How to make REAL Tori Shoyu Ramen (Recipe)

[@ryewinter1881]

Yep, this is it. This is the video that makes this my favourite youtube channel on the internet.

[@WayofRamen]

Thank you so much!

[@jotaropingu]

Tis true

[@fionawesomesauce]

does cooling the ramen ruin the flavor, though?

[@kermitmurder5536]

@@fionawesomesauce the faster you cool it down the less it will impact the taste. You should cool it down though.

[@JohnDoe-xo2yf]

I know right?

[@tinayu3505]

To get all the chicken oil separated, cool the broth and wait until the oil congeals into solid

[@WayofRamen]

Thats a great tip. I'm not sure why all the Japanese recipes do it when its still hot.

[@mangleyben4126]

@@WayofRamen probably hungry lol

[@timo.eppler]

probably tradition

[@longfade]

I imagine a fat separator would work too?

[@gregmcevoy3146]

​@@WayofRamen Often when the soup cools and is reheated it loses flavour/umami, so you want it served fresh.

[@airsoftfreak11]

I started making ramen because of you, and an old man I watched make ramen from a cart :) I make vegetable broth most of the time from leftover: onions, leek, peppers, carrot, celery, garlic, mushrooms, and bay leaf. I added some dried seaweed at the end to soak for 5 min and then removed it before straining not sure if it added to the flavor or not. its not chicken beef or pork broth but its a great base I found for all the Umami very delicious. I will be making a chili oil, kimchi and gochugarang to add even more flavors. thanks way of ramen, I may not be doing traditional Japanese ramen but watching your processes and then taking my own spin on them has proven to be fun regardless.

[@slanginnoodles9865]

Great results man! I usually skin my chicken first before starting the soup process and use that to make my chiyu, and then after straining I make a really similar kagashi topping with the leftovers, except a drain it of oil and fat and then run it through a bullet. Man we should hang out, wed make some killer bowls 🤣

[@WayofRamen]

Slangin Noodles thanks for checking out the video! If you’re ever in Hawaii let me know!

[@Berkana]

If you're going to add vinegar to add some acid to balance the umami and oil, try using a little bit the Chinese black vinegar (Zhenjiang/Chinkiang vinegar). It works great with very umami soups. Give it a try. You won't be disappointed. Even a little bit will do the trick.

[@unthantila559]

like the way you say "this much of sake, this much of mirin" kinda easy to understand and very flexible

[@brendacaraballo781]

I've been watching a bunch of your ramen recipes because I want to make one. After seeing this in the morning, I saw the stewing hens and was surprised! I think I'm going to try this out sometime next week! I'm excited

[@prnzssLuna]

Made this today for my sister and her boyfriend, and man it was *good*. Chose different toppings, but still really good

[@onocoffee]

Tori-based ramen is my favorite. Reminds me of where I learned about ramen - the old Daruma Ramen at Samsung Plaza on Keeaumoku. Miss that place.

[@hungrypeople]

Wow I really love watching you cook the different types of ramen

[@gian323]

Miss these vids bro but I'm glad you're doing well

[@thegoodgeneral]

Same

[@masvidal4748]

This looks so delicious!! gotta give this a try one of these days. keep 'em videos coming brotha!

[@WayofRamen]

Thanks very much! It's really easy if you have a pressure cooker so yeah give it a try one day!

[@m.t-thoughts8919]

Pressure coocker for makeing anykind of broth or demi glaces, that's next level genious! 🤯🖤

[@angelicachristie3371]

I tried this and it came out delicious. Thank you for sharing the recipe ❤

[@WayofRamen]

Thanks for trying it out. I've learned a lot since this video so I'll have to do an update eventually.

[@alexill]

Loving it. Looks “ridonkulously” good! I’m pretty sure my local grocery stores don’t sell stewing hens, maybe I’m wrong?

[@WayofRamen]

I don't think they're commonly found in supermarkets that's why I was kind of surprised to see them. The supermarket closest to my house is owned by Japanese supermarket chain so we have a lot of Japanese / Asian ingredients.

