4 Dollar Ramen Vs. 800 Dollar Ramen
ฝัง
- เผยแพร่เมื่อ 3 มี.ค. 2022
- Instant ramen is great, but what about the most expensive homemade ramen in the world, or at least one of them.
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I like how he’s saying the instructions for the $800 ramen like we’re gonna make it
Just because u wont doesnt mean others wont
I can agree bro i aint gonna spend 800 dollars on homemade ramen
@@chefmoon9339 XD
@@Coffee23. exactly, you can do shrimp instead of lobster, white wine vingar instead of saki etc
If you listen closely....you can hear my bank account crying when he got to the $800 ramen 🙃
I cant express how happy I am to see him openly say that expensive ramen is a waste of money. Theres so many "fad foods" like ramen, fried rice, and hand foods that were originated as peasant dishes. Cheap and easy to make for the masses to eat on the street and yet still delicious. The overinflation of these foods changes their true essence even if it is delicious.
Side note: shin, indomie, and mama ramen are top tier 👌
Definitely. It's like Mexican street tacos. On average, less than 1 USD for each one in Mexico, and they're absolutely amazing. In the US they'd be easily 3 or 4 dollars each at a hipster taco shop
Similarly, sushi was also "peasant dishes" but now they r expensive as hell
"Changes their true essence even if it is delicious". This is nonsense. If its delicious and people pay for it, then what is the problem? Does someone who can afford to go to a fine dining establishment and pay $50 for fried rice hinder the ability for a "peasant" to be able to make his affordable meal? Well done, expensive food does taste better. Its up to you to decide if you want to pay it. No one eating this food claims that cheap food doesnt have the potential to be delicious too. And if all you care about is sustenance, then obviously you dont need to spend $800 a meal to nourish yourself. No one thinks that.
@@ryanmims1533 But bruh, hipster street tacos are made with fair trade tortillas and Rick Bayless puts a blurb about equity on the menu (I'm not even making that up).
I was so prepared to roll my eyes about the seemingly obvious answer that "omg yes of course $800 ramen is better" and was pleasantly surprised to hear him say the expensive one was a waste of money. Applause to you, Joshua, much respect. The tonkotsu broth really did look amazing though
Delicious!
How did he spend 800 dollars on this ramen and NOT make marinated eggs smh 😔
Eggzactly where is the tea egg
@@bosschan2429I see what u did there
Anyone else surprised by the fact he didn't make the noodles from scratch? Anyways, amazing video josh! Keep entertaining us with your amazing content
I guess noodles from scratch would've been cheaper, defeating the purpose of the video
I'm suprised he didn't use Iberico pork
Ramen noodles from scratch is a masters level pasta course, IMO. It would have been it's own video
Making ramen noodles is much harder than regular pasta.
ramen sucks tbh
“This ramen right here is a waste of money”
*Way of Ramen nodding his head vigorously*
I see you’re a fellow person of culture
@@Kenoi_ i see you are too! 🧐🎩
Ah, fellow cultured men
All cultured men
Hahaha
What I love is that the homemade $800 ramen was clearly better, but the elements that made it clearly better could be easily reproduced for much less than $800!
This is my first time running into your channel. And I have to say I’m quite intrigued. You’re personality is everything!! ❤
My only critic of this video would have been to have a "middle of the road" version for like $20. Just to see if going the extra mile, but not money bags makes a difference in this comparison.
Just buy the cheaper version of all the things he used and don't use lobster or caviar. Soy sauce, sake, vegetables and mushrooms, pork belly, none of these things are actually expensive.
I guess the point of this video to compare extreme versions not all versions.
Just watch his regular Tonkatsu Ramen video. That's basically what you're wanting.
@@NightmareShadows13 true, but it would have just been a neat comparison.
