It seems I added a bit too much whole wheat flour. It tastes alright, but i started noticing that most Japanese recipes use just a small amount of whole wheat flour. Not 20%. Next batch I'm cutting it down to 25g. This channel is my journal as I learn to get better at making ramen so mistakes are bound to happen. Thank for joining me on this journey. これからもよろしくお願いします
Thank you! You are really helping me a lot here in US for me to taste better Ramen by myself. I live in SF Bay Area and I can't seem to find a decent Yokohama Iekei style ramen that I love back in Japan so I decided making it by myself. I think I nailed the broth and tare, aroma oil now and only thing lacking is the noodle.. The problem is that I can't find Kansui here in US so I'll try your recipe with baking soda! Anyway, love the channel. Please keep it up!
I've made a few noodle batches at this point, I think I'm happiest with 5% whole wheat. It seems to round out the noodle flavor nicely without the wheat taste being over pronounced.
Just discovered your channel, have been making my ramen for 2 years now and been watching tons of videos. I really like yours, very well made. Thanks from Italy
I’ve read several articles about making homemade Ramen, this video is very detailed, takes the “Jitters” if you will out of you giving you confidence to try it. I really appreciate your time in sharing this with us, more so, I admire your humbleness in blogging your mistake. Hats of Sir, awesome job. FYI, it’s 10:00 here in Tennessee, I am making noodles tomorrow, worst thing that can happen, is I end up using imported dry noodles for the beef and broccoli stir fry.
This is dead on. I make lower hydration mostly, but your methods work the best of all I've used. The bag trick and chopstick mixing are excellent tips. I've made some mistakes with adding too much water at once.
I haven't seen anyone mention this yet, but if you want to make even better kansui, you can add cream of tartar to the baking soda. Cream of tartar bakes into potassium carbonate, and the kansui you buy premixed is usually a 20% potassium carbonate 80% sodium carbonate blend. Cream of tartar is pretty easy to find in the US (and imo is a very underrated pantry staple).
Like I said, cream of tartar is a very underrated pantry staple, and a lot of people don't know how useful it is. It works wonders in quickbreads, makes for an even better cleaning solution than baking soda (especially if rusted metal is involved), and is just all around awesome. It's also frustratingly difficult to find practical info on how to use it on the internet for some reason. I learned a lot of these tricks growing up from older family members, but I just tried googling for more recipes and such and came up with nothing except confirmation that cream of tartar can be/has been used in those ways.
In french bread baking there is a technical term for letting the dough rest after having added the water. It's called autolyse and this is essentially the same thing. You're letting time do the mechanical work of activating some of the gluten and allowing the flour to hydrate more naturally. 👍👍
a great thing I found to help the flour hydrate is to vacuum pack it after the first mixing. I have a chamber vacuum sealer so it's pretty powerful. It compress the flour very well.
Excellent video, dude! I'm a Ramen chef myself and this is the way I tell everyone to make their own noodles when I'm asked. The amount of protein in the flour is of utmost importance, so always make sure to use one with 12 or more percent. And I always like to add some rye flour, it just adds great flavour. Keep up the good work! 👍
Will 100% whole wheat flour noodles hold up or fall apart? I'm interested for health reasons. It used to be easier to find soba with higher buckwheat content before. But everything's just getting more processed now.
@@mars9399 100% whole wheat noodles will most definitely fall apart. you always need additional wheat gluten powder which works as glue and holds the dough together. additionally the majority of the flour used should be normal type non-whole-wheat flour.
Ivan Orkin uses toasted rye flour in his noodles, and I've made some great batches doing the same. I heat the flour in a dry pan until I start to smell it (maybe 5 mins) and use that. I'm still playing with the ratio. At first I used a conservative 10% and it was good, but fairly subtle. 14% was the last time I tried and it was good but I feel like I could push it even higher, or perhaps I just like the flavour. Since rye has no gluten and noodles are supposed to be high protein, I use bread flour or vital wheat gluten to pump up the protein content back to what it should be. Great content, subbed and looking forward to more!
use a whisk to mix things into the water, way faster. also a bread machine is really good for kneading dough, just set it to the dough setting. you may need to either cover the metal box of the bread machine with plastic wrap, or add a little extra water. it tends to lose some over the duration of kneading and taking breaks if you must do it without a bread machine, don't use chopsticks. get an extra whisk, cut the wires down the middle, shape it so that it has a bunch of metal rods (bending some to scrape the bottom) all mixing the water into the flour at once
I literally got my taste for good raw fish, sushi & good Pacific fish and things like Saimim and other forms of Ramen while I lived out in Hawaii (long ago) so I love your channel - I am now subscribing! You seem to have the talent of trying to make things simplified and yet still be quite thorough in the spirit of of making Ramen. Keep up the good work! 😀
I like using a mixture of "Cake and Bread" or "Cake and All-Purpose." I've tried mixing other things, like Rye, but it didn't make a huge difference for me. You should do a video on Soba that would rock.
I've done this all the times, i Always make my own noodle now and the step methode which i learned it from papadesuyo youtube channel, makes my life easier. Lol
I make my noodles the same way using baked baking soda and I let the dough rest after kneading it into a ball, only I use a mixer with pasta attachments in order to make mine now instead of doing it by hand and using a manual pasta machine like I used to when I first started. I also make them in batches of 4-8 at a time and freeze them so I can use them whenever I need to without needing time to make them first! I'm still however perfecting my noodle/water ratio so that they don't soak up as much liquid when used in certain recipes and I also want to try making hand pulled noodles as well so you aren't alone in the journey of trying to perfect your process even more. Good luck!