[@DrFeelgood780]

Maybe at a local farmers market or a butchershop!?

[@demsla]

I've got a few middle eastern butchers in my area and they all carry stewing hens

[@loneoceans]

For those in Washington or Oregon in the US, Uwajimaya sells the exact same stewing hen brand, in the frozen section, and they're really cheap too!

[@pinkmonkeybird2644]

Check out your local ethical farms. I get stewing chickens from a local farm. I also buy my eggs there, so it’s kind of a full circle kind of thing that appeals to my sensibilities. It’s true, you get the most amazing, flavorful, and beautiful stock from those old hens. I attempted to use their meat the very first time I had cooked with them, and quickly saw the error of my ways. It really is completely inedible.

[@umbrellacorp.]

Way Of Ramen, Nice video. 😎 My wife and I love Ramen, we will definitely try it.🍜

[@graingerneil]

Mate, loving your videos! I’ve been skipping the Chiyu stage and I now know what I’m missing. Seriously, keep up the good work. Really excellent content and cool tunes to boot

[@WayofRamen]

Neil Grainger thanks very much Neil. Yes the oil is super important for ramen. It’s one of the 5 core components.

[@gozu9455]

Really upset when i binged your videos to find out your channel was not born until recently i want more videos.

[@WayofRamen]

I'm working on more vids! Thanks for kind words!

[@gozu9455]

@@WayofRamen thank you

[@nootnewt3]

I made this for me and my dad and we both really liked it. I used a green onion aroma oil though.

[@WayofRamen]

Negi aroma oil is really good! Thanks for trying it out

[@abhijitsaha139]

Man, I'm from India and I really love your videos and I wish I could taste the ramen you make. I also like your funny commentaries. Man, I just love your videos. And your ramen also. Lots of love from India. And thank you.

[@WayofRamen]

Thanks man!

[@Cullenium]

I love this channel. Thanks for what you do!

[@WayofRamen]

Thanks very much!

[@jeffhlewis]

Continuing my questions from the tare video :) 1 - If I attempt this recipe, would you recommend adding chicken feet? 2 - Can the soup be made ahead of time and chilled/frozen, or is it way better the same day? 3 - Same with the chiyu/aroma oil - will it keep in the fridge, or is it consume-same-day? Funny story - I was cruising one of my local Asian grocery stores (here in Milwaukee, WI - not exactly a hotbed of Asian cuisine), and in the freezers in the back of the store they had a bin full of literally the same stewing hens you have in this video - 2 for 5 bucks! I bought like 8, haha.

[@WayofRamen]

Yeah chicken feet would add a ton of body to the soup. The soup can be stored in the fridge for a few days then after that stored in the freezer. Some people say the soup tastes better after a day rest. The Chiyu aroma oil will last a few days in the fridge and then a long time in the freezer. Ramen is great in the sense you can actually prep the soup, oil, tare and toppings in advanced then just take them out of the freezer when you feel like eating.

[@jeffhlewis]

@@WayofRamen I made it over the weekend - turned out fantastic! Thanks for all of the tips!

[@rafaelvega3109]

En mi ciudad no puedo encontrar mirin o sake, puedo sustituirlo por algo como vino blanco? Vinagre de manzana o vinagre de arroz? Muchas gracias 🙏🏼

[@bered4894]

2:11 why do u make so much tare? Are you always using all of it up? How often do you make ramen if yes

[@thehowker]

One advice. If you do your stock day before, you can put all of it including fat into fridge, next day you will have solid piece of fat on the top, that way you will not loose single drop of stock and your oil will be clear without stock

[@ZeroKnigh00]

Just found your channel and I have to say it's an awesome channel that shows you how to make ramen step by step. Count me as a new sub.

[@WayofRamen]

Thanks very much for watching!

[@Daeliplanet]

I did a Shoyu ramen recently and was ok. I’m trying this ASAP, looks great sir!

[@WayofRamen]

Good luck Mark! Thanks for watching!

[@meridious3]

I love your videos!!! Keep up the awesome work!!! 💖💓❤️

[@WayofRamen]

Thank you very much!

