i’ve been trying to collect items for two weeks now to make shoyu ramen. its been unbelievably hard. i live in gambia (africa) and we have just one east asian (chinese) supermarket that has ramen stuff (besides instant ramen and soy sauce at other supermarkets). thanks for the recipe
so much of the nicer ramen seems to contain meat, dang. Wish there were more veggie or even vegan friendly recipes, but I guess that’s just the traditional style of cooking it
I always add a splash of soy sauce and a healthy dose of sesame oil and either chili crisps or sriracha. strain out the noodles and scramble an egg in the broth before recombining if youre feeling wild
I think this would be a good alternative. Personal problem is that my stomach does not like instant noodles (and a great variety of different noodles, too. Even the ones made from scratch) and can't digest them. This results in tremendous amounts of abdominal pain that lasts for hours and a high fever after. I'm still on the hunt for a easily digestible noodles and have yet to find one.
It shouldn't be that high still having issues with the automatic shipping calculations. What I've been doing is refunding any extra shipping charges once I get the final cost.
just noticed your channel isnt actually as old as i expected, your videos definitely look professionally made and they really make me wanna try out the stuff you do in here, keep up the good work!
I've always spiced up my instant ramen by adding some separately cooked meat or an egg on top, but never thought to try doing it like this, adding to the "broth" itself. I'll have to try that out.
Hmm, will need to try out Iida-san on my next trip to Japan, and if I ever make it out to Kanagawa. Tsuta is still my all time favorite, super complex even though it looks like simple bowl, minus the dollop of truffle oil 🤣. Glad to see the little clip with Brian in it. I don' think he's posted anything on his channel in a while.
i haven't been to japan in such a long time so i haven't had a chance to try all these places but I've heard good things about tsuta as well. Brian is the man!
Something I like to do is fry up some bacon, set aside for topping and then fry some green onion (or minced garlic, if your soup pack has a heavier flavour) in the rendered fat. A little soy sauce or oyster sauce in the bottom of the bowl before serving, grind on a bit of roasted sichuan pepper at the end, and a simple serving of instant feels like it suddenly has a lot more going on. Regular soft boiled egg and green onion for topping alongside the pork, of course. Even better if you've got some leftover crispy fried ground pork from making dandan noodles the day before - if for some reason you *do* have some left over.
I love this! I kinda tweaked it a little by halfing the soy sauce and for the other half using worcestershire sauce instead. I also used the instant pork instead of beef and breaded then fried some pork to put on top with an egg. Instant ramen just got jazzy :)
Found your channel a few days ago and I love all your content! Have you considered making a video discussing the common ingredients you use & the differences between types/brands etc.?
2 more questions, 1st, is it okay to just use sesame oil as my aroma oil when I make ramen? Also, what do you think about using bouillon/stock cubes to make soup?
What's the difference of putting a TBS shoyu and white onion in a bowl, then pouring soup in to it....or putting a TBS of shoyu and white onion in to the soup with the noodles?
This looks incredible, is there a vegan alternative to the chicken you could suggest? Getting that sheen and umami flavour quickly like this seems tough. I was thinking about rehydrating some shiitake in the after instead, and using a fragrance oil?
To all the people still watching this video in 2022, I actually have been doing something very similar for a long time. I didn't know that this was a thing lol. So basically, I do the exact same thing except I use bone-in chicken thighs. I de-bone the chicken thigh and boil the bone in water for like 30-45 mins first, then use that broth instead of the water in this recipe. I know 45 minutes isn't a lot of time to extract the flavor from the bone, but I tasted the broth and it definitely tasted chickeny. I add the chicken meat exactly as he does, and it's basically the same thing as this, but with more flavor, in my opinion. I'm not sure if that's an accepted method, but it yields delicious results with even store-bought instant ramen. That method got me through a lot of rough, broke times in my life.
So I tried this back with what I had on hand; That being, a bag of frozen raw buffalo wings, a pack of the "whole pallet for $5" marchuan chicken ramen, and ordinary Kikkoman soy. I didn't save any of the meat, but I did make a broth out of them, added a splash of canola oil because very little chicken fat actually rendered out. The broth is definitely better than store bought, but not restaurant quality. I'd love to try it with the right soy sauce, some veggies, and better instant noodles. Going to plan an excursion to my local Asian market tomorrow to see if I can find some of either.
