pressure cooker tonkotsu broth is game changer. I usually make 4 liters of it and transfer it to the ziplock bags and keep it in the freezer. I can whip up pretty good ramen in around 20 mins which is amazing.
That is an excellent idea and I will sure as heck be doing that when I move out thank you for this secret!! I will use spicy tonkotsu and perhaps I will also use a ziploc bag to prepare beef ribs to marinate them with rice all ideas for now. I will prepare ramen for four days at a time, and after those four days ill incorporate another recipe then ill come back to ramen each time changing the recipe slightly.
I just finished cooking and eating the Spicy Miso Ramen, and honestly, it took me back to Japan when I was there 8 months ago. I found every ingredient and followed every step of the recipe, and it was worth it! It took me one and a half hour from preping to indulging the heavenly warm almost authentic bowl of ramen. Thank you for teaching us how cooking is easier than it looks.
I love that people are decorating their instant noodles as well, growing up it was sometimes the only thing we had before stamps came in, and you can dress them up lovely, my mom always has dried chives, garlic, peanut butter, and if we were lucky and egg or spam and that is my ultimate comfort meal❤️❤️❤️
Hello low income person. When I was studying in university I would make stock from cheapest bones in market and then keep that stock to make it with instant noodles to which I added cooked onions, carrots, but if I had more money then some meat. I think I made like a thousand different versions of instant noodles 😂
This is literally the best video of how to cook ramen I’ve seen. You are a brilliant teacher, please keep teaching me. Subscribed, bell whatever all, all other cooking things I’ve watched are slow and boring. Thank you for trusting your audience to keep up with all the value that you are just constantly spitting. I appreciate you
I feel as though (and this has benefited me when I'm following Josh's recipes in a home cooking setting and in my cook job/day job) you might want to consider stressing the important of time management and prioritization to cook a meal as quickly as possible, that could help a lot of home cooks that are struggling for enough time. What can be started first, what to do while other components are cooking/cooling, what components are fine to leave unattended vs components to keep an eye on, what to use immediately, the list goes on. I think people (such as myself) can benefit a lot from more specific details about these things
My wife struggled with this a lot, we also watch a lot of Sorted Food and they focus on a lot of that time management stuff, especially in the recipes they release themselves. I know Josh is very subject focused instead of process focused (So you can mix and match the chicken from this, the stock from that, make it your own) in videos like these but if people are looking for those kinds of guides in a recipe when starting out they are out there.
I just made the Shoyu ramen today -- WITH some homemade Dashi added in it -- and OMG I am stunned by how good it is! I'm already planning to make and stock some more Dashi tomorrow and try the spicy miso broth once I'm done with the Shoyu one. Thanks so much for the recipes!
Bro just saved my life 💜🙏 i actually really love you bro, you still don’t get enough credit for the work you do honestly. Thank you so much bro I’d literally worship you bc I wouldn’t have any idea how to do anything this difficult on my own. You break everything down so easily, idk if it’s your voice or just knowledge and wisdom towards this craft. Literally making me a better cook every single video I watch. God bless you bro. 🙏
Oh my gosh just the video I needed!! I've made ramen before (starting all the way at the basics of making the dashi myself), but it was *so* time consuming that I found it hard to gather up the energy and willpower to make it again while also taking classes and working. Now I do :)
@@ezura4760 Yep, it is Hokkaido regional specialty ramen. They usually pair it with butter, corn, bean sprouts, spring onions, and minced meat. It is rare occassion where the ramen is creamy, sweet, and savoury instead of typical rich, salty, and savoury.
Ok so I cooked the spicy miso ramen following this recipe for ~15 times now and it's ABSOLUTELY DELICIOUS, it's better than 85% of ramens I had in different restaurants. Here's what I have learned while cooking and trying: 1) Gochujang works perfectly as well 2) Last time I used chicken broth cubes, just some regular Knorr - and it turned out AMAZING, even though it's not authentic and cheating and blah blah blah... 3) If you can't get your hands on dashi broth - you can just use chicken stock + miso dashi paste (of course if you are able to find one) 4) Regular white onion works just fine instead of shallots 5) Don't skip gochujang/doubanjang - you will end up eating chicken noodle soup. This paste is not just about heat, it adds up a lot to the flavor 6) I forgot to buy ramen noodles once and used some spaghetti (yes I now run away from italian inquisition till this day). I tasted very good as well, so missing noodles it not a showstopper Thank you mr. Weissman, this video was a lifechanger for me :)
You nailed it Josh! I love your focus on the Dashi authenticity. Just to add to your authenticity, we pronounce Ajitama as ah-gee-tah-mah instead of ah-hee-tah-mah😉 お疲れ様！
Thank you for mentioning that, it was the one thing in this video that was triggering me LOL; it's a portmanteau of ajitsuke tamago after all and not ahitsuke tamago... it sounds more like he's speaking Spanish or Swedish than Japanese XD
LOL, yeah; or the one I've been hearing more frequently as of late which makes a bit more sense because English speakers don't always understand foreign terms but it's still almost as bad... chai means tea and yet I don't think I can count how often I've heard people say chai tea even in commercial contexts.
