@@GLawSomnia I actually do recommend it I have noticed after about a week that I do feel better but like everything you have to check to see if it's right for you because not everyone's built the same way
DEFINITELY DESERVING!! Not only are the vids awesome, but I really like his personality! I like how he interacts with people! Being 1 of them, I can honestly say it's much appreciated. It brightens my whole day!!
@@pikewerfer He cracked a joke about China Paraphrasing from his recent standup: China good country!! Good country!! *_*grimace wink_** Good country!! Taiwan? Not a real country.
It has been awhile since I lived in Japan. Please note I am not a chef just a home cook. For aromatics the basics would be negi (long Japanese onion) and ginger for most things For sauce everything seemed to be based on sake, mirin, shoyu, and sugar (more maybe added or one of these removed but they seemed to be the basis of everything not including dashi stock) Favorite Ramen is Hokkaido Butter Miso Ramen
The cooking time for eggs also depends on the size and even your elevation as water cooks at lower temperatures at higher elevations. Sometimes to keep in mind if you want perfection.
Hi Chef James I just wanted to say that I just subscribed to your channel for the following three reasons: 1. you are a pro yet you are humble and have a sense of humour C'mon who doesn't love Uncle Rodger right? 2.I'm a kitchen hobbyist enthusiast I know enough to be dangerous and I can tell you really know 3. I can relate to you in that we are both ''Expats'' living in Europe Keep up the great videos please
broth-making is the most time-consuming part of authentic Japanese ramen.. you can't cut corners with that process, and if you make mistakes during that process, store-bought ramen broth would probably give you better, consistent results
I did not think that I would ever hear Uncle Roger say "No need for MSG", but he said it! Wow! I am shocked! Another great video James! Keep up the good work buddy!
Chef James!! Thank you for another Uncle Roger review, it gave me an idea! Uncle Roger was a guest on the Watcher channel's show called Dish Granted. It's a show where aspiring home cook, Steven Lim (formerly of Buzzfeed Tasty's Worth It series), tries to make a dish as fancy as he can based on the type of food the guest says they want to eat. Most of us probably only have as much training as Steven, so it would be interesting to get your input on what he does right or how he could improve. It would probably help us, too!
Sorry, sorry, I forgot to add, Chef James!! In Uncle Roger's episode on Dish Granted they do a (you guessed it) fried rice, but it's a Nigerian-inspired fried rice. I didn't realize that there were regional variants outside of Asia and it was REALLY cool to watch.
So far I've made Ramen twice, so I am clearly an expert and an authority on the subject. I can confirm that the aromatics are added later and timed for peak flavour extraction. Also, Uncle Roger mentioned that everything should go into the bowl at the same time, and that the noodles should be ready when you put everything else in. I find that to be quite hard to do, so I add tare and aroma oil first. When the noodles are cooking, I add the broths. (Double soup recipe, chicken stock and dashi) Makes it a little less hectic and neither tare nor aroma oil have any heat they could lose anyway.
My favorite type of ramen is the 99¢ package kind, because it's the only kind I can afford. I can usually find bulk packs of 12 for like $3 in some places. My favorite brand and flavor is the Maruchan, Chili-Lime Shrimp.
Congrats with sponsorship! And finally it's not immediately popups in the middle of the video 😄 P.S. You actually ask a lot of questions to your viewers. I think it would be interesting to watch the video where you read and comment the really good and useful answers 🤔 And maybe even answering some other questions to you in detail P.P.S. Waiting for you and uncle Roger collab 😎
not a ramen chef, but ramen has few rules so you can do almost whatever you want, aromatics with strong flavor can be added in the bone broth process if you are looking for characteristics that develop over a slow cook. If you add aromatics too early they will cook out and you lose the lighter flavors. Aromatics in ramen are usually added later in an aromatic oil as a separately prepared component. You always see 3 liquids being combined at plating. Those are broth, tare and aromatic. Clean broth is a key component in asian soups, all bone broths I've encountered involve preboiling or soaking the bones to extract the blood, otherwise, you get nick's broth as mentioned. To get a porcelain white tonkotsu broth you need a hard rolling boil to emulsify the boney goodness. It doesn't need to be hard rolling boil for the entire broth making process but at least a couple hours at least, go roiling boil until broth colouring reaches your satisfaction then lower to simmer.
I kinda find it funny that James is trying soooo hard not to cringe-react further from all that "food fondling" lmao XD looking forward to the Nigella Ramen video
Hey James! I like your calm style and I'm really happy that you got a sponsor. It took a while and you deserve it. I hope it helps you and your channel. Looking farward for many more videos.
Although there is a style of tonkatsu broth that looks like this, forgot what it was called, but the broth is basically the same batch constantly simmering adding more bones/meat and water everyday, it is a bit pungent and extremely flavorful, and looks brown af.
Respect to all Ramen chef out there I'm a newb chef that just open my restaurant, took me half a day to cook two of our traditional regional dishes (and have to let them stay overnight to be sold the next day) and I already feel like it was quite a challenge but the step and ingredient used was nothing compared to this ramen. Like damn, so many thing could have gone wrong and making the perfect Tonkotsu ramen seems like it would take a lifetime
Idk if anyone has mentioned this but aromatics aren't used as the focus for ramen is the umami side and the aromatics add some complexity that takes away from the pure umami savouryness you want
@@ChefJamesMakinson Not sure if you like the dirty jokes. You seem a bit uncomfortable sometimes, although we all know Nigel Ng is a comedian in first place. Or did I misunderstand it? Greetings and keep up the good work.
yup, i just wanted to say that, i am not even a noob when it comes to types of ramen, but there he says broth should umami packed - this is regarding to James's question about aromatics at the begining of the video, and Alex talks about the broth&aromatics i think in episode2
I will admit being able to say "I used a Boar skull." when asked about how I made my ramen broth is pretty metal. Edit: One other thing that has always got me a bit confused is why he was popping a breaker three times while cooking the pork. I don't think that a Suve machine would pull that much power to begin with and you generally aren't using many appliances in the middle of the night so the chance of overloading the circuit multiple times is rather low.
that's a good question. You need something pulling a lot of power, maybe it was all the cameras, lights and everything else that were plugged into the kitchen plugs and with the induction going it tripped the breaker? don't know 🤔
Duck wings are SO underrated! Not for ramen...but they're usually cheap (like chicken wings used to be...). Lots of flavour and JUST as good, if not better for Hot Wings! LOVE duck wings as hot wings...3 vs 12+... As a non-chef, I turned 2 chefs onto it...one made it on a menu at the Proof Bar at the Yorkville Hotel in Toronto for a while!