This isn't "Worth It" 😊
I must say that I really appreciate that you dispatched your lobsters humanely and are encouraging others to do so as well. Being boiled alive just doesn’t sound like a good time, and I don’t think you need to be a human to not want to go out that way. ❤️
Shut up 😭😭
It's not like people are cooking lobsters alive for fun, there's a very good and valid reason for doing that.
@@LEMON-bo2bq The activity of your tastebuds is enough reason to kill a living creature in a horrific way? Ok.
@@sarahallegra6239 The taste definitely isn't a good enough reason whatsoever, but the health risks are.
@@sarahallegra6239 It's not like I even like lobster anyways, so the taste really is something I don't give two shits about.
Having seen your older video for ramen recipe ad now seeing the pressure cooker version, I still learned something today. Thank you Josh!
This was great! I love that you show how to make food well. I’m excited to see what I can take away from this.
Good job papa! Tremendous progress on the tonkotsu ramen! I bet it did taste really really good!
@@zephy_r hate to break it to ya IF you're being serious, that ain't a troll.
@@yamikuma7124 That's exactly what I was thinking
What even was this video...
@@zephy_r why troll? He did a good job on the soup
Relax, drop the ego lmao. You're a random "home" ramen chef.
@@hifriede8581 ego is allowed to be shown as clout increased, who the fuck are you to say anything?
well, i might never make ramen like that, but i feel i learned some stuff. we do have a pressure cooker so i think i will try making some nice broths with that to use for sauces and soups! and the recipes for the flavored oil and tare will probably be useful for me as well. thank you
Check out way of ramen too he makes really cool videos on ramen and even went on Andong channel when Andong was making German ramen.
Thiiiiis! I have an IP and I’m stoked to explore that.
a good soup base is world of difference, then the premade dried packets
Ah, buzzfeed title video..
This is the best TH-cam chef I have ever seen. The ramen looks so appetizing. I really love to try it.
You gained a new subs, you are genuinely funny and entertaining to watch without it feeling like its forced, keep it up
Tip: You can Fry lobster shells in that oli and get flavored oil. It also adds a orange hue to the oil. My gran makes this oil whenever my dad buys lobsters . It's really a good one. You can also fry some garlic and green onions in oil and add to that lobster flavored oil.
Thx for the tip!
You also get more flavor from the lobster if your crush or grind the shells before putting them in the stock.
I was kind of surprised Josh didn't make marinated eggs.
Even if it was a crazy price to pay for ramen, boy did it look good.
AGITAME !!! Ikr !
It’s about time!!!! He prob thought abt it but that’s too long of a process
Edit out the misused term mar -- humnz can't misuse nature related terms (that only reflect me) in their name!
That lobster didn't want to dye, just to become humnztr doodoo -- most hmnz don't even dsrv any food...
Eggs literally come outta chicken's reehrarea...
Wow, this looks delicious and easy. Going to make it for my family. Thank you for sharing the recipe.
It s really great at the end to conclude byt 'this is a waist of money'. I am so happy to finally find someone who take the risk to cook something very expensive and advice us to not do the same and to prefere making a classical Ramen less expensive but as good as this one. Thanks
I’ve only had “real” ramen twice, it is undeniably the best food I’ve ever eaten.
*good soup meme
@Wooper Looper Japanese instant ramen is better than every single ramen shop in my country. it’s sad honestly, why can’t we have good ramen here???
@@Aikano9 You probably haven't been to very good shops because my goodness some of the ramen I've had is damn good.
I’m embarrassed to admit that I watch Josh’s videos like all the time bc I’m trying to be a at-home-chef:) also the Shin noodles he used are my absolute fave.
Nothing embarrassing about that lass. I watch too learn too.
Seconded. Literally nothing to be embarrassed about.
3rd.. Cooking at home is a fantastic way to ensure a quality product that doesn't break the bank.. Trust me, nothing to be embarrassed about.. Cooking is of course part of life, I'm sure Josh is honoured you are trying to be a home chef and are utilizing the recipes..
Agree with the others. After all cooking is an essential skill.
