How to make Black Garlic Oil Tonkotsu Ramen マー油豚骨ラーメン

[@danieldelarosa8222]

Hi, the water you add to the soup is hot or just room temperature? Thanks for all the recipes

[@Jameskwan789]

Hello, I was try to soak Shitake, konbu, and katsuobushi around 10 hours, but its looks like slimmy. How it can be ? It's looks totally different with yours

[@isharagangadin1918]

My black garlic oil became solid in de fridge😅

[@thebitcoingarden]

great blackend garlic oil method thank you

[@richardhislop-harvestthena4882]

Thank you so much for showing us in Virginia USA 🇺🇸 how to make good ramen at home! There are no great Ramen shops here in my town that are good so I have to learn to make it at my home. Thank you! I love Tonkotsu ramen with black garlic oil with good Chasu and soft boiled marinated egg! I can’t wait to try making fresh ramen noodles too! Thank you!

[@erikaml2944]

I can’t believe it you taught me that delicious black garlic oil. I went to Tokyo in May this year and it was a restaurant in the area of the game neighborhood and I ate a ramen with that taste a garlic and on the surface of the ramen was black ( I thought maybe special garlic sauce) so I search for it in different stores but could find it. I thought well maybe I just have to return to Tokyo 😅and forget about to find what was inside of that ramen. Thousand of thanks 😊.

[@DotaRamen]

Hi chef why do you use pork fat instead of pork lard when boiling the soup?

[@lucaradice8480]

How many portions can I make with these ingredients? Thx Chef

[@beginnerschannel5948]

what......? N'yojing to watch your video . from the very start ikaw po ang gumawa pati men, i love ramen too much . pati sa soup { DASHI } dati ka po bang chef.....? tabetai .

[@jimmychoose215]

SO the secret to milky, rich Tonkotsu broth is straight Pork Fat?! I'M DRINKING PORK FAT ?!!?!!?

[@Yeomae]

tastes great

[@BillysWild]

Absolutely beautiful video. But you should be starting with the broth/soup.

[@dhdhdhhdhdhd7686]

Haha 69

[@davisssss69]

Hello Sensai I went to my two Japanese groceries and cannot find Sababushi Can I change for Bonito flakes or something else? Thanks you

[@phamhuy8436]

sardines will do just fine

[@elpastor7155]

hi, chef! how many ml of water was that for the noodles?

[@albertocajugao3373]

Hi Bro very nice sharing ideas what kind of flour do use for noodles i am in europe which flour can i used?

[@fmls8266]

Normal flour should do, I use 0 type italian flour and it's nice

[@dannychane]

Hi Ramen Kaonashi, how to make Menma properly?

[@ellioth8917]

Amazing video! I just discovered your channel and I have to say that you really have this down to an artform. I'm looking forward to checking out your other videos. Also, I'm a big fan that you do not use MSG for your recipes as I've always thought ramen, or food in general, should naturally taste delicious after all the hard work and time put into it. MSG just feels like cheating yourself and that you may as well have tried less if you were just going to shortcut it with a tastebud hijack. Subbing for both that & the recipe itself. Great work, my man. Looking forward to more!

[@jaywai530]

How to store the left over black garlic oil and how long can it last? Instead of using pork lard can we use vegetable oil?

[@RAMENKAONASHI]

hi! It can be stored in the refrigerator for a while. You can store them in the freezer for even longer. Vegetable oil will give you a refreshing taste, but I recommend pork lard :)

[@christianrumayar537]

Ramen is my favorite noodle......it is really help me to make a good Ramen, especially halal ramen ( I am Indonesian)....

[@michaelgraf6773]

just out of interest, is there a reason why you didn't grill your chashu slices as it's done most of the time?

[@soulpath1]

Can I use minced garlic instead? I just wanna put it in a food processor and mince the garlic instead of slicing each of those slices lol

[@RAMENKAONASHI]

I've never tried it :)

[@fabioconsonni3232]

Pay attention: it sticks to the bottom and obviously, it burns very fast.

[@saulponcedeleon7266]

everybody talking about the mayu but no one about the yellow-ish soup. looks so good!

[@loganpriest6029]

Yea the chicken profile in tonkotsu broth is actually delicious and I'm fairly sure this is how they do it in Kumamoto as well. Can imagine that slightly lighter soup with the punch of garlic and a strong tare is what makes this perfect.

