📖PRINT RECIPE: onl.la/Aht5HZw 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thank you for warching!! (日本語は下にあります！) I remember that when I was an apprentice, my master in cooking always cooked Ramen at home, and I was often invited. I was wondering why he makes ramen so often although we worked in a French style restaurant. He owns 3 ramen shops now. And I understand why he went into it. It's just so much fun!! I don't know how to describe it in words. So you can try!! Then you'll see what I meant!! . BTW, I'm thinking to make Tonkotsu ramen recipe as well. But are you interestd?? Let me know!! Hit Like button or leave me a comment!! I'll think about it!! ご視聴ありがとうございました！！ 昔私がまだ料理人として駆け出しのころ、私のお師匠に当たる方はしょっちゅう家でラーメンを作っては皆に振舞っていました。 私は[なんでフレンチ系の店で働いてんのにしょっちゅうラーメン作るのかな？] なんて考えていましたが、なんか今はわかる気がします！！ ラーメン作りって楽しいです！ 言語化して理由は説明できないのですが、あなたも是非実際に作ってみて私とお師匠の気持ちに触れてみてくださいね！！ （因みにお師匠は今やラーメン店を3店も経営するガチ勢中のガチ勢になりました）
A great, clear explanation of the process and the result looks amazing! I discovered the fun of ramen cooking, I now make it almost every day, trying to get better! A shoyu, tantanmen or miso ramen video in your format and style would be great too!
No worries Lik!!! Yeah I really focused on making this video as easy enough for Ramen begginers who wants to know every single step of how to make it in detail. I'm glad you liked it👍
I discovered you a few days ago, just realized that you don't have millions of subscribers but I'm sure they will come! You deserve it Love your cooking and even tried your beef stew, it's amazing ❤️ Greetings from an Japanese food lover in Germany!
Thank you for including the step to carefully wash after handling all that raw chicken. I think you're the first cooking channel I've seen actually include this. We all know it, but it's easy to forget and safety is important. The flavour oil looks absolutely incredible. And of course, the bowl itself. The yolk on the eggs is divine. Such great colour.
Hi Harrison!! Thank you for the comment!!! Yeah I don't want my viewers to get sick though 😎 Safety is crucial. If you are a chef or have worked in a commercial kitchen, you probably know why it's mandatory. But it's not expectable if everyone in the world has what we chefs think common sense in term of food safety. Handling raw chicken in a sink can be going horribly wrong. So I'm glad that you liked it!!! And the flavour oil was certainly great taste!! Please try on your next day off!!
I really like how you clean your workplace after using it and actually showing on camera. That shows a man that really cares about what he does. I enjoy your video so much. Thank you.
Just discovered this channel today - I am so pleased. Your instructions are clear and concise, the reasons for order of cooking (for correct chemical reactions and food outcomes) are perfect. Attention to detail is admirable, and your awareness of viewers perhaps not having prior food handling and safety knowledge and including such steps in your videos is amazing. The backing music is not distracting, the views in the background are really nice, andthe personal touches of glimpses of your family and home make it so easy to u derstand why so many are now loyal subscribers, myself included. These recipes are great, and the use of kombu for umami instead of other man made additives is so good. I Love everything about this channel, and as a lover of Japanese food it is heaven sent. どうもありがとうございました、あなたのプライドと情熱は明白です
Hi rpdt96!!! Yeah!!! It's a bit of work but I promise this is much easier than ordinary Ramen making process!! Please think about doing this for your next day off activity!!!!👍
It is incredible that u condensed 1-2day preparation and cooking work in a 10-something minute video which is still clear and very informative. I really love it.
No wonder Ramen always has the best taste! There are so many flavours combined in one bowl, and although the complete bowl looks very light and simple yet the process is such a hard work. Thank you for this video, now I can't wait to try and make one :)
Great Video! The second one I saw, Curry from Scratch is excellent as well. Detailed amounts, exact explanation:) BTW, first time I'm commenting on a vid....small recommendation though, you talk about the Kunabi seewead being a great sauce, when you want to say source. small typo there. Keep up the great work! Rooting for you
i really enjoyed your video, so detailed and easy to follow , keep do it chef laboo hope you not tired to make video . really appreciate your effort . keep the spirit ! and i suggest maybe next video how to make yakitori in your version .
Your video is amazing! My deep gratitude for the chef! The ramen was truly delicious and even better than our city's restaurant one. I couldn't accomplish it without you help. Best wishes!
