I did with local Italian stuff Tare: Balsamic vinegar, Salt, Sugar Oil: Olive oil Soup:Classic Italian beef and chicken broth Topping: Guanciale, Onions, Calabrian chilies with its oil. Man thank you for the inspiration, much love ❤️
@@camiller5087 mantecatura Is usually used to tie together the sauce to the pasta with starches in the pasta water. You mean like using ramen soup as a pasta sauce?
Being a fisherman and a cook, I always utilize the most out of my harvests but nothing excites me more than to use the head and bones for stock. Sometimes I use fresh baby shrimp as bait and that sometimes becomes a topping for my ramen. Thanks for the tip with the konbu.
I love your humbleness in making ramen. It’s actually really inspiring to see someone really care about the product and not their pride (Joshua Weissman), especially on RUclips. So thank you 🙏🏻
Even when you're using animal bones to make ramen, you're generally using bones that you can't eat in regular cooking, but fish is so much easier for me to get here in Hawaii, I figured its time to start experimenting more with them.
@@WayofRamen to be fair I usually use pig trotters a chicken wings, which is fine cuts of meat but I get your point. I will definitely try making some fish based soup now, it does seem like much less time and effort as well, making tonkotsu broth is such an undertaking and I'm very lazy.
I made a tonkotsu ramen from the bones of local wild pigs that live in the area, I skinned and deboned them myself. The broth turned out amazing, it was creamy but not too thick it pairs very well with a shoyu tare.😋
I just made this with sea bream as I was chasing the bowl I had in Tokyo at Hosenka a couple years ago. It's perfect. My mouth is watering for another bowl again. My god, THANK YOU. I was about to skirt travel restrictions and smuggle myself into Tokyo just for another bowl but now I don't have to!
I usually make some dried anchovy soup (cause they're easy to get) by lightly frying some dried anchovies then boil them for about 1-2 hours with a few cloves of garlic, then serve them with a bit of shallot oil and some noodles. Threw some prawns into the soup too one time and it tasted amazing, prawns gave an extra layer of flavour to the soup which was really good.
I just made ramen noodles with handmade noodles and soup from leftover juice from cooking mussel (with white wine, onions, cream...) mixed with some dashi to balance the flavour and saltiness. It had a white creamy colour like bone broths and tons of umami. Thank you for your amazing content, I am currently listening to your ramen podcasts and you inspired me to take advantage of the excess of free time in the current situation. Cheers from France
I've made this a couple times now using various kinds of fish heads. Tweaking as I go. Beautiful bowls of ramen great recipe. Something I've found that adds to the flavor is using lemon flavedo when making the oil give it that extra lil zest.
Really liked this video dude. Great use of techniques with your own flavours in mind. Looking forward to some more original builds. Inspired me to try out some more techniques. Thanks.
This flavor profile reminds me of my favorite ramen in my local. They instead use shrimp heads and roast them. Make a broth out of it and mix it with tonkotsu with a shoyu base. One of the best bowls of ramen i know.
In a lot of Japanese cooking videos on you tube the fish is scrubbed with salt to remove the slime layer. This probably is similar to the sitting in salt. The other technique I’ve seen is dipping the fish in boiling water for a few seconds to remove the smell. I’ve also seen the heads split down the center before cooking. This recipe looked really simple and really tasty.
Also guanylic acid as well from mushrooms has a similar effect when paired with glutamate, but its hard to find a pure guanylic acid source. Dried shiitake mushrooms have the most, but they also have a lot of glutamates.
Loved this episode, now I know what to do next time I'll save some fish heads. My next local project is to make some duck ramen made with... Well, our locally raised duck leftovers. Hi from Italy
New Englander here. Made lobster shio ramen the other day! Forgot to save some meat lol... but turned the leftover shells into aroma oil, used your shio tare recipe, and some dashi. Couldn't have done it without your help.
i made a boil up udon before, i know how to make basic udon and slightly wholemeal ish udon. I made this when i ate meat which was 10 years ago but was inspired by Ramen broths and aromas and made a Māori/Indigenous POV of a take on Ramen broth. By the way this a like a Māori / Japan mix . Soup: Stock from a bacon bone boil up. Cook time 4 hours. Toppings: Pohata ( Māori native spinach/turnip top ) Hōropito from the bush ( Native fiery pepper leaf ) Kawakawa ( Native pepper corn tree) Fiddle heads ( Pikopiko/ from the Piko fern plant from the bush ) Noodles: Homemade Udon with native peppercorns from the bush .
