At some point a random village in Asia will gain insane political and military power and invade Japan for claiming the rights to make noodles with slow cooked beef and lightly boiled egg
I wanna be clear I mean this as a genuine compliment not a joke, but you're like a real Auguste Gusteau. ACTUALLY showing people anyone can cook. Destroying the excuses. Your quality, down to earth everyman approach to cooking give even the biggest cooking TH-camrs a run for their money.
Hey, thanks tame gaming! I really appreciate that! My favorite chef - Thomas Keller - was a consultant on that film and he's the one who made the famous version of ratatouille the little rat makes at the end! Thanks for the compliment! That's very kind of you!
This is the first video I've seen of his, and I thought something very similar. When I saw the portion about extraction times, then how he processed the chicken feet for maximum collagen extraction, I was floored because I've never heard these things before after years of cooking broths with different items.
@@miniandrewmini1 Boil water in a pot, put Angel Hair pasta, change to medium heat and keep it for 3 minutes. Turn off the heat, add 1 spoonful of baking soda and leave it for more than 10 minutes. Drain the water and put pasta into soup bowl. Bon Appétit!
@@ascensionlady5318 thank you very much for letting us know how you do it , it's gonna help alot of people like myself because I have a strict budget I need to stay on
As a home cook with over a decade of experience, and as an avid consumer of TH-cam, your channel has probably the best cooking advice I have ever seen. You cover every single imaginable detail needed to succeed in making every dish you show. You go above and beyond in researching before making the dishes and the results is proof in itself. A truly helpful channel, I hope you get a lot more recognition in the near future. Subscribed!
Thank you very much, Daniel! Your thoughtful comment totally made my day! I sincerely appreciate you! I would like to be more consistent. But I put a lot of time into research and testing because I want to bring new insights to you all! Thank you for noticing!! :)
It reminds me a lot of my culinary teacher. She stressed about how every process was as important as the next. It made me realize that cooking is an art, and not just putting ingredients in a pot.
I made this last weekend, and it is probably the best thing I have ever cooked at home. It is legitimately going to be hard to buy ramen in restaurants without comparing it to this. The attention to detail in the video, explaining all the little things that go into improving the quality of the broth was very helpful, and I am so glad I gave it a try.
You deserve far more attention for how friendly your approach to teaching difficult cooking concepts is. I went from very intimidated by the idea of finally trying to make better ramen to being excited to try it in almost no time at all. You take time to explain each process as well as the reason for it in a way that is very easy to understand, and extremely effective! Every question was answered before it could form. Thanks for your hard work!
Man I've seen so so so many cooking channels on youtube and I'm just blown away at the small details you mentioned here like how chilling down the broth quickly is important not just for safety but it keeps more of the flavor in the broth itself
Wonder why cooling it preserves the flavour though. Later in the video he says if you need space in the freezer then reduce it down by half. If that doesn't change the flavour then why would letting it cool slow ruin it?
@@medwaystudios so what you said makes sense. I was just noting how some flavors (let's say lime juice for example) are heat sensitive. So if you put like juice on rice as it's hot, basically all the flavor literally goes away in a short amount of time. But cooling soup down fast is important for safety reasons
Everyone else is saying it, but it's true. Every element of this video - production quality, storytelling, instruction - is world class. You've got big things coming, Jason. Well deserved.
The man ate it like it was his last supper, and I don't blame him. Most TH-cam chefs take a little taste, but man ate it with tears in his eyes remembering the last 2 days of hard work. I love the noodle hack, as well. Will definitely try. Ramen be getting expensive in these streets and as a vegetarian, on an island, I can't find the vegetarian packet with the seasoning. Here's a link to a home made vegetarian seasoning, with available seasoning that you can use for other cooking endeavors: th-cam.com/users/shortsiYDVUHdZgfE (be warned, there are no measurements, so it's an eyeball thing. Tip: Just add a bit of each and add more as you taste and go).
His video isn’t just authentic for making Japanese ramen - he’s perfectly demonstrated how it’s actually eaten AND enjoyed. It’s almost entirely foreign to most people from the States ; but it’s also completely authentic :).
Its so nice watching a chefs youtube videos that can actually help me improve my cooking. I dont have $100 extra dollars to spend on expensive high quality ingredients but this? Letting me know I can still make quality food regardless of my kitchen is great. I love it.
I actually clicked on this by mistake but then I was enthralled until the end. I feel like I just sat through a masterclass in ramen making. I had no idea it was so detailed. Honestly, I feel like a Philistine. All I’ve ever done all my life is add hot water to a styrofoam cup of instant ramen noodles. Ugh, I feel so ashamed. One of these days, I’ll have to make the ramen the way you made it.
I did the same thing for a long time until I learned how authentic ramen is truly made. When I had my first bowl of it, I was blown away, been wanting to make it at home ever since. This video is giving me the means to do so without having to make a trip to the Asian markets in my area which are a haul to get to.
My daughter is stationed in Korea, she FaceTimed me to show the restaurant she was in eating Ramen. I was like, seriously you went to a restaurant when you just cook it at home for 27 cents for 3 min??!! She was like, MOOOOMMMM this is different!!!!😂❤😂
You should continue this series. Walmart is (in some ways, within reason) a treasure trove of food ingredients and this can show people they don't need to go to some fancy expensive place like Whole Foods to make some holy-shit food
Zane, what's up brother! Yeah, I definitely plan on making this a series. I noticed a lot of people in my comments were saying they were looking for ingredients at Walmart, so that's why I decided to do it! What you're saying is precisely what I'm intending to do with the series. In regards to peak extraction time: I'm not sure where I heard it first because I worked in kitchens for years, so probably somewhere working. But I think I read about it first in Harold McGee's book "On Food & Cooking". And thank you so much for your kind words. I really appreciate your thoughtful comments!! Take care, man!!
@@farmageddon Honestly, pretty interesting topic on making good foreign food with easily accessible ingredients that you could get at Walmart. I was able to make shakshuka using ingredients from just Walmart (with the exception of getting gochujang from an Asian market to add some Asian flair). Do you have any interest in expanding this Walmart series beyond Benihana and Asian cuisine?
@@ajiththomas2465 Ajith! I'm working on the next Walmart video as week speak. I'm aiming to publish it on the Saturday after next. I'm still testing the recipe and doing the research. But I'm 99% positive the video will come out in a little less than 2 weeks!
I liked how you showed just from walmart as I live in middle of no where and 2 hour drive to asian market. Did really good of explaining every step and why it important
Love the fact your a professional chef & you are so down to earth! You treat us like we are all possible chefs in training! You make it all seem possible & I love the recipes! Thank you so much!
One of the best food instruction videos I’ve ever seen. A complex dish but you’ve managed to make it accessible for just about anyone. I love all the alternative options/ingredients you offer that seem like they will actually work, as I usually don’t like to substitute. Can’t wait to try this, thanks!
I can't believe this channel is only a year old. Not only this recipe was thoroughly presented, but you also showed alternatives while *respecting* the traditional/most commonly used ingredients and cooking methods for ramen. (Which a lot of TH-camrs fail to do so and just replace them with what they think fits.) Keep up the work! I know you will make it big!
Wow, thank you so much for your kind words! I sincerely appreciate you! I'm going to try and be a lot more consistent here within the next few months! I'm trying to juggle a lot of things and it's difficult. But I never plant to stop making videos! Thanks again! Your comment made my day! :)
A little trick to try. Get a 'top hat' pin like are used on corkboards to post papers. They are VERY sharp so be careful. Eggs have two ends, one being rounder, the other being pointier. Find the rounded end and holding the egg use the pin to make the hole at the center of the rounded end. This is where the air bubble is inside (this is due to the way the egg is laid) and this works well for making any boiled egg, preventing cracking/bursting. If you go to Japan, you will find everyone in a ramen shop slurps their noodles. This is necessary to increase one's flavor perception by introducing air into the mouth which allows the sinuses and palate to get involved. It is NOT considered bad manners there and they will look at you like a novice if you don't. Anthony Bourdain discussed this in one of his Japan shows so look it up as it was one of his best shows, IMHO.
