dude: finally i can eat this legenda- Sano: *_GO TO A TABLE AND EAT!_* dude: ok chill *eats* Sano: *FASTER!* dude: okay i wil- Sano: *”you messed up“ stare*
Romans 10:9 That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved. decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along. Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation. for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church ruclips.net/user/theafricanrevival
Best Ramen I experience in Japan was from a small, busy, tiny shop all by itself next to the main road. The soup was so full of flavour, unlimited noodle and the fat droplets floating on the top. The chef would fling the noodles from the kitchen, fly the noodles though the air, the waiter would catch the flying fresh noodle in a metal basket and place them gently in your bowl of soup. Jaw dropping taste with a jaw dropping price so low.
I can’t even imagine the amount of flavor packed into that broth. That’s an insane amount of strong ingredients for a relatively small amount of liquid. Good video
Romans 10:9 That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved. decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along. Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation. for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church ruclips.net/user/theafricanrevival
My biggest cooking secret is "add chicken to your chicken". The more types of chicken you add the better. If you have the time, extract from the bones, add different brands of dried bullion, add different brands of chicken base. Layer the flavor. You can also add garlic to your garlic; dried, roasted, fresh minced at the beginning, fresh minced in the middle, fresh minced at the end, dried in the middle, fresh roasted garlic powder, lightly fried garlic powder. That lightly fried garlic powder is incredible stuff. I learned that trick from Indian curry. My most recent discovery is adding spices to a fry or boil on the top, and then letting them sit on the top for a minute or so before mixing them in. I have no idea what is going on, but there is more flavor somehow.
The heat makes the spices go crazy - the flavour "gets out" due to cooking them. Tip : when using spices, dont fry them more than 30-40seconds or you will get a bitter bitter taste. I use salt freely throught the whole process of cooking, but everything else I put almost at the end of frying/before boiling/baking. You already do it by letting them cook a bit on their own on top of the other ingridients and prior to mixing.
using any kind of storebought bouillon or powder (flavored salt and chemicals) should be your last possible resort for when you simply can't afford the real ingredients, particularly the bones and a natural source of glutamic and inosinic acid. the moment you depend on powders, you've made a cheap soup and that's all you'll taste.
@@darkiepoo8949 If you add many layers of chicken, and boil your food with the bouillon in it for at least an hour, the flavor becomes complex. I do not "rely" on any single ingredient, I add as many chicken flavors as I have on hand. If you have the time to add a little fried bouillon, baked bouillon, sun dried bouillon, bouillon fermented overnight in water and yeast, etc, then every flavor type will add together to make your dish so complicated that the natural tones of real broth and chicken will be amplified. Or you could just spend 6 hours steeping chicken marrow in a pot with an unopened bulb of garlic and an unpeeled onion, but who has the time for that? Add real chicken too, and taste every other thing that says "chicken" on it, if you think it will add to the flavor, add it too. I draw the line at chicken ramen flavor packets, but that is just because they are designed to flavor the food at the end of the process and they don't get more complex if you boil them for an hour, unlike bouillon and herbs, which improve over time spent in the pot. As for garlic powder. If it was purchased more than 3 months ago, don't use it if you are trying to make something taste amazing. Garlic powder loses most of its flavor fairly quick. If you want to revitalize it then you have to fry it for about 30 seconds, be sure not to burn it, but also not so short a time that you don't wake up the powder. It wasn't until I made a ton of curry before I learned that even dried spices can taste good, if you heat them up before adding them. Otherwise you have to use 3 or 4 times as much to get the same kick, and by that time you have over seasoned the pot and you would be better off not adding garlic at all than over garlic-ing your food. Fresh garlic is just easier to work with if you are trying to get the most flavor out of it. Again, fried, sun dried, baked, etc. The maillard reaction really helps garlic shine. Also, learning to fry things just the right amount is absolutely necessary to make good gravy, Spanish rice, stir fry, fried rice, etc. The most common mistakes are burning the food, and then the next time you cook you under-fry the food because you don't want it to burn, and then the vegetables are completely raw, the flour ads no flavor to the gravy, the rice just burns and sticks on, and the herbs never wake up so you use too much of them and then the dish turns bitter. Most ingredients have some bitter tones, and if you add more than you should the food turns bitter. If you activate 100% of the flavor in the food, then you can use the right amount of each ingredient, and the amount of bitter compounds will be low.
Hey! Nice video. Here is why the second day soup tastes different: 1. The components that make up the flavor of your stock are split into water soluble and oil soluble. The water soluble components are the sweet, salty umami bitter etc and these compounds bind to the water molecules. The oil soluble compounds are what makes up most of the “flavor” you identify like chicken (sulfur) pork etc etc. As your soup cooks oil comes out of the meat and picks up the oil soluble flavors from the other ingredients. Some of these fats remain in what appears as the “water” part of the soup. This is because the gelatin in the soup acts as an emulsifier and traps some of the oils coming out of the meat. As the soup settles overnight more oil will separate from the “water” and rise to the top. This leaves the water element of the soup having less “flavor”. This is also why shio ramen is so difficult. Most stores counteract this by using a 2 batch system for shio ramen. They use the stock made in a previous day, remove the oil and then add fraction of the same ingredients in a cheesecloth bag when heating/serving it the next day. Having more gelatin in the soup and using reverse osmosis water also helps it retain dissolved oils. The other thing about Sano sans recipe and all other shops is that they also make a super concentrated version of the broth that is added to the tare. Sake or other alchohol should be used in the tare as well for the alchohol soluble flavors to be extracted from raw ingredient. I hoped this helped.
This is why "fast is flavor ". This shio ramen base soup is very low in dissolved day molecules, & protein molecules which would otherwise bind to the fat. When reheated the next day, there was no fat or protein to have helped buns the umami flavor molecules to the water molecules. No flavor. Compare that to the fatty Mexican "birria" soup, or an Indian curry, w/ their heavy fat content, whose flavor profiles only get more intense as they get reheated overnight, or even after 3 nights (if they last that long!).
I am a Japanese who likes ramen. The secret of Mr. Sano's ramen is the part where pork bones and chicken bones are boiled separately. In my memory, pork bones are 6 hours and chicken bones are 1.5 hours. The reason for this is that the two materials have different odor times.
@@civon9287 You would start with the pork and then add the chicken with 1.5 hrs remaining. Then add the aromatics towards the end. This way everything is done at the same time
This does theoretically make sense. Even further, overboiling green onions and ginger can actually create a bitter aftertaste. Common knowledge is to never cook these more than 1 and a half hours. So best to add them along with, or after the chicken
@@usern4metak3ns technically we are both right; oni can simply be just spirits or demonic spirits (depends on the oni). And before you say anything the concept of a "demonic spirit" differes by religious belief so an oni or yokai can be a demonic spirit.
I tried making this. It was my first attempt at ramen. In hindsight, it probably wasn't the best one to start with. But I've serious watched this video 100 times and I just had to try it. I too am limited on the amount of ingredients I have access to where I am, so I did the best I could with it. It actually turned out very nice and made my house smell amazing. I made lots of mistakes with the scaling of ingredients( first time, remember) so I think I used a bit too much cabbage. But it still turned out ok. Definitely golden and beautiful to look at.