Those other videos are so we don’t go weeks without content while he promotes his book. he is on talk shows, podcast, and signing tour. Happy for our guy
I cook a lot. But many Asian dishes, I won’t lie, are intimidating for me to attempt to make myself. This… this was inspiring. Thank you! Keep up the amazing work, Chef!
In my experience a lot of Asian cuisine is heavily ingredient based as opposed to method. Stocking your pantry with Sesame oil, soy sauce, oyster sauce, fish sauce, mirin, chili oil, rice vinegar, miso, nori, peanut oil, tamari, and bonita flakes alone unlocks so many recipes as a base and last a long time in combination with regular pantry staples.
@@brownie3454 - thanks for that tip! Especially living in a rural area, a lot of these ingredients have to be ordered online, and I’m often concerned with the shelf life, so good to know they last a while! Thanks!
@@allamericancooking I just want to clarify, that part of my comment referred less to the shelf life of the ingredients and more about how little is needed of each to make tasty meals. But most of what I listed is either dried or high salt content so it’s still mostly true. With good storage they can last over a year
I could actually see myself making the first one and my own dashi. I love the technique aspects of your videos. You make it seem so doable and fun, it’s a huge confidence boost. (I tried GBD fried chicken after watching a bunch of your content and it came out with great texture!)
Woww thank you so much for doing this , my boyfriend and I have been wanting to make these authentically and we’re obsessed definitely going to make these 😱 🔥!!
Really enjoyed the video. Have to confess I’ll watch vids like this and then go to a restaurant to try them. You are helping me past my picky eating. I do live in a university town and have actual Japanese restaurants nearby, where the Japanese students eat, but don’t know what’s in a lot of the dishes.
Oh man, this is so awesome. I always wanted to know how to make dashi from scratch. Thank for this bonus information. I love these fast Ramen recipes. You are the artist in food. 🥰🥰😋😋 You are so humorous in your videos and I love them tremendously.
Ok ramen is complicated but can be easy. This is the first person I've found that makes it truly simple, but can lead you down a serious path. Subbed instantly. Been a trained cook for 30 yrs and love new recipes and cuisine. I'm on a ramen rabbit hole right now and this guy is great. If you want simple ingredients from the supermarket you can do this. But you can also go to an Asian market and get the right stuff and it's still simple with him. Good stuff going on here.
Great video, thanks! Your bonito broth is definitely authentic. BTW, if you go to the Japanese grocery store, they will probably have this little tool specifically made to grind the sesame seeds. Sorta like a pepper grinder, turn the crank. It's so cute. I remember it always being there from my childhood.
I began my journey with you on the pandemic crisis. Been doing back to back with you since; my fam love "my" food, my girl love my food. You Rock man! Love ya. PS. Wrinting this with one bowl of the Easy Ramen grom last video
4:55 I always laugh when people say stuff like "you can find it in Asian markets", like, my guy - the closest Asian-ish market to me is a 2,5h hour drive away.
Omg this is the first time I’ve ever made something from your video before watching your it. I make my own stock for miso. This is the best day ever; I feel like a chef
If my teachers at school would taught me like you did in just one video my life would be completely different. YOU ARE AMAZING! Thank you so much for share us your wisdom haha 👏🏼 The dashi thing (like the way you insist everytime that it was the best option) really made laught a lot hahahaha. Genius!
JOSHUA!!! My name is Aditya and you signed my book today in San Fransisco and im the giuy who wants to be a doctor and wrote about food in my college essay. !! don't forget me! I loved meeting you and forgot to ask you what your favorite Indian food was. so tell me :)
The reason no-one talks about texture.. is because I can go bite a rock and it tastes like dirt. But, bite a jawbreaker and taste alright. Tastes is superior.
This is one of the very, very few instances where I will accept a "quick and simple" version of something that traditionally is complicated and long winding, because a) Ramen really is so intimidating, I will otherwise never do it and b) I trust you, Joshua.
Might actually attempt the tonkotsu for my gf this weekend. also... Josh your editing is actually unreal such an awesome channel with such great videos / recipes to watch
JOSH!!! I made the spicy miso ramen and it was PHENOMENAL!! I really didnt think I'd be able to get the same restaurant quality through this recipe but I did! So freaking delicious! Thank you for sharing this recipe! AAHHH
For those complaining of how long it takes too long to make, just buy instant ramen with that flavor😂. How passionate of Josh to be this dedicated to his craft, all the while taking in your criticisms (constructive).
Ramen is a beautiful illustration of how getting the last few percent of flavour improvements can take the vast majority of the effort. I just spent 2 days cooking tori paitan myself. It tasted amazing, but your recipes will probably only be 10% less satisfying taking a fraction of the time and I have a warcrime hangover one-pot ramen recipe that takes just 10 minutes, and is about 60% as satisfying as my 2 day projects.
