How to Make Tori Paitan Ramen (Recipe)

[@vividme_on]

I just want to say, this channel is gold. I see that the channel is no longer active, but regardless, huge thanks to Way of Ramen, you should know people like me are still using it and learning a lot of good things here

[@RKNancy]

8:20 That fried onion is one of the many delicious secrets behind hyderabadi biryani. Never fails to add flavor.

[@acidcraze]

Cool videos, going to attempt a tori-paitan later this week. Couple of things about your tare recipes. 1. Heating kombu past 80°C is a big no no. For Ma and Rishiri Kombu it produces that slimy texture but for all kombu it inhibits subsequent glutamate extraction. I.e. You're getting very little glutamic acid extraction once you go past 80°C. For maximum glutamate extraction, kombu should be cooked 1 hour at 60°C. Yoshihiro murata has covered this topic quite extensively. 2. Similar rules for kombu apply to shitake mushrooms. Soaking shitake at room temperature causes enzymes to decompose guanylates (umami component) into guanosine. Shitakes should be soaked in cold water for 12-24 hours and then increased rapidly to 60-70°C to produce maximum guanylate. 3. Water should be treated as an ingredient in japanese cuisine. Kombu will not extract properly in hard water. Kombu should ideally be extracted in soft water (below

[@jyc313]

Blah blah…

[@juliamlynczyk]

That is so informative! Where did you learn all od this stuff?

[@katafun5989]

thank u so much 🥰

[@nitemare3904]

Midway making ramen and this dude buys a new pot, because the old one is too small. Thats dedication.

[@WayofRamen]

I pretty much spent my entire youtube ad revenue on this video. The new pot alone was $130 hahaha. Thanks so much for watching!

[@nitemare3904]

@@WayofRamen you deserve every penny. Keep it up

[@arthas640]

I prefer my method of overfilling the pot and later regretting it when i spill it all over.

[@no_one7456]

@@WayofRamen for people reading this.. Uh.. Idk why he spent so much on a pot. But there are pots of the same size on Amazon(for example) at least 2x meybe 3x cheaper...

[@Alphonselle]

@@no_one7456 you cant get a pot on amazon in 1 hour now can you

[@kdouglas5293]

its so great to see how much the ramen has improved since the first episodes!

[@WayofRamen]

Thanks so much Kayla. Still learning and this bowl will more than likely look terrible next year haha.

[@eriknorlander5814]

Just wanted to share the best Tori Paitan I had in Japan: Janomeya Ramen, Kyoto. It was mind-blowing.

[@scottphillipsau]

That was my favorite ramen in the whole of Japan as well! So thick

[@salonmuslimahfarah2884]

Toripairan Shio Ramen is my favourite. I had this at Seirock-Ya and always come back for more. Love from Malaysia.

[@arthas640]

4:50 pro tip: if you're making a stock with onions and plan on straining then leave the skins on. It adds color and a richer flavor (I dont know if it contains glutimates but it has a more savory flavor that way). I havent tried it with the aromatic oil though so I'm not sure if the trick works there (it's likely to burn and you'd have to fish it out so I'm not sure if it would work)

[@DizzyBusy]

I wouldn't necessarily want my paitan to look brownish though. Everyone has their preferences, but I'd rather strive for whiter paitan.

[@whitelotus2516]

Wow I love that you kept that blooper in of the broken broth! I do this all the time and didn’t even know! Mahalo!

[@danm8004]

I made this broth and tare today for the first time and it was genuinely one of the greatest soups I've ever tasted.

[@directtoanne]

hey. i don't even like ramen that much but i watched this and the amount of time and effort that u put into planning one bowl as well as the scientific way you analyze this... i can tell you have a lot of passion about what u do and mad respect!!! honestly very much in awe of you

[@ashleydodd2729]

I have wanted to try my hand at homemade ramen for a long time now. And i think this is the recipe im going to use. Thanks for not making your videos full of trendy over hype.

[@WayofRamen]

Thanks very much Ashley. I hope it turns out well for you!

[@francescovalente592]

@@WayofRamen What's the volume of broth i should aim to get w/ 3 hens? (Wrote here cause i didnt know where else to ask)

[@ivandabi4670]

after watching this* want to make some ramen but I realize I don't have time to do that. Now I'm gonna go to the nearest ramen shop. thumbs up to this channel🔥 gonna watch all the vids

[@WayofRamen]

Thanks very much!