Grats, man ! Cooking is an essential skill and everyone should master it to a degree. Ive made a loot of broth in my days (both in home and in restaurants) but this one - Ive never seen this method of boiling before. You usually char the bones for that extra flavour, if your gonna boil it for 4-6h you dont have to worry that the juisez will stay in. They wont. Also our dude here overcooked the shit out of his vegetables and should have put the chiken bones/feet waaaay later in an 4h boil, but it was a first time I guess. Happy cooking, broskis I know im makimg ramen today 😅
@@PlaceGunToHeadWay said charing bones is more of a Western thing. The traditional Japanese way is to boil it. Watch his assessment of Jesse's tonkonsu video. He breaks the process down beautifully.
I laughed so damn hard when the poor guy @1:55 tried to compliment him and he responded "shut the fuck up! Eat quietly and shut up!" If I was there I would've gotten kicked out for laughing so hard.
It’s funny I didn’t laugh when I saw that part, but reading your comment made me laugh, and going back and watching with your perspective I laughed my ass off
It's been my passion project to cook ramen for the first time this year, and I decided to have a go at this, it's taken me all weekend to get it all done. But I've just eaten it and man did it turn out fantastic. Thankyou so much for the recipe, the gold colour of the soup was insane!
Many instant / pre-made mimic the real taste already, but the density and richness of the natural ingredients, and time spent for it, nothing can beat that taste
About the broth sitting. When I was on my way back from Japan last, there was an indepth japanese documentary on the history of ramen and the all time ramen Kings of Japan with their respective styles. They covered sano-san and a trick that he did to make his broth so dynamic, rich and thick was that he would do a combination of 3 different kinds of stock. Each similar but slightly different. The biggest difference was the simmer time. One part of the broth had been simmering for 3 days, one for 2 and 1 for 1.
just made this to about 80% accuracy, and the umami just explodes in your mouth. absolutely killer recipe! can't wait to go to the asian markets to try and 100% recreate it.
my Grandma told me that a Stew or Soup only needs to rest a day if you leave everything in to intensivy the taste. But also to build up a „mix taste“ of all ingredients. If you strain it you have to eat it right away.
Very angry japanese guy who is mad at kids for making noise and the Americans would still worship him. As a japanese person from that time, most likely he'd hate foreigners, other races, and women. But yeah that's excusable because AsIaN MasTeRrrr
Romans 10:9 That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved. decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along. Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation. for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church ruclips.net/user/theafricanrevival
Romans 10:9 That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved. decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along. Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation. for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church ruclips.net/user/theafricanrevival
The problem is nappa cabbage and katsuoboshi/dashi stock. If you want to prepare ahead/overnight, don't use nappa cabbage on your stock, because it loose freshnesh taste over time. The same with kombu/dashi stock. Don't mix them earlier. The best you can do is by make your stock ahead, then prepare katsuoboshi/kombu stock later on with your nappa cabbage when you are ready to eat it. Mix it hot and add your noodle. You are set. Try it. This way you can prepare the stock aheda whilst still has the freshness
Thank you so much for sharing these recipes, knowledge, trial and error, legendary examples and words from experts all around, i started getting "seriously" into ramen around one year ago and having people like you that share recipes and even things like the ending, where you explained and let us know about how a soup can change completely when chilled and used the day later, it is so so important to know and i thank you a lot for it!
I just moved and finally have a kitchen with some space and a decent Asian market nearby, I am so looking forward to finally trying more of these recipies.
@@AngelaMerici12 I've only been here 2 days but having a nice kitchen to work in is an amazing difference. It also doesn't hurt that there are 3-4 stores within walking distance that sell all kinds of ingredients I usually had to travel to buy. Only bad thing is I have to get some new pots and pans :D.
It's really good to see the sort of international aspects of this food. I'm from Hungary and my mother usually does sort of a similar broth that you made (except the dried shrimp and ginger) and she also transfers it to another pot ladle by ladle. Anyways, your ramen is beautiful, congratulations!
When I made the tori shoyu ramen from your channel, I cooled it down overnight and reheated it before serving. I added a green onion to the broth and let it simmer for an hour to reheat it, instead of adding vinegar. It turned out as the best ramen I've ever made(thank you). I wonder if the vegetables in the stock conflict with the meat when it's left to cool overnight. I don't have a lot to compare it too since it was the only time I made that recipe though.
Oh yea, this is the recipe of the legendary Ramen Demon, the man that was so stringent in his methods and ingredients, let's make it! *proceeds to forget half the recipe*
I don't think it makes any difference. It's super fine flakes. If it had to release bitterness, it will release it anyway. It's the same thing all throughout. But squeezing it hard forces the proteins to release more umami.
a good stock is frighteningly expensive, but nothing compares to one that is made with fresh ingredients. its just next level, and after eating it you are totally satisfied without being feeling "full"
Awesome! I really like the pork belly so I bought the book. I’m 100% sure that the way described in the book is not the same way you make it at the restaurant
I'm a bit confused. What are those tablespoons you're adding at 10:00 before the main soup? Shio tare and something else? Are you using all that dashi in the main soup or part of it goes into the shio tare, too? Thanks.
hi, at 10:04, you add the 2nd liquid to the bowl, before that you add the tare and the last is the soup/broth, so whats the 2nd liquid ? is that an oil ?
Pho soup does something similar. It's the reason the top pho chefs typically only add the spices towards the end of the long simmer. And if you chill and store the soup, you find that the next several days, the flavor and aroma from the spices become very muted.
yeah aromatics do get more muted, particularly when they get exposed to air. That's why ground black pepper, which has more surface area, gets blander over time while whole peppercorns stay way more pungent for longer. Maybe seal the broth in an airtight container if you do have to keep it overnight?
Sounds like my local sandwich guy, Vern. He makes "Oneils" a sweet potato bun breakfast style sandwich. So good. He has an attitude that some people just cant stand, but the food is amazing! Haha!
In western cooking you only rest liquids with the stuff still in it, like Bolognese or stew. Once the stuff is out you started the doomsday clock. The exception would be like a demi-glace where you make it and then use it over time, but that stuff is so thick and intense i doubt it really matters compared to a thin clear delicate soup. I loved the video!
Imagine all the entitled Karen’s this guy would piss off in America. “What do you mean I’m not allowed to smoke and wear perfume in here!? I just spent $14 on a bowl of ramen! That means I own this establishment and can do as I please! This is America! You’re trying to take away my rights!”
I dunno. People put up with the Soup Nazi (real guy, not just a Seinfeld character) who did the same sort of things. Of course, that was 20-odd years ago...
