These Ivan Orkin shorts are super relatable! MOAC is really getting a hang of showing off cooks and food. They're finally getting at what's important about food: the experience and discovery and knowledge that is eating. I want more chefs preparing to eat food, more chefs eating food, and, most importantly, more chefs discussing the experience, the feelings they have, the feelings they have had, the feelings are having when tasting food.
He's not overcomplicating things at all. I think you've misunderstood what work goes into a good bowl of ramen. And it's by purpose that he's sauteeing the miso, it gives a cloudier soup.
his recipe was on here? i ended up just watching this over and over again to mimick his recipe as best i can. it's about the best thing ever. if someone has his actual recipe, please share.
If you follow the link in the description, you can follow it through to the recipe. The recipe is missing items he discussed, so you will have to improvise slightly.
Thank you Ivan, I did this recipe of noodle I will say is a remarkable recipe. A rye-flour has the specific of taste and structure. I will try also to add a buckwheat or corn flour. Once again thank you !!!!!
For how long do you cook the freshly made ramen? And whats the trick to not get them to overcook when they are in the soup? I got some friends that eat very slow and in their bowl the ramen become one big clump of dough
First off just like wnzl said you use alkaline noodles secondly you don't get such a large portion it takes too long to eat and lastly stop talking and eat your ramen :)
First time I've seen miso being cooked in a pan. All the time the Japanese style is to put the miso (red miso) at the end, you dont boil it. I've tried baking & cooking miso in a pan but not for Ramen. Can anyone tried both styles can share whats the difference in taste?
If you blast the miso the way he did, it gives off an amazing aroma without being bitter. The fat will protect the miso as is. You're not boiling it with bubbles, so it won't go south.
Matt Chow No I don't trust you! And this man is highly regarded by top chefs everywhere. I wouldn't trust them either, but I'd take their word over yours....
The guy who writes the ramen magazine reviews in Tokyo (maybe all of Japan?) has reviewed and loves his ramen. It's in one of the chef shows about him.
You put at least 4 lbs of scallions with the white parts cut off in a caserole dish with some olive oil into your oven at 450F for 4:30-5 hours. Open a window because you want them to turn black, after about 5 hours strain the liquid and there ya go.
would it make sense nowaday to open a own ramen restaurant? I mean this guy has already done everything a guy in the west could do with ramen isnt it? But otherhands there is no food item anymore you can improve. What would you say?
I thought miso cannot be boiled/fried otherwise it would burn, go bitter, lose flavour and nutrients... (feel free to correct me I got this info online too so)
I'm a ramen chef for over 7 years and this is my experiance: Burnt Miso gives a powerfully aromatic smell and savory and sweet flavor when done right! Use of oils and high heat (like in a wok) is recommended. To me, it is similar to the Maillard reaction when you sear and burn the miso. There are actually ramen restaurants in Japan that specialize in burnt Miso called kogashi.
there are many different kinds of miso. the sweet ones from Gifu/Aichi/Mie area is very much fit for grilling. goheimochi's coated in a mixture that includes sweet miso then grilled on open fire.
Ivan Orkin said in another video, "I'm no ramen expert. I am, though, an Ivan Ramen expert because it's my shop." He's real honest and great at what he does.
Hello, I am writing to inquire about your permission to use a short clip of your video. This is JTBC , the Korean TV show which is broadcasted on JTBC (Korean TV channel). With your permission, I'd like to use your video to introduce Miso Ramen. It will be broadcasted at 9PM on 22 July, 2024. For further information, please contact us through an email.
Make yourself some! He adds what is most likely pork (tonkotsu) broth to the miso mixture. After cooking out the pork parts for the stock, you will probably be able to skim a large amount of pork fat out of it.
