I'm glad I decided to go back and watch this video! I have liquid kansui, so I wasn't sure from your other videos how much to add if not using powdered. I've been bingeing videos all day, and I can tell we will really up our home ramen game!
Tonight I followed this recipe and it turned out amazing! Thank you for sharing, this was my first ever experience with trying to make ramen noodles from scratch! Now I’m going to experiment with more ramen recipes!! Thank you 🙏
A Lazy man once said make enough for 1 or 2. 200g flour, 100g water, 1/4 baking soda boil, throw it all in a food processor when looks like it's all bound. Knead a little and run it throw the pasta machine. But I might take a lot of time making the rest.
That wooden stand used to feed the long sheet of dough into the pasta machine is very handy! Where can I buy it? Thanks! Btw, great recipe, noodles were delicious!
Sorry for the delayed response. You can bake baking soda to make homemade powdered kansui. I have another video on my channel that shows how to make it from scratch (trying out whole wheat flour in ramen noodles).
@@WayofRamen No worries! I did find the baked baking soda instructions and worked great. I made your Tori Shoyu recipe today and came out amazing even though I had to use a regular chicken vs stewing hens. I think I prefer a chicken base soup vs pork so this was awesome!
If I’m doubling the recipe should I only use three more yolks and leave everything else as is or simply double everything with the exception of adding three yolks instead of two?
How big of a difference would it be if I used all purpose instead of bread flour? Or if I mixed in wheat flour with all purpose to up the protein content? Also thank you for creating this!!
To make the noodles snappier you need to change the type of kansui you use and the hydration of the noodle. If you use potassium carbonate and do a 35% hydration noodle it will be much more firm. Sodium carbonate makes a chewier noodle.
Thanks for making this video. It was very helpful. However, I have a question. Ater boiling the noodles for 2 minutes I notice that there is still a lot of starch on the noodles and some of them stuck to each other. After rinsing them with cold water it's gone. That doesn't seem right? Hope to hear from you..
I’ve seen egg yolk added and egg yolk not added. What are the properties egg yolk brings to the ramen noodle table. I understand fat, but what else? Gluten production?
Hey I like your channel. I’ve successfully made “decent” ramen noodles with the philips pasta machine, using their standard spaghetti recipe and with a little “baked” baking soda added to the water. Came out pretty good! I like your Tare video! Did it taste good?
The baked baking soda is a good way to do it as well. It is very similar to the powdered Kansui used in Japan. The Shoyu tare tasted good but it needs to sit to mellow out a little. The original recipe recommended to let it sit for a month and it needs at least a couple of weeks. I shot the video for the bowl of ramen I used it in, but I still haven't finished editing it because I didn't really like the footage. Thanks for watching!
Were you able find kansui locally? I tried looking at Marukai, but did not find it. How about Don Quixote? I am on Oahu if that matters. I posted about this in another vid of yours so figure I would post in the right place.
Sorry for the late reply. Sometimes Filipino stores have it because they use it to make pancit. I honestly don't use the liquid kansui anymore, I just make my own using baked baking soda. Check out the 'testing out whole wheat flour in ramen noodles' video.
You can make your own by baking baking soda. Check out the burning noodles recipe be chinese cooking demystified - it is exemplified there. It's really easy!
Great video, definitely going to give this a try! If you wanted to portion these for later you could maybe freeze the individual portions separated on a baking sheet (providing you have room in your freezer!) then transfer them frozen into a ziplock bag.
Thanks Michael, I started freezing noodles since I made this video. Keeps them fresh enough for whenever I want to use them. Noodles are still the thing I have the most trouble with so I'll keep experimenting with different recipes. Thank you for watching!
you can use all purpose flour. this was the first video i ever did and i learned a lot since then. watch some of the other videos in my noodle playlist.
They keep in the fridge for a few days. Best to let them rest for 1 day then use them the next day. If you want to keep them longer, put them in the freezer and then thaw them out the day you're going to use them in the fridge.
@@doggo6284 check out my other noodle video on the channel. I think I explain things better in that video and you can start from there and make your own noodles. The videos is called something like, "Trying whole wheat flour in ramen noodles" or something. The only thing is I use a lot of whole wheat flour and some beginners have a hard time working with that amount, so you can just use all bread flour if you give it a try.
Honestly, I don't know. I just followed a recipe for ramen noodles using liquid kansui. ( www.ic-net.or.jp/home/ds-chizu/tokuskansui.htm ) I think its there just for the taste of egg. Unfortunately, adding egg seems to make the noodles not last as long as noodles made without egg so I'm experimenting with other recipes. Thanks for the comment!
I know from watching chinese noodle/dumpling recipe videos, you want a dough high in protein for 'springiness' to the noodles. So that could probably be it.
The egg whites provide water for the dough. The yolk gives fat to help create a smooth texture. However, the more the yolk used the more the dough needs to rest.