I really like this idea! I think I'd rather slow fry the chicken skin in the bottom of the pan ahead of time because that way I could flavor the oil separately with a bit of chilli and ginger, plus the fried skin bits are an amazing crispy topping to go with the green onion!
i boil my noodles and soup in different pots. for the soup pot, chicken, skin down, sear, then add cold water and hondashi and a tsp of sugar, bring to boil, skim the foam, add sea weed to the soup . for the ramen pot, heat dry baking soda then add cold water. for dry noodles ill add while the water is cold, and rinse under cold water after, wash off excess starch. then top with sesame oil
Hi, You would not probably read this comment but, that is not saishikomiyou shouyu, It's Sashimi you shouyu, soy suace for Sashimi.... It says Murasaki, which is a term for soy sauce in sushi bars.
Ah! I went to go buy one of the wood cutting board scrapers for my Dad, but you're already sold out! :( I hope you make more soon, and keep up the great work!
you could just take the chicken out at the end and stir fry it with a pinch of brown sugar to caramelize it and a little ginger (think char chiu pork) then put it back on the plate... that would improve it 100x
Aloha, Mahalo for another great video. I live in Kailua, O'ahu. Are you on Maui by any chance? I used to live up in Kula for 12 great years. A hui hou.
Could it be made with miso instead of the fancy shoyu? I think that good miso is easier to get than a reduced shoyu, and reducing non low soduim sauce would probably make just a weird flavored salt.
Can anyone tell me more about the soy sauce shown in the video? It looks like Fueki Saishikomi Shoyu. I am a Kikkoman regular soy sauce kind of guy but would gladly buy this if it makes a big difference. Thanks!
Ive been dabbling with doctoring up ramen (live on the main land in a desert, some things are easily accessable. If youd like i can share what ive made given what ingridents are available and i think its be super cool to see what you could do with it
So, I sometimes acquire some of the Maruchan seimen shoyu ramen that the chef did and sell them in my online ramen shop. I could probably add this video as a tip on how to make it even better. 👀
@@WayofRamen The Seimen ones are good but Itsuki remains to be (sort of) a hidden gem and I'm so happy you featured them in a video some time ago. Their noodles are straight so the final products looks as if it was from a restaurant. I'm really sad that I can't find any more of the spicy sesame tsukemen I bought two years ago
Thank you for this, really will try it tomorrow! :) I wonder if one would use tare instead of just plain shoyu, would that give more depth and flavour? Also, as an idea, could you perhaps make another series trying to recreate the chain restaurants ramen? Ippudo, Ichiran, Tenkaippin, etc.
I would instead... first, brown/crisp up that thigh(whole, but deboned)) skin side down and also other side, then remove when cooked/browned. This would render the fat out for the soup, but also add a nice maillard flavor from the “fond” (brown bits) on pan. Then deglaze the pan fond with a lil sake or just the rest of recipe’s water; and continue his same recipe/steps. If you deboned a thigh, then use that bone to flavor the soup instead of the meat. Cooked thigh from earlier... put in separate pan, glaze with a quick tare or shouyu/honey, then slice, then top ramen. 😁
I think the unseasoned chicken is worth changing. Maybe marinating the meat first will improve the flavor. If possible maybe change the cooking method for the chicken can also help. Or change it for already flavored meats. Like a good sausage or leftovers from another dish.
Dope video and all, but how am I suppose to try out the recipe if neither ramen brands are linked or mentioned in your description? 🥵 Please link ramen used in video
I really wanted the wooden cutting board scrapper since I first saw it. Unfortunately you only ship in the USA. Would you consider making them available for inteernational shipping next time?