If you let the noodles sit in the broth for too long, they soak up more and more or that broth and become mushy, losing that chewy, springy, elastic mouthfeel that is so important for good noodles to have. This is also the reason you might see many people rushing through their bowl of noodles as fast as they can. It is not simply a matter of wanting to be finished with the bowl. It is a matter of wanting to enjoy the noodles while they are still at their optimum texture. Every bowl of high quality ramen is a race against time before they get soggy. And what of the instant ramen that you can buy 3 packages for a dollar at the dollar store? The answer is exactly the same. Even the cheapest, lowest quality ramen when cooked properly will have a certain amount of that chewiness and bounce that is so desirable. But if you let those noodles sit too long they will quickly get mushy and just not be so satisfying as they were when they were fresh. This is why the Japanese technique of slurping noodles is so important. Rather than grabbing up as big a bundle of noodles as you can grab with your chop sticks or fork or plastic spork, you take just a few noodles, so you don't scald your entire face. And when you put those few noodles to your mouth you slurp, sucking in cool air with the noodles. In that way the noodles are effectively cooled down to a safe temperature as you ingest them. And all of that air that you are aspirating, besides cooling the noodles, is also carrying the rich aromas of the soup to your nose and mouth. Remember that smell is an indispensable component of taste. All of that air that you aspirate when you slurp noodles helps you experience the flavors and aromas of that bowl of noodles to the max. Itadakimas - bon appétit
Koanizm Because it's his place. He doesn't want to be straight up on the tradition of ramen making. Even though he did live in Japan, has two jobs in Japan, and has a Japanese family. He's still a fuck you, I'm doing it the way I want to type of guy. Plus actual traditional ramen makers from Asian countries have a huge respect for the guy, and love his ramen a lot. His restaurants in Tokyo are actually thriving!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
He's also making the real authentic version of "Yaki" Miso Ramen that many Japanese people don't even know about. This guy is really Legit.
I am Japanese and I wanna try that‼️
It looks so delicious😋🍜❤️
I guess it has taken a lot of efforts!!
These Ivan Orkin shorts are super relatable! MOAC is really getting a hang of showing off cooks and food. They're finally getting at what's important about food: the experience and discovery and knowledge that is eating. I want more chefs preparing to eat food, more chefs eating food, and, most importantly, more chefs discussing the experience, the feelings they have, the feelings they have had, the feelings are having when tasting food.
I feel like eating each dish he speaks of. I love that he invites you into his dining EXPERIENCE.
I like this guy. I hopes there will be more content with him.
Krister Kjørholt It's on Netflix. Search for Mind of a Chef. It's amazing
watch chefs table..
He's not overcomplicating things at all. I think you've misunderstood what work goes into a good bowl of ramen. And it's by purpose that he's sauteeing the miso, it gives a cloudier soup.
his recipe was on here? i ended up just watching this over and over again to mimick his recipe as best i can. it's about the best thing ever. if someone has his actual recipe, please share.
If you follow the link in the description, you can follow it through to the recipe. The recipe is missing items he discussed, so you will have to improvise slightly.
Great channel. I love Ramen and I can't believe I just discovered this. Keep up the great great work!
I'm cooking this today för the frist time. Made my own lard and everything! 😄 Wish me luck!
Love from Sweden 💕
Thank you Ivan, I did this recipe of noodle I will say is a remarkable recipe. A rye-flour has the specific of taste and structure. I will try also to add a buckwheat or corn flour. Once again thank you !!!!!
He talks about his first time eating ramen like someone lifting heavy weights in a gym. It's tough!
This is now my fav channel.
Loved his story in Chef's Table Season 3
Great video, so informative I could barely manage to absorb all that information about how to make this dish....
美味しそうだ
ラーメンには決まりがない
常に進化し、新しい味が出てくる
Tried it. Loved it. Will do it again
so fun to watch this guy!
Wow great job 😊
i just bought a book about ivan orkin, same here @Krister Kj0rholt. !! any more from ivan ??
That looks and sounds amazing
Made it. It was magic 🧝♂️
The Godfather of American Ramen!
what liquid is he adding to the miso and pork base ?
Tonkotsu / pork broth.
How's you're tongue after eating the indomie pedas mampus ?
Rayhan Dhaifullah noob pro
3:02 awesome!
im in tears. This was so moved.
For how long do you cook the freshly made ramen? And whats the trick to not get them to overcook when they are in the soup? I got some friends that eat very slow and in their bowl the ramen become one big clump of dough
You could use alkaline salts or maybe baking soda to prevent them from beeing overcooked
+wnzl Thank you, will try!