@@oyster3145 If you insist; but I must say I'm not proud of it and cannot guarantee that it'll taste well at all, unless severely hungover lol: Ingredients: Teaspoon of miso (the dark salty one not the light sweet one) Teaspoon or tablespoon of butter, however you like Beef bouillon cube (ideally a gelatin one, so dissolving is less of a headache lol) boiling water(as little as possible, if you use too much you won't have a soup) regular dry spaghetti, ideally thin but I've used the regular cheaper thicker ones in a pinch If you're feeling fancy: chop some onion and garlic. Saucepan. If you're fit enough, fry the optional onions, garlic, miso and butter then add the water and pasta - if not just throw everything you have into the saucepan at once. Make sure to stir well to get the miso and bouillon to dissolve properly. Once the pasta is cooked to your liking, the soup is ready. Optionally top with spring onion, slices of ham (yes even the one you'd put in a toast works) and corn. If you exclude the time to boil the water you can have this ready to eat in 5 minutes using only a single pan. Funnily enough I've always without exception had these ingredients at hand, I use each of them a lot in a variety of dishes. As I said. not proud of it, ymmv xD
@@THEMithrandir09 Instead of pasta get fresh alkaline noodles and freeze them (tbh idk how you can find miso but not ramen lol, only miso I can get is from an expensive american brand). But same I make ramen with just instant dashi + bouillon + shoyu + mirin and it makes everything so much easier and affordable. Every youtuber is always like make this broth from scratch but that's just so much work for one meal.
OH MY GOSH!!! THANK YOU SO MUCH FOR THIS TUTORIAL! I made the Miso with chicken and gochujong, and by itself it was questionable but once I put everything together it was AMAZING!!! Plus I have so much left over now all I need is a good bowl of rice and I have dinner for days. Thank you, thank you, thank you. Hard work never tasted so good!!!
This is a nice vid, you created a restaurant style soup. I have been making a veggy type of ramen. Basically some shredded veggies , say a tablespoon each, sometimes with peas and or corn , or shredded fresh or frozen shredded carrots. Premade beans ground or whole are good for some protein. A dash of soysauce sometimes. A teaspoon of peanut butter is really a nice treat...and its just a small amount , and you dont taste it as a peanuts peanut butter ssndwich, but just be sure it gets mashed in and-or dissolved before esting it. Add in any spices that you like... garlic powder, onion powder, dash of vinegar, hot pepper, etc......Variety helps...
Your recipes are incredible. And yeah, I really wouldn't consider the dashi optional. It's a core aspect of the ramen taste and you can just buy pockets of dried dashi and pour some in boiling water. It's stupidly easy, instantaneous and cheap.
Took me living 10 years in the US and watching youtube culinary video, to hear someone finally mentioned texture. When texture comes before flavor sometimes. It's amazing.
I made the first one, and it was outstanding. I made my own chicken stock and added some sliced chillies for garnish and it eleveted it to another level.
There are a few things that I want to point out (please don't be hatin'!): 1) Noodles should (almost) always be added AFTER the soup and tare (like he did for the tonkotsu), never before. This allows the soup and tare to fully mix together without the noodles getting in the way. 2) The sesame oil doesn't seem enough to cover one of the main ingredients for ramen: aroma oil. Or it may overpower the bowl. Sesame seed oil is tricky to balance. 3) Corn is used in Japan (specifically Hokkaido), but it's used more as a gimmick and/or tourist trap then a genuine topping. Whenever I had it in the States it seems more like an afterthought than a productive addition. 4) He pronounces "Ajitama" with a "h" sound, and that's simply wrong. Not sure if he did it at as a joke but it should be pronounced with a "j" sound. 5) Tonkotsu doesn't always have to have the emulsion of the fat in the broth. There are two basic types of broth: chintan and paitan. Chintan means "clear soup", and Paitan means "white soup", and tonkotsu can be either. It's all up to your preference on what kind of bowl you want. 6) You shouldn't have to season your tare (seasoning), especially with salt since you're already using soy sauce. That step didn't make much sense.
Just tried the tonkotsu - I had to use pork lard rather than fat. Same same anyway. Amazing. Honestly thank you! Made enough for 6 portions. Cost me $40 aud to make. That’s super cheap.
personally for an even quicker broth that's even vegan, i make the fake instant chicken broth from thought emporium (it's really good) and just use kombu tsuyu for the dashi part. (for the tare i like using random nut butter, miso paste, chili oil, tamari soy sauce) you can also make various aromatic oils in the microwave in parallel, for example scallion oil by just chopping scallions, salting them, mixing with oil and leaving at low setting in microwave for 15-30min, works really well
Have you not tried the shin black beef bone broth ramen? Its like 3 dollars a cup for those instant noodles for a REASON! It's my alltime favorite ramen cup even though it's marked up. Imagine if it was made at home by a loving ramen papa? 😮
Great video, definitely be trying this out. Nothing like getting ramen in Japan, Tonkotsu is my favorite. This looks really close to what I’ve had there.
*I love the grounded reality of this channel!!!...Retirement took a toll on my finances, but with my involvement in the digital market, $27,000 weekly returns has been life changing. AWESOME GOD❤*
@@Nickbush123 I started off small trading with Mrs Mary Margaret Schimweg in 2022 and now my life is good. I thank God the most He alone made it possible for the opportunity to come my way.