Nice one, cuz. Awesome to see someone else out there making fish head soup, my family is all about it. Ramen, though... Very nice! When it comes to menpachi, I usually fry it and end up eating the head so, no menpachi sabao for me. Hah!
It is very important to remove the gills and any blood along the spine. Depending on the species, the blood along the spine might not be immediately visible and you have to draw your knife along the backbone to find it.
You did it. I live in a landlocked town, so the most local ingredient I use is the chicken. They call it "native chicken". It has a very strong chicken flavor that no chicken in the U.S. comes close. Its also not a good thing as its borderline funky. I mellow it by cutting with cold extracted dashi. Its my most popular ramen now
I bet this soup tastes gorgeous I made a shoyu ramen recently based on a classic mirepoix soup+chicken+salmon heads broth and added bay leaf and black pepper flavors Used oyster sauce and scallops for tare, that was a great umami booster Garlic shrimps, leek, ajitama and roasted tomatoes for toppings It was super good kinda French-style ramen, super expensive as well though...
1:10: feeding a dead fish salt. Peak quarantine. Also, I feel like you missed out on a golden opportunity to use the fish heads song as a background track.
When I was a kid and no one could decide on what they wanted for dinner, my dad would joke about giving us "a bucket of fish heads." That joke always irked me as a kid, but if I ever get my hands on whole fish I think I'd like to bring that joke back around.
Hey, I really love your work! I would be really interested if you could show which regions in Japan serve which Ramen-style usually. Like what is typically served in the nord etc...
Unrelated to the video but what do you think of the pasta machine you use or would you get another one if you could? Not a huge fan of fish but it's still interesting to see your ramen journey.
I think its pretty good for the price. It's a pasta machine, so its not made to really make ramen noodles but it works as long as you don't make it do the kneading for you. One day I want to get an ono noodle machine.
Hi there, i finally got around to making a fresh noodle thanks to your channel! if i may ask, what is the purpose of salt in the noodle mix? Can i skip it? (since i don't have kosher salt, and most of the ones sold here is imported stuff)
Camille - My daughter gave me 5 lbs. of Dark Rye flour a couple of weeks ago and I wondered how I was going to use all of it. Bread and rolls, I know. Now Ramen? Shazam and Wowee!
I tried doing similar soup with mackerel and found it too strong, any good guide to which kind of fish to use and which one are not really good? Cheers
@@WayofRamen Might use it with a combination of chicken stock following the Ivan ramen shio ramen, the resulting mackerel stock just ended up like a katsuobushi + sababushi dashi but the ratio of water and bushi is wayyyy off
Last night I had some leftover shrimp heads and skins, boiled them with some dried Kombu and left that simmering for 45min, already had some tare and some baby shrimps aroma oil which i made a day before with some fresh noodles, it was THE BEST🍜 bowl of Ramen i ever made! Try it guys and thank me later 🙏
What is the name of the thing with a swirl in it? He added it at the end. I send my daughter this 🍥 thinking it was a cookie. My daughter corrected me telling me that that is a fish product used in ramen so then I googled "fish product used in ramen" and found this video. But he didn't mention the name. Ugh!
The Way of Ramen what I loved about this video is that you not only not get this recipe from a book or anything, but also that you used ingredients from your local area, kind of like you are publishing your own recipe!
Of the videos I've done for the channel, my current top 5 are: 1. Sapporo style spicy miso ramen 2. Tori Paitan 3. Tori Shoyu Ramen 4. This video 5. Easy Tantanmen (this one is surprisingly good for how quick it is)
@@WayofRamen that's really nice ! Take all the time you need. I already did the tantanmen, and just swapped out the chicken broth with vegetable broth. Tasted great.
I did with local Italian stuff
Tare: Balsamic vinegar, Salt, Sugar
Oil: Olive oil
Soup:Classic Italian beef and chicken broth
Topping: Guanciale, Onions, Calabrian chilies with its oil.