I'm in the same boat, I watch Binging With Babish and Josh's vids every day for inspiration while I'm stuck at college.
Just subscribed for your very honest review !!!!
As a professional bartender who used to want to be a professional chef but realized I only enjoy cooking recreationally once I transitioned to FOH I LOVE your videos because you either post stuff I want to make or post stuff that inspires me to create something new either in the kitchen or behind the bar. If you’re ever in the Chicago area stop by The Alley Grill and Tap and if I’m working that night I’ll buy you cocktail or two!
honestly, for this to be fair, should've both been tonkotsu ramens. Even walmart sells the Sappo Ichiban brand, which in a pot alone is amazing, but adding the extras, like aromatics, and seasonings would put it above and beyond.
Yea. I agree. Nongshin Shin Ramen (Ramyun) is a Korean style. Shoulda at least stayed on the Japanese broth palette.
As a rookie at home ramen cook, best improvement I can say to do here is to steep/soak the eggs in the chashu braising liquid when it's cooled. It tastes so good.
DANG I TRIED THAT ONCE AND IT TASTED SUPER AWESOME
The broth? Or the drippings from cooking it?
@@manuelmenendez8239 the liquid that you use to braise/cook the pork belly. Not the ramen broth. So I guess drippings.
I've made shoyu ramen from scratch before. Yes, making the broth etc is time consuming, but it's sooooooooooooooooooooo gooooooood. It's worth it. And you can make it en masse and store the extra in the freezer and it'll last for a while, and you can share the broth with friends and family and make their ramen taste even a bit better.
Yo this was so amazing to watch!
Bruh. You and your team are animals. Yall upload so many videos. Love to see it. Keep grinding josh. You're the man.
Shin Black is basically the Rolls Royce of instant ramen - it's already top-shelf to start with (especially given that it's "instant"), and you can embellish the hell out of it and quickly approach restaurant-grade. I've done basically what Joshua did to it and it's amazing, and my frame of reference is that an old family friend owns a small local chain of sushi/hibachi restaurants he helped found and one of his menu items is a ramen that's to die for.
Indomie is better
Shin Ramen top shelf? All instant ramen is made the same way. Fried. The only difference would be the flavor spice packets. Korean being spicier than Japanese brands. Once cooked, without the flavor packets, you would be hard-pressed to tell the difference between Shin or Sapporo Ichiban or bottom-of-the-barrel Maruchan noodles. They all have that funky fried smell and flavor. Just to note, I grew up eating instant noodles since the 60s. Sapporo Ichiban Miso ramen was my favorite. I would cook two packets with 4 hotdogs, a raw egg, cut up cabbage and top it off with Tabasco sauce. I can buy quality frozen ramen or even Ichiran dried ramen noodle packs to cook at home. I haven't eaten instant ramen in ages.
@@sanseiryu You are wrong. Indomie noodes being hard taste different than shin ramyun hard. Shin ramyun noodles are a bit thicker and they have less taste. Indomie noodles hard have more flavour and the texture is less thick and bulky
@@sanseiryu Having not eaten instant ramen in ages means you haven't even tried shin ramyun and their black label as well. If you were to compare them to maruchan, everyone on the internet would agree that you're a fool with no taste buds. Go and get yourself a pack of them and smack your face after you realize how stupid your comment was.
@@pastasoo Triggered easily are you? When I said ages ago, you must have thought I was referring to the 3rd age of Middle Earth. Interesting and remarkable how toxic you can be in your posts. Bitter are you, has life been a constant pain in the ass for you? Perhaps Shin Ramen is the only food you afford, so it's a high percentage of your diet. Perhaps one day you will be financially able to afford quality food or even, GASP! restaurant ramen. It's been about ten years since I ate cheap packaged ramen and since my daughter was a K-Town rat back then, she was always bringing Shin Ramen home to eat. I know what Shin Ramen is and I know what Shin Black is and what it tastes like. Shin Red tastes better than the Black and the Korean Black tastes better than the American version. It is still a $3 instant ramen. Comparing the quality of cheap ass instant ramen is like comparing the cheapest hamburgers from the dollar menus at hamburger chains. They are all shit. But you can bring them home, dress them up with smokey cheddar cheese, sriracha hot sauce, crisp lettuce and fresh cut onions and elevate it to a decent burger. You can do the same with Shin ramen but I choose not to because I don't like the taste or texture. I don't care what you eat or like. You do you. Have a nice life.