@@Tatianabella45I have heard a lot about investments with Mrs Mary Margaret and how good she is and how she keeps changing lives of her clients from around the world...
It's amazing how she's influencing lives positively with her trading and management skills. I started trading with $2,000 and now ľ've made over $10,000 in just one week.
Seconding your comment at 6:18. I had a jumbo ramen in Hirafu back in 2017. It had corn, bamboo shoots, nori, and a fried chicken croquette. It was ¥1200, and the bowl was 14" in diameter and 6" deep. No joke. The thing lived up to its name. And after a day of skiing, that was EXACTLY what I needed to round out the day.
I am gonna try this recipe today! Feedback: The recipes could use a bit of work. Like options to convert to metric system, or scale portions or a better visual representation. Hope this helps and will give feedback how good mine tasted! Really looking forward to this
Josh talking about texture being SUPER IMPORTANT resonates super well with me. Being autistic, textures play a INDESCRIBABLY HUGE role if I will eat something or not. It can taste like the gods sent to my mouth and taste indescribably good, but if the texture is off, I'm not touching it, AT ALL. Thank you for emphasizing this, Josh!
Grateful for these recipes! What would you recommend to do with the meat from the pressure cooker? Any good recipes? Maybe a zero food waste challenge 👀
Man, I just discovered you through the 100 tricks video, and I have to say you are an amazing teacher! I have yet to cook one of your recipes as I‘m lying on the couch rn fending off Covid again but I will do so very soon (probably the ramen, winter is soup time for me). Please keep on keeping on, you are certainly motivating me to try new things and lifting my spirits along the way 👍🏾👍🏾👍🏾
pressure cooker tonkotsu broth is game changer. I usually make 4 liters of it and transfer it to the ziplock bags and keep it in the freezer. I can whip up pretty good ramen in around 20 mins which is amazing.
That's a good idea. Don't know why I've never thought of that.
Agreed. Freezing broth or stock saves sooo much time.
Can't wait to cook that last ramen 🍜
That is an excellent idea and I will sure as heck be doing that when I move out thank you for this secret!! I will use spicy tonkotsu and perhaps I will also use a ziploc bag to prepare beef ribs to marinate them with rice all ideas for now. I will prepare ramen for four days at a time, and after those four days ill incorporate another recipe then ill come back to ramen each time changing the recipe slightly.
Do you have a recipe I can follow for that?
I just finished cooking and eating the Spicy Miso Ramen, and honestly, it took me back to Japan when I was there 8 months ago. I found every ingredient and followed every step of the recipe, and it was worth it! It took me one and a half hour from preping to indulging the heavenly warm almost authentic bowl of ramen. Thank you for teaching us how cooking is easier than it looks.
I love that people are decorating their instant noodles as well, growing up it was sometimes the only thing we had before stamps came in, and you can dress them up lovely, my mom always has dried chives, garlic, peanut butter, and if we were lucky and egg or spam and that is my ultimate comfort meal❤️❤️❤️
Hello low income person. When I was studying in university I would make stock from cheapest bones in market and then keep that stock to make it with instant noodles to which I added cooked onions, carrots, but if I had more money then some meat. I think I made like a thousand different versions of instant noodles 😂
I’m sorry peanut butter????
@@milesmccue9388better than nutella 😁
I remember those days!
@milesmccue9388 I work 2 jobs so I make a peanut sauce for my Ramen noodles that takes like 5 min to make and is delicious
This is literally the best video of how to cook ramen I’ve seen. You are a brilliant teacher, please keep teaching me. Subscribed, bell whatever all, all other cooking things I’ve watched are slow and boring. Thank you for trusting your audience to keep up with all the value that you are just constantly spitting. I appreciate you
Hi❤
Very considerate of Josh to give Uncle Roger his next video
Haiya no MSG
@@brandonmiller4698 uncle title revoked!
@@brandonmiller4698msg comes from kombu.
@@brandonmiller4698 The things used in the broth like Miso have it naturally.
@@showproed Facts! Kombu is the OG when it comes to MSG.
As someone who lived in Japan and ate a lot of ramen growing up, I was genuinely amazed by just how authentic looking these dishes turned out
You shouldn't be so surprised. This dude is a master 😅😅😅
I feel as though (and this has benefited me when I'm following Josh's recipes in a home cooking setting and in my cook job/day job) you might want to consider stressing the important of time management and prioritization to cook a meal as quickly as possible, that could help a lot of home cooks that are struggling for enough time.
What can be started first, what to do while other components are cooking/cooling, what components are fine to leave unattended vs components to keep an eye on, what to use immediately, the list goes on.
I think people (such as myself) can benefit a lot from more specific details about these things
My wife struggled with this a lot, we also watch a lot of Sorted Food and they focus on a lot of that time management stuff, especially in the recipes they release themselves. I know Josh is very subject focused instead of process focused (So you can mix and match the chicken from this, the stock from that, make it your own) in videos like these but if people are looking for those kinds of guides in a recipe when starting out they are out there.
