Очень понравилось видио. думаю посмотрев его ещё раз внимательно смогу попробовать приготовить. выражаю свою благодарность вам за такой подробный и понятный рецепт!
GREAT tip to make chasu on electric rice machine, i will make mine, but instead of olive oil, i will use traditional marinade for chasu (water, shoyu, garlic, mirin, etc)
Hi, i enjoy watching your videos how to make ramen!❤ i really love eating ramen, someday i will make my own home made ramen and i will follow your procedures ❤🙏
love it and subscribed - please serve more delicious foods from japan!^^ and allow me one humble question... is there a traditional ramen-recipe with salmon or another tasty fish?
ah great, thanks for your reply. the other day we had fish ramen with salmon at a ramen restaurant and it was delicious. but i wonder if it's usually made with the same kind of broth you use for shio ramen or is there a different recipe?
Just out of curiosity, how can it be a shio ramen if there's soy sauce and pork soup in it? I always thought shio ramen was supposed to be the lighter of the ramens
Great video. Can you please tell me if noodles can be frozen? And how to store sauces you make? . I love wide flat noodles, do you have a recipe to share? Thank you.
thank you for watching my video!! yes noodle can be frozen. and sauces can keep inside fridge longtime because sauce is high salinity. i will make flat noodles in future😊
Just found your channel. Awesome stuff! I hope to see you have a video making tori paitan broth. I love a ramen shop here in Okinawa that has a Tan Tan mein that is my favorite.
Hello and thank you for that amazing recipe. Sorry to ask but : How come you put uzukuchi shoyu in the tare and it is not called shoyu tare ? Isn’t shio supposed to be only salt ?
@@RAMENKAONASHI I watched through all you video. I would say one of the biggest questions I have is the differences of noodles. I noticed the different ratio of kansui, flour and water. In one of your video, u added an egg into the mixing as well. So it would be very informative if you could make a video to explain the types of noodle! Good luck with your channel :) .
@@RAMENKAONASHI kansui is an alkaline solution. Not some kind of powder. In your recipe you are using some kind of powder in order to make kansui. What type of powder are you using? I am guessing baked baking soda! Please clarify!
@@thanosiatridis3958 there is both liquid and powder form of kansui. I used naturally derived kansui powder from this company www.kisojibussan.co.jp/prodauct/moukoou_kansui_product/
Why are people so damn lazy? Goddam, thesse comments.. i will never understand! If only they knew how much pleasure you get from doing the work and then enjoying the final result.. i do understand that you wont always feel like doing this;yep fine, go buy it from the restaurant.
This one is wild! Thanks for sharing!
Wow..best shio ramen recipe on RUclips 🔥💪🏼
This is hands down, the. best shio ramen recipe.
love your videos kaonashi san!
Such wow
Excellent looking bowl of Ramen!
Very nice recipe!
Very discouraging video to make ramen. Now I am heading to the restaurant to eat. But thank you for the nice video.
This is the best looking shio recipe on RUclips
Thank you very much! Keep up the great work! I'd love to see a tantanmen recipe
Очень понравилось видио. думаю посмотрев его ещё раз внимательно смогу попробовать приготовить. выражаю свою благодарность вам за такой подробный и понятный рецепт!
GREAT tip to make chasu on electric rice machine, i will make mine, but instead of olive oil, i will use traditional marinade for chasu (water, shoyu, garlic, mirin, etc)
Hi, i enjoy watching your videos how to make ramen!❤ i really love eating ramen, someday i will make my own home made ramen and i will follow your procedures ❤🙏
thank you for watching :)
Thank you so much for the great videos! Hope you are able to make some paitan recipe videos too
Thank you so much for sharing this recipe!
this is amazing, love this recipe
very delicately done. loved the multiple soups and broths. well done and thank you.
Yet another brilliant video from you, you are definitely da man, man👍
Wow! Thanks so much for sharing.
love it and subscribed - please serve more delicious foods from japan!^^ and allow me one humble question... is there a traditional ramen-recipe with salmon or another tasty fish?
ah great, thanks for your reply. the other day we had fish ramen with salmon at a ramen restaurant and it was delicious. but i wonder if it's usually made with the same kind of broth you use for shio ramen or is there a different recipe?
done subscribing i hope i'll learn more about ramen noodles
Great videos! Could you do a recipe for a miso ramen ? It would be awesome if you put all the ingredients in the description :) Keep up the good work!
