Adam Liaw Ramen Recipe Breakdown (Part 2)

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This is part 2 of the ramen recipe breakdown for Adam Liaw. Please watch part 1 first!
Part 1: • I Watched Adam Liaw's ...
Original Video: • RAMEN SCHOOL #4 | How ...
Nakamura RaTube: / @ratubenakamura
My Podcast episode with Nakamura-san: anchor.fm/wayoframen/episodes...

[@cedricletherisien4363]

Adam's wife is Japanese, and he's like an official culinary ambassador of Japanese food for ANA in Australia so he's been there a lot and has no doubt done copious amounts of research into Japanese cuisine.

[@WayofRamen]

He's a super impressive guy. i have nothing but respect for him!

[@danm8004]

@@DROCK0810 patience is a virtue, friend.

[@DiggidyDomich]

Adam is the Bob Ross of KZbin cooking videos. Every video leaves me feeling like I just left a meditation class.

[@fuckedupbypiplup4460]

@@DiggidyDomich I just leave starving after watching his videos. 😢

[@heyitsmeshaz]

Adam lived in Japan for 7 years, and his wife is Japanese. He speaks fluent Japanese. He's a great chef and teacher. Also here in Australia (where Adam lives now) you are likely to get 450-500mL of soup in a good ramen place.

[@davidmorand6186]

I actually eat ramen for the soup. I know i am a Monster

[@heyitsmeshaz]

@@davidmorand6186 not all, the ramen broth ismy fave part too, followed by the toppings

[@Poopscooper]

Coming from a big ramen fan (and somewhat of a snob), lots of Aussie ramen don’t even come close to the mediocre ones in Japan. So the comparison doesn’t say much tbh

[@Kenmanhl]

At any good ramen place, whatever amount of soup they serve, I still drink it all to show my appreciation for their hard work.

[@justalpha9138]

@@davidmorand6186 Not at all, I go VERY minimal on my toppings when I make ramen

[@chrisw3904]

Adam Liaw is one of my favourite Asian food cooking channels

[@WayofRamen]

he's great!

[@MultiCommissar]

Having trouble finding Niboshi? Russian/Balkan stores often sell dried, salted fish and squid that are eaten as snacks when drinking beer and vodka, and are an excellent substitute.

[@user-dd7jf7kx8i]

I wonder if you'd like to break down Alex's (The French Guy) Ramen Arc and that one video in which he makes ramen from scratch using almost literal garbage. He has a nice way to lay out basic ramen philosophy and i think his videos are a great material for average people who want to start investing in ramen skills.

[@heartbeatpoetry7704]

That guy is so clueless about non french foods. I don't understand how he can sound so confident when he's so clueless about basic facts for the culture he's trying to copy.

[@charsiuboi2219]

ive gotten pretty tired of Alexs videos cause it just follows the same artificial format of: make product, major flaw, experimentation, a left field eureka! moment, then final product is AMAZING..

[@ucraznmonkey]

@@charsiuboi2219 so basically every episode of House. hahaha.

[@Charuchii]

I love seeing you react to these videos, but I'd also be interested to see you recreating them. Like with the tare, it'd be interesting to see how you find them to work when you make and taste them yourself

[@beerboy4977]

"My Name is Andong" is a German youtuber who did a video on a German asparagus style ramen. It's really interesting and I would like to hear your opinion about it

[@Britzzio]

It's an interesting recipe, I cooked it last year (on the day he released the video, since I already had all the ingredients) and honestly spaking it was awesome!

[@rodgar3759]

That video made me try making ramen with chilean (my country) products. It's really nice and fun to make like "native" ramen recipies

[@1Sely7]

totally should review Andong

[@peterhoppner7230]

The Food Busker does a ramen series as well that might be worth a look at.

[@_MrTrue]

Great stuff as always!

[@sillysiji5257]

I did not know I was looking forward to this very video until it happened! Love Adam Liaw and your channel. Like the perfect combination!

[@catshitonthecarpet8520]

Love these two videos, looking forward to more ramen video breakdowns. Ramen Kaonashi would be a good one to do too

[@thefish727]

Love this series man!

[@lassejensen1210]

Another great breakdown. Learning so much from these despite cooking ramen for years.

