Love the personal touch idea. I went ahead and, inspired by the your shio ramen before, made ramen with smoked brisket i made the week before. To keep it beefy I used oxtail and chicken for the meaty part of the stock (no pork). And next to brisket slices added the cured egg, bamboo shoots and some corn (because corn goes well with bbq :-) ). You explain the process so well, it really was great to try out and make some. It worked out pretty well!
I just found this series and am obsessed. I appreciate the detail so much. I've learned more here than I have going out and eating ramen. Please continue doing more.
I just want to say that I just finished making this for the first time (it's the first time I've tried making ramen ever, actually) and it is BY FAR the best tasting meal I have ever cooked for myself. Thank you SO MUCH for creating these videos, Adam. I can't wait to try making more variations!
It's been a while, doesn't seem like he will but I'll still hold out hope for a delicious, creamy tonkotsu broth recipe. It's my absolute favourite kind of broth.
I just binge watched this entire series, you're just such great personality and your skills are insane, and the lore behind everything is so pleasing to hear. Keep up the fantastic job, keep being real
This looks Devine , I always order this type of ramen, I love it with the bamboo shoots and garlic, but my restaurant uses black garlic, it’s amazing. I’m going to try this recipe for sure
I've been watching / searching about how to make a quality bowl of ramen (planning to open up a ramen shop). Just want you to know, that your ramen series videos has been a big, BIG help to me. So thank you so much.
Please continue this series! Ramen is my favorite - I dream about owning a small ramen restraunt one day. Unfortunately I have no idea how I'd even begin. 10 years in the IT industry leaves me wanting a change.
I made your recipe for chashu, cured eggs and broth over the last few days and had it last night. The bowl of ramen was delicious. Thanks for the info.
Will you do a ramen noodle recipe episode? I have been playing around with different flours (which makes a huge difference) and would be great to see your version of ramen noodles =D
Just fantastic, Adam! Thank you, for this series! I feel pretty confident, that I can create my own Ramen Masterpiece, now...with all five, key ingredients...broth, noodles, sauce, seasoned oil and toppings!
hi adam! i love your ramen series! :) tonkotsu ramen's my favorite.. really love the extra details. I'd like to see a Filipino dish next! :) thanks again adam.
You sure bring goodness into a simple appearing dish Adam! Not sure why the tube is unliking thumbs up, but that is ok, I enjoy enough to go back and watch again as time permits! -Bob...
Love your work... your dedication and passion is inspiring, looking forward to seeing more through 2020 Wishing you happiness and prosperity for 2020...
I made the double stock ramen frow a few weeks ago. It turned out delicious but we made our oil FAR too scallion-flavored. That made it all have the flavor of french onion soup and it was sortof a letdown, but that was that tare and that oil, time to try a new one huh?
do you think you'll make a video showing us the 'preferred' method of eating a bowl of ramen? e.g. the slurping etiquette. would love to see you visit some ramen restaurants and your opinion of restaurants vs the chain ones (hakataya)
Love your videos and hope you're well. Forgive me, but I don't think you have made a video that shows how to make your own ramen noodles? Just did it myself after searching around TH-cam and would love to see how you approach it.
Great series! I am very excited to try this. One question - Can the Ajitama curing solution be re-used to make the Tare as well? or will it impart an eggy flavour on the tare? The mixtures seem very similar and I'd like to avoid waste if possible. Thanks!
These looks so amazing Adam. I know there is not much traditional precedent, but any chance we could get a video for a vegetarian broth/aromatic oil? Or at least suggestions for how? Been a subscriber since destination flavor japan - big fan!
Howard Yan Hi, I’ve made this mushroom version for vegetarian friends www.google.com.au/amp/s/amp.theguardian.com/lifeandstyle/2017/jan/27/ramen-recipes-chicken-mushroom-noodles-ken-yamada-tonkotsu
could you use the garlic in the final finished ramen or would the flavour be overpowering? I love fried garlic but idk how strong the taste would be compared to the ramen flavors
Hey I've been wondering, since lamb ramen is so rare to find. How would you go about making the broth? Would you even make a lamb-based broth or would that be too potent? Browsed a few "recipes" or video that did do lamb ramen but the soup is mostly tonkotsu broth or a mix of both chicken & tonkotsu.
that damn fly, right at the start. separately, i recently bought a yukihira style saucepan like shown here... perfect with an induction cook-top, can recommend.
I love this, how long can I keep the garlic oil and the tare before they go bad? Can they be frozen or would it be best to but them in a bottle and refrigerate?