"Simple" recipe. Sous vide 4 hours with your choice of hot sauce (not for cooking time, but for infusing flavour), then deep fry for 3 - 4 minutes, or other method to crisp up the skin... I'd do a bunch at a time when they were on sale, and freeze them after the sous vide, much like what you can buy ready to eat in the grocery store, but MUCH better... Another chef turned me onto this...he went 24 hours sous vide! Fall of the bone was an understatement on those wings!
This was great fun as always, cheers! Also on your comment of "I think I could hire Uncle Roger in the kitchen", there's an awesome video where Joshua Weissman teaches Uncle Roger how to work in a professional kitchen. Might be worth checking out for the channel!
Just finished a long experiment, and it is currently 4am in China, but, I saw Chef James Makinson video and immediately click play! Your channel is really underrated, I always learn alot from you.
I'd say my favorite ramen to make is chicken, tonkotsu is just too much work while chicken is super easy. Just chuck a whole chicken into the water and boil for six hours and that's the broth. For tonkotsu I like to use pig trotters, soak them for 12 hours before boiling for 18... so yeah too much work generally xD
Chef James, you have ruined me for other people's cooking videos. Whenever I watch any, I keep waiting for your commentary, and I'm very disappointed when it doesn't come. You always bring your calm and friendly demeanor into videos, useful tips and tricks and insightful hints on not only what didn't work, but also WHY it didn't, which is so important when one is trying to get better at cooking. I have only been watching you for a few months, but I already learned so much. Thank you!
I had some ramen in Japan once that was made with a sardine broth. It blew my mind -- one of the best dishes I ever had. It was a tiny place in Golden Gai.
I grew up on Okinawa so I prefer soki soba which is, in reality, a ramen. Okinawa soba is a thin alkaline noodle with only wheat flour so it’s not a soba at all. The broth is a pork/dashi hybrid. The best part is the soki, which is a pork spare rib cooked with awamori and Okinawa black sugar.
Good call on being careful with the glass pot, Chef! He did indeed experience what you warned. Nick has deleted his video since, but on June 16, 2020 he uploaded a video titled “I Tried Cooking Every Tasty Recipe in a Week | Part 2” in which he talks about his Glass Cooking Pot exploding making one of the Tasty recipes. (I couldn’t find the video so I asked ChatGPT and it gave me the answer lol)
You're absolutely right James. You need to simmer the bone broth for a long time while skimming out the scum until the broth is clean. I add the aromatics about 1 hour before I'm done with my broth. Also it makes my stomach sick to think anybody would have ramen made from unwashed dirty meat. It is not the flavor you're looking for in a ramen broth.
You're absolutely right about the dirty meat. Most Tonkotsu ramen Chefs will boil the bones for a few minutes at first, then drain and wash the bones and then put them back into water for the broth. Then they'll keep it at a rolling boil while making the broth. All this will make it thick, creamy, and white. They also don't put many aromatics in until the end so they don't become bitter and they use very few, to help keep that white color. Nick's broth was completely wrong for making Tonkotsu, but he could have used it to make a different style of ramen. I think he could have changed up the tare and made a decent miso ramen with that broth.
Also, he changed the pot for the broth, he started with the crystal one and ended up with the metal one, so if he changed pots, he could've cleaned that broth too
Im muslim so i eat halal ramen, usually the broth is made with poultry or cow bone Its really hearty and perfect for cold rainy days No hate to Nick, but one of my pet peeve is people who "play" with their food/ingredient in a seggsual way Food for me is comfort, so someone doing foreplay with the food/ingredient legit makes me lose my appetite 😢 Another great video from chef James reacting to Uncle Roger❤😊😊
I recently had a very nice Hakata (博多) style tonkotsu ramen with a pure and clean broth, and the chashu meat has no fat at all with a texture similar to pulled pork, it also has a very thin layer of sweet soy sauce around it. But my favorite has to be fish/scallop and soy sauce based clear soup ramen and also chicken based clear or thick soup, some additonal yuzu flavor in the broth will also be very nice. And I always recommend trying dipping noodles or tsuke men if there is a chance.
Chef James' Logical criticism, and Uncle Roger comedy comments, on an actually good chef's recipe (Nick DiGiovanni ) , together they make the best educational video on Ramen. and you mentioned broth is different in different cuisines, in most Arab cuisines we put garlic, herbs, and spices, I don't know the exact ingredients but it is the usual way to cook meat, 1 to 2 hours and the broth will be tasty on its own, even tastier than the meat itself.
CHAR SIU pork can also be bought from Chinese supermarkets in Chinatown, where it is cooked and prepared and cut to your liking in front of you depending how much you want.
shoyu is definitely my go to ramen, but with some chashu and extra fishcakes its immaculate. Tried making a simple shoyu ramen with dashi stock, but i need to try making pork bones stock.. it would probably be a pain on the backside
Definitely a lot of work. I've talked to people from Japan who reliably inform me that most Japanese people do not make this at home, for the vast majority of the population it's a dish they eat at restaurants only.
Living out in the middle of no where (60 miles from a W word for groceries ) my wife makes noodles of all kinds, but we do use the A word to order a lot of ingredients. I pulled the nice gas stove and put in a ZLine induction. Learning curve, and a lot of new pots and pans. Package ramen is more affordable at this point.🙃
@@ChefJamesMakinson I can get some very basics 5 minutes away, pretty expensive for cheaper foods, ( example, a Snickers here cost about what a nice Belgian bar costs) so 60 miles when we have to stock up, and its the big city at maybe 8-10K people. They did just get a Beard Finalist restaurant, I doubt it'll last there.
My first try of this ramen broth looked a lot like Nicks despite that I cleaned the meat. But it still tasted good. I also made the mistake to cut the pork hot and it also felt apart
My favorite Ramen uses the broth I save after I Sous Vide whole brisket. It's very concentrated, so a little goes a long way. Topped with thin slices of the brisket and whatever vegetables I have in the fridge. When you Sous Vide, save the broth in the bag! It is liquid gold.
Hey, Chef James! I've been following your videos since you were at around 3k subscribers. Now that you have 146k subs, I'm blown away. I'm so happy for you! I love that you're respectful towards the people in the content you're reacting to. I also love how informative your videos are. Keep it up! Can't wait for the next video and more videos to come.
12:40 one of those moments when you really appreciate your channel Chef. Sometimes really simple set of advice or 'rules'. I watch uncle Roger for fun mainly, you for merits in cooking. Its really good combination.