[@edmorris5007]

A good Review of Adam’s work. I worked my way through Adam’s entire Ramen School Series of Videos, last year…and really love his Shoyu Tare’… It’s the best, for me. I am now, a Ramen Nerd! LoL…

[@fullscreenfilm]

Very nice. When I started out making ramen, these were the first videos I watched. That was before I found your channel ;)

[@antonc81]

Adam had a really great Japan travel series in Australian tv. He went to some lesser known parts of Japan.. wish it was available on yt

[@palooka4830]

If you're in aus you can watch it on sbs on demand

[@straddlemyvarius]

SBS On-Demand ftw!! (Do people still say ftw?!)

[@tanmaypanadi1414]

what was the series called I would love to pira.. ahem watch it 😉?

[@straddlemyvarius]

“Destination Flavour: Japan”

[@spermutation2557]

Just in time! I just woke up!

[@WayofRamen]

dang where you at man? lol

[@spermutation2557]

@@WayofRamen Philippines

[@shiolei]

Really enjoyed learning the technique around laying down the noodles and also the rationale for creating the platform for the toppings!

[@BrazenMudrain]

In Oregon? Now I have a treasure hunt to go on! Thank you for the Great content!

[@PiroMunkie]

I followed Chef Wang's Scallion Oil when I first made an aroma oil, and he mentions the same concept of cooking the onions until they're brown. I feel like a good indicator, if you're using onion/shallot, is when the onion is brown and crispy like the fried onions we like to add to burgers, salads, cassaroles, etc.

[@asdfrozen]

I learned how to make ramen from your and Adam's channels! Pretty cool to see something like a crossover video.

[@robertpetrenko4670]

Thanks for your breakdown videos, I really like them. It's as educative as your recipe videos. Would be interesting to see reviews on Japanese chef's videos. Something like a translation and a review, 2 in 1 :)

[@themysterytraveler6536]

Afuri is going to be opening up a location in LA and Orange County soon. Can’t wait, love that place

[@Kirtoisplayz]

what this is perfect

[@betoag15]

Great explanation about the aroma oil definitely I've had this problems before i should note to almost burnt the green onion 😅.

[@eewaterman]

Now we need a part 3 where you recreate Adam's ramen and see how it comes out!

[@angeltolentino7317]

Amo ver este canal vivo!

[@Magius61]

Great point on the aroma oil. Definitely have undercooked both scallions and ginger in this context and very much been unhappy with the results.

[@supertigger6660]

I really enjoyed this. Especially as there's very little negativity, it's just sort of vibing with other people's recipes and giving interesting info and stories. I'm learning loads.

[@KenDanieli]

LMAO. He's throwing shade left and right.

[@justalpha9138]

​@@KenDanieli Not really?

[@radicalrobynette7138]

NGL, 2 cups of ramen soup is standard for me. because most instant ramens ive had, even ones from asia, say to use two cups of water. but also im sacrilegious and make my soup and and tare all in one lol. im gonna try making tare separately.

[@asdfrozen]

Yeah, but in the case of instant ramen, you cook your noodles in there, so they absorb some of the 2 cups. I got curious and actually measured how much soup I get after boiling my instant noodles in it, and I found that if you start with 2 cups, you end up with 1-1.5 cups of soup.

[@radicalrobynette7138]

@@asdfrozen oh shit that's a good point. IDK how I didn't think of that lol. Ty.

[@theangrycheeto]

@@radicalrobynette7138 My philosophy when it comes to eating is to constantly be walking the tight rope between gluttony and satisfaction. Somedays, you fall on the side of gluttony and you're stuck asking yourself why you ate this much and how you got here in life and other days, you fall on the side of 'my God, that was perfect'. :)

[@Vasharan]

I'd love to see you try Adam Liaw's laksa recipe video and report back on what you think of the dish. The 'rempah', or laksa paste, is not dissimilar an idea to tare in that it forms a base flavor for the broth that is added to it later. The only ingredient that may be hard to source in Hawaii are the laksa leaves, but I have also seen recipes without it compensate by garnishing the final dish with fresh mint leaves. Also, you can use poached chicken breast (similar to chicken in ramen) instead of or in addition to the fish cakes.

[@Milbrown_Worker]

I've made this recipe and it turned out very very nicely

[@pattabor5268]

Im so lucky to live near the US AFURI shops. They are amaaazingm I will have to try their yuzu shio next

[@pye1993]

AFURI just opened up recently in the Arts District near Little Tokyo in Los Angeles too!