@@WayofRamen I would buy it :) It is always the norm that anything from the USA costs more in shipping than whatever you are buying. It is just life, but when you want something enough you pay if you can 😅
I think the chicken will taste a whole lot better if you brown it first before adding water it. Just one extra step for few minutes will change the taste a lot different
![The Art of Japanese "Tonkotsu" Ramen! Amazing Chef's Skill at Factory Osaka Japan![ASMR][DELI BALI]](http://i.ytimg.com/vi/x5byOT7SkFc/mqdefault.jpg)
![The Art of Japanese "Tonkotsu" Ramen! Amazing Chef's Skill at Factory Osaka Japan![ASMR][DELI BALI]](/img/tr.png)
i’ve been trying to collect items for two weeks now to make shoyu ramen. its been unbelievably hard. i live in gambia (africa) and we have just one east asian (chinese) supermarket that has ramen stuff (besides instant ramen and soy sauce at other supermarkets). thanks for the recipe
Damn
satoshiketchump what?
Maybe you can modify the recipes with some local ingredients.
FLowing spring im thinking about doing so. it’s still a work in progress lol
Cant you just run to that store?
This is a lifesaver! Every college student is praising this video haha.
Excluding the expensive shoyu
Yeah do the cheaper version near the end of the video if you're in college.
Yeah this is something I can do considering I bought a 623ml bottle of Soy sauce for $2.29 lol
so much of the nicer ramen seems to contain meat, dang. Wish there were more veggie or even vegan friendly recipes, but I guess that’s just the traditional style of cooking it
@@cr33p3rhd6 bro just eat meat wtf?
I always add a splash of soy sauce and a healthy dose of sesame oil and either chili crisps or sriracha. strain out the noodles and scramble an egg in the broth before recombining if youre feeling wild
I've been watching this channel and others on asian soups and I'm very excited to start incorporating chili oils!
I honestly love your channel. And your voice.
Thank you very much for watching!
Japan has the best food in the world🇯🇵
gay
@@pepelaugh2061 i like your laugh, Mr Pepe.
When u bored but *WAY OF RAMEN* make ur day
Thank you
I guess I know what I’m gonna try in the coming week
Yeah let me know what you think! I thought it was pretty good! The mouth feel of instant ramen is what always is lacking and this kind of fixes that.
The best tip you gave me for quick "authentic" ramen is the itsuki ramen. So good !
Trying couple years after the video was made and it has changed my ramen making skills to another level! 👌🏻 this was sooooo good!
I think this would be a good alternative. Personal problem is that my stomach does not like instant noodles (and a great variety of different noodles, too. Even the ones made from scratch) and can't digest them. This results in tremendous amounts of abdominal pain that lasts for hours and a high fever after.
I'm still on the hunt for a easily digestible noodles and have yet to find one.
Would have picked up some shoyu from your shop but $64 shipping to Wisconsin is obscene. 3x the price of the bottle.
It shouldn't be that high still having issues with the automatic shipping calculations. What I've been doing is refunding any extra shipping charges once I get the final cost.
I noticed the automatic shipping was for expedited also. If you click shipping options its about 12$ to colorado (my location)
I just tried this recipe and its wild. So much flavor...so surprising!
Hey, how about a receipe with a really thick broth, Gokkei style? Thank you bro, your biggest fan from Germany
I'll have to look that one up. Thanks for watching!
I never knew I subbed to this channel but one thing for sure,
I don't regret subbing
Thanks very much!
just noticed your channel isnt actually as old as i expected, your videos definitely look professionally made and they really make me wanna try out the stuff you do in here, keep up the good work!
Thanks very much. RUclips have been very kind to me considering i've never edited videos until I started this channel.
yum! it took like 30 mins to boil thighs to temp but i didnt chop them up first. this looks way more practical. and delicious! thanks.
I've always spiced up my instant ramen by adding some separately cooked meat or an egg on top, but never thought to try doing it like this, adding to the "broth" itself. I'll have to try that out.
Yum!👍🌺 thank you for sharing!
I wish i had the money to make all these amazing ramen dishes, love watching you
Would you recommend searing the chicken meat before boiling? Just to get some color and bring out the oil faster?
I sure would.