[@fabioconsonni3232]

Maybe... because of the title of the vieo?!

[@jeferykusnadi96]

HI LOVE YOUR VIDEO Can you explain why we have to simmer it for 2 hours and not just boil it with high heat from the beginning ? thankyouu

[@RAMENKAONASHI]

The first two hours of cooking on high heat will not bring out much flavor from the ingredients, so cook slowly on low heat to bring out the umami :)

[@doomshroom8430]

looks absolutly gorgeous! I will try it soon. love your channel, keep up the good work! greets from germany!

[@robertstevensonjr]

Great video. It got my attention.

[@i0wnyouXD]

Hi chef, looks great! I have one question. If I am correct the total boiling time for the soup is 4 hours, which is rather short for tonkotsu right? If I have enough time do you think that boiling for a longer period will result in an even more flavourful soup or would that be too long? Thanks in advance!

[@RAMENKAONASHI]

If you cook the soup for a longer time, you will be able to make a more concentrated soup, but the taste and flavor will change. I keep the time short to balance it with the ramen sauce :)

[@i0wnyouXD]

@@RAMENKAONASHI I understand, thank you for the answer! I am going to try to make it this weekend and am very excited for the results!

[@ahmedalsadik]

Also, interesting that the shoyu and oyster sauce in the tare did not make it too dark to spoil the white color at the end, when I do it it comes out more brown.

[@RAMENKAONASHI]

I use light soy sauce and oyster sauce that does not contain msg :)

[@ahmedalsadik]

I've tried soaking kombu in water overnight in the fridge, at your advice. But the second day the kombu had a slipery goey film on it. Is that ok?

[@RAMENKAONASHI]

I don't know what kind of kombu you are using, but as long as you can extract the flavor, I don't think the appearance will be a problem.

[@doomshroom8430]

its totally ok. some sorts of kombu generate slime.

[@hartman2000]

arigatoo gozaimasu, sensei!

[@RAMENKAONASHI]

arigato for watching :)

[@Shuggies]

😱🥰👏👏👏👏👏👏👏👏

[@rembautimes8808]

I love this channel. It makes ramen preparations an art form

[@shawngipson5403]

Would you consider showing a tsukemen recipe next?

[@Ka0ziun]

Love your channel you have taught me so much about ramen making, love your simple and commentary-less editing ! If only I could show you how my ramens bowl has improved since im following you ! That oven baked chashu recipe you had shown on the miso ramen is SO GREAT ! Thanks a whole lot once again !

[@skepticfucker280]

I want some!

[@nitemare3904]

How much Umami do you want to have in your Dashi? Yes.

[@alponching002]

Hi brother Kaonashi, could you please teach also how to properly roll dough. Step by step process including the thickness per setting and the lamination technique. How many millimeters per adjustment etc. Thank you for the recipe always.

[@RAMENKAONASHI]

thank you for watching! i will try next time :)

[@alponching002]

@@RAMENKAONASHI I will definitely look forward to that brother! Keep safe always.

[@eXaDredanox]

Any way to Order Hokkaido Ramen Flour? Or what Flour do you use exactly?

[@RAMENKAONASHI]

The gluten content of wheat flour for ramen is about 10% to 12.5% :)

[@fmls8266]

What can I use instead of Sababushi? Katsuobushi maybe?

[@RAMENKAONASHI]

yes :)

[@ppBizU]

The best source of knowledge about true Ramen. I've done 3 your recipes and all the time it was top quality. Cheers!

[@fabioconsonni3232]

I swear that MAYU, the black garlic oil, is the thing that brings tonkotsu ramen, and a lot of other asian and european dishes, near to "heaven level". Mayu is the stairway to heaven. Great version of Tonkotsu, my Sensei!

[@Boka-and-Joka]

Как всегда, супер!

[@cosmicspidermanx9569]

Let me know when your cookbook is up for preorder man, I'll buy 10

[@erimk235]

Ramen Kaonashi cookbook awesome idea 💪

[@kichu12354]

Indeed

[@juzOne]

I would add chili oil and it's perfect for me

[@erival7108]

Looks great, thanks for the video! The background music during the video is good too, keep up the great work.

[@zerotakahashi822]

#kurodaph 🍜 their Kuro is goat 💪