[@neon_wombat]

"Add 30grams of *Japanese thing*, it's like *other Japanese thing" Haha

[@WayofRamen]

Hahaha I know, these are some weird ingredients. I was following a Japanese recipe. Figured I should use the Japanese names if anyone ever wanted to try to make this because there aren't english versions of these things.

[@neon_wombat]

@@WayofRamen haha of course, it was more me realising I need to start at a beginner ramen haha.

[@brikhausgaming9474]

You've armed me enough that I feel confident to do this. It's not that complicated, it's just dedicated. You make learning ramen making easy

[@WayofRamen]

Good luck!

[@brikhausgaming9474]

@@WayofRamen You're a legend. I've never seen a creator comment on a 8 month old video. Thanks for sharing your journey

[@does_not_matter_91]

I've made this recently, and it was fantastic. Really creamy, great looks and taste, but I've paired it with oil made out of burned garlic. Paired with red onion as a topping and Kakuni pork, it was the best bowl I've ever made, so thank you!

[@justalpha9138]

I've made Tori paitan a few times and it's really really nice. Big ups for you making your own ramen! I know that I've had a lot of fun with it ever since I went down the rabbit hole! :D

[@ooseevip]

Watching this while eating my favorite instant noodles 😍

[@WayofRamen]

Those are good too haha

[@donttouchthisatall]

Awesome Video! Just for the fact that you use metric and precise measurements you deserve way more subs and a thumbs up. One question regarding the noodles: I read that sub 40 % hydration doughs are notoriously difficult to make and can actually destroy common hand cranked noodle machines. Do you circumvent that by kneading the dough with your feet?

[@WayofRamen]

Going under 30% is tough on the machines but you can do low 30s. The important step is hydrating the dough properly. Making the loose dough and resting it is a vital step that many people skip which is what causes a lot of the difficulty and the stress on the machines. Stepping on it prior to the machine also helps a lot.

[@msway94]

This takes soo much effort but I bet it is worth it. I still couldn’t forget the taste of toripaitan broth oh God it is soo good I could eat it every single day

[@mattnorwood6546]

I made this (apart from the noodles) at the weekend. The tare is unreal. I’ve made ramen a fair few times now but love trying different ones. This was sensational! I’m now confident in my ramen ability to try my hand at noodles. I’m definitely gonna follow your video. Thanks so much for your amazing videos.

[@joaonunes782]

the memes lmao! Great video, keep them coming. Done your "shame the pros" tare today to taste it tomorrow with chicken broth.

[@WayofRamen]

Thanks man! Hope it turns out ok for you!

[@MrUNOwen-tr1fz]

Hi, thanks for this recipe. How do you store everything for later use? - Tare -> does it need to be in the fridge? How long does it last? - Soup -> how long does it last? - Aroma oil -> does it need to be in the fridge? How long does it last?

[@justalpha9138]

As someone who makes ramen often nowadays, you can store the tare in the fridge for a long time, the soup lasts for around 2 weeks if you made it well, and the aroma oil can also last a decent while if you make one that's of high quality. Hope this helps!

[@thursded]

Was thinking the table's too low. Then realised you're probably eating the ramen on your kithcen bench, standing. LOL Love the video. Keep it up :)

[@WayofRamen]

Hahaha yeah I eat standing at my counter. I'm too lazy to move the camera to my table.

[@lanazoolander4165]

Made this over the weekend. It was really delicious. Thank you for sharing.

[@ugandan216]

It's sooo delicious, thank you for sharing the recipe! I still made in my style, but it's based on your recipe.

[@WayofRamen]

Thanks very much for watching!

[@jonathanpong4380]

Hey dude, after watching this and your Better Chasu video, I decided to try making a similar version, albeit quarantine version, meaning I didn’t toss out any aromatics. I made the chicken oil, strainer and tossed all the flavorful aromatics and chicken skin into the soup. Boiled the chasu directly in the soup, and used the tare as a marinade. It actually came out awesome, without really wasting any aromatics and flavors. Your videos have really inspired me to make more at-home ramen!! Keep up the awesome videos!

[@WayofRamen]

Thanks for giving it a try!

[@brewlian11]

awesome recipe video! The production quality and recipes are getting really good!

[@WayofRamen]

Thanks very much!

[@HoaNguyen-hr6gb]

Thank you so much, I am a big fan of ramen and I am always looking for the Japanese recipes. Thank you for your work.

[@nitemare3904]

Oh jeah baby. New ramen episode! Lets get it on

[@WayofRamen]

Thanks so much for watching!