@@mikkeljepsen7425 Yaki Ami is what I found but doesn't quite look the same... That is very hard to find here, so want to know exactly what Adam is using.
Can you elaborate on how to store Stock? Fridging it supposedly lasts like 1 week max, and that's way too short to use up a stock from a hole chicken. Freezing into a icetray is another option but I'm afraid that would lose the aromatic flavour. I wonder how you store your stock and how long you do so.
@@Lucillevt4011 I mean, if you want to unfreeze your 2L chicken stock at once, sure. I was just wondering what method Adam uses to store large quantities of stock.
Or know how much ml go into your preferred ramen bowl, pour this amount into a container and freeze the container until everything is frozen. Want a bowl of ramen? Pop out the container, reheat, done. And stock freezes very good without impairing flavour.
Thankyou so much Adam I have just watch all 7 videos tonight you have given some knowledge and background to the Ramen, I know you have passion for food not only to eat but where it's from and how each region deals and acknowledge it, over the years you have certainly grabbed it and run with it, good on you you have come soooooo far from Master chef days. I have down several WEA courses on Japanese cooking, simple everyday Japanese food, my favourite was and is Beef Pea and Potato stew although the classes were good but not a scratch on what have presented here on YT. Thankyou for sharing you love and knowledge of Japanese food.
where do you find good ramen noodles, i live near a pretty big asian market and i havent seen anything like what you have, only the straight white noodles, Somen and Udon
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
This ramen series has been absolutely wonderful. I've learned so much. You could go on forever with this!
Instablaster...
Love the personal touch idea. I went ahead and, inspired by the your shio ramen before, made ramen with smoked brisket i made the week before. To keep it beefy I used oxtail and chicken for the meaty part of the stock (no pork). And next to brisket slices added the cured egg, bamboo shoots and some corn (because corn goes well with bbq :-) ). You explain the process so well, it really was great to try out and make some. It worked out pretty well!
I just found this series and am obsessed. I appreciate the detail so much. I've learned more here than I have going out and eating ramen. Please continue doing more.
2nd
been making ramen eggs your way for three weeks
could never get tired of the taste!
I just want to say that I just finished making this for the first time (it's the first time I've tried making ramen ever, actually) and it is BY FAR the best tasting meal I have ever cooked for myself. Thank you SO MUCH for creating these videos, Adam. I can't wait to try making more variations!
Awesome, Can't wait for the cloudy broth versions of ramen. Hope you show us how to make a thick pork broth.
tonkotsu..... be prepared for a smelly bin after.....
It's been a while, doesn't seem like he will but I'll still hold out hope for a delicious, creamy tonkotsu broth recipe. It's my absolute favourite kind of broth.
@@thatboringone7851 It's a monster of a broth. My favourite as well.
I second this. Please please please make some tonkotsu.
@@bartink instant Korean ramen is better than Japanese
my favorite brand is Nongshim hot and spicy
This is more a piece of art than a bowl of soup!
Spent two days prepping broth and the ramen eggs and finally made my ramen and it was amazing! Thank you for all your knowledge!
Best school I've ever heard of
I just binge watched this entire series, you're just such great personality and your skills are insane, and the lore behind everything is so pleasing to hear. Keep up the fantastic job, keep being real
Delicious 🤤🤤🤤 I love ramen 😍😍🍜🍜 thank you for sharing!!
Adam. This series is amazing. Thank you so much for making it.
Just love this series. I'm looking forward for the next episodes! Congrats!
Really amazing episodes!! Awesome explanations! Would love to watch more.
That is comfort food at its finest. Well done! Cheers!
Shoyu is my favorite ramen style and good god that last shot of the finished bowl looks incredible
This looks Devine , I always order this type of ramen, I love it with the bamboo shoots and garlic, but my restaurant uses black garlic, it’s amazing. I’m going to try this recipe for sure
incredible! Thank you so much for doing this. How fun it will be to make this!
I've been watching / searching about how to make a quality bowl of ramen (planning to open up a ramen shop). Just want you to know, that your ramen series videos has been a big, BIG help to me. So thank you so much.
I love this channel! I'm slightly obsessed with Ramen so this has been a pleasure especially with your Aussie soothing voice.
Love his dishes! I wish i could get them ❣️
Ramen & Garlic my favorite 2 dishes 🤤❤️🤤
I absolutely love these videos. Thank you so much for sharing!
Please continue this series! Ramen is my favorite - I dream about owning a small ramen restraunt one day. Unfortunately I have no idea how I'd even begin. 10 years in the IT industry leaves me wanting a change.