It really depends on the style of ramen. This recipe was a Japanese recipe (in the description). I also have Japanese ramen books that feature recipes from famous ramen shops in Japan that have noodle recipes with egg in them (raw or powdered egg). I personally think no egg works better for shoyu and tonkotsu ramen, but with egg works better for miso ramenm
This is actually a Japanese recipe that was written in Japanese (link in the description) . Eggs in 中華麺 is pretty common, but not everyone does it. Thanks for watching.
sorry to disappoint you, but no recipe from any serious website or book uses egg to make Ramen pasta Some people use Soba pasta egg (very common) And in Chinese culture, they use eggs in the masses. but never to Ramem. By simple fact , it changing the texture and not matching the brodo.(souce) search more. because you have rushed. I'm 49 years old. 31 years doing this
@@alessandroarte That's cool man. You're right that a lot of recipes for ramen noodles don't use eggs but I have books written in Japanese that feature recipes from Ramen shops in Japan that say they use egg in their noodles. If you search ラーメン技術教本 on Amazon.co.jp you'll find them. I just figured that it can't get any more authentic than that. I can read and speak Japanese btw.
There are many regions around the world that make the same dish (by the name) however the process and ingredients may vary. That doesn't mean is bad or wrong.. Take a simple thought how many versions of homemade soup are out there.... Anyways, thank you for sharing this great recipe with us 👍
BF Flori there is a recipe for Ramen, And it definitely doesn't use eggs. you're right there is an infinite amount of similar foods there is even egg noodles. Never in 1,000 years will you make Ramen with eggs, you know why? because Ramen dough doesn't use eggs.
![🔴 ฟุตบอลแชมป์กีฬา 7HD แชมเปียน คัพ 2024 [รอบรองชนะเลิศ]](http://i.ytimg.com/vi/zPm8ClLVhoE/mqdefault.jpg)
![[Part 1] ทารกน้อยถูกทิ้ง👶 หญิงชราเก็บขวดขายเลี้ยงดูเขาจนโต #โลกการละคร](http://i.ytimg.com/vi/nPTDvFCExks/mqdefault.jpg)
I love udon and your explanation on how to makes and cook udon is really very very clear. I appreciated so much. Thank you for sharing
*_The Birth of a Legend._*
I'm glad I decided to go back and watch this video! I have liquid kansui, so I wasn't sure from your other videos how much to add if not using powdered. I've been bingeing videos all day, and I can tell we will really up our home ramen game!
Thanks very much! I'm still learning like everyone else.
Tonight I followed this recipe and it turned out amazing! Thank you for sharing, this was my first ever experience with trying to make ramen noodles from scratch! Now I’m going to experiment with more ramen recipes!! Thank you 🙏
Awesome! Good job!
I use Philips pasta maker to make it today. It turned out so great. Your recipe is the best to me. Thank you for sharing the recipe!
Thanks for trying it out!
Made a fan out of me. Nice work kiddo. I LOVE ramen and essentially all things HAPONES. You're doing good work. thank you.
Thanks very much!
Keep up the great work!
I like your humor. Not to mention those strong arms and hands
A Lazy man once said make enough for 1 or 2. 200g flour, 100g water, 1/4 baking soda boil, throw it all in a food processor when looks like it's all bound. Knead a little and run it throw the pasta machine. But I might take a lot of time making the rest.
I just followed your recipe and it worked a treat, thank you very much 👍🏻🍜
Thanks very much for giving it a shot!
I made a wooden stand from a cheap crate and an under counter paper towel holder. The crate also holds all my noodle making tools.
Very interesting channel. Thank you for making such an awesome ramen channel. How many bowls of ramen can you make with this 500g bread flour noodles?
I did the receipt last night and was great! Thank you for share it !
Thanks for giving it a try! Glad it worked for you.
7:27 : how to make toilet paper at home in this hard time
🤣
LOL...for sure..EH?
chop sticks are clearly the best way to get egg yolk from a bowl I learned.
After i watched ur latest videos it seems you improved ALOT! Okey you improved your noodle making but also editing too. GJ mate. much love.
Thanks very much, I'm tryin out here lol
@@WayofRamen i just ordered a pasta machine btw. 1 hour ago. LOL
That wooden stand used to feed the long sheet of dough into the pasta machine is very handy! Where can I buy it? Thanks! Btw, great recipe, noodles were delicious!
where it all began
Thanks for the videos! What pasta attachment do you use? My pasta machine is arriving tomorrow and I can't wait to start making some ramen noodles!
Hi! I'm going to take a crack at these this weekend. Can you use regular baking soda if you don't have kansui?
Amy Kiely I used 1/4 tsp baking soda to instead the 10ml kansui and it works.