I am very happy to see cooking tutorials.
Im turning 18 and moving to live by my self and your channel is really getting me to think about home asian cooking , your inspiring me to make fresh home made asian foods thanks dude 😊
I’ve had a lot of ramen in my life and I even went to restaurants with good tasting char siu ramen but of course the ramen you made looks phenomenal.
I think Josh you may be my new Ramen Sensei
How’s a verified only have 38 likes
You should watch way of ramen if you want a Ramen Sensei.
@@Jerbear1116 lol that guy is just a random casual home cook who learnt how to make ramen
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@@NguyenQuang-tm3ou büþ hə īß æ přœ
*B-ROOLLL!* . . . Great video. And thank you for showing the technique of infusing a smoked hickory scent into oil. I will be trying it this weekend.
Watched this while eating cheap instant ramen. It helped me evaluate my life choices.
I like to toss in bell peppers, green onions, carrots, garlic and (this is probably a sin) minced meatballs. I boil the ramen in chicken or beef stock with cayenne and parsley.
Honestly if you exclude the Lobster and Caviar and high end Saki and soy sauce and just buy the average priced you would be really happy with the outcome and it would cost around 50 for many bowls to be had. The Technique here is what matters and it was well executed.
please please please keep doing thus type of content. I like watching cheap vs expensive stuff especially from you
Subbed just because you're one of the few people who would bother killing something humanely. Says a lot about your character. Also love your other videos so far. Learned so much already.
I love the video. I love to make ramen exactly like the $4 one. I have to say though I'm surprised you didn't make marinated ramen eggs! I know they should be left for a while but it only needs to be a minimum of 2 hours, which the stock takes longer than
I’m hungover as hell right now. But now I know what I’m making after class
For the soft boiled eggs, after being cooked, you can marinate them in boiled watered mirin dashi and soy sauce for 2 days, trust me it tastes delicious
Better yet, marinate them in the chashu braising liquid for like...30 minutes minimum. It tastes insane. Obviously, the more time to marinate the better.
@@BattlefrontZero oh never tried that, sounds great.
@@Guitaristmalakian just make sure the braising liquid isn't hot so it doesn't cook the egg further.
@@BattlefrontZero also if you prepare the eggs and chashu some days ahead. You can thin out the braising liquid with a little bit of water. The egg tends to get really intensely flavored if you don't thin it out with some water if the eggs are in there for an extended amount of time. I mean some people might Like that bug I think its too much
That sounds so good
I appreciate you saying that making something like this is not worth the price because it is much more precious to just use enjoyable ingredients and put some time to it, great video and conclusions!
Thank you for this. Really helped me ace my calculus pop quiz in class!!
YESSSSSS best way to start a Friday 👏👏
True
5:53 I can hear Uncle Roger's weed jokes comin in smoky
i got lost and found myself here and loved it thank u
I’m loving the food you make mate and you are killing it with the British slang 😂 keep it up Papa
So we aren’t going to talk about how he didn’t make a seasoned ramen egg? Just cooked a soft boiled egg and went with that? Cool.
I see a lot of shoutouts to Way of Ramen, and sure, I get that, but these folks need to partake of Adam Liaw's School of Ramen series to get in depth how to's for as all these steps, including the marinaded egg. This video, while fun, was too fast to be instructional especially for ramen newbies.
@@kiltedcripple yes!! he is our man
I've done the marinated egg and tried it at different points and uh...I don't actually like it. It soaks up so much mirin 🤢
@@Black_Ryze you can use less/no mirin? It's your egg.