I make semi-homemade ramen start to finish in about 45 minutes. I do it about twice a month for lunch. I use "better than bullion" chicken stock paste as the soup base. It's probably 70-80% as good as this, but takes about 10% of the time. I get my noodles from a local Asian grocery. A bulk pack costs maybe $6 and lasts a couple months. I use bacon or pork loin as my base meat.
i’ve watched so many cooking videos, this is by far the first time someone actually mentions the importance of water 😆 i’m surprised no one ever brings this up. i agree *completely*. when water tastes or smells like chlorine, you can taste it in your soup!!!
I don’t know how this video found me but I’ve literally been wondering if I could make ramen with Walmart ingredients for about a month now you have no idea how much this video helped me.
Oh, one more thing I wanted to add that FINALLY got me somewhere with homemade ramen was rinsing my noodles after boiling. It didn't matter if I made from scratch noodles, store bought, or even the fresh proper ramen with the silica gel you can get off Amazon. They always had a starchy, "low quality pasta dish" taste. It was thoroughly rinsing my noodles that was the missing piece.
as someone who makes noodle soup like every week for the last few years, I always rinse my noodles too. It washes out the excess starch and allows the broth to coat the noodles, and the cold water also prevents the noodle from overcooking; for maximum chewiness, you want to cook them on high heat and then cool rapidly (this is just what I observed at udon shops). It's also handy in the event that you don't serve the noodles right away, as you can leave them in room-temp water for a while and they'll stay fresh.
@@Jerryfan271 That's pretty much the trick. You have to cook, rinse, cool. It has to be al dente. Then, when you add the hot broth, it cooks a little more. Then you have to eat it quickly before it gets waterlogged. This is a specific thing that the pasta-eating cultures know... and, unfortunately, others are still learning (and is why there's so much crap ramen out there now). I hate to dis on this video, but when bro said that the soup is the key to a great ramen, I cringed. The noodle is just as important, and I think to older Japanese folks, is more important. I've seen people leave the soup behind in the bowl, as if it was there merely to flavor the noodles. That was my mom's attitude, and it extended to the cheap instant ramen packs we ate. It had to be undercooked, and eaten quickly, before it got soft. I took it to the next level by boiling the noodles and then draining the starchy water. I'd prepare the soup packet separately, in fresh water... or omit it entirely and use fresh broth made from meat and bones. When I was living with one of my white friends, I was shocked that he liked to let the instant ramen noodles get soft. I thought it was disgusting, and reminded me of Campbells chicken noodle soup in a can. Well, evidently, that's how some people like noodles. Soft and full of soup, like an extension of the soup. Whatever rocks your boat, I guess.
This also helps reduce bitterness if you use the method where you add baking soda to the water. Also, if you have a problem with your noodles sticking too much when you do this, you can dump them into ice water after a quick rinse, or add a veeery small amount of oil to them. You can use sesame or scallion oil for flavor.
@@johnkawakami8395 While you're correct, it's not incorrect to argue that the soup (rather, the broth and oil) are one of the most important elements, because otherwise you'd bottleneck the dish's flavor. But you'd also be bottlenecking the dish by mistreating the noodles too - for this experiment, it's fine, because it had the focus of using purely cheap ingredients from a certain place and even went to the length of altering a product's alkalinity to hit a 'better' standard of noodle, which should speak for itself considering it's one of the only major alterations. As for the noodles and the philosophy on them softening - I don't like mine terribly soft or waterlogged but I do like that middle transition period you mention, where they cook in the broth. I don't find them disgusting when they've been left out but I do find them slightly more disappointing.
@@johnkawakami8395 Agreed, while still a novice, what differentiated the quality of my ramen bowls was really the noodles! The broth can vary a lot (but still needs to be done correctly too ofc), but the texture of the noodles is what will give you that ramen shop feel!
It's crazy how informative this video is, probably the best cooking instructions I've ever seen. So many good tips and tricks, especially the baking soda trick!
This was sooo good! 15:10 You don't slurp like the bowl is about to be snatched from u unless it's damn good! You made the process within reach for just about anybody at any level w/ actionable steps for each ingredient even garnishes. Def will be trying this recipe this winter.
I've been watching cooking youtube and making food at home for 13-14 ish years now. Never once did I ever hear the now obvious advice "use better quality water for better broth/stock". If this ends up being a game changer, I will forever be indebted
Thank you, Michael! If you can track down reverse osmosis filtered water - that’s the best. And that’s what the best ramen shops use. I talk about it in the pho video.
Coming back from Japan I have been binge watching DIY Ramen Videos on TH-cam for the past days straight as I honestly got addicted to the rich and deep umami flavor. So far, yours is absolutely on point. It is not too shallow and superficial but does actually mimic and aims at living up to the pro recipes out there - but still makes the average home cook / viewer silently tell himself: "Hey I think I can actually do this!" This is just amazing. I would appreciate it A LOT if you would also make a same video on PAITAN TORI RAMEN! Thanks a lot! Amazing content! Best regards from Germany!
Depth of the knowledge this gentleman has is just off the chart. I don't know where and how you have got all the information you have presented here. This video is very authentic and legit, unlike many of the ramen videos including the ones from Japan you can find around the web. The pasta hack that you are introducing here is the secret known to only a few Japanese people that I believe it was first discovered by Japanese researchers with some serious craving for hot Ramen in South Pole Antarctica. Being able to find alternative ingredients within the rule that you set requires some serious knowledge and skills. It must be extremely challenging unless you are fluent in Japanese. If you are self taught, I will be shocked. I don't know where you live but I would love to see you make Ramen from scratch using all the necessary ingredients available in Japanese market next time. とにかく凄いとしか言いようがないです。もしかして日本で修行していましたか？ 次回は海苔やメンマ、もやしなども入ったラーメンを見てみたいです。
Thank you! No, I never trained in Japan, but I worked at an Izakaya for a few years. And one of the chefs who trained me was the sous-chef of an incredible Japanese restaurant in my hometown (Kata Robata). Thank you for the compliment! I'll definitely do a breakdown of more traditional ramens in the future! :)
Thank you so much. I have been on a ramen quest since I saw _Tampopo_ in the cinema when it came out. Based on the movie, I came up with a recipe and procedure. It was excellent. Then I was taken to Wagamama in London when it was trendy. Their ramen tasted nothing like what I had made. Much later I was at a conference in LA and stayed at a hotel in Little Tokyo. The bar was great and Japanese women came with their vocal coaches for karaoke. They also served a great lightly cooked fish with capsaicin hot sauce. I made friends with the Japanese bartender. I asked him for a good ramen house. I went there, and their top shelf ramen was like I had made. Never falter, home cooks.
I've watched a lot of Ramen cooking videos on youtube trying to understand the whole process and this has easily got to be one of the best, up there with that French donny Alex's ramen series. I don't live in America so i don't have access to a megamarket on the scale of wallmart but there's a lot of really good information in here that i'll be using in the future. My only criticism as a none american viewer would be that it'd be nice to have metric measurements pop up on screen when ever you mention a measurement so i don't have to take my self away from the video to manually exchange the measurements, but i understand it's probably a fair whack extra of video editing so it isn't huge. Great Content.