First off just like wnzl said you use alkaline noodles secondly you don't get such a large portion it takes too long to eat and lastly stop talking and eat your ramen :)
Oh man, that looks insane.
it really bothers me how much hate is in this comment section
If you like his videos you can see an episode featuring his life story on Chef's Table
First time I've seen miso being cooked in a pan. All the time the Japanese style is to put the miso (red miso) at the end, you dont boil it. I've tried baking & cooking miso in a pan but not for Ramen. Can anyone tried both styles can share whats the difference in taste?
Did you try it yourself?
If you blast the miso the way he did, it gives off an amazing aroma without being bitter. The fat will protect the miso as is. You're not boiling it with bubbles, so it won't go south.
Andy Ricker of the ramen world
what I would do for ramen like that... if only I know where to buy these things or a restaurant that serves that near here... :'(
its not that good
It is that good
sirswift23 trust me its not that good. one step up from instant.
Matt Chow
No I don't trust you! And this man is highly regarded by top chefs everywhere. I wouldn't trust them either, but I'd take their word over yours....
sirswift23 not that good
where do you get fresh miso like that?
Asian grocery, Amazon
Gonna make miso ramen now... Tough its just plain miso and ramen :D
Amazing 😍
Awesome
Wow!
where can i eat this guys food in the bay area california
+Shanon Gao go to manhattan
+Shanon Gao You don't
Would love to se a Japanese ramen chef review his food
The guy who writes the ramen magazine reviews in Tokyo (maybe all of Japan?) has reviewed and loves his ramen. It's in one of the chef shows about him.
I have to make this soup for myself! Wow!!
does someone know if this recipe is in his ramen cooking book.. or does he use other recipes in there?
How do you make Burned scallion oil?
You put at least 4 lbs of scallions with the white parts cut off in a caserole dish with some olive oil into your oven at 450F for 4:30-5 hours. Open a window because you want them to turn black, after about 5 hours strain the liquid and there ya go.
สวยงามมาก
would it make sense nowaday to open a own ramen restaurant? I mean this guy has already done everything a guy in the west could do with ramen isnt it? But otherhands there is no food item anymore you can improve. What would you say?
What's the broth?
+Douglas Tran pork and chicken.
The secret is PORK FAT. OMG I thought I was eating vegetarian Miso Ramen all this time!!
ain’t no vegetarian anything in japan lol
Of course there is
The broth is most definitely a meat and/or dashi stock too. Ramen is a dish I don't think works well without animal fat IMO.
I heard angel hair noodles can be used for ramen noodles
The title is misleading. He does not really show you how to make ramen.
my favorite >:(
sick
Please!!! I need The recipe!!😀
www.mindofachef.com/blog/2016/05/10/how-to-make-miso-ramen-with-ivan-orkin
Wow 🏁
One of the masters
I thought miso cannot be boiled/fried otherwise it would burn, go bitter, lose flavour and nutrients... (feel free to correct me I got this info online too so)
I'm a ramen chef for over 7 years and this is my experiance: Burnt Miso gives a powerfully aromatic smell and savory and sweet flavor when done right! Use of oils and high heat (like in a wok) is recommended. To me, it is similar to the Maillard reaction when you sear and burn the miso. There are actually ramen restaurants in Japan that specialize in burnt Miso called kogashi.
there are many different kinds of miso. the sweet ones from Gifu/Aichi/Mie area is very much fit for grilling. goheimochi's coated in a mixture that includes sweet miso then grilled on open fire.
Alan Su Any tips on learning to make at home? I'm apprehensive to take the plunge.
🤤🤤🤤🤤🤤🤤
so it's more a thick sauce than a soup
it's not traditional but it's good !
Ivan Orkin said in another video, "I'm no ramen expert. I am, though, an Ivan Ramen expert because it's my shop." He's real honest and great at what he does.
Ramen isn't old enough to be traditional. Every new technique is a new style.