@@BraxtonHoward 🤣🤣🤣 you’re so right. But also why no marinated egg. It is a staple of tonkotsu in Japan in my experiences travelling there.
Way of Ramen also use a pressure cooker too, which he said allows the broth much more accessible
Thanks for watching the videos 🙏
GAG!
Could you show us some cool recipes with the instant pot please? I recently got one and am always on the lookout for more ideas!
all his food is sooo GOOD!!
It would be interesting to see you use the pressure cooker more, we have one and so far all I know about it is that it makes super tasty easy to peel boiled eggs.
Best ramen I’ve ever eaten was 15 dollars at a local-ish noodle bar in my home state. I almost cried eating it it was that good.
Seems a tad extra to cry over ramen
@@traceyevans2757 literally who asked you
I love it when people keep it real an that what you do its very important to give important feedback if you want me to come back! Love you're videos keep them coming.
This was informative and hilarious- I laughed every time you said “uniun”! Now, if you will excuse me, I’m off to buy some Ramen. 🍜
would be interesting to find out which things you think actually make a difference to the ramen and how much that bowl would cost to make.
What would a more reasonably priced version of the fancy ramen cost? That pork and broth looks incredible but obviously the price is inflated from intentionally using expensive versions of the ingredients
also, you know like removing the caviar and lobster?
The most expensive ingredients he used were in the broth, and they were completely unnecessary. You can get a good sake for $15. A really good soy sauce is like $10. Put a shrimp in there instead of the lobster and you have almost the same thing. You probably have many of the ingredients he used in your fridge already, just not the super premium version. You can probably make 6 servings of a really nice version of the "expensive" thing for $50.
@@physicsfan314 Yeah, generally food doesn’t really get much better after a decent few tenfold. Unlike other products, it’s quality doesn’t just increase nearly indefinitely. There really is no point in paying like $100+ for most items.
i got a idea on what you can do next for ramen joshua im curious if you can make instant cup noddles but alot more better
this looks so good
The four dollar noodles in the picture looked yummy! 😋
I don’t know if anyone else caught this but the sponge going over the black screen when he said to “clean the head” was supposed to be for your reflection that was amazing guys 😂😂
So happy he mentioned to do the lobster humanely. Thank you!!!
wow you make tonkotsu ramen! I taste really really good!
The way he pronounces "oignon"
Absolutely adorable
That ramen is absoloutley perfect, no one and I mean almost NO TH-camRS get the creamy white color, you nailed it like the way of ramen channel. Good job =D
It turned out very appetizing, well done guy
Oh my, that "Milkies" got me good. Wasn't expecting that!
can you do all the broths, stocks, sauces, etc. that you know how to make video? and show us how to make them? basically everything that can be put in a jar or stored for a long time
"More sauce please?" :-))
Josh, there is korean noodles called paldo bibimbap. It has reaaaally good sauce, it would be nice seeing you to recreate it
“Green onioooon” made me an instant subscriber ✨ best ramen video ever
Can't wait to try this (at a much more affordable price point 😂), and could pair this with some nice buns 😏 - aka Cauliflower/Chicken/Pork buns (the ones from Ippudo NYC are my fav!)
Omgggg I’ve never been this early!!!! I love all your receipts and the ones I’ve tried so far (which is a lot) was a big hit with everyone, friends and family!
no1 cares ur early bro
🤝
Dang it!! I saw it was posted 5 min ago and thought I’d be earlier, there was already 39 comments
@@panjawe2944 this comment section is usually positive, and we come here for the content. If you didn’t care then don’t bother commenting, if you don’t have anything nice to say then don’t :) .
