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Never ever put Cold/frozen stuff in glass pot, if you put it on hot/fire it will shatter

Can it be any easier ingredients?

That ziplock is not designed for sous vide

I like this one than the 2.0

That does look good

Bro’s toilet is gonna explode real soon

Bros cooking skill r on point

Would you suggest a margarita with this dish!!!😊

RUclips algorithm is doing bro dirty

delishhh

That looks so good

What are the sizes of your laddles?

Welcome back! This looks like the right balance of all the right toppings for me 😋 Sometimes I like the Flying Vegan Harvest when I go out to jinya though, would love to see a similar try!

The simple dishes are the best...clean, easy, and ready to chow down!!🎉

This was a great video, thanks

teach us sensei 🧎🏻‍♂️‍➡️

Question about the Kombu. I left mine soaking for about 4 hours and it got all slimey, like, the water had almost globule like consistency. Is that a normal thing?

I'll take 2 orders to go...along with a craft refreshment

Name of the song?

Is that an indication stove

This is great. For most people who want a tonkotsu style ramen in under 45mins, though, I do think you can get a pretty close approximation simply by frying and deglasing pork, browned garlic, using really top quality pork or chicken stock pots, dashi, soy sauce, soy milk and/or blendered pork fat. Once the eggs, toppings, beanshoots etc are in it's pretty close. The main block is that most people trying to make tonkotsu at home have probably never been to Japan and had the real thing!

yaaaay

That's brown...7-10 days should do it. Stop opening it.

Cool .. I'm heading to the Ramen shop.

Not borosilicate

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!

Wait longer

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.

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

This looks so good!

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

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

U should rinse it after blanch

Great tips. Thank you.

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

Why does this not have 100k likes wtf

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

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

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

Perfection.

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?

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.

Epic

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

Amazing! Looking forward to the full video.

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

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

cant wait

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?

Very helpful