Brian Lagerstorm is good at this and showing how 30 min actually takes 30 min in his weeknighting meals.
I just made the Shoyu ramen today -- WITH some homemade Dashi added in it -- and OMG I am stunned by how good it is! I'm already planning to make and stock some more Dashi tomorrow and try the spicy miso broth once I'm done with the Shoyu one. Thanks so much for the recipes!
Now this is the Josh Weissman I’ve been waiting to see again. Just straight tips on how to improve my own game in the kitchen. Great video!!
Bro just saved my life 💜🙏 i actually really love you bro, you still don’t get enough credit for the work you do honestly. Thank you so much bro I’d literally worship you bc I wouldn’t have any idea how to do anything this difficult on my own. You break everything down so easily, idk if it’s your voice or just knowledge and wisdom towards this craft. Literally making me a better cook every single video I watch. God bless you bro. 🙏
Oh my gosh just the video I needed!! I've made ramen before (starting all the way at the basics of making the dashi myself), but it was *so* time consuming that I found it hard to gather up the energy and willpower to make it again while also taking classes and working. Now I do :)
Would really like to see a video on prepping - what holds up after 5 days in the fridge. - just in case you were looking for a possible video idea.
Miso corn butter ramen is a very common menu at a ramen shop in Japan so I think corn in ramen is amazing
I couldnt imagine any american being opposed to corn either, josh is wrong here.
I believe it’s a Hokkaido famous dish?
@@ezura4760 yes, it is!
@@ezura4760 Yep, it is Hokkaido regional specialty ramen.
They usually pair it with butter, corn, bean sprouts, spring onions, and minced meat. It is rare occassion where the ramen is creamy, sweet, and savoury instead of typical rich, salty, and savoury.
Miso corny
Ok so I cooked the spicy miso ramen following this recipe for ~15 times now and it's ABSOLUTELY DELICIOUS, it's better than 85% of ramens I had in different restaurants. Here's what I have learned while cooking and trying:
1) Gochujang works perfectly as well
2) Last time I used chicken broth cubes, just some regular Knorr - and it turned out AMAZING, even though it's not authentic and cheating and blah blah blah...
3) If you can't get your hands on dashi broth - you can just use chicken stock + miso dashi paste (of course if you are able to find one)
4) Regular white onion works just fine instead of shallots
5) Don't skip gochujang/doubanjang - you will end up eating chicken noodle soup. This paste is not just about heat, it adds up a lot to the flavor
6) I forgot to buy ramen noodles once and used some spaghetti (yes I now run away from italian inquisition till this day). I tasted very good as well, so missing noodles it not a showstopper
Thank you mr. Weissman, this video was a lifechanger for me :)
cheating D: !
Thanks mate! How much miso dashi you use for it?
@@mikemarillion5221 I usually use 2-3 tbsp
@@mikemarillion5221 I would usually use like 3 tbsp of it, but it's up to my taste - just try it as you go
You nailed it Josh! I love your focus on the Dashi authenticity. Just to add to your authenticity, we pronounce Ajitama as ah-gee-tah-mah instead of ah-hee-tah-mah😉 お疲れ様！
Isn't it more ah-jee-tama? No hard "g". (I'm guessing that's what you meant in writing the gee out.)
Thank you for mentioning that, it was the one thing in this video that was triggering me LOL; it's a portmanteau of ajitsuke tamago after all and not ahitsuke tamago... it sounds more like he's speaking Spanish or Swedish than Japanese XD
Also “tamago” is the word for egg so cutting off the end of it and still saying “ajitama egg” is like saying “hd drive”
LOL, yeah; or the one I've been hearing more frequently as of late which makes a bit more sense because English speakers don't always understand foreign terms but it's still almost as bad... chai means tea and yet I don't think I can count how often I've heard people say chai tea even in commercial contexts.
@@StephenZillwood Yeah I think they meant "jee" sound like you are saying the letter "G"
Josh this is so cool, I’ve been waiting to make ramen and craving it then here you are doing it easy and with all the flavors… thank you!! 🌽🫶 🍜
Finally a recipe video! Really wish you’ll make more of these like you used too.
Those other videos are so we don’t go weeks without content while he promotes his book. he is on talk shows, podcast, and signing tour. Happy for our guy
I cook a lot. But many Asian dishes, I won’t lie, are intimidating for me to attempt to make myself. This… this was inspiring. Thank you! Keep up the amazing work, Chef!
In my experience a lot of Asian cuisine is heavily ingredient based as opposed to method. Stocking your pantry with Sesame oil, soy sauce, oyster sauce, fish sauce, mirin, chili oil, rice vinegar, miso, nori, peanut oil, tamari, and bonita flakes alone unlocks so many recipes as a base and last a long time in combination with regular pantry staples.
@@brownie3454 - thanks for that tip! Especially living in a rural area, a lot of these ingredients have to be ordered online, and I’m often concerned with the shelf life, so good to know they last a while! Thanks!