Hmm, will need to try out Iida-san on my next trip to Japan, and if I ever make it out to Kanagawa. Tsuta is still my all time favorite, super complex even though it looks like simple bowl, minus the dollop of truffle oil 🤣. Glad to see the little clip with Brian in it. I don' think he's posted anything on his channel in a while.
i haven't been to japan in such a long time so i haven't had a chance to try all these places but I've heard good things about tsuta as well. Brian is the man!
Something I like to do is fry up some bacon, set aside for topping and then fry some green onion (or minced garlic, if your soup pack has a heavier flavour) in the rendered fat. A little soy sauce or oyster sauce in the bottom of the bowl before serving, grind on a bit of roasted sichuan pepper at the end, and a simple serving of instant feels like it suddenly has a lot more going on. Regular soft boiled egg and green onion for topping alongside the pork, of course.
Even better if you've got some leftover crispy fried ground pork from making dandan noodles the day before - if for some reason you *do* have some left over.
Sounds good!
Dude yes. This is great. Your content is so consistently good. Plus ramen is the bomb. Miso ramen is my jam though.
Thanks very much Al! Will do another miso ramen soon!
I love this! I kinda tweaked it a little by halfing the soy sauce and for the other half using worcestershire sauce instead. I also used the instant pork instead of beef and breaded then fried some pork to put on top with an egg. Instant ramen just got jazzy :)
Found your channel a few days ago and I love all your content! Have you considered making a video discussing the common ingredients you use & the differences between types/brands etc.?
Yeah i need to do a common ingredient video. People have been asking for it.
A bit late but what brand did you cook first ? Would love to try that one if it can be shipped to the US.
I can listen to your voice every day👌
Ahh remembering the days when spring onions were cut in circles 🙃
Ah I've been to Yugawara in February but I didn't know about that shop! Definitely gonna check it out another day
keep up the good work! your videos are great
Thanks very much
2 more questions, 1st, is it okay to just use sesame oil as my aroma oil when I make ramen? Also, what do you think about using bouillon/stock cubes to make soup?
What's the difference of putting a TBS shoyu and white onion in a bowl, then pouring soup in to it....or putting a TBS of shoyu and white onion in to the soup with the noodles?
Hey can I also ask if you always make fresh noodles and, if not, where you buy and what brand you buy of noodles..
This looks incredible, is there a vegan alternative to the chicken you could suggest? Getting that sheen and umami flavour quickly like this seems tough. I was thinking about rehydrating some shiitake in the after instead, and using a fragrance oil?
To all the people still watching this video in 2022, I actually have been doing something very similar for a long time. I didn't know that this was a thing lol.
So basically, I do the exact same thing except I use bone-in chicken thighs. I de-bone the chicken thigh and boil the bone in water for like 30-45 mins first, then use that broth instead of the water in this recipe. I know 45 minutes isn't a lot of time to extract the flavor from the bone, but I tasted the broth and it definitely tasted chickeny. I add the chicken meat exactly as he does, and it's basically the same thing as this, but with more flavor, in my opinion. I'm not sure if that's an accepted method, but it yields delicious results with even store-bought instant ramen. That method got me through a lot of rough, broke times in my life.
Loved this! As students we eat a lot of instant ramen and this is great advice to make it tastier 😊👍
So I tried this back with what I had on hand;
That being, a bag of frozen raw buffalo wings, a pack of the "whole pallet for $5" marchuan chicken ramen, and ordinary Kikkoman soy.
I didn't save any of the meat, but I did make a broth out of them, added a splash of canola oil because very little chicken fat actually rendered out.
The broth is definitely better than store bought, but not restaurant quality. I'd love to try it with the right soy sauce, some veggies, and better instant noodles.
Going to plan an excursion to my local Asian market tomorrow to see if I can find some of either.
Made it Mi Goreng instant ramen subbed in Shirataki noodles. Really flavorful. Def would do it again with Mayo and MSG
Where has this channel been my whole life ? 😂
What kind of instant ramen did you use? Like what brand and flavor? Could you possibly link an amazon link to it so I know what to buy?
im hungry now
Nice vid. Where did you get the first package of instant ramen (not the Sapporo one)
I found it at my local grocery store, it's a kitakata style ramen so they noodles are thicker and crinkly. Good stuff.