What bothers me is what does it mean to thumbs up or thumbs down.
god damn recipe now gone with site "improvement". just as i bought the ingredients to make this
have you found the actual recipe yet?
funny how he left out how to make the actual stock. the most important part.
liquidpersuasion LOL gotta make money somehow
liquidpersuasion he makes his own dashi, you can use whole chicken stock like he does for shio ramen or a traditional dashi and not miss out
yeah i was about to ask that.
you can see him add it to the pan about 2.25 in
Because he's shown that specifically in a bunch of different videos.
Ivan Orkin sounds like Bill Burr...
Just missing the soft boiled egg....
Hello, I am writing to inquire about your permission to use a short clip of your video.
This is JTBC , the Korean TV show which is broadcasted on JTBC (Korean TV channel).
With your permission, I'd like to use your video to introduce Miso Ramen.
It will be broadcasted at 9PM on 22 July, 2024.
For further information, please contact us through an email.
trust me, its not that easy
Wish proper pork fat was easily available here, but it's not :(
Make yourself some! He adds what is most likely pork (tonkotsu) broth to the miso mixture. After cooking out the pork parts for the stock, you will probably be able to skim a large amount of pork fat out of it.
I would the living shit out of that.
miso is fermented food and honey is rich in antioxidants, cooking both of this on high heat will kill all the benefits that these ingredients provide
that looks salty af
Well
Ignoring cholestorol
This would prob satiate most people
Can’t you just let it cool a bit?
If you let the noodles sit in the broth for too long, they soak up more and more or that broth and become mushy, losing that chewy, springy, elastic mouthfeel that is so important for good noodles to have. This is also the reason you might see many people rushing through their bowl of noodles as fast as they can. It is not simply a matter of wanting to be finished with the bowl. It is a matter of wanting to enjoy the noodles while they are still at their optimum texture. Every bowl of high quality ramen is a race against time before they get soggy. And what of the instant ramen that you can buy 3 packages for a dollar at the dollar store? The answer is exactly the same. Even the cheapest, lowest quality ramen when cooked properly will have a certain amount of that chewiness and bounce that is so desirable. But if you let those noodles sit too long they will quickly get mushy and just not be so satisfying as they were when they were fresh.
This is why the Japanese technique of slurping noodles is so important. Rather than grabbing up as big a bundle of noodles as you can grab with your chop sticks or fork or plastic spork, you take just a few noodles, so you don't scald your entire face. And when you put those few noodles to your mouth you slurp, sucking in cool air with the noodles. In that way the noodles are effectively cooled down to a safe temperature as you ingest them. And all of that air that you are aspirating, besides cooling the noodles, is also carrying the rich aromas of the soup to your nose and mouth. Remember that smell is an indispensable component of taste. All of that air that you aspirate when you slurp noodles helps you experience the flavors and aromas of that bowl of noodles to the max.
Itadakimas - bon appétit
Steel utensils in a nonstick skillet? Unfathomable!
When he said pork fat, did he just use lard. Why can't he just make it the respectful way.
Koanizm Because it's his place. He doesn't want to be straight up on the tradition of ramen making. Even though he did live in Japan, has two jobs in Japan, and has a Japanese family. He's still a fuck you, I'm doing it the way I want to type of guy. Plus actual traditional ramen makers from Asian countries have a huge respect for the guy, and love his ramen a lot. His restaurants in Tokyo are actually thriving!
Please explain the "respectful way" lol
All hype. He has a ramen shop on the west side of Hudson yards and the ramen was gross. So salty and inedible
Perhaps you don't know how to eat ramen?
I can believe it. That's a crazy amount of miso.
He made a batch of miso mix and only added a spoonful or two to the broth for a single portion.
Kimberly Yang lol what a joke. You are just a racist Asian who cannot accept that a white person can make a ramen as good as you guys.
50% of this recipe is just fat, of course it tastes awful
Too much fat. It is like ramen version of Heart Attack Grill burger.
There are many different versions of ramen. This is just one of them.
I don't think you're suppose to cook miso.
At least Miso is interesting and has lot of taste. Tried his ramen a few months back. Was not a fan of the broth nor the texture of the noodles.
What the hell did I just saw? That half assed garbage wasn't neither well done nor served.
Disgrace.
Why? Are you such an expert?