Thank you so much for this series I can’t stop making ramen now. My family and guests love it!
Thanks so much for this recipe Adam! I've always been eager to make my own ramen, and this turned out better than expected!!
I made your recipe for chashu, cured eggs and broth over the last few days and had it last night. The bowl of ramen was delicious. Thanks for the info.
Will you do a ramen noodle recipe episode? I have been playing around with different flours (which makes a huge difference) and would be great to see your version of ramen noodles =D
YUM this is the one i wanna make for my first time ramen making! Thank you for sharing all the step by step videos!!!
Those pots you are using look amazing!
Made ramen eggs using your recipe It's great! Thanks Will try this recipe, too
This is a great series. Thank you, Adam, for putting this all together. You make me hungry every time.
This not just cooking this is delicious art, behold that epic canvas
Would you please show us your favorite way to make short grain rice, and maybe some handling and storing tips!?
Just fantastic, Adam! Thank you, for this series! I feel pretty confident, that I can create my own Ramen Masterpiece, now...with all five, key ingredients...broth, noodles, sauce, seasoned oil and toppings!
Beautiful recipe. My wife and I both love garlic, and I'm sure this will do wonderfully in our house. Keep this series up, I'm loving it!
hi adam! i love your ramen series! :) tonkotsu ramen's my favorite.. really love the extra details. I'd like to see a Filipino dish next! :) thanks again adam.
this is such a work of art.
You sure bring goodness into a simple appearing dish Adam! Not sure why the tube is unliking thumbs up, but that is ok, I enjoy enough to go back and watch again as time permits! -Bob...
Wonderful! Will you be making a video on how to make the ramen noodles itself?
Love your work... your dedication and passion is inspiring, looking forward to seeing more through 2020
Wishing you happiness and prosperity for 2020...
Looks absolutely delicious 🤤🤤. Definitely trying this sometime soon. A bowl with hot broth in cold fall now is simply heaven.
Dude won me over when he talked about how people use too much soy sauce~! Ive had so many shoyu ramen broths that just taste like soy sauce soup
I second Mr. Singer's comment. TONKOTSU! Is Sapporo style Miso ramen on the que? Either way, thank you for your good works. Otsukaresamadeshita!
I would love to see you make a sapporo style ramen!!! I've just found your channel recently and I love these ramen vids so much.
man, i hope for a miso based ramen next. I miss Okinawa for their ramen!
Hey, love this playlist. Would you be able to show us how to make menma? It's my favourite garnish and very hard to get in the UK.
I wish you would do a miso ramen. I love your videos
Awesome, I am loving the recipes but all the little slowmo bits do my head in.
Wow even when he crushes the garlic is so serene, I’m like a ninja when I crush mine😃⚔️🗡🪓🔪
Awesomeness, always looks delish
I made the double stock ramen frow a few weeks ago. It turned out delicious but we made our oil FAR too scallion-flavored. That made it all have the flavor of french onion soup and it was sortof a letdown, but that was that tare and that oil, time to try a new one huh?
So happy I discovered your channel.
Thanks to help the ramen community bro 🥰
do you think you'll make a video showing us the 'preferred' method of eating a bowl of ramen? e.g. the slurping etiquette.
would love to see you visit some ramen restaurants and your opinion of restaurants vs the chain ones (hakataya)
Looks super delicious
Oh my word I need those hammered pots in my life! Where can I get them??
Hand made not hammered
Nice timepiece Adam.
Great video! How and for how long can you store the tare, broth and oil?
Love your videos and hope you're well. Forgive me, but I don't think you have made a video that shows how to make your own ramen noodles? Just did it myself after searching around TH-cam and would love to see how you approach it.
oh man! can't wait untill you cook a fully cloudy soup like Tan tan men.
Great series! I am very excited to try this. One question - Can the Ajitama curing solution be re-used to make the Tare as well? or will it impart an eggy flavour on the tare?
The mixtures seem very similar and I'd like to avoid waste if possible.
Thanks!
This is simply much better than any paid class
Sir, you are a beautiful genius
the music made that a religious experience for me
Very good production.
You know I'm not much a fan of big long complicated ramen but damn this all came together really well. That last image 👌
Beautiful! Would love to taste it.
Where's number 8 at? Let's gooo!
It arrived a month ago! Looks awesome
Please add a recipe how you make the menma?!
These looks so amazing Adam. I know there is not much traditional precedent, but any chance we could get a video for a vegetarian broth/aromatic oil? Or at least suggestions for how? Been a subscriber since destination flavor japan - big fan!