You can check out my recipe for Miso Ramen! Hope you like it!
~The Tipsy Cookery~
nice, how much does the kombu weigh
How amazing! why don't you open a ramen restaurant in Japan? This video makes me hungry.
ありがとうございます！オープンしたら是非食べに来て下さい :)
素晴らしいです。参考にしてます。ユーチューブこれからも頑張ってください！
@@RAMENKAONASHI 僕はハワイに住んでるんですけど、出来ればコラボしましょう！よろしくお願いします
This guy is amazing
Hi, is the dough leave overnight in the fridge or room? thank you
This looks amazing!!
This is very good👍
Jesus the sound of that knife. Such sharpness much wow
Just out of curiosity, how can it be a shio ramen if there's soy sauce and pork soup in it? I always thought shio ramen was supposed to be the lighter of the ramens
Great video.
Can you please tell me if noodles can be frozen? And how to store sauces you make? .
I love wide flat noodles, do you have a recipe to share?
Thank you.
thank you for watching my video!!
yes noodle can be frozen.
and sauces can keep inside fridge longtime because sauce is high salinity.
i will make flat noodles in future😊
Just found your channel. Awesome stuff! I hope to see you have a video making tori paitan broth. I love a ramen shop here in Okinawa that has a Tan Tan mein that is my favorite.
it looks so good but is it still shio if shoyu is in tare?
hi thank you for watching!
yes adding shoyu will make more flavorful and balanced tare.
Whats the diference of shio and shoyu ramen?
Yumm yumm yummm!
Hey there, do you own a ramen restaurant? I live in Melbourne, and if you do, let me know, would love to visit
Hello and thank you for that amazing recipe. Sorry to ask but : How come you put uzukuchi shoyu in the tare and it is not called shoyu tare ? Isn’t shio supposed to be only salt ?
hi thank you for watching!
I mainly use salty flavors, so it's not a problem :)
Are store bought fermented bamboo shoots ready to eat?
There are different types of bamboo shoots, so it's difficult to say exactly what they are.
8 thousand views? This video deserve like 10m views.
Thanks for your kind words! Hope you enjoy my videos and I will work hard to make more new recipes =)
@@RAMENKAONASHI I watched through all you video. I would say one of the biggest questions I have is the differences of noodles. I noticed the different ratio of kansui, flour and water. In one of your video, u added an egg into the mixing as well. So it would be very informative if you could make a video to explain the types of noodle! Good luck with your channel :) .
No sodium carbonate in the noodles?
Thanks for the love but you didn't answer my question.
hi thank you for watching my video!
i didnt put sodum carbonate normally kansui is used for ramen noodle.
@@RAMENKAONASHI oh I must have missed you adding that. I use kansui also.
@@RAMENKAONASHI kansui is an alkaline solution. Not some kind of powder. In your recipe you are using some kind of powder in order to make kansui. What type of powder are you using? I am guessing baked baking soda! Please clarify!
@@thanosiatridis3958 there is both liquid and powder form of kansui. I used naturally derived kansui powder from this company www.kisojibussan.co.jp/prodauct/moukoou_kansui_product/
my shio ramen recipe is very simple:
salt
water
noodles
Why are people so damn lazy? Goddam, thesse comments.. i will never understand! If only they knew how much pleasure you get from doing the work and then enjoying the final result.. i do understand that you wont always feel like doing this;yep fine, go buy it from the restaurant.
Great video! But maybe you ment "scallion" not "leek" 😂🤷♂️ Leeks are much bigger usually..
He's using negi, the Japanese leek. Stronger in flavor than the French leek, skinnier, much longer, usually almost twice as long, but half as thick.
@@jrthiker9908 I'm pretty sure thats just green onion. Leek is lot larger and leafier.
Very nice i m sure but Carbon Footprint is enourmous just for a Soup Enviroment has to be taken into account these Days
Cut out the music otherwise great job
Making ramen is sooooooo exhausting :(
Nice but not really Japanese authentic when you are using olive oil. Hmmmm Sorry