[@WayofRamen]

Nice!

[@testdasi]

The reason for the large amount of stock is because that's a large bowl of ramen for chubby folks like me. :D Like seriously I always wish the ramen shops I go to can serve 1 and a half bowl of ramen.

[@Afeeq1011]

1.5 bowl, when 1 bowl isn't enough but 2 bowl is too much. lol

[@DecadeMinato]

Exactly what I want for my bowl of Ramen as well. My favorite Ramen shop always serves a super large bowl, that at least twice the normal Ramen bowl, so I can always go with double the noodle, extra thicc Chasiu topping, and to finish all the salty leftover broth with a bowl of chahan.

[@PoserGalore]

Please oh please, try the recipes you’ve reviewed!

[@kinlyki]

I have a question regarding toppings, what do you think of people who put ajitama or plain boiled eggs, and instead fry or poach them? Are they actually suitable toppings for ramen?

[@lessvegetables2532]

Dude i watched 5 ads for you. 2x 2 midroll ads was tough ngl.

[@WayofRamen]

sorry about that. i just turn on monetization, i dont even know how to set the amount of ads go into a video

[@Commieboi16]

I watched 0 ads 🙂, lol KZbin

[@lessvegetables2532]

@@WayofRamen it's fine. At least you'll make some cash.

[@tanmaypanadi1414]

well if it's not too much of a hassle youtube premiums on some channels are linked to their patreon too so that's an option . personally I don't mind watching ads in the videos just that youtube ads can get intrusive sometimes on longer content .

[@craigmetcalfe1749]

Thanks for this mate! Recently I watched Drops of God on Apple + and I enjoyed it as a Wine Nerd. I understand it was derived from an Anime/Manga comic. Is there a similar combination (comic and movie) for amateur Ramen Nerds like me? Kanpai!

[@Nirnaeth1987]

I think you should make a video where you make these ramen, and let us know how they taste from your perspective.

[@WayofRamen]

I definitely will do some!

[@tanmaypanadi1414]

@@WayofRamen yes more ramen cooking please ❤️

[@noahpitts4214]

Hiroyuki Terada's live crawfish ramen. :) can you do a video on it?

[@shawngipson5403]

Do Ramen Kaonashi next! He's one of my favorites.

[@janiman40]

Could you review this video please? :) "Seonkyoung Longest - The BEST Ramen Recipe! Traditional Shoyu Ramen"

[@rodgar3759]

You should do one fo these videos with Pro Home Cook's recipie. he has a great video calles "Instantly Level Up Your Ramen Skills in One Video". Actually was the video that introduced em into the ramen world XD

[@SergeantKal]

Stat points. Bruh. I'm dead 😂

[@extend]

Can you do a review on Alex the French guy? I love his videos. He created a video about cooking ramen from "trash" or leftovers such as onion skin/peels.

[@homenick93]

Can you recommend a site or sites in Japanese or possibly but not likely English for shio or specifically shio tare…. Because other than yours, his and maybe a few others there aren’t that many recipes for it that look good to me. I don’t find a great deal of recipes for shio or shio tare in general really. Just seems like an under appreciated ramen on English speaking KZbin, blogs or websites. Everything seems very tonkotsu or shoyu based. Any recommendations in any language.

[@Sheenifier]

Seonkyoung Longest - Asian Cooking at Home does a Shoyu Ramen and a Tonkotsu recipe. Just a suggestion to add to the list if you want

[@discoloured3492]

There is a way to make great aromatic oil, after you deeply fry up the onions and green onions, leave them in the oil for about 20-30 more minutes:)

[@monkeygozshaka]

Review john quilter from the food busker

[@Fatbutnotflat]

I gotta say, this series has been a blast for me! I thought commenting on Adam Liaw wouldn't be too much of an insight, boy i was wrong! There is just things that is better mentioned here than on your usual cooking recipe videos.

[@Mortdale666]

Australia is often in drought, so folks are pretty frugal with water usage. This may explain Adam's soup stock bowl heating technique?

[@leavesofgrass1917]

Letssgooo

[@LordPhobos6502]

Would love to see you follow Adam's recipe to make a bowl, or even a collab 😊❤ I'd also love to see you take on Alex (french cooking)'s take on ramen - he's absolutely hilarious. I swear he just makes stuff up half the time but it somehow works??? O_o

[@djipminderman4840]

How about Joshua Weissman?