It's good of you to warn people about the risks of cooking with glass because the master chef finalist himself wasn't aware of it. In one of his videos he ads stock to his pot in which he is frying off some meat and and it ends up shattering. I feel like this should be basic knowledge. My dad always told me this whenever I was using a glass oven dish
@ChefJamesMakinson no I didn't mean they used it on masterchef. But nick is a masterchef finalist so it surprised me he didn't know glass pot shatter with rapid temperature changes when it did shatter once in on of his videos
Ahhh, Chef James… I found your channel because you reacted to Chef Jean Pierre, who is one of the most amazing and entertaining chefs that I’ve ever seen, he’s been one of my most favourite channels for several years. But I actually subscribed to you because you just have such a gentle beautiful way about you that makes me want to watch. Whether you are cooking or reacting, you have complete class, and you are awesome! Cheers
time for eggs does depend on elevation. in Denver for instance water boils at 205 degrees F rather than 212 F at sea level. its not a lot but there is some variance especially with hardboiled eggs.
The funny thing is and out of speculation, I think Nick relied at that time his Masterchef level smarts hence why he got some of the methods to make certain dishes wrong which drew roastings from Uncle Roger. See Egg Fried Rice and Thai Green Curry video as an example. Hot take: If Nick wanted to, he'd try to "Innovate" Masterchef style making Beef Pho but since the "Uncle" title is coveted by TH-camr chefs believe it or not Nick stuck to the traditional way, from the same chef that Uncle Roger actually collaborated with in a video after Nick's Beef Pho video. I'm not hating on Nick btw, just objectively being a critic with some of his presentation and methods but a really good TH-camr chef overall.
how can one sous vide such a large piece of meat in rolled shape? first, the thickness should be uniform, secondly, you can't make vacuum because the rolled meat stores many oxygene within the center of the roll (and by doing so, it will contaminate the whole thing with microbes). it is very dangerous.
I'm from a place known for tonkotsu ramens. I think it looks delicious as a ramen, but authentic japanese tonkotsu ones get more simple ingredients. They have noodle, soup, char-siu and green onion, that's it.
Loved the video! I'm all for home cooks taking shortcuts and making approximations of fancier, more time-consuming meals. It's certainly not always reasonable for someone to balance both a work day alongside making a meal that can take overnight prep and the like - but I do think that someone like Nick is very open to criticism given his standing and position as a known entity in the celebrity chef world. If I was making stock or broth at home, I wouldn't be massively pressed to get it exactly right or to make the perfect looking meal so long as it tasted good - but you're playing with fire when you're presenting your meal as 'the most beautiful ramen bowl I've ever seen' for what is a beloved national dish - like using sliced deli ham as substitution for guanciale in public view of the Italian people.
Learned more from this than a lot of ramen videos tbf.. also learned a lot of the time aromatics aren't used at all in the broth, in exchange for aroma oils, but that's recipe specific I guess
If it weren't for these videos, one would say uncle Roger simply hating cooks for making dishes their own way. But it turns out there's a science behind cooking, recipes are such for a reason, and somebody needs to explain it. Cooking is so underrated. Awesome job James!
just a little language note on the Japanese words Tonkotsu, it's not broken down as Ton-kot-su like what Uncle roger put on screen there, instead it's To-n-ko-tsu (とんこつ). I think the reason why Nick pronounce Tonkotsu like Tonkatsu is because that O can be pronounce like A sometime in English, like in Cost. while in Japanese each vowels only have one pronounciation, /a/ /i/ /ɯ/ /e/ /o/.
@@HoshikoStarz phonetically speaking English vowel A E I O U are not vowels (except E), they are dithongs aka smashing two vowels together, when you say A E I O U you actually said 'ei' 'ii' 'ai' 'ou' 'yu'. Ok even when you pronounce it like how it actually should be pronounced in words(with international phonetic alphabet aka IPA) it's /a/ /e/ /i/ /o/ /u/. the U in Japanese is represented by the symbol /ɯ/ in IPA (look carefully, it's not quite a w), the reason why it has a different symbol is because it's quite a different sound. In English or Spanish, when you pronounce /u/ (like the oo in look) Your lips is rounded, while in Japanese the U is unrounded (lips relaxed) and the space between tongue and roof of the mouth and closer. Sorry if you don't understand, but I'm quite a linguistics nerds.
fun fact: people in poland put the veggies only like 2 hours before the broth (mostly for clear chicken soup polish people love) for the veggies not to get too soggy. if they're cooked well but not falling apart they make amazing vegetable/mayonaisse salad which is a staple on table/holiday tables. it looks awful but tastes amazing!
I have seen AG1 sponsoring alot of creators recently (at least the creators I watch). Not really sold on the product completely but happy that you got a sponsorship.
19:20 FWIW since power is constant time to boil depends a lot on the amount of water. To boil half a liter in under a minute you need a 3kW ("turbo") kettle (it'll take ~55s). A 2400W kettle will need 1mn6, and a 2000W kettle will be done in 1:20. Nick is american and unless he has a fancy 200V circuit for a euro kettle he's limited to 1400W, these need almost 2mn (1:54) to boil half a liter. And induction burners will deliver similar performances as kettles, if they have the same power rating, as they also dump the energy directly into the water with essentially no waste. In the US that might be a good trade, as I assume induction burners tend to be on 200V high-amperage circuits. Hell even in Europe that can be a consideration, as induction cooktops commonly have at least one >3kW burner (YMMV though, cheaper cooktops may only offer burners up to 2500W or so).
when preparing a bowl of ramen (ラメン) you can actually add something known as aromatic oil or which is placed at the same time as the miso tare (みそたれ) is added into the bottom of the bowl before the broth is added, to my knowledge most ramen broth are cooked for around 12 hours and adding the aromatics later ensures that it is way stronger than if you coupled it with the broth for 12 hours to around a day.
Depends. If you're Ramen Broth is heavily based on Chicken side. Then it's totally uneccessary and waste of energy to let it cook for over that amounth of time.
My favorite ramen is saimin. You take a portion of the broth and the fatty part of the broth that solidified and you mix them together to create a very rich broth for the ramen. It's delicious.
