When you labeled it black garlic oil, I thought you were talking about fermented black garlic. Very interested to see what this burnt garlic oil is like. I feel like it would have been so bitter that it was unpalatable, but your reaction says otherwise...Another great Episode Alex!
5:30 Alternatively, to avoid bitterness, bring water to a boil, remove from heat and add whole anchovies. Cover and let steep for 10 minutes. Strain and proceed. Boiling dried anchovies brings out their bitterness. Also, don't boil miso paste. Reduce the stock and add miso at the end, off the heat.
Too true, too true. Only ever steep the anchivies and never boil the miso but add in at the end through a small strainer to keep out the chunky bits. Of course, if you like the chunky, funky bits you could always substitute sunchang doenjang ( Korean fermented soy bean paste )
at a trade show i went to for japanese food one of the chefs told me the secret to a good ramen is using good flavored oil. one of the vendors had a concentrated chicken oil(more like chicken flavored fat) they would add and it made the ramen taste amazing. maybe you should try that
x reyes alex did say that this series is not complete yet, he mentioned the oil and another ingredient at the end of the video and those would be upcoming episodes.
Your channel is something my girlfriend and I snuggle up together and watch. Even when on holiday, after an eventful day, we huddle up in bed and watch a few episodes.
Alex, wonderful video as usual BUT you need to hit the 10min mark so youtube algorithm is happy and makes you more money and we always want longer videos *evil grin*
I agree with this, but may I suggest to people rightfully corncerned about his paycheck to become his patreons? I did, I can't afford much so I went with the cheapest option (sorry Alex) but I wanted to contribute even with so little to help him in creating without worrying about this social media nonsense. Cheers!
Alex please note I am not trying to bitch just a bit of advice....when making miso tare boil and strain everything first and the while the sauce is hot mesh in the miso it won’t have such a cloudy and grimy feel and you aren’t cooking out some of the important fermentation flavor of miso 😋 keep up the great work!!
Siddharth Chowdhry Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health. Wait until the soup has been taken off the heat and then stir or whisk in miso to taste. The paste-like texture will melt into the soup thanks to the residual heat of the stock. Is the best way I’ve seen it put but it also looses some of its oomph as a broth due to that loss
Hey Alex, I feel you can expand upon one of my favorite recipes. I call it strugglepuffs, it's basically ice cubes in a bowl of water. Since I'm broke I can't really expand the recipe but I know you can
I am also a ramen addict and I LOVE your videos! Especially the ramen addiction series... just want to share a combo I have been making for a while now for shio tare: fuji apple, spanish onion, and ginger as the base - then grind bonito flakes and sea salt into a powder and combine both sets of ingredients with a neutral oil (I like peanut oil for this) and slow simmer to reduce into a caramelized and combined sauce. I have added garlic to this mix and it also tastes quite good, so that's an option
Love this series. It's hard to show off broth and sauce on video. It's not as sexy as sauteing things in a pan, or pulling roasted food from an oven. But oh man, that flavor! Keep up the great videos.
Alex, you are a spectacular vlogger and host! As someone who eats keto (high fat, moderate protein, almost no carbs) I can't use many of your recipes as written, but you are so good at teaching the fundamentals of cooking and I find that I've used many of your techniques and approaches to my own cooking. Also, and perhaps most importantly, your excitement and energy for cooking is such an inspiration! Thank you!
I dont think you should boil miso because you kill the live and active part of miso. I know this is basically a healthier package ramen series but in this recipe you can easily just put the paste at the end through the strainer to mix it. And when you put it in the ramen, just put the broth in near boiling temperature so the little guys survive long enough to get in your belly
JessDurden is correct. Don't boil miso paste. It tastes better if you don't boil it, probably healthier too. Adding miso is the last step when making miso soup, after you've turned off the burner and the broth has cooled off a little. The live part of miso is the koji fungus, which is utilized in japanese cuisine in a bunch of ways (content idea alert).
You're right but actually some miso paste sold in stores are pasturized/preserved with alcohol and are just used for flavouring dishes. All the probiotic are dead already. I don't know if the brand he used is that kind but if it is, boiling/not boiling the miso doesn't even matter.
