How to make Double Soup Shoyu Ramen

[@mikkosantiago20]

Thank you for everything, sensei.

[@fabioconsonni3232]

What to say: this channel is 15 years late fro my desires, but at least here it is! Thank you kaonashi: I am learning a lot of things and tricks

[@nuggers23]

I found my fav ramen yt here 🍜❤

[@ramenbatman]

another great video , thank you

[@tetsshima]

Just art, like always!

[@hampusw]

Amazing. As always.

[@Just_Enni]

Just perfect!

[@michaeltrimble7680]

I’m in the phase of trying to really nail the stock. I’m getting closer each time. Dude! So much schmaltz! Great yield on that broth!

[@gerelt-odbold5990]

Nice 👍

[@milosparico3889]

Thanks a lot for posting, mate! You've just got 1+ subscriber (^:

[@kurikokaleidoscope]

𝑻𝒉𝒂𝒕 𝒍𝒐𝒐𝒌𝒔 𝒂𝒃𝒔𝒐𝒍𝒖𝒕𝒆𝒍𝒚 𝒅𝒆𝒍𝒊𝒄𝒊𝒐𝒖𝒔👺

[@fmgjcoppens]

Hello Ramen Kaonashi. I have a question about the pork and chicken soup. What is the final stock yield? Do you keep the moisture level in the pan at 2.8 L all the time so you end up with 2.8 L of strained stock in the end? Just so I am able to calculate the final concentration. Thank you. I'm looking forward to more of your ramen videos :)

[@RAMENKAONASHI]

hello thank you for watching! in this video soup is almost 2.8ℓ.because the soup is simmered at 90℃〜95℃ without reaching boiling point so there is less evaporation.

[@fmgjcoppens]

@@RAMENKAONASHI Thank you. So the final concentration is about 1 mass unit of pork/chicken to 1 mass unit of water. That is good to know :)

[@marlon6664]

That kansui is too much 5g?

[@Lorenzo-ke2vr]

Hi! Was 78°C for 2,5h really enough to make it that tender? Did fats and collagenes break down too or were they still chewy?

[@RAMENKAONASHI]

hi thank you for watching! Collagen is softened at 75°C, but in this recipe that is not too long, but just soft enough to be chewy. It takes about 7 hours for it to be soft enough to melt :)

[@rachellovecat]

Are all your recipes for a single portion?

[@milosparico3889]

Nope

[@rachellovecat]

How many portions does your soup make?

[@RAMENKAONASHI]

about 5〜8portions :)

[@rachellovecat]

@@RAMENKAONASHI thank you!

[@milosparico3889]

I have an important question about the chicken you use to make your soup. What do you do with the "left overs" You just throw them away? I always see people saying that all the taste from the chicken has left the meat etc, but it feels wrong to just throw this huge amount of meat in the trashcan /:

[@RAMENKAONASHI]

hi!thank you for watching! When the cooking time is short, I make it into curry. If the cooking time is long, the soup can be strained and cooked again over high heat to make a paitan soup.

[@milosparico3889]

It would be awesome if you made a video explaining how to use these left overs! Like how to make this chicken curry you said, for example

[@carliiuxiiz]

I second this proposal ☝🏻

[@yourdailydoseofanime19]

@@RAMENKAONASHI please tell me you've made a video about this :

[@dwigiriyawan3653]

Please make another halal ramen video... I really interest with your recipe

[@RHCPNEVERDIES]

BOMA DESU