How to make Ramen TARE with common ingredients.(Shoyu Tare recipe)
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- Опубликовано: 11 сен 2024
- There are many recipe for Ramen TARE,but they are made only with ingredients that are hard to get.
This Ramen TARE recipe can be made only with easily available ones.
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【Ingredients】
seaweed→dried tomatoes 20g
bonito(katsuobushi)→beef jerky 40g
shiitake mushroom→porcino mushroom (or something dried mushrooms) 10g
sake→white wine 50ml
mirin→cola 50ml
water 500ml
salt 6g
soy sauce 500ml
This is amazing!
😊🙏
Hope to see motoki ramen academy in the way of ramen podcast^^
Nice seeing you here haha 😁
@@celestialgarden I had Motoki on my podcast. He's a great guy.
@@WayofRamen Awesome I didn't know you had a podcast I'll check it out and he seem to be 😊 hope you're enjoying your day!
This is an outstanding video. With priceless information. Thank you ! P.S. The cat is beautyful 🐈🙏
That’s really cool how you used the science of your normal ingredients and used alternatives . Very interesting to watch . Keep up the great work ✌🏽
Thanks for watching video. I'll keep on trying‼︎
@@motokiramenacademy5578 Your Cat Is Cute.
Best ramen channel on youtube
Thanks🍜
I wanted to start making ramen in my home but so many ingredients were either really expensive or I couldnt find any. Thank you so much! This may not be the most traditional recipe, but it is a great place to start for me.
All cat owners know the struggle! hahaha! Your cat is beautiful!
Love the fact that you left in the cat. Very interesting video, thanks.
Amazing video, and happy to see that there is a logic behind what you do. It's amazing how you obtained the same acids but from different ingredients. Dried tomatoes are great! Very smart what you did there! Thanks for educating us!
I have one question, why did you use cola?
Because of sweetness. In Japan, mirin is used to add sweetness to dishes.
Cola instead of mirin also makes this halal so 2 birds with 1 stone cause cola is alcohol free
Great video and very interesting! I really enjoy that you have both classic recipes and new ideas on your channel.
Many thanks 🙏
I started to use porcino mushrooms in general for dashi as they are so abundant in umami flavor.
Great video!
I'm finally about to make proper shoyu tare myself!
Had to combine traditional (shiitake, bonito flakes, kombu) and not traditional (whine wine, cola) ingredients though...
3:11 Quinta las cabras Chile. That wine travel the whole world wtf xDDD greetings from Chile.
Really interesting! In Italy the katsuobushi is very expensive in relation to the quantities of the package! For the Tare I use ajimoto granulated broth.
I`m glad it was useful for you! Ajimoto is useful if you can`t get konbu seaweed. Thanks!
Okay...this blew my mind... I have to try this!!!
Also, someone send this video to Andong and Alton Brown, STAT!!
Thank you so much. I would make a ramen for a long time but the issue is the recipe . So thank you so so much for the Great help you provide. God bless you!
Your videos are amazing, I hope your channel takes off!
Thank you!!🚀
Nice recipe. I will definitely try it. And for MSG haters out there: It's a natural liquid umami bomb of MSG right there.
At first time I sew your another video. I'm not sure about your recipe but after I sew this video is so amazing, Nice.
The old style Reman chef will not like the way you make it, but I think your recipe is so COOL!
Thank you very much!!
Could you thicken this TARE and use it as a yakitori baste/glaze? I know several people with seafood allergies so I try to avoid bonito flakes and seaweed and this looks really perfect.
Amazing video, definitely gonna be trying this, my wallet sends thanks
Genius!!!!!!!
What happens if you POWDER all the Unami ingredients, make them into a powder and then make the liquid, would this make more TARE, I think it would, you could double the recipe if it was all powdered then extracted into the water. You also get more nutrients (whole food) Very impressive video. I hope I can find your restaurant if I ever go to japan
Hi, i love your videos, thanks a lot. I see you usually use 500ml water and 500 Shoyu for the Tare. A lot of recipies use only Shoyu for the tare and not water. Do you still use 30ml for 300ml of broth? So 1 to 10 ratio for the complete bowl?