I know it's a late comment, but thank you for this video and for your whole channel! you've gotten me started on my learning to make ramen from scratch journey!
the reasoning for the initial boil of the chicken parts is that it really helps in order to have a clear final broth instead of a slightly cloudy one. I use to do the same when I was making consommé. Also I may an answer for the "catch" you were experiencing when it came to the broth not being as tasty the next day, the glutamine acids from the bonito and kombu most likely faded away for a lack of a better word. Just like regular sodium fades away. One way to counter that would be to re-season the broth using Monosodium glutamate
Coming back here for reference, yet again. Tried this recipe twice already adn I'm going to cook it again the day after tomorrow. It's quite complicated to get the bones described in the video, but I found that with chicken backs for flavour and pig feet for both collagen and pork flavour you get a good result. I'll try once again to be more true to the recipe, but those cuts are just not there to be found in Italy: I asked like 10 butchers in the area and it seems they just don't keep them, some right out refused to sell me the pork bones :(
I have tried the recipe and it's taste amazing, the umami flavour is absolutely mind blowing. The only difference I made with this soup is that I extracted the pork fat first before I start with the soup and while extracting the pork fat I added ginger & star anise to enhance the flavour. Thank you for sharing, hope to see more amazing recipes in the future.
Amateur cook here. Did you use all the dashi into the main soup? I am confused as to where the shio tare goes and whether some of the dashi is used in the shio tare, too. Thanks!
Congrats on a great channel! This video so reminded me of the movie Tampopo, where the 'old master' played by the legendary Yoshi Kata instructs Tampopo in how to make the soup for her new ramen shop. If you like ramen, this movie shot in the mid 80s is a must :) .... Re flavours degrading overnight, I noticed that many times with soups or stew containing a cruciferous veggie (unless balanced out by some other ingredients or spices). I can imagine that this contributes to the flatness you described.
I work in the middle east and stuff like mirin was hard to come by so I didnt use it. But I used the following Beef bones (not femur but other soup bones) Chicken bones (backs and other parts came with it and had some meat on the bone Chicken feet as instructed Same aromatics as instructed Katsuobushi added to water from simmered kombu for the dashi, simmered again then added to the pot. Beef fat Soup came out fanstastically golden after 4 hrs and was packed with umami as described. Incredible recipe.
A method of clarifying any stock with a significant portion of dissolved gelatin, comes from a famous English chef, Heston Blumenthal. He uses the freeze/thaw method in which he ladles the fresh stock into a container, or freezer bag made for liquids, bone, through a conical sieve. He then chills the stock until throughly frozen. The night before usage, he takes the now solid slab of stock, and wrap the entire thing in multiple layers of muslin. He discovered that, between the muslin, and the molecular structure of gelatin itself, both act as pretty fine strainers, at an almost a microscopic level. The result is an very pure stock, which, depending on the base, looks like a deep white wine. Thinking about what you said about the dashi going 'flat', now that dry ice is no longer that inaccessible, I suggest trying the same; ladle everything in a liquid proof freezer bag, wait until it reaches room temperature, then plunge it into the dry ice, long enough until the entire thing is completely frozen solid. Once solid, lay a number of large enough muslin sheets on a big enough deep tray, in a way that can then be used to wrap the entire block, with no gaps. Then placed the wrapped up block, into that tray, or, likely better, a deep enough dish, then wait until completely defrozen. What's left behind is all the unwanted particulates, even unavoidable small flecks ...
Gosh it looks so pretty good I'm amazed how many ingredients are packed in so small amount of broth it reminds me home where for 1l was used about 8 types of veggies
Thank you for this recipe. Its such a hit in my house that I've made this twice already for my family. We haven't noticed any "day 2 degradation" that you did, and on day 2 its just as flavourful as day 1. I can't recommend this one enough. Its super easy for beginners, super fast, and the depth of flavour rivals some 12+ hour ramen I've had. Some Edits: For the Tare, I made half a recipe, which is probably good for 20+ bowls of soup. Its easily kept for 2 weeks, and should be good for several more months with the amount of salt in it. You don't need much tare. We do one soup spoon of tare per 3 ladles. The flavour from the tare hasn't faded or changed, despite using dashi as a base. No "fishy" taste to be had, as what normally happens in my experence if you keep dashi for more than a few days. This ramen is also excellent for "dressing up" even though the Demon would probably have my head for what we did to it this time. Instead of a flavour oil, what we do is pan-fry some ground pork, cabbage, scallion and onion together, and then this is what we add to the soup bowls as a topping. The pork fat takes in the the onion and scallion, while the pork really completes the ramen as a full meal, as without it I normally start feeling hungry again soon after. For soups that can take a boil, you can also use the soup to deglase the pan or wok, and really get all that flavour from the browned veggies and pork into your soup. We also do some of Ivan Orkin's soy sauce eggs, which are very good if you have not tried them yet. My dad also adds Shichimi togarashi and chili oil to his, but I'm not a fan of the spice.
Thank you for your lessons. BTW, where can I use the very first stock, Katsuo Stock, 3:00? I saw that the second Chicken stock and the third Shiitake mushroom stock are madden, mixed, and used. However, I don’t know where to use the first stock, Katsuo stock..? Thank you.
just an educated guess with some syance Salt and Oil have an awkward relationship. Salt likes to pull moisture to expand and separate, and oil likes to be everywhere but also connected. They are like the perfect match but also hate each and will try to avoid each other. When you throw something in-between is when they can finally be together. My best assumption is that, when you made the broth and added in the dashi soup, they bonded perfectly and allowed all the wonderful flavors to shine. Salt is really great at bringing out flavors and oil is really great at holding in flavors. Once you chilled it, the fat and oil squeezed out tiny salt particles that began to enshroud and destroy the flavor. Basically the same idea when you put to much salt on something, all you taste is salt. That is what happened but at a very microscopic level. Reheating the broth allowed the oil and salt to bond again, but not to the same extent since the flavor particles were destroyed or enshrouded. Without those flavor particles to properly bind both the oil and salt, it doesn't give the same impact as a fresh made broth. I would surmise, the ramen was well salted and delicious. It is shio ramen after all. The day after though, it was probably not more salty, but the taste of salt was more pungent. That pungency masked the original flavor of the broth. The fact that you always kept trying not to bubbling boil, and careful straining, could indicate that these flavor particles were sitting at a perfect level on creation. The bond was just right, until it was chilled. Edit: For an example that can be easily tried. When you eat cold soup or broth, you will generally taste more salt. It follows the same science as what I mentioned.
That sounds like a good theory but sadly it sounds like it contains some scientific mistakes that make it impropable. Salt will not be pulled out by the oil, as a hydrophilic material it has an extremely good solvability in water and a poor one in oil. Also, the amount of salt is too low for any cristallisation taking place during cooldown, so it is unlikely that solid salt would form. I would guess that a lot of taste is simply lost by oxidation with the surrounding air over time during storage and reheating
No no....this one come with history, special one. Gordon is one crazy chef, audiences like his angrr action, how strict, judging, his kitchen Reality shows, fight with customers. That’s how he got attention by his fan.
Interesting about Sano. On the soup: I have a feeling you didn't cook that stuff enough. When I worked in a ramen shop we boiled the bones and broth overnight, every night. Probably about 6-8 hours. Then we strained it all out each morning and kept the broth warm but not boiling.
I actually think that the flavour develops even more the next day bit you have to keep all the ingredients in it overnight so that means cooling it with all the ingredients, then if you want clarity you can try egg whites like how the french make consommé, but if you salt scrub the meats and bones and double boil it then it should be pretty clear. I also rinse and blanche the other ingredients too. Also, another thing to keep in mind is the taste of salt lessens over time so usually food that is heated up again gets salted again too. Thanks for sharing.