[@bered4894]

2:43 did u squeeze all three?

[@PsychoEkan]

I'm assuming that most people already knew this but the reason the chickenfat is so yellow is because of the diet of the chicken. It's not uncommon that egg hens receive "colorings" in their diet to get a more deeply yellow yolk in the egg. When I say colorings it's often quite innocent, one of the most common one is carotene which is the orange color from carrots (a bit oversimplified but close enough for youtubecomments). Where I'm from you can buy cornfeed chickens and they also have really yellow fat (we only grow yellow corn where i'm from). The reason that you usually see really yellow fat in japanese videos is probably that it's extremely common to feed hens coloring in japan. It has to do some with the thought that a more yellow yolk is more "nutritious" (don't quote me on that, its from the japanology series). Most likely it probably came from there but now it's also because of people expecting eggs to have really "rich" and colored yolks so to keep up with expectations they have to feed the hens lots of "coloring".. Which I'd like to stress once again that its not any "harmfull chemicals", more likely just carotene ... which tecnically is a chemical but then again so is everything....

[@kstudios660]

Anyone know the title of the back ground music used in 6:11-13 please

[@longfade]

Hey man, your vids are GREAT. I took my time making this - my first ramen ever - and it took me about 2.5 days. The results were extraordinary. I learned a lot of great stuff making this and can't remember the last time I've been so knocked out by anything I've made. My head is spinning a bit, it's so good. Couple of questions: 1. what kind of noodle recipe would you recommend for this particular soup? 2. how do you usually heat up your chasu when ready to serve? I sliced mine cold from the fridge, then broiled in a preheated cast iron for a couple of minutes. Turned out great but I'm wondering what others do. Thanks again for your amazing generosity in sharing your knowledge and experiences.

[@justalpha9138]

You can check out Keizo Shimamoto's shoyu ramen recipe on this channel if you want noodles that will match this bowl well

[@justalpha9138]

I personally heat up my Chashu in the oven at 200 to 250°F for around 10-20 minutes before I serve my ramen to others and myself

[@justalpha9138]

I know this is late, but I've been making ramen for almost a year now so I thought this could be of usefulness to you

[@justinxiao1419]

Thanks so much for the tutorial, love this channel! Is there a reason to cook the chicken in dashi as in this video vs doing a double stock?

[@WayofRamen]

If I were making this today, I'd do a double soup rather than cooking in dashi. I gotta update all of the older videos :)

[@nilemg13]

@@WayofRamen Just scrolled down to get this "TIP". I said, this makes no sense will loose some flavor, thanks man! I love your channel! Greetings from Chile!

[@cant_standya]

That looks so good. I'm planning to make tori paitan this weekend, do you think the same tare and chiyu you used here would be good for a paitan too? I never considered using half dashi like that for the soup, I might try that too.

[@WayofRamen]

ramen components are pretty much all interchangeable. You can give the tare and oil a try with the paitan and if it doesn't work you can try different things. That's the good thing about keeping the soup salt free.

[@nmpoy]

old chickens take foreverrrrrrrr to cook but they so flavourful. they’re usually called dark chicken/hard chicken

[@WayofRamen]

Yeah good stuff

[@kirbyesque]

Keep up the great work! Can’t wait to make Tori Shoyu and eat it all week.

[@WayofRamen]

Thanks so much! Sorry for the delayed response.

[@ponytheprostituteonvinyl7591]

Ramen culture helped me with breaking down my first chickens, but after your first ones you know it instinctively :) (how big is you insta-pot btw)

[@WayofRamen]

Mark is the man! I got the biggest sized instapot they sell (I don't know actually how big it is).

[@chillcooking3119]

@@WayofRamen kzbin.info/www/bejne/qWO7mpxtntCroMk

[@come_den]

sorry for such a late reply on this! If i don't have a pressure cooker, i'm guessing I can just just make chicken stock on a low simmer for a few hours? And when would i add the dashi? Cheers!

[@JT1698]

Question: Does kombu make your liquid almost viscous? Mine had like, globules in it and smelled weird.