Never, never boil miso. It has a peculiar burnt taste. Bring the water to a boil, pour out a little bit into a bowl, use that to mix in the miso, and then pour that thick mix into the rest of the hot water. Miso likes hot water, but does not like boiling water.
The man knows how to put a smile on my face every time. I am pretty inspired by your videos and this series especially. I have been working on my Ramen skills and this video came at the best time. I spend most of my day going to all of my favorite grocery stores gathering japanese ingredients. Cannot wait to get started. Thanks again for your wonderful insights.
Hi my name is Brian I've been watching your channel for about a month I love all your episodes and I'm getting addicted to the ramen addiction I'd like to see different spicy and different types of spice you might add to you're on addiction thank you love the channel I pass it on every time I watch it keep up the good work yours truly a foodie friend
google japancenter if you're in the EU. Bonito Flakes = Katsuobushi. E-bay sells Dried Sardines or Niboshi (Iriko). If you really wanna get into ramen making: search for Ivan Orkin and his (e-)book on ramen where he explains in full detail the Shio Ramen he made in his shop in Tokyo.
You guys don't know what you're talking about, you can "boil" miso when making miso ramen, you just have to cut the fire as soon as it boils not letting it boiling for more than a few seconds. Im a cook in ramen restaurants since 2012.
@@waider "cut the fire as soon as it boils ." Pretty much means don't boil the Miso. "You guys don't know what you're talking about, you can "boil" miso when making miso ramen" Pretty much doesn't know what they are talking about when the next sentence says the opposite??? Must be a pretty poor Ramen chef to be making statements like this, even my Japanese Family says not to boil the Ramen................ (oo)
Will you have an episode on classic ramen toppings? I haven't mastered the perfect "Ramen Egg" yet and would love to make some home-made chashu pork. Need your help! :-)
For real i ordered some bonito flakes and kombu because of your videos, and that stuff is a major flavor blast to so many things. Also one recommendation I have is using dried shiitake mushrooms when making broth. I typically will blend the dried mushrooms into as fine of a powder as I can, and mix it into soups, stir fry, anything that would benefit from that SCRUMPTIOUS UMAMI GOODNESS.
Mix broths and find the best, I have a suspicion its 50/25/25 crab beef and pork. Maybe grill protein or fry to make soup base. Or maybe the best seafood mix broth 50/25/25 crab shrimp eel maybe? Addiction.
respect pour le bon anglais! Rare de voir des chaînes youtube d'un français qui parle anglais. Et merci pour les conseils de cuisson... les ramen sont également une obsession pour moi haha
Ahahaha Sure! One of them is 無鉄砲, Muteppo, really close to Numabukuro station. They have like absolutely gorgeous pork bone soup that blows your mind. Another one I love, on the fish side, is 凪, Nagi, located in the stunning narrow paths of Golden gai, close to Kabukichou district. I have another choice for spicy miso ramen which is 大塚屋 in the river path around Ichigaya. Seriously I want to go back to Tokyo just to eat at these places and my faaaaaaavourite Kushikatsu store in Tsutsujigaoka!!! >< >< >
There is also a one michelin star restaurant in which ramen is worth below 20€ and it is sooo damn popular that you need to pick up your turn in advance which made things impossible for me when I lived there haha I can't remember the name, sure you can google it.
Hey Alex!! I know you're mainly addressing US citizens, but would you please mind indicating liquid amounts in metric units too (on video), so that anyone can easily reproduce those great recipes, not only Americans? Thanks mate, and keep the good work. :) Cheers from Belgium.
Oh... Well ok, approximate measurements also work then. (And of course thanks for your quick reply, didn't expect that. :D ) Bonne continuation en tout cas, ton taf est génial, ta passion de la cuisine transpire de tes vidéos, et pour des amoureux des bons plats en général, c'est un bonheur à regarder tout en découvrant toujours de nouveaux trucs. Back to English: just FYI, don't know if you already know it or not : just discovered "seriouseats.com" website. Awesome, awesome website filled with articles written by very passionate people that love to have a comprehensive approche to cuisine. If you don't know it yet, you REALLY need to check this one.
JB JG I'm not telling him to use anything, just asking if it was possible to indicate on video metric units, seeing that he's French living in France, and that he already uses the metric units before converting them (sometimes?) to imperial for his American viewers...
