Відео

Omg it takes so much time and effort. Really appreciate this. I love hakata ramen style.

What is Kansui?

I think I will have to wait until retirement in order to have time to make this…or marry a Japanese wife.

😋😋😋😋😋😋😋😋

🙏

OSM🙏🇳🇵

What blender do you use? My soup has a very small particle after blender

8:45 what why, why pour into ladle just to pour into bowl. why pour into ladle instead of spooning it out? huh

Hi, the water you add to the soup is hot or just room temperature? Thanks for all the recipes

Que delícia !… amei❤

The chashu was really good i will continue using this recipe delicious

i will become the greatest ramen chef in germany!

Great tutorial! But tbh, i’d rather eat at ramen shop 😂

Hello, I was try to soak Shitake, konbu, and katsuobushi around 10 hours, but its looks like slimmy. How it can be ? It's looks totally different with yours

Still trying to figure out if it’s best to add dashi to the BROTH or the TARE . this channel (and others ) have done it BOTH ways smh

This one is wild! Thanks for sharing!

How would you do this without a pressure cooker? Seems like most pork broths are boiled at high heat for long periods while chicken is a low simmer for long periods, but I’m interested in what to do when using both together.

Noodles have way too low hydration for homemade with usual equipment, noodles are impossible to work out... Ruined so much time and flour by exactly following the instructions.

Your ramen recipe is wonderfully delicious ❤❤❤ I made tonkotsu ramen following your recipe for my family and they all love it so much! Thank you thank you thank you u u u!❤

Kansui is baking soda?

Its very healthy..

I would feel less guilty if I were to cook this using solar powered stove.

your channel is incredible, do you have a channel where you make recipes other than ramen

Ummmm🫡🤔...im not a traditional housewife...so I skip my way to the restaurant 😅😅

My black garlic oil became solid in de fridge😅

Great video ! How long to boil chicken without pressure cooker?

If I was to use beef cheeks, temperature and time should I put use on for sous vide?

When you have ramen anywhere, its ok but its also $12. When you have it in japan it can be barely $1 to $8.

This is my ramen appreciation comment and I thank GOD for this as well 🙏🏻 amen

❤❤❤

So your noodles hydration is at 36%., but you're also using a pasta rolling machine which wasn't designed for rolling ramen dough effectively. I'm using a manual Okazawa noodle making machine which has big rollers and currently making Ramen noodles with 28% hydration, but mixing the water with hand or chopsticks is not as effective, I recommend mixing the water and flour using a food processor, it's much more effective and distributes the water evenly through the flour and copies/mimics the motion of the large Yamato Noodle making machines. I simply used medium sized zip locked bags to get the hydrated flour into rectangular shapes before pressing them, this will make it easier to feed into the machine which will help do the lamination later.

What's "kansui"

What is the reason we need to separate first bone broth from other and add later ? Can’t we just and water to same level ?

I cant get dried scallops in Holland. Is there any substitute for it?

Cook whole day?

I found my fav ramen yt here 🍜❤

What’s the substitute for non alcoholic mirin? We don’t have that

For how much time can you store the miso tare in the fridge ?

Hey there would I be able to sub bread flour for the Hokkaido flour?

Your channel is the best. I hope you will come back. Thank you 🙏

Looks delicious halal ramen❤

Ramen sauce 250ml of water into pot Add 200g of muscles Boil until only c. 150ml are left in the pot Strain the muscles away From the dashi left add: Usukuchi (light) shoyu 100ml Koikuchi (dark) shoyu 30ml Thai fish sauce 20ml Hon mirin 50ml Cooking sake 30ml Apple vinnegar Sake kasu Honey 1tbls 10g salt Mix and heat up until boil (Add combu) Store in fridge Ramen sauce done

Bone broth 1.7kg of pork bones and two pig legs into 2.8l of water in large pot. Bring to boil and remove scum for 20 mins at high heat Switch to low heat and let simmer for two hours with no lid Pour 90% of soup in other container Refill the bone pot with water and add pork fat Start at high heat Once pork belly is soft cut in pieces Keep boiling and add water once the pork is not fully submerged Wait for the broth to become milky and white Add some of the soup left in the container Boil for 30 more minutes Add remaining soup from container Boil for further 40 mins or longer until very dense Strain soup from bones and residues Soup is done

❤

amazing work chef, arigato gozaimas

I am from the birthplace of tonkotsu ramen. But I don't like tonkotsu ramen. The reason is that tonkotsu ramen is not good for your health. Cheap pork bones and cheap pork oil, these are not very healthy foods. Animal oils and soups often cause diarrhea. Tonkotsu ramen, which is mainly made with wheat and oil, has poor nutritional balance. It doesn't taste bad, but it's bad for your health, so I never eat tonkotsu ramen. We recommend salt ramen, soy sauce ramen, miso ramen, and seafood ramen.

choto bati ranna kora chaina

I change the dried saba with dried anchovy taste still really good

great blackend garlic oil method thank you

Great recipe i want to try at home!!! so what realy mean Kotteri?