[@rosemarywatson8145]

I really appreciate this video. Thank you so much.

[@rebel4466]

"cook them until they're evenly burnt"... finally something I can relate to!

[@akmalrosli7862]

Im going to try this. Thanks for the video and keep it up ☺️

[@WayofRamen]

Let me know how it goes!

[@heyfella5217]

Ohhhh i can taste it through the screen!

[@vasilisvelopoulos3958]

One question. Where did you use the dashi?

[@JustForFun-no6gl]

Hey really enjoy your videos, Sorry if this is late, but for how long would you cook the chicken stock for, if you dont own an instant pot?

[@WayofRamen]

Maybe around 4 hours but it's important not to let the soup come to a rolling boil. If it boils the soup will get cloudy.

[@JustForFun-no6gl]

@@WayofRamen Thank you very much for the answer

[@DarkPhoenixTori]

Great vid! I love using a bit of vinegar too for a touch of acidity, but more so when I make my tsukemen broths though.

[@WayofRamen]

Thanks for watching! Yeah a little bit of acid is great to balance the soup.

[@binreaper54]

could you make a ramen recipe that does not use kombu because I can't get a hold of it in australia

[@SnoverGill]

omg definitely cooking this tonight

[@WayofRamen]

Good luck in the kitchen!

[@mewpeach9]

I’m so glad I found this channel. I had to subscribe.

[@WayofRamen]

Thank you!

[@mewpeach9]

The Way of Ramen you’re welcome

[@MVBB24]

Most ramen stall, restaurants and your self using this type of bowl to serve. Could you explain why? And where can I find this. Thank you

[@Tukhmemurgh]

I just made this, together with some elements from the sano-san video. Turned out great!

[@simpson6700]

wow this looked so easy!

[@fip82]

What did you do with chicken breast meat? It offers so much flavor. I buy these from my local Asian market and make clear stock in the instant pot (I don't blanch first) with 1:1 ratio chicken to water. I leave the breast on and just break the birds down into pieces and score the meat all over. After straining and separating the fat I put it back in the IP and simmer vegetables on low saute for about 30 min. Very good clear broth.

[@THEMithrandir09]

Gordon Ramseys tutorial to debone a chicken is amazing. Absolute noob here but after watching it I had no trouble whatsoever.

[@WayofRamen]

Thank you! Wil check it out!

[@THEMithrandir09]

@@WayofRamen kzbin.info/www/bejne/hnathHuIiK92pJo ;)

[@giannisniper96]

2:50 ever thought about using capons instead of hens? i guess it will be even more tasty

[@WayofRamen]

Never tried, but any type of chicken should work.

[@whitephosDonu]

Hey! Will there be much of a difference in flavor if I use just a normal chicken rather than a stewing hen?

[@AMHK1024]

Aloha, from Oahu and mahalo for the educational content :). What kind fo green onions are those? They seem very different from the green onions i get at the store.

[@zpetar]

Here in Serbia we say something like Old hen good soup. Even better than those you bought would be to use hens from some farmer who has them living out in open eating natural diet.

[@peterwan1808]

This looks amazing! How many people does this recipe serve?

[@liamcote1458]

Is there a way to do it without the pressure cooker?

[@paulyang748]

I wonder if adding chicken feet would add more flavor?

[@davidh9844]

Fascinating! I've been making dashi for several years - 3 cups of lightly packed bonito flakes steeped for 10 minute in 2.5 quarts of water, remove the bonito mass, then proceed to add soy sauce/mirin/sugar. The recipe came from the New York Times food section, and the broth is served with "your favorite noodles". I'm hooked on commercial green tea noodles. Your recipe isn't even close! Other than the use of soy sauce and noodles. Having recently fallen in love with all things Japanese and owning an Instant Pot, I have GOT to try this. Definitely more time consuming than what I've been doing, but boy, what a challenge. Oh, I have unlimited access to stewing hens, kombu, and all ingredients Asian at one of our local farmers markets here in Atlanta. If you do get this message, could you please give a shout out to the fancier Shoyu sauces that you have tucked in your pantry? I've got access to 10 million brands from China, Japan and Korea, but without sounding like a round-eye, they all look the same to me. Thanks in advance. - Dr H PS, my dashi freezes perfectly.