Which is why (we) Americans cannot use metric. Math? Convert? Wha...? (And we (they) elected Trump, so there we are: stupid and mathematically challenged. 'SAD!') (sigh.)
This whole Ramen Series is exhaustive & magnificent. I applaud your enthusiasm for the nuanced nerdery that is Ramen Culture. You've certainly elevated my late night game. Huzzah, sir!
It's really just an umbrella term for seasoning/dipping sauces, it doesn't refer to a specific kind or flavour. The word タレ (tare) comes from 垂れる (tareru), which can mean to 'ooze' or to 'drip', and it was originally used to refer to (watered down) miso that'd drip down from cloth bags where it was stored, back when soy sauce wasn't being used as a seasoning yet. So if you get down to it, it really just means a drip (or ooze, if you want to put it even worse), which is pretty funny.
Tare IS the Japanese word and not a translation at all. Like Vokoca said, it's a blanket term for seasoning and dipping sauce. It's the same idea with the Indien word garam masala that translates to a hot/spicey, or more accurately "warm" spice. While it does have some components that repeats itself, it's still just a term for a spice mix.
How can I make this in India, where non of the material or food elements are available. Also the Raman noodle that we get here are dangerous to health. Because the ash content is way too high along with many other chemicals that are toxic. The noodles called Maggie noodles by Nestlé was band in India because it reached a level of poisonous. The poison chemicals are added to compensate for the lose in materials or food components available in the country.
Love this show, never stop! Your perfect way of illustrating the complexity of cooking to a nomad audience is amazing, in a way that everyone can understand. This gives me more of an speciation for the work of art that is cooking
we now make vegan ramen all the time! TY Alex!!!! every other time I had tried it it was soo bland. but now with the tare, the black garlic oil and the chili oil.. it is fabulous. I learned a lot here.
Made my first ever Ramen today, loved it Dressed with smoked bacon sb egg,mushroom and green onion chilli seaweed It was like crazy tasty Thanks Alex for inspiration Andy
this guy always make 8 to 9 minutes videos ,while he could easily talk for 30 seconds longer and satisfy the algorithm and get more views.Respect man..
I think it's awesome how far the Japanese Kitchen elevates a Noodle soup (what usually is a quite simple dish). And it's awesome to see that you care about it this much. :)
Hey Alex, thank you for making this video with such enthusiasm that I my self can't help feel the same as you. I love all of your videos. Let me say this about your channel and videos. You're the best cooking TH-camr in this platform. I hope your channel will grow and grow. I thank you for your positiveness In any kind of situation. Keep making this awesome videos. Peace ✌️. Much love from Malaysia.
The first time I tried I was about 6 and it wasn't a big deal I thought ) But as years gone by I realised that I'm strongly addicted to IR ) Let's fight our curse together, brothers and sisters! P.S. Alex, the whole series is dope! Can't wait for the next episode. Bless ya
As a European who loves Japanese food, I really appreciate seeing your "adaptations" because I don't have to worry whether the ingredients are even available to me. If you can get a hold of all this, I can too. Also, meat is pretty expensive in my country, so thank you so much for deciding on veggie base.
Alex, the foundation of Japanese stock is kelp, leek or large green onion, shiitake mushroom then season w/ mirin & sake. The shoyu is ok but definitely no celery.
I love your channel and cannot wait for each and every video. I think this Ramen series has played out. No one but you will make it by scratch, the rest will buy it in a package or cup for under $1.00. I don't mean to sound negative, and apologize if I do. I love watching my French Guy and his charming smile with unique ways to make and test recipes.
Monsieur Alex! Thanks for yet another awesome footage. Could you please let us know what are the key 5 elements to successful ramen are? Glad to be part of this journey of mastering ramenology.
![The Art of Japanese "Tonkotsu" Ramen! Amazing Chef's Skill at Factory Osaka Japan![ASMR][DELI BALI]](http://i.ytimg.com/vi/x5byOT7SkFc/mqdefault.jpg)
When you labeled it black garlic oil, I thought you were talking about fermented black garlic. Very interested to see what this burnt garlic oil is like. I feel like it would have been so bitter that it was unpalatable, but your reaction says otherwise...Another great Episode Alex!
Wadduppp Josh
Nice to see you joshua!