Hey, thanks a lot! It's really funny you mention that as I totally meant to put them on there! I just forgot! On my last 2 videos, I've made sure to include metric on the screen and on the written recipes! Very good observation!! Thanks, man! I appreciate you!! :)
Worth noting that with cooking (unlike baking), almost nothing needs precise measurements. If you understand the vague concept of an imperial cup and tablespoon just by looking at what he shows in the video, you'll probably be good. You can generally add 30% less or more of an ingredient and it wont matter. Some times you can add up to 50% more or less of an ingredient and it wont matter. Noone will be able to tell the difference between 1.5 teaspoons of msg and 2.25 teaspoons in your tare that is meant to be split up between 8 bowls of ramen
@@XENOS_Indie_Game_Dev Ditto! I use a quality Korean ramen. Take a pot, empty the spice packet into it. Place a pork chop (or two if they're thin) into the pot with the spice mix. Add your water. Bring to a boil. Add the noodles and cook until done and then add the dried veggie pack. Before hand, put a little toasted sesame oil, some siracha, a little splash of plain vinegar in your serving bowl and then add the cooked ingredients. If I have green onions on hand I put a couple (cut into 3 or 4 pieces) on top of the ramen when cooking. BTW - I like adding a smaller tomato (from canned ones) chopped into chunks in the bottom of the pot before cooking. It surprisingly works well with the savory packaged spices and the other items (sesame oil, etc) in the bowl. I'm a 40 year fan of spicy Korean ramen. FYI - I used to get a case (20 count) of good Korean ramen for $7. Those were the days....!
This taps into one of my least favorite things about recipes - having to go all over the place for ingredients (even though I love finding a recipe with new ideas and flavors). I just despise shopping. Thank you! This looks and sounds right up my alley. And my grandkids request the "ramen place" every time we want to go out for a meal.
As a long-time maker of Scotch Eggs with soft centres in large numbers, a couple of recommendations for peeling: 1. When you perforate your eggs, do it at the blunt end. 2. Roll very gently to shatter the shell a little, and peel under a thin stream of cold running water. The stream should catch under the membrane beneath the shell. 2a.. Older eggs are easier to peel.. no harm in this recipe to use the ones which you've had hanging around for a bit longer.
This video is so in depth I love how you explain everything thoroughly enough where it can be taken as a tutorial or just general tips and information about Raman making
Well done. I’m Nikkei, and have tons of ramen over the decades (US & Japan), and I think you can make a good ramen from Walmart ingredients, as long as you pretty much do everything from scratch. The one thing I’m not yet convinced of is the noodle, but with how well you’ve done everything else, I’m willing to give the alkali pasta a shot (otherwise, I think the 2 things I’d be sourcing outside of Walmart are the noodle and katsuobushi - hard to sub that, imho). But seriously well done here Thanks!
Very impressive. I picked up some key tips/lessons from this video. I've been cooking and watching cooking programs and videos for many years but I never heard about staggering the ingredients in the the broth to get the maximum flavor. Thanks so much for posting and I look forward to watching more of your videos!
Totally going to use that alkaline noodle hack to finally try and get some decent gluten free ramen noodles. Thanks a lot for your dedication to the details in these videos
@12:39 for the eggs if you want to make sure that they all peel perfectly, just break the shell with back of the spoon, marinate(in the broken shell) and than peel them afterwards. The y will all come out perfect and since shell was broken they are marinated just as well
I watched the whole video without any interruption. Very detailed oriented, easy to follow and step-by-step process. Also, the production is great. Subscribed!!
I cannot TELL YOU how grateful I am for this video!! I loveee my Japanese noodles, but am not in a position to make them (though I would love to try!!) With all the pasta I had, I was wondering if I could use it for my soups, and you showed me how!!! Thank you for this whole video! *new subscriber with a high thumbs up
I love eating authentic ramen, having lived in Japan for 8 years. Fantastic tutorial on how to make it with Walmart ingredients, but it definitely will take a lot of work and time to do it, which unfortunately, I don't have too much of. But just hearing you slurp and chow down on it at the end of the video was very satisfying haha. You have a new subscriber to your channel.
Update: I made the Tare, Scallion Oil and I am working on the Aji-tama now. Just made the marinade, found Gekkeikan Sake at my local supermarket. I managed to do the paper clip trick for the eggs, though I find gently tapping the paper clip with something like a butter knife helps poke the hole way easier and runs far less of a risk of breaking the shell. I believe I have noodles I can use. If not, I will be doing your spaghetti noodle trick. I'm excited, thanks to you, I feel like I can make an authentic bowl of ramen without having to spend an arm and a leg or driving so far to an Asian market to get the ingredients to do so. I can't wait to enjoy. I will be doing so with chicken breast from the carcass I deboned, that I marinated in a mix of rice wine vinegar, soy sauce, a little Kikkoman Teriyaki, sesame oil, some corn starch, white pepper, onion, garlic and ginger.
@@StormyHotwolf88 yes, I did that myself, sadly the Aji-tama were overcooked. The noodles I used? They turned into mush. Shame because the broth was excellent, and everything else was too.
@@DesertRainReads My noodles broke apart too. It was very sad because I couldn't use the new everyday chopsticks I bought properly! I'll try a different one next time.
just saw this! It might take a few tries to get everything dialed in, but once you do, it's a real treat to be able to make a great bowl of ramen for yourself from scratch! Thank you for trying my recipe and I really hope you enjoyed it!! :)
Every video is comprehensive and I am learning at least one more thing about food... Those videos are very beneficial and instructive. Appreciated. Thank you so much!
Somehow I am just learning about the baking soda hack. That is after watching actual noodle making videos. its so easy and it makes a lot of sense. I will definitely give it a try, thanks!
Although Walmart generally doesn't carry slabs of pork belly, there is a hack you can use to mimic it. You won't have the marbling of pork belly but will get the shape of traditional chashu but from a leaner cut. Take a pork tenderloin roll and filet it by making an inch thick cut from the bottom of the tenderloin with the eye facing you. While you're making your cut you rotate the pork simultaneously turning the meat turning the meat from a cylinder into a rectangle. Re-roll the meat back into a cylinder, tie the meat with as many butchers knots as needed and place the meat in a zip lock bag with the following ingredients: soy sauce, sake, garlic, sugar, a scallion, and a knob of ginger and let marinade six to 12 hours. Remove the meat from the and from here you can either it on the stove top or in a roasting pan in the oven. I prefer oven but both will work. If on the stove top, skip the placing the meat in the zip lock bag and place directly into a pot and sear all sides. The put all the marinade ingredients into the pot and simmer the meat in liquid basting and rotating periodically until meat is cooked. If in the oven you'll do the same but first you need to dry the meat before putting it in the roasting pan. You would leave the meat uncovered while basting the meat in the liquid marinade every 15 minutes while rotating 90°. Let rest for an hour and serve. If you used the oven then the roll will develop a better crust than the stove top. I hope you will enjoy this hack.
You my man. Made this recipe so practical for me. I live in the middle of nowhere wanting to make a ramen like this but there are no Asian stores near me, BUT what I do have is a Walmart. Can’t wait to try this this weekend.
You are a great chef and the video is very very excellent with no superfluous nonsense and it must surely be very delicious...but I'm too lazy to do all that so I'll just get a package of Nongshim ramen and cook it in a few minutes.
Thank you for starting with the filtered water , I use filtered for all my food and recipes . It makes a big difference . Your videos are thorough and appreciated ! Much success to you .
this looks amazing! I really appreciate that you even mention how long each item lasts in the fridge as well, I don't even think about that until I start putting food away 😂
Being from an area where non-instant ramen noodles are hard to find, that baking soda pasta trick is going to serve me well. Thanks for that. I gotta try this.
Honestly this video and series you do is really helpful to low income people!! there are so many places where walmart is the only grocery store or all someone can afford and having recipes that you don't need to substitute a bunch of things is huge.
A lot of really good tips here. Thank you. I been using one of those jet engine banjo burners for doing big batches lately. That extra heat is a real game changer. Just be sure to wear kitchen gloves. Gonna have to try the rice blend thing next. Like you said, there's million different ways, so I usually amp my rice up with a lot of garlic, ginger, and dry Thai peppers. Good job Jason.
dude, I can't tell you how many kitchen towels I've burned up when I cook on my big wok burner! I really need to get some of those flame-resistant gloves! Your fried rice sounds legit! I'm going to have to try it that way! Thanks for watching! I really appreciate you!