[@WayofRamen]

I have some shoyu for sale on my website, the usukuchi is really good for making tares

[@mooshiros7053]

should we use light or dark shoyu?

[@gudangrumahjogja]

Can we make ramen without any stock and broth?

[@LittleBigVillains]

Idk if you read these comments anymore, but if my local stores do not have stewing hens, can I still make a comparable ramen with just a normal chicken?

[@Pueo]

I just ate at S.S. Century in Tsujidō. They feature chicken-based rāmen. It is one of my faves. Your ending comment about a lemon slice struck a chord...they serve with lemon. Oisikatta!

[@WayofRamen]

Very cool! Glad you found a ramen that you like!

[@kozume4]

Can you do that without a pressure cooker?

[@janiselopez9793]

Beautiful!! I can't wait to try it. What kind of noodles you use?

[@WayofRamen]

Thanks Brittany, these were homemade noodles. I have some videos on the channel on how to make them. If you can find sun noodles, those are pretty good too though!

[@janiselopez9793]

@@WayofRamen yessss!! Please show me how to make sun ramen??? I love those noodles!!

[@janiselopez9793]

@@WayofRamen I can't find the video???

[@WayofRamen]

@@janiselopez9793 I have a couple of noodle videos on the channel. The whole wheat noodle video is the most recent one. You can also check out the ramen noodles from pasta video. That hack is actually pretty good.

[@robthevegetable]

Hey fella, I'm struggling to find niboshi in the UK and wondered if I could use katsuobushi in the tare instead (and would you still leave it in overnight). Also, is cooking sake good enough to use, or do you use something you'd be happy to drink? Never made proper ramen before, I've been collecting ingredients though and I'm close to giving this a go. Loving the channel and the podcasts...Keep up the great work!!

[@WayofRamen]

You can use katsuobushi, it'll give it a different flavor but still be good. You can probably use cooking sake as well but as with all things, the better the ingredients you can use, the better the food usually comes out. Thanks very much for watching and listening!

[@robthevegetable]

@@WayofRamen Great, cheers Ryan. Would you still leave it overnight, or would it be too strong? Thanks for getting back to me. As James Chant said, it's tricky to get such niche supplies over here, so unfortunately we have to make do with what we can find.

[@newvillagefilms]

​ @Way of Ramen Where did you get your double-sided measuring spoon seen on 0:09? I've been looking for something like that ever since I saw this Korean lady using one on her channel (kzbin.info/www/bejne/moPVnIqChMurppI). I just thought they're very functional and convenient than the ones I currently use. Most of the ones sold at Amazon weren't good. Thanks.

[@WayofRamen]

I got it at a Japanese grocery store

[@newvillagefilms]

@@WayofRamen Thanks.

[@kipz]

curious what you did with the breast of the stewing hen. just found the exact chicken you used here at the store

[@WayofRamen]

I tried to use them to make chicken chashu, but they turned out so tough and rubbery I threw them out. You can just leave the breasts on.

[@kipz]

@@WayofRamen ended up doing that! Thanks!

[@Velsbasketcase]

marinate them in shio koji then sous vide 8 hours and finish over charcoal.

[@Toschez]

Did you know the Hakata salt (not to be confused with Hakata, Kyushu) means foreign salt? The sea salt is actually Mexican and Australian imports, finished in Japan.

[@WayofRamen]

Oh wow I didn't know that! 伯方 didn't give me any idea that that's what that was. Thank you for telling me!

[@Toschez]

The Way of Ramen Sorry, I misunderstood a bit. 伯方 is an island that does exist in Ehime, but the sea salt is indeed an import (mixed with local seawater and finished in the traditional Japanese way). Hakata used to make salt 100% locally but Japanese government banned the traditional salt-making method in 1971 by banning sourcing of local seawater. Hakata island wanted to continue their tradition and negotiated with the government and won that compromise to use imported saltwater. That ban was lifted in ‘97 but Hakata island keeps the import method.