Seeing 2 GOATs in one place is too much
@@LoneAmbientWanderer I tried and made waaaaay too little, about 80ml
yo what, you watch his videos?? I watch both of you guys xD
Get a guy that looks at you the way Alex looks at ramen
Edit: came back after 2 years, did not see that Alex hearted my comment omg-
Get a girl that gets as moist for you as Alex' ramen. :V
get a guy that looks at you the way i look at alex's videos
Get a girl that pleases you the same way Alex's videos please me.
Get a girl who reacts to you the way I react to Alex's videos
That's what I tell my girls
5:30 Alternatively, to avoid bitterness, bring water to a boil, remove from heat and add whole anchovies. Cover and let steep for 10 minutes. Strain and proceed.
Boiling dried anchovies brings out their bitterness.
Also, don't boil miso paste. Reduce the stock and add miso at the end, off the heat.
he said don't bitch too much hahaha
It really is essential to not boil miso though, it'll loose flavor and probiotics.
Too true, too true. Only ever steep the anchivies and never boil the miso but add in at the end through a small strainer to keep out the chunky bits. Of course, if you like the chunky, funky bits you could always substitute sunchang doenjang ( Korean fermented soy bean paste )
constructive criticism isn't bitching- it's suggesting.
No! You are all wrong. XD
at a trade show i went to for japanese food one of the chefs told me the secret to a good ramen is using good flavored oil. one of the vendors had a concentrated chicken oil(more like chicken flavored fat) they would add and it made the ramen taste amazing. maybe you should try that
x reyes alex did say that this series is not complete yet, he mentioned the oil and another ingredient at the end of the video and those would be upcoming episodes.
Sesame oil is my go-to. The aroma when it's heated is heavenly to me.
did you not listen to what he said at the end of the video?
I like using tallow or lard of the corresponding animal type (chicken stock with duck or goose fat, pork with lard, beef with beef fat etc...).
@@YoshiIkagawa and good for your health. And i don't like to add chicken fat to my pork broth.
"I'm going to shoyu-" I see what you did there. :D
lmao
Epic joke
Don't get it
@@rexnihilum7822 lol
Gary Carter lmao
Yes! Can you ever really be done with the series? I mean, it's an addiction, right!?
Addiction is for life
Another video
I'm addicted to drugs and I quit. So yes people can be an addict and quit ...
Funny you were right and he really started it again
Maybe you could get a chef from a Japanese restaurant in Paris to taste your creations?
5 years later, season 2 of ramen series is here and he did just that!
Your channel is something my girlfriend and I snuggle up together and watch. Even when on holiday, after an eventful day, we huddle up in bed and watch a few episodes.
that's cute af XD
Well, do you?
same here aha
Me and my girl do I'm not ashamed to say it >,>
I did the same too, until I broke up with my boyfriend. Now I cry a little every time I remember him while watching this channel.
Alex, wonderful video as usual BUT you need to hit the 10min mark so youtube algorithm is happy and makes you more money and we always want longer videos *evil grin*
I don't know if he should make that for the algorithm but... I'm addict to this videos! I WANT MOREEEEE!!!
It's not like he's far off of it, so he wouldn't need to stretch the content out much at all.
IT would help and we wouldnt careabout lengthening
It won't matter without him uploading daily. He'll already be on the shitter side of the youtube pay grade.
I agree with this, but may I suggest to people rightfully corncerned about his paycheck to become his patreons? I did, I can't afford much so I went with the cheapest option (sorry Alex) but I wanted to contribute even with so little to help him in creating without worrying about this social media nonsense. Cheers!
Alex please note I am not trying to bitch just a bit of advice....when making miso tare boil and strain everything first and the while the sauce is hot mesh in the miso it won’t have such a cloudy and grimy feel and you aren’t cooking out some of the important fermentation flavor of miso 😋 keep up the great work!!
Jessica Moody can you explain what you're saying in detail??
Siddharth Chowdhry Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health. Wait until the soup has been taken off the heat and then stir or whisk in miso to taste. The paste-like texture will melt into the soup thanks to the residual heat of the stock. Is the best way I’ve seen it put but it also looses some of its oomph as a broth due to that loss
Ahhh thanks you!!😊😊
@@madamemoody4170 so mix it on a room temperature to avoid killing the bacteria?