I love many chef now want to share their recipes about ramen, even you can watch a lot of youtube channel dedicated about ramen. Thank you chef, your ramen looks wonderful
Thank you for this recipe! I have been searching way to cook chicken ramen as i can't eat tonkotsu ramen and i wanted to try making halal ones for my family hehe. And your recipe had the cheapest items and the end product still looking so good 🤤🤤, will try making this soonnn
Thanks Jason!!! Yeah the BGM of this channel is full of my liking (😅) Usually cooking channels using Classic music or something calm, but I just use what I like, so I can keep enjoying and keep this channel alive!! Thank you for the comment!!
No worries Jaqueline!!! Thank you for an another comment!! This one could be a great day off activity though!!!! I really had a fun with asking Ramen. So hope you will try soon!!!
Great video and looks delicious, however the title is a bit misleading. This is a dish made with chicken carcass, chicken feet and pork belly, with the pork belly being the meat in the ramen. Due to the dietary restrictions of my guest I was looking for a ramen made without pork, but I had to go quite a bit into the video before finding out this recipe won’t do.
That's a lot of works.. Thanks for making the details .. I do hope i just can buy and eat it.... That is a very meticulous works for a bowl of noodle... I meant if trying to make one..
Just made this today, Thank you for the recipe. 6 hours, prep to finish and my back is killing me, but it was all worth it. I'm running out of broth but still got lots of flavour base, any suggestions on what to do with it aside from chashu and ramen egg?
You can freeze for next time Blanco Cablin Pogostemon!! Then it's gonna be easier next time!! Also you can use that flavour base to my Tonkotsu Ramen too!! Or, use it for your everyday stir fry as a replacement of soy sauce!!😉👍
Now you know why Japanese people don’t bother to make ramen noodles at home from scratch! Professional chefs like him make a huge attention to the details for each part of the dish. I hope Jamie Oliver and Nigella Lawson check your channel and learn how to make a bowl of proper ramen.....
You can use chicken to replace pork chashu masterducasse06👍 But Lamb will not work because of the strong gaminess. So I recommend you to stick with chicken 😉
Hey Chef my pressure cooker uses a rocker and weights instead of a dial like you have here, do you know roughly how many lbs of weight to add to the rocker to get the desired effect? Also can I use pork bones with chicken feet instead of chicken bones?
I looked up the first question, turns out the "high" setting on most pressure cookers is 12-12.5 psi, since mine only works in units of 5 I'll have to do 15
I ended up splitting the difference, I used my chicken feet, washing and blanching it before cooking like you recommend here, but following your tonkotsu recipe for the pork. The result was a broth comparable to what I've had in expensive restaurants. The pork foot, neck, and rib bones went well with the chicken feet, cooking it all on high pressure really helped to soften the bones up to be broken down later. I used a metal grilling spatula since it was the only thing that could reach down to the bottom of my 23 quart pressure cooker(my only pressure cooker, a gift from my father in law, it's older than me). It was by far the best broth I've ever made, and I'm not entirely certain I'll go back to slow cooking broth again.
Hi Pasca H!! You can do it. But it will probably take 5-6 hours until the bones are nearly broken down. So I highly recommend to get one, or maybe ask your friends, family, or neighbor to borrow 😅 Hope this answer will help!
Hi Nelsie!! You can watch my Tantanmen recipe!! That broth is 100% chicken. And you can swap the rest of the stuff as you like 👍😉 ↓ th-cam.com/video/luQ3FdLO5k0/w-d-xo.html
📖PRINT RECIPE: onl.la/Aht5HZw
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Thank you for warching!! (日本語は下にあります！)
I remember that when I was an apprentice, my master in cooking always cooked Ramen at home, and I was often invited.
I was wondering why he makes ramen so often although we worked in a French style restaurant.
He owns 3 ramen shops now. And I understand why he went into it.
It's just so much fun!!
I don't know how to describe it in words. So you can try!! Then you'll see what I meant!!
.
BTW, I'm thinking to make Tonkotsu ramen recipe as well.
But are you interestd??
Let me know!! Hit Like button or leave me a comment!! I'll think about it!!
ご視聴ありがとうございました！！
昔私がまだ料理人として駆け出しのころ、私のお師匠に当たる方はしょっちゅう家でラーメンを作っては皆に振舞っていました。
私は[なんでフレンチ系の店で働いてんのにしょっちゅうラーメン作るのかな？]
なんて考えていましたが、なんか今はわかる気がします！！
ラーメン作りって楽しいです！
言語化して理由は説明できないのですが、あなたも是非実際に作ってみて私とお師匠の気持ちに触れてみてくださいね！！
（因みにお師匠は今やラーメン店を3店も経営するガチ勢中のガチ勢になりました）
Yes Tonkotsu ramen. Thank you for the video! It seems that it has taken at least several hours if not longer.