[@abrahamviktor3535]

Hi, I am curious. What do you think of searing the chicken first before boiling it in water? It should add nice flavor from the maillard reaction, but I am wondering if it would screw the broth in any way. Interested to hear your opinion on this!

[@WayofRamen]

Browning the bones or meat is not really done for ramen soup stocks. I'm sure there are some shops that do it, but most recipes just do a blanch if anything at all. I'm not sure why to be honest, it could just be what flavors Japanese people prefer.

[@abrahamviktor3535]

@@WayofRamen Thanks for the reply. Yeah, I don't see any recipes recommending to brown the meat. Maybe I will try next time! Thank you for posting this video btw. This recipe has been my obsession, I just got my niboshi yesterday, so I'm trying this recipe again for the 3rd time.

[@mikhailman]

@@abrahamviktor3535 I believe browning the meat give a slight roasted flavor to the broth. Not something you're looking for in most ramen recipes. Well, unless you're a Michelin chef who's experimenting with flavors :)

[@StupidComb]

Awesome video recipe and will definitely have to try this soon. When I do get around trying, I might try to also use the cooked chicken carcass to make a niban tori paitan broth because there might be some leftover flavour and collagen not extracted in the short pressure cook (based on a recipe article by Serious Eats). A quick question: what's the reason for removing the chicken breasts? It'd be too tough to cook and eat too, I'm guessing. Keep up the hard work - love seeing these videos come out!

[@WayofRamen]

That's a great idea. I should have done a second soup. To be honest I'm not sure why the recipes I used say to take out the chicken breast. I actually tried to sous vide them and make chicken chashu but they were so rubbery I couldn't even bite through them 😅

[@robertanchor]

How long did you pressure cook the chicken? I bought a carcass and some chicken legs.

[@WayofRamen]

Like 30 minutes but the important thing is to let it natural release.

[@robertanchor]

@@WayofRamen based on my carcass and wings quantity, it calls for 12 cups water and 1/2 cup of Sake,. Supposed to add 2 chopped green onions, 1/2 onion, 2 garlic cloves cut and smashed, 1 oz of sliced ginger after the 1st 2hrs of simmering. What would you approach be here for the instant pot and would you still put it at 30 minutes? My bad for all the questions.This is my first attempt at making ramen. www.chopstickchronicles.com/basic-ramen-broth/

[@felipetruji]

i did the recipe, but the broth came way too thin :( i even had the hen's feet wich i used to add more colagen, but at the end it didn't helped much! still my first bowl of ramen, so thanks a lot for sharing and the taste was great, just the consistency of the soup was lacking a bit!

[@MaximillianDaniel]

WHat if I don't have an instant pot? Can i just boil the chicken over a stove? And how long would that take? =/

[@WayofRamen]

yes check out the taishoken mori soba video. that is a solid chicken stock recipe that you can use for any ramen, not just tsukemen. you just need to adjust the ratios of soup to tare.

[@merricks4234]

can you please make garlic mazemen? thanks

[@gideonshapiro1920]

I’ve tried about 10 places in London - supermarkets, fancy butchers, non-fancy butchers, etc. - and I can’t find stewing hens anywhere. Can anyone help? Is it just not a thing here?

[@TheKadato]

Hey youre making a sorta different Tare from your other Shoyu tare video. Is it correct for me to assume that the details dont matter?

[@WayofRamen]

Yeah I try out different tare's all the time.

[@Bboydragon25]

Looks really good. Did you use a blow torch for the chashu?

[@WayofRamen]

No I broiled it in a toaster oven. I asked my wife to get me a blow torch for Christmas just for chashu 😅

[@Bboydragon25]

@@WayofRamen I'm thinking about getting one too. I think it's a good investment 😉

[@Mathewsman11]

How long would you boil it for if you didn’t have a insta pot?

[@WayofRamen]

Around 4-6 hours at just under 200 farenheit. Don't let it boil.