Man thank you for the inspiration, much love ❤️
Nice!
Wow Guanciale seems so great for ramen... How about try to use an italian technique like "mantecatura" for ramen ? Pretty sure it's possible !
Suona bene!
@@camiller5087 mantecatura Is usually used to tie together the sauce to the pasta with starches in the pasta water. You mean like using ramen soup as a pasta sauce?
@@usafan96soren20 Yeah something like that (i though mantecatura looks like the french word "émulsion", to combine oil and water
Being a fisherman and a cook, I always utilize the most out of my harvests but nothing excites me more than to use the head and bones for stock. Sometimes I use fresh baby shrimp as bait and that sometimes becomes a topping for my ramen. Thanks for the tip with the konbu.
man even with the cloudy soup i can only imagine how good that flavor profile tastes, nice job!
Yeah it was really good. Thanks for watching!
I love your humbleness in making ramen. It’s actually really inspiring to see someone really care about the product and not their pride (Joshua Weissman), especially on RUclips. So thank you 🙏🏻
this is a really interesting one, love making soup out of "off cuts"
Even when you're using animal bones to make ramen, you're generally using bones that you can't eat in regular cooking, but fish is so much easier for me to get here in Hawaii, I figured its time to start experimenting more with them.
@@WayofRamen to be fair I usually use pig trotters a chicken wings, which is fine cuts of meat but I get your point. I will definitely try making some fish based soup now, it does seem like much less time and effort as well, making tonkotsu broth is such an undertaking and I'm very lazy.
I made a tonkotsu ramen from the bones of local wild pigs that live in the area, I skinned and deboned them myself. The broth turned out amazing, it was creamy but not too thick it pairs very well with a shoyu tare.😋
Nice! I want to do a wild pig tonkotsu as well. We got lots of those here.
I love that he acknowledges that he is still learning, just like all of us.
I've still got a lot to learn so no sense lie about it.
Seeing you handle the fish heads and stuffing them with salt was really funny to me idk why 😂
Haha, I know poor fish.
its the bit where he goes "here mr fish have some salt, noym nyom nom"
chilling fish soup and reheating it changes it completely, it becomes much more mellow and has some kind of candle flavor.
I just made this with sea bream as I was chasing the bowl I had in Tokyo at Hosenka a couple years ago. It's perfect. My mouth is watering for another bowl again. My god, THANK YOU. I was about to skirt travel restrictions and smuggle myself into Tokyo just for another bowl but now I don't have to!
Always love watching unique ramen videos
You deserve everything good in this world thanks for your good work I enjoy rewatching your videos
Thank you very much
I usually make some dried anchovy soup (cause they're easy to get) by lightly frying some dried anchovies then boil them for about 1-2 hours with a few cloves of garlic, then serve them with a bit of shallot oil and some noodles. Threw some prawns into the soup too one time and it tasted amazing, prawns gave an extra layer of flavour to the soup which was really good.
that sounds pretty awesome to me!
This was a cool watch, and very informative (re: prepping the fish, etc). I'll have to try it out with some local fish. :D
Thanks for watching!
I just made ramen noodles with handmade noodles and soup from leftover juice from cooking mussel (with white wine, onions, cream...) mixed with some dashi to balance the flavour and saltiness. It had a white creamy colour like bone broths and tons of umami.
Thank you for your amazing content, I am currently listening to your ramen podcasts and you inspired me to take advantage of the excess of free time in the current situation.
Cheers from France
Great! That sounds like a great local take on ramen. I love it!
Very nice videos! Your channel should have way more subscribers
Thats really kind. Thank you very much.
I've made this a couple times now using various kinds of fish heads. Tweaking as I go. Beautiful bowls of ramen great recipe. Something I've found that adds to the flavor is using lemon flavedo when making the oil give it that extra lil zest.
Really liked this video dude. Great use of techniques with your own flavours in mind. Looking forward to some more original builds. Inspired me to try out some more techniques. Thanks.
Thanks very much. I actually really enjoyed this bowl.
This flavor profile reminds me of my favorite ramen in my local. They instead use shrimp heads and roast them. Make a broth out of it and mix it with tonkotsu with a shoyu base. One of the best bowls of ramen i know.