Howard Yan Hi, I’ve made this mushroom version for vegetarian friends
www.google.com.au/amp/s/amp.theguardian.com/lifeandstyle/2017/jan/27/ramen-recipes-chicken-mushroom-noodles-ken-yamada-tonkotsu
could you use the garlic in the final finished ramen or would the flavour be overpowering? I love fried garlic but idk how strong the taste would be compared to the ramen flavors
Hey I've been wondering, since lamb ramen is so rare to find. How would you go about making the broth? Would you even make a lamb-based broth or would that be too potent? Browsed a few "recipes" or video that did do lamb ramen but the soup is mostly tonkotsu broth or a mix of both chicken & tonkotsu.
Adam,
Could you provide some sourcing for you tools? Particularly the pots and the grill. Thanks!
that damn fly, right at the start.
separately, i recently bought a yukihira style saucepan like shown here... perfect with an induction cook-top, can recommend.
which one did you get?
Hi Adam, can you show us how to make Tonkotsu ramen?
I love this, how long can I keep the garlic oil and the tare before they go bad? Can they be frozen or would it be best to but them in a bottle and refrigerate?
I predict you will have 1M+ subs next year.
You should include ingredients lists in your description
The recipe link is broken. I world really like to make this dish!
What is that grill that you use when finishing the char siu? I'd kill for one of those!
Yes pleeease, what’s it called?
Its a "Japanaese stove top grill". Easy to find on google.
@Adam: awesome videos! I have a question for you... where did you get the grill for grilling the chashu. Thank you for the answer!
Adam can you please tell what the stove-top grill you are using is?
Search for "Japanese stove top grill"
@@mikkeljepsen7425 Yaki Ami is what I found but doesn't quite look the same... That is very hard to find here, so want to know exactly what Adam is using.
@@mikeboettcher9709 i think it was the volcano grill th-cam.com/video/g8O1w1AZ-kE/w-d-xo.html
@@lutodako3904 No the metal grate with white stuff beneath it he puts on the burner (5:15)
@@mikeboettcher9709 www.mtckitchen.com/stovetop-fish-grill-with-ceramic-base/ i think this is what your after my cooking friend !
Masterpiece.
This video is mesmerising
Can you elaborate on how to store Stock? Fridging it supposedly lasts like 1 week max, and that's way too short to use up a stock from a hole chicken. Freezing into a icetray is another option but I'm afraid that would lose the aromatic flavour. I wonder how you store your stock and how long you do so.
Well couldn't you just store it in a freezer and take out what you need the night before you decide to make the ramen?
good question
@@Lucillevt4011 I mean, if you want to unfreeze your 2L chicken stock at once, sure. I was just wondering what method Adam uses to store large quantities of stock.
@@BDtetra Reduce the stock until it is thick in consistency, refrigerate and it should be like jelly. You can then cut it up and freeze it.
Or know how much ml go into your preferred ramen bowl, pour this amount into a container and freeze the container until everything is frozen. Want a bowl of ramen? Pop out the container, reheat, done. And stock freezes very good without impairing flavour.
I was hoping for a Tonkotsu Finale :I - can you tell us if you plan to do one?
That's perfection..!!!
my favourite ramen is chili goma, or I've seen it called goma goma. could you do that at some point please Adam?
This series is my bible.
I know you probably are not going to see this, but is it in program an episode all dedicated to Tare?
I love the saucepans! Which brand are they?
Thankyou so much Adam I have just watch all 7 videos tonight you have given some knowledge and background to the Ramen, I know you have passion for food not only to eat but where it's from and how each region deals and acknowledge it, over the years you have certainly grabbed it and run with it, good on you you have come soooooo far from Master chef days. I have down several WEA courses on Japanese cooking, simple everyday Japanese food, my favourite was and is Beef Pea and Potato stew although the classes were good but not a scratch on what have presented here on YT. Thankyou for sharing you love and knowledge of Japanese food.
where do you find good ramen noodles, i live near a pretty big asian market and i havent seen anything like what you have, only the straight white noodles, Somen and Udon
You're making me soooooooooooooooooooooooo hungry!
Can you do Tonkatsu ramen next ? Please and thank you!
Great videos! Could you make a video with a veggie option? Would be so great!
Total Awesomeness...
Where did you get your two wooden-handled sauce pans?! I've been searching all over.
Why would somebody give a thumbs down? 🧐
I'm so early I don't know what to do with myself. Great video as always.