I’m making this today, and I have to say I underestimated the amount of preparation that goes into making it. Well, to be perfectly honest I just forgot to have two dashi stocks kombu-soaking over night, now I only have one. I used that for making the shio tare and I‘m using the first two hours of the soup‘s cooking time to soak the second one for the soup dashi stock. I hope it’ll be okay. Has anyone else made that soup? I used two fresh chicken backs and two lay-hen chicken back, and left quite some meat on them. Also, I couldn’t get pork femurs so I went for spare ribs instead, which I cut the meat away from. Will let you know how ir went.
Following up - what went well: - chicken bones - soaking the dashi for only 2 hours instead of over night (hot water helps) - chicken oil (added garlic and negi and went quite dark - super happy with the result) What didn’t go well: - the soup and the shio tare lost all seafood flavor the next day (as expected) - pork ribs do not yield enough pork flavor or fat - added some quickly blanched pak choi for my wife, which i boiled in her soup. That made the soup a bit bitter.
ribs dont work - yоu need something with marrow inside. You boild them for so long exactly to have that extracted and melted into the broth. Also no meaty parts, just bones 😂
Great recipe, it really harks back toward some really classic techniques... Much like those old Cantonese cuisine cooking techniques making Ultra clear superior broths etc.... The soup losing flavour in a lighter soup like this is due to oxidation of "top notes" or sharpness especially with glutamate rich but clear soups like this as opposed to emulsified soups
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1:54
dude: wow this ramen is so good
Sano: stfu
dude: yes chef
dude: finally i can eat this legenda-
Sano: *_GO TO A TABLE AND EAT!_*
dude: ok chill *eats*
Sano: *FASTER!*
dude: okay i wil-
Sano: *”you messed up“ stare*
😂
Seriously no matter how delicious his ramen would be, I ain't gonna eat there. I pay not only for the food but also for the experience of a place.
@@gwapoo Ok
@@gwapoo that's precisely the experience of a place you slow minded
You fool, he didn't yell at those children because he hated them, he yelled at them because he needed their tears for the broth.
Secret tare
🤣😂🤣😂 I knew it!!!
... I'm off to yell at the neighbour's kids... with a measuring cup... How many tears, do u figure?
Mffftt..... so salty...
@@giingersnappz6203 Depends on the neighborhood. If it's my old hood. About a cup. of your own tears.
Toriko
Ramsay: yelling at his cooks 🚫
Sano: yelling at his customers ✔️
if you yell at the customers it doesnt matter . if you yell at the cooks you lose cooks
you do not smoke in my house ..you dig me
@@trippcailean9594 sadly many executive chefs thinks that cooks are worthless 😔
true ramen nazi.
Romans 10:9
That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved.
decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along.
Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation.
for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church ruclips.net/user/theafricanrevival
Best Ramen I experience in Japan was from a small, busy, tiny shop all by itself next to the main road. The soup was so full of flavour, unlimited noodle and the fat droplets floating on the top. The chef would fling the noodles from the kitchen, fly the noodles though the air, the waiter would catch the flying fresh noodle in a metal basket and place them gently in your bowl of soup. Jaw dropping taste with a jaw dropping price so low.
cool story b1tch, now go make me a sammich, prison punk
Do you recall the restaurants name?
And or location?
Where
What's THE NUMBERS MASON!
I can’t even imagine the amount of flavor packed into that broth. That’s an insane amount of strong ingredients for a relatively small amount of liquid. Good video
yeah it was really good... for that day
Romans 10:9
That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved.
decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along.
Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation.
for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church ruclips.net/user/theafricanrevival
@@jomoloho5056 Please just drop. Just stop...
i can
My biggest cooking secret is "add chicken to your chicken". The more types of chicken you add the better. If you have the time, extract from the bones, add different brands of dried bullion, add different brands of chicken base. Layer the flavor. You can also add garlic to your garlic; dried, roasted, fresh minced at the beginning, fresh minced in the middle, fresh minced at the end, dried in the middle, fresh roasted garlic powder, lightly fried garlic powder. That lightly fried garlic powder is incredible stuff. I learned that trick from Indian curry. My most recent discovery is adding spices to a fry or boil on the top, and then letting them sit on the top for a minute or so before mixing them in. I have no idea what is going on, but there is more flavor somehow.
The heat makes the spices go crazy - the flavour "gets out" due to cooking them. Tip : when using spices, dont fry them more than 30-40seconds or you will get a bitter bitter taste. I use salt freely throught the whole process of cooking, but everything else I put almost at the end of frying/before boiling/baking.
You already do it by letting them cook a bit on their own on top of the other ingridients and prior to mixing.
using any kind of storebought bouillon or powder (flavored salt and chemicals) should be your last possible resort for when you simply can't afford the real ingredients, particularly the bones and a natural source of glutamic and inosinic acid. the moment you depend on powders, you've made a cheap soup and that's all you'll taste.
@@darkiepoo8949 If you add many layers of chicken, and boil your food with the bouillon in it for at least an hour, the flavor becomes complex. I do not "rely" on any single ingredient, I add as many chicken flavors as I have on hand. If you have the time to add a little fried bouillon, baked bouillon, sun dried bouillon, bouillon fermented overnight in water and yeast, etc, then every flavor type will add together to make your dish so complicated that the natural tones of real broth and chicken will be amplified. Or you could just spend 6 hours steeping chicken marrow in a pot with an unopened bulb of garlic and an unpeeled onion, but who has the time for that? Add real chicken too, and taste every other thing that says "chicken" on it, if you think it will add to the flavor, add it too. I draw the line at chicken ramen flavor packets, but that is just because they are designed to flavor the food at the end of the process and they don't get more complex if you boil them for an hour, unlike bouillon and herbs, which improve over time spent in the pot.
As for garlic powder. If it was purchased more than 3 months ago, don't use it if you are trying to make something taste amazing. Garlic powder loses most of its flavor fairly quick. If you want to revitalize it then you have to fry it for about 30 seconds, be sure not to burn it, but also not so short a time that you don't wake up the powder. It wasn't until I made a ton of curry before I learned that even dried spices can taste good, if you heat them up before adding them. Otherwise you have to use 3 or 4 times as much to get the same kick, and by that time you have over seasoned the pot and you would be better off not adding garlic at all than over garlic-ing your food. Fresh garlic is just easier to work with if you are trying to get the most flavor out of it. Again, fried, sun dried, baked, etc. The maillard reaction really helps garlic shine.
Also, learning to fry things just the right amount is absolutely necessary to make good gravy, Spanish rice, stir fry, fried rice, etc. The most common mistakes are burning the food, and then the next time you cook you under-fry the food because you don't want it to burn, and then the vegetables are completely raw, the flour ads no flavor to the gravy, the rice just burns and sticks on, and the herbs never wake up so you use too much of them and then the dish turns bitter. Most ingredients have some bitter tones, and if you add more than you should the food turns bitter. If you activate 100% of the flavor in the food, then you can use the right amount of each ingredient, and the amount of bitter compounds will be low.