I did some noodles today with 10g whole grain Rye, 30g whole grain spelt and 110g whole grain wheat, with 40% hydration. It was really tasty! I think using whole grain is the way to go for tastier noodles, but it could just be me. It also really bumps up the nutritional value. Oddly, I dislike whole grain in Italian pasta dishes :P
Yulmin Yang exactly the same process as this video, just don’t roll out the dough as flat before you cut the noodles. After you cut the noodles, dust them with flour then take a handful and just scrunch them together on the counter. You can use a bit of force, they shouldnt stick together. They’ll end up wavy and stay like that. You can also re-scrunch the, right before you cook them. This style of noodle is called ‘chijiremen’ (縮れ麺) .
yeah give it a try! what you're doing with that rubbing between your fingers if you're trying to emulate what an industrial noodle dough mixer does with your hands.
Great video, am finally gonna try making kansui for my noodles. Some feedback though, it would be enormously helpful if measurements could also be given in metric / celsius.
This guy knows his stuff. He can read Japanese. I can tell because when he wrote on his jar I noticed he wrote everything in the correct stroke order. He is either Japanese or has been studying Japanese for a very long time.
Can't tell what flour you're using but depending on region, you can prob find good flour (high protein/low ash) from local mills. Had better luck with a high protein AP flour vs national bread/wheat brands. Sourcing then choosing the different flours was the most 'mysterious' part for me. Saw another comment about vacuum sealing, which a pastry chef friend recommended years ago. It's the way to go. I've had better results (easier) flattening the dough in the sheet so that the highest setting on the roller only reduces size by about 40%. Good luck. Having access to Japanese recipes and really gets you on the right path sooner.
I've wanted to make noodles for a while but dont have a dough machine, is making your own noodles worth it over going to an asian market and getting noodles there? I just dont know if it's worth the investment😁
If you like the noodles you can buy it's probably not worth it to buy a machine. I can't easily get good noodles where I live so I have to make them on my own. #noodlenerd
There are plenty of used machines in the bottoms of kitchen closets. Keep your mind open to finding one, say at Goodwill or Craigslist. On CL you can put a “want” with your contact info and you may be surprised at the number of contacts you will get. Good luck.
Ever plan on going to Japan to check out the local ramen? There are a ton of those videos, but your perspective would be neat. And if you could try to recreate it...
it was a good starting place. they noodles tasted good and now I can tweak hydration and flour combinations to dial in the taste and texture I want. I personally like a little egg in my noodles so I need to test the sodium carbonate kansui with egg because I usually use potassium carbonate with egg.
Hey man! Great videos, I am really loving the fact I stumbled on this channel. I liked your 10 minute shoyu ramen so much that I've been linking the video to some people on the ramen subreddit who are asking for quick, easy recipes. I'm wondering, how long do these noodles keep for? is there a way to keep them fresh longer, maybe by throwing them in the freezer or something? I'm planning to use this recipe soon, but being able to make a big batch and just throw a bunch in the freezer for future use would be great! Thank you so much and keep up the good work!
Thanks very much! You can put these noodles in the freezer and just take them out and defrost them in the fridge when you want to use them (or just use them frozen like me). If you want to try this recipe I would recommend cutting down the whole wheat flour to 5-10% of the total flour instead of 20% like in the video. It worked for me in Hawaii, but I think the humidity here bumped up the hydration and made the dough more workable than in less humid areas. Good luck and Thanks very much for watching the videos! It means a lot to me.
Thank you so much for your videos and the podcast. I have done my first two bowls thanks to you and your recipes and I am excited to keep trying! For these two bowls I did the noodles by hand. They came out ok but they are tough to work. You use a pasta machine. Do you have any recommendations to buy one? Thanks and keep up the good work. You are doing great!
These are 37% hydration which is pretty high but the whole wheat makes it a little more challenging. You can try to go to 40% instead and that would make it easier to work with . I have a link for the pasta machine I use in the description. Good luck!
Have you tried using an electric Pasta noodle maker? I’ve been using my manual pasta/noodle machine for making ramen for over a year now but contemplating on buying one since everyone in my house likes my ramen.
I just thought I'd mention, for the kansui, if you add just a little but of water to make a paste, it should dissolve better when you add the rest of the water... I just add a little bit of water, then mix it up and repeat that process until you don't get 'dough boys.' (I feel like that's a Newfoundland term haha)
The most informative recipe of making ramen noodle! The described recipe brings awesome result! Thank you so much for sharing the recipe. Now I am curious how far a texture can be differenciated when a ratio of sodium carbonate and potassium carbonate is changed. For 500g flour, should I keep the total amount of weight for the combination of sodium carbonate and potassium carbonate as 5g? or can it be more? If you already try different ratio variation, would you please share some opinions of yours? Maybe, the percentage of hydration is more important to make a difference of texture of noodle?
you can play with it to make it your own, i would say don't go above 2% of the total combined weight of flour with kansui though. 1% or less is usually what I do. You can also play with 1% vital wheat gluten as long as your hydration is over 35%. It will give you an even chewier noodle.
this worked really great! i tried the 20 % wheat flour it was good. but i need to learn pairing though. i also tried your mayu oil that was really dope! Thank you! im going to try andre ki's 50% wheat flour next. Btw do you have an idea how to properly utilize vital wheat gluten? im curious that other recipes use that.