A great, clear explanation of the process and the result looks amazing! I discovered the fun of ramen cooking, I now make it almost every day, trying to get better! A shoyu, tantanmen or miso ramen video in your format and style would be great too!
The most complete and easy-to-follow ramen recipe I can find on TH-cam! Appreciate how you also included English subtitles for every single step!
No worries Lik!!!
Yeah I really focused on making this video as easy enough for Ramen begginers who wants to know every single step of how to make it in detail.
I'm glad you liked it👍
The attention to detail is simply immaculate!
Thanks Rob!!
It takes a bit of time,
but it could be a good weekend activity though!! Hope you'll try it!!!
I discovered you a few days ago, just realized that you don't have millions of subscribers but I'm sure they will come! You deserve it
Love your cooking and even tried your beef stew, it's amazing ❤️
Greetings from an Japanese food lover in Germany!
Hi Darth!!!
Thank you for the comment!!!
I'm glad that you liked the beef stew!!
Please try the others too.
They all pretty good though!!
Thank you for including the step to carefully wash after handling all that raw chicken. I think you're the first cooking channel I've seen actually include this. We all know it, but it's easy to forget and safety is important.
The flavour oil looks absolutely incredible. And of course, the bowl itself. The yolk on the eggs is divine. Such great colour.
Hi Harrison!!
Thank you for the comment!!!
Yeah I don't want my viewers to get sick though 😎 Safety is crucial.
If you are a chef or have worked in a commercial kitchen, you probably know why it's mandatory.
But it's not expectable if everyone in the world has what we chefs think common sense in term of food safety.
Handling raw chicken in a sink can be going horribly wrong.
So I'm glad that you liked it!!!
And the flavour oil was certainly great taste!! Please try on your next day off!!
this channel seriously needs more appreciation.. thanks for the videos chef...
It's growing by the hour so far. I am a new sub.
I really like how you clean your workplace after using it and actually showing on camera. That shows a man that really cares about what he does. I enjoy your video so much. Thank you.
Thanks 1994silent!!!
Yeah safety and cleanness is mandatory.
I'm glad that you mentioned it!!!!
Just discovered this channel today - I am so pleased. Your instructions are clear and concise, the reasons for order of cooking (for correct chemical reactions and food outcomes) are perfect. Attention to detail is admirable, and your awareness of viewers perhaps not having prior food handling and safety knowledge and including such steps in your videos is amazing.
The backing music is not distracting, the views in the background are really nice, andthe personal touches of glimpses of your family and home make it so easy to u derstand why so many are now loyal subscribers, myself included.
These recipes are great, and the use of kombu for umami instead of other man made additives is so good.
I Love everything about this channel, and as a lover of Japanese food it is heaven sent.
どうもありがとうございました、あなたのプライドと情熱は明白です
New Sub here from the Philippines 😊 I enjoy watching your videos 😊
This video is unmatched, so clear and detailed! I am so excited to make it thank you SOOO much!!!!!
レシピを教えてくれてありがとう。全部作るのに長い時間かかったんですけど、美味しかったです。トッピングについては、フライドオニオンより切った玉ねぎのほうがよかったと思います。
That flavored oil looks amazing! Wowww
Hi rpdt96!!!
Yeah!!! It's a bit of work but I promise this is much easier than ordinary Ramen making process!!
Please think about doing this for your next day off activity!!!!👍
It is incredible that u condensed 1-2day preparation and cooking work in a 10-something minute video which is still clear and very informative. I really love it.
Thanks Ordinary People!!!
This was the longest video in the channel, but thank you for watching it!!!
I like your name by the way!!!!!
No wonder Ramen always has the best taste! There are so many flavours combined in one bowl, and although the complete bowl looks very light and simple yet the process is such a hard work. Thank you for this video, now I can't wait to try and make one :)
That broth looks so amazing!
Thanks Allan!!!
You can do it at home my friend!!
It's a lot of work, but nothing too difficult!! Could be a good weekend activity though!!
Very nice,easy to follow & of course, delicious dish & presentation. ❤️
Would like to see more videos on Ramen.
You have an amazing attention to detail and your recipes are terrific. Thanks for the great videos!
It's the second time this month that I reproduce this recipe. Thank you for the content.
Great Video! The second one I saw, Curry from Scratch is excellent as well. Detailed amounts, exact explanation:) BTW, first time I'm commenting on a vid....small recommendation though, you talk about the Kunabi seewead being a great sauce, when you want to say source. small typo there. Keep up the great work! Rooting for you
Oh thanks for the pointing Doron!