@@allamericancooking I just want to clarify, that part of my comment referred less to the shelf life of the ingredients and more about how little is needed of each to make tasty meals. But most of what I listed is either dried or high salt content so it’s still mostly true. With good storage they can last over a year
@@brownie3454 I appreciate your insight, thanks!
I could actually see myself making the first one and my own dashi. I love the technique aspects of your videos. You make it seem so doable and fun, it’s a huge confidence boost.
(I tried GBD fried chicken after watching a bunch of your content and it came out with great texture!)
I'd love some timestamps on this vid
Alright 👍
Cool video man 👏🏻👏🏻👏🏻
Big fan here
Woww thank you so much for doing this , my boyfriend and I have been wanting to make these authentically and we’re obsessed definitely going to make these 😱 🔥!!
Really enjoyed the video. Have to confess I’ll watch vids like this and then go to a restaurant to try them. You are helping me past my picky eating. I do live in a university town and have actual Japanese restaurants nearby, where the Japanese students eat, but don’t know what’s in a lot of the dishes.
1:13 Dashi
2:02 Shoyu Ramen
4:13 Spicy Miso Ramen
6:40 Tonkotsu Ramen
this video came just in time!! i’ll be making a spicy shrimp miso ramen & you’re the only chef i trust. thank you!
Wow this is AWESOME!! Thanks for sharing all of these recipes in one video. I'm excited to try them!
Oh man, this is so awesome. I always wanted to know how to make dashi from scratch. Thank for this bonus information. I love these fast Ramen recipes. You are the artist in food. 🥰🥰😋😋 You are so humorous in your videos and I love them tremendously.
Ok ramen is complicated but can be easy. This is the first person I've found that makes it truly simple, but can lead you down a serious path. Subbed instantly. Been a trained cook for 30 yrs and love new recipes and cuisine. I'm on a ramen rabbit hole right now and this guy is great. If you want simple ingredients from the supermarket you can do this. But you can also go to an Asian market and get the right stuff and it's still simple with him. Good stuff going on here.
I have made a version of the first one for a couple of years but this will definitely elevate that! Thanks for the inspiration, Josh! :)
just oredered your book, as a chef of ten years i amazed im still learing things thanks. your awsome
honestly I have searched high and low for the perfect easy but still delicious tonkotsu recipe. Joshua you are a GENIUS.
Yum! Looks like good ramen!
Great video, thanks! Your bonito broth is definitely authentic. BTW, if you go to the Japanese grocery store, they will probably have this little tool specifically made to grind the sesame seeds. Sorta like a pepper grinder, turn the crank. It's so cute. I remember it always being there from my childhood.
I like it with corn
Have been waiting so long for a legit tonkotsu instant pot recipe. Thanks Josh!
I began my journey with you on the pandemic crisis. Been doing back to back with you since; my fam love "my" food, my girl love my food.
You Rock man!
Love ya.
PS. Wrinting this with one bowl of the Easy Ramen grom last video
4:55 I always laugh when people say stuff like "you can find it in Asian markets", like, my guy - the closest Asian-ish market to me is a 2,5h hour drive away.
Same😅 mines 3 hrs and terrible parking
Omg this is the first time I’ve ever made something from your video before watching your it. I make my own stock for miso. This is the best day ever; I feel like a chef
If my teachers at school would taught me like you did in just one video my life would be completely different. YOU ARE AMAZING! Thank you so much for share us your wisdom haha 👏🏼
The dashi thing (like the way you insist everytime that it was the best option) really made laught a lot hahahaha. Genius!
Goin back and watching this, its crazy to see the progress Josh has made in his diet, hell yeah
Yay!! I love Ramen 😭 Thank you Joshua!!
JOSHUA!!! My name is Aditya and you signed my book today in San Fransisco and im the giuy who wants to be a doctor and wrote about food in my college essay. !! don't forget me! I loved meeting you and forgot to ask you what your favorite Indian food was. so tell me :)
I have only egg...
The reason no-one talks about texture.. is because I can go bite a rock and it tastes like dirt. But, bite a jawbreaker and taste alright.
Tastes is superior.
This is one of the very, very few instances where I will accept a "quick and simple" version of something that traditionally is complicated and long winding, because a) Ramen really is so intimidating, I will otherwise never do it and b) I trust you, Joshua.
Damn long way since the few thousand subscribers when i joined. Good on ya Joshua and congratulations on the success
Might actually attempt the tonkotsu for my gf this weekend.
also... Josh your editing is actually unreal such an awesome channel with such great videos / recipes to watch
If you got around to making it, about how many people did it serve? Planning on making it for a school project.
Tried the Tonkotsu, amazing! Well done Josh
I hope uncle roger review this video
Yes
JOSH!!! I made the spicy miso ramen and it was PHENOMENAL!! I really didnt think I'd be able to get the same restaurant quality through this recipe but I did! So freaking delicious! Thank you for sharing this recipe! AAHHH
For those complaining of how long it takes too long to make, just buy instant ramen with that flavor😂. How passionate of Josh to be this dedicated to his craft, all the while taking in your criticisms (constructive).