[@bruceleroy849]

I can’t stop watching this channel!

[@WayofRamen]

Thanks very much!

[@bruceleroy849]

The Way of Ramen don’t forget about us when u hit 1 mil

[@blueriver8708]

So happy to find you, my sons love Ramen, going to learn and surprise them, will start with this one, thank you.

[@gabrieldover1003]

awesome recipe video! The production quality and recipes are getting really good!

[@justalpha9138]

How did it turn out?

[@blueriver8708]

@@justalpha9138I did not try yet, still thinking about the amount of fat in it, all my life I trim off all the fat out when I cook any broth. I bought the pasta machine though and tried the noodle, it turned out very good.

[@justalpha9138]

@@blueriver8708 The fat emulsifying into the broth is what makes Tori Paitans and tonkotsu ramen so creamy and nice

[@justalpha9138]

@@blueriver8708 Although you can also learn how to make great shoyu ramen which is the Chintan version of this.

[@juliekhlok8125]

I just tried your recipe and the broth is to die for, really tasty! It was the first time I tried making ramen and you make it easy to follow the steps, keep up the good work 👌

[@usafan96soren20]

Man that aroma oil (I did it only with onions) is what I wrote on a previous comment, it was a bomb. I don't know what I did but was delicious. I did your shoyu tare, leftover stock, rendered guanciale fat, ajitama eggs marinated with the tare, crispy guanciale and that egg oil...man was awesome. I'm for sure gonna make that chicken one. Much love from Italy ❤️

[@WayofRamen]

Thank you Manuel! This aroma oil was unbelievable. I have to try it with other styles of soup.

[@benlist8581]

A place in my neighborhood used to serve their tori paitan with a dab of wasabi (tube wasabi is fine) on the edge of the bowl. Restaurant goers are encouraged to add the wasabi around halfway, and give it a quick mix for a change up of flavor. It gives just a tiny bit of punch as you would expect, but even more so amplifies the umami as well. The result is almost buttery. Good stuff.

[@richieg-p6170]

I made this and was very happy with the result and so was my family. Thank you and your team. I had left over tare after the soup was finished and my son was craving tonkatsu curry... I ended up taking the tare and dumping a lot of it in with the pork chops i was going to use and sous vide them for 2 hours at 133F. I let them cool for about 30 min in the bag and opening it was amazing. I then finished it off with the standard panko coat (dried, flour, egg wash, panko) then fried to a crisp. Served it with a Japanese beef curry I made in the process on rice and now I will never be able to eat just regular-ass tonkatsu ... now I’m curious how chicken katsu will taste with it

[@bered4894]

3:25 how many servings did you get

[@abrahamviktor3535]

The recipe is super legit and the video is very clear & informative. Thank you so much for making this!

[@WayofRamen]

Thanks very much for watching!

[@richardhislop-harvestthena4882]

Can’t wait to try all these with my son learn how to make them! We love ramen!!!

[@slanginnoodles9865]

Nice work Ryan, looks great!

[@WayofRamen]

Thanks very much!

[@skimpae1653]

amazing to see that you still reply to comments

[@macademia_p7853]

YAY, Non-Tonko ramen! You really grant my wish, this was easy af recipe you gave us XD hope i can make it.

[@WayofRamen]

Thanks for watching!

[@edmorris5007]

Thanks for sharing this Recipe, and style of Ramen! I am a big Fan, of Chicken Based Ramen! Of course, Tare’ and Aroma Oil are key, to making any Bowl of Ramen taste great... I like your idea of using the browned Onion, Ginger and Garlic Bits, as an additional Flavor Garnish!

[@WayofRamen]

Thanks Ed!

[@Z020852]

For keeping the flavor balance consistent: 1. Make sure the bowl itself is hot before pouring, that way it doesn't act like a heatsink for the soup as a cold or room temp bowl would 2. That buys you a wee bit more time but still there's a reason why unlike a giant bowl of pho ramen bowls tend to be smaller and it's eaten really, really fast, with less regard for the hot soup vs one's mouth.

[@WayofRamen]

Hi Ezra, I do those things but I'm also very critical. I always judge the soup if I can drink the whole bowl. It's a skill that I have yet to master. The greats out their like Keizo Shimamoto in New York have nailed this. I still have a long way to go. Thanks for the comment!