Sorry for the delayed response. You can bake baking soda to make homemade powdered kansui. I have another video on my channel that shows how to make it from scratch (trying out whole wheat flour in ramen noodles).
@@WayofRamen No worries! I did find the baked baking soda instructions and worked great. I made your Tori Shoyu recipe today and came out amazing even though I had to use a regular chicken vs stewing hens. I think I prefer a chicken base soup vs pork so this was awesome!
@@weikaikong1605 Thank you!
If I’m doubling the recipe should I only use three more yolks and leave everything else as is or simply double everything with the exception of adding three yolks instead of two?
How big of a difference would it be if I used all purpose instead of bread flour? Or if I mixed in wheat flour with all purpose to up the protein content? Also thank you for creating this!!
You can use any type of flour you want. It's all just personal preference.
I love your videos!!! How do you make the ramen al dente? I can cook it less? But I don't want it to be doughy...
To make the noodles snappier you need to change the type of kansui you use and the hydration of the noodle. If you use potassium carbonate and do a 35% hydration noodle it will be much more firm. Sodium carbonate makes a chewier noodle.
Thanks for making this video. It was very helpful. However, I have a question. Ater boiling the noodles for 2 minutes I notice that there is still a lot of starch on the noodles and some of them stuck to each other. After rinsing them with cold water it's gone. That doesn't seem right? Hope to hear from you..
I’ve seen egg yolk added and egg yolk not added. What are the properties egg yolk brings to the ramen noodle table. I understand fat, but what else? Gluten production?
Curios if you have tried using a stand mixer for putting the noodle dough together.
I don't have liquid kansui. What's that? Is it work without liquid kansui?
Do I need to add salt? I'm sure theres sodium replacement but I'd rather just not add em
Hey I like your channel. I’ve successfully made “decent” ramen noodles with the philips pasta machine, using their standard spaghetti recipe and with a little “baked” baking soda added to the water. Came out pretty good! I like your Tare video! Did it taste good?
The baked baking soda is a good way to do it as well. It is very similar to the powdered Kansui used in Japan. The Shoyu tare tasted good but it needs to sit to mellow out a little. The original recipe recommended to let it sit for a month and it needs at least a couple of weeks. I shot the video for the bowl of ramen I used it in, but I still haven't finished editing it because I didn't really like the footage. Thanks for watching!
The Way of Ramen keep it up.
If you do not mind.
I give you a hint,
Always use as much alkaline water as possible.
8:16 lmao did you just use garden shears to cut your noodles?
How much the dry weight Kansui ?
what is the equivalent of 10g of kansui converted to teaspoon or tablespoon
Bonjour,
Serait il possible d avoir votre recette en français, svpl ?
hello way of ramen which one do you prefer using bake baking soda or using kansui?
These days I like to used powdered kansuis (baked baking soda, etc) because I can control extactly how much alkali is in the noodles.
thank you so much,,, you are a big help!
Were you able find kansui locally? I tried looking at Marukai, but did not find it. How about Don Quixote? I am on Oahu if that matters. I posted about this in another vid of yours so figure I would post in the right place.
Sorry for the late reply. Sometimes Filipino stores have it because they use it to make pancit. I honestly don't use the liquid kansui anymore, I just make my own using baked baking soda. Check out the 'testing out whole wheat flour in ramen noodles' video.
You can make your own by baking baking soda. Check out the burning noodles recipe be chinese cooking demystified - it is exemplified there. It's really easy!
8:54 - Potato starch
Great video, definitely going to give this a try!
If you wanted to portion these for later you could maybe freeze the individual portions separated on a baking sheet (providing you have room in your freezer!) then transfer them frozen into a ziplock bag.
Thanks Michael, I started freezing noodles since I made this video. Keeps them fresh enough for whenever I want to use them. Noodles are still the thing I have the most trouble with so I'll keep experimenting with different recipes. Thank you for watching!
Hey what’s that wooden dough sheet roller thing you have in the video? That’s a cool way to manage long sheets of dough.
It's something my dad and I made to manage long sheets of noodle dough. Got the idea from another ramen youtuber お家麺tv
@@WayofRamen Sweet thanks!
I cannot find bread flour currently, do you know how much all purpose flour and vital wheat gluten should be used?
My dad does noodles with all purpose flour It should be ok.
1:20 silicone spatula time!
👍👍👍👍👍
Is it necessary to use potato starch? Can I just use the same flour I made the dough to dust the surface?
what is the hydration of that noodles
Over 9000. These noodles aren't that great
is impossible to me find that bread flour where i live not even in internet =/
you can use all purpose flour. this was the first video i ever did and i learned a lot since then. watch some of the other videos in my noodle playlist.
You freeze it? Wouldn't it affects the texture?
It actually doesn't. Or if it does, I don't really notice it.
I miss my wife
How long can you save the noodle in the refrigerator man?