Thank you, Samston! I noticed a lot of people in my comments saying they were looking for things at Walmart and that inspired the idea! I really appreciate your kind words and I hope you have a wonderful day!! :)
Impressive guide. Very well thought out and structured to let people adjust to suit their time, skills, preferences, and goals. This is more than just a recipe. Cooking Master Boy strikes again. I know you focus on Japanese food, which is the origin of ramen; but I look forward to using similar methods to improve on Korean ramen. Making aroma oil in advance with caramelized onion is rarely mentioned but probably has a massive impact on the whole meal. Also, baking soda in water is used to make soft pretzels without the hazard(s) of lye. I never thought of using it for ramen.
WOW! This recipe is equal or better than any of the versions I'm used to from the Ramen district in Tokyo. What I really love about this breakdown (other than being accessible) is that there's a lot of control for preference tweaks. Also, that tip about the noodles blew my mind! It's much closer to the ones there than the kind we have in the market.
I've watched a decent amount of ramen videos from reputable sources and never seen the tip about peak exttraction times and type of wantee, and the pasta with baking soda tip is something I've done a few times myslef. really good video!
15:32 Not sure which is more impressive. Your ramen noodle hack, or the fact that you broke into a demo house to film your cooking show. That's the ultimate cooking hack IMO!
It's not everyday I come across a youtuber like this. A master class creator with 10/10 content that deserves no less than a diamond play button sitting on their wall in the near future. Everything is so spot on, you've earned my subscription!!!
Just found your channel and I absolutely love your content! I’ve learned so much from the videos I’ve watched so far. I would love for you to do a similar video for making pho and pad thai. I really hope your subscriber count skyrockets soon because you are incredible at what you do!
Small critique on the water/broth taste test, it should have been a blind test where you don't know which broth you're tasting. This way you can remove biases. Small critique, great video!
I never really thought I’d be able to make this recipe and I never thought it would taste anything like the ramen I have at restaurants. BUT I WAS ABLE TO MAKE IT AND IT TASTED LIKE A RESTAURANT! Thanks a ton man, you made every step clear :) If I could, I’d give you a bowl of the recipe you taught me ❤
It's a bunch of techniques, but you can learn each one on its own. The broth is useful for all kinds of things, or can be eaten on its own. The carnitas can be made into tacos or a pork sandwich. The eggs can be eaten on their own. The tare is ramen specific, but you can use it with instant ramen. It's almost like an instant soup base.
Nobody ever told you, so. They are actually different ingredients - paws are missing most of the shank maybe 2” of the lower leg. This is because chicken leg was the traditional name for the lower leg + foot.
@@StopTryingSoHard So they’re just the feet? Why not just call them chicken feet? Aren’t paws supposed to have paw pads & some kind of filament like fur or whatever kind of hair spiders have?
@@Barakon Yeah basically there's more meat on "feet" and less meat on "paws". Bad labeling choices that probably nobody cared about since you couldn't even find chicken feet at retail outlets when they did this. Turkey feet are called paws on the backend of the meat world as well. I think it's foot + claws = paw.
Finally got around to making this stock yesterday. It turned out absolutely amazing. I've always been too daunted to try and make my own ramen broth before because of all the stocks needed, so this was really refreshing to see. We used a miso tare though and added our own toppings.
I’m surprised you’re not bigger than you are, you have some high quality editing and shots, and pretty good tips. Here’s a comment to help the algorithm. Good luck!
Oh man, these videos are literal gold mines. Ty for putting so much effort into making these videos! Hope to see more and hope your channel grows! P.S. The production quality is absolutely stellar
I definitely want to try this recipe, would be terrific if you had a quick and dirty version. Not sure I want to spend the time preparing a dish I've craved for two days earlier.
I've just discovered your channel. Starting with the Chinese fried rice, making my way through the Japanese and now I'm here. So far I've saved every video I've watched, which I never do. Thank you for your content, I'm looking forward to making these dishes.
WATCH ME NEXT!
Chick-fil-A Chicken Sandwich with Walmart Ingredients: th-cam.com/video/zlglJ9mLGOU/w-d-xo.html
Looking forward to the spicy one to use as a Ramen topping. Just need that sweet sweet Menya Musashi red ramen now!
At some point a random village in Asia will gain insane political and military power and invade Japan for claiming the rights to make noodles with slow cooked beef and lightly boiled egg
I wanna be clear I mean this as a genuine compliment not a joke, but you're like a real Auguste Gusteau. ACTUALLY showing people anyone can cook. Destroying the excuses. Your quality, down to earth everyman approach to cooking give even the biggest cooking TH-camrs a run for their money.
Hey, thanks tame gaming! I really appreciate that! My favorite chef - Thomas Keller - was a consultant on that film and he's the one who made the famous version of ratatouille the little rat makes at the end!
Thanks for the compliment! That's very kind of you!
What a fantastic compliment
This is the first video I've seen of his, and I thought something very similar. When I saw the portion about extraction times, then how he processed the chicken feet for maximum collagen extraction, I was floored because I've never heard these things before after years of cooking broths with different items.
Very cool comment!
Agree 100%
I am Japanese, and I do use Angel Hair pasta to make Ramen by cooking with baking soda. That taste much better than instant noodle.
I've been wondering about that for a while, thank you very much!
@@miniandrewmini1 Boil water in a pot, put Angel Hair pasta, change to medium heat and keep it for 3 minutes. Turn off the heat, add 1 spoonful of baking soda and leave it for more than 10 minutes. Drain the water and put pasta into soup bowl. Bon Appétit!
@@ascensionlady5318 thank you so much again! I'm going to make it soon and let you know how I went
@@ascensionlady5318 thank you very much for letting us know how you do it , it's gonna help alot of people like myself because I have a strict budget I need to stay on
do you bake your baking soda beforehand?I've read that for ramen this would be preferred since it's a stronger alkaline salt.
As a home cook with over a decade of experience, and as an avid consumer of TH-cam, your channel has probably the best cooking advice I have ever seen. You cover every single imaginable detail needed to succeed in making every dish you show. You go above and beyond in researching before making the dishes and the results is proof in itself. A truly helpful channel, I hope you get a lot more recognition in the near future. Subscribed!
Thank you very much, Daniel! Your thoughtful comment totally made my day! I sincerely appreciate you!
I would like to be more consistent. But I put a lot of time into research and testing because I want to bring new insights to you all! Thank you for noticing!! :)
It reminds me a lot of my culinary teacher. She stressed about how every process was as important as the next. It made me realize that cooking is an art, and not just putting ingredients in a pot.
Really agree. He's up there.
Well said; and I fully agree!
I made this last weekend, and it is probably the best thing I have ever cooked at home. It is legitimately going to be hard to buy ramen in restaurants without comparing it to this. The attention to detail in the video, explaining all the little things that go into improving the quality of the broth was very helpful, and I am so glad I gave it a try.
You deserve far more attention for how friendly your approach to teaching difficult cooking concepts is. I went from very intimidated by the idea of finally trying to make better ramen to being excited to try it in almost no time at all. You take time to explain each process as well as the reason for it in a way that is very easy to understand, and extremely effective! Every question was answered before it could form.
Thanks for your hard work!
thank you! :)
Man I've seen so so so many cooking channels on youtube and I'm just blown away at the small details you mentioned here like how chilling down the broth quickly is important not just for safety but it keeps more of the flavor in the broth itself
Agree, I can’t believe how informative his videos are. His Chanel is going to blow up in no time !
Ikr
Anyone can explain the how. A real pro can also explain the why. So many good videos on this channel.
