In case anyone else is confused, the little peach looking pebbles he's using along with the mushrooms, kelp and bonito are dried scallops. It's misspelled in the ingredient list and it took me a bit to figure out what they were.
Chef when will you have miso ramen recipes? And miso tare and also wanna know the difference in types of miso love the videos please miso is my favorite thank you
I've been trying to figure out the sauce at Tsujita they call "tonkotsu sauce". It used to be on every table pre- pandemic, but they removed it for some reason. I went last week and asked, but they acted like I was crazy. Finally got a server to open a fridge and behold... The fabled sauce. I'm pretty sure this is close to their recipe.
Hi motoki-San, do you have a msg friendly as well? If not, what would you replace instead? Also can I include niboshi on a shio tare? Would it work with other types of salt like French salt? Great content!
Thank you, very informative video! Would you be able to make a tutorial of iekei ramen (Yokohama style)? If you can recreate Yoshimuraya ramen, you will be a legend :)
Hi! Thank you for the high quality video. Is there a purpose for the four salts? I could not imagine they would make that much difference in the final bowl, but I have never tried such trickery.
Hi Motoki-San, thanks for the videos, I have found them very informative. A few questions, how do you maintain 80degC temperature when heating the tare, why do you need to keep it refrigerated overnight and how much tare do you put into a bowl of ramen?
I always feel more inspired to make my own legit bowl of ramen when I watch you do it! Thanks for another amazing video!
You’re welcome!!
In case anyone else is confused, the little peach looking pebbles he's using along with the mushrooms, kelp and bonito are dried scallops. It's misspelled in the ingredient list and it took me a bit to figure out what they were.
omg thanks for that was co so confused of the google results i got
Ha!! Thanks. I just spent 5 min googling "Japanese scalp for cooking".
Chef when will you have miso ramen recipes? And miso tare and also wanna know the difference in types of miso love the videos please miso is my favorite thank you
Okay, I’ll try it next month!!
That is tds meter for coffee! Mind blown. Thank you for this channel!
thank you for the recipe, Chef Motoki!
I've been trying to figure out the sauce at Tsujita they call "tonkotsu sauce". It used to be on every table pre- pandemic, but they removed it for some reason. I went last week and asked, but they acted like I was crazy. Finally got a server to open a fridge and behold... The fabled sauce. I'm pretty sure this is close to their recipe.
This makes me miss Aomori so bad, Motoki san you have inspired my journey to make my own bowl. Arigato - sincerely Sateru Sumisu
Thank you for such a nice video. I appreciate that you don't use MSG, and I love your video's mood and music :)
Thank you Motoki! Would love to see you visit and rate ramen shops.
Thats a real good quality mirn
What are those ball things?
In the ingredients it says "scalp" but when I google it I can't find it
Scallops I think
yeah dried scallops
Is it possible to make tare without Sake and Mirin? Sadly I can't get either as of right now because of Corona Virus - everything is shut down :-(
That’s tough....
You can use white wine and coke instead.
ruclips.net/video/PEnrcN5Rkz8/видео.html
thank you very much for the recipe im excited to try this tonight! i really like the video and background music
Thank you very much for watching!
Hi chef, great works there. Really love your vid.
Btw, is there any non-alcohol replacement for sake and mirin?
Sake and mirin are used for sweetness, so you can put cola instead.
So i guess 7up or sprite will work as well. Can't wait to try your recipe. Thank you chef!!
Hi motoki-San, do you have a msg friendly as well? If not, what would you replace instead? Also can I include niboshi on a shio tare? Would it work with other types of salt like French salt? Great content!
Hi Manuel san!
This recipe does not use MSG, but instead extracts sea horses from kelp or bonito. I think it is good to add boiled and French salt.
Thanks Motoki-san! I appreciate all your videos. How important would you say having all those different salts are? So they all have different flavors?
Because rock salt and sea salt contain different minerals, we blend several types of salt when making shio ramen.
Ive always been curious about what kind of blending process is needed to blend the pork bones back into tonkotsu. Would love to see a video on that!!
Thank you, very informative video! Would you be able to make a tutorial of iekei ramen (Yokohama style)? If you can recreate Yoshimuraya ramen, you will be a legend :)
I have many requests iekei ramen, so I will share the recipes next month!
I though simmering kombu for too long will cause it to have a slimy texture? Does that still apply here?
Great thank you🙏
You’re welcome!!
Is there a non-alcoholic substitute for Mirin?
Hi! Thank you for the high quality video. Is there a purpose for the four salts? I could not imagine they would make that much difference in the final bowl, but I have never tried such trickery.
Different flavours of umami
I could not find the scalp mean, could you tell me?
Great video!
Thanks!
What is the brand of that digital refractometer you use to measure the salinity of the broth?
what is the scalp ingredient?
mitoki san can you please make a video about how to make spicy tantan men...🙏
Yes,I’ll try it next month!!
@@motokiramenacademy5578 thank U so much🙏
Can you please make a Video of TanTan-Men ramen ?
How long are you letting it simmer on the stove?
Cheff what is “scalp” in the ingredients? I love your vd
Dried shallots, i saw them at the Asian shop, hope it helps
dried scallops
@@mazzy87236 Usually found in the Asian store.
Anyone know what ingredient scalp is? Dried scallops perhaps?
how much water are you using? and how much salt ?
Hi Motoki-San, thanks for the videos, I have found them very informative. A few questions, how do you maintain 80degC temperature when heating the tare, why do you need to keep it refrigerated overnight and how much tare do you put into a bowl of ramen?
Hchef can i ask what is the stone like ingredient you use?
Scalp ? dried scallops
what was the meter you used at the end of the video? and what were you measuring? It reads 4.9.
Probably umami I would gues. Not that I had a idea such a thing existed.
thank you very much chef!!
You’re welcome!!
Can you make a video about ramen soup having white colour?
How about this recipe?
ruclips.net/video/mmWGIssrGy4/видео.html
Dude what is this creamy broth u add in the end?is it milk?
it's a pork bone broth (tonkotsu)
@@PolePosition08 meh i see, thanks for the info
I can barely hear the music, can you turn it up? Thanks