I haven't played around with vital wheat gluten too much yet. It's something i need to do. it probably does some crazy things to the chewiness of the noodle.
Great videos! If I want to make a big batch of these and freeze them in individual servings should I cook them from frozen or should I let them thaw somewhat/completely before boiling them?
So...if I use store bought Kansui...how much would I use and would the salt and water stay the same in this recipe? Thanks for your answer and a great job on explaining your cooking technique.
It depends on the brand. I have another early video on the channel where I used a store bought kansui. It makes pretty good noodles too but the egg oxidizes and will make the noodles Grey over time.
If your store bought kansui is powdered form, keep it at 1% of the weight of the flour. If it's the liquid stuff it's hard to tell how much dissolved solids are in it so you'll need to experiment.
Good one! I always make noodles from scratch due to the total lack of fresh ramen noodles in the shops near where I live. Do you have a rough Idea of the thinness of the noodles at the end? My pasta machine seems to have a cutter that is too thick, and I want to buy a better one.
I measured three boxed factory noodles, spaghetti 2mm, linguini 4mm and fettuccine 6.5mm. Right off the pasta machine the ramen noodles will be thicker. As they are stored they will dry down, and become more brittle. Ramen noodles, since they are consumed soon after being made (ideally) will be thicker than when stored and dried out.
Just added the pasta maker you have to my "future wedding registry" list on amazon lol. I want to make my own noodles so bad! Which noodle cutter attachment did you use for these noodles?
I’ll bet you can make the noodles using the discard sourdough, but the taste and texture is going to be a lot different than the historic ramen flavour. I make pancakes with the SD discard and they aren’t that good. But, I’m pretty frugal and hate to throw the discard away. It is used in place of yeast or other leavener in bread and biscuits.
Great videos. Need to see more of your content, as i have just discover your channel and getting into ramen. I have one question, Why is that you say 20% was too much of whole wheat?
Hi Thank you for sharing all those informations and the processes. I tried myself for the first time last night after watching your video. After portioning my batch, I had some leftover which I cook for 3 mins into a pot of boiling water. And when I tasted it, I've had the sensation of bubbly or sparkle into the mouth and it's smelled quite eggy... So I wondered if I've done something wrong or if it's normal ? Just to make sure, I haven't been after tasting it ahaha Thanks
If you're going to use vital wheat gluten only use 1g of that per 99g of bread flour and don't go too low on the hydration because the extra gluten makes the dough harder to work.
They'll last a very long time in the freezer. Store them in a Tupperware container and that will prevent them from breaking if anything hits them whilen frozen. Then just thaw them in the fridge before cooking.
Thanks for watching Al. I agree with Tomita in the 'Ramen Heads' movie, noodles are the "rice" of ramen. If they're good, you can almost just eat them plain. Too bad my noodles aren't that great yet 😅
Keep the other ingredients the same in terms of percentage, just lower the amount of water. Working dough in lower hydrations gets challenging, 37% and above is recommended until you really get the hang of it.
Yes, there is a chemical reaction to the protein in the wheat that happens when you add kansui. Along with the smell which to me smells more chlorine-ish, the flour also changes to a more yellowish color. I don't know all the science behind it but yeah it definitely has a "ramen noodle smell". Potassium carbonate is supposed to smell less, but I just got my bag of that from amazon and will be testing it in future videos to see.
If you're not adding eggs into the dough, you can rest at room temperature or the fridge, but I always do fridge because it's hot and humid where I live.
@@WayofRamen I plan to make ramen with Philips pasta maker, do you think I can use this recipe with/without adjust anything? Tks so much for sharing the recipe.
I wonder if washing the noodles in cold water after cooking helps make the noodles chewier, I know this is done with udon noodles, but I’ve never seen it done with ramen.
Dennis Kubousek there’s no egg in this batch so probably quite long as long as there’s no extra moisture in the bag. Maybe a week? A viewer tried it and said it was still great at 4 days. I would recommend cutting the whole wheat flour if you’re going to try it though. All bread flour is better. I was experimenting in this video and it was too much whole wheat.
You can age them in the fridge for 3-4 days and they should still be fine since there's no egg in this recipe. You can put them in the freezer and they last a long time. You just need to defrost them in the fridge before using them.
Hi, so i've tried making ramen with 30-35% hydration with 1-2% kansui, I couldn't get the ramen noodles to be firm enough for my preference (i love Ippudo's firm noodles). I boiled my noodles for 1 minute. I was concerned if i boil it for a shorter time it wouldn't cook it through. Any tips to make it more firm? would potassium carbonate help?
@@WayofRamen I consider it done when I can swirl the powder around the pot, and no more steam/bubbling occurs. You'll save money and electricity by not heating up the whole oven just for bicarb.
Mine noodles keep turning gray after a day in the frigde. The taste and texture is spot on but they do look like buckwheat noodles. Any idea of what might be causing that?
