. Have fun!

• 
  @dk.fresh663 ай бұрын

  Thanks for the reply … since my posted question I have made a batch of excellent tonkotsu … using chicken feet (scored on the bottom w an X). Completed the ramen with a spicy miso tare. Fresh made noodles based on Ivan Orkin’s toasted rye recipe … huge success! Thanks again for the reply … well on my way to making seriously good fresh from scratch ramen!

• 
  @pprince014 ай бұрын

  Any chance you could give approximate quantities added to the pork? Looks like about 2 lbs of ground pork, but I’m wondering about the brown sugar, shoyu, etc

• 
  @teikenramenchannel2 ай бұрын

  For 2 pounds of pork, I would go with 1/4 cup Shoyu (soy sauce), 1 tbsp brown sugar, and 2 tsp each garlic and ginger paste. All of that is approximate, really the best way to do it is to cook down the meat, then season and taste to your liking

• 
  @EşekSeksüel5 ай бұрын

  EXTRA T H I C C

• 
  @nickalegria86255 ай бұрын

  Please use drinking water after blanching your bones 🥲there is so much solids in tap water

• 
  @geraldosousa2195 ай бұрын

  Can I freeze the ramen noodles immediately after making them, or do I need to blanch them first? Has anyone here tried this before?

• 
  @teikenramenchannel2 ай бұрын

  You freeze them before cooking. Then you cook them directly out of the freezer-no need to let them thaw out

• 
  @Big.SnaackBS5 ай бұрын

  this looks absolutely incredible!

• 
  @erickzhou53145 ай бұрын

  Hi! I've been trying to make ramen from scratch since September last year and I'm very confused in many aspects of ramen making. Could you help me? I generally make the broth and the tare separate, but when reheating, why not reheat them together? What is the difference between using aromatics on the tare and on the broth? Like, if I'm making a shoyu tare with many umami components, why put ginger, green onion and garlic on the tare and not directly in the broth Aroma oil on the bowl before or after plating? In the restaurants I go, I always see them putting the oil before, unless it's black garlic that I see they putting after And lastly, is it normal to feel the katsuobushi and the niboshi umami flavor just dying after cooling down?

• 
  @teikenramenchannel2 ай бұрын

  People will put the aromatics in different components. If there are aromatics in the tare and broth, I find I have a hard time scaling those up or down. I like to have all the aromatics in the Tare so that I can scale them up or down easily The oil can go in before or after everything else. I love the presentation of having the oil float on top of the bowl. For soups like tantanmen, it is popular to mix the oil in with the tare so that it sort of emulsifies into the broth when it is poured over Katsuobushi is a really fragile flavor and it is not very resistant to heat or cold. It’s normal to lose that flavor easily Good luck in your ramen journey. Please let me know if you have more questions

• 
  @maxnemtsov59665 ай бұрын

  Amazing!

• 
  @AFKDiarrhea5 ай бұрын

  My kitchen aid pasta maker broke. Cool video though

• 
  @teikenramenchannel2 ай бұрын

  Same lol

• 
  @colin_g5 ай бұрын

  Get ready to wake up to a house that smells like pork though

• 
  @teikenramenchannel2 ай бұрын

  Don’t threaten me with a good time!

• 
  @Ovrlordz5 ай бұрын

  No daishi stock? The last recipe I looked up used this with several additives. What is the difference?

• 
  @teikenramenchannel2 ай бұрын

  It’s all up to personal preference. Do what tastes good to you!