Hey! Nice video. Here is why the second day soup tastes different:
1. The components that make up the flavor of your stock are split into water soluble and oil soluble. The water soluble components are the sweet, salty umami bitter etc and these compounds bind to the water molecules. The oil soluble compounds are what makes up most of the “flavor” you identify like chicken (sulfur) pork etc etc. As your soup cooks oil comes out of the meat and picks up the oil soluble flavors from the other ingredients. Some of these fats remain in what appears as the “water” part of the soup. This is because the gelatin in the soup acts as an emulsifier and traps some of the oils coming out of the meat. As the soup settles overnight more oil will separate from the “water” and rise to the top. This leaves the water element of the soup having less “flavor”. This is also why shio ramen is so difficult. Most stores counteract this by using a 2 batch system for shio ramen. They use the stock made in a previous day, remove the oil and then add fraction of the same ingredients in a cheesecloth bag when heating/serving it the next day. Having more gelatin in the soup and using reverse osmosis water also helps it retain dissolved oils. The other thing about Sano sans recipe and all other shops is that they also make a super concentrated version of the broth that is added to the tare. Sake or other alchohol should be used in the tare as well for the alchohol soluble flavors to be extracted from raw ingredient. I hoped this helped.
this is a great explanation. thank you
i assume this is the main reason for the chicken feet? the extra collagen ?
Very interesting ex0lanation , compliments for your deep knowledge
This is why "fast is flavor ". This shio ramen base soup is very low in dissolved day molecules, & protein molecules which would otherwise bind to the fat. When reheated the next day, there was no fat or protein to have helped buns the umami flavor molecules to the water molecules. No flavor.
Compare that to the fatty Mexican "birria" soup, or an Indian curry, w/ their heavy fat content, whose flavor profiles only get more intense as they get reheated overnight, or even after 3 nights (if they last that long!).
Use a cheese cloth with a strainer right under. The integrity and clarity of the soup should be incredibly beautiful.
STFU!
Cheese cloth?
@@digitalbands5371 bruh hahaha are u angry
@@jadentran9895 He means ''chinese''
And yup, that helps a lot.
Chinese strainer and cloth on it.
I am a Japanese who likes ramen. The secret of Mr. Sano's ramen is the part where pork bones and chicken bones are boiled separately. In my memory, pork bones are 6 hours and chicken bones are 1.5 hours. The reason for this is that the two materials have different odor times.
Could you not just boil them together and take the chicken bones out after 1.5 hrs of simmering?
Could you not just boil them together and take the chicken bones out after 1.5 hrs of simmering?
@@civon9287 You would start with the pork and then add the chicken with 1.5 hrs remaining. Then add the aromatics towards the end. This way everything is done at the same time
Ramen has so many tricks, only discovered by experience. This is a science!!!
This does theoretically make sense. Even further, overboiling green onions and ginger can actually create a bitter aftertaste. Common knowledge is to never cook these more than 1 and a half hours. So best to add them along with, or after the chicken
Anyone reminded of that Seinfeld episode of the soup nazi?
Yes. I lived in Japan and lived next door to the gyoza Nazi. It was so delicious...so you put up with it.
As soon as he mentioned the line and the rules, I looked for this comment.
I thought of that also.
No ramen for you
@@tavor2099 Darn it, I was craving it for dinner tonight. 😄
when you're so intimidating you're called A DEMON. you know you've made it in life
Oni are spirits not demons. Demon is a generic Christian term for everything supernatural other than ghosts and angels
@@usern4metak3ns oni is a demonic spirit.
@@forastero54321 incorrect. Japanese lore doesn't really define demon. Just a spirit. With rules and goals of its own.
@@usern4metak3ns technically we are both right; oni can simply be just spirits or demonic spirits (depends on the oni).
And before you say anything the concept of a "demonic spirit" differes by religious belief so an oni or yokai can be a demonic spirit.
Isn't "oni" supposed to translate into "ogre"? And the term for demon being "akuma"?
I tried making this. It was my first attempt at ramen. In hindsight, it probably wasn't the best one to start with. But I've serious watched this video 100 times and I just had to try it. I too am limited on the amount of ingredients I have access to where I am, so I did the best I could with it. It actually turned out very nice and made my house smell amazing. I made lots of mistakes with the scaling of ingredients( first time, remember) so I think I used a bit too much cabbage. But it still turned out ok. Definitely golden and beautiful to look at.
Nice job! That's awesome
The fish flakes are so expensive.
@@BGRUBBIN it isn't easy to make, that's why. It is well worth buying though for making ramen
Grats, man ! Cooking is an essential skill and everyone should master it to a degree. Ive made a loot of broth in my days (both in home and in restaurants) but this one - Ive never seen this method of boiling before. You usually char the bones for that extra flavour, if your gonna boil it for 4-6h you dont have to worry that the juisez will stay in. They wont. Also our dude here overcooked the shit out of his vegetables and should have put the chiken bones/feet waaaay later in an 4h boil, but it was a first time I guess.
Happy cooking, broskis I know im makimg ramen today 😅
@@PlaceGunToHeadWay said charing bones is more of a Western thing. The traditional Japanese way is to boil it. Watch his assessment of Jesse's tonkonsu video. He breaks the process down beautifully.
I laughed so damn hard when the poor guy @1:55 tried to compliment him and he responded "shut the fuck up! Eat quietly and shut up!" If I was there I would've gotten kicked out for laughing so hard.
It’s funny I didn’t laugh when I saw that part, but reading your comment made me laugh, and going back and watching with your perspective I laughed my ass off
He might slit you throat
@@RichardColwell1 yeah honestly that just makes it seem like he's playing a character not mad
Seriously reminds me of chow at boot camp. though slightly better tasting.
I would have flipped out and left. I'm so glad these are probably "japanese only" establishments.
Customer: “Chef, This soup is really good!”
Sano-San: Shut the FUCK up!
Customer: 0-o
Sano-San: Eat quietly! Shut up!
Customer: I hate my life.
Hehehehe😈
LMFAO 😆😆
lmao
XSkletonKingX : i must be a fun guy
Would have been cooler if he said, "Don't talk,just eat"
"if you're like me you just gotta use what you have" sano-san sounds like the kind of guy who would not be okay with that
I need a Sano-san inspired ramen anime immediately after watching this video
I would definitely watch that
Imagine a anime fight of Sano-San vs Gordon Ramsay.
Yes
Food wars lol.
chester lestrange bUt ItS nOt ThE sAmE
It's been my passion project to cook ramen for the first time this year, and I decided to have a go at this, it's taken me all weekend to get it all done. But I've just eaten it and man did it turn out fantastic. Thankyou so much for the recipe, the gold colour of the soup was insane!
Many instant / pre-made mimic the real taste already, but the density and richness of the natural ingredients, and time spent for it, nothing can beat that taste
About the broth sitting. When I was on my way back from Japan last, there was an indepth japanese documentary on the history of ramen and the all time ramen Kings of Japan with their respective styles. They covered sano-san and a trick that he did to make his broth so dynamic, rich and thick was that he would do a combination of 3 different kinds of stock. Each similar but slightly different. The biggest difference was the simmer time. One part of the broth had been simmering for 3 days, one for 2 and 1 for 1.
Hello, could you give me the name of the documentary please ?
Respect for anyone who got patience to cook food that takes more than 20-30 mins.