I had this issue in the past too. I'm not entirely sure what was happening but as I got better at making noodles I stopped having this issue. I'm wondering if it has to do with the dough hydration. If I find out what causes it, I'll be sure to post it.
hmmm, that's a tough one. Can't really make ramen noodles without some kind of of alkaline salt. Otherwise its just pasta. The amount of sodium is pretty low if you don't add salt, can you not eat any sodium?
It seems I added a bit too much whole wheat flour. It tastes alright, but i started noticing that most Japanese recipes use just a small amount of whole wheat flour. Not 20%. Next batch I'm cutting it down to 25g. This channel is my journal as I learn to get better at making ramen so mistakes are bound to happen. Thank for joining me on this journey. これからもよろしくお願いします
You're a nice guy! It's a pleasure to join you till the end
How long did you end up kneading the dough for?
Thank you! You are really helping me a lot here in US for me to taste better Ramen by myself. I live in SF Bay Area and I can't seem to find a decent Yokohama Iekei style ramen that I love back in Japan so I decided making it by myself. I think I nailed the broth and tare, aroma oil now and only thing lacking is the noodle.. The problem is that I can't find Kansui here in US so I'll try your recipe with baking soda! Anyway, love the channel. Please keep it up!
Made this recipe with 10% 'wholewheat' which actually turned out to be multigrain but the result was great.
I've made a few noodle batches at this point, I think I'm happiest with 5% whole wheat. It seems to round out the noodle flavor nicely without the wheat taste being over pronounced.
Just discovered your channel, have been making my ramen for 2 years now and been watching tons of videos. I really like yours, very well made. Thanks from Italy
Thank you very much! I'm still learning so I figured I may as well document it as I go.
Italy corona
I’ve read several articles about making homemade Ramen, this video is very detailed, takes the “Jitters” if you will out of you giving you confidence to try it. I really appreciate your time in sharing this with us, more so, I admire your humbleness in blogging your mistake. Hats of Sir, awesome job. FYI, it’s 10:00 here in Tennessee, I am making noodles tomorrow, worst thing that can happen, is I end up using imported dry noodles for the beef and broccoli stir fry.
I just binged on all your videos today! Keep them coming
hai ly haha thank you
This is dead on. I make lower hydration mostly, but your methods work the best of all I've used. The bag trick and chopstick mixing are excellent tips. I've made some mistakes with adding too much water at once.
I haven't seen anyone mention this yet, but if you want to make even better kansui, you can add cream of tartar to the baking soda. Cream of tartar bakes into potassium carbonate, and the kansui you buy premixed is usually a 20% potassium carbonate 80% sodium carbonate blend. Cream of tartar is pretty easy to find in the US (and imo is a very underrated pantry staple).
Wow! I didn't know that! I just bought some potassium carbonate off amazon. If I can just bake cream of tartar that would be awesome!
Like I said, cream of tartar is a very underrated pantry staple, and a lot of people don't know how useful it is. It works wonders in quickbreads, makes for an even better cleaning solution than baking soda (especially if rusted metal is involved), and is just all around awesome.
It's also frustratingly difficult to find practical info on how to use it on the internet for some reason. I learned a lot of these tricks growing up from older family members, but I just tried googling for more recipes and such and came up with nothing except confirmation that cream of tartar can be/has been used in those ways.
In french bread baking there is a technical term for letting the dough rest after having added the water. It's called autolyse and this is essentially the same thing. You're letting time do the mechanical work of activating some of the gluten and allowing the flour to hydrate more naturally. 👍👍
a great thing I found to help the flour hydrate is to vacuum pack it after the first mixing. I have a chamber vacuum sealer so it's pretty powerful. It compress the flour very well.
Cool tip! Sounds like it would work well.
Quick tip after experimenting; if you mix in the airline first and support slowly until dissolved before adding the salt, it won't clump on you.
I know it's an old video, but just wanted to mention for anyone else interested
Excellent video, dude! I'm a Ramen chef myself and this is the way I tell everyone to make their own noodles when I'm asked. The amount of protein in the flour is of utmost importance, so always make sure to use one with 12 or more percent. And I always like to add some rye flour, it just adds great flavour. Keep up the good work! 👍
Will 100% whole wheat flour noodles hold up or fall apart? I'm interested for health reasons. It used to be easier to find soba with higher buckwheat content before. But everything's just getting more processed now.
@@mars9399 100% whole wheat noodles will most definitely fall apart. you always need additional wheat gluten powder which works as glue and holds the dough together. additionally the majority of the flour used should be normal type non-whole-wheat flour.
@@kake2000 i seee! Thank you, this makes me think...can binders be used 🤔
@@mars9399 binders?
@@kake2000 will 100% wheat flour noodles work it has gluten in it so it can bind well and not fall apart
Ivan Orkin uses toasted rye flour in his noodles, and I've made some great batches doing the same. I heat the flour in a dry pan until I start to smell it (maybe 5 mins) and use that. I'm still playing with the ratio. At first I used a conservative 10% and it was good, but fairly subtle. 14% was the last time I tried and it was good but I feel like I could push it even higher, or perhaps I just like the flavour. Since rye has no gluten and noodles are supposed to be high protein, I use bread flour or vital wheat gluten to pump up the protein content back to what it should be.
Great content, subbed and looking forward to more!