@@unsanitizedbabywipes6154 no just don't directly boil the miso...essential hot water is okay bur boiling hot is not
Hey Alex, I feel you can expand upon one of my favorite recipes. I call it strugglepuffs, it's basically ice cubes in a bowl of water. Since I'm broke I can't really expand the recipe but I know you can
Deffective Doggo wait, you can afford a freezer?
I am also a ramen addict and I LOVE your videos! Especially the ramen addiction series... just want to share a combo I have been making for a while now for shio tare: fuji apple, spanish onion, and ginger as the base - then grind bonito flakes and sea salt into a powder and combine both sets of ingredients with a neutral oil (I like peanut oil for this) and slow simmer to reduce into a caramelized and combined sauce. I have added garlic to this mix and it also tastes quite good, so that's an option
Love this series. It's hard to show off broth and sauce on video. It's not as sexy as sauteing things in a pan, or pulling roasted food from an oven. But oh man, that flavor! Keep up the great videos.
j' apprend bien des choses depuis je te suis ! Admiration totale d une Mama qui raffole la cuisine
Can u make the soft pork belly slice that comes with ramen. And the yummy golden yolk egg
The channel Chinese Cooking Demystified is a great channel for food like that.
Jenny Truong juns kitchen has fot some good vids on that topic
Also, Seonkyoung Longest did a great ramen egg video on her channel!
Alex, you are a spectacular vlogger and host! As someone who eats keto (high fat, moderate protein, almost no carbs) I can't use many of your recipes as written, but you are so good at teaching the fundamentals of cooking and I find that I've used many of your techniques and approaches to my own cooking. Also, and perhaps most importantly, your excitement and energy for cooking is such an inspiration! Thank you!
I dont think you should boil miso because you kill the live and active part of miso. I know this is basically a healthier package ramen series but in this recipe you can easily just put the paste at the end through the strainer to mix it. And when you put it in the ramen, just put the broth in near boiling temperature so the little guys survive long enough to get in your belly
JessDurden is correct. Don't boil miso paste. It tastes better if you don't boil it, probably healthier too. Adding miso is the last step when making miso soup, after you've turned off the burner and the broth has cooled off a little.
The live part of miso is the koji fungus, which is utilized in japanese cuisine in a bunch of ways (content idea alert).
You're right but actually some miso paste sold in stores are pasturized/preserved with alcohol and are just used for flavouring dishes. All the probiotic are dead already. I don't know if the brand he used is that kind but if it is, boiling/not boiling the miso doesn't even matter.
Never, never boil miso. It has a peculiar burnt taste. Bring the water to a boil, pour out a little bit into a bowl, use that to mix in the miso, and then pour that thick mix into the rest of the hot water. Miso likes hot water, but does not like boiling water.
Miso soup =/= miso ramen, go work in ramen restaurants and see for yourself if they don't boil the miso.
The man knows how to put a smile on my face every time. I am pretty inspired by your videos and this series especially. I have been working on my Ramen skills and this video came at the best time. I spend most of my day going to all of my favorite grocery stores gathering
japanese ingredients. Cannot wait to get started. Thanks again for your wonderful insights.
+Gregory Fitzgerald Phillips Good man
I know I'd like to see something about dehydrated meats and vegetables. That way you could make yourself a nice little kit to take anywhere.
Marcus Kee I agree!
perfect ramen to go
*MRE Ramen*
Klapp Stuhl EXACTLY!
I’m going to say this now his photography and editing is so good it gives the videos a feel
One of the best series on youtube. Thanks Alex
Hi my name is Brian I've been watching your channel for about a month I love all your episodes and I'm getting addicted to the ramen addiction I'd like to see different spicy and different types of spice you might add to you're on addiction thank you love the channel I pass it on every time I watch it keep up the good work yours truly a foodie friend
Where the F***K do you find all these "essential" japanese ingredients in France. The struggle is real here
amazon?
i bet you have those little asian supermarkets as well. at least if youre living in/near a city
He lives in paris, tons of asian supermarkets there.
There are asian stores EVERYWHERE and if not, order it online. No excuse.
google japancenter if you're in the EU. Bonito Flakes = Katsuobushi.
