I just discovered your channel and this is, by far, my new favourite ramen channel. I love the home-y style and articulate, genuine dialogue. It makes watching even more fun because you can tell how much fun you're having. Keep smiling!
Been looking for good ramen cooking resources, and after just two vidoes your channel definitely sticks out a lot as something that really provides that good quality and care I'm looking for in ramen cooking, really glad to see what you have to offer
@@teikenramenchannel I remember that Flo at Yatta Praga in Warsaw ask Pawel to add 60 ml of Chiyu to the shoyu bowl and even THAT was a lot )) But yea, with the good stuff it's like there's always not enough
I used to cut onions all the time at my old resturant job and my chef taught me that if you breathe from your mouth while cutting them instead of your nose, you shouldn't tear up as much while preping them. It's usually your sinus burning from inhaling the onion fume that makes your eyes feel like they are burning.
Great job, I love going back and taking new skills and knowledge to improve old favorites. I also struggle with overcrowding the bowl and making the overall presentation kinda confusing, so that's a good call-out
Awesome video! Love your production!!! Also the recipe content is 100%! One question in the dashi/tare component. Do you combine the dashi into the tare? Or do you simply add the dashi to the soup at some point. How much dashi for a serving? If I missed something I apologize and thank you again for some serious ramen geek content!
I add the dashi at the last second because the flavors are delicate and the high salinity tare would denature the dashi if stored over time. I typically have done 1/3 cup of dashi or less per bowl but I am realizing that I probably need a lot more for better flavors
@@teikenramenchannel i have tried one of the ramen recipes from my country, but its not "kicking" enough for me, maybe it will be completed using garlic aromatic based,,, or maybe do you have any recipes using garlic, shallots and onion?
Great looking bowl. That rayu at 100mL is mad lad territory. Also, if you come back to this, consider a Pork Chintan, instead of the Paitan. Great, now I'm hungry again. 😍
I checked your channal and saw some video, that your video have no tag and your titles are not complete SEO. And i card,’end screen, description, these are not complete optimized. I saw your all videos SEO score nis zero. The main reason is your video does not goes viral because your video have no SEO. I strongly suggest you need SEO and promotion on your videos.When you complete this steps Your video have a chance to goes viral. If you want i will help you to complete this steps. Thank you
I just discovered your channel and this is, by far, my new favourite ramen channel. I love the home-y style and articulate, genuine dialogue. It makes watching even more fun because you can tell how much fun you're having. Keep smiling!
Thanks Felch! Happy to have you here ✌️🍜
Been looking for good ramen cooking resources, and after just two vidoes your channel definitely sticks out a lot as something that really provides that good quality and care I'm looking for in ramen cooking, really glad to see what you have to offer
Thanks for reaching out! I definitely put a lot of time and thought into these. I hope they help you on your ramen journey 🍜
just discoverd this today...what a fantastic channel with lots of great and useful info....thank you sir!
Our favourite and most plush ramen youtuber is back! My man, 100 ml of aroma oil? Thats "no joke" approach :))
Haters will say it’s fake! 🤷♂️ Most of it mixes in the with soup anyway by the end lol
@@teikenramenchannel I remember that Flo at Yatta Praga in Warsaw ask Pawel to add 60 ml of Chiyu to the shoyu bowl and even THAT was a lot )) But yea, with the good stuff it's like there's always not enough
@Ra-Ram3n it’s whatever you feel 🤤
I used to cut onions all the time at my old resturant job and my chef taught me that if you breathe from your mouth while cutting them instead of your nose, you shouldn't tear up as much while preping them. It's usually your sinus burning from inhaling the onion fume that makes your eyes feel like they are burning.
Great tip!
Great job, I love going back and taking new skills and knowledge to improve old favorites. I also struggle with overcrowding the bowl and making the overall presentation kinda confusing, so that's a good call-out
Yeah you get the struggle. All the components are so good you just want more! But art demands clarity and editing
What is meant by “for minerality” when referring to the Himalayan rock salt
Some salts just have slightly different flavors, and the Himalayan rock salt tastes more like…well….rocks lol
👏 looks great!
Thank you!
Looks delicious! You are an artist 😊
Thank you B!! ❤️
Awesome video! Love your production!!! Also the recipe content is 100%! One question in the dashi/tare component. Do you combine the dashi into the tare? Or do you simply add the dashi to the soup at some point. How much dashi for a serving? If I missed something I apologize and thank you again for some serious ramen geek content!
I add the dashi at the last second because the flavors are delicate and the high salinity tare would denature the dashi if stored over time. I typically have done 1/3 cup of dashi or less per bowl but I am realizing that I probably need a lot more for better flavors
Do you have recipes for non spicy aromatic for ramen?
I’ve got lots. Mostly they are garlic or herb based. Is there something in particular you are looking for?
@@teikenramenchannel i have tried one of the ramen recipes from my country, but its not "kicking" enough for me, maybe it will be completed using garlic aromatic based,,, or maybe do you have any recipes using garlic, shallots and onion?
Will we be getting a spooky ramen from you next month? 🤞
Loved this revamped recipe and can't wait to give it a try.
I have been thinking next month will either be a new Shoyu recipe or else something spooky for Halloween 🎃 lol
easy entrant into the clean plate club, lol'd
Inspired by Babish
Damned, I'm hungry now. I need this.
Let me know if you make it!
so cool… do a tsukemen tomita style next please 🙏
Note taken!
is the orange color grading intentional?
It’s just the way the lighting in my kitchen is actually
Great looking bowl. That rayu at 100mL is mad lad territory. Also, if you come back to this, consider a Pork Chintan, instead of the Paitan. Great, now I'm hungry again. 😍
Come over and help!
I checked your channal and saw some video, that your video have no tag and your titles are not complete SEO. And i card,’end screen, description, these are not complete optimized. I saw your all videos SEO score nis zero. The main reason is your video does not goes viral because your video have no SEO. I strongly suggest you need SEO and promotion on your videos.When you complete this steps Your video have a chance to goes viral.
If you want i will help you to complete this steps.
Thank you