How to make Gyokai Tonkotsu Ramen 魚介豚骨ラーメン

[@RAMENKAONASHI]

Hope you enjoy this video! Please like and share this video with your friends! Leave a comment on what you think of this recipe :)

[@nancyrahif8442]

This is beautiful to watch. I’m still watching the recipes even though it’s impossible to find half of the ingredients in my country, yet I enjoy watching you make them 🤩.

[@ericdesilva6127]

I tried this recipe and it was AMAZING!! Perfect ratio of broth vs tare (experimented with the quantity of tare and 25 ml is indeed the ideal quantity). The broth was delicious! Thank you so much for posting this!

[@RAMENKAONASHI]

I'm so glad you like this recipe! Will love to see how it looks, please feel free to tag me if you post on Instagram. And hope you try other recipes and tell me your comments too :)

[@ericdesilva6127]

@@RAMENKAONASHI I am sorry, but I have no instagram... But I'm learning a lot from you!

[@jashwinkumar3373]

Wow, thanks for sharing every ingredient

[@camiller5087]

Very great !! For me, tomorrow it will be duck paitan ramen. Hope you will do it one day !! Kamonegi !

Thanks you like

[@codiroberts886]

Your noodle roller is amazing! Is it antique?

[@erjabie]

Love it. Thanks!!!!!

[@ierey_anatoliy]

someday I will come and eat everything that you cook. I hope I wrote it correctly)))

[@nmpoy]

im early uwu. thanks for another video

[@UnfoundTravel]

Wow!!

[@egiptoalemanraga3659]

Hi, what brand of thai sauce do you use?

[@egiptoalemanraga3659]

Hello, can you replace the sababushi with another ingredient?

[@holkn]

by the time i finished cooking i had aged 4 years, earned my doctorate in rocket science, got married, and designed the world's first warp drive.

[@ramenbatman]

welcome to cooking ramen

[@fujiyanto646]

Next halal miso ramen 😁

[@adrianpopa8203]

can you please make toyama black ramen next (:

[@teaumokoross8255]

nice

[@D3C]

Wowww this is amazing. What is the brand and make of your noodle machine? I need one as I waste so much noodles due to them not being straight.

[@RAMENKAONASHI]

hi thank you for watching! This noodle making machine is no longer available. It's only sold used in Japan.

[@D3C]

RAMEN KAONASHI Thanks for your reply! What is the name or style of noodle making machine for research? Many thanks. I may ship from Japan!

[@RAMENKAONASHI]

you try to reserch "ono noodle machine" :)

[@jesuszavala-neri637]

This is such a great recipe. Question: how much ramen soup did you yield after you strained it? Also, where can I get Hokkaido Ramen Flour? I'm in the U.S. If I can't, what is a good alternative?

[@RAMENKAONASHI]

hi thank you for watching! It's roughly 1.5 to 2 liters, enough for about 5 people. You may be able to find them in Japanese supermarkets in your country. If you don't have it, try mixing cake flour and bread flour in a 1:1 ratio to make ramen noodles :)

[@jesuszavala-neri637]

@@RAMENKAONASHI Thank you for the reply! After pressure cooking and adding water a second time, did you boil the rest with the lid on or off?

[@RAMENKAONASHI]

No lid. Be careful not to over-boil. If the soup reduces too much, you can add water more than an hour before straining the soup :)

[@antonkuznetsov3044]

Hi! Did you make naruto yourself? Why is it not included in recipe?

[@RAMENKAONASHI]

hi! I did not make Naruto :)

[@tuanlieuminh2647]

Sr. I do not know what is ramen oil?

[@ramenbatman]

trying to understand the reason for removing soup, and fresh water boil down and add back? What does that do? thank you

[@RAMENKAONASHI]

hi thank you for watching! It is to make the taste of the soup more complex. Emulsification is also faster.

[@rythmbynemisis]

Wherr do i get that exact ramen noodle cutter that you used?

[@RAMENKAONASHI]

this is old noodle machine from japan. now not for sale.only second hand :)

[@Just_Enni]

👏😋

[@jt671grow2]

What was the final amount of broth?

[@RAMENKAONASHI]

hello!thank you for watching! That's 1.5 to 1.8 liters :)

[@HaliHali2024]

I went to a restaurant here in the Philippines, I'm so disappointed with their ramen😅😅😅 they're ruining our expectations for Ramen, I want to make my own ramen😁😁😁

[@TheMaxalphaevan]

Some places aren't that bad. I've been to Japan multiple times and Ramen is just an entirely different experience over there. Here in the Philippines we get shops that get close to how they do it in Japan, but there would always be something that's missing. I would suggest that rather on focusing heavily on recreating Japan's Ramen, we should focus on making our own by using local ingredients to our advantage and create our own unique experience with Ramen. There is no two bowls of Ramen that is exactly the same in Japan since everyone has their own unique takes on it.

[@darujoyomukti9638]

Sir, i tried you ramen noodle recipe, some of my friend telling me, they had weird taste in ramen. After i found out , is a taste of kansui it's self, how to minimize taste of kansui itself, Recipe 20gr kansui 260gr water 700gr high pro wheat flour 20gr salt, Arigatou.

[@RAMENKAONASHI]

Thanks for your comment! Your recipe has too much kansui and salt in it. Add 1% to 1.5% kansui and salt to the amount of flour :) For 700 grams of flour, 7 to 9 grams should be sufficient. arigatou gozaimasu!

[@darujoyomukti9638]

@@RAMENKAONASHI how bout 0,5% is it still fine?? And about storage, i usually put in on plastic then in to chiller. How long would it last?? And how bout if i skipped resting method ??

[@RAMENKAONASHI]

Too little and it will have a texture like udon noodles, but I think 0.5% is fine. You can store it in the refrigerator for about a week. If you store it in the freezer, it will keep for quite a long time. By resting the noodles, gluten is formed and the texture of the noodles will become glutinous.

[@darujoyomukti9638]

@@RAMENKAONASHI sir thank you very much, i think i will open my own ramen shop😂, hopefully i can buy you a cup of coffee later. Yet still lot of practice