Saying "mouth feel" really gave me b99 vibes.
Great video, again!
I really like this idea! I think I'd rather slow fry the chicken skin in the bottom of the pan ahead of time because that way I could flavor the oil separately with a bit of chilli and ginger, plus the fried skin bits are an amazing crispy topping to go with the green onion!
i boil my noodles and soup in different pots. for the soup pot, chicken, skin down, sear, then add cold water and hondashi and a tsp of sugar, bring to boil, skim the foam, add sea weed to the soup . for the ramen pot, heat dry baking soda then add cold water. for dry noodles ill add while the water is cold, and rinse under cold water after, wash off excess starch. then top with sesame oil
Hi, You would not probably read this comment but, that is not saishikomiyou shouyu,
It's Sashimi you shouyu, soy suace for Sashimi....
It says Murasaki, which is a term for soy sauce in sushi bars.
Ah! I went to go buy one of the wood cutting board scrapers for my Dad, but you're already sold out! :( I hope you make more soon, and keep up the great work!
Sorry they sold out super quick. My dad is currently making more. He's getting a kick out of the fact that people want them.
@@WayofRamen no problem - I'm glad you and your dad are having success with them! I will keep an eye out.
you could just take the chicken out at the end and stir fry it with a pinch of brown sugar to caramelize it and a little ginger (think char chiu pork) then put it back on the plate... that would improve it 100x
Aloha, Mahalo for another great video. I live in Kailua, O'ahu. Are you on Maui by any chance? I used to live up in Kula for 12 great years. A hui hou.
I'm on kauai. Thanks for watching!
How long do you cook the chicken for?
Would this work with Maruchan Chicken or Beef flavor?
Love your channel and your content. Do you think you could show your take on okonomiyaki?
I plan to set up a second channel where I can translate and cook other Japanese recipes. There are a lot of good things out there on Japanese youtube!
There’s a channel by the owner of ramen nakamura (located in NYC) he interviews Iida San.
Yup, Nakamura-san was on my podcast
Way of Ramen it was an incredible and an insightful podcast
So this iidas engine quirk runs on ramen cool
Finally! Thank you!
Yes!!!! Thank you
Could it be made with miso instead of the fancy shoyu? I think that good miso is easier to get than a reduced shoyu, and reducing non low soduim sauce would probably make just a weird flavored salt.
Can anyone tell me more about the soy sauce shown in the video? It looks like Fueki Saishikomi Shoyu. I am a Kikkoman regular soy sauce kind of guy but would gladly buy this if it makes a big difference. Thanks!
yoo I have that hajime no ippo shirt too, good stuff in the video as well lol.
First start with a clean bowl
It is clean, those are spots in the bowl cause it's a homemade bowl.
Great hack. I know what I'm going to do next week. Play the pimp my ramen game.
Broo!! That’s Bad Snacks music! Right on
Oh no makes me hungry
Hello!! Can I request that you make a video on Niigata style shoyu ramen???
Ive been dabbling with doctoring up ramen (live on the main land in a desert, some things are easily accessable. If youd like i can share what ive made given what ingridents are available and i think its be super cool to see what you could do with it
鳥の出汁が出て美味しそうだね！私は塩味のインスタントラーメンを食べました。
What does he say at 2:04 150g of chicken ____? Looking at the original video it says もも which is thigh.
So, I sometimes acquire some of the Maruchan seimen shoyu ramen that the chef did and sell them in my online ramen shop. I could probably add this video as a tip on how to make it even better. 👀
I still have to try that one. I bet it's pretty good!
@@WayofRamen The Seimen ones are good but Itsuki remains to be (sort of) a hidden gem and I'm so happy you featured them in a video some time ago. Their noodles are straight so the final products looks as if it was from a restaurant. I'm really sad that I can't find any more of the spicy sesame tsukemen I bought two years ago
HELL YES you're blowing up!!!
It’s been impossible to find that double brewed soy sauce up in Vancouver, does your web store ship to Canada?
the supplier that i use actually just stopped bringing it in so even i can't get access to it. a good tamari will do though. similar use.