I will fix it next time!
i really enjoyed your video, so detailed and easy to follow , keep do it chef laboo
hope you not tired to make video . really appreciate your effort . keep the spirit !
and i suggest maybe next video how to make yakitori in your version .
this channel is a very wonderful resource!
Your video is amazing! My deep gratitude for the chef! The ramen was truly delicious and even better than our city's restaurant one. I couldn't accomplish it without you help. Best wishes!
Thank you chef. Best Ramen recipe I found on youtube
No worries Banjo!!!!
Hope you will try it soon!!!
I love many chef now want to share their recipes about ramen, even you can watch a lot of youtube channel dedicated about ramen. Thank you chef, your ramen looks wonderful
Thank you muhammad!!!
I'm glad you liked it!!
I hope you'll cook this one !! 👍
Thank you for this recipe! I have been searching way to cook chicken ramen as i can't eat tonkotsu ramen and i wanted to try making halal ones for my family hehe. And your recipe had the cheapest items and the end product still looking so good 🤤🤤, will try making this soonnn
Apetitoso, claro y conciso, al detalle. Saludos desde España.
Fantastic!!! 😍🤤
sick music and amazing recipes. you deserve way more viewers :)
Thanks Jason!!!
Yeah the BGM of this channel is full of my liking (😅)
Usually cooking channels using Classic music or something calm, but I just use what I like, so I can keep enjoying and keep this channel alive!!
Thank you for the comment!!
Hi chef we loved the soba we had in our last trip to Nara and kawaguchiko. Could you make a soba recipe pls ? Thanks in advance :)
I learned a lot from you Chef ❤️❤️❤️. Another dish to cook 👩🍳 love it 🥰
No worries Jaqueline!!!
Thank you for an another comment!!
This one could be a great day off activity though!!!! I really had a fun with asking Ramen.
So hope you will try soon!!!
I Love Nori So much very Delicious ❤️
gotta do this on my birthday
Great video and looks delicious, however the title is a bit misleading. This is a dish made with chicken carcass, chicken feet and pork belly, with the pork belly being the meat in the ramen. Due to the dietary restrictions of my guest I was looking for a ramen made without pork, but I had to go quite a bit into the video before finding out this recipe won’t do.
amazing
That's a lot of works.. Thanks for making the details .. I do hope i just can buy and eat it.... That is a very meticulous works for a bowl of noodle... I meant if trying to make one..
No worries!!!
You just watch it is totally no problem to me 👍 Good to learn how it's made anyway!! 😎
hi chef can we Request for Udon Recipes thanks
Just made this today, Thank you for the recipe. 6 hours, prep to finish and my back is killing me, but it was all worth it. I'm running out of broth but still got lots of flavour base, any suggestions on what to do with it aside from chashu and ramen egg?
You can freeze for next time Blanco Cablin Pogostemon!!
Then it's gonna be easier next time!!
Also you can use that flavour base to my Tonkotsu Ramen too!!
Or, use it for your everyday stir fry as a replacement of soy sauce!!😉👍
I can't eat pork~ is there any alternative material for the chashu other than pork belly?
Great video, thank you!
Hi Just a regular gamer !!
You can use Chicken leg, or roll the chicken thigh with strings to make it looks like chashu 👍😉
Can you use a slow cooker instead of a pressure cooker? If so, how long do you need to cook for? Many thanks love your channel! :D
Hi fruitstick78!!
You mean the little toys?
It is called :GUNDAM
Search "GINDAM BB Senshi" if you want it!!😉👍
@@CHEFSLABO hi Chef! No I mean can you use a slow cooker instead of a pressure cooker 😎✌🏻
en.m.wikipedia.org/wiki/Slow_cooker
Hướng dẫn Nước để ngâm trứng và thịt .xin cảm ơn a
One way to my heart 😂
Now you know why Japanese people don’t bother to make ramen noodles at home from scratch! Professional chefs like him make a huge attention to the details for each part of the dish. I hope Jamie Oliver and Nigella Lawson check your channel and learn how to make a bowl of proper ramen.....
Why did you add vinegar when boiling the egg? Also what cloth(?) did you cover the eggs with when soaking in soya sauce?
Hi SexyPornStar!!
The vinegar makes easy to peel eggs. That's why 😉
The cloth was a kitchen paper so that eggs not floating 👍
please make recipe for Halal Ramen
Is there any way to substitute the pork chashu by a lamb or chicken one ?
You can use chicken to replace pork chashu masterducasse06👍
But Lamb will not work because of the strong gaminess.
