MIN MIN SHIO RAMEN! | Smash Bros Ultimate |
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- Опубликовано: 4 окт 2024
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Min Min enters the fray in Smash Ultimate armed with her most excellent cooking skills! She is powerful enough to turn Captain Falcon into a Waifu and that's good enough for me.
Home made ramen is, honestly, the best.
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Love me some good ol' Tonkatsu-style Ramen with extra eggs and chashu. Don't judge me, you know you'd do the same.
@@Bad_Rice no idea, I'll update it when I find out lol
So what’s the difference between sodium bicarbonate and baking soda.
@@Psivox69 Here is what I found. Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated.
A good buyable noodle substitute ?
Captain Falcon enjoy the hell outta that ramen
Fun Fact: Captain Falcon is voice by the same person who voices Vegeta in Japanese Dragon Ball
WOAH REALLY
THATS SICK
Sakurai mentioned it in the presentation and you can guess what certain people thought when he did
And they brought him back to just eat noodles!!! 🤣
@@Heart-S-pade *slurp intensifies*
That man was eating like he hasn't ate in years
All the soft-boiled eggs I peel end up looking like pieces of abstract art.
It's special to someone then
I had that happen two days ago, but one day ago went fine. I can never tell if it's because I let them cool too much before peeling or not enough, but I think it's one of those.
It all tastes the same to me! Those eggs are tasty regardless. :D
Definitely let the boiled eggs sit in cold water right after they are finished, that should help a lot
Agreeing with Frizzy Hair. It is also a good idea to get the eggs that are a little older, I believe? I could be wrong, but I believe that the membrane between the shell and the egg should separate easier.
There's also a technique where you crack the shells first, let it sit back in the ice back you used to shock them to let the water seep in. That should also help. There's a hundred tricks out there, look out for em!
Tsukemen is my absolute favorite style of ramen. I love the "interactive" aspect of the dish; dipping some nice cold noodles with some thick and salty broth. The cherry on top is using hot stones to reheat your tsukemen broth. Ugh.. making myself salivate.
Please please PLEASE do an episode on tsukemen! =P
I love tsukemen!
Whats the difference between different styles of Ramen? I’m clueless on the subject and could use a lesson on foods like this.
@@gregsavitt7176 usually comes down to the bones used as the seasoning/tare
@@gregsavitt7176 depends on what you call "the style" since a lot of people have different definitions on that, the most basic thing is using different tare and broths, though things like spesific aroma oil and or toppings, hell even different noodles with different thickness, alkaline solution and hydration to spesifically fit the soup might be called for some styles (though that's fairly high level stuff)
@@gregsavitt7176 though if you want the absolute basics you have 2 types of broth, paitan (opaque white soup) and chintan (clear soup), then variations on those depending on bones and aromatics. For tares, the most common ones are: shoyu (heavily soy sauce based), shio (very light with primary ingredients being salt and umami enhancers) and miso (miso based shoyu), though there are also more types with endless variations in each type. With oil there are so many combinations, but it's either just rendered animal fat (most common is chicken) or some kind of infused oil (usually with onions, garlic, ginger ect) but here there are even more types, combinations and variations. The combination of all the components are what determines the style. For spesifically tsukemen it's a bit different though, as it's kind of a whole other dish on it's own. It's where you have a very concentrated and thick broth (usually with both animal and fish bones and a whole lot of veggies, more than usual) that is served at a lower portion (usually 200ml where as ramen is usually around 300-400ml) but with more tare. You never put the noodles into the broth, they are served cold and you are supposed to dip it in the soup (the noodles are generally also thicker). The other toppings are also served outside of the soup on the same plate as the noodles
Gandalf looking at chef like "I see you making human food, but when you gonna make some cat food." Lol
"and just like that we have our ramen"
as if it wasn't a 3 day laborious process that took hours to make haha
and oh man you probably had so many things to clean / wash
My personal favorite kind of ramen is tonkotsu ramen. So much so that I've been experimenting with my own recipe.