Your energy is unmatched, I love you so much. 💜
Ramen is a beautiful illustration of how getting the last few percent of flavour improvements can take the vast majority of the effort. I just spent 2 days cooking tori paitan myself. It tasted amazing, but your recipes will probably only be 10% less satisfying taking a fraction of the time and I have a warcrime hangover one-pot ramen recipe that takes just 10 minutes, and is about 60% as satisfying as my 2 day projects.
Pls drop the warcrime hangover ramen recipe pls pls pls pls
warcrime hangover lol
@mrgalaxy396 nah the ramen recipe is warcrime not the hangover lmao
@@oyster3145 If you insist; but I must say I'm not proud of it and cannot guarantee that it'll taste well at all, unless severely hungover lol:
Ingredients:
Teaspoon of miso (the dark salty one not the light sweet one)
Teaspoon or tablespoon of butter, however you like
Beef bouillon cube (ideally a gelatin one, so dissolving is less of a headache lol)
boiling water(as little as possible, if you use too much you won't have a soup)
regular dry spaghetti, ideally thin but I've used the regular cheaper thicker ones in a pinch
If you're feeling fancy: chop some onion and garlic.
Saucepan. If you're fit enough, fry the optional onions, garlic, miso and butter then add the water and pasta - if not just throw everything you have into the saucepan at once. Make sure to stir well to get the miso and bouillon to dissolve properly. Once the pasta is cooked to your liking, the soup is ready.
Optionally top with spring onion, slices of ham (yes even the one you'd put in a toast works) and corn.
If you exclude the time to boil the water you can have this ready to eat in 5 minutes using only a single pan. Funnily enough I've always without exception had these ingredients at hand, I use each of them a lot in a variety of dishes.
As I said. not proud of it, ymmv xD
@@THEMithrandir09 Instead of pasta get fresh alkaline noodles and freeze them (tbh idk how you can find miso but not ramen lol, only miso I can get is from an expensive american brand). But same I make ramen with just instant dashi + bouillon + shoyu + mirin and it makes everything so much easier and affordable. Every youtuber is always like make this broth from scratch but that's just so much work for one meal.
Made Shoyu ramen for the first time thanks to this video! Used 100% dashi and also marinated the eggs. Sooo delish.
Gonna give making my own ramen a go tonight 😊
OH MY GOSH!!! THANK YOU SO MUCH FOR THIS TUTORIAL! I made the Miso with chicken and gochujong, and by itself it was questionable but once I put everything together it was AMAZING!!! Plus I have so much left over now all I need is a good bowl of rice and I have dinner for days. Thank you, thank you, thank you. Hard work never tasted so good!!!
Will definitely use your recipes for these ramen dishes, Josh! Thanks!!
I can’t believe I missed the LA tour. I was having my first quarter fall finals 😢. Come back to LA!
Mythical Chef Josh met Papa Josh?! Please let this mean there will finally be a collab lol.
oh my
god.
There already was doe
@@jsaiz681593 I mean one where they cook, although I didn’t know he was on the podcast recently
This is a nice vid, you created a restaurant style soup. I have been making a veggy type of ramen. Basically some shredded veggies , say a tablespoon each, sometimes with peas and or corn , or shredded fresh or frozen shredded carrots. Premade beans ground or whole are good for some protein. A dash of soysauce sometimes. A teaspoon of peanut butter is really a nice treat...and its just a small amount , and you dont taste it as a peanuts peanut butter ssndwich, but just be sure it gets mashed in and-or dissolved before esting it. Add in any spices that you like... garlic powder, onion powder, dash of vinegar, hot pepper, etc......Variety helps...
Your recipes are incredible. And yeah, I really wouldn't consider the dashi optional. It's a core aspect of the ramen taste and you can just buy pockets of dried dashi and pour some in boiling water. It's stupidly easy, instantaneous and cheap.
Took me living 10 years in the US and watching youtube culinary video, to hear someone finally mentioned texture. When texture comes before flavor sometimes. It's amazing.
What noodles are you using ?
Made the Shoyu today. Amazing! The glaze on the chicken was heaven.
can't wait for the uncle roger reaction
I made the first one, and it was outstanding. I made my own chicken stock and added some sliced chillies for garnish and it eleveted it to another level.
There are a few things that I want to point out (please don't be hatin'!):
1) Noodles should (almost) always be added AFTER the soup and tare (like he did for the tonkotsu), never before. This allows the soup and tare to fully mix together without the noodles getting in the way.
2) The sesame oil doesn't seem enough to cover one of the main ingredients for ramen: aroma oil. Or it may overpower the bowl. Sesame seed oil is tricky to balance.
3) Corn is used in Japan (specifically Hokkaido), but it's used more as a gimmick and/or tourist trap then a genuine topping. Whenever I had it in the States it seems more like an afterthought than a productive addition.
4) He pronounces "Ajitama" with a "h" sound, and that's simply wrong. Not sure if he did it at as a joke but it should be pronounced with a "j" sound.
5) Tonkotsu doesn't always have to have the emulsion of the fat in the broth. There are two basic types of broth: chintan and paitan. Chintan means "clear soup", and Paitan means "white soup", and tonkotsu can be either. It's all up to your preference on what kind of bowl you want.
