How to make Frothy Ebi-Paitan Ramen 泡系海老ラーメンの作り方
HTML-код
- Опубликовано: 5 окт 2024
- Hello! In this video, I created a recipe for creamy Ebi-Paitan Ramen 泡系海老ラーメン. Awa-Kei Ramen 泡系ラーメン has become quite popular in Japan, it is made by blending the ramen soup, sauce and oil together to create a foamy layer. The soup is very rich and aromatic with this method.
In my recipe, I use 3 different types of ebi (prawn) to bring out powerful taste & umami to this ramen, the soup base is made from a mix of chicken and pork bones for the creaminess. The noodles are medium thick for texture when eating and absorbing soup flavours. Since this dish is focused on the soup, very simple toppings were used to complement the dish.
Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!
---------------------------------------------------------------------------------------------
You can also purchase some of the items used here:
RAMEN KAONASHI STORE - ramenkaonashi....
Noodle Machine - amzn.to/3cposnX
Hand Mixer - amzn.to/388ykSb
KOIKUCHI SHOYU - Soy sauce - bit.ly/3oqRJVU
USUKUCHI SHOYU - bit.ly/39b3B81
Thai Fish Sauce - amzn.to/2NyuZlW
Dried Ebi - bit.ly/3s84vL5
---------------------------------------------------------------------------------------------
HP : ramenkaonashi.com/
Instagram : / ramenkaonashi
---------------------------------------------------------------------------------------------
Hope you enjoy this recipe! Please leave comment or ask any questions 🙏
amazing stuff
Hi! I’m in the Midwest in the states. Your chashu is labeled pork loin in the video, but it doesn’t look like any loin I’ve seen around here. Is there another name for it? I’d love to make it this way, but I don’t wanna ruin it by buying the wrong cut if pork. Thanks!
@@fluffin4bean I know I'm late on this comment but the cut is boneless shoulder loin. Sometimes called shoulder blade loin.
Just tried this recipe today, my family LOVESSSS it!!! 加油!!!
You can't imagine how happy I am finding your channel. I love Ramen so much & I always try new recipes. You open my horizon to a full world of ramen. I can't thank you enough 🙏🏻♥️
I have to say that I really miss those "yaaaay" sounds after each section of the video 😅.
Thank you for the recipe, this bowl looks awesome. I almost can feel the aroma of ebi oil through my screen 🦐
Oh my god, that looks so good. Amazing. This made my day, chef! 🙏
Hmmm. Any requests? My my, I would love to see Kaonashi Sukiyaki Beef Ramen next in the future!
Do a chinese/cantonese style wonton ramen. Make it a chinese/japanese fusion
Looks great! I would add the shrimp head for garnish too!
A very delicious looking Recipe! I really like the Chashu you made for this one... I bet a nice piece of Blackened Cod would be delicious on top, too...
Tommorow have to make it at home I love ebi flavour so its gonna be great adventure
Nice creation Chef.
Master chef
oishiisou ha ne... Tsukutte mimasu! thankyou Chef.
nice ideas here!
Hi ! Is there any way to find your previous written recipes on ramenkaonashi.com now I only see the latest one , the old one I don’t see that anymore. Thanks
the foaminess reminds me of cappuccino ramen from Zagin Soba
美味しいそう 😋
❤❤❤❤
Lovely looking bowl that !! May I ask what noodle roller use have ? Many thanks
hi i using old noodlemachine!
they are only sold second-hand.
Can you please teach us the red fire sauce of ramen nagi? Better yet the whole ramen nagi red king ramen with the fire sauce recipe?
Wow what a great ramen broth ! May i ask you why do you use parmesan ? :) (P.S. : my Lamb Paitan was perfect, now i will tri Tai fish Paitan !)
hello! i want try your lamb paitan :)
parmesan get creamy and more rich taste!
Resep ramen lainnya biar ada perbandingan
Sir, could you please make fusion ramen with milk base?
Hey man, I always check out your videos. I was wondering, why do you use honey instead of sugar? Any particular reason? Thanks
hi thank you for watching!
I use honey because it has a more complex flavor than sugar :)
Hi, can I add half chicken instead of adding chicken bones and wings?
what noodle machine are you using? the blue one with the brass attachments? it looks much different than the Atlas pasta machine, which has a hard time handling low moisture dough.
hi i using jpanese old machine:)
Why you used honey, not mirin?
put the ebi oil on cheese pizza
How do you store noodles and how long can you store them?
if you are storing in a refrigerator it should last about 5 days, however the noodles can last 1 month or more in a freezer.
RAMEN KAONASHI Thank you very much chef!
Sir, we have a halal mirin, halal shoyu (light and dark) kikkoman in Indonesia, but do you have an idea the substitute for sake ? Thank you
hello thank you for watching!
you can make it by replacing the sake with mirin :)
@@RAMENKAONASHI with the same amount of sake ?
yes :)
@@RAMENKAONASHI will it double the amount of mirin ?
mirin total 70ml :)
I will return to this video when RUclips allow me multiple likes