Ooooooh that looks decadent! I absolutely LOVE duck but it's expensive where I live so I have it like once every couple of years lol. I think it's time for me to splurge on some duck
Hi, thank you for sharing this amazing recipe! I am a new subscriber to your channel. I rarely subscribe to any channel but I like your original recipe (MSG free too!). And I can feel the amount of effort you put into every video, it's amazing to see the way you simmered the stock to make the ramen soup for hours. I have also looked at your website and surprised that you even put step by step screenshots, instead of full text recipe. This kind of effort definitely deserve subscription! Anyway I am wondering if you are able to create vegetarian ramen? I am mainly vegetarian / pescatarian however I still eat meat occasionally, so I can still enjoy your other ramen recipe. But no pressure, if you think it's easier to create meat-based ramen recipe, it's okay too! I am also curious about the full cooking time. How long do you actually spend cooking for one recipe? You can consider make a short behind the scene video for the cooking process, I am curious :)
Thank you for watching! I plan to make vegetarian ramen in the near future. Please wait :) It takes me about two days to make one ramen. The first day is for the noodles and ramen sauce, and the second day is for the chashu and soup. It takes a long time to make ramen, but it is a lot of fun. Thank you for your support! see you next ramen :)
Love your videos so much! Can't wait to try to make this when duck is in season where I live! Could you possibly do a video making a kombu dashi tsukemen recipe? It's a very niche style of ramen that I virtually never see, even within the Japanese ramen community online. It basically does not exist here in the United States, so I have no point of reference for what it should taste like. It looks very pretty in pictures, and I think it would be perfect for a summertime video too! :)
@@RAMENKAONASHI Thank you so much! I'm not sure if I should be calling it kombu dashi, kombu sui, or kombu mizu tsukemen. The kanji is 昆布水 but from my knowledge, it's not just plain kombu water.
he is making 'chintan' soup, which is supposed to be lighter and clear, and you need to barely simmer, like when making a french consomme... if he were making a 'paitan' soup, then you would boil the hell out of it to emulsify everything and get a thick, opaque, creamy soup.
Noodles have way too low hydration for homemade with usual equipment, noodles are impossible to work out... Ruined so much time and flour by exactly following the instructions.
Thanks for watching! Do give a thumbs-up for support if you enjoy this video or leave a comment :)
Hello, new to the channel. Do you have a video on maybe best Ramen's to cook for beginners? Thank you.
Wooooo! New animations and transition scenes!
Your channel is super! Beautiful photography, great presentation, and no boring bits...ever!
I'm going to have to try this. Double soup shoyu is my fav. Excellent content again
The duck ramen looks so yummy.
Thank you for sharing duck ramen ricipe I Food Leveling
Delicious! Infinite combinations can be done with ramen.
Ooh I'm definitely going to make this one in the future!
Thanks for the recipe. I indeed subscribed
Awesome video! Nice to see you experimenting with the editing too!
Totally going to try this!! Never thought to do duck ramen!!
Again mouthwatering. Thanks!
Ooooooh that looks decadent! I absolutely LOVE duck but it's expensive where I live so I have it like once every couple of years lol. I think it's time for me to splurge on some duck
Yessss I’ve been waiting for this one.
Hi, thank you for sharing this amazing recipe! I am a new subscriber to your channel. I rarely subscribe to any channel but I like your original recipe (MSG free too!). And I can feel the amount of effort you put into every video, it's amazing to see the way you simmered the stock to make the ramen soup for hours. I have also looked at your website and surprised that you even put step by step screenshots, instead of full text recipe. This kind of effort definitely deserve subscription!
Anyway I am wondering if you are able to create vegetarian ramen? I am mainly vegetarian / pescatarian however I still eat meat occasionally, so I can still enjoy your other ramen recipe. But no pressure, if you think it's easier to create meat-based ramen recipe, it's okay too!
I am also curious about the full cooking time. How long do you actually spend cooking for one recipe? You can consider make a short behind the scene video for the cooking process, I am curious :)
Thank you for watching!
I plan to make vegetarian ramen in the near future. Please wait :)
It takes me about two days to make one ramen.
The first day is for the noodles and ramen sauce, and the second day is for the chashu and soup. It takes a long time to make ramen, but it is a lot of fun.
Thank you for your support! see you next ramen :)
Love your videos so much! Can't wait to try to make this when duck is in season where I live!
Could you possibly do a video making a kombu dashi tsukemen recipe? It's a very niche style of ramen that I virtually never see, even within the Japanese ramen community online. It basically does not exist here in the United States, so I have no point of reference for what it should taste like. It looks very pretty in pictures, and I think it would be perfect for a summertime video too! :)
hi thank you for watching!
i will make it :)
@@RAMENKAONASHI Thank you so much! I'm not sure if I should be calling it kombu dashi, kombu sui, or kombu mizu tsukemen. The kanji is 昆布水 but from my knowledge, it's not just plain kombu water.
In Japanese, it is called "kombusui" :)
Wish I could eat that :)
well you can ;-)
That looks insane
Where do you buy Hokkaido Flour to make noodle? I live in the USA. Thank you for sharing.
Hello friend, I can't find niboshi where I live, what can I use instead? Would katsuobushi work? Dashi powder? Nothing?
Hi!! A question, Didn't you use any aromatics on this bowl?
I miss your videos! Where have you been my friend
Duck is super under-used in ramen in my opinion. It makes fantastic stock and chashu if treated properly.
Are ducks that common in Japan? Idek
I would have bet on the roasted duck skin as ramen oil... I would have lost.
Did anybody have the French guy accent from SpongeBob talk in there head from the narratives
Is there another way to cook the duck breast?
why not cook till boil? why 90o?
he is making 'chintan' soup, which is supposed to be lighter and clear, and you need to barely simmer, like when making a french consomme... if he were making a 'paitan' soup, then you would boil the hell out of it to emulsify everything and get a thick, opaque, creamy soup.
🚀🚀🚀
Noodles have way too low hydration for homemade with usual equipment, noodles are impossible to work out... Ruined so much time and flour by exactly following the instructions.