[@typerightseesight]

honestly, what are those little fish they always use to make the fish broth I cant find it anywhere online. Like is it something i could get at the grocer from a can?

[@typerightseesight]

just anchovie? to make fish broth? !

[@typerightseesight]

Niboshi! ty. ill shut up now.

[@EskilMikkelsen]

I suggest you break down a video from Alex - french guy cooking.

[@KenDanieli]

Savage

[@TheUltimateNoobHD]

Me, who can't get any access to any of these ingredients because I live in Europe, never able to make ramen, watching almost all videos on this channel: yes.

[@simonl.2474]

Hey where are you in Europe? In Western and Northern Europe at least you can almost always find an Asian store close to you as there are huge diasporas here. One other thing to try is talk to your local Japanese restaurant to see if you could order some ingredients from them since they probably have a supply chain (they'll probably be happy to help if you are passionate about their cuisine and can make a little money on top of that). Finally, only shopping is always an option, with deliveries all over Europe!

[@DavidHodgkiss]

When is the cooking RPG coming out? 🤣 Who would be the final boss?

[@emjdedios]

Your mom of course lol

[@commentarytalk1446]

Adam Liaw Ramen was a good video to learn from. I'd be interested in nutritional takes on Ramen dishes. I think it is already off to a good start using broths.

[@emjdedios]

Can you do one of a Japanese chef with no English subtitles please? :D

[@typerightseesight]

I wonder how often this guy eats ramen because I've been on a kick and have eaten at least 2 bowls a day for the passed like 3 weeks. I used to eat them everyday. but just the instapacks.

[@coreygilles847]

I must say that I like a ton of broth when I have soup

[@collinleeAMV]

Me personally for any type of ramen, 300 ml of soup, 2 tbsp of tare, and 1 tbsp of oil is perfect. Nothing's fighting for attention 😁

[@grantarthur9721]

He added vinegar to offset the sweetness of the sugar and mirin

[@Puzzled78Kitten]

seonkyoung longest ramen (traditional shoyu ramen recipe) Chef Sheldon Simeon (munchies KZbin channel) -- how to make saimin

[@rikvanderbruggen988]

You should also check out axel's (frenshguycooking) ramen videos. He has a whole series in which he has videos for each part of a ramen bowl, thats where i learned how to do it

[@Sieban]

How about you attempt to comment on your earlier videos? A commentary on your earlier work and how you have improved on certain aspects?

[@dylanbeschoner]

The soup is the best part so I think 400-500 ml sounds great

[@nyquilnu2221]

400mL of soup, 40mL of tare...Gonna need extra noodles for that bad boy lol.

[@fatmaalawadhi4720]

Hi

[@WayofRamen]

Hello

[@fatmaalawadhi4720]

@@WayofRamen I really enjoy your videos, great content 💕💕

[@JustMeZeed]

Please please watch "How to basic's" ramen video!

[@drec9267]

This is actually what I used (Adam's tutorial)

[@billy4eyes512]

Here's Adam eating ramen in Kobe; kzbin.info/www/bejne/fnWcgHSgrsSjbNE He's also a past winner of Masterchef Australia. He's obviously very technical in his cooking processes.

[@itsmederek1]

Jamie olliver!

[@VOIDVIDS]

Break down Ivan ramen

[@antheaxe7340]

ULTIMATE CHEF Vs. CHEF RAMEN BATTLE | SORTEDfood, TERIYAKI RAMEN NOODLES RECIPE - SORTED, A Chef makes INSTANT NOODLES Gourmet!! | SORTEDfood 3 Rame Recipes Compared (5 min vs 1 hour vs 8 hours) SORTEDfood

[@RunEscaqe3]

I must be completely honest... when Afuri made their first ramen shop near my house I went there and was disappointed on how boring it was. I felt it was overdoing the clean aspect of chintan just like all the other new recent ramen places that try and tailor to high end foodies. I know it isnt super related to the video but as Afuri was mentioned I had to say. Afuri is often in station areas and business areas of Japan and people that want to eat there are tired after a long day. That super clean chintan simply doesn't resonate with me and it seems more like a ramen fit for somewhere else. Also its overpriced.

[@T3haw3som3g33k]

I actually went to the afuri in Portland once and had a similar takeaway. I honestly feel like it could have greatly been improved by more tare. And yeah it cost like twice as much per bowl as it really needed to.

