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!
Thanks bro. I lived there for 5 yrs & fell in love with the food. It's hard to find Japanese food the way it tasted over there, so videos like these are refreshing.
From tamilnadu, india❤ my daughter love Japanese food, but here in salem we didn't get japanese food much easier... She is studying 9th standard (like 14 yrs). This video helps me a lot .. thank you sir
The quality of your videos and instruction are top notch! I hope you continue to get plenty of views and subscribers! Thank you for your content and knowledge :)
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.
Thank you for this video. I´d like to ask: the stock that you remove aside, do you use it with another recipe or do you just put it away, in the garbage?
I couldn't hear what you said over the music 😉 But that much Kombu? Is it supposed to be that overpowering? Surely you can't taste the cabbage through that? Well I guess you got some stock-tasting cabbage to garnish with at least. I like using Kombu only in vegetarian dashi. These are minor things and not wrong, I just don't agree with them. All in all a great video, thanks for taking the time.
It’s important to change amount of kombu depending on what you’re making. You don’t need that much kombu when you make Japanese Dashi stock. You don’t taste Chinese cabbage in the broth. It’s just to give more Umami and sweetness to the broth. We never garnish ramen with veggies we use for stock making. Ramen broth is all about extracting umami and flavours from its base ingredients.
Hey so the kombu do you remove 30 minutes after you put it in with the rest of the vegetables? And total boiling time for this recipe is 2 and a half hours correct?
It is so much more expensive to make stock from wings only compared to a whole chicken. The fact is most supermarkets don’t even sell whole chicken in Japan so I guess it’s a practical call. If you find an old school wet market kind of place you could even find carcasses but most people in Japan don’t actively look for those places.
Wings are among the cheapest cuts in Japan and that’s why I’m using them to extract umami. We can’t regularly find carcasses where people shop for their groceries daily, here.
Some of the pork goes to charshu making as mentioned in the video. It’s actually quite common for ramen restaurants to use meat and bones together for making ramen broth because they have different flavour profiles. It usually takes 5 hours to 2 days to make ramen broth, but compared to that, it’s not long.
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.
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.
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.
If you’re taking the broth from a pot that’s already simmering, you don’t need pre-heating but if the broth isn’t hot, take as much as you need and heat it in a separate sauce pan or so. Hope I answered your question. Good luck, mate!
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 ?
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.
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!
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?
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.
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.
There are different types of ramen broth: Chin-tan(clear), Pai-tan(cloudy), half cloudy, double-broth(seafood+animal), Vege-pota(creamy vegetable broth).
It’s actually very important to extract umami from meat as well, when it comes to ramen broth making. A lot of restaurants do that, for example using whole mother chickens. Plus, the meat will be mostly disintegrated and not be usable, anyway.
@@RegionalFoodJapan interesting, I guess there are not as much unethical farms mass producing chickens in Japan. Especially old hens with tough meat that are too rough to be consumed orally. Makes sense 👍
Some people point that out but a lot of ramen houses in Japan use a combination meat and bone to make their broths as they have different umami elements. Btw, the belly and shoulder are used to make charshu pork.
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)
I’m sorry that you didn’t find it particularly easy. It’s actually easy for ramen broth as you can avoid all the tiresome process of cleaning, soaking and breaking the bones and even running around town to find the right bones. Having said that, I’ll try to seek a way to simplify it more. Thanks for your input. It would be also great if you could share your thoughts on which part of the process is not easy for you.
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...
@@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.
@@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 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.
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.
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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.
I hope you’ll enjoy it!
This was literally so good, I enjoyed it so much. Thanks for sharing this recipe! It was great
Nice, simple, clear and effective recipe. Thank you
Thanks so much for watching!
Taka, I love what you are sharing! Please keep going! I eagerly await your first cookbook!
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!
Thanks for watching! Hope you enjoy making the broth.
nice and simple ingredient thanks for sharing watching from philippines
Thanks bro. I lived there for 5 yrs & fell in love with the food. It's hard to find Japanese food the way it tasted over there, so videos like these are refreshing.
Simple, well-laid out steps and easy ingredients. Thank you!
From tamilnadu, india❤ my daughter love Japanese food, but here in salem we didn't get japanese food much easier... She is studying 9th standard (like 14 yrs). This video helps me a lot .. thank you sir
u r a good Father
@@stinkymushroom8007*mother…
i studied in salem
@@D-Z321 yes. Mother🙂
@@poppyflorist enga padichinga
Thank you for this lesson. ❤
Made SpareRibs for dinner yesterday. Parboiled the ribs in the slowcooker and used the cooking liquid as a base for a Ramen stock 🥰 #nofoodwaste 🙏
Thank you for your wonderful video. Your English is perfect & it sounds like you have a bit of an Aussie accent. Bravo.
Thanks for watching, I studied abroad in Aus😉
I will watch all of these thanks for your efforts
Thankyou for sharing ! Tomorrow I’ll be applying your recommendation on this video ! 😊
Beautiful and very detailed video chef. Awsome work. I will definitely try your recipe. Thanks for sharing your knowledge 🙏
Saving this. I'll make it soon! I've been wanting to get into making soups and stews. I think I'll start with this.