Thank you, I usually use msg to replace seafood so I’m going to try this
Hope to see more of your video
This is amazing! One question can is it the same quantities for both options so 20g Seaweed, 40g Bonito, 10g Shiitake, 50ml miri?
mushroom ramen nextime plss
Brilliant - please keep publishing
Hope you comeback and make more ramen recipe
Wow
I'm looking to buy a saucepan like yours in the video for reheating ramen and making tares. What brand is yours? Can i get something like that from amazon?
If i was to use the traditional ingredient, is it the same amount?
Will this work in tonkotsu ramen? I frozen my tonkotsu broth that i made yesterday. I also made tare but it does not make my ramen savory. Theres is no umami in it. Thanks!
Mind blown 🤯
I keep making the broth and all the tare but it comes out with this extremely porky flavor, am I cooking the bones too long or am I using the wrong tare?
I think you need to boil the pork bone once. Once you boil the pork bones lightly, the odor will disappear.
I will make Ichiran Tonkotsu Ramen next week, so I will show you how.
Alec yes the pre-boil step is really important.
What alternatives for sake?? In ramen recipe there is a sake Can i skip it?? Thank you, and your channel help me a lot and i learn so much about ramen.
Cant wait your next video
White wine
can we use normal seaweed ?
how long does the tare last?
What did you do with the dried sardines that I saw in the beginning of the video?
Hi! Sorry for late reply! I soaked it in water for a night, to take umami from it.
Fantastic.
Thanks!!
"How to make Ramen TARE with common ingredients" I don't have any of this common ingredients HAHAUAHS
but your Supermarket has it right? i think its more for people, who dont have any kind of asian market near by.
@@hisross I live in a small town in Brasil, we don't have any kind of asian restaurants or asian market here, so is very difficult to find this ingredients, is possible to find in big citys, but even there is expensive
@@MyBrunohp what? You don't have beef jerky or sun-dried tomatoes? Mushrooms?
Wow, very inspiring
Thanks!
Hello, how long a should keep it in fridge? thanks.
Hi! How long does it last in the refrigerator without spoiling?
What about the replacement for dried fish and scallops?
Capers
I live somewhere very remote at the moment, so I am very limited in my choices... What other than white wine and dried mushrooms could also be used? I do however have access to some dried Scandinavian fish of very high quality which I will use as substitute for jerky.
Search out a foraging guide and forage for mushrooms
can it be simmer in a low heat instead of keeping the temperature around 80c?
You may turn off a heat, wrap a saucepan and leave it for a while.
Thanks Motoki San. I love ramen and I'm trying to make it at home. Your recipes helped me alot
Can I use hon dashi instead of dried bonito?
Brilliant!
Thank you very much!!
What about the dried anchovies?
Has anyone tried this? Does it taste the same?
mmm neko tare
Hello! How do you control the heat during the boil? Do you use a thermometer or have it very low? I do not have an induction cooktop so I am going to be manually doing it
Hi! I have a thermometer, but it`s enough to wrap the bowl (at 80°C, turn off the heat) and just leave it.
@@motokiramenacademy5578 thank you!
How's the taste anyone?please describe..
Is there a non-alcoholic alternative for Sake?
Thanks for watching! For Umami you can substitute it with Cola or Sprite.
Amazing quality of the video,easy to get ingredients that i can actually find,thanks!
So you just made an Italian broth called Brodo... kind of...
5:45 what is he adding ?
Pork stock i think, the one for tonkotsu, or chicken
neko
Jaat modi 😞😷😞
you lost me with using Cola.
Cooking with that crap, I can also go to McDonalds to eat instead of making tare at home