[@RunEscaqe3]

@@T3haw3som3g33k Thats cool, The one I went to is in Azabujuuban station.

[@justalpha9138]

Their bowls taste pretty solid imo. Although the absolute best ramen I've ever had aside from a couple of the bowls I've personally made is a shop in Prague. It was unreal how good it was.

[@freestinje]

My name is Andong would be great

[@Tschudenizer]

16:55 "..invests all stat points into Ramen as myself .." - I great you fellow role player (as in pen & paper or rpg gaming, not the weird type).

[@suncu91]

why don't people cook noodles in the broth?

[@tanmaypanadi1414]

the noodles have some dry starchy flour to them especially if they are home made it can be a lot of starch and it will spoil the taste to it's safer to not spoil the stalk that you spend hours making with starchy lumps.

[@ZagorTeNayebo]

Restaurants don't do it because boiling many orders of noodles will cloud up the soup and make it taste off, I don't think this matters for just a couple bowls of ramen at home I always boil them in the soup to save on dishes

[@jboy2621]

Ramen from Hiroyuki Terada. Hiro Sushi Diaries.

[@MasterGeek360]

I think the word you're looking for is "gamey".

[@Nixdigo]

Olive oil is kinda ok on it's own

[@drk_blood]

Guga food for sure !! ❤️❤️

[@user-hk7hz9cn7v]

Seems like a lot of sugar…I prefer the salt side of things but I’ve never tried his recipe so I can’t say

[@justalpha9138]

It kind of is. I personally don't put any sugar in my tare and sometimes my chashu because I try to keep my ramen as healthy as possible, and try to make my ramen as delicious as I can get it without resorting to sugar.

[@franknogradi]

I disagree with you in that fat thing. Animal fat can create those nice and shiny bubbles on the surface of a soup. Just make a nice old chicken soup what cooks for about 5-6 hours. There’s nothing nicer than those nice and shiny bubbles

[@KenDanieli]

13:00 "480 ml of soup is a lot" The guy is twice your size, maybe more.

[@choicelam]

i tend to do about 180ml to 200 ml of soup, because most people cant/wont drink it all anyways. why waste my hard work when i put in so much work into it.

[@adrieleje851]

I've also done this! Even for myself, on some late nights after work when I don't want to drink so much soup.

[@straddlemyvarius]

Yah, if you’re cooking 2 strands of noodles. Otherwise, this is criminal.

[@tanmaypanadi1414]

that seems like a good amount for me too anything over 300 seems a bit too much soup and gets too repetitive taste wise. if I am hungry I might just end up fixing another bowl for me the joys of cooking it yourself.

[@sea-ferring]

Guga Foods are a joke - don't even waste your time with them.

[@chrismeriam9942]

I think you’re a little bit out or your element

[@TheD510addict]

I'm not going to lie. Afuri in Portland (both of them), are not very tasty. In fact, most of their menu is pretty soso and very overpriced. Mayne it's the ingredients, maybe it's the cooks....just not very good. Certainly not worth the high cost.

[@WayofRamen]

I never tried it but I heard the Tokyo one is pretty good.

[@TheD510addict]

@@WayofRamen That's a whole different story. Afuri Portland is very Hipster, serving affluent young white people. They'll gobble up anything with a name. A prominent Japanese shop, serving Japanese people that have other good options, is a different thing.

[@ni4egonovogo]

when I first started learning how to cook ramen, I didn't like Adam's recipes.

[@sethrobbins9421]

Channel is going downhill.

[@WayofRamen]

Just doing what I can do. I got a 7 month old and it's summer vacation for my other kid.

[@tanmaypanadi1414]

I would have never been introduced to this Aussie chef if I had not seen this video so it's not going downhill for me at all infact its opening up new avenues for me to grasp knowledge.

[@ubertoby]

I used to really enjoy your videos, but watching an armchair enthusiast comment on professionals just isn’t right. Open a restaurant & we’ll see if you know what your talking about.

[@tanmaypanadi1414]

well an arm chair commenter on an youtube video must be really fun job good luck with that and enjoy your ramen 👍

[@ubertoby]

@@tanmaypanadi1414 you referring to me?

[@UndrState]

I feel like I learned a lot from your reviews of others' videos . Thank you .