1:14 "here comes the plane"
lol
Awesome video bru🤙🏿
Thanks much!
That clarity was insane!
Yeah it was until I messed it up 😬
Love Menpachi, got some in the freezer. Will try later. Thanks for recipe🤙
Nice! Really good eating fish.
In a lot of Japanese cooking videos on you tube the fish is scrubbed with salt to remove the slime layer. This probably is similar to the sitting in salt. The other technique I’ve seen is dipping the fish in boiling water for a few seconds to remove the smell. I’ve also seen the heads split down the center before cooking. This recipe looked really simple and really tasty.
I actually tried to split the head in half, but the bones in this fish are so hard its hard to without a heavy cleaver.
You just schooled me on the inosinic acid. Didn’t know that. Thanks!
Also guanylic acid as well from mushrooms has a similar effect when paired with glutamate, but its hard to find a pure guanylic acid source. Dried shiitake mushrooms have the most, but they also have a lot of glutamates.
Loved this episode, now I know what to do next time I'll save some fish heads. My next local project is to make some duck ramen made with... Well, our locally raised duck leftovers.
Hi from Italy
nice duck ramen is great. Check out Motoki Ramen academy on youtube. I had him on my podcast and his restaurants actually specializes in duck ramen.
@@WayofRamen thank you!!
A gorgeous bowl! Thanks for sharing.
Thanks very much for watching Connie!
I love menpachi, can’t wait to try this recipe out!
Its pretty good!
New Englander here. Made lobster shio ramen the other day! Forgot to save some meat lol... but turned the leftover shells into aroma oil, used your shio tare recipe, and some dashi. Couldn't have done it without your help.
Very nice man! Sounds delicious!
Really cool man, Awesome to see something so original too!
Thanks very much Kyle!
i made a boil up udon before, i know how to make basic udon and slightly wholemeal ish udon.
I made this when i ate meat which was 10 years ago but was inspired by Ramen broths and aromas and made a Māori/Indigenous POV of a take on Ramen broth.
By the way this a like a Māori / Japan mix .
Soup: Stock from a bacon bone boil up. Cook time 4 hours.
Toppings: Pohata ( Māori native spinach/turnip top )
Hōropito from the bush ( Native fiery pepper leaf )
Kawakawa ( Native pepper corn tree)
Fiddle heads ( Pikopiko/ from the Piko fern plant from the bush )
Noodles: Homemade Udon with native peppercorns from the bush .
Nice one, cuz. Awesome to see someone else out there making fish head soup, my family is all about it. Ramen, though... Very nice! When it comes to menpachi, I usually fry it and end up eating the head so, no menpachi sabao for me. Hah!
yup, we usually fry the head too, but needed to make one video so ... haha
Genuinely looks fantastic - I really want to try more fish ramen
Thanks man!
Good to know on removing the stench. I tried to do a red snapper shio and i didn’t do either of those techniques and it had a horrible undertaste
yeah these techniques are for dealing with red snapper to make stock with the bones. Give it a try if you ever attempt another fish ramen.
It is very important to remove the gills and any blood along the spine. Depending on the species, the blood along the spine might not be immediately visible and you have to draw your knife along the backbone to find it.
Salt pond’s salt is always the best. Always use that when I cook.
It's the baby shrimp
You did it. I live in a landlocked town, so the most local ingredient I use is the chicken. They call it "native chicken". It has a very strong chicken flavor that no chicken in the U.S. comes close. Its also not a good thing as its borderline funky. I mellow it by cutting with cold extracted dashi. Its my most popular ramen now
That sounds really good!
How long did you broil the fish heads on each side?
hey, saw your comment on Garyvees video and decided to stop by! Awesome content! Keep crushing it ❤️!
Hey thanks man! Been a GV fan since 2008. He helped me build my first business. I was one of those 13 people in those early ustream live streams lol
I bet this soup tastes gorgeous
I made a shoyu ramen recently based on a classic mirepoix soup+chicken+salmon heads broth and added bay leaf and black pepper flavors
Used oyster sauce and scallops for tare, that was a great umami booster
Garlic shrimps, leek, ajitama and roasted tomatoes for toppings
It was super good kinda French-style ramen, super expensive as well though...