@@jameshasenjaeger5181 same here lol
I don't think the choice of the "cheap" ramen is a good one, it's Korean, and does not try to imitate the classic japanese ramen, it's more a Korean version of it that has it's own unique taste
I hear the mushrooms with the indigo stalk, have the MOST unique flavor. Talk about life changing ;) enjoy
In high-end restaurants in japan, they use Matsutake mushrooms for topping. Maybe you can try it someday😊
So this is a great recipe! We easily found the Shin Black at Walmart. My only issue was that is that it is pretty spicy (especially for my kids). For the second batch, I removed all of the spicy pack and the ramen tasted terrible. Any of you guys found a way to cool it off? Maybe the egg helps. I guess I could just add a little bit of the seasoning packet, but flavor is definitely affected. Your thoughts?
For one pack I’ll use two sunny side up eggs
sugar helps curb spiciness
Add milk.
Nothing like watching him cook in 3am when you're hungry
I like to make a chili oil with my ramen season packet(I use the dollar store chicken noodle packets because I'm a mongrel). Boil the noodles, strain, put into a bowl, ass ghetto chili oil, chopped green onion a boiled egg. These crunchy fish thingies I get from the asain market by my house, and dig it. It only take 10 min to make and I love it
ive never laughed so hard during a cooking show, im never making it but im here for the commentary
5:34 pretty sure its called green onyong, not green onion
Ramen is great because most of the ingredients can be saved for a month at a time. I just wish you did more recipes that allow for that kind of leniency. I live in the Midwest and have to drive 5-10 minutes just to get to the nearest grocery store. Besides the fact that I don't even have a license and have to rely on my friends to take me, most people I know in the Midwest buy in bulk because they don't want to have to go to the grocery store every day, let alone once a week. More often than not, you'll find us buying everything that we're going to consume within the month. That doesn't exactly leave a lot of room for fresh veggies. For example, my favorite veggies are onions. Green onion, yellow onion, sweet onion, red onion, you name it, I love cooking with them and the flavor is just fantastic, but since they can go bad within like 2 weeks I can only ever really get a couple of meals out of them before I'm back to frozen meals.
I have a similar method of shopping. But I find if you buy them (veggies) and freeze them the integrity of flavor stays. So chop/slice/dice up your onions and freeze them. Or even cooking bigger batches and freezing cooked things like grilled mushrooms etc. Good luck!
Finally found what I’m gonna make next week
Hey Josh,I want to share my opinion. Remember the sauce to simmer the charsiew,try to brush some on the white part and blowtorch it a little.repeat it like 5 or 6 time both side and it will upgrade the charsiew flavour more.oh and the oil.try to use 30/70 pork lard and fragrance oil .for the oil,try to use peanut oil to fry shallot ,ginger and green onions. (must use peanut oil) lastly put a bit of sesame oil in it to boost it ,not overpower it.i think it will be a better version.
I love the video but I dont think you can really compare spicy korean ramen and japanese ramen because while both are ramen they are still completely different, but still love the video.
Joshua, you forgot a slice of butter on the cheap bowl. It makes it ELEVATED.
I appreciate when you put full cost of Ingredients for a meal bc no one is realistically buying one egg at a time. I may use the rest of the ingredients later but the up front cost for everything is important to me
Joshua: -does something he calls a “cardinal sin”
Uncle Roger: “so, you have chosen death”
1:49 green OYN'NYION
😹
“In the claws of a angel” absolutely killed me 😂😂😂😂😂😂
Love it!
$800 Ramen is not something I knew existed
There are hundreds of ramen restaurants in Tokyo and the chefs are making lots of efforts to make the best ramen and broth. I bet Joshua can blow them away with this super expensive ramen!😆💓
Love this video
Thank you for this! I now have another reason to use my pressure cooker.
You did the what with the lobster? 4:56
I still want to try the $800 one !!
Amazing!!
Honestly this should be a series called ‘is it better’ with the idea being is it really worth it to make a really expensive version of comfort food
The way to make any kind of expensive dish:
Lobster
Caviar
Truffle
And expensive meat.
perhaps A5 wagyu, iberico pork or a pure black chicken
Gold leaf, too.