[@Mathewsman11]

@@WayofRamen I just finished my first bowl!! It was really good. Thanks for the video

[@brendacaraballo781]

I've made the eggs and the chashu. Tomorrow I'll make the broth part. For the tare, can I use Bonito flakes instead of the niboshi? Its really hard to find in the area and they haven't had any in a while.

[@WayofRamen]

You can, it'll be slightly different but it'll be ok

[@brendacaraballo781]

@@WayofRamen thank you for responding! It still came out pretty amazing! I would Definitely try to make this again.

[@Raa295]

Can i substitute niboshi With katsuobushi on making the tare?

[@WayofRamen]

You can but it will taste much different so I can't guarantee the results. Usually people add katsuobushi right at the end and let it steep.

[@Raa295]

@@WayofRamen I'm still confused as to whether the niboshi is anchovies or sardines, i can only get dried anchovies near my place not dried sardines

[@gamechakraform7462]

Love the music!

[@jianzlive]

If I don't have an instant pot, how long should I boil the chicken in a regular pot?

[@WayofRamen]

It'll actually turn out better if you do it right with a regular pot. Simmer it at low heat for 6-8 hours. Keep it simmering just under a boil. It'll get cloudy if it boils. Good luck!

[@lunabuna015]

How long cooking time for the soup do you recomend if you do not own a pressure cooker? :D

[@WayofRamen]

Without a pressure cooker you need more chicken then let it go on the stove for about 4 hours

[@thetipsycookery8268]

Looks amazing!! Stomach growling!!!😍😍😍

[@WayofRamen]

The Tipsy Cookery thank you

[@Flutttershyyy]

Great videos, keep it up!

[@WayofRamen]

Thank you

[@jameskwon7617]

So with your ingredients, how many servings and what size per serving?

[@WayofRamen]

I usually do 300ml of soup per bowl.

[@tashatouhey5093]

How long could the tare and the chicken oil be keep in the fridge for ?

[@WayofRamen]

I usually keep it in the fridge on hand for about 5 days and put it into the freezer if I needed it to keep longer.

[@julekkluczek7365]

Hello, been watching this videos For some time now. How to cook the broth without pressure cooker? Any specific timing?

[@WayofRamen]

You can do this same soup by just cooking it on the stove for around 4-6 hours. Keep it at right under 200 degrees farenheit. you need more chicken though as the water will evaporate too quickly if you don't have enough volume.

[@zhaooooOOOO]

Did you buy the stewing hen frozen?

[@WayofRamen]

Yeah. I defrosted it in the fridge overnight

[@amiliras5537]

Hey! I've read often, that the tail can make the soup taste bitter and gives of a lot of fat, which wouldnt be bad at all, but i worrying about the taste so i will freeze it until i fknd some answer. Any experience on that much appreciated and i wish you all a very happy, hopefully much more untroubled new year!

[@WayofRamen]

I usually don't add the tail and these days I don't add the dump sticks either.

[@astinng88]

how do we store the chiyu once we made it ? can we keep it at room temp??

[@WayofRamen]

Fridge for a few days then if you dont use it, freezer and it will last a while.

[@maxhoppner5738]

really like your recipes but you should provide a method for people who do not own a pressure cooker

[@triton4676]

How would we make the broth if we don't own a pressure cooker?

[@WayofRamen]

you can keep it at a bare simmer for 6 hours.

[@triton4676]

@@WayofRamen thanks!

[@simonmarineau8265]

Can you keep the tare in the refrigerator for some weeks?

[@WayofRamen]

Yup it lasts a long time in the fridge

[@Lacuro]

I like your style. Finding anything that's available and using it without precise measurements.

[@WayofRamen]

Thanks. The downside to what I did in this video is, this tare came out so good and I've never been able to reproduce it lol. I get close but this first batch was by far the best shoyu tare that I've made.

[@richardh.1600]

Any idea how much niboshi, mirin, sake, shoyu specifically?

[@WayofRamen]

I wish I did because the tare I made in this video might have been the best shoyu tare I've ever made and I have not been able to recreate it.