Ah very cool!
Im gonna make ramen broth out of spam and this piece of paper.
Great vid,man!
That was my next video idea
Dang you’re also from Hawaii!! That’s why you’re so cool 🤙🏽
Man, i wish i could make ramen but i don’t really have the time and the japanese stuff such as mirin, bonito flakes, etc is pretty rare in my area.
Check out my lockdown ramen video. Those are all ingredients that should be pretty easy to find anywhere.
Try Amazon!
@@Flokkypoo no amazon in my country.
Looks delicious... will this one be on the menu at your restaurant?
Is there somewhere where I can read a write up for this recipe? Please 🙏
love the intro, looks like the "sea of despair". Did you try the stock before you added the bonito flakes? Looks delish.
Yeah i did, it tasted like it needed a little extra.
@@WayofRamen It's interesting, the flavor profiles of bonito vs. bay anchovies. A little BA goes along way.
That broth was so clear 🔥😍
Was until I messed it up haha
Hello! I have some mackerel bones...can I do ramen 🍜 with it? Maybe smoking it on the bbq and after boiling it like a court Bouillon?
1:10: feeding a dead fish salt. Peak quarantine.
Also, I feel like you missed out on a golden opportunity to use the fish heads song as a background track.
When I was a kid and no one could decide on what they wanted for dinner, my dad would joke about giving us "a bucket of fish heads." That joke always irked me as a kid, but if I ever get my hands on whole fish I think I'd like to bring that joke back around.
Fish heads are underrated
Hey, I really love your work! I would be really interested if you could show which regions in Japan serve which Ramen-style usually. Like what is typically served in the nord etc...
Yeah if If I can. This video was my own Hawaii based bowl. Thanks very much for watching!
Unrelated to the video but what do you think of the pasta machine you use or would you get another one if you could? Not a huge fan of fish but it's still interesting to see your ramen journey.
I think its pretty good for the price. It's a pasta machine, so its not made to really make ramen noodles but it works as long as you don't make it do the kneading for you. One day I want to get an ono noodle machine.
can we use fresh water fish? or it's only work for sea water fish?
I think it works best with small ocean fish.
@@WayofRamen Since sea water is so pricy here.
well, I'll take the risk lmao, thanks!
Great video /recipe.
Can shrimp be used?
Yeah shrimp shells can be used to make a pretty good stock or aroma oil
Hi there, i finally got around to making a fresh noodle thanks to your channel! if i may ask, what is the purpose of salt in the noodle mix? Can i skip it? (since i don't have kosher salt, and most of the ones sold here is imported stuff)
Where did you get that scrapper. Ive been wanting that for a while.
I made it myself. I should make more sell them. :)
Where did the fat in the broth come from? Did the fish heads make that or was it the seeweed
Probably the fish
Very great recipe !
Today i made ramen noodles with 20% rye flour, you must try it, thats really great !
From France
great! Ivan orkin style noodles.
Camille - My daughter gave me 5 lbs. of Dark Rye flour a couple of weeks ago and I wondered how I was going to use all of it. Bread and rolls, I know. Now Ramen? Shazam and Wowee!
Wait can I use a fish like hake or cod
I tried doing similar soup with mackerel and found it too strong, any good guide to which kind of fish to use and which one are not really good? Cheers
Mackerel is a really fatty fish which are pretty hard to work with. I think most fish ramen recipes in Japan uses less fatty fish.
@@WayofRamen Might use it with a combination of chicken stock following the Ivan ramen shio ramen, the resulting mackerel stock just ended up like a katsuobushi + sababushi dashi but the ratio of water and bushi is wayyyy off
I think we found a solution for the Asian Carp problem in the Great Lakes.
Last night I had some leftover shrimp heads and skins, boiled them with some dried Kombu and left that simmering for 45min, already had some tare and some baby shrimps aroma oil which i made a day before with some fresh noodles, it was THE BEST🍜 bowl of Ramen i ever made! Try it guys and thank me later 🙏
awesome!
Wow, cooking I like your video.
Thank you very much!
Can you do this with any fish heads?