Thanks for sharing.👍👍
This was a great video. Simply and amazing.
Thank you so much for the recipe!
Thank you for watching!
The quality of your videos and instruction are top notch! I hope you continue to get plenty of views and subscribers! Thank you for your content and knowledge :)
Thank you for an encouraging comment! I’m coming back pretty soon!
Thank you mister!
Pode ter certeza que vou testar em breve. Obrigado!!
Obrigado!!
🤣 didn't realize
I'm already subscribed.
Thanks, boss!
Thanks so much!
Sorry, I don’t post as often so people forget about me😂
@RegionalFoodJapan neither did Michaelangelo, chef.
God bless you, it's even better than I imagined (and I'm greedy!😋
@gandalfstormcrow8439 God bless you, too, bro!
Thanks for sharing.
Expensive broth 😮
Not in Japan, actually. Sorry I don’t know the prices of things where you’re from.
👌👍🙏smell good and tasty ✌️🙏 thanks 😊
Thank you!
Arigato gozaimasu, Chef :)
Thank you!
Aragato............i miss japan......
Great job.....
Why do you use so many ..... Bobby?
What do you suggest doing with all the boiled meat and veg?
Eat it
You can eat it, I just discard it because there isn't a lot of flavor left
Put in fried rice and eat them
Try using them for making Japanese curry.
Thanks bro it helps a lot😊
Great recipe, when do I add the salt and stuff like that?
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.
To dip the mofongo, try it, heated of course.
You sound asian australian mate, great recipe btw!
Glad you noticed, mate. I lived and studied there for a couple of years.
What do you do with the meat and vegetables afterwards ?
He answers this in another reply
Thank you for this video. I´d like to ask: the stock that you remove aside, do you use it with another recipe or do you just put it away, in the garbage?
What do you do about seasoning ? Or is that all included in the prep and when you serve ? Thanks
Thanks for your question.
Pareses refer to this video. ruclips.net/video/c3koTchWNZA/видео.htmlsi=Qa8RZb2fjBvwhrEO
I already downloaded this recipe, bcoz never been taste a good ramen but instead a instant noodles ramen 😂😂😂
As someone unable to stomach the scent of kombu (or any product of the ocean), what alternatives would you recommend for an umami flavour?
a combination of gelatin, and msg will get you the goodness of kombu without any of the ocean-ness
why didn´t you put a lit on your pot? is there a meaning to it?
Love chicken feet broth 🎉
this is the basis for what type of ramen? shoyu, tonkotsu, or what else? Thank you :-)
do you do anything with the wings and rib meat and veggies you remove at the end?
You can cut and debone them, then use for Japanese curry, for example.
Can I substitute the pork for beef? My husband and I do not eat pork.
I could work but I’ve never tried it. I’d be happy to know the result once you’ve tried it!
Sure
What do you do with the leftover wings?
You can make it into Japanese curry👍
I couldn't hear what you said over the music 😉
But that much Kombu? Is it supposed to be that overpowering? Surely you can't taste the cabbage through that? Well I guess you got some stock-tasting cabbage to garnish with at least. I like using Kombu only in vegetarian dashi.
These are minor things and not wrong, I just don't agree with them. All in all a great video, thanks for taking the time.
It’s important to change amount of kombu depending on what you’re making. You don’t need that much kombu when you make Japanese Dashi stock. You don’t taste Chinese cabbage in the broth. It’s just to give more Umami and sweetness to the broth. We never garnish ramen with veggies we use for stock making. Ramen broth is all about extracting umami and flavours from its base ingredients.
Hey so the kombu do you remove 30 minutes after you put it in with the rest of the vegetables? And total boiling time for this recipe is 2 and a half hours correct?
Yes
Do you then eat the meat that you pull out at the end or is it too overcooked??
So of the pork goes to charshu making but most of is disintegrated so it’s hard collect or convert it to other things.
It is so much more expensive to make stock from wings only compared to a whole chicken. The fact is most supermarkets don’t even sell whole chicken in Japan so I guess it’s a practical call. If you find an old school wet market kind of place you could even find carcasses but most people in Japan don’t actively look for those places.
Wings are among the cheapest cuts in Japan and that’s why I’m using them to extract umami. We can’t regularly find carcasses where people shop for their groceries daily, here.
Just a question You dont use any salt ?? Tx
We season the broth with Tare (sauce) depending in which taste you like, but it’s not done directly in the pot. Instead, in a bowl or a sauce pan.
Goodness that’s a LOT of meat and cooking time just for the stock! I love ramen, but not that much 😄
Some of the pork goes to charshu making as mentioned in the video. It’s actually quite common for ramen restaurants to use meat and bones together for making ramen broth because they have different flavour profiles. It usually takes 5 hours to 2 days to make ramen broth, but compared to that, it’s not long.
Are you in Australia? I hear a pretty strong Aussie accent.
How long can it be stored in the refrigerator? How about in the freezer?
It keeps for a month.