Nick's ramen broth look exactly like a soup dish we called 'chai boey' in Malaysia. It's a dish the Malaysian Chinese cook on Chinese New Year. On the first CNY, the Chinese will offer food like chicken, duck and pork to the god. So there will be a lot of meat will be kept in the fridge. The next day we will make that dish by throwing a batch of meat including bones into a pot and cook it with vege, aromatics and spices. If the pot is almost finish and there's still leftover meat, we will make the second batch with the remaining in the pot. It was one of my favorite dish because the soup will getting better each day 😊
Ohhh I love Fukuoka/Kyushu style, Hakata ramen, with bari-kata (extra hard) thin noodles. It's tonkotsu style and absolutely delightful. I also have a special place in my heart for Yokohama ie-kei (house-style) ramen, their noodles are a tad thicker but that ramen (I get mine with extra quail eggs) are so good good, but I gotta be careful and get that only once every two weeks. But man, this is the greatest thing I have as someone living in Tokyo, I can go my entire life eating at different ramen places with so many different styles and its just fascinating. For those curious, much like the US having multiple pizza styles, burger styles, and hot dog styles which differ from city to city, state to state, Japan has a lottttt of different ramens city to city, prefecture by prefecture. Tokyo is symbolic of the soy sauce based ramen with bamboo shoot, seaweed, and egg noodles, Sapporo City in Hokkaido is infamous for their miso based ramen with butter and corn, Yokohama has their aforementioned ie-kei but for the large China town community there, famous for introducing us to Ramen, their spicy sesame based tan men or tantan men is famous too. Fukuoka and the southern most Kyushu region has the Hakata style with thin noodles, which is always fun because you're meant to eat fast and order more and more noodles (which are usually free (kae-tama)). But I also will have a special place in my heart for Hakodate salt flavored ramen that comes with a clam based broth. There's so many different styles that would take me ages to list but I hope this helps ahaha.
I heard you ask for Ramen Recipes, and i wish to share mine. For the broth i add: Chicken Bones & Feet Water Garlic Ginger Chillies (either cyanne or red thai) Dark Low Sodium Soy (about a tablespoon) Fish Sauce And Mirin For the noodles i often use a standard ramen noodle cooked to a little before done, cause the hot broth will finish it before i eat it Toppings: Marinaded Chick Thighs (Soy, Ginger, Garlic, Sambal, Gochugang, salt) Konbu Green Onion Rendered Sambal oil (mix Sambal in neutral oil to cook into the oil)
When I make my pork broth, always for my Thai wife, I let the bones go for 12-20 hours, then another 2-4 hours with cilantro root, garlic, onion and lemongrass. I used to put the aromatics in close to the start, but I felt the flavor got lost with that much time
Kurume style Tonkotsu is my absolute favourite. Thin noodles, relatively light pork broth, spring onion and pork belly. Add in some beni shoga and eat with a side of fried rice and an extra portion of noodles, absolute heaven!
i like mushroom Raman assorted mushrooms well aged dark soy source 4 cloves of garlic 1 tsp toasted sesame seed oil mushroom broth whit pepper chopped red chilli's spring onions tea egg and butter to fry the mushrooms good tip fry the mushroom and the and garlic add in all the other spices take out the mushrooms. fry the chillies and he whites of the spring onions in the same wok, pure the stock into the wok add let it heat up add the soy source. cook the noodles put in bowl along with the mushrooms then put broth on top. then add the tea egg and you can use some toasted nori paper if you want almost for got sprinkle with green parts of the spring onion and pure chilli oil on top
Tap my link www.athleticgreens.com/chefjames to get a 1 year supply of immune-supporting Vitamin D3K2 & 5 travel packs FREE with your first purchase!
Do you actually recommend it? Or is it just a sponsorship?
The onions wont do anything in the air 🤣
@@GBgames946 not when you're making a sock haha
@@GLawSomnia I actually do recommend it I have noticed after about a week that I do feel better but like everything you have to check to see if it's right for you because not everyone's built the same way
@@ChefJamesMakinson 🤣
What i like about nick is that he actually listens to criticisms.
He uses the tips and techniques he is recommended.
That is a good trait. one reason why I like his style
After having already doing it wrong in his own video lol. He even specifically stated in his video that he was ignoring other people's advice 😭
@@sayeedkizuk5822 if you read my comment, you’d agree with my speculation why he’d ignore some comments.
Ya don't make it into Harvard without being a good student :D
@@WV-HillBilly I beg to differ you can get into Harvard with lots of money.
Someone needs to tell uncle roger to give chef James the uncle title. It’s absolutely deserved!
Thank you! :)
Oh i thought at first you said James in jamie olive oil
DEFINITELY DESERVING!! Not only are the vids awesome, but I really like his personality! I like how he interacts with people! Being 1 of them, I can honestly say it's much appreciated. It brightens my whole day!!
Have to agree!
Uncle Roger and James making a paella and egg fried rice needs to happen.
🤣 yes we need to make it happen!
Or better yet a jambalaya. It’s like paella on steroids. 😉
@@tigernotwoods914 throw your jambalaya or gumbo and rice into a pan, and fry until you get crispy/crunchy rice.
Thank me later.
Oh my, if you want to break the internet, make it a PAELLA fried rice!
James making fried rice and Roger making Paella.
And then hope he doesn't (or does) get on Spanish national tele.
The broth is dirtier than nephew Nick's jokes😂
🤣
Uncle*
@Mohit Kumar oh yea he did get the uncle* tittle 😅...
After this video, Uncle title been stripped. Back to nephew.😆
@@MohitKumar-sg8sh in this video he is nephew
Congratulations on the sponsorship! Your channel deserves many, many more!
Thank you very much!
Honestly impressed with how much knowledge Uncle Roger actually has about food.
He does his research 🙏
I’m impressed with his soprano skills.
He is very talented, tho.
And yeah, he banned in China :(
@@ranid0072 why?
@@pikewerfer He cracked a joke about China
Paraphrasing from his recent standup:
China good country!! Good country!!
*_*grimace wink_**
Good country!!
Taiwan? Not a real country.
Funny thing about that intro is that the best ramen I had in Japan was actually tonkAtsu ramen. It had fried cutlets in it and it was great!
for me i think i prefer tonkatsu rather than tonkotsu like u said and how lucky u are to be in japan!
It has been awhile since I lived in Japan.
Please note I am not a chef just a home cook.
For aromatics the basics would be negi (long Japanese onion) and ginger for most things
For sauce everything seemed to be based on sake, mirin, shoyu, and sugar (more maybe added or one of these removed but they seemed to be the basis of everything not including dashi stock)
Favorite Ramen is Hokkaido Butter Miso Ramen
You are so underrated. You explain every logic behind everything the chefs do. Great content! Keep it up!!
I appreciate that!
Most underrated TH-cam chef ever I think.
I like your frank commentary. It's critical, but not rude. Kinda refreshing.
Thank you!
The cooking time for eggs also depends on the size and even your elevation as water cooks at lower temperatures at higher elevations. Sometimes to keep in mind if you want perfection.
Hi Chef James I just wanted to say that I just subscribed to your channel for the following three reasons:
1. you are a pro yet you are humble and have a sense of humour C'mon who doesn't love Uncle Rodger right?
2.I'm a kitchen hobbyist enthusiast I know enough to be dangerous and I can tell you really know
3. I can relate to you in that we are both ''Expats'' living in Europe
Keep up the great videos please
Thank you so much!
broth-making is the most time-consuming part of authentic Japanese ramen.. you can't cut corners with that process, and if you make mistakes during that process, store-bought ramen broth would probably give you better, consistent results
I did not think that I would ever hear Uncle Roger say "No need for MSG", but he said it! Wow! I am shocked!