Wonder why cooling it preserves the flavour though. Later in the video he says if you need space in the freezer then reduce it down by half. If that doesn't change the flavour then why would letting it cool slow ruin it?
@@medwaystudios so what you said makes sense. I was just noting how some flavors (let's say lime juice for example) are heat sensitive. So if you put like juice on rice as it's hot, basically all the flavor literally goes away in a short amount of time. But cooling soup down fast is important for safety reasons
Everyone else is saying it, but it's true. Every element of this video - production quality, storytelling, instruction - is world class. You've got big things coming, Jason. Well deserved.
Thanks, Joe! I sincerely appreciate you!! :)
The man ate it like it was his last supper, and I don't blame him. Most TH-cam chefs take a little taste, but man ate it with tears in his eyes remembering the last 2 days of hard work. I love the noodle hack, as well. Will definitely try. Ramen be getting expensive in these streets and as a vegetarian, on an island, I can't find the vegetarian packet with the seasoning. Here's a link to a home made vegetarian seasoning, with available seasoning that you can use for other cooking endeavors: th-cam.com/users/shortsiYDVUHdZgfE (be warned, there are no measurements, so it's an eyeball thing. Tip: Just add a bit of each and add more as you taste and go).
Really just went goblin mode on that ramen
His video isn’t just authentic for making Japanese ramen - he’s perfectly demonstrated how it’s actually eaten AND enjoyed.
It’s almost entirely foreign to most people from the States ; but it’s also completely authentic :).
It’s not often that cooking shows go into practical details like storage space, thank you for taking the time for it.
Its so nice watching a chefs youtube videos that can actually help me improve my cooking. I dont have $100 extra dollars to spend on expensive high quality ingredients but this? Letting me know I can still make quality food regardless of my kitchen is great. I love it.
I actually clicked on this by mistake but then I was enthralled until the end.
I feel like I just sat through a masterclass in ramen making. I had no idea it was so detailed. Honestly, I feel like a Philistine. All I’ve ever done all my life is add hot water to a styrofoam cup of instant ramen noodles. Ugh, I feel so ashamed. One of these days, I’ll have to make the ramen the way you made it.
thank you, Kimberly! I sincerely appreciate your thoughtful comment! :)
Why? Why should you feel ashamed about that? Makes no sense to me.
I did the same thing for a long time until I learned how authentic ramen is truly made. When I had my first bowl of it, I was blown away, been wanting to make it at home ever since. This video is giving me the means to do so without having to make a trip to the Asian markets in my area which are a haul to get to.
So don't be ashamed, we all did this until finding out how it's truly made. I'm excited to see how I did using these techniques.
My daughter is stationed in Korea, she FaceTimed me to show the restaurant she was in eating Ramen. I was like, seriously you went to a restaurant when you just cook it at home for 27 cents for 3 min??!! She was like, MOOOOMMMM this is different!!!!😂❤😂
You should continue this series. Walmart is (in some ways, within reason) a treasure trove of food ingredients and this can show people they don't need to go to some fancy expensive place like Whole Foods to make some holy-shit food
Zane, what's up brother! Yeah, I definitely plan on making this a series. I noticed a lot of people in my comments were saying they were looking for ingredients at Walmart, so that's why I decided to do it! What you're saying is precisely what I'm intending to do with the series.
In regards to peak extraction time: I'm not sure where I heard it first because I worked in kitchens for years, so probably somewhere working. But I think I read about it first in Harold McGee's book "On Food & Cooking".
And thank you so much for your kind words. I really appreciate your thoughtful comments!! Take care, man!!
oh, also J. Kenji Lopez-Alt talks about peak extraction time in his book "The Food Lab". That's a great book.
@@farmageddon
Honestly, pretty interesting topic on making good foreign food with easily accessible ingredients that you could get at Walmart. I was able to make shakshuka using ingredients from just Walmart (with the exception of getting gochujang from an Asian market to add some Asian flair). Do you have any interest in expanding this Walmart series beyond Benihana and Asian cuisine?
@@ajiththomas2465 Ajith! I'm working on the next Walmart video as week speak. I'm aiming to publish it on the Saturday after next. I'm still testing the recipe and doing the research. But I'm 99% positive the video will come out in a little less than 2 weeks!
If you have to say (in some ways, within reason) you're lying to yourself.
I liked how you showed just from walmart as I live in middle of no where and 2 hour drive to asian market. Did really good of explaining every step and why it important
i wear my shirts two days in a row too
dude how you nailed the FUNDAMENTALS is insane. I've been making ramen for 10 years. Great job
thank you! I used to work at an Izakaya and the chef was very exacting on how we made soups!
Love the fact your a professional chef & you are so down to earth! You treat us like we are all possible chefs in training! You make it all seem possible & I love the recipes! Thank you so much!
Thanks, Lisa! I sincerely appreciate your kind words!! :)
One of the best food instruction videos I’ve ever seen. A complex dish but you’ve managed to make it accessible for just about anyone. I love all the alternative options/ingredients you offer that seem like they will actually work, as I usually don’t like to substitute. Can’t wait to try this, thanks!
Thank you, Greg!
I can't believe this channel is only a year old. Not only this recipe was thoroughly presented, but you also showed alternatives while *respecting* the traditional/most commonly used ingredients and cooking methods for ramen. (Which a lot of TH-camrs fail to do so and just replace them with what they think fits.) Keep up the work! I know you will make it big!
i was shocked to see how few views/subscribers the channel has. it easily has the production value and quality of something 100x its size
Wow, thank you so much for your kind words! I sincerely appreciate you! I'm going to try and be a lot more consistent here within the next few months! I'm trying to juggle a lot of things and it's difficult. But I never plant to stop making videos! Thanks again! Your comment made my day! :)
This channel's definitely going to get big. The editing, the presentation, the quality of information...*chef's kiss*
thank you, EN!
A little trick to try. Get a 'top hat' pin like are used on corkboards to post papers. They are VERY sharp so be careful. Eggs have two ends, one being rounder, the other being pointier. Find the rounded end and holding the egg use the pin to make the hole at the center of the rounded end. This is where the air bubble is inside (this is due to the way the egg is laid) and this works well for making any boiled egg, preventing cracking/bursting.
If you go to Japan, you will find everyone in a ramen shop slurps their noodles. This is necessary to increase one's flavor perception by introducing air into the mouth which allows the sinuses and palate to get involved. It is NOT considered bad manners there and they will look at you like a novice if you don't. Anthony Bourdain discussed this in one of his Japan shows so look it up as it was one of his best shows, IMHO.
I make semi-homemade ramen start to finish in about 45 minutes. I do it about twice a month for lunch. I use "better than bullion" chicken stock paste as the soup base. It's probably 70-80% as good as this, but takes about 10% of the time. I get my noodles from a local Asian grocery. A bulk pack costs maybe $6 and lasts a couple months. I use bacon or pork loin as my base meat.
I really appreciate how in depth you go. Most youtube channels now just list ingredients as they cook.
i’ve watched so many cooking videos, this is by far the first time someone actually mentions the importance of water 😆 i’m surprised no one ever brings this up. i agree *completely*. when water tastes or smells like chlorine, you can taste it in your soup!!!
You've inspired me to tackle the daunting task of making ramen. Whenever i wanted ramen, i had never considered to be making my own. Props to you sir.
Nice! If you have any questions, drop me a line and I'll try to help!
I don’t know how this video found me but I’ve literally been wondering if I could make ramen with Walmart ingredients for about a month now you have no idea how much this video helped me.
Oh, one more thing I wanted to add that FINALLY got me somewhere with homemade ramen was rinsing my noodles after boiling. It didn't matter if I made from scratch noodles, store bought, or even the fresh proper ramen with the silica gel you can get off Amazon. They always had a starchy, "low quality pasta dish" taste. It was thoroughly rinsing my noodles that was the missing piece.
as someone who makes noodle soup like every week for the last few years, I always rinse my noodles too. It washes out the excess starch and allows the broth to coat the noodles, and the cold water also prevents the noodle from overcooking; for maximum chewiness, you want to cook them on high heat and then cool rapidly (this is just what I observed at udon shops). It's also handy in the event that you don't serve the noodles right away, as you can leave them in room-temp water for a while and they'll stay fresh.