E-bay sells Dried Sardines or Niboshi (Iriko). If you really wanna get into ramen making: search for Ivan Orkin and his (e-)book on ramen where he explains in full detail the Shio Ramen he made in his shop in Tokyo.
The quest for culinary perfection..much respect, my friend.
Never boil miso! Other than that.... YUM!
over coooking it turns sour and destroys the miso flavour!!
I KNOWWWW RIGHT FUCK HE KILLED IT :(
You guys don't know what you're talking about, you can "boil" miso when making miso ramen, you just have to cut the fire as soon as it boils not letting it boiling for more than a few seconds.
Im a cook in ramen restaurants since 2012.
@@waider "cut the fire as soon as it boils ." Pretty much means don't boil the Miso. "You guys don't know what you're talking about, you can "boil" miso when making miso ramen" Pretty much doesn't know what they are talking about when the next sentence says the opposite??? Must be a pretty poor Ramen chef to be making statements like this, even my Japanese Family says not to boil the Ramen................ (oo)
Alex your style ignited a lot of passion for cooking! Taste and ingenuity. Great humor as well. Thanks
Will you have an episode on classic ramen toppings? I haven't mastered the perfect "Ramen Egg" yet and would love to make some home-made chashu pork. Need your help! :-)
Justine Levesque yes! And grilled tofu!
Aji tama might be the easiest topping to diy. There's plenty of videos how to make it on TH-cam.
It’s been so long since you had a new ramen video that inspired me! Thank you for revitalizing the series! I’m excited again!
"The Wire" poster is dope.
Hi Alex! I love how you break down and explain each step of what you do. It reminds me of my other favorite Chef, Alton Brown. Thanks for posting!
Magnificent!!! I absolutely love Miso ramen
Oh Alex, you never fail to make me chuckle.
Could you freeze these into ice cubes and then just use them when you need them from frozen?
Yes! I came into the comments wondering how long stuff can stay in the fridge but that would be better.
For real i ordered some bonito flakes and kombu because of your videos, and that stuff is a major flavor blast to so many things. Also one recommendation I have is using dried shiitake mushrooms when making broth. I typically will blend the dried mushrooms into as fine of a powder as I can, and mix it into soups, stir fry, anything that would benefit from that SCRUMPTIOUS UMAMI GOODNESS.
Mix broths and find the best, I have a suspicion its 50/25/25 crab beef and pork. Maybe grill protein or fry to make soup base. Or maybe the best seafood mix broth 50/25/25 crab shrimp eel maybe? Addiction.
Love how the pot bubbles to the beat 2:26
"I'm gonna shoyu..." French guy making Japanese puns in English. Wow.
That's Borat!
respect pour le bon anglais! Rare de voir des chaînes youtube d'un français qui parle anglais. Et merci pour les conseils de cuisson... les ramen sont également une obsession pour moi haha
Please come to Japan!
Wow this blew my world wide open..so many options for Asian soups now. This is a game changer
Alex, when are you going to Tokyo!?!?! I could suggest you some ramen restaurants that I am sure you will enjoy like FOR REAL
Can you suggest for the YouTubo sphere ? ;) ahah
i highly recommend bofa
Ahahaha Sure! One of them is 無鉄砲, Muteppo, really close to Numabukuro station. They have like absolutely gorgeous pork bone soup that blows your mind. Another one I love, on the fish side, is 凪, Nagi, located in the stunning narrow paths of Golden gai, close to Kabukichou district. I have another choice for spicy miso ramen which is 大塚屋 in the river path around Ichigaya.
Seriously I want to go back to Tokyo just to eat at these places and my faaaaaaavourite Kushikatsu store in Tsutsujigaoka!!! >< >< >
Crooked Defense What is bofa? I don't know that place nor I can't find it
There is also a one michelin star restaurant in which ramen is worth below 20€ and it is sooo damn popular that you need to pick up your turn in advance which made things impossible for me when I lived there haha I can't remember the name, sure you can google it.
Love watching your channel and your excitement and humor is on point. Sending love from Texas!♥
Hey Alex!!
I know you're mainly addressing US citizens, but would you please mind indicating liquid amounts in metric units too (on video), so that anyone can easily reproduce those great recipes, not only Americans?
Thanks mate, and keep the good work. :)
Cheers from Belgium.