They keep in the fridge for a few days. Best to let them rest for 1 day then use them the next day. If you want to keep them longer, put them in the freezer and then thaw them out the day you're going to use them in the fridge.
How many days does it last in the fridge, i mean like there's egg in there
It's good to let it rest for a day in the fridge before using. The I usually keep it in the freezer.
@@WayofRamen okay thanks a lot, this is the best recipe i found online
@@doggo6284 check out my other noodle video on the channel. I think I explain things better in that video and you can start from there and make your own noodles. The videos is called something like, "Trying whole wheat flour in ramen noodles" or something. The only thing is I use a lot of whole wheat flour and some beginners have a hard time working with that amount, so you can just use all bread flour if you give it a try.
can i skip the egg yolk?
If you want to skip the egg yolk, check out my newest video on how to make noodles.
What is the purpose of egg yolk?
Honestly, I don't know. I just followed a recipe for ramen noodles using liquid kansui. ( www.ic-net.or.jp/home/ds-chizu/tokuskansui.htm ) I think its there just for the taste of egg. Unfortunately, adding egg seems to make the noodles not last as long as noodles made without egg so I'm experimenting with other recipes. Thanks for the comment!
I know from watching chinese noodle/dumpling recipe videos, you want a dough high in protein for 'springiness' to the noodles. So that could probably be it.
@@crumbdav makes sense!
The egg whites provide water for the dough. The yolk gives fat to help create a smooth texture. However, the more the yolk used the more the dough needs to rest.
Carl Kim thank you Carl! I didn’t know the reason.
Can I make my ramen noodles wavy??? Is there a noodle maker that can make wavy noodles??
To make them wavy just scrunch them up on the counter a couple times before you cook them. This is called Chijire-men or temomi-men in Japanese.
@@WayofRamen thank you for the tip. Imma try that. I'll be ordering a noodle maker soon
This can't be the first vid cuz I am daym shur he did other stuff before
use of egg is very odd.
It really depends on the style of ramen. This recipe was a Japanese recipe (in the description). I also have Japanese ramen books that feature recipes from famous ramen shops in Japan that have noodle recipes with egg in them (raw or powdered egg). I personally think no egg works better for shoyu and tonkotsu ramen, but with egg works better for miso ramenm
@@WayofRamen where could I get the book that You've mentioned up. Can you tell me the author name and the title of the book. Thanks before
私もほぼ同じ方法で麺作ってます。持ってるパスタマシーンも多分お揃い。(^－^)
コメントありがとうございます。最近卵抜きの麺をよく作ってます。その作り方も動画を上げたので、是非チェックしてください 😬
@@WayofRamen さん コメントありがとうございます✨
Whole Wheat Flour の回かな？来週やってみますね。
パスタを重層で茹でるのも通った道です。冷やし中華に良く合います（笑）
what is the recommended cooking time for this?thanks
I usually do 1 minute.
any recommended temperature? thanks
@@lagvin719ify probably throw it into cooking water, so about a 100°C
why are you stealing the spain on a fork music
Left handed chop sticks tf
left handed chopsticks are just regular chopsticks used by a left handed guy :)
True Ramen noods arent made with any egg
That's a pretty common misconception. I have a lot of Japanese ramen recipe books and a lot of the noodles have egg in them now.
Your preparation skill and attention to detail are pretty poor. You said one egg yolk but half of it remained in the pouring bowl lol
Yeah this was the first video I ever made. Check out the newer noodle videos to see my progress 😉
Egg in a dough ramem?
Jesus Christ
Stop now.
This is actually a Japanese recipe that was written in Japanese (link in the description) . Eggs in 中華麺 is pretty common, but not everyone does it. Thanks for watching.
sorry to disappoint you, but no recipe from any serious website or book uses egg to make Ramen pasta
Some people use Soba pasta egg (very common)
And in Chinese culture, they use eggs in the masses.
but never to Ramem.
By simple fact , it changing the texture and not matching the brodo.(souce)
search more.
because you have rushed.
I'm 49 years old.
31 years doing this
@@alessandroarte That's cool man. You're right that a lot of recipes for ramen noodles don't use eggs but I have books written in Japanese that feature recipes from Ramen shops in Japan that say they use egg in their noodles. If you search ラーメン技術教本 on Amazon.co.jp you'll find them. I just figured that it can't get any more authentic than that. I can read and speak Japanese btw.
There are many regions around the world that make the same dish (by the name) however the process and ingredients may vary. That doesn't mean is bad or wrong..
Take a simple thought how many versions of homemade soup are out there....
Anyways, thank you for sharing this great recipe with us 👍
BF Flori
there is a recipe for Ramen,
And it definitely doesn't use eggs.
you're right there is an infinite amount of similar foods there is even egg noodles.
Never in 1,000 years will you make Ramen with eggs, you know why?
because Ramen dough doesn't use eggs.