I tried your duck ramen in kyoto.. Really love the taste, kind of misssing your duck ramen alrd thats why i find this youtube… turns out you’re the owner ❤
Hi! Thank you!! This time I used very clean duck imported directly from chicken farm, so I didn`t wash it very properly. But usually you should wash it to remove the odor!
Hi chef I have a question. Do you know the Gion Duck Noodles situated in Kyoto? I have been 3 times and never I had a 🦆 ramen like that in my life! it's amazing lol.
Hello very nice video. how can i make a tsukemen duck broth? do i need to cook it longer? maybe u can make a video one day about tsukemen duck broth. thank you
I have a question about storing soy sauce. I have a few different kinds (marudaizu, usukuchi, regular kikkoman, etc). I have some on the shelf after I've opened them, and some in the fridge. Is it better to keep them all in the fridge, or is it safe to keep them on the shelf outside the fridge?
Hi Tom!! Soy sauce doesn’t rot because of its high salt content, but deteriorates and tastes worse when exposed to air. So it's better to store it in the refrigerator.
Motoki-san, is it ok to put in the garlic & ginger after straining the soup? there's so much meat left behind and it would make a good snack for my dogs
Hi! Thanks for watching! Your dogs are lucky! It would taste better, if you do all together, but you may put garlic and ginger after the straining. I would recommend you just simmer the soup for a little bit to get the right flavor.
Japan loves combination of green onion or leeks with ducks (there's even a duck pokémon holding a leek), so Spanish onion is probably his spin. You just need to soak the chopped onion in water for at least a few minutes to remove the intense flavour.
Wow this looks unbelievably good. If I ever come to Japan, I will make it a priority to visit your restaurant and try every single ramen bowl.
Thank you so much!!
I’m looking forward to you coming to my restaurant!!
@@motokiramenacademy5578 What's the name of your restaurant?
This is my shop in Kyoto!!
goo.gl/maps/PTUNHGnLyv69yTXy5
I tried your duck ramen in kyoto.. Really love the taste, kind of misssing your duck ramen alrd thats why i find this youtube… turns out you’re the owner ❤
Thank you very much for this nice video. This bowl looks really delicious.
Это великолепно!!! Обязательно попробую приготовить, выглядит божественно аппетитно)
ロンドンから見てます。最近鴨白湯ラーメンを作って「新しいラーメン発明した！」と思っていたところ、今日この動画を初めて見つけました。そりゃー2020年にもなって誰も試してないわけないですよね😅 それよりも自分の作り方がチャーシューに至るまでこの動画とほぼ同じだったのは、ラーメン作りの基本がまだまだ固まってない初心者としてはとても勇気付けられました。
自分は同じく鴨油（チーユならぬヤーユ？）を出してからたっぷりネギ風味で仕上げましたが、みかんの皮というチョイスにシビれました。とても上品な味になりそうですね。
ありがとうございます！日本語コメントほぼないので嬉しいです😊
this channel is so well done
i tried this recipe and it was delicious! just wondering, should you wash the duck to remove the duck odor like you do for chicken and pork bones?
Hi! Thank you!! This time I used very clean duck imported directly from chicken farm, so I didn`t wash it very properly. But usually you should wash it to remove the odor!
Hey there! Great video as always. May I know how long to boil after adding the potatoes?
Hi chef I have a question.
Do you know the Gion Duck Noodles situated in Kyoto?
I have been 3 times and never I had a 🦆 ramen like that in my life! it's amazing lol.
Oh really? Gion Duck Noodles is one of my shops.
Thank you for coming three times!!
@@motokiramenacademy5578 it has been a pleasure:)
Lovely thank you. Do you mean 62 degrees Fahrenheit or Celsius?
It looks so perfect
Great video!! How thick do you cut your noodle? Can you use pressure cooker for this recipe? If so, how long to pressure cook?
Whoa, I will try this tomorrow! Thanks!
Also, what is the background music you used here? Sounds very familiar! :D
I want to try this soon! How much broth does one duck make?
Very cool! Love your channel!
Thank you!! Happy to hear it!
Great video. How did you make the shoyu tare?
Hi! Thanks for watching! Check this for tare ruclips.net/video/PEnrcN5Rkz8/видео.html
5% salt to the water volume or the duck grams?
Masterpiece.
No details on how to do it. No cooking times, and oh ya... let me just whip out my handy dandy sous vide machine....
Hey, how long did you leave it on high heat and any special reasoning for adding potatoes?
Probably to thicken the soup
Also that soup, how many servings is this?
Hello very nice video. how can i make a tsukemen duck broth? do i need to cook it longer? maybe u can make a video one day about tsukemen duck broth. thank you
Thank you for watching the video!! Okay I’ll try Duck Tsukemen some day!!
I have a question about storing soy sauce. I have a few different kinds (marudaizu, usukuchi, regular kikkoman, etc). I have some on the shelf after I've opened them, and some in the fridge. Is it better to keep them all in the fridge, or is it safe to keep them on the shelf outside the fridge?
Hi Tom!!
Soy sauce doesn’t rot because of its high salt content, but deteriorates and tastes worse when exposed to air. So it's better to store it in the refrigerator.
@@motokiramenacademy5578 That makes sense! I will keep them in the fridge from now on. Thanks!
You’re welcome 😉
Hi there. Leftover paitan soup can be kept in the chiller for the next day?
Hi! Sure, you can still eat it on next day!
Motoki-san, is it ok to put in the garlic & ginger after straining the soup? there's so much meat left behind and it would make a good snack for my dogs
Hi! Thanks for watching! Your dogs are lucky! It would taste better, if you do all together, but you may put garlic and ginger after the straining. I would recommend you just simmer the soup for a little bit to get the right flavor.
All good untill the Spanish onion. 😱
Japan loves combination of green onion or leeks with ducks (there's even a duck pokémon holding a leek), so Spanish onion is probably his spin. You just need to soak the chopped onion in water for at least a few minutes to remove the intense flavour.