@@Jerryfan271 That's pretty much the trick. You have to cook, rinse, cool. It has to be al dente. Then, when you add the hot broth, it cooks a little more. Then you have to eat it quickly before it gets waterlogged. This is a specific thing that the pasta-eating cultures know... and, unfortunately, others are still learning (and is why there's so much crap ramen out there now).
I hate to dis on this video, but when bro said that the soup is the key to a great ramen, I cringed. The noodle is just as important, and I think to older Japanese folks, is more important. I've seen people leave the soup behind in the bowl, as if it was there merely to flavor the noodles.
That was my mom's attitude, and it extended to the cheap instant ramen packs we ate. It had to be undercooked, and eaten quickly, before it got soft. I took it to the next level by boiling the noodles and then draining the starchy water. I'd prepare the soup packet separately, in fresh water... or omit it entirely and use fresh broth made from meat and bones.
When I was living with one of my white friends, I was shocked that he liked to let the instant ramen noodles get soft. I thought it was disgusting, and reminded me of Campbells chicken noodle soup in a can. Well, evidently, that's how some people like noodles. Soft and full of soup, like an extension of the soup. Whatever rocks your boat, I guess.
This also helps reduce bitterness if you use the method where you add baking soda to the water.
Also, if you have a problem with your noodles sticking too much when you do this, you can dump them into ice water after a quick rinse, or add a veeery small amount of oil to them.
You can use sesame or scallion oil for flavor.
@@johnkawakami8395 While you're correct, it's not incorrect to argue that the soup (rather, the broth and oil) are one of the most important elements, because otherwise you'd bottleneck the dish's flavor.
But you'd also be bottlenecking the dish by mistreating the noodles too - for this experiment, it's fine, because it had the focus of using purely cheap ingredients from a certain place and even went to the length of altering a product's alkalinity to hit a 'better' standard of noodle, which should speak for itself considering it's one of the only major alterations.
As for the noodles and the philosophy on them softening - I don't like mine terribly soft or waterlogged but I do like that middle transition period you mention, where they cook in the broth. I don't find them disgusting when they've been left out but I do find them slightly more disappointing.
@@johnkawakami8395 Agreed, while still a novice, what differentiated the quality of my ramen bowls was really the noodles!
The broth can vary a lot (but still needs to be done correctly too ofc), but the texture of the noodles is what will give you that ramen shop feel!
It's crazy how informative this video is, probably the best cooking instructions I've ever seen. So many good tips and tricks, especially the baking soda trick!
This was sooo good! 15:10 You don't slurp like the bowl is about to be snatched from u unless it's damn good! You made the process within reach for just about anybody at any level w/ actionable steps for each ingredient even garnishes. Def will be trying this recipe this winter.
:)
I've been watching cooking youtube and making food at home for 13-14 ish years now. Never once did I ever hear the now obvious advice "use better quality water for better broth/stock". If this ends up being a game changer, I will forever be indebted
Thank you, Michael! If you can track down reverse osmosis filtered water - that’s the best. And that’s what the best ramen shops use. I talk about it in the pho video.
I love how much attention to detail you put into your videos. This was a great walk through on how to prepare budget ramen.
Coming back from Japan I have been binge watching DIY Ramen Videos on TH-cam for the past days straight as I honestly got addicted to the rich and deep umami flavor. So far, yours is absolutely on point. It is not too shallow and superficial but does actually mimic and aims at living up to the pro recipes out there - but still makes the average home cook / viewer silently tell himself: "Hey I think I can actually do this!" This is just amazing.
I would appreciate it A LOT if you would also make a same video on PAITAN TORI RAMEN!
Thanks a lot! Amazing content!
Best regards from Germany!
Thank you so much! I sincerely appreciate your kind words!
I'll put paitan tori ramen on my list of dishes to investigate!
Also - hello from Texas! :)
@@farmageddon Perfect! Can’t wait for it! Thanks a lot, keep up the awesome work! 🔝
Depth of the knowledge this gentleman has is just off the chart.
I don't know where and how you have got all the information you have presented here. This video is very authentic and legit, unlike many of the ramen videos including the ones from Japan you can find around the web. The pasta hack that you are introducing here is the secret known to only a few Japanese people that I believe it was first discovered by Japanese researchers with some serious craving for hot Ramen in South Pole Antarctica.
Being able to find alternative ingredients within the rule that you set requires some serious knowledge and skills. It must be extremely challenging unless you are fluent in Japanese.
If you are self taught, I will be shocked.
I don't know where you live but I would love to see you make Ramen from scratch using all the necessary ingredients available in Japanese market next time.
とにかく凄いとしか言いようがないです。もしかして日本で修行していましたか？ 次回は海苔やメンマ、もやしなども入ったラーメンを見てみたいです。
Thank you! No, I never trained in Japan, but I worked at an Izakaya for a few years. And one of the chefs who trained me was the sous-chef of an incredible Japanese restaurant in my hometown (Kata Robata).
Thank you for the compliment! I'll definitely do a breakdown of more traditional ramens in the future! :)
I did prep for a ramen chain in Austin. We had a huge RO filtration setup. Use the skimmed fat to make aroma oil. Good eats
Thank you so much. I have been on a ramen quest since I saw _Tampopo_ in the cinema when it came out. Based on the movie, I came up with a recipe and procedure. It was excellent. Then I was taken to Wagamama in London when it was trendy. Their ramen tasted nothing like what I had made. Much later I was at a conference in LA and stayed at a hotel in Little Tokyo. The bar was great and Japanese women came with their vocal coaches for karaoke. They also served a great lightly cooked fish with capsaicin hot sauce. I made friends with the Japanese bartender. I asked him for a good ramen house. I went there, and their top shelf ramen was like I had made. Never falter, home cooks.
The attention to detail is TOP TIER. 🔥
Thank you! Glad you enjoyed the video!
I've watched a lot of Ramen cooking videos on youtube trying to understand the whole process and this has easily got to be one of the best, up there with that French donny Alex's ramen series. I don't live in America so i don't have access to a megamarket on the scale of wallmart but there's a lot of really good information in here that i'll be using in the future. My only criticism as a none american viewer would be that it'd be nice to have metric measurements pop up on screen when ever you mention a measurement so i don't have to take my self away from the video to manually exchange the measurements, but i understand it's probably a fair whack extra of video editing so it isn't huge. Great Content.
Hey, thanks a lot! It's really funny you mention that as I totally meant to put them on there! I just forgot! On my last 2 videos, I've made sure to include metric on the screen and on the written recipes! Very good observation!! Thanks, man! I appreciate you!! :)
“French donny” lolllll are you from the uk??
@@prettyrat. Yes aye
Worth noting that with cooking (unlike baking), almost nothing needs precise measurements. If you understand the vague concept of an imperial cup and tablespoon just by looking at what he shows in the video, you'll probably be good. You can generally add 30% less or more of an ingredient and it wont matter. Some times you can add up to 50% more or less of an ingredient and it wont matter. Noone will be able to tell the difference between 1.5 teaspoons of msg and 2.25 teaspoons in your tare that is meant to be split up between 8 bowls of ramen
Wow this is so much more detailed than other cooking channels. You are super underrated and I hope your channel grows as much as it deserves damn.
hey, thanks a lot! I really sincerely appreciate you!! :)
"I'm gonna make us some good, cheap ramen. Just give me two days." All joking aside, this is fantastic!
Two days and a ton of ingredients. Nah, I'll pass. The Korean SHIN noodles and a few additions is good enough for me.