Another great video James! Keep up the good work buddy!
Thank you!
Chef James!! Thank you for another Uncle Roger review, it gave me an idea! Uncle Roger was a guest on the Watcher channel's show called Dish Granted. It's a show where aspiring home cook, Steven Lim (formerly of Buzzfeed Tasty's Worth It series), tries to make a dish as fancy as he can based on the type of food the guest says they want to eat. Most of us probably only have as much training as Steven, so it would be interesting to get your input on what he does right or how he could improve. It would probably help us, too!
Sorry, sorry, I forgot to add, Chef James!! In Uncle Roger's episode on Dish Granted they do a (you guessed it) fried rice, but it's a Nigerian-inspired fried rice. I didn't realize that there were regional variants outside of Asia and it was REALLY cool to watch.
So far I've made Ramen twice, so I am clearly an expert and an authority on the subject. I can confirm that the aromatics are added later and timed for peak flavour extraction.
Also, Uncle Roger mentioned that everything should go into the bowl at the same time, and that the noodles should be ready when you put everything else in. I find that to be quite hard to do, so I add tare and aroma oil first. When the noodles are cooking, I add the broths. (Double soup recipe, chicken stock and dashi)
Makes it a little less hectic and neither tare nor aroma oil have any heat they could lose anyway.
My favorite type of ramen is the 99¢ package kind, because it's the only kind I can afford. I can usually find bulk packs of 12 for like $3 in some places. My favorite brand and flavor is the Maruchan, Chili-Lime Shrimp.
I hear ya, same for me. I buy spicy kimchi and ramen in bulk.
I love how kind you are, even with the most interesting choices by other chefs
Congrats with sponsorship! And finally it's not immediately popups in the middle of the video 😄
P.S. You actually ask a lot of questions to your viewers. I think it would be interesting to watch the video where you read and comment the really good and useful answers 🤔 And maybe even answering some other questions to you in detail
P.P.S. Waiting for you and uncle Roger collab 😎
Hoo this is such a good idea.
_"Comments QnA"_
Noted! Thank you very much! I'm still learning on how to edit these videos! Haha
not a ramen chef, but ramen has few rules so you can do almost whatever you want, aromatics with strong flavor can be added in the bone broth process if you are looking for characteristics that develop over a slow cook. If you add aromatics too early they will cook out and you lose the lighter flavors. Aromatics in ramen are usually added later in an aromatic oil as a separately prepared component. You always see 3 liquids being combined at plating. Those are broth, tare and aromatic.
Clean broth is a key component in asian soups, all bone broths I've encountered involve preboiling or soaking the bones to extract the blood, otherwise, you get nick's broth as mentioned. To get a porcelain white tonkotsu broth you need a hard rolling boil to emulsify the boney goodness. It doesn't need to be hard rolling boil for the entire broth making process but at least a couple hours at least, go roiling boil until broth colouring reaches your satisfaction then lower to simmer.
I kinda find it funny that James is trying soooo hard not to cringe-react further from all that "food fondling" lmao XD looking forward to the Nigella Ramen video
😂
Hey James! I like your calm style and I'm really happy that you got a sponsor. It took a while and you deserve it.
I hope it helps you and your channel. Looking farward for many more videos.
I hope so too! Thank you!
I love this Duo, you explain everything very good and you have a very calming voice :)
Thank you!
Although there is a style of tonkatsu broth that looks like this, forgot what it was called, but the broth is basically the same batch constantly simmering adding more bones/meat and water everyday, it is a bit pungent and extremely flavorful, and looks brown af.
Like a master stock? Not sure if it has a different name.
Like the restaurant with the 30+ year stew?
Respect to all Ramen chef out there
I'm a newb chef that just open my restaurant, took me half a day to cook two of our traditional regional dishes (and have to let them stay overnight to be sold the next day) and I already feel like it was quite a challenge but the step and ingredient used was nothing compared to this ramen. Like damn, so many thing could have gone wrong and making the perfect Tonkotsu ramen seems like it would take a lifetime
Congrats on opening a restaurant n still referring to yourself as a newb chef.. hope it works out for you
Like legitimately btw
Idk if anyone has mentioned this but aromatics aren't used as the focus for ramen is the umami side and the aromatics add some complexity that takes away from the pure umami savouryness you want
I am really excited to see Alex’s ramen series reach its conclusion, hope you will react to it as well.
I will need to see it!
@@ChefJamesMakinson Not sure if you like the dirty jokes. You seem a bit uncomfortable sometimes, although we all know Nigel Ng is a comedian in first place. Or did I misunderstand it?
Greetings and keep up the good work.
yup, i just wanted to say that, i am not even a noob when it comes to types of ramen, but there he says broth should umami packed - this is regarding to James's question about aromatics at the begining of the video, and Alex talks about the broth&aromatics i think in episode2
@@ciripa And Alex didn't use aromatics in the end, it was a case of less is more.
Chef James, you never fail to make me laugh with your reactions and expressions... you can make me laugh even when I'm sad and I'm crying❤❤❤❤❤❤
Thank you! :)
Agreed. Chef James is precious.
I will admit being able to say "I used a Boar skull." when asked about how I made my ramen broth is pretty metal.
Edit: One other thing that has always got me a bit confused is why he was popping a breaker three times while cooking the pork. I don't think that a Suve machine would pull that much power to begin with and you generally aren't using many appliances in the middle of the night so the chance of overloading the circuit multiple times is rather low.
that's a good question. You need something pulling a lot of power, maybe it was all the cameras, lights and everything else that were plugged into the kitchen plugs and with the induction going it tripped the breaker? don't know 🤔
Shoyu is my favorite with chicken stock. To this pork chashu, one that been marinated and cooked perfectly adds so much flavor.
Duck wings are SO underrated! Not for ramen...but they're usually cheap (like chicken wings used to be...). Lots of flavour and JUST as good, if not better for Hot Wings! LOVE duck wings as hot wings...3 vs 12+... As a non-chef, I turned 2 chefs onto it...one made it on a menu at the Proof Bar at the Yorkville Hotel in Toronto for a while!
"Simple" recipe. Sous vide 4 hours with your choice of hot sauce (not for cooking time, but for infusing flavour), then deep fry for 3 - 4 minutes, or other method to crisp up the skin... I'd do a bunch at a time when they were on sale, and freeze them after the sous vide, much like what you can buy ready to eat in the grocery store, but MUCH better... Another chef turned me onto this...he went 24 hours sous vide! Fall of the bone was an understatement on those wings!