Good stuff! The noodle rabbit hole is deep
use a whisk to mix things into the water, way faster. also a bread machine is really good for kneading dough, just set it to the dough setting. you may need to either cover the metal box of the bread machine with plastic wrap, or add a little extra water. it tends to lose some over the duration of kneading and taking breaks
if you must do it without a bread machine, don't use chopsticks. get an extra whisk, cut the wires down the middle, shape it so that it has a bunch of metal rods (bending some to scrape the bottom) all mixing the water into the flour at once
You have no idea how glad i am i found your channel. you know your stuff man!
101ham101 thank you very much. I’m still learning so this channel is basically my ramen journal of my progress as I try to get better.
I literally got my taste for good raw fish, sushi & good Pacific fish and things like Saimim and other forms of Ramen while I lived out in Hawaii (long ago) so I love your channel - I am now subscribing! You seem to have the talent of trying to make things simplified and yet still be quite thorough in the spirit of of making Ramen. Keep up the good work! 😀
I like using a mixture of "Cake and Bread" or "Cake and All-Purpose." I've tried mixing other things, like Rye, but it didn't make a huge difference for me. You should do a video on Soba that would rock.
Very nice. Yeah I know Ivan adds rye flour to his noodles but I've never tried that yet. Soba seems really hard 😅
I wonder if the feet and bag kneading process would work. I just can't get Soba right.
Love what you're putting up! Thanks for all these content!
Cubone thank you very much for watching
Awesome content. Keep up the good work
Thank you very much for watching
I've done this all the times, i Always make my own noodle now and the step methode which i learned it from papadesuyo youtube channel, makes my life easier. Lol
muhammad rifki good stuff. It’s so important to get good noodles for ramen, and sometimes if you can’t easily buy them, you gotta make em.
Arm & Hammer Super Washing Soda is sodium carbonate. You can buy it in the laundry aisle as an additive to make your water softer.
your noodle game is NOT weak at all.... Looks amazing
Another excellent video! I always learn so much from you.
Thanks very much for watching
I make my noodles the same way using baked baking soda and I let the dough rest after kneading it into a ball, only I use a mixer with pasta attachments in order to make mine now instead of doing it by hand and using a manual pasta machine like I used to when I first started. I also make them in batches of 4-8 at a time and freeze them so I can use them whenever I need to without needing time to make them first! I'm still however perfecting my noodle/water ratio so that they don't soak up as much liquid when used in certain recipes and I also want to try making hand pulled noodles as well so you aren't alone in the journey of trying to perfect your process even more. Good luck!
Always nice to meet a fellow noodle nerd! Thanks very much for leaving a comment!
Very easy, making it now . Thanks
Thank you for sharing!
Excellent info for making ramen noodles.
Thanks for watching!
I did some noodles today with 10g whole grain Rye, 30g whole grain spelt and 110g whole grain wheat, with 40% hydration. It was really tasty! I think using whole grain is the way to go for tastier noodles, but it could just be me. It also really bumps up the nutritional value.
Oddly, I dislike whole grain in Italian pasta dishes :P
Sounds really good!
Can’t wait to try this!
Could you tell us how to make wavy thick noodle please? Thanks
Yulmin Yang exactly the same process as this video, just don’t roll out the dough as flat before you cut the noodles. After you cut the noodles, dust them with flour then take a handful and just scrunch them together on the counter. You can use a bit of force, they shouldnt stick together. They’ll end up wavy and stay like that. You can also re-scrunch the, right before you cook them. This style of noodle is called ‘chijiremen’ (縮れ麺) .
Great video. Do you rinse your ramen with cold water right after boiling them for the 1-2 minutes?
Awesome! Definitely trying the rub method and hour rest for my next batch wich im actually making later today!
yeah give it a try! what you're doing with that rubbing between your fingers if you're trying to emulate what an industrial noodle dough mixer does with your hands.
Great video, am finally gonna try making kansui for my noodles. Some feedback though, it would be enormously helpful if measurements could also be given in metric / celsius.
This guy knows his stuff. He can read Japanese.
I can tell because when he wrote on his jar I noticed he wrote everything in the correct stroke order. He is either Japanese or has been studying Japanese for a very long time.
Still learning and studying Japanese. Thanks very much!
Your videos leave me hungry for 🍜 for days
Simple and easy
Can't tell what flour you're using but depending on region, you can prob find good flour (high protein/low ash) from local mills. Had better luck with a high protein AP flour vs national bread/wheat brands. Sourcing then choosing the different flours was the most 'mysterious' part for me. Saw another comment about vacuum sealing, which a pastry chef friend recommended years ago. It's the way to go. I've had better results (easier) flattening the dough in the sheet so that the highest setting on the roller only reduces size by about 40%. Good luck. Having access to Japanese recipes and really gets you on the right path sooner.
i read on reddit some chemist said you could get the same results pan toasting/drying the sodium carbonate.
Yup you can definitely do that.
This vid is all I’ve been looking for.
Thxxx
Thanks very much Dean. If you have any questions, please feel free to ask. I'm still learning but I'll help you out in any way I can.
Thanks! You really make the process a lot easier!
There are a few steps that reminds me of the chemistry experiments I did tho, haha
Thanks very much for watching!
I've wanted to make noodles for a while but dont have a dough machine, is making your own noodles worth it over going to an asian market and getting noodles there?
