I Finally Figured out how to cut FANCY Green Onions!

I am embarrassed to admit I've been trying to figure this out for a long time. Hope it helps someone out there who wants to cut scallions in a very fancy way to make their bowls of ramen look better.
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[@Obsidian72]

Ramen Shop Owners: *HE'S TO DANGEROUS TO BE KEPT ALIVE*

[@WayofRamen]

I'm in the business of sharing all their secrets

[@Obsidian72]

@@TheChiramu Many ramen shops (and restaurants in general) have almost all their ingredients prepared before hand, I dont think I have ever been to a ramen place where they only make the food on site and didnt have any prepared stuff cause that would take too long and is really tiring

[@TheChiramu]

@@Obsidian72 This has nothing to do with what I wrote.

[@mobile_ingou]

@@TheChiramu Yes it does? It means they dont need a machine

[@TheChiramu]

@@mobile_ingou If anything doing it by hand would take longer for a restaurant, that's why they would use a machine because they need so much. Jeez, I just repeated myself...

[@mynameisandong]

I love how genuinely excited you are about this!! :D Neat trick, thanks for sharing man

[@WayofRamen]

Haha thanks man! I am honestly surprised anyone watched this video but I just had to share it. Highlight of me week!

[@John-bm4mq]

Hi andong!

[@jeymey9440]

@@caimaccoinnich9594 They already did watch Andongs German Ramen video

[@apefu]

@@WayofRamen Try soaking the onion in cold water. I've been doing this for a few years as a sandwich garnish. I basically julien the spring onion for that. It makes it possible to have longer stripes of onion and when put in cold water it twists and tangles a lot.

[@pd3r]

"doesnt that look fancy?!" lol i died when he said this. Great tip, I'm doing this tonight

[@atish.sewmangel]

Kudos on being teachable. Love your genuine enthusiasm instead of trying to hide it.

[@WayofRamen]

i am very excited haha

[@davidweinstein19]

“Doesn’t that look fancy? It’s fancy!” You’re the best man 🤣

[@Theewan08]

This is the kind of video that would be recommended to people after 10 years.

[@WayofRamen]

hahaha

[@AntonioThompsoniAmSam]

Though I am pretty stoked that I now know how to do this, what I find more exciting is the amount of joy and enthusiasm in your voice over learning something new. Thanks for the great content as always! Your videos have upped my ramen levels exponentially.

[@WayofRamen]

Thanks man, I'm still learning too. we're all learning together

[@jingwei1310]

after cutting, soaking in ice water will curl them more.

[@ramenbatman]

this it will make them perfect

[@greensax191]

Yeah, cutting them lengthwise and soaking them in ice water always gives me the best yield/product. They're longer and curl up more that way in my experience

[@naamisnaam]

This is the technique I’ve always used

[@abad-enoughdude._.3919]

Don't hold back if you genuinely find something exciting in your food journey. Chances are, others will also marvel.

[@WayofRamen]

Thanks very much!

[@nhrdy]

I never realized you were left handed ... it's fancy

[@WayofRamen]

yup!

[@user-qk8rt9yf9v]

Remember guys you have to zoom in very important it’s the first step remember.

[@WayofRamen]

Yes, always zoom before you start cutting

[@AliciaMaricia]

this is the most wholesome thing I've seen all day because of how excited you sound

[@WayofRamen]

It was very exciting day!

[@O2life]

Beautiful! I'm so glad you posted this -- one of my favorite things about your channel is how you're sharing techniques as you're learning them. You really bring wonderful enthusiasm and humility to your work.

[@WayofRamen]

Thanks very much Gretchen

[@nameetharish9385]

One of the things I love about you is that your learning of new skills and techniques is so pure and fun to watch. Learning ramen making skills from you is a delight.

[@-_-_-_-_-_-_-_-_-_-_-_-__--]

I've worked in & around kitchens for my entire professional life and I had no idea this was how you achieved ribbons like that. Thank you!

[@WayofRamen]

awesome!

[@davidood]

Thank you so much! It's exactly what I came looking for in youtube to learn. Short, quick, and straightforward video. Kudos!

