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!
How the F… Why don’t you have 100k subscribers?! You are unbelievable talented, you are my ramen god. Love the nerdy corky edits! Never stop doing these videos! Love from Sweden
Awesome! Most definitely appreciate the breakdown of the sesame, toasty, salt, spicy, and rich so we can experiment with modifying this recipe or other recipes. Good look on showing us how you made the ramen and the ramen calculator too!
I love the refinements that come from time, better techniques, and materials. The leveled up versions of some old staples are some of my favorite things. Thanks for sharing!
The narration and sound bed is the best...entertaining, informative and useful...keep them coming and as always, beverage suggestions to enhance the meal
Some I found online, some I received as gifts, and some I found in department stores lol. Sorry that probably doesn’t help you too much. Is there a specific bowl I can help you find?
Great video. I tried making tantanmen and was getting a really annoying bitterness in the final soup. I believe it's coming out of these jars of tahini I tried two different ones. Then I read about chinese sesame paste which is related to tahini but made from toasted sesame seeds. I tried the tantanmen again and the bitterness gone. The sesame paste is like an unsweetened peanut butter I would call it. It made a nice looking soup. Some tahinis you get the hulls in the soup and collect on top--not so nice. Not this chinese sesame paste. So that's another plus.
Excellent point. Ramen ingredients are tricky to find and the quality of your product really varies from location to location. That’s why it’s important to find out which local ingredients work best for you
one thing I was talking on above--tahini and its bitterness--I was researching about and they say sweetness and acidity temper the bitterness of the same. It may be a reason why the acidic toppings go well with it. A buffer.
In one of your tonkotsu videos I believe you used neckbones, trotters and salt pork for the pork broth base. Just curious why the change to only neckbones. I'm guessing simplicity and cost? These recipes get expensive I bet. Thanks. Love the videos! When are you gonna open a shop?!
I like to mix it up sometimes because the soup needs more or less collagen (for viscosity). Overall I’m still learning so I like to try new things just for the sake of trying em!
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
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
For the broth, yes. I would use this for the tare ruclips.net/video/w3nUNNaJbbQ/видео.html And if you are just getting started, I would buy sun noodles if you can find them!
@@teikenramenchannel Gotcha. For the boiling, I guess the heat will vary depending on the amount of water. Would medium heat for 10 hours work with less water? I guess it just depends on how concentrated I'd like the Tonkotsu to be?
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!
How the F…
Why don’t you have 100k subscribers?!
You are unbelievable talented, you are my ramen god. Love the nerdy corky edits! Never stop doing these videos!
Love from Sweden
Dang! Thank you Joakim! I appreciate you more than you know
Awesome! Most definitely appreciate the breakdown of the sesame, toasty, salt, spicy, and rich so we can experiment with modifying this recipe or other recipes. Good look on showing us how you made the ramen and the ramen calculator too!
That ramen calculator is the IP of Gonya! Happy to help. Let me know how it goes if you try this
I love the refinements that come from time, better techniques, and materials. The leveled up versions of some old staples are some of my favorite things. Thanks for sharing!
Glad you like them!
The narration and sound bed is the best...entertaining, informative and useful...keep them coming and as always, beverage suggestions to enhance the meal
Thanks! There’s always room for a Sapporo!!
Hi, awesome video! BTW, can you share a link on where you got your noodle machine? Thanks. Keep up the awesome content
It moves around the internet. You can typically find it by searching “Techtongda” or FKM noodle machine
Epic
Love the recipes from your channel, will definitely try out soon! Btw where did you find your Ramen bowls?
Some I found online, some I received as gifts, and some I found in department stores lol. Sorry that probably doesn’t help you too much. Is there a specific bowl I can help you find?
looks so tasty, thank god ill eat ramen in 5 hours
Great video. I tried making tantanmen and was getting a really annoying bitterness in the final soup. I believe it's coming out of these jars of tahini I tried two different ones. Then I read about chinese sesame paste which is related to tahini but made from toasted sesame seeds. I tried the tantanmen again and the bitterness gone. The sesame paste is like an unsweetened peanut butter I would call it. It made a nice looking soup. Some tahinis you get the hulls in the soup and collect on top--not so nice. Not this chinese sesame paste. So that's another plus.
Excellent point. Ramen ingredients are tricky to find and the quality of your product really varies from location to location. That’s why it’s important to find out which local ingredients work best for you
I think tantanmen goes extremely well with acidic toppings. I suggest you tried some pickled mustard greens next time you have it.
Oooh that sounds interesting
I use pickled collards
one thing I was talking on above--tahini and its bitterness--I was researching about and they say sweetness and acidity temper the bitterness of the same. It may be a reason why the acidic toppings go well with it. A buffer.
😂 the blending sound effect had me
That’s just the sound it make bruh
It sounds like a scream 🤷♀️😂 but maybe that's just my cars Bluetooth. Watching this before work lol
In one of your tonkotsu videos I believe you used neckbones, trotters and salt pork for the pork broth base. Just curious why the change to only neckbones. I'm guessing simplicity and cost? These recipes get expensive I bet. Thanks. Love the videos! When are you gonna open a shop?!
I like to mix it up sometimes because the soup needs more or less collagen (for viscosity). Overall I’m still learning so I like to try new things just for the sake of trying em!
Nice video! Tan tan men is one of my fave ramen styles. What noodle machine do you use?
It is called a Techtongda as well as an FKM-160
Can it be any easier ingredients?
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
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
Jesus man that looks insane
Please tell us how you made those googy eggs😩😍
How to Ramen: Episode 4, Ajitama
ruclips.net/video/Uozr0OomFeY/видео.html
Could you make a guide when buying premade noodles?
I’m planning for lots of that kind of content in 2024
Would you consider this a good ramen to make for a first-timer? If not, which ramen would you recommend?
For the broth, yes. I would use this for the tare ruclips.net/video/w3nUNNaJbbQ/видео.html
And if you are just getting started, I would buy sun noodles if you can find them!
How much water did you use for 5 lbs of neck bones? Also does it have to be neck bones or can I use other bones?
I would recommend the neck bones but femur also works. It was multiple gallons of water but just make sure the bones are covered (at minimum)
@@teikenramenchannel Gotcha. For the boiling, I guess the heat will vary depending on the amount of water. Would medium heat for 10 hours work with less water? I guess it just depends on how concentrated I'd like the Tonkotsu to be?
Yes, it just depends on what it takes to bring it to a hard boil
Hello, Can we replace cashew milk with normal milk ?
The cashew milk brings lots of legume flavor. If you are going to use normal milk, supplement the tare with either a tablespoon of cashews or peanuts
Soya milk? Coconut milk? Cashew milk? Almond milk?
Those are all milks!
How many servings would you say this tare is?
By the amount shown
This made about 6 servings
@@teikenramenchannel thank you so much I’m doing tantanmen at my next ramen pop up