I just dont know if it's worth the investment😁
If you like the noodles you can buy it's probably not worth it to buy a machine. I can't easily get good noodles where I live so I have to make them on my own. #noodlenerd
@@WayofRamen thanks😁
There are plenty of used machines in the bottoms of kitchen closets. Keep your mind open to finding one, say at Goodwill or Craigslist. On CL you can put a “want” with your contact info and you may be surprised at the number of contacts you will get. Good luck.
LOVE THIS thanks for sharing with us the recipe and techniques- how much does the recipe yield?
hella ramen not much, maybe 5 or 6 small servings.
Ever plan on going to Japan to check out the local ramen? There are a ton of those videos, but your perspective would be neat. And if you could try to recreate it...
Yeah I'll get there eventually. Just hard to travel with my kid.
@@WayofRamen ah, yeah. That does complicate things a bit. Family first, 👍.
Great video! At what thickness do you stop? I tried at the thinnest setting and it's so thin that it feels like somen.
I stopped at 6. Yeah its hard to get the right width. Just gotta experiment to find a setting you like.
@@WayofRamen Good to know! Thank you and I'll definitely try 6 next time
It looks great!!
Thank you Brittany
The part about potassium vs sodium carbonate is exactly the kind of in depth ramen knowledge I crave!! How did this batch turn out?
it was a good starting place. they noodles tasted good and now I can tweak hydration and flour combinations to dial in the taste and texture I want. I personally like a little egg in my noodles so I need to test the sodium carbonate kansui with egg because I usually use potassium carbonate with egg.
cheers for another great ramen video! makes me want to get a pasta machine ^^ c u in the next one
Sir_Henry_RaceALot thank you sir
Hey man! Great videos, I am really loving the fact I stumbled on this channel. I liked your 10 minute shoyu ramen so much that I've been linking the video to some people on the ramen subreddit who are asking for quick, easy recipes.
I'm wondering, how long do these noodles keep for? is there a way to keep them fresh longer, maybe by throwing them in the freezer or something? I'm planning to use this recipe soon, but being able to make a big batch and just throw a bunch in the freezer for future use would be great!
Thank you so much and keep up the good work!
Thanks very much! You can put these noodles in the freezer and just take them out and defrost them in the fridge when you want to use them (or just use them frozen like me). If you want to try this recipe I would recommend cutting down the whole wheat flour to 5-10% of the total flour instead of 20% like in the video. It worked for me in Hawaii, but I think the humidity here bumped up the hydration and made the dough more workable than in less humid areas. Good luck and Thanks very much for watching the videos! It means a lot to me.
@@WayofRamen No problem! Thank you so much!
Thank you so much for your videos and the podcast. I have done my first two bowls thanks to you and your recipes and I am excited to keep trying! For these two bowls I did the noodles by hand. They came out ok but they are tough to work. You use a pasta machine. Do you have any recommendations to buy one? Thanks and keep up the good work. You are doing great!
These are 37% hydration which is pretty high but the whole wheat makes it a little more challenging. You can try to go to 40% instead and that would make it easier to work with . I have a link for the pasta machine I use in the description. Good luck!
The Way of Ramen I must be blind! Sorry about that. I’ll try your advice. Thanks a lot 😊
Have you tried using an electric Pasta noodle maker? I’ve been using my manual pasta/noodle machine for making ramen for over a year now but contemplating on buying one since everyone in my house likes my ramen.
My man, do you realize how much info you dropped in this video? Even your twinkle-toes dance moves had reasoning. Hah! Damn good job!
Thanks so much for watching!
I just thought I'd mention, for the kansui, if you add just a little but of water to make a paste, it should dissolve better when you add the rest of the water... I just add a little bit of water, then mix it up and repeat that process until you don't get 'dough boys.' (I feel like that's a Newfoundland term haha)
Looks great and looks like I can make it too.
The most informative recipe of making ramen noodle! The described recipe brings awesome result! Thank you so much for sharing the recipe. Now I am curious how far a texture can be differenciated when a ratio of sodium carbonate and potassium carbonate is changed. For 500g flour, should I keep the total amount of weight for the combination of sodium carbonate and potassium carbonate as 5g? or can it be more? If you already try different ratio variation, would you please share some opinions of yours? Maybe, the percentage of hydration is more important to make a difference of texture of noodle?
you can play with it to make it your own, i would say don't go above 2% of the total combined weight of flour with kansui though. 1% or less is usually what I do. You can also play with 1% vital wheat gluten as long as your hydration is over 35%. It will give you an even chewier noodle.
@@WayofRamen Sounds awesome! Thank you so much! 😀🙂😁
Can you use potassium bicarbonate instead of potassium carbonate?
Oh, you did made that
this worked really great! i tried the 20 % wheat flour it was good. but i need to learn pairing though. i also tried your mayu oil that was really dope! Thank you! im going to try andre ki's 50% wheat flour next. Btw do you have an idea how to properly utilize vital wheat gluten? im curious that other recipes use that.
I haven't played around with vital wheat gluten too much yet. It's something i need to do. it probably does some crazy things to the chewiness of the noodle.
Great videos! If I want to make a big batch of these and freeze them in individual servings should I cook them from frozen or should I let them thaw somewhat/completely before boiling them?
Šimon Daněk I don’t thaw them, I just cook them frozen. Doesn’t seem to affect the taste or cook time at all.