Duck wings are probably twice the price as chicken wings in the UK, pound for pound ..sadly
In Japan, all eateries that cook soup base for noodles (ramen and udon) use both pork bones and chicken bones.
This was great fun as always, cheers! Also on your comment of "I think I could hire Uncle Roger in the kitchen", there's an awesome video where Joshua Weissman teaches Uncle Roger how to work in a professional kitchen. Might be worth checking out for the channel!
I should see it!
Just finished a long experiment, and it is currently 4am in China, but, I saw Chef James Makinson video and immediately click play! Your channel is really underrated, I always learn alot from you.
Thank you very much!! :)
I'd say my favorite ramen to make is chicken, tonkotsu is just too much work while chicken is super easy. Just chuck a whole chicken into the water and boil for six hours and that's the broth. For tonkotsu I like to use pig trotters, soak them for 12 hours before boiling for 18... so yeah too much work generally xD
Chef James, you have ruined me for other people's cooking videos. Whenever I watch any, I keep waiting for your commentary, and I'm very disappointed when it doesn't come. You always bring your calm and friendly demeanor into videos, useful tips and tricks and insightful hints on not only what didn't work, but also WHY it didn't, which is so important when one is trying to get better at cooking. I have only been watching you for a few months, but I already learned so much. Thank you!
Sorry about that
Not only that, Nick also did Thai green Curry, Vietnam Pho, did a dumpling and Lobster roll Video with Uncle roger.
James this has been my favourite video so far. Your reactions to both Nick and especially Uncle Roger were precious. Thanks for the entertainment.
Wow, thank you!
Raw enoki mushroom? It needs to be cooked! Why am I the only one seeing this??
Thanks, Chef James!
Always enjoy your reaction videos with Uncle Roger and Vincenzo.
Thank you!
Chef JM adds such value to Uncle Roger's roast videos.
Thank you!
I had some ramen in Japan once that was made with a sardine broth. It blew my mind -- one of the best dishes I ever had. It was a tiny place in Golden Gai.
Perfect timing to watch while I’m eating.
dunno how, that ramen Nick made was disgusting.
😂
@@isaacgame7304 it’s like 4am for me. I think I’m too tired to feel disgust.
I grew up on Okinawa so I prefer soki soba which is, in reality, a ramen. Okinawa soba is a thin alkaline noodle with only wheat flour so it’s not a soba at all. The broth is a pork/dashi hybrid. The best part is the soki, which is a pork spare rib cooked with awamori and Okinawa black sugar.
Tonkotsu is my favorite ramen but I also really love Tsukemen when i can get it, love dipping the noodles into really tasty broth that clings
😋
Good call on being careful with the glass pot, Chef!
He did indeed experience what you warned.
Nick has deleted his video since, but on June 16, 2020 he uploaded a video titled “I Tried Cooking Every Tasty Recipe in a Week | Part 2” in which he talks about his Glass Cooking Pot exploding making one of the Tasty recipes.
(I couldn’t find the video so I asked ChatGPT and it gave me the answer lol)
really???? 😲 he didn't do that bad
Great patience sir ....🎉
Thanks a lot!
Congrats on the ag1 sponsor as well, I love the stuff
Thank you!
You're absolutely right James. You need to simmer the bone broth for a long time while skimming out the scum until the broth is clean. I add the aromatics about 1 hour before I'm done with my broth. Also it makes my stomach sick to think anybody would have ramen made from unwashed dirty meat. It is not the flavor you're looking for in a ramen broth.
The broth can be easy to mess up but he did do pretty good especially with the noodles
You're absolutely right about the dirty meat. Most Tonkotsu ramen Chefs will boil the bones for a few minutes at first, then drain and wash the bones and then put them back into water for the broth. Then they'll keep it at a rolling boil while making the broth. All this will make it thick, creamy, and white. They also don't put many aromatics in until the end so they don't become bitter and they use very few, to help keep that white color. Nick's broth was completely wrong for making Tonkotsu, but he could have used it to make a different style of ramen. I think he could have changed up the tare and made a decent miso ramen with that broth.
Found your channel whilst watching Uncle Roger. So glad I did. You have a great way of explaining how to do things.
Thank you so much!
I like nagoya style ramen its also called "Taiwan ramen" its meant to be inspried by Ta-a Mi noodles
😋
Also, he changed the pot for the broth, he started with the crystal one and ended up with the metal one, so if he changed pots, he could've cleaned that broth too
I didn't notice
Im muslim so i eat halal ramen, usually the broth is made with poultry or cow bone
Its really hearty and perfect for cold rainy days
No hate to Nick, but one of my pet peeve is people who "play" with their food/ingredient in a seggsual way
Food for me is comfort, so someone doing foreplay with the food/ingredient legit makes me lose my appetite 😢
Another great video from chef James reacting to Uncle Roger❤😊😊
Yeah Nick was a little cheeky in this video but overall he did a very good job except for the broth haha
I recently had a very nice Hakata (博多) style tonkotsu ramen with a pure and clean broth, and the chashu meat has no fat at all with a texture similar to pulled pork, it also has a very thin layer of sweet soy sauce around it. But my favorite has to be fish/scallop and soy sauce based clear soup ramen and also chicken based clear or thick soup, some additonal yuzu flavor in the broth will also be very nice. And I always recommend trying dipping noodles or tsuke men if there is a chance.
Chef James' Logical criticism, and Uncle Roger comedy comments, on an actually good chef's recipe (Nick DiGiovanni ) , together they make the best educational video on Ramen.
and you mentioned broth is different in different cuisines, in most Arab cuisines we put garlic, herbs, and spices, I don't know the exact ingredients but it is the usual way to cook meat, 1 to 2 hours and the broth will be tasty on its own, even tastier than the meat itself.
CHAR SIU pork can also be bought from Chinese supermarkets in Chinatown, where it is cooked and prepared and cut to your liking in front of you depending how much you want.
Thank you for the tip!
Keep up the good work, Chef James. God bless you.
Thanks so much!
I seem to remember another good trick for clean broth is low heat 12 hours 220 Fahrenheit should do
shoyu is definitely my go to ramen, but with some chashu and extra fishcakes its immaculate. Tried making a simple shoyu ramen with dashi stock, but i need to try making pork bones stock.. it would probably be a pain on the backside
yeah making everything at home can be a hassle
Definitely a lot of work. I've talked to people from Japan who reliably inform me that most Japanese people do not make this at home, for the vast majority of the population it's a dish they eat at restaurants only.
Ramen chefs put whole animal parts into Tonkotsu Ramen pressure cookers. They don’t rinse or skim foam.