[@Z020852]

​@@WayofRamen Are you by any chance in or close to SoCal? Check out Ramen and Tsukemen Tao if you can. I managed to fly in for a vacation soon after it opened and Sano Toshimasa himself was in the kitchen (maybe he's still there if he's not busy with expansion). It was great I was there Fall but like any actual Asian family, no matter how cold it is, ramen isn't seen as family food since we have to eat really fast and didn't have it as much as I would like over the winter.

[@VRietySociety]

i tried this with teriyaki chicken thigh pieces for toppings and mayuu insteal of the onion/ginger/garlic stuff broth was great. paired nicely with the teriyaki chicken

[@BillBraskyy]

_"Tori Paitan"_ is Japanese for "way above my fkn skill level dude."

[@sabersahoge2695]

more like "way above my gas bill"

[@rapiddescent]

the best ramen in Perth Western Australia is Tori Paitan. Brilliant.

[@toshsam]

I would like to see a champon recipe, I love your videos and the way you describe the processes.

[@WayofRamen]

Thanks very much! I'll look into it.

[@whodrewluu]

Beautiful job, its really great to critique your own work, and to show us how you’re growing. Keep at it, I will watch every video you make.

[@WayofRamen]

Thanks very much for watching! I appreciate it!

[@ieroshd7912]

using some of your ramen recipes to make ramen today! Wish me luck! On the last stages of making the tonkotsu! Wish this recipe came out just a couple of days earlier! But now I got something forward to making to next week! Also, I was going to recommend an 80/20 sodium carbonate/potassium carbonate mix as I way to work on your ramen noodles but I see you’ve already adjusted yourself! Anyways, big fan and keep up the great work!

[@WayofRamen]

Thanks very much! Good luck on your tonkotsu! It's a really challenging style to get right.

[@sohanaryal]

I am addicted to ramen making videos since last 2 days

[@Rirruto]

Damn Ryan! This vid was awesome and the bowl looked so delicious. Keep it up. Love the style of your vids. Been listening to the pod too.

[@WayofRamen]

Thanks very much!

[@niawatson9072]

Looks so yummy. Thank you for sharing.

[@DelZ3030]

I had some amazing tori paitan in the gion district of Kyoto. Favorite style hands down. You should give Tokushima style ramen a try! I don't see it get much love abroad

[@WayofRamen]

Thanks for watching! I'll look into that one. I really need to get back to Japan to try more styles of ramen.

[@marksustainable5227]

Nice one man. I especially like how you showed the method for your aromatic oil. I'm at the beginning stages of a batch of broth as I type this and might go for more of a paitan style this time. I usually do 4 1/2 to 6 hours and neither try to mash up the bones nor keep the fat for emulsification (usually keep it for aromatic oil). Without droning on too much you've inspired me to try something different this time around. Thanks, all the best.

[@WayofRamen]

Thanks very much for watching! You can actually do a chintan (clear soup) first with the bones, then after you strain it, but the bones back into the pot and use them again to make a paitan. It's a pretty common technique ramen shops and popups use to really stretch their ingredients.

[@marksustainable5227]

@@WayofRamen That's awesome, I might give it a go.

[@ashtonnw3166]

Amazing work! I just subscribed to your channel. Let me ask you 1 question. How do you prevent the broken emulsion at the end? Is it because there wasn't enough water?

[@benjaminmarkley169]

It’s been a long journey of trying to make ramen that is good in my house. I saw these vids in my feed yesterday and I’m ready to give it another shot thanks to you man!

[@WayofRamen]

Thanks very much for watching! Sorry for the delayed response.

[@Matois1]

Made this today with a few alterations. For the tare I used more kombu and shitake instead of katsuobushi because I didn't have any (turned out fine) and substituted the beef tendon for pork feet. It was all amazing, I used your chashu and ajitama as well

[@WayofRamen]

Awesome. Thanks for trying it out!

[@MikeSmith-ek6mc]

I do love the chicken broth but my favourite is pork and chicken. This is a very nice looking bowl. Well done

[@WayofRamen]

Thanks very much for watching! Pork and chicken is classic for a reason.

[@terrencethomas9094]

I made the soup base yesterday. The Broth came out a beautiful white color smelled great! I thought I was in the right track. only issue my broth didn’t Jell-O ties not sure what I did wrong 😑. My first attempt at making ramen 🍜

[@WayofRamen]

its fine if it doesn't turn to jello. the amount of gelatin from the bones and feet are what cause that. it does help mouth feel but if your flavors are good its not a huge deal. good job.

