How to Fix Ugly "At-Home" Ramen [Holiday Special 2023]
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Whaddup Ramenheads! It's the final video of 2023, and I'm going out in style. Have you ever tried to make ramen at home and it came out looking foul? Well, worry not, because I'm here to help. Ugly ramen is a huge problem, and it's really not too challenging to solve...if you know what you are doing! So pull up a chair and let's figure this out together.
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I think that recipe you referenced was someone's attempt at Pho Ga (Vietnamese chicken soup) that they called ramen. Pho toppings include jalapeno, cilantro, lime, and other items. If you've never made beef pho you should give a shot, lot of transferrable ramen skills.
I’m thinking the same lol
You had better keep making new videos man! I just finished my Tonkotsu this morning and this was a brilliant way to keep me motivated to make it look beautiful!!! Even if you just make basic ones we want to keep watching! Thank you for all the entertainment this year!
Heck yes TONK GANG for lifeeeeeeee
FOR LIFE!!!!!!!!@@teikenramenchannel
I came a little late to your channel, did you step away from this channel? You haven't posted a video in awhile I see. I am enjoying your content albeit a bit late
Hi! I've been trying to make ramen from scratch since September last year and I'm very confused in many aspects of ramen making. Could you help me?
I generally make the broth and the tare separate, but when reheating, why not reheat them together?
What is the difference between using aromatics on the tare and on the broth? Like, if I'm making a shoyu tare with many umami components, why put ginger, green onion and garlic on the tare and not directly in the broth
Aroma oil on the bowl before or after plating? In the restaurants I go, I always see them putting the oil before, unless it's black garlic that I see they putting after
And lastly, is it normal to feel the katsuobushi and the niboshi umami flavor just dying after cooling down?
People will put the aromatics in different components. If there are aromatics in the tare and broth, I find I have a hard time scaling those up or down. I like to have all the aromatics in the Tare so that I can scale them up or down easily
The oil can go in before or after everything else. I love the presentation of having the oil float on top of the bowl. For soups like tantanmen, it is popular to mix the oil in with the tare so that it sort of emulsifies into the broth when it is poured over
Katsuobushi is a really fragile flavor and it is not very resistant to heat or cold. It’s normal to lose that flavor easily
Good luck in your ramen journey. Please let me know if you have more questions
Love the editing and Pokemon sfx 🙏🏻
Pokémon is peak!
I think miso compliments every broth well like even basic dashi is good, imo miso doesn't go well with sesame oil but goes well with sesame paste like tahini or chinese sesame paste, unlike soy sauce which goes very well with sesame oil.
i'd love to see you experimenting with marudaizu shoyu or trying to replicate akayu style ramen bowls in 2024!much love your videos are great
Thanks for watching and for leaving that suggestion!
I'm nominating your latest video to the pulitzer prize gang!!! Well done! Is there a pheasant Ramen available?
Perhaps in 2024!!!
Awesome video. Who needs Ladles when you've got Shot Glasses?
It’s what I would have done in 2018!
Have you ever seen the original Iron Chef that aired in Japan?
I have not
There is something very special about a chicken soup broth and shoyu tare that have very clear flavors which make a harmony that has a very complex and deep flavors if the tare is not just basic koikuchi. I made a tare with a soaked kombu shoyu with salt mirin and honey which gave it hints of seafood flavors that made my ramen's flavors very deep
Oooh I love some honey in a Tare 🍯
Would love to see your take on a Brussel sprout inspired bowl!
I’ve had one at jinya a few times before they axed it and, while not the pinnacle supplier of ramen, it was actually pretty nice.
These are super fun. Appreciate all the time you put into them!
Hmmm when I think Brussels sprouts, I think about lots of fat to crisp them up. Is that what Jinya was doing?
Yeah a good crisp is definitely part of it. I think it also had more of a pork flavor profile for the overall bowl to complement it maybe? It’s been years since I had it now 😕