[@lisafenixx]

THANK YOU for posting this video, i'm really thankful you did upload it. I went to google search how to cut green onions like this and your video was the first result, and it really helped me out. I appreciate it! nice and short video too, straight to the point. :)

[@teatool6903]

First time I have seen u genuinely excited. So wholesome love it

[@caraeuler2927]

That was very helpful! I'm stoked because I was cutting the basic rings which never have the correct mouth feel. Thanks

[@IrishAnnie]

I love cooking tips....thank you so much!!! Very much appreciated!

[@foodnaturechefmaikpresents5950]

You certainly have a like from me!!I like that you are humble/easy to understand from the way you use your words.

[@FriendofWigner]

Your enthusiasm totally made my day. Bravo!

[@WayofRamen]

It was very exciting

[@jyleelee]

Your enthusiasm and excitement is really wholesome! Fanceh!

[@WayofRamen]

haha i couldn't wait to show someone

[@BlaqueT]

Thanks for making this video! This is the quick and easy tutorial I needed to get aesthetically pleasing scallions for all my culinary needs 😅

[@mahucano89]

Yeah! That's the way to improve plating, and we know that when it comes to food, looks is a must. I'm gonna try that. Thanks for sharing!

[@WayofRamen]

Yes adding this will definitely improve plating for me in the future!

[@sarinas3806]

I love how excited you are about it! I had the same energy after learning from this video 😂 thank you!

[@sarinas3806]

Btw- just saw someone suggest putting them in icy-cold water to make them curl 👌🏼💚

[@FrootNinja]

Glad you posted this, I was trying to figure it out too!

[@jeannas9156]

Amazing video I never knew how they did this. Thanks for sharing.

[@MrDharmeshG]

I love how excited you are about this!

[@WayofRamen]

It was very exciting. I've been trying to figure it out for a long time.

[@ufinc]

Thank you I've been wondering about this for a very long time myself!

[@antoniogonzalez8836]

Bro! You have no idea how helpful this video was! It came into my feed as soon as I was going to look up how to do it!

[@WayofRamen]

KZbin can read your mind

[@tinas7703]

OMG... I've been trying to figure out how the restaurants cut them this way FOREVER! I am seriously excited to use this method on my next batch of spring onions. And you explained it so simply. Thank you so much for this! 🙏🏻

[@berthasrahajeng2575]

THANK YOU!! I've been looking for this video 😭😍

[@HookTheMonster]

I never thought of this! Thank you!

[@musictttttrumpet]

I love that feeling of figuring out new things in the kitchen!!

[@carlwestman9343]

I love it!! Never stop sharing stuff like this! 😍😍

[@WayofRamen]

haha this video is surprisingly well received, i thought no one would watch it

[@carlwestman9343]

Hahah I guess this is what we all silently go through the days thinking about 😉

[@youtubaholic]

I learn better from people who are pumped about what they teach. and the fact that you're first thing was to share that knowledge....man you're special. thanks for that!

[@MrBoarder1188]

Bro love the detail on even the simplest stuff man I really appreciate the attention to all levels of knowledge you account for so many channels assume certain knowledge and I love how you are able to speak to all levels of experience at the same time

[@WayofRamen]

Thanks very much! I'm a beginner as well so I figure I may as well share what I learn since if I struggle than others probably are working on similar things.

[@MrBoarder1188]

Yes I see what you are doing there and definitely inspired me to keep at it on my Ramen goals for the house

[@mawiyahsalisu3279]

THANK YOU!! I’ve been struggling with this. Now my plating is gonna be on another level

[@vinh-sonnguyen4733]

Bruh, super helpful! I've been making your quick and easy ramens and tried to recreate this green onions and was like splitting them down the middle about 5x like a plebe but this makes so much more sense. I just need to make sure my knife is sharp enough

[@lianoid918]

It does look fancy, my man. Thank you for sharing. I'm just as excited to learn this!

[@mr-ux9wg]

wow thank you so much for the tip! im glad you decided to upload this video!

[@WayofRamen]

Yeah man I'm excited I finally figured it out too!

[@garyallen7675]

Thank you so much,it's all in the presentation!

[@lowbvll8969]

It’s fancy!! Lol I love the enthusiasm man nice video!!

[@darellroasa3235]

Thank you so much for figuring this out.

[@waynehoffman456]

Bro, I’m 41…. I have been a home cook and nothing more my whole life. I learn new things all the time! Ramen is my latest obsession. EVERYTHING is new to me. Enjoy it when you learn something new. Do not be ashamed or think that you are behind some imaginary curve… I learn tons from your videos. Thank you for sharing this! It will definitely help me make a more authentic / presentable dish! Cheers from Tennessee!

