Just saw these videos and watched pretty much all of them. Love how much time you put in and the passion you show for every step. I’m going to try making the earthy ramen you made, I was just curios on how you made the chicken based broth. If you put a video out on different types of broth I think it’d be really helpful. Thank you so much for the videos and this channel is so awesome. Hope all is well
Check out the shio broth video here! th-cam.com/video/v0fUnmEfiCU/w-d-xo.html Basic process is to take a chicken carcass and cover it in 2x it’s volume of water in a pressure cooker. You can also sub out a whole chicken for wingettes and breasts. Cook on high pressure for 2 hours and you’re good to go
Glad you upload another video !! I was afraid you stopped like all the other ramen TH-camrs out there 😌 I love how you twist classic recipe and make very original bowls, keep going ! 👍🍜
I have messed around with it in the past, it’s a fun flavor. Depending on what kind of bowl you are making, you can even just splash some sake in the bowl when assembling (use about half the volume of tare). This is popular in Tantanmen. Make sure you get something dry!
Hey man, I have a question about shiitakes. They always seem to have a very pungent and intense, almost smoky taste and smell to me. When i taste some shiitake water, I do recognize some deepness in the taste all the way to the back of my mouth, which I presume is the umami part, but it's quickly too much for me. I'm preparing your earthy tare right now (1 part soy sauce sitting with 1 part water incl 1 dried shiitake, going for vegan without katsobushi, and i'll simmer the whole thing tonight when I cook, bit of a lazy adaptation and also just making two portions of tare so like 75ml total) Anyway, I might be rambling a bit but I'm trying to predominantly cook vegetarian and vegan ramen as my partner is vegetarian and I'm trying to limit my animal product intake, and I'm always looking for non-meat umami rich ingredients, and it would be sad if for some reason, shiitake simply is something my taste pallet doesn't enjoy. Any thoughts? I couldnt' find a lot on this topic on reddit.
I hear ya. Shiitake can be a lot. Sub them out for sundried tomatoes. Check out my farm to table black garlic Tonkotsu video for reference on how to make them!
Warning: Not all tamari soys are GF, a lot of them just contain -less- wheat than koikuchi simply for flavour profiles. If you want a GF tamari make sure it says "Gluten Free" on the bottle.
Finally a new video! Was afraid you were giving up on the channel. Keep up the good work!
End of 2021 was a little turbulent for me but I’m back at it. Missed you all
This is the best ramen channel around. Please continue to put out amazing content!
Really exited to make the earthy tare for my first ever ramen! Do you know how long it will last in the fridge? Thanks for the vid ❤
Holy crap, how does Bo Burnham musak work so damn well with this instructional cooking video!?!?!
You’re telling me. Cmjunk is a very talented artist. All his covers are slappin
Another great video, thanks. All three seem delicious.
This was some quality ramen making. Loved how clear and easy to follow everything was. Great video!
Just saw these videos and watched pretty much all of them. Love how much time you put in and the passion you show for every step. I’m going to try making the earthy ramen you made, I was just curios on how you made the chicken based broth. If you put a video out on different types of broth I think it’d be really helpful. Thank you so much for the videos and this channel is so awesome. Hope all is well
Check out the shio broth video here! th-cam.com/video/v0fUnmEfiCU/w-d-xo.html
Basic process is to take a chicken carcass and cover it in 2x it’s volume of water in a pressure cooker. You can also sub out a whole chicken for wingettes and breasts. Cook on high pressure for 2 hours and you’re good to go
@@teikenramenchannel Thank you! This helped a lot!
Glad you upload another video !! I was afraid you stopped like all the other ramen TH-camrs out there 😌 I love how you twist classic recipe and make very original bowls, keep going ! 👍🍜
Thank you Paul! Let me know what you think when you try some of these for yourself!
I don't know of this is the the original but the track is the same chord/melody as Bo Burnham a funny feeling. Also big up awesome video
Go check out cmjunk, he did an AMAZING lofi cover of a lot of songs off Inside
Everything looked great. Loved the curious kitty.
Nitro enjoys the limelight
@@teikenramenchannel Tell Nitro I love him/her and give them a kiss for me
Love your videos, your music guy must like Bo Burnham, huh.
It’s cm junk! Check out his channel!
@@teikenramenchannel It's also "Content" and "All Eyes on Me" tho 🫠🫠
Could you tell me where you obtained the blue flowered bowl? I love it!!!
Like all the best bowls, I received them as a gift! Sorry!
Music is bit loud but I like the bassy asmr calm vibe it gives off
Amazing content! For real!
Thank you Jonathan!
I was also going to ask, I’ve seen a bunch of tare incorporating sake. Is this something you would recommend? and what would be a good amount
I have messed around with it in the past, it’s a fun flavor. Depending on what kind of bowl you are making, you can even just splash some sake in the bowl when assembling (use about half the volume of tare). This is popular in Tantanmen. Make sure you get something dry!
where do you get your bowls from? more specifically the pink and black switly one?
Most of my bowls come from Etsy, including the one you seek
I'm late to this video but I would like to know if you can combine the takotsu broth with the earthy tare?
Absolutely. Follow your dreams!
What's the size laddle you using for tare and broth combination
I typically do 50 ml tare to 500 ml broth
Hey man, I have a question about shiitakes. They always seem to have a very pungent and intense, almost smoky taste and smell to me. When i taste some shiitake water, I do recognize some deepness in the taste all the way to the back of my mouth, which I presume is the umami part, but it's quickly too much for me. I'm preparing your earthy tare right now (1 part soy sauce sitting with 1 part water incl 1 dried shiitake, going for vegan without katsobushi, and i'll simmer the whole thing tonight when I cook, bit of a lazy adaptation and also just making two portions of tare so like 75ml total) Anyway, I might be rambling a bit but I'm trying to predominantly cook vegetarian and vegan ramen as my partner is vegetarian and I'm trying to limit my animal product intake, and I'm always looking for non-meat umami rich ingredients, and it would be sad if for some reason, shiitake simply is something my taste pallet doesn't enjoy. Any thoughts? I couldnt' find a lot on this topic on reddit.
I hear ya. Shiitake can be a lot. Sub them out for sundried tomatoes. Check out my farm to table black garlic Tonkotsu video for reference on how to make them!
yo thanks a lot@@teikenramenchannel ! Will check it out
What about aromatic oil? 🙃
It appears in many later episodes lol
Warning: Not all tamari soys are GF, a lot of them just contain -less- wheat than koikuchi simply for flavour profiles. If you want a GF tamari make sure it says "Gluten Free" on the bottle.
This is a great note, especially people suffering from celiac disease
Why almost every video on TH-cam must include cut scenes? It is stupid and exhausting and not funny. I always quit the video on the first scenes.