The way I make mine I do the same, cook them from a frozen state so that the noodles don't stick together in a clump as easily when cooking!
So...if I use store bought Kansui...how much would I use and would the salt and water stay the same in this recipe? Thanks for your answer and a great job on explaining your cooking technique.
It depends on the brand. I have another early video on the channel where I used a store bought kansui. It makes pretty good noodles too but the egg oxidizes and will make the noodles Grey over time.
@@WayofRamen Thank you for the quick reply. I'm not going to use egg. Do I still use 5g of the Kansui with the 4g salt and 190g of water?
@@253tubbs if you're new to making noodles, aim for a 40% hydration. So if you're using 500g of flour, use 200g of liquid if you're not using eggs.
If your store bought kansui is powdered form, keep it at 1% of the weight of the flour. If it's the liquid stuff it's hard to tell how much dissolved solids are in it so you'll need to experiment.
Good one! I always make noodles from scratch due to the total lack of fresh ramen noodles in the shops near where I live. Do you have a rough Idea of the thinness of the noodles at the end? My pasta machine seems to have a cutter that is too thick, and I want to buy a better one.
Peter Solagna I didn’t measure the final noodles but they’re pretty thin. Not Hakata Tonkotsu noodle thin, but thin enough .
I measured three boxed factory noodles, spaghetti 2mm, linguini 4mm and fettuccine 6.5mm. Right off the pasta machine the ramen noodles will be thicker. As they are stored they will dry down, and become more brittle. Ramen noodles, since they are consumed soon after being made (ideally) will be thicker than when stored and dried out.
Can we knead it with a stand mixer instead?
Just added the pasta maker you have to my "future wedding registry" list on amazon lol. I want to make my own noodles so bad! Which noodle cutter attachment did you use for these noodles?
I just use the one that it comes with. I want to get the other sizes though
Can you not use normal salt?
what kind of pasta maker do yo u have?
I’ll bet you can make the noodles using the discard sourdough, but the taste and texture is going to be a lot different than the historic ramen flavour. I make pancakes with the SD discard and they aren’t that good. But, I’m pretty frugal and hate to throw the discard away. It is used in place of yeast or other leavener in bread and biscuits.
I've never tried but as long as you have kansui in there, it should be good to go.
These look good just subbed
Pople BackyardFarm thanks very much
my dough parts keeps failing to combine as 1 piece any help plz
This is awesome, I was wondering if you could try making a sour dough/naturally fermented noodle
Thanks very much for the comment! I'd have to do some research on that. I don't know much about making sour dough.
I just bought a pasta maker, can't wait to try this recipe out. I don't have bread flour, how would AP flour affect it? Cheers.
AP flour should be fine.
Great videos. Need to see more of your content, as i have just discover your channel and getting into ramen. I have one question, Why is that you say 20% was too much of whole wheat?
Its just personal preference. Some people go higher if they like the taste of whole wheat. I did a batch at 10% after this and I liked it better.
@@WayofRamen Sure. I did not saw your response about that. Maybe you should pin it.
Thanks for your videos and I tried making Ramen in many different way.
I just tried Whole Wheat Flour, the noodle taste like Oat Meal, pretty nasty...
I already have a bottle of Kansui, how much of that should I use per the 190g water? The same 5g as baked soda?
The Way of Ramen 🍜 Do you have merchandise/ shirt 👕 of your channel
Not yet :)
Hi
Thank you for sharing all those informations and the processes. I tried myself for the first time last night after watching your video. After portioning my batch, I had some leftover which I cook for 3 mins into a pot of boiling water. And when I tasted it, I've had the sensation of bubbly or sparkle into the mouth and it's smelled quite eggy... So I wondered if I've done something wrong or if it's normal ? Just to make sure, I haven't been after tasting it ahaha Thanks
the eggy smell happens sometimes if the noodles are over cooked. I'm not sure what would cause a bubbly sensation in the mouth.
@@WayofRamen Thank you for your answer ! I will try again today :)
man i wish i could try some ramen
Can you use viral wheat gluten instead of regular wheat gluten?
If you're going to use vital wheat gluten only use 1g of that per 99g of bread flour and don't go too low on the hydration because the extra gluten makes the dough harder to work.
What do you know about aging the noodles for a few days? What effect does it have?
I've been told it helps with the texture and flavor
Do you not knead/fold the dough through the pasta roller several times?
I usually laminate once in the machine. Seems to work out ok but I should do some research if more lamination layers has any affect on the noodles.
How many days in the fridge can the noodles last? We made too many pasta and I don't think we'll eat them everyday hahaha
They'll last a very long time in the freezer. Store them in a Tupperware container and that will prevent them from breaking if anything hits them whilen frozen. Then just thaw them in the fridge before cooking.
Do you have to use bread flour? Or will it really affect the chewiness and texture of the noodles?
The chewiness comes from the protein in the flour interacting with the kansui, so as long as the flour has a pretty high protein content, it'll work.
Hello, is using kansui really necessary? I can't get those things due to corona virus
to make this type of noodle yes, but just to make noodles then no. of course the water hydration ratio would be different
Great video! Without good noodles you don’t have good ramen 🍜
Thanks for watching Al. I agree with Tomita in the 'Ramen Heads' movie, noodles are the "rice" of ramen. If they're good, you can almost just eat them plain. Too bad my noodles aren't that great yet 😅
If I want to make low hydration noodles, should I use 150g of water instead? If so, should I lower the other ingredients of the Kansui as well?