This is actually a pretty short cook time for ramen
aha ramen can go for 2 hr or 3 average
Well the food is cooking and you can do other things, just check periodically.
There are some recipes that take 5-6 hours of cooking especially in Chinese cuisine.
Rendang, a dish from my region, can take a day+ to make, if you want the perfect taste.
just made this to about 80% accuracy, and the umami just explodes in your mouth. absolutely killer recipe! can't wait to go to the asian markets to try and 100% recreate it.
my Grandma told me that a Stew or Soup only needs to rest a day if you leave everything in to intensivy the taste. But also to build up a „mix taste“ of all ingredients. If you strain it you have to eat it right away.
Yeah I may experiment with resting with everything in it.
@@WayofRamen Maybe everything but not the most bitter stuff like cabbage. And/Or ad some of the aromatics the next day for a bit?
@@tobiastho9639 I didn't know that cabbage is bitter. Where did you read this?
MKSVEN, is your grandma Japanese?
@@tomatojuice12 no, she is german 😉 Lot‘s off veggies, soups and stews here.
R.I.P Sano-san (Minoru Sano)
Lived as Ramen Chef, died as every ramen chef's hero
It was a silent service.
His final wish was to be made into a ramen and served at the 2021 tokyo olympics
@@LeanandG13 no shit
Very angry japanese guy who is mad at kids for making noise and the Americans would still worship him. As a japanese person from that time, most likely he'd hate foreigners, other races, and women. But yeah that's excusable because AsIaN MasTeRrrr
I bet ya no one attended.
So Sano is basically the soup nazi from Seinfeld but in Japan.
Rāmen wa arimasen! 😂
I was thinking the SAME thing 😂😂😂
Yeah they must have taken this Guy as Inspiration.
Romans 10:9
That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved.
decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along.
Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation.
for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church ruclips.net/user/theafricanrevival
No ramen for you. Come back one year hahahaa
“Chef this soup is so go...”
*”SHUT TF UP AND EAT MY FOOD”*
You mean 'meat' ?😂
@@bunnygirl8482 yass 😏
Romans 10:9
That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved.
decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along.
Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation.
for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church ruclips.net/user/theafricanrevival
The problem is nappa cabbage and katsuoboshi/dashi stock.
If you want to prepare ahead/overnight, don't use nappa cabbage on your stock, because it loose freshnesh taste over time. The same with kombu/dashi stock. Don't mix them earlier. The best you can do is by make your stock ahead, then prepare katsuoboshi/kombu stock later on with your nappa cabbage when you are ready to eat it. Mix it hot and add your noodle. You are set. Try it. This way you can prepare the stock aheda whilst still has the freshness
Thank you so much for sharing these recipes, knowledge, trial and error, legendary examples and words from experts all around, i started getting "seriously" into ramen around one year ago and having people like you that share recipes and even things like the ending, where you explained and let us know about how a soup can change completely when chilled and used the day later, it is so so important to know and i thank you a lot for it!
Jeez I got anxiety just from imagining going to this guys ramen shop...
there are other guys who are still alive that are pretty intense as well, though not to Sano-san's level.
my junk shribbled
I would love that. I like to just sit down and eat
@@Antonin1738 same here I hate all the yapping and the smells of either smoke or perfume getting into your meal
Same here
I just moved and finally have a kitchen with some space and a decent Asian market nearby, I am so looking forward to finally trying more of these recipies.
I'm really looking forward to a bigger kitchen!
@@AngelaMerici12 I've only been here 2 days but having a nice kitchen to work in is an amazing difference. It also doesn't hurt that there are 3-4 stores within walking distance that sell all kinds of ingredients I usually had to travel to buy. Only bad thing is I have to get some new pots and pans :D.
Same!!
@@nadtz That's awesome!! 👍
It's really good to see the sort of international aspects of this food.
I'm from Hungary and my mother usually does sort of a similar broth that you made (except the dried shrimp and ginger) and she also transfers it to another pot ladle by ladle.
Anyways, your ramen is beautiful, congratulations!
When I made the tori shoyu ramen from your channel, I cooled it down overnight and reheated it before serving. I added a green onion to the broth and let it simmer for an hour to reheat it, instead of adding vinegar. It turned out as the best ramen I've ever made(thank you). I wonder if the vegetables in the stock conflict with the meat when it's left to cool overnight. I don't have a lot to compare it too since it was the only time I made that recipe though.
Thanks very much for trying that out! It could be that the flavors of the vegetables mellowed out.
the soup is so golden. looks like the animated soup from flavours of youth
Hello
please try this soup
ruclips.net/video/x6kV8p2tVqY/видео.html
Or Food wars
Oh yea, this is the recipe of the legendary Ramen Demon, the man that was so stringent in his methods and ingredients, let's make it!
*proceeds to forget half the recipe*
I've never seen hainted soup before, but pretty sure that bowl of broth is a bowl of malice.
FYI, Usually you want avoid really squeezing out and pressing the katsuobushi because that releases a lot of bitterness into the dashi
I haven't noticed it, but I'll try not squeezing it in the future
What is the reason behind that? What does squeezing the fish flakes do that the hot water already hasn't? Or is it just word of mouth wivestale?
Lmfao it's not tea dude, this comment is not true.
But why though? I know squeezing citrus fruits too much will cause bitterness, but how does that apply to bonito flakes too?
I don't think it makes any difference. It's super fine flakes. If it had to release bitterness, it will release it anyway. It's the same thing all throughout. But squeezing it hard forces the proteins to release more umami.
"There's supposed to be bread in here..."
Sano-San: "You want bread??"
"Yes, please!"
Sano-San: SIXTY YEN.
"What!?!"
Sano-San:
" *NO SOUP FOR YOU!* "
NANI???
Lmfaooo
Finally a soup nazi reference
60 yen is like 60 cents though... Seems reasonable
60 yen is totally reasonable
Shio is by far the most underrated bowl of ramen. Delicate and simple, not easy.
a good stock is frighteningly expensive, but nothing compares to one that is made with fresh ingredients. its just next level, and after eating it you are totally satisfied without being feeling "full"
Guy talks on the phone. . . .
Sano-San: No ramen for you! For 2 months. Next!
Guy- farts!
Sano-San- you're banned for 10 years!
What's that you're adding at @10:05 pleeeaaase ? I can see ha add the shiotare but since the dashi is fully added to the broth i'm wondering ..
I worked at Momofuku Noodle Bar for a few years. This is A+ content and execution. I look forward to more.
Awesome! I really like the pork belly so I bought the book. I’m 100% sure that the way described in the book is not the same way you make it at the restaurant
Sano-San is like the “Soup Nazi” from Seinfeld
Or the soup nazi is like sano-san
I'm a bit confused. What are those tablespoons you're adding at 10:00 before the main soup? Shio tare and something else? Are you using all that dashi in the main soup or part of it goes into the shio tare, too? Thanks.
Lol the clip! Around 2:00
Customer: "Sano San this ramen is so good!"
Sano san: "Shut the fuck up, be quiet and eat!"
and some Chinese cooking tips: when you pre-boil meat, start with cold water. Blenching the meat and bones in boiling water doesn't do anything.
hi, at 10:04, you add the 2nd liquid to the bowl, before that you add the tare and the last is the soup/broth, so whats the 2nd liquid ? is that an oil ?