+Jiraiya-08 My cups are not measuring american cups. They're just random cups, like mugs or glasses
Oh... Well ok, approximate measurements also work then.
(And of course thanks for your quick reply, didn't expect that. :D )
Bonne continuation en tout cas, ton taf est génial, ta passion de la cuisine transpire de tes vidéos, et pour des amoureux des bons plats en général, c'est un bonheur à regarder tout en découvrant toujours de nouveaux trucs.
Back to English: just FYI, don't know if you already know it or not : just discovered "seriouseats.com" website. Awesome, awesome website filled with articles written by very passionate people that love to have a comprehensive approche to cuisine. If you don't know it yet, you REALLY need to check this one.
JB JG I'm not telling him to use anything, just asking if it was possible to indicate on video metric units, seeing that he's French living in France, and that he already uses the metric units before converting them (sometimes?) to imperial for his American viewers...
Are not able to convert? its just some simple math.
Which is why (we) Americans cannot use metric. Math? Convert? Wha...? (And we (they) elected Trump, so there we are: stupid and mathematically challenged. 'SAD!') (sigh.)
I've recently become a big fan of yours Alex, these videos are really fun to watch
tip: roasted tomatos it adds lots of umami ;)
I'm in love with this guy.
damn now I'm hungry
This whole Ramen Series is exhaustive & magnificent. I applaud your enthusiasm for the nuanced nerdery that is Ramen Culture. You've certainly elevated my late night game. Huzzah, sir!
But bonito is fish too :-O Thanks for sharing :)
Although "bonito" flakes are usually skipjack.
"Bonito" IS Skipjack.
Mackerel, tuna, and bonito are all in the same family, but skipjack is a tuna.
I love your approach towards things very much. Thank you very much
タレ means Tare Sauce.
yes
its actually just "tare"、 no sauce at the end so you would translate it to seasoning sauce, "tare sauce" would be タレ ソース
That's what I said.
It's really just an umbrella term for seasoning/dipping sauces, it doesn't refer to a specific kind or flavour. The word タレ (tare) comes from 垂れる (tareru), which can mean to 'ooze' or to 'drip', and it was originally used to refer to (watered down) miso that'd drip down from cloth bags where it was stored, back when soy sauce wasn't being used as a seasoning yet. So if you get down to it, it really just means a drip (or ooze, if you want to put it even worse), which is pretty funny.
Tare IS the Japanese word and not a translation at all. Like Vokoca said, it's a blanket term for seasoning and dipping sauce.
It's the same idea with the Indien word garam masala that translates to a hot/spicey, or more accurately "warm" spice. While it does have some components that repeats itself, it's still just a term for a spice mix.
Great video! The 1 to 10 tasting method is simple brilliant. This should be a great way to refine exact recipes.
"Fishes" the konbu out for the dashi
+sharkrunaway Finally
Truly well put together series, I am learning while enjoying the time you share. Thank you, Alex.
How can I make this in India, where non of the material or food elements are available. Also the Raman noodle that we get here are dangerous to health. Because the ash content is way too high along with many other chemicals that are toxic. The noodles called Maggie noodles by Nestlé was band in India because it reached a level of poisonous. The poison chemicals are added to compensate for the lose in materials or food components available in the country.
Abhijeet Daniel maybe you can try inventing your own Indian style ramen? Use local ingredients and flavors and make something totally new!
Lily A. That sounds amazing!!
Abhijeet Daniel ash? seriously?
The FDA tested the new Maggi after recall, it's fine to eat now
3kbote yes. There's only one problem now. The new Maggie in India, tastes like rubbish, almost closed to spoilt food.
Love this show, never stop! Your perfect way of illustrating the complexity of cooking to a nomad audience is amazing, in a way that everyone can understand. This gives me more of an speciation for the work of art that is cooking
Whoooooo vegan broth and vegan tare!
minus the bonito.. (fish flakes) or anchovies lol
Good tip about removing the bitter parts of the sardines. I'm gonna use that next time!
Appreciation for mentioning the vegans out here
You're so entertaining. I love watching your videos especially the vegan recipes.
Why do you use cups instead of deciliters? It was, after all you frenchmen who invented it.
He uses cup as in a literal cup to drink from not the unit :D
Because it's cooking, not baking.
Sayr from Oklahoma, USA. Dude, I just love your style and of course the videos. Please keep them coming.