Keep the other ingredients the same in terms of percentage, just lower the amount of water. Working dough in lower hydrations gets challenging, 37% and above is recommended until you really get the hang of it.
Have you tried extruding method vs. cutting?
not yet, though seems interesting! japanese ramen has always been cut even though it seems to be named after chinese lamien.
can we use pan instead of oven for the baked baking soda?
yeah that would work too if the pan is clean.
Are you able to make noodles without baking soda? Also, is there another substitute?
You need some kind of alkali component to make the noodles real ramen noodles. If you can get potassium carbonate that will work too.
@@WayofRamen Thank you
How come Kansui is a mild irritant but safe to consume? Is there a specific reaction with the flour?
When its concentrated it can get pretty nasty. You only use a small amount to make noodles so its ok. It's also used to make pretzels.
@@WayofRamen thanks dude!
When you add the kansui to the flour... do you notice a kind of sulfur-y smell?
Yes, there is a chemical reaction to the protein in the wheat that happens when you add kansui. Along with the smell which to me smells more chlorine-ish, the flour also changes to a more yellowish color. I don't know all the science behind it but yeah it definitely has a "ramen noodle smell". Potassium carbonate is supposed to smell less, but I just got my bag of that from amazon and will be testing it in future videos to see.
@@WayofRamen thanks! Everything else I was aware of but no one ever commented on the smell that was released.
Would you mind sharing the protein (gluten) content of the bread flour you use?
I just checked. The bread flour is 12.7%
@@WayofRamen thanks!
Rest the noodle in room temperature or in the chiller?
If you're not adding eggs into the dough, you can rest at room temperature or the fridge, but I always do fridge because it's hot and humid where I live.
So you think it's better to make the dough of 500g flour (475g bread flour, 25gg whole wheat flour) and the Kansui solution is the same? Tks!
Yup. especially if you're just starting out. the whole wheat flour is harder to hydrate so its more difficult to work with.
@@WayofRamen I plan to make ramen with Philips pasta maker, do you think I can use this recipe with/without adjust anything? Tks so much for sharing the recipe.
Can I use my kitchen aid electric mixer instead of kneading by hand?
Yes, just be sure to add the kansui slowly. Check the hydration with your hands when it looks mixed together. The rest of the steps are the same.
Hi, I would like to ask if is it still good if I used 500g of all purpose flour? Instead of wheat and bread flour?
Yup perfectly fine
@@WayofRamen Thank you! ♥️
I wonder if washing the noodles in cold water after cooking helps make the noodles chewier, I know this is done with udon noodles, but I’ve never seen it done with ramen.
That's what they do for tsukemen. Not sure if that helps with the chewiness.
@@WayofRamen I do believe that is the reason they wash udon
How long can you use the noodles when they are in the fridge?
Dennis Kubousek there’s no egg in this batch so probably quite long as long as there’s no extra moisture in the bag. Maybe a week? A viewer tried it and said it was still great at 4 days. I would recommend cutting the whole wheat flour if you’re going to try it though. All bread flour is better. I was experimenting in this video and it was too much whole wheat.
What is rhe shelf life of the noodles and is at ok to store in a freezer ?
You can age them in the fridge for 3-4 days and they should still be fine since there's no egg in this recipe. You can put them in the freezer and they last a long time. You just need to defrost them in the fridge before using them.
What did he say about water
Hi, so i've tried making ramen with 30-35% hydration with 1-2% kansui, I couldn't get the ramen noodles to be firm enough for my preference (i love Ippudo's firm noodles). I boiled my noodles for 1 minute. I was concerned if i boil it for a shorter time it wouldn't cook it through. Any tips to make it more firm? would potassium carbonate help?
Why don’t you laminate the dough before thinning it out?
I usually laminate once, I don't know if I caught it on video. I need to do some research if more layers of laminate affect the final noodle.
i think stirring on top of the scale might damage it
You're probably right
LOL...I saw that too...but wasn't going to say anything.
Bicarb in the oven takes too long. Just put it in a pot on the stove, and heat until the bicarb starts to "flow". Takes about 5-10 minutes.
I've seen that before but never tried it. good to know. thanks!
@@WayofRamen I consider it done when I can swirl the powder around the pot, and no more steam/bubbling occurs. You'll save money and electricity by not heating up the whole oven just for bicarb.
Mine noodles keep turning gray after a day in the frigde.
The taste and texture is spot on but they do look like buckwheat noodles.
Any idea of what might be causing that?
I had this issue in the past too. I'm not entirely sure what was happening but as I got better at making noodles I stopped having this issue. I'm wondering if it has to do with the dough hydration. If I find out what causes it, I'll be sure to post it.
@@WayofRamen Thank you so much for the reply. I love your work and your channel.
I need a lower sodium alternative, I can't use baking soda, can you recommend another base besides sodium/potassium carbonate?
hmmm, that's a tough one. Can't really make ramen noodles without some kind of of alkaline salt. Otherwise its just pasta. The amount of sodium is pretty low if you don't add salt, can you not eat any sodium?
@@WayofRamen I could use potassium. But I can get about 500mg per meal.