@@WayofRamen Oh that's very handy - any brand you like and amount guidance?
Thank you for this, really will try it tomorrow! :) I wonder if one would use tare instead of just plain shoyu, would that give more depth and flavour? Also, as an idea, could you perhaps make another series trying to recreate the chain restaurants ramen? Ippudo, Ichiran, Tenkaippin, etc.
I'm thinking of browning the chicken for a bit too, before adding in the water. I wonder if that would make any difference?
I think using a tare would work well too, just gotta watch the salt content
@@WayofRamen thank you, Ryan. How about also Ivan's ramen replica recipe? 😁👍
I would instead... first, brown/crisp up that thigh(whole, but deboned)) skin side down and also other side, then remove when cooked/browned. This would render the fat out for the soup, but also add a nice maillard flavor from the “fond” (brown bits) on pan. Then deglaze the pan fond with a lil sake or just the rest of recipe’s water; and continue his same recipe/steps.
If you deboned a thigh, then use that bone to flavor the soup instead of the meat.
Cooked thigh from earlier... put in separate pan, glaze with a quick tare or shouyu/honey, then slice, then top ramen.
😁
what brand of instant was it
Good question? There is no link to either ramen bags mentioned. 😠
I think the unseasoned chicken is worth changing. Maybe marinating the meat first will improve the flavor. If possible maybe change the cooking method for the chicken can also help.
Or change it for already flavored meats. Like a good sausage or leftovers from another dish.
I know it’s way of ramen but would you consider doing Saimin? It could widen the horizons and for you it’s a local Hawaiian thing.
Yeah I plan to do a saimin video eventually
Dope video and all, but how am I suppose to try out the recipe if neither ramen brands are linked or mentioned in your description? 🥵
Please link ramen used in video
Nice Hajime no Ippo shirt
Don't skim off foam, just blow air on it and it'll disperse! =D
I also lay a wooden spoon across the top of my pan. Does the trick every time.
I really wanted the wooden cutting board scrapper since I first saw it. Unfortunately you only ship in the USA. Would you consider making them available for inteernational shipping next time?
It's just that the shipping is very expensive outside of the US. Its more than the actual price of the scraper so I thought Noone would want it.
@@WayofRamen I would buy it :) It is always the norm that anything from the USA costs more in shipping than whatever you are buying. It is just life, but when you want something enough you pay if you can 😅
have you ever made ramen from soba or udon before?
Its all about ramen
Yo who's that on your shirt? Vegeta or Raditz? It's lowkey fire and I would also like one
Vegeta!
I think the chicken will taste a whole lot better if you brown it first before adding water it. Just one extra step for few minutes will change the taste a lot different
Browning isn't really a think in Japanese cooking for some reason.
The video of your buddies. That should be a podcast you put on RUclips.
It is from an episode of my podcast. The Japan roundtable episode
@@WayofRamen is the video on RUclips somewhere? Not just audio?
@@katemckay6173 just audio, but I may start putting up the video too
Beautiful, I wish I could like a thousand times.
Thanks for watching!
"I'm free! ..............still here..................awwww!"
i tried going on your shop and it loads the page but no products 😢
that bass tho
Wanted to buy the scraper but it doesnt seem that you ship internationally 😔
Sorry, the price for international shipping is so high, I thought people wouldn't want to buy it.
dude, I have the same Ippo shirt hahaha!
what is the soup base?
It was an instant shoyu ramen
I'm FREE!! @3:50
Putting a sear on the chicken before adding it to the soup would probably help a lot too
For some reason, Japanese people aren't that into browning when cooking. Not sure why.
Damn I wish I could buy your stuff from Europe! Gonna try it anyway soon
Sorry shipping is so expensive out of the US
U can never have too much rAmen
Great tip! Any advice for making ramen with shirataki noodles?
Never tried. Technically it wouldn't be ramen.
Damn this is nice
Shota ida xD Ida and aizawa Mix
can u show how to make tonkatsu his way
He doesn't do tonkotsu, only clear soups.
Can you use a fatty pork chop instead of chicken? I guess to make it porkier?
Name of soy sauce he uses?