Pho soup does something similar. It's the reason the top pho chefs typically only add the spices towards the end of the long simmer. And if you chill and store the soup, you find that the next several days, the flavor and aroma from the spices become very muted.
As a Vietnamese. I can confirm this
yeah aromatics do get more muted, particularly when they get exposed to air. That's why ground black pepper, which has more surface area, gets blander over time while whole peppercorns stay way more pungent for longer. Maybe seal the broth in an airtight container if you do have to keep it overnight?
no it doesnt
@@riotstamp do u even cook haha
oh come on you really comparing ramen to pho? lol
Sounds like my local sandwich guy, Vern. He makes "Oneils" a sweet potato bun breakfast style sandwich. So good. He has an attitude that some people just cant stand, but the food is amazing! Haha!
Oh my gosh... This video just opened a whole new world to me. My kitchen is going to love me. Haha
He should be in Shokugeki no soma, ive only ever heard explanations like that in that anime, god has blessed me with ur channel indeed...
Hey thanks very much!
In western cooking you only rest liquids with the stuff still in it, like Bolognese or stew. Once the stuff is out you started the doomsday clock. The exception would be like a demi-glace where you make it and then use it over time, but that stuff is so thick and intense i doubt it really matters compared to a thin clear delicate soup. I loved the video!
There's consommé
I love when a person is really really really good at something, he is called a demon of that thing he is good at
Imagine all the entitled Karen’s this guy would piss off in America.
“What do you mean I’m not allowed to smoke and wear perfume in here!? I just spent $14 on a bowl of ramen! That means I own this establishment and can do as I please! This is America! You’re trying to take away my rights!”
I would have loved to watch a show called "Sano vs Karens"
@@WayofRamen 🤣👌 HAHAHAHHAHH I want to somebody call Netflix
I dunno. People put up with the Soup Nazi (real guy, not just a Seinfeld character) who did the same sort of things. Of course, that was 20-odd years ago...
People still smoke in restaurants?!? Eww
I just got incredibly upset at a fictional person
I actually would like to see more videos like this where you try out famous recipes
The chill rapidly and heating up in small batches is a food and safety measure.
I know it's a late comment, but thank you for this video and for your whole channel! you've gotten me started on my learning to make ramen from scratch journey!
Love this video. Just wondering why people think they're better than Sano san now?
the reasoning for the initial boil of the chicken parts is that it really helps in order to have a clear final broth instead of a slightly cloudy one. I use to do the same when I was making consommé. Also I may an answer for the "catch" you were experiencing when it came to the broth not being as tasty the next day, the glutamine acids from the bonito and kombu most likely faded away for a lack of a better word. Just like regular sodium fades away. One way to counter that would be to re-season the broth using Monosodium glutamate
Coming back here for reference, yet again. Tried this recipe twice already adn I'm going to cook it again the day after tomorrow. It's quite complicated to get the bones described in the video, but I found that with chicken backs for flavour and pig feet for both collagen and pork flavour you get a good result. I'll try once again to be more true to the recipe, but those cuts are just not there to be found in Italy: I asked like 10 butchers in the area and it seems they just don't keep them, some right out refused to sell me the pork bones :(
Wait so literally a Japanese version of the Soup Nazi from Seinfield?
lmao yess
Exactly
Except the soup nazi is a ripoff.
@@forastero54321 how so?
@@yellowmonkee0 I don't know, but it is.
At 10:04 , you add second liquid. What is that ? Thanks.
I have tried the recipe and it's taste amazing, the umami flavour is absolutely mind blowing. The only difference I made with this soup is that I extracted the pork fat first before I start with the soup and while extracting the pork fat I added ginger & star anise to enhance the flavour. Thank you for sharing, hope to see more amazing recipes in the future.
Amateur cook here. Did you use all the dashi into the main soup? I am confused as to where the shio tare goes and whether some of the dashi is used in the shio tare, too. Thanks!
"man this soup is good!"
Sano- "SHUT THE F*CK UP"
What a legend 😂
His cool and calm demeanor is so intimating.
Congrats on a great channel! This video so reminded me of the movie Tampopo, where the 'old master' played by the legendary Yoshi Kata instructs Tampopo in how to make the soup for her new ramen shop. If you like ramen, this movie shot in the mid 80s is a must :) .... Re flavours degrading overnight, I noticed that many times with soups or stew containing a cruciferous veggie (unless balanced out by some other ingredients or spices). I can imagine that this contributes to the flatness you described.
Just looking at the clear soup makes me crave for ramen.
I work in the middle east and stuff like mirin was hard to come by so I didnt use it. But I used the following
Beef bones (not femur but other soup bones)
Chicken bones (backs and other parts came with it and had some meat on the bone
Chicken feet as instructed
Same aromatics as instructed
Katsuobushi added to water from simmered kombu for the dashi, simmered again then added to the pot.
Beef fat
Soup came out fanstastically golden after 4 hrs and was packed with umami as described. Incredible recipe.
That soup color was like the final boss in an anime cooking competition.
This is what I imagine Estus from Dark Souls looks like.
A method of clarifying any stock with a significant portion of dissolved gelatin, comes from a famous English chef, Heston Blumenthal. He uses the freeze/thaw method in which he ladles the fresh stock into a container, or freezer bag made for liquids, bone, through a conical sieve. He then chills the stock until throughly frozen. The night before usage, he takes the now solid slab of stock, and wrap the entire thing in multiple layers of muslin. He discovered that, between the muslin, and the molecular structure of gelatin itself, both act as pretty fine strainers, at an almost a microscopic level.
The result is an very pure stock, which, depending on the base, looks like a deep white wine.
Thinking about what you said about the dashi going 'flat', now that dry ice is no longer that inaccessible, I suggest trying the same; ladle everything in a liquid proof freezer bag, wait until it reaches room temperature, then plunge it into the dry ice, long enough until the entire thing is completely frozen solid. Once solid, lay a number of large enough muslin sheets on a big enough deep tray, in a way that can then be used to wrap the entire block, with no gaps. Then placed the wrapped up block, into that tray, or, likely better, a deep enough dish, then wait until completely defrozen. What's left behind is all the unwanted particulates, even unavoidable small flecks ...
Customer : Chef, this soup is so good..
Sano-san : Shut the f*ck up
8:30 Golden like Polish Rosol. Burnt onion makes that color.
What happen to the first batch of dashi you made and put in fridge where did come into play the video shows you made another one with the mushroom
Ya, I have the same question… The world may never know.
Customer : *slurps soup*
Sano-san : OUT THE F**K YOU GO
No, it's opposite in Japan
Gosh it looks so pretty good I'm amazed how many ingredients are packed in so small amount of broth it reminds me home where for 1l was used about 8 types of veggies
I made this and it was easily the best bowl of Ramen I have ever tasted. Certainly the best I’ve ever made. Thanks for sharing!
Thank you for this recipe. Its such a hit in my house that I've made this twice already for my family. We haven't noticed any "day 2 degradation" that you did, and on day 2 its just as flavourful as day 1.