@@XENOS_Indie_Game_Dev Ditto! I use a quality Korean ramen. Take a pot, empty the spice packet into it. Place a pork chop (or two if they're thin) into the pot with the spice mix. Add your water. Bring to a boil. Add the noodles and cook until done and then add the dried veggie pack. Before hand, put a little toasted sesame oil, some siracha, a little splash of plain vinegar in your serving bowl and then add the cooked ingredients. If I have green onions on hand I put a couple (cut into 3 or 4 pieces) on top of the ramen when cooking. BTW - I like adding a smaller tomato (from canned ones) chopped into chunks in the bottom of the pot before cooking. It surprisingly works well with the savory packaged spices and the other items (sesame oil, etc) in the bowl. I'm a 40 year fan of spicy Korean ramen. FYI - I used to get a case (20 count) of good Korean ramen for $7. Those were the days....!
@@guyindecatur thanks for the recipe
Today I discovered your channel, I liked a lot how you cover all the details, but you are also to the point. New subscriber here.
Thank you so much! I sincerely appreciate you!
Finished making this tonight. It is the best tasting ramen I've ever had! Super proud of how it turned out after all that work. Thanks for the recipe!
This taps into one of my least favorite things about recipes - having to go all over the place for ingredients (even though I love finding a recipe with new ideas and flavors). I just despise shopping. Thank you! This looks and sounds right up my alley. And my grandkids request the "ramen place" every time we want to go out for a meal.
Thank you! Tell your grandkids I say what's up!!
As a long-time maker of Scotch Eggs with soft centres in large numbers, a couple of recommendations for peeling: 1. When you perforate your eggs, do it at the blunt end. 2. Roll very gently to shatter the shell a little, and peel under a thin stream of cold running water. The stream should catch under the membrane beneath the shell. 2a.. Older eggs are easier to peel.. no harm in this recipe to use the ones which you've had hanging around for a bit longer.
I've been working at a Ramen shop for about 3 years and I'm quite impressed with your technique Great job🎉
What a compliment 😊
This video is so in depth
I love how you explain everything thoroughly enough where it can be taken as a tutorial or just general tips and information about Raman making
This guy is why the Asian isle is always running low
Well done. I’m Nikkei, and have tons of ramen over the decades (US & Japan), and I think you can make a good ramen from Walmart ingredients, as long as you pretty much do everything from scratch. The one thing I’m not yet convinced of is the noodle, but with how well you’ve done everything else, I’m willing to give the alkali pasta a shot (otherwise, I think the 2 things I’d be sourcing outside of Walmart are the noodle and katsuobushi - hard to sub that, imho). But seriously well done here
Thanks!
Very impressive. I picked up some key tips/lessons from this video. I've been cooking and watching cooking programs and videos for many years but I never heard about staggering the ingredients in the the broth to get the maximum flavor. Thanks so much for posting and I look forward to watching more of your videos!
Hey, thanks Dan! I really appreciate your kind words! :)
Yeah he really seems to think things through and explains them, rather than just blindly following "The Recipe".
Totally going to use that alkaline noodle hack to finally try and get some decent gluten free ramen noodles. Thanks a lot for your dedication to the details in these videos
This is quite possibly one of the best cooking channels ever. The explanations, the simplicity, WALMART!😅 you sir, kick complete ass
I don’t know how to cook but I am now determined to try this soon.
@12:39 for the eggs if you want to make sure that they all peel perfectly, just break the shell with back of the spoon, marinate(in the broken shell) and than peel them afterwards. The y will all come out perfect and since shell was broken they are marinated just as well
I watched the whole video without any interruption. Very detailed oriented, easy to follow and step-by-step process. Also, the production is great. Subscribed!!
Thank you, Souk! I really appreciate your support! :)
I cannot TELL YOU how grateful I am for this video!! I loveee my Japanese noodles, but am not in a position to make them (though I would love to try!!) With all the pasta I had, I was wondering if I could use it for my soups, and you showed me how!!! Thank you for this whole video! *new subscriber with a high thumbs up
these broth skills is phenomenal
I appreciate you mentioning the water! I use spring water for most of my cooking.
I love eating authentic ramen, having lived in Japan for 8 years. Fantastic tutorial on how to make it with Walmart ingredients, but it definitely will take a lot of work and time to do it, which unfortunately, I don't have too much of. But just hearing you slurp and chow down on it at the end of the video was very satisfying haha. You have a new subscriber to your channel.
Update: I made the Tare, Scallion Oil and I am working on the Aji-tama now. Just made the marinade, found Gekkeikan Sake at my local supermarket. I managed to do the paper clip trick for the eggs, though I find gently tapping the paper clip with something like a butter knife helps poke the hole way easier and runs far less of a risk of breaking the shell. I believe I have noodles I can use. If not, I will be doing your spaghetti noodle trick. I'm excited, thanks to you, I feel like I can make an authentic bowl of ramen without having to spend an arm and a leg or driving so far to an Asian market to get the ingredients to do so. I can't wait to enjoy. I will be doing so with chicken breast from the carcass I deboned, that I marinated in a mix of rice wine vinegar, soy sauce, a little Kikkoman Teriyaki, sesame oil, some corn starch, white pepper, onion, garlic and ginger.
Ya know, I ended up using a sharp steak knife and drilling an indention (like rubbing sticks) then taking the paperclip to punch in.
@@StormyHotwolf88 yes, I did that myself, sadly the Aji-tama were overcooked. The noodles I used? They turned into mush. Shame because the broth was excellent, and everything else was too.
@@DesertRainReads My noodles broke apart too. It was very sad because I couldn't use the new everyday chopsticks I bought properly! I'll try a different one next time.
@@DesertRainReads yeah i think 6 min and 30 seconds is what you want to go for if you want the egg to be creamy and slightly runny
just saw this! It might take a few tries to get everything dialed in, but once you do, it's a real treat to be able to make a great bowl of ramen for yourself from scratch!
Thank you for trying my recipe and I really hope you enjoyed it!! :)
Every video is comprehensive and I am learning at least one more thing about food... Those videos are very beneficial and instructive. Appreciated. Thank you so much!
Somehow I am just learning about the baking soda hack. That is after watching actual noodle making videos. its so easy and it makes a lot of sense. I will definitely give it a try, thanks!
Dude! This guy is legit. Learned like 10 new things and I've been cooking for 25 years. Subscribed
This makes me appreciate ramen restaurants even more!! You've given some great information here, thank you for sharing.
Thank you, Marie! I'm really happy you found value in the video! I sincerely appreciate you!!
Although Walmart generally doesn't carry slabs of pork belly, there is a hack you can use to mimic it. You won't have the marbling of pork belly but will get the shape of traditional chashu but from a leaner cut.
Take a pork tenderloin roll and filet it by making an inch thick cut from the bottom of the tenderloin with the eye facing you. While you're making your cut you rotate the pork simultaneously turning the meat turning the meat from a cylinder into a rectangle.
Re-roll the meat back into a cylinder, tie the meat with as many butchers knots as needed and place the meat in a zip lock bag with the following ingredients: soy sauce, sake, garlic, sugar, a scallion, and a knob of ginger and let marinade six to 12 hours.
Remove the meat from the and from here you can either it on the stove top or in a roasting pan in the oven. I prefer oven but both will work.
If on the stove top, skip the placing the meat in the zip lock bag and place directly into a pot and sear all sides. The put all the marinade ingredients into the pot and simmer the meat in liquid basting and rotating periodically until meat is cooked.
If in the oven you'll do the same but first you need to dry the meat before putting it in the roasting pan. You would leave the meat uncovered while basting the meat in the liquid marinade every 15 minutes while rotating 90°.
Let rest for an hour and serve. If you used the oven then the roll will develop a better crust than the stove top.
I hope you will enjoy this hack.
If you use the oven always remember for all pork dishes do not go below 145° internal temperature. For me I like to keep it at 150°.