Living out in the middle of no where (60 miles from a W word for groceries ) my wife makes noodles of all kinds, but we do use the A word to order a lot of ingredients.
I pulled the nice gas stove and put in a ZLine induction. Learning curve, and a lot of new pots and pans. Package ramen is more affordable at this point.🙃
60 miles from any grocery store?! wow! haha I grew up in the country but not that far out!
@@ChefJamesMakinson I can get some very basics 5 minutes away, pretty expensive for cheaper foods, ( example, a Snickers here cost about what a nice Belgian bar costs) so 60 miles when we have to stock up, and its the big city at maybe 8-10K people. They did just get a Beard Finalist restaurant, I doubt it'll last there.
@@keithdavies52 Jason Farmer has an awesome vid on making great ramen with everything from Walmart, and it’s legit.
James you explain so good in everything ❤
Thank you!
My first try of this ramen broth looked a lot like Nicks despite that I cleaned the meat. But it still tasted good. I also made the mistake to cut the pork hot and it also felt apart
My favorite Ramen uses the broth I save after I Sous Vide whole brisket. It's very concentrated, so a little goes a long way. Topped with thin slices of the brisket and whatever vegetables I have in the fridge.
When you Sous Vide, save the broth in the bag! It is liquid gold.
Hey, Chef James! I've been following your videos since you were at around 3k subscribers. Now that you have 146k subs, I'm blown away. I'm so happy for you! I love that you're respectful towards the people in the content you're reacting to. I also love how informative your videos are. Keep it up! Can't wait for the next video and more videos to come.
Awesome! Thank you! It has been a crazy year hopefully we can keep growing! :)
12:40 one of those moments when you really appreciate your channel Chef. Sometimes really simple set of advice or 'rules'. I watch uncle Roger for fun mainly, you for merits in cooking. Its really good combination.
I fully agree.
It's good of you to warn people about the risks of cooking with glass because the master chef finalist himself wasn't aware of it. In one of his videos he ads stock to his pot in which he is frying off some meat and and it ends up shattering. I feel like this should be basic knowledge. My dad always told me this whenever I was using a glass oven dish
really?! they really used a pot like this on MasterChef? I hope no one was hurt, it is easy to break them
@ChefJamesMakinson no I didn't mean they used it on masterchef. But nick is a masterchef finalist so it surprised me he didn't know glass pot shatter with rapid temperature changes when it did shatter once in on of his videos
Ahhh, Chef James… I found your channel because you reacted to Chef Jean Pierre, who is one of the most amazing and entertaining chefs that I’ve ever seen, he’s been one of my most favourite channels for several years. But I actually subscribed to you because you just have such a gentle beautiful way about you that makes me want to watch. Whether you are cooking or reacting, you have complete class, and you are awesome! Cheers
Thank you so much! I like Chef Jean Pierre too!
i love how they make the dirty jokes and you are just disappointed lol
time for eggs does depend on elevation. in Denver for instance water boils at 205 degrees F rather than 212 F at sea level. its not a lot but there is some variance especially with hardboiled eggs.
The funny thing is and out of speculation, I think Nick relied at that time his Masterchef level smarts hence why he got some of the methods to make certain dishes wrong which drew roastings from Uncle Roger. See Egg Fried Rice and Thai Green Curry video as an example.
Hot take: If Nick wanted to, he'd try to "Innovate" Masterchef style making Beef Pho but since the "Uncle" title is coveted by TH-camr chefs believe it or not Nick stuck to the traditional way, from the same chef that Uncle Roger actually collaborated with in a video after Nick's Beef Pho video.
I'm not hating on Nick btw, just objectively being a critic with some of his presentation and methods but a really good TH-camr chef overall.
interesting. I like Nick and he did do pretty good but the broth did need some TLC. but yes a lot of his recipes and videos are very good!
To get the air out of a sipbag to sous vide: Just press the bag under water till just the lid is above the water, then close it.
I learn so much from your videos and laugh often.Thank You!
You are so welcome!
how can one sous vide such a large piece of meat in rolled shape? first, the thickness should be uniform, secondly, you can't make vacuum because the rolled meat stores many oxygene within the center of the roll (and by doing so, it will contaminate the whole thing with microbes). it is very dangerous.
I'm from a place known for tonkotsu ramens. I think it looks delicious as a ramen, but authentic japanese tonkotsu ones get more simple ingredients. They have noodle, soup, char-siu and green onion, that's it.
Interesting!
I love watching these videos. I get entertained while learning to cook better!!
Glad you like them!
Loved the video! I'm all for home cooks taking shortcuts and making approximations of fancier, more time-consuming meals. It's certainly not always reasonable for someone to balance both a work day alongside making a meal that can take overnight prep and the like - but I do think that someone like Nick is very open to criticism given his standing and position as a known entity in the celebrity chef world. If I was making stock or broth at home, I wouldn't be massively pressed to get it exactly right or to make the perfect looking meal so long as it tasted good - but you're playing with fire when you're presenting your meal as 'the most beautiful ramen bowl I've ever seen' for what is a beloved national dish - like using sliced deli ham as substitution for guanciale in public view of the Italian people.
Learned more from this than a lot of ramen videos tbf.. also learned a lot of the time aromatics aren't used at all in the broth, in exchange for aroma oils, but that's recipe specific I guess
Saludos chef y que tengas una estupenda semana , yo hago llorar a los ancestros de uncle Roger porqué siempre le pongo limón al ramen 😂
Hola Martha! Muchas Gracias! Igualment! :)
If it weren't for these videos, one would say uncle Roger simply hating cooks for making dishes their own way. But it turns out there's a science behind cooking, recipes are such for a reason, and somebody needs to explain it. Cooking is so underrated. Awesome job James!
Thank you!
just a little language note on the Japanese words Tonkotsu, it's not broken down as Ton-kot-su like what Uncle roger put on screen there, instead it's To-n-ko-tsu (とんこつ).
I think the reason why Nick pronounce Tonkotsu like Tonkatsu is because that O can be pronounce like A sometime in English, like in Cost. while in Japanese each vowels only have one pronounciation, /a/ /i/ /ɯ/ /e/ /o/.
Interesting!
It's the same vowels as English. A, i, u, e, o. It's U not W.
@@HoshikoStarz phonetically speaking English vowel A E I O U are not vowels (except E), they are dithongs aka smashing two vowels together, when you say A E I O U you actually said 'ei' 'ii' 'ai' 'ou' 'yu'.
Ok even when you pronounce it like how it actually should be pronounced in words(with international phonetic alphabet aka IPA)
it's /a/ /e/ /i/ /o/ /u/. the U in Japanese is represented by the symbol /ɯ/ in IPA (look carefully, it's not quite a w), the reason why it has a different symbol is because it's quite a different sound. In English or Spanish, when you pronounce /u/ (like the oo in look) Your lips is rounded, while in Japanese the U is unrounded (lips relaxed) and the space between tongue and roof of the mouth and closer.