I can't recommend this one enough. Its super easy for beginners, super fast, and the depth of flavour rivals some 12+ hour ramen I've had.
Some Edits: For the Tare, I made half a recipe, which is probably good for 20+ bowls of soup. Its easily kept for 2 weeks, and should be good for several more months with the amount of salt in it. You don't need much tare. We do one soup spoon of tare per 3 ladles. The flavour from the tare hasn't faded or changed, despite using dashi as a base. No "fishy" taste to be had, as what normally happens in my experence if you keep dashi for more than a few days.
This ramen is also excellent for "dressing up" even though the Demon would probably have my head for what we did to it this time. Instead of a flavour oil, what we do is pan-fry some ground pork, cabbage, scallion and onion together, and then this is what we add to the soup bowls as a topping. The pork fat takes in the the onion and scallion, while the pork really completes the ramen as a full meal, as without it I normally start feeling hungry again soon after. For soups that can take a boil, you can also use the soup to deglase the pan or wok, and really get all that flavour from the browned veggies and pork into your soup. We also do some of Ivan Orkin's soy sauce eggs, which are very good if you have not tried them yet. My dad also adds Shichimi togarashi and chili oil to his, but I'm not a fan of the spice.
Thanks very much! I'm glad it worked out well for you!
This is missing something...Its missing Sano-sans intense stare at the broth.
Thank you for your lessons. BTW, where can I use the very first stock, Katsuo Stock, 3:00?
I saw that the second Chicken stock and the third Shiitake mushroom stock are madden, mixed, and used.
However, I don’t know where to use the first stock, Katsuo stock..?
Thank you.
just an educated guess with some syance
Salt and Oil have an awkward relationship. Salt likes to pull moisture to expand and separate, and oil likes to be everywhere but also connected. They are like the perfect match but also hate each and will try to avoid each other. When you throw something in-between is when they can finally be together.
My best assumption is that, when you made the broth and added in the dashi soup, they bonded perfectly and allowed all the wonderful flavors to shine. Salt is really great at bringing out flavors and oil is really great at holding in flavors. Once you chilled it, the fat and oil squeezed out tiny salt particles that began to enshroud and destroy the flavor. Basically the same idea when you put to much salt on something, all you taste is salt. That is what happened but at a very microscopic level. Reheating the broth allowed the oil and salt to bond again, but not to the same extent since the flavor particles were destroyed or enshrouded. Without those flavor particles to properly bind both the oil and salt, it doesn't give the same impact as a fresh made broth.
I would surmise, the ramen was well salted and delicious. It is shio ramen after all. The day after though, it was probably not more salty, but the taste of salt was more pungent. That pungency masked the original flavor of the broth. The fact that you always kept trying not to bubbling boil, and careful straining, could indicate that these flavor particles were sitting at a perfect level on creation. The bond was just right, until it was chilled.
Edit: For an example that can be easily tried. When you eat cold soup or broth, you will generally taste more salt. It follows the same science as what I mentioned.
That sounds like a good theory but sadly it sounds like it contains some scientific mistakes that make it impropable. Salt will not be pulled out by the oil, as a hydrophilic material it has an extremely good solvability in water and a poor one in oil. Also, the amount of salt is too low for any cristallisation taking place during cooldown, so it is unlikely that solid salt would form. I would guess that a lot of taste is simply lost by oxidation with the surrounding air over time during storage and reheating
That sure was a lot of words.
Double strain in the end for a clear soup. Use a cloth and "Avot!".
Flavour takes a day to completly set imo, in soups too
Noticed that some asian foods don't hold true to this as s european
Legendary is orange. If it's yellow then it's just Epic.
Sano-San is like the Japanese version of Gordon Ramsay
I disagree
Gordon Ramsey is actually quite a nice man outside of his shows.
@@monke3529 somehow I feel like you weren't paying attention xp
@@bronyferienminuet2125 ??
No no....this one come with history, special one. Gordon is one crazy chef, audiences like his angrr action, how strict, judging, his kitchen Reality shows, fight with customers. That’s how he got attention by his fan.
How do you make cuisine so good, that make everyone in the restaurant go "yes, sir."
That's why Erik is a fan
We need guys like this running restaurants in the USA.
I actually felt bad for that customer who complimented the soup and then get yelled at. Poor guy.
This looks really delicious, nice video!
Thanks for watching Al!
My god the rich flavor broth, sooo manyy incredible incredients that make the soup golden fatty and clear like that I loveee ittttt
theres lot of " i forgot" in this vid lol
I know right 😂
"The Ramen Demon" 🔥😈🔥
Wheres the link for the discord?! Ive read through the description two times and dont see the link
Hello
damn, imagine simmering 4 liters of soup for 12 hours and then you can only eat it the day its done because it won't taste good otherwise
Interesting about Sano. On the soup: I have a feeling you didn't cook that stuff enough. When I worked in a ramen shop we boiled the bones and broth overnight, every night. Probably about 6-8 hours. Then we strained it all out each morning and kept the broth warm but not boiling.
Awesome to watch. Thank you for the recipe and the education!
I actually think that the flavour develops even more the next day bit you have to keep all the ingredients in it overnight so that means cooling it with all the ingredients, then if you want clarity you can try egg whites like how the french make consommé, but if you salt scrub the meats and bones and double boil it then it should be pretty clear. I also rinse and blanche the other ingredients too. Also, another thing to keep in mind is the taste of salt lessens over time so usually food that is heated up again gets salted again too.
Thanks for sharing.
I’m making this today, and I have to say I underestimated the amount of preparation that goes into making it. Well, to be perfectly honest I just forgot to have two dashi stocks kombu-soaking over night, now I only have one. I used that for making the shio tare and I‘m using the first two hours of the soup‘s cooking time to soak the second one for the soup dashi stock. I hope it’ll be okay.
Has anyone else made that soup? I used two fresh chicken backs and two lay-hen chicken back, and left quite some meat on them. Also, I couldn’t get pork femurs so I went for spare ribs instead, which I cut the meat away from. Will let you know how ir went.
Following up - what went well:
- chicken bones
- soaking the dashi for only 2 hours instead of over night (hot water helps)
- chicken oil (added garlic and negi and went quite dark - super happy with the result)
What didn’t go well:
- the soup and the shio tare lost all seafood flavor the next day (as expected)
- pork ribs do not yield enough pork flavor or fat
- added some quickly blanched pak choi for my wife, which i boiled in her soup. That made the soup a bit bitter.
ribs dont work - yоu need something with marrow inside. You boild them for so long exactly to have that extracted and melted into the broth. Also no meaty parts, just bones 😂
where were you hiding till now. Your channel is humble and simple. I really love that. lots of love, from Tawang, Arunachal Pradesh, India 🤗🙏💜
Dude you got 1000 subs over night? You posted your 100k celebration
Yeah it's been nuts
Great recipe, it really harks back toward some really classic techniques... Much like those old Cantonese cuisine cooking techniques making Ultra clear superior broths etc.... The soup losing flavour in a lighter soup like this is due to oxidation of "top notes" or sharpness especially with glutamate rich but clear soups like this as opposed to emulsified soups
do you know if there is any methods to counter the flavor lost ?
Amazing 😀 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Remember don’t ever let it come to a boil... then shows him boiling it