[@dragonflame583]

Jezus I'm almost drooling over my keyboard, so mouthwatering it looks!

[@danielbarrow969]

great recipe. quick Qs: 1) how many servings is this roughly, for purposes of scaling down the soup & tare? 2) what's the make of your gyuto?

[@bretthumphries7911]

I'm going to work on my aroma oil repetoire. Pro tip - add some room temp oil to help cool down the hot aroma mix, maybe some toasted sesame oil? We did that with our spicy topping.

[@WayofRamen]

Ah that is a good idea!

[@mnishiyama]

Amazing recipe as always man! Let me ask you a question, do you recommend using pressure cookers for this kind of paitan soups?

[@WayofRamen]

You can use a pressure cooker, but you still need to boil or blend the soup before you let it rest to emulsify. I usually use a pressure cooker but I wanted to try the old fashion way for this one.

[@lizethperez6433]

Great soup 🥰

[@nhrdy]

Congrats!! It looks so delicious!!

[@WayofRamen]

Thanks Connie!

[@snifey7694]

I never thought my thoughts of Chicken ramen to be transform from a trendy Ramen chain in malaysia where it is Halal, the broth bring depth to my tastebuds, as in when i think soup, is just clear or Creamy french soup, made from european techniques but the damn broth is a entirely new profile i have never tasted. So today, ill be a good boy and start making This toripaitan ramen. Wish me luck

[@schlammie446]

Did no one else notice the clever sound editing with the knife chopping and the Mario theme song?

[@КириллФейсбучий]

The best ramen channel 🔥

[@WayofRamen]

Thank you very much for watching!

[@szepmiklos-mihaj4160]

Still coming back to your video to check the way you make it even tho i made it a few times already❤

[@Arlegria]

Hellooooo !!!! 👋 😊 .... I made this today ..!!! Well,...... actually started 2 days ago and finally got to eat today. It was SO CREAMY DELICIOUS GOODNESS 😋 .. I wanted try your Ma-Yu recipe, so I replace the garlic & Onion oil with Ma-Yu.... Works really well too. Thank you so very much 🙏🙏🙏

[@WayofRamen]

Thanks very much for trying it out!

[@BakeWithTopz]

Just made this a few day ago. It was awesome! keep up the good work!

[@lisawong80]

I'm making this right now and it looks amazing so far. I have a ton of really pure looking chicken oil I've skimmed off the top and passed through a coffee filter, I might make my aroma oil with that!

[@justalpha9138]

How did it taste? Tori paitan is super good if you make it well. :)

[@lisawong80]

@@justalpha9138 It was delicious! Would recommend if you have at least 2-3 free days as it takes quite a bit of time

[@justalpha9138]

@@lisawong80 I've made it a few times before and I really really like it a lot. :) This week I've bought two whole ducks and I'm going to make a duck bone paitan ramen... :')

[@phillipgee448]

Yo thanks for the recipe man. I just made it and damn it is a great bowl of ramen. めちゃめちゃおいしですよ! I was just missing the 鰹節 but the タレ was an umami bomb. Keep up the projects!

[@WayofRamen]

Thanks for trying it out! I really liked how this came out too!

[@yaowong8324]

Nice effort man, looked great! Really enjoyed eating at Fujishiro a couple years ago! 🍜

[@WayofRamen]

Thanks very much! It tasted great but I'm sure the real thing was better.

[@LuckyM83]

What's the use of potassium carbonate baking soda in the noodle mix? Also can you explain why you choose that ratio , what's the reason of the two flower?

[@VincentImmortal]

Awesome video, my man! Thank you for the recipe, I will try this next. I made my gyokai shio ramen (with the shio tare video you did) and it ended up too salty. I used dried anchovies, dried squid, dried shrimp, and kombu! Sadly, I think the soup was already too salty so the tare wasn’t needed. Nonetheless, thank you for inspiring me to cook ramen again! Cheers!

[@WayofRamen]

Sorry your last ramen didn't turn out well. You want to keep the soup as salt free as possible, so you can adjust the saltiness 100% with the tare. Did you try to go lighter on the tare to try to get a better balance?

[@VincentImmortal]

The Way of Ramen I had the broth without the tare and it was perfect tbh! Can’t wait to combine it with a chicken or pork bone broth

[@mh8Dale]

9:56 No one: Auto Caption: “After 3 days of cooking, I can finally taste these 20 PYTHONS”

[@rookie7138]

I subscribed when you had 900+ subscribers. Now you're at 42k. Congrats sir!