Wow the amount of time spend on ramen makes me really appreciate it all over again
If you're ever in Japan I'm sure they'd love to have you on trash taste. That would be such a great crossover :D
I have made a massive playlist of recipes I plan to make at some point, and I think almost all your vids are on there lol. Love your content, made sure to like and hit that bell icon
This looks great, id slurp the hell out of those noodles, that broth just shines
its always nice to see ramen broth emulsified properly, bad streak these past few attempts where i ended up breaking the emulsion, also this looks delicious as always :D
That's the key!
Hell yeah, a ramen recipe from the best chef
After watching this, I have mad respect for the ramen shops in Japan how they handle making these almost every day.
My chinese heritage would debate that those chicken feet should be useful for something :D
Great recipe though! Never had the patience for making noodle soup broths, but this is tempting!
Damn. This one was a process. Thanks for all the hard work. I bet it was delicious.
You don't need to remove the scum from the pot. Usually you are dumping that first water and washing the bones under clear water so you get rid of not only the scum released, but also any scums left on and inside the bones, I usually go at it with a chopstick and scrape any brown bit. It helps to make a cleaner broth, colour and flavour-wise.
You may want to include some ginger in the broth as well as Dashi. Most Ramen broth have either some kombu and shiitake cooked with the aromatics, or a dashi is added to the soup. The amount of the addition of seafood flavour is depending on the type of Ramen you're doing, but it's a part of the ramen that is rarely omitted.
This next one is optional, but again, it help create a flavorful ajitamago (aji tsuke tamago). Instead of water add dashi. 1 part Soy, 1 part mirin, 1 part dashi and a couple of tablespoon of sake. I also add garlic, ginger and spring onions. let cure the egg in that mixture for up to 3 days and you'll have an amazingly tasty egg. Also, when in the marinade, stick a paper towel on top of the egg, make sure the paper towel is saturated with the marinade. It will help the colour to be uniform, no clear spot where the egg were floating.
Often the pork chashu is cooked in the soup, this way the pork impart its flavour to the soup and the soup impart some flavour to the pork. The marinate can be made on the side, heated enough to disolve the sugar, then united with the pork for the overnight soak. Before serving, stick the sliced chashu under the broiler or hit it with a blow torch for a few second.
There's so much more to say about the tare, the aroma oil etc.., Ramen is so complex and delicious.
I love this comment man. Thanks for the advice
Min Min for the Win win and for the Noodle 🍜.
Hail to the greatest bowl combination ever created in the history of the world RAMEN
Yo I love trash taste. I was planning on watching the most recent episode right after this video while I clean my kitchen haha
DUDE! You're rocketing to silver play button son! Keep up the great work!
Thank you!
I'm a simple man. My favorite ramen is Shin Ramyeun with Simply Asia pho broth instead of water, a hamburger patty or fried ham steak and a couple soft-boiled eggs, handful of dried chives and a splash of chinese vinegar and a spoonful of chili crisp. Takes exactly as much time as the old college 'take a trash instant ramen and make it slightly less trash with hot dogs/spam and cracking an egg into it', but results in a B- or so ramen instead of D+. Admittedly it's a couple bucks per pot instead of under a dollar like back in the dorms, but honestly for a 80% as good as fresh for only about 10 minutes it suits my slacker ethos.
not a connoisseur of Ramen, but I could get behind this. still having chats with chef Mic on how to cook an egg just how I like it for my ramen though
ah yes I remember when I tried to make ramen and it took so many days. I scrub the bones cut side with a toothbrush. I sifted out the scum. I washed the meat until it's clean. the golden clear broth took 3 days to make but it was the best darn ramen I ever made myself.
i use to have an authentic ramen place 10 houses down form me n they made some really good ramen, the best was the chicken curry ramen. they served it with boneless skinless fried chicken thighs, it was so good.
Tori-Tonkatshu Shoyu Ramen is my goto. extra chashu, half boiled egg is a must, menma, green onions, bean sprouts, no mushrooms, no naruto, extra noodles, sprinkle of minced garlic and a nice sprinkle of toasted sesame seeds. Ya'll gotta try it out, you'd love it.
Legit one of the best if not the best food Chanel I’ve found on RUclips.