Wow! Thank you for replying 😀 Will do this broth for my kids 😀
What is kombu?
It’s a dried kelp used for making Japanese Dashi stock. You can find it at Japanese or Korean supermarkets.
How long can you store the ramen stock in fridge?
I’d say up to 4 days. Better to freeze it if you want to store longer.
thank you so much@@RegionalFoodJapan
Have you used Daisho Tonkotsu Style Soup Concentrate before?
I haven’t. Is that what you always use?
@@RegionalFoodJapan no but I’ve seen it online and was curious if it was worth it!
I’ve never actually used concentrated Tonkotsu broth, so I can’t tell what it’s like but I guess some non-ramen restaurants use it here in Japan.
What to do with the chicken meat?? Throw it ?
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.
Just eat it on a cracker with some Stubb's BBQ sauce.
What's kombu? I think we don't have that in tha Philippines, what's the alternative?
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.
I figure it should be stored in something thats not aluminum right? xD just wondering
Transfer it into freezer bags and store in the freezer.
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.
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.
I’m trying to remove scum, coagulated blood and impurities which gives the broth unpleasant odour.
what if I bake the meat instead of blanching it ?
Are you talking about charshu or the meat for broth making?
how long does broth last?
I’d say a few days in the fridge or about a month in the freezer.
I'm a total stranger to ramen and my question is, do you need to pre-heat the stock everytime you make ramen?
If you’re taking the broth from a pot that’s already simmering, you don’t need pre-heating but if the broth isn’t hot, take as much as you need and heat it in a separate sauce pan or so. Hope I answered your question.
Good luck, mate!
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 ?
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.
@@RegionalFoodJapan Thanks for the explanation ❤
I thought kombu shouldn't be boiled,is this wrong??
It actually depends on what you’re making. I wanted to deliberately extract the bitterness and stronger flavour of kombu.
Sir, how can we make the broth thicker?
Did your broth turn out too thin?
@RegionalFoodJapan yes sir, kind of😅, any tips to make it more thick?
Trying to place the accent, spent time in NZ?
Close!! I actually studies abroad in Australia!
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?
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!
Tare sauce Ok tx
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?
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.
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.
@@RegionalFoodJapan Do you have a recipe for it? I've only found the recipe for fresh meat not the one from the broth...
Very wasteful.
What's a kambu?
It’s kombu. Dried kelp.
Why do I get this feeling you look like Jamie Oliver?!
I could eat for a week on just what he threw away.
poor assumption on your part
He threw nothing away
You can use them for making Japanese curry.
Jamie???
no soy sauce?
We combine it with Tare (sauce) when assembling the final product.
rosół
I guess it's easy, but too long for me
Sorry it doesn’t meet your need.
That broth is so murky. Thought you are supposed to make a clear broth to be a real broth?
There are different types of ramen broth: Chin-tan(clear), Pai-tan(cloudy), half cloudy, double-broth(seafood+animal), Vege-pota(creamy vegetable broth).
@@RegionalFoodJapan I see. Thanks for CLARIFYING that.
Reginal? Not a nice sounding word bro.
Sorry about the typo.
i am a muslim.. so i used beef
Did it work?
@@Fredrickthe2nd yup..
Pork smells ..
Using wings is a waste of
It’s actually very important to extract umami from meat as well, when it comes to ramen broth making. A lot of restaurants do that, for example using whole mother chickens. Plus, the meat will be mostly disintegrated and not be usable, anyway.
@@RegionalFoodJapan is using wings better than using an old chicken? I guess it is but the cost is also a lot higher
Using a whole chicken is better but it’s cheaper to use wings in Japan. Use whichever is cheaper!
@@RegionalFoodJapan interesting, I guess there are not as much unethical farms mass producing chickens in Japan. Especially old hens with tough meat that are too rough to be consumed orally. Makes sense 👍
alot of cooked meat for that little broth. hope you dont waste it.
Some people point that out but a lot of ramen houses in Japan use a combination meat and bone to make their broths as they have different umami elements. Btw, the belly and shoulder are used to make charshu pork.
Three and a half hours boiling? Is not it excessive? I make chicken or beef stock in less than an hour. Hum.
It’s actually cheaper than boiling pork bones for 10 hours to make Tonkotsu broth or so.
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)
This is NOT “easy”
I’m sorry that you didn’t find it particularly easy. It’s actually easy for ramen broth as you can avoid all the tiresome process of cleaning, soaking and breaking the bones and even running around town to find the right bones. Having said that, I’ll try to seek a way to simplify it more. Thanks for your input.
It would be also great if you could share your thoughts on which part of the process is not easy for you.
Skill issue
Not everything comes in a packet.
Compared to real authentic ramen it IS easy. If you want easier than that just go for packet of instant ramen.
Last time I made bone broth it took me 8 hours. This is a pretty easy recipe.
This vid hurts me to my soul...
NOT easy
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!
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...
@@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.
@@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.
You can sub shoulder rump, or loin, which are also commonly used for charshu.
@@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!
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.
What is kombu?
It’s dried kelp used in Japanese cuisine.