I can only find some local river fish in my area
I'm not sure, most of the Japanese fish ramen recipes are fish from the ocean.
Finally a new video xD
3:35
How about that eye roll!
Mine, you should open a Ramen noodle restaurant.
haha, you know the best way to make $1,000,000 with a ramen shop? Start with $2,000,000
If I can not grill the heads can I fry them instead? Or boil it for few minutes to remove the smell..
yeah you could just salt and then boil for a few minutes instead.
So would you say, one of the important points for fish or fish head ramen in particular, is to stay below 100°C?
It definitely helps, it. can get pretty bitter if it breaks down too much.
bruh, i got only one full fish and i want to make some on friday. I got shrimps as well
Is it possible to make a ramen that is thick like tonkatsu? Tonkatsu fish ramen?
Yeah its possible. Chef Yuji makes one at his shop www.okonomibk.com/yuji-ramen
Can you make the ramen from naruto (Miso Tonkotsu)
One day I will. I don't have the confidence to do it right just yet. Still a miso ramen noob.
You need to do another discord Ramen discussion the last one was way to interesting
Definitely will. Thanks for participating!
What happend about the knorr gelatin broth
Oh its coming haha
@@WayofRamen excited
Doesn't the chinise technique to marinate the fish heads in wine work for this? To remove the xing wei
possibly. I've never tried.
You should try using the bones of the body too
Yeah, these fish have very little meat on them, so we tend to not fillet them. In the future, I may try another fish that is easier to fillet.
Hey bro, great video but when you mention Japanese ingredients, can you mention other alternatives?
Yeah I'll do a video on it one day. I have one video up now with a couple of substitutions but definitely need to do more.
Menpachi = red snapper ?
Probably something a little different, but can you try to make curry udon?
I love curry, so I'll definitely give it a shot.
@@WayofRamen If at all possible, can you make the curry from scratch?
What is the name of the thing with a swirl in it? He added it at the end. I send my daughter this 🍥 thinking it was a cookie. My daughter corrected me telling me that that is a fish product used in ramen so then I googled "fish product used in ramen" and found this video. But he didn't mention the name. Ugh!
It's a type or fish cake called kamaboko. This swirly one specifically is called Narutomaki.
You ever wonder if you can make a noodle that has fish meats or fish egg (like tobiko) in it?
That seems like it would cause the noodles to spoil. You generally want to stay away from animal fats and proteins in the noodle.
can i make the bruth with one whole fish.
Probably
Nice!
Thank you for checking it out!
The Way of Ramen what I loved about this video is that you not only not get this recipe from a book or anything, but also that you used ingredients from your local area, kind of like you are publishing your own recipe!
0:01 *suffering in boredom*
Fish heads, fish heads, rolly polly fish heads...
What ARE your top 5 ramen tho ?
Like legit curious
So far on the channel probably the Miso ramen, Tori paitan, Tori Shoyu, Easy Tantanmen (just because how easy and tasty it is) and then this one.
@@WayofRamen Woah okay , your content is so awesome!!!!
so this is one of ur top 5 fave ramens that you made?
Now i’m curious, what are ur top 5 fave ramens that you’ve made? o:
Of the videos I've done for the channel, my current top 5 are:
1. Sapporo style spicy miso ramen
2. Tori Paitan
3. Tori Shoyu Ramen
4. This video
5. Easy Tantanmen (this one is surprisingly good for how quick it is)
It'd be awesome to have a video on how to make kamaboko (narutomaki lol)...there a few tutorials, but they all look badly made and commented
Oooh that sounds fun. I'll give it a try! There are actually quite a few Japanese videos on how to make kamaboko.
Ever thought about making veggie ramen ? There are a lot of veggie ramen recipes, but none by a person who actually knows a lot about ramen :)
Yep, I'll do a vegetarian or vegan ramen as soon as I can get the ingredients. It's been hard to go shopping with the lockdown.
@@WayofRamen that's really nice ! Take all the time you need. I already did the tantanmen, and just swapped out the chicken broth with vegetable broth. Tasted great.
need a Saimin episode
Yeah I'll do one eventually
@@WayofRamen seconded. Saimin episode!!!
I a made curry ramen!
Curry ramen sounds super good.