If you can't get the sodium bicarbonate mixture from the grocery store, you can take baking soda, bake it in the oven at around 300 degrees F for an hour which will turn it into sodium carbonate and will have a proper ph value to use. Really easy way to do it. Learned that one from Alex or frenchguycooking. He did a ramen series a couple of years ago and it was really good and fun.
I’m still surprised chef cat has start pawing at the bowl with all the awesome smell coming from it.
ChefPK now I understand why Megumi felt very worried about her contest against Ryu being the ramen issue, they are not easy as it seems, but I will still try to prepare a little.
11:03 Nice 👍
2:53
was that a brotherfricking persona 5 reference?
Yes
Remember when you talked about Persona games and their food challenges? This video reminded me of the ramen joint in Persona 3. One of its secret dishes was the Hakagure Bowl, which apparently has 'fish flakes' in it. Not sure if that means Bonito or something else...
this was a great video! i always appreciate the amount of effort that goes in to making ramen from scratch.
OMG! I want to make ramen by myself and I just saw this. Thank you for recipe. I'll try it (The only thing I wouldn't make by myself is noodle bc I dont' have a pasta roller and I have to practice cutting noodle by myself.)
Good luck! Store bought ramen is still great
2:52
I saw you edit that out. Gandalf does not wanna sleep. Gandalf can't do his nightlife shenanigans if he sleeps
Oh God... that pork.... that egg..... UGH!!! Delicious!!!
"idk theres just something sensual about handling dough" - ITS okay buddy we all have our kinks
Hello Chef, can you make videos that uses few ingredients that are readily available or can be easily access during this pandemic. I may help people go through this quarantine. Having a nice meal while watching your videos :D I think one great example was Somas Mackerel Burger.
I'll work on some
Wow stellar ramen bowl all that good-goodnes yum. Bravo Chef🤙🏼😎
Other recipes : * Step 1 *
Ramen recipes : * Day 1 *
just a hint, you could probable order a porc belly at your butcher or grocery store.
thats what i do.
ps: i live in quebec and ... maple syrup in place of sugar for your chashu is divine
That chasu looked amazing...
Most satisfying chef to watch👌🏽☝🏻
Your videos make me so happy uwu, I dont even cook that much lmao but it's really fun, and this ramen looks incredible
Your Cat did not look happy. Love the Food Fridays Videos
OMG that looks so good. My mouth is just drooling.
When i heard you watch trash taste. Ah cultured one indeed. But daym the prep on making ramen really takes time, and it looks so good
Finally a Doable Ramen Recipe, Thanks Chef Keep it UP.
Hell yes what a great way to start the morning, love your videos Chef!
Binge watching and rewatching these vids. Soooo good, needed this to distract me from the election nonsense.
I feel that one...
Can you make a ramen recipe without pork because I'm Jewish
You can do it with Chicken bones
@@CHEFPKR ok thanks
I think it could have also worked by slicing the pork
Ramen 10/10 would eat again
Amazing as always 🙌. That was a lot of work.
I love your vids man you peak comedy with cooking
Gotta keep it light, cooking should be fun.
@@CHEFPKR wish I could tell the world that.
challenge: do a dish for each Smash fighter!
You're just teasing me at this point
Omg I can't believe you also named your cat gandalf
Best cat name!
The pork belly looks tremendous
It looks soooooo gooooood! I want one too
Thank you Chef.
imagine making yourself hungry
OH GOSH!!!!! i ate while watching this... and my jowls still fired off... the pork!!! the broth!!!! oh goodness!!!!
Wow! This was a lot of work but it looks so good! Ah man, now I miss eating ramen.
Ramen is ❤️, ramen is life! 😋🍜
What a coincidence, I just started Adam Liaw's ramen school series yesterday and here you are with a ramen recipe.
His ramen school is amazing, I learned a lot
@@CHEFPKR Agreed, he is a gem ✨
Waking up to a ramen recipe is the best way
God, I wish I had a kitchen to cook like this..
My kitchen is super tiny
Min Min for the Win Win
god when you cut that egg open 😩👌
This video got me craving some ramen!
I can appreciate the gamechops transition music
I will pay money to eat this, and now i don't want to eat my rice and eggs for lunch.