Sorry if you don't understand, but I'm quite a linguistics nerds.
fun fact: people in poland put the veggies only like 2 hours before the broth (mostly for clear chicken soup polish people love) for the veggies not to get too soggy. if they're cooked well but not falling apart they make amazing vegetable/mayonaisse salad which is a staple on table/holiday tables. it looks awful but tastes amazing!
6:11 im not a pro but I think pre boil should put the meat in when the water is cold, not boiling
you got a new fan from Sweden! i really like your style of videos. im learning so much
Thank you so much!! :) I have always wanted to visit Sweden!
grats on the sponsorship dude, keep up the quality content :D
Thanks, will do!
I have already seen Uncle Roger‘s video. But it was really entertaining to watch it again with your comments on top. 😄👍🏻👍🏻👍🏻
I have seen AG1 sponsoring alot of creators recently (at least the creators I watch). Not really sold on the product completely but happy that you got a sponsorship.
Alex just did one as well, it does work pretty well.
@@ChefJamesMakinson I saw that. Even guga made one.
@@ummesalma8451 really?! I guess the company is really pushing
@@ChefJamesMakinson probably
19:20 FWIW since power is constant time to boil depends a lot on the amount of water. To boil half a liter in under a minute you need a 3kW ("turbo") kettle (it'll take ~55s). A 2400W kettle will need 1mn6, and a 2000W kettle will be done in 1:20.
Nick is american and unless he has a fancy 200V circuit for a euro kettle he's limited to 1400W, these need almost 2mn (1:54) to boil half a liter.
And induction burners will deliver similar performances as kettles, if they have the same power rating, as they also dump the energy directly into the water with essentially no waste. In the US that might be a good trade, as I assume induction burners tend to be on 200V high-amperage circuits. Hell even in Europe that can be a consideration, as induction cooktops commonly have at least one >3kW burner (YMMV though, cheaper cooktops may only offer burners up to 2500W or so).
as some wise bald man once said "glass is glass and glass breaks"
I do like Tonkotsu. .But my favourite is Shio. Its lighter and a bit more seasoned and i love that 🙂
Nice!
when preparing a bowl of ramen (ラメン) you can actually add something known as aromatic oil or which is placed at the same time as the miso tare (みそたれ) is added into the bottom of the bowl before the broth is added, to my knowledge most ramen broth are cooked for around 12 hours and adding the aromatics later ensures that it is way stronger than if you coupled it with the broth for 12 hours to around a day.
Depends. If you're Ramen Broth is heavily based on Chicken side. Then it's totally uneccessary and waste of energy to let it cook for over that amounth of time.
My favorite ramen is saimin. You take a portion of the broth and the fatty part of the broth that solidified and you mix them together to create a very rich broth for the ramen. It's delicious.
3:34 my favorite style is top ramen with salt
Nick's ramen broth look exactly like a soup dish we called 'chai boey' in Malaysia. It's a dish the Malaysian Chinese cook on Chinese New Year. On the first CNY, the Chinese will offer food like chicken, duck and pork to the god. So there will be a lot of meat will be kept in the fridge. The next day we will make that dish by throwing a batch of meat including bones into a pot and cook it with vege, aromatics and spices. If the pot is almost finish and there's still leftover meat, we will make the second batch with the remaining in the pot. It was one of my favorite dish because the soup will getting better each day 😊
Interesting!
Ohhh I love Fukuoka/Kyushu style, Hakata ramen, with bari-kata (extra hard) thin noodles. It's tonkotsu style and absolutely delightful. I also have a special place in my heart for Yokohama ie-kei (house-style) ramen, their noodles are a tad thicker but that ramen (I get mine with extra quail eggs) are so good good, but I gotta be careful and get that only once every two weeks.
But man, this is the greatest thing I have as someone living in Tokyo, I can go my entire life eating at different ramen places with so many different styles and its just fascinating. For those curious, much like the US having multiple pizza styles, burger styles, and hot dog styles which differ from city to city, state to state, Japan has a lottttt of different ramens city to city, prefecture by prefecture.
Tokyo is symbolic of the soy sauce based ramen with bamboo shoot, seaweed, and egg noodles, Sapporo City in Hokkaido is infamous for their miso based ramen with butter and corn, Yokohama has their aforementioned ie-kei but for the large China town community there, famous for introducing us to Ramen, their spicy sesame based tan men or tantan men is famous too. Fukuoka and the southern most Kyushu region has the Hakata style with thin noodles, which is always fun because you're meant to eat fast and order more and more noodles (which are usually free (kae-tama)). But I also will have a special place in my heart for Hakodate salt flavored ramen that comes with a clam based broth. There's so many different styles that would take me ages to list but I hope this helps ahaha.
I heard you ask for Ramen Recipes, and i wish to share mine.
For the broth i add:
Chicken Bones & Feet
Water
Garlic
Ginger
Chillies (either cyanne or red thai)
Dark Low Sodium Soy (about a tablespoon)
Fish Sauce
And Mirin
For the noodles i often use a standard ramen noodle cooked to a little before done, cause the hot broth will finish it before i eat it
Toppings:
Marinaded Chick Thighs (Soy, Ginger, Garlic, Sambal, Gochugang, salt)
Konbu
Green Onion
Rendered Sambal oil (mix Sambal in neutral oil to cook into the oil)
Thank you very much!
When I make my pork broth, always for my Thai wife, I let the bones go for 12-20 hours, then another 2-4 hours with cilantro root, garlic, onion and lemongrass. I used to put the aromatics in close to the start, but I felt the flavor got lost with that much time
Kurume style Tonkotsu is my absolute favourite. Thin noodles, relatively light pork broth, spring onion and pork belly. Add in some beni shoga and eat with a side of fried rice and an extra portion of noodles, absolute heaven!
i like mushroom Raman
assorted mushrooms
well aged dark soy source
4 cloves of garlic
1 tsp toasted sesame seed oil
mushroom broth
whit pepper
chopped red chilli's
spring onions
tea egg
and butter to fry the mushrooms
good tip fry the mushroom and the and garlic add in all the other spices take out the mushrooms. fry the chillies and he whites of the spring onions in the same wok, pure the stock into the wok add let it heat up add the soy source. cook the noodles put in bowl along with the mushrooms then put broth on top. then add the tea egg and you can use some toasted nori paper if you want almost for got sprinkle with green parts of the spring onion and pure chilli oil on top
Thank you for the recipe! :)
@@ChefJamesMakinson you should try it