So I recommend you to stick with chicken 😉
Hey Chef my pressure cooker uses a rocker and weights instead of a dial like you have here, do you know roughly how many lbs of weight to add to the rocker to get the desired effect?
Also can I use pork bones with chicken feet instead of chicken bones?
I looked up the first question, turns out the "high" setting on most pressure cookers is 12-12.5 psi, since mine only works in units of 5 I'll have to do 15
I ended up splitting the difference, I used my chicken feet, washing and blanching it before cooking like you recommend here, but following your tonkotsu recipe for the pork. The result was a broth comparable to what I've had in expensive restaurants. The pork foot, neck, and rib bones went well with the chicken feet, cooking it all on high pressure really helped to soften the bones up to be broken down later. I used a metal grilling spatula since it was the only thing that could reach down to the bottom of my 23 quart pressure cooker(my only pressure cooker, a gift from my father in law, it's older than me).
It was by far the best broth I've ever made, and I'm not entirely certain I'll go back to slow cooking broth again.
Is it still good if i dont use pressure cook for making the broth?
Hi Pasca H!!
You can do it.
But it will probably take 5-6 hours until the bones are nearly broken down.
So I highly recommend to get one,
or maybe ask your friends, family, or neighbor to borrow 😅
Hope this answer will help!
TO MALUCOOOO
From india, 🇮🇳🇮🇳
PEU TON AVOIR CETTE RECETTE EN FRANCAIS; S V P MERCI .BONNE JOURNEE !!
Umai! 🍺👍
Thank you Wagner!!😉
普通のドラムスティックとかでもできるのかな。。 もみじとか、 鶏ガラとか触るのが苦手でできなくって。。
Norikoさん
ドラムスティック (日本の視聴者さんへ、これは手羽元の事です！英語ではドラムスティックと言います) でも出来なくはない..と思いますが、恐らく薄くなると思います。
確かにモミジとか鶏ガラってちょっと怖いですよね！
他にも同じ悩みを持つ視聴者さんもいると想定して、何個か代替案を書いておきますね！！
A: 鶏ガラのみ
モミジは無理だけどガラなら触れる人はモミジの分量分もガラを足しましょう
B:モミジのみ
モミジはイケるけど、ガラを割るのがちょっと..の人はこちらです。ガラの分量分のモミジを足します。工程的にも楽になるので割とオススメ
C: 首ツル(鶏首肉)を使う
ガラもモミジもちょっと..の方は首ツルを検討しましょう。こちらもダシ用として優秀な部位です
D: 手羽先を使う
首ツルもキツイかも..のあなたはコレでいってみましょう。こちらは私もラーメンでは試した事がないのでお約束はできませんが、以前のチキンカレーの動画でも手羽先で出汁を取っているので、そこそこのレベルなら不可能ではありません
(昆布を1-2g 多めに使うと多少旨味を補えます)
参考になりましたでしょうか？
失敗を恐れずに、是非チャレンジしてみて下さいね！！
I what have to make this recipe and secrecy. If anyone in my family saw chicken feet in the kitchen I would end up eating alone.
Chef can i replace the pork with chicken breast?
Yes you can Novia!!!
That's totally no problem!! 👍
I hope you can also teach us a chicken ramen recipe that doesn't need pork. For us that don't eat pork meat. 🥺
Hi Nelsie!!
You can watch my Tantanmen recipe!!
That broth is 100% chicken.
And you can swap the rest of the stuff as you like 👍😉
↓
th-cam.com/video/luQ3FdLO5k0/w-d-xo.html
Ok I will not complain about the price of the ramen at the restaurant anymore
wow noice
Hi Francis!!
Thank you for the comment!!
Please think about trying it!!!
I'm sure you'll like it!!
很像中式传统吊汤，炸葱酥，熬香油
Is it "shoyu ramen"?
Not quite🙏💦 it’s a different kind.
But I’m on my way to make a recipe video in this winter!!
@@CHEFSLABO thanks !!
I love it, but me and chicken feet no no I can't do it sorry.😝
when i saw 'white' chasiu, i thought u pull a jamie oliver. but then i realized, yours r chiken, not pork.. 🤣
Thanks for the comment Kellen!!
Hope you'll try my recipe soon!!
I would hate to be your neighbor because of all the delicious smell all the time, and I can't eat them!
Thanks Xing!!!
Haha! They usually not at home when I film videos (I film on weekdays) so probably they don't know that I'm doing TH-cam 😅
@@CHEFSLABO Haha, I don't know if I should feel sorry or happen for them now😂