"Questionable scale" he says. I see you lol 😆.
That chachu looks closer to kakuni for me :d. It did look delicious.
Trash Taste is awesome. Glad you like it
I once saw a video where a japanese chef was hand-pulling his noodles. That was crazy.
@CHEFPK Is there even an upper limit on how long a dish can take to make? I feel like dishes like soups, or any other dish that relies on a broth, defy all boundaries.
Agreed, you can't really rush a good soup stock
This episode is part of the trash taste lore now. Where ever trash taste is meantioned. A New piece of Trash Taste Lore is created.
Wait, what
@@CHEFPKR didn't realize my autocorrect tried to fix my sentence last night.
One day I’m gonna follow one of your tutorials to make something delicious from your channel
Same
Would love a Trash Taste Pod collab!!
Chefpk, ever thought doing a collab with binging with babyish!?!!!!
i love how you switch from Imperial to Metric back to Imperial.. :P
I'm trying lmao
Lol mire-poix reminds me of my first semester exams
Culinary school things 😂
This is an experience I had back in middle school...
I was boiling some eggs because... I thought it'd be easier and less messier than frying.
I set the timer to 5 minutes and left it with medium heat.
When the timer set off, I immediately go back to the kitchen and... I didn't see any eggs on the pan... what happened?!
Then... suddenly, I got the urge to look up and there I saw, the egg with its shell, sticking to the ceiling.
That was kinda horror to me back then... XD
The egg ends up falling down and I caught it with a plate, and surprisingly the egg is in an almost hard-boiled state.... so I ate it.
It's still a mystery on how it happened...
That's a crazy amount of work for a bowl of ramen. It looks amazing tho.
So which tasted better? Min Min's ramen broth or Senku's foxtail millet ramen broth?
Only ramen I've ever eaten is the packaged stuff. I'd love to make my own at some point.
Meanwhile Waiting the video where he'll replicate the fillet mignon with the seasoned chainsaw from foodwars
Oh God...
About ramen, try to make some ramen from anime. "Ms. Koizumi Loves Ramen Noodle". They are 13 episode full of ramen. 🍜
Do you plan on making Ryo's salmon coulibiac sometime in the future? Because, that thing looked delicious af.
Definitely, going to attempt it in the future
You should do that vegetarian ramen joichiro made. Tho the ingredients are gonna be hard to find
Already done :)
Who do you main in ultimate CHEFPK 🤔
Sonic because I like to suffer
0:30 Or just use store-bought gelatin?
3:00 I use my regular colander to strain out the big bones and veggie chunks, and _then_ a fine-mesh strainer to catch the little bits. One more thing to wash, but a bit less hassle.
No pork tidbits for cat treats?
Hmmm I've never used gelatin for ramen broth
Spicy version please ya boi like some heat
Get you that Roy heat
This is awesome vs me in smash
I can smell it from the other side of the screen ^w^
This is a lotta work, I gotta start NOW
Damn you groceries 😂
For the broth, after the first scum/water removal, would it work to pressure cook the ingredients for the broth to speed up the process? Also hearing that pressure cooking produces a better broth from some sources.
Yeah, it would totally work (it's what I do most of the time). It's neither that much better nor worse and the deciding factor of how good your broth is will still be the quality of bones, right proportion of aromatics and water ect ect. It is about 4x faster, so a 12 hour boil now only takes 4 hours
Wow, if it takes that much time to prepare for 1 bowl, I can't imagine how much prep all of those Ramen Cart chefs in Japan have to prep for a full day's worth of customers.
Economies of scale. They typically have huge huge pots, maybe 1 or 2 pots are enough to make the broth for 1 day and they will always have a few simmering away. If you have the big pot, a giant batch is about the same amount of work as a small pot. This applies to the tare and the pork as well. Before service starts, prepare the corn and onion (or any topping) and have the broth being kept hot on the back.
When a customer orders, it's just assembly. They always have a pot of water ready to boil the noodles and since it's fresh (not frozen), it cooks quickly. Slice the charsiu and blow torch it to brown.
TLDR: Chef PK put in about the same effort as making enough for a day of customers.
@@lancelindlelee7256 thanks for the clarification