10 big pinches of salt. *Puts 5 pinches* DO YOU WANNA KILL US? BAKA!
he just cut the rest! Wasn't it obvious?
Baka? Lmao, either you're Japanese or a fellow anime enthusiast =)
A (not so) rare species also known as "weeb" :p
yes but he put 3 pinches of sugar (instead of 5)
Btw, im not a weeb. Its like a meme on this channel, long story short he called himself weeb (but as a joke... i guess)
we now make vegan ramen all the time! TY Alex!!!! every other time I had tried it it was soo bland. but now with the tare, the black garlic oil and the chili oil.. it is fabulous. I learned a lot here.
Never boil miso
lovin the wire wall art
Alex. Your passion for Ramen is unparalleled.
Well, I just found you and I'm totally addicted to your channel! You put a smile on my face!
LOVE THE WIRE POSTER!!!
Made my first ever Ramen today, loved it
Dressed with smoked bacon sb egg,mushroom and green onion chilli seaweed
It was like crazy tasty
Thanks Alex for inspiration
Andy
this guy always make 8 to 9 minutes videos ,while he could easily talk for 30 seconds longer and satisfy the algorithm and get more views.Respect man..
Okay but this dude’s french accent-I’VE BEEN BLESSED
Thank you Alex. I just learned a ton about flavor and Unami.
I'm really enjoying your Ramen series! Thank you for all the hard work and dedication! Wonderful!!!
Oh finally baby! I was waiting for such video cause your previous ramen videos were missing that. Nice work dude!
Alex. You're passion for Raman is unparalleled.
I'm both entertained and I learned something! thanks!
I hope you’re having a great time, Alex, because your videos brighten my occasionally miserable days. Thanks for that.
i adore your ramen series, i'm addicted to instant ramen and maybe one day i'll have the guts to do my own ramen like you do.
Alexi my brother, know from here in Aus you are the man, rock the boat of French cooking! On with the crusade man hahah loved this episode
You and your content have always been an inspiration. Will attempt this year to film something of this sort!
I think it's awesome how far the Japanese Kitchen elevates a Noodle soup (what usually is a quite simple dish). And it's awesome to see that you care about it this much. :)
I love it when you say Salut in the end! Make a video in French please!
Really enjoying your videos & learning in the process!
Hey Alex, thank you for making this video with such enthusiasm that I my self can't help feel the same as you. I love all of your videos. Let me say this about your channel and videos. You're the best cooking TH-camr in this platform. I hope your channel will grow and grow. I thank you for your positiveness In any kind of situation. Keep making this awesome videos. Peace ✌️. Much love from Malaysia.
Very useful and interesting video. You are a legitimate cooking Wizard, Alex !
The first time I tried I was about 6 and it wasn't a big deal I thought ) But as years gone by I realised that I'm strongly addicted to IR )
Let's fight our curse together, brothers and sisters!
P.S. Alex, the whole series is dope! Can't wait for the next episode. Bless ya
Thank you for sharing your Ramen goodness!
I will never look at Ramen as boring ever again.
the stubble, it looks... good
Live the series man! Awsome work
As a European who loves Japanese food, I really appreciate seeing your "adaptations" because I don't have to worry whether the ingredients are even available to me. If you can get a hold of all this, I can too.
Also, meat is pretty expensive in my country, so thank you so much for deciding on veggie base.
Love the video content man. Super valuable very enjoyable to watch the stories here. Keep it up man you got something special here going on.
This channel is what I live for
Alex, the foundation of Japanese stock is kelp, leek or large green onion, shiitake mushroom then season w/ mirin & sake. The shoyu is ok but definitely no celery.
I love your channel and cannot wait for each and every video. I think this Ramen series has played out. No one but you will make it by scratch, the rest will buy it in a package or cup for under $1.00. I don't mean to sound negative, and apologize if I do. I love watching my French Guy and his charming smile with unique ways to make and test recipes.
Monsieur Alex! Thanks for yet another awesome footage. Could you please let us know what are the key 5 elements to successful ramen are? Glad to be part of this journey of mastering ramenology.
I love this series!
I like the Glasses!
Greatest video ever. I'm addicted.
Yayyyy thank you for making veggie versions ! Looks yummy