Hello Motoki-san, I wanted to thank you for all the great ramen videos. I greatly appreciate them, especially your copycat recipes which help me recreate the flavors of Japan in my country. I saw that, unfortunately, your last video is from one year ago and I was wondering whether you will be making more videos in the future. If yes, I have a humble request. Do you think it would be possible to recreate the Chuka Soba Tomita (Tsukemen) Ramen? Thank you very much for your consideration of this request. I hope you are doing well.
Hey Motoki! I like your videos a lot. They have been teaching me so many new techniques. At the moment, I am buying noodles, but want to start trying to make my own in the future. I know that you use a different machine now, but in your previous videos you used to use a Mercato Atlas (I think?). Do you think the Atlas was a good machine for making ramen? Thank you!
You can read about it here if you want. cooking.stackexchange.com/questions/63287/why-should-i-bake-baking-soda-for-making-ramen-noodles But basically you'll get better texture and color if you use baked baking soda. (Please correct me if I'm wrong) Here's the best guide Iv'e seen of making ramen noodles. His channel is called "Way of ramen". This guide worked really good for me. ruclips.net/video/_8rsTkOsI2M/видео.html Hope this helps.
hello sir i have been following your channel quite sometime now. Love your content! I have a question. can we make the broths in pressure cooker and will it taste the same? thank you!
It's totally safe to eat pink pork. Around 65c and also taste better in my opinion. But always check your providers. In gugas food's channel he explains a lot about it.
Please come back! We miss you :'(
One of the best ramen channels 😢 hope to see more one day!
Motoki-san, I hope you're doing well~!
He really doesnt have enough subscribers for the amazing content he puts out. Hope covid-19 didnt affect his business that much
@@thisisit6758 I hope not either. I find his videos really insightful.
Motoki-san where are you, everyone misses you and your great content ☹️
Last video from 6 months ago? I hope everything is okay! I just found your channel and I'm in love 🥺
so clean chef! will try this out
That noodle fold is a total flex.
It looks delicious 😋
I've been looking out for a chilled ramen, similar to mul nengmyon, thank you so much for the video 😍
Much love from Italy ❤️
Hello Motoki-san, I wanted to thank you for all the great ramen videos. I greatly appreciate them, especially your copycat recipes which help me recreate the flavors of Japan in my country. I saw that, unfortunately, your last video is from one year ago and I was wondering whether you will be making more videos in the future. If yes, I have a humble request. Do you think it would be possible to recreate the Chuka Soba Tomita (Tsukemen) Ramen? Thank you very much for your consideration of this request. I hope you are doing well.
Beautiful dish..
gorgeous noodle fold!
It's a beautiful bowl.
j'espere que vous allez bien nous n'avons plus de nouvelles de vous 😢
I love the taste that katsuobushi gives to the broth, with the dried sardines has to have a great flavor, a fantastic ramen 🍜💯
Ichiraku's Ramen is the best ! But still He would have subscribed your channel as it's only about Ramen ! 😂
Hey Motoki! I like your videos a lot. They have been teaching me so many new techniques. At the moment, I am buying noodles, but want to start trying to make my own in the future. I know that you use a different machine now, but in your previous videos you used to use a Mercato Atlas (I think?). Do you think the Atlas was a good machine for making ramen? Thank you!
Hi Chef,
Where can I buy the same type of noodle machine that you use in your videos?
Thank you.
The machine is called Ono noodle making machine.
Can you please upload a Tantanmen ramen recipe please? I love your videos
Sir do we need to use baked baking soda or a general baking soda is enough ?
You can read about it here if you want.
cooking.stackexchange.com/questions/63287/why-should-i-bake-baking-soda-for-making-ramen-noodles
But basically you'll get better texture and color if you use baked baking soda. (Please correct me if I'm wrong)
Here's the best guide Iv'e seen of making ramen noodles. His channel is called "Way of ramen". This guide worked really good for me.
ruclips.net/video/_8rsTkOsI2M/видео.html
Hope this helps.
@@ZeroSkills96 thx a lot sir
hello sir i have been following your channel quite sometime now. Love your content! I have a question. can we make the broths in pressure cooker and will it taste the same? thank you!
That cat knows where umami is :)
The cat make me laugh 😂
😍😍
Nice to meet you.
I'm looking forward to ramen videos.
I subscribed to the channel.
I also make ramen videos.
Please make a new video...
Your Maine Coon looks so cute 😻
plz come back
wooah.. 🥺🥺🤤
Is that okay to eat the pork "undercooked"? I thought that you would grilled the chashu after you'd sliced it.
That method is called sous vide. The pork, despite the red color, is cooked, I believe.
It's totally safe to eat pink pork. Around 65c and also taste better in my opinion. But always check your providers. In gugas food's channel he explains a lot about it.
Make a squid ink ramen please😁
Oh ye
Not very hygienic to cook with cats paws though isnt it?