Great tip!! Thank you!
You Sir, are the few that prove you don’t need to be a Master Chef to Master the Kitchen.
Thank you posting great content!
Thank you!! :)
You my man. Made this recipe so practical for me. I live in the middle of nowhere wanting to make a ramen like this but there are no Asian stores near me, BUT what I do have is a Walmart. Can’t wait to try this this weekend.
You are a great chef and the video is very very excellent with no superfluous nonsense and it must surely be very delicious...but I'm too lazy to do all that so I'll just get a package of Nongshim ramen and cook it in a few minutes.
Love that you listed everything from walmart. Makes it worth trying to cook.
Thank you for starting with the filtered water , I use filtered for all my food and recipes . It makes a big difference . Your videos are thorough and appreciated ! Much success to you .
Yeah, I had not considered using bottled water for my broth, but it makes total sense!
this looks amazing! I really appreciate that you even mention how long each item lasts in the fridge as well, I don't even think about that until I start putting food away 😂
Being from an area where non-instant ramen noodles are hard to find, that baking soda pasta trick is going to serve me well. Thanks for that. I gotta try this.
Honestly this video and series you do is really helpful to low income people!! there are so many places where walmart is the only grocery store or all someone can afford and having recipes that you don't need to substitute a bunch of things is huge.
thank you! I'm glad you enjoyed the video!
A lot of really good tips here. Thank you. I been using one of those jet engine banjo burners for doing big batches lately. That extra heat is a real game changer. Just be sure to wear kitchen gloves. Gonna have to try the rice blend thing next. Like you said, there's million different ways, so I usually amp my rice up with a lot of garlic, ginger, and dry Thai peppers. Good job Jason.
dude, I can't tell you how many kitchen towels I've burned up when I cook on my big wok burner! I really need to get some of those flame-resistant gloves!
Your fried rice sounds legit! I'm going to have to try it that way!
Thanks for watching! I really appreciate you!
@@farmageddon Yeah those burners should come with a free Nomex fire suit included.
Very impressed by your content Jason! You will definitely grow in no time with your high quality and informative videos! I can't wait for more!
Thank you, Logan! I sincerely appreciate your support!!
Glad to see you back with another recipe. I'm not even a fan of ramen, but this looks worth trying.
Thank you, George!! I really appreciate your kind words!
I love how you explain everything and why! Everything is always delicious!
Good recipe. The gnarliest eating sounds ever.
Great video idea! I’m quite lucky to live next to a good Asian supermarket but the techniques and processes are all things I have yet to learn.
Thank you, Samston! I noticed a lot of people in my comments saying they were looking for things at Walmart and that inspired the idea!
I really appreciate your kind words and I hope you have a wonderful day!! :)
Impressive guide. Very well thought out and structured to let people adjust to suit their time, skills, preferences, and goals. This is more than just a recipe. Cooking Master Boy strikes again. I know you focus on Japanese food, which is the origin of ramen; but I look forward to using similar methods to improve on Korean ramen. Making aroma oil in advance with caramelized onion is rarely mentioned but probably has a massive impact on the whole meal. Also, baking soda in water is used to make soft pretzels without the hazard(s) of lye. I never thought of using it for ramen.
Thank you very much! I sincerely appreciate your thoughtful comment, Demetrius!
WOW! This recipe is equal or better than any of the versions I'm used to from the Ramen district in Tokyo. What I really love about this breakdown (other than being accessible) is that there's a lot of control for preference tweaks. Also, that tip about the noodles blew my mind! It's much closer to the ones there than the kind we have in the market.
Thank you i have learned a lot from your channel, you are the best proffessor.
I've watched a decent amount of ramen videos from reputable sources and never seen the tip about peak exttraction times and type of wantee, and the pasta with baking soda tip is something I've done a few times myslef. really good video!
I’m so happy I found this channel, I’ve watched 3 vids and all three were lovely and inspiring, and I can’t wait to try to cook the recipes :)
I have a lot more respect for the process of making good ramen broth! Thank you for this wonderful vid!
15:32 Not sure which is more impressive. Your ramen noodle hack, or the fact that you broke into a demo house to film your cooking show. That's the ultimate cooking hack IMO!
🤣🤣🤣🏡
EXCELLENT video! I had to subscribe. Thank you!
It's not everyday I come across a youtuber like this. A master class creator with 10/10 content that deserves no less than a diamond play button sitting on their wall in the near future. Everything is so spot on, you've earned my subscription!!!
Great video. Next do Dollar Tree ramen.
I love that you loved my comment. Looking forward to trying out your recipe. I subbed to prepare for the Farmageddon.
Just found your channel and I absolutely love your content! I’ve learned so much from the videos I’ve watched so far. I would love for you to do a similar video for making pho and pad thai. I really hope your subscriber count skyrockets soon because you are incredible at what you do!
thanks, amber! I'll put those on my list of dishes to investigate!
Small critique on the water/broth taste test, it should have been a blind test where you don't know which broth you're tasting. This way you can remove biases. Small critique, great video!
The water quality was something I had not considered. Thank you.
I never really thought I’d be able to make this recipe and I never thought it would taste anything like the ramen I have at restaurants. BUT I WAS ABLE TO MAKE IT AND IT TASTED LIKE A RESTAURANT! Thanks a ton man, you made every step clear :) If I could, I’d give you a bowl of the recipe you taught me ❤
That's awesome, Victor! I'm glad you enjoyed the ramen!
4 minutes in and this is way too much work for me haha but i love the time and dedication put into your videos! liked and subscribed
It's a bunch of techniques, but you can learn each one on its own. The broth is useful for all kinds of things, or can be eaten on its own. The carnitas can be made into tacos or a pork sandwich. The eggs can be eaten on their own. The tare is ramen specific, but you can use it with instant ramen. It's almost like an instant soup base.
one of the best-recommended video
keep up the hard work😌👍
Thank you, Pratham!!
Sorry that I got pedantic here, but I can’t help but to ponder why would Walmart call chicken feet chicken paws when they’re bipedal animals…
Nobody ever told you, so. They are actually different ingredients - paws are missing most of the shank maybe 2” of the lower leg.
This is because chicken leg was the traditional name for the lower leg + foot.
@@StopTryingSoHard So they’re just the feet? Why not just call them chicken feet? Aren’t paws supposed to have paw pads & some kind of filament like fur or whatever kind of hair spiders have?
@@Barakon Yeah basically there's more meat on "feet" and less meat on "paws".
Bad labeling choices that probably nobody cared about since you couldn't even find chicken feet at retail outlets when they did this.
Turkey feet are called paws on the backend of the meat world as well. I think it's foot + claws = paw.
You can add broth to the egg marinade so they aren't as salty. It takes about 2 days then but they have a more jam texture in the yolk which is nice.
Finally got around to making this stock yesterday. It turned out absolutely amazing. I've always been too daunted to try and make my own ramen broth before because of all the stocks needed, so this was really refreshing to see. We used a miso tare though and added our own toppings.
That's awesome!! I'm happy you all enjoyed the ramen!!
I’m surprised you’re not bigger than you are, you have some high quality editing and shots, and pretty good tips. Here’s a comment to help the algorithm. Good luck!
Thank you, Luis!! :)
Oh man, these videos are literal gold mines. Ty for putting so much effort into making these videos! Hope to see more and hope your channel grows! P.S. The production quality is absolutely stellar
thank you!
I definitely want to try this recipe, would be terrific if you had a quick and dirty version. Not sure I want to spend the time preparing a dish I've craved for two days earlier.
I'll put that on my list of dishes to investigate!!
I've just discovered your channel. Starting with the Chinese fried rice, making my way through the Japanese and now I'm here. So far I've saved every video I've watched, which I never do. Thank you for your content, I'm looking forward to making these dishes.
Thank you very much! I sincerely appreciate you!