[@WayofRamen]

Thanks very much for coming along for the ride!

[@thecaverns]

So glad you got around to making Tori Paitan. Looks fantastic, I’m definitely going to have to try your tare recipe... it looks awesome! Keep up the great work dude. By the way, where the hell did you get your hands on Sababushi? I have not been able to find it anywhere in California.

[@WayofRamen]

Tare was so good! For the sababushi, I had to fly to a different island and go to a speciality Japanese supermarket to find it.

[@scottjeffrey42js]

Bro I’m hype asf I found this channel more recipes!

[@WayofRamen]

Welcome aboard!

[@cricardol]

From what I heard, more water will also improve your yield with a better extraction... After that you reduce it to the desired concentration

[@bered4894]

1:54 why did you mix two kansui together?

[@bered4894]

3:33 what‘s the difference between a stewing han and a chicken carcass

[@scraperindustry]

Tori Paitan tsukemen was my favorite from Kichitora. It's been years since I've had ir

[@erel-sansvlog8613]

what is usukuchi shoyu & koikuchi shoyu? I cant find it in my region (Bali), I only could find "Kikoman Soy Sauce (Naturally Brewed)", is there any alternatives ? please I need guidance.

[@tombaenadaglio5425]

Man, Im blown away. Great content, great channel. Really a treasure. On a side note: What was the mistake in the soup? Did it needed to be emulsified? How can you achieve that? Because for what I've tried fat always separates from the collagen in the soup. Sorry for my bad english, not a native speaker. Keep the pro videos coming!

[@WayofRamen]

Thanks very much for watching! My mistake was I boiled out too much water from the soup and the fat and gelatin had nothing to emulsify back into. I needed add more water as it was boiling.

[@dreamyful]

Awesome video!

[@WayofRamen]

Thanks very much Adam!

[@ねこず戦う石丸伸二応援tv]

The char siu looks delicious!

[@WayofRamen]

Thanks! It came out well. I have the recipe for it in the previous video on the channel.

[@ziddship]

I finished making the broth before I realized my noodles went bad. Just eating thiswith a cracked egg and some tofu is still amazing

[@MyLanista]

Cool! Can I substitute Nibushi for dry anchovies?

[@sdazzle2460]

I'm going to try this recipe

[@bpc023]

As a fellow cooking perfectionist, I just wanted to say how much I appreciate your videos. There aren't many ramen tutorials out there (or info in general) so thank you!!

[@pd5156]

I dont get it. 6:30. What is the problem? I once tried to make a tonkotsu ramen with Adam Liaw recipe. I cooked it for 14 hours! Cool it down with ice cubes and the second day I had the very same problem, fat separated from the broth (not one white solution). I didint boil out too much water. What this happened? I mean it should boil very hard and sometimes You add water during the process? My bones fall apart when I strained them through the fine mesh.

[@WayofRamen]

If you do it right, the soup should still be emulsified after you chill. If you watch my tonkotsu gyokai tsukemen video you'll see what a proper soup looks like.

[@pd5156]

Way of Ramen thanks.

[@dyatsu]

Thank you!❤ how long Tare lasts? Like two weeks in fridge?

[@aarenmarecki8471]

So how do you prevent the broth from separating overnight? Do you have to blend it after you strain it?

[@WayofRamen]

For home ramen cooks, it's good to blend it before you chill and rest it. I boiled out too much water from the soup which caused the really bad separation.

[@omgitsmac]

You should be getting more views. linked you up my Facebook video as inspiration! Keep the videos coming!!

[@WayofRamen]

Thanks very much!

[@patrickmaun9406]

Great recipe. For the noodles any idea what the liquid equivalent for the kansui is? I have a bottle of Koon Chun Brand and would love to use that.

[@FadelMuhammad-m2n]

can you tell me how much water should be in the soup at the end of cooking?

[@mohammedbenderfouf9156]

Great vidéo man ! Was rewatching it and thought of something. I don't know if you'll remember it still tho. But can you tell me how much soup you got in the end ? Keep the fantastic work !

[@SorchaSublime]

lets say you had to work with pork belly that had been pre sliced. it wasnt cured or anything, but it had been sliced. would it be fine to just marinade them in tare overnight and fry them or would there be a better way to work with this? my butcher went out of business over lockdown so the best thing i have to work with is a packet of presliced pork belly i got from a local asian grocery