6) You shouldn't have to season your tare (seasoning), especially with salt since you're already using soy sauce. That step didn't make much sense.
Omg josh this video is AMAZING! I FRIGGIN LOVE ramen! This is so inspiring and so helpful!! Love your vids too!
If only people knew how much time and energy it takes to make these videos. Editing so smooth too
Just tried the tonkotsu - I had to use pork lard rather than fat. Same same anyway.
Amazing. Honestly thank you! Made enough for 6 portions. Cost me $40 aud to make. That’s super cheap.
personally for an even quicker broth that's even vegan, i make the fake instant chicken broth from thought emporium (it's really good) and just use kombu tsuyu for the dashi part.
(for the tare i like using random nut butter, miso paste, chili oil, tamari soy sauce)
you can also make various aromatic oils in the microwave in parallel, for example scallion oil by just chopping scallions, salting them, mixing with oil and leaving at low setting in microwave for 15-30min, works really well
Tis is amazing!!! SO Happy thank you for this video! I love ramen!
I rarely see beef in Ramen. While it may, as such, be less authentic, would a beef based Ramen not be delicious?
We NEED this question answered please😭
Have you not tried the shin black beef bone broth ramen? Its like 3 dollars a cup for those instant noodles for a REASON! It's my alltime favorite ramen cup even though it's marked up. Imagine if it was made at home by a loving ramen papa? 😮
Once again excellent video, thanks Josh and team!!!
Great video, as always.
Can you do something with Brazilian cousine? Foods from Brazil, or something like a Brazilian recipe, it would be awesome
Brilliant idea with the tonkatsu. I usually go the 16 hour route and it's worth it. But need to try this out.
Uncle Roger gonna burst on this video best of luck bozo reacting to him 😂
Yessss! Josh is back! This is a solid video. Thanks man!
Seems great, but couldn't pass min 1:33. Too much edit, its dizzy.
You need to come to Nashville!!
Why on earth the corn can be gross?
Great video, definitely be trying this out. Nothing like getting ramen in Japan, Tonkotsu is my favorite. This looks really close to what I’ve had there.
*I love the grounded reality of this channel!!!...Retirement took a toll on my finances, but with my involvement in the digital market, $27,000 weekly returns has been life changing. AWESOME GOD❤*
That sounds Good, I hope you won't mind telling me how to about making that much??
@@Nickbush123
I started off small trading with Mrs Mary Margaret Schimweg in 2022 and now my life is good. I thank God the most He alone made it possible for the opportunity to come my way.
Yeah I know her too, $280K every 4weeks profits! May God bless Mrs Mary Margaret Schimweg trading services. I am happy I got to know her❤️!!
@@Tatianabella45I have heard a lot about investments with Mrs Mary Margaret and how good she is and how she keeps changing lives of her clients from around the world...
It's amazing how she's influencing lives positively with her trading and management skills. I started trading with $2,000 and now ľ've made over $10,000 in just one week.
Looks AMAZING! Excited to try this.
I still use Josh's videos on cornbread, ricotta cheese and so many others. This guy is a recipe go-to!
The last 2 minutes of this video was the chaos I didn’t know I needed this Friday AM.
Seconding your comment at 6:18. I had a jumbo ramen in Hirafu back in 2017. It had corn, bamboo shoots, nori, and a fried chicken croquette. It was ¥1200, and the bowl was 14" in diameter and 6" deep. No joke. The thing lived up to its name. And after a day of skiing, that was EXACTLY what I needed to round out the day.
Love all this soups!
I am gonna try this recipe today!
Feedback: The recipes could use a bit of work. Like options to convert to metric system, or scale portions or a better visual representation.
Hope this helps and will give feedback how good mine tasted!
Really looking forward to this
Thanks for the vid Josh. Made my day
You are my favourite chef
Josh talking about texture being SUPER IMPORTANT resonates super well with me. Being autistic, textures play a INDESCRIBABLY HUGE role if I will eat something or not. It can taste like the gods sent to my mouth and taste indescribably good, but if the texture is off, I'm not touching it, AT ALL. Thank you for emphasizing this, Josh!
This video is god send
I will be trying this out I’m excited for the outcome 😊
Josh working on making restaurant quality ramen. If the restaurant was the enemy of authenticity, flavour and quality. ¿Keep up the good work?
Absolutely cracked me up as always, thanks Josh!
I made the Tonkotsu and it was amazing tastes the same as ones I’ve had from restaurants.
OMG thank you for the recipe ❤ I love you
Grateful for these recipes! What would you recommend to do with the meat from the pressure cooker? Any good recipes? Maybe a zero food waste challenge 👀
Man, I just discovered you through the 100 tricks video, and I have to say you are an amazing teacher!
I have yet to cook one of your recipes as I‘m lying on the couch rn fending off Covid again but I will do so very soon (probably the ramen, winter is soup time for me).
Please keep on keeping on, you are certainly motivating me to try new things and lifting my spirits along the way 👍🏾👍🏾👍🏾