[@chuckheinch]

I have been using this tip. Your videos are very helpful Tha ks for the info.

[@WayofRamen]

Thanks for watching!

[@sabrina-wq4uu]

Very helpful! Thank you!

[@johnsilva5020]

Thanks chef.. much appreciated. Came looking specifically for this, to garnish whole baked fish. 👍

[@Erigato2010]

You don’t need to call yourself a noob! U have a tendency of putting yourself down but you are awesome!

[@MirrorSound95]

the little things like this make you seem more refined, please do continue to share :)

[@LetralXIV]

I never would have thought of this on my own, thanks bunches!👍

[@chaboii]

Thank you, makes my life way easier. I was trying the same way as you were.

[@cillianohaonghusa5094]

This is adorable but also useful, I'm gonna do this for my ramen tomorrow!

[@caraboo6812]

I got excited seeing this!!!

[@MaNkYmInX]

I'm so tickled at your excitement! Truth be told, I always thought you just cut it into long thin strips then cut it shorter. Your way is very fancy and more than likely I would do doubt cut my fingers doing it the "fancy" way. Thanks for sharing. I will try this soon. :)

[@WayofRamen]

you don't know how long i've been trying to figure this out lol make sure to use proper knife technique and curl your fingers in and you should be fine. use a sharp knife.

[@glendoucette624]

Yeah where i work cuts green onions like that for garnish looks amazing

[@happysalesguy]

Very cool. Gonna try it.

[@johnjonjeanjuan]

It's the Little things like this that brings joy to life.

[@GOODNESS-sp4hm]

Excellent presentation along with your charming voice! 👍🙏

[@ThomasLimShow]

Goddamn your enthusiasm is infectious. Loving your work man

[@WayofRamen]

Thanks very much!

[@reemallaho7622]

Sharing is caring! Thaaank u sooo much

[@ieroshd7912]

Also gotta make sure your knife is sharp! I think it makes the process a lot easier in keeping your slices thin.

[@WayofRamen]

Definitely

[@Chompadour]

Very interesting technique! I had pretty much given up on the strips--but my old method was just dragging a fork down the length of the scallion. It sorta works, but also can leave big chunks of scallion that need to be chopped with a knife anyway. I'm gonna try this method next time!

[@WayofRamen]

yeah it works really well! try it out!

[@Nermie90505]

Very cool and very fancy! I’ve always wondered too so thanks for sharing 😋 But think I’ll do my regular cross-cuts too - U know just to mix things up 😉

[@alexcornett3810]

I always wondered how they do this, thanks dude.

[@MrSobaudon]

if you ever make a cookbook one day. Please include this as well. I will support!

[@Max-lf4br]

i just started making ramen and i was wondering how to make it look a bit better, this will help me a lot!

[@luckyguy71]

I appreciate this video it is very helpful. Thanks!

[@WayofRamen]

Thanks for watching

[@RkiyoshiI]

Just came across your channel, one of the first videos I’ve seen you upload. Love your enthusiasm and the stuff you share! Also shoutout to a fellow lefties

[@WayofRamen]

thanks for watching! i was all alone when i figured this out so i had to share with someone lol

[@RkiyoshiI]

@@WayofRamen Haha I totally know that feeling! Keep up the awesome work, definitely looking forward to catching up on all your vids!

[@tonitinte]

Love this kind of stuff. That looks way easier than the method I'm using right now ...

[@SandyVillasenor]

Thank you, always had the same question.

[@hariskertanegara]

Nice. Fancy for aesthetic. Thanks for sharing it with us.

[@WayofRamen]

yeah man, np i'm excited i finally figured it out lol

[@hariskertanegara]

@@WayofRamen glad to see it. Im so excited tho

[@stephensano9156]

I had no clue how to. Thankyou!

[@louislewis6823]

thank you for sharing!!

[@szepmiklos-mihaj4160]

just what i was looking for. Gonna have friends over for ramen. Made your tori paitan ramen and was thinking on making a fancy cut of green onion :D

[@foodiemikec]

Great info thanks man!

[@satoshiketchump]

This video was a whole mood

[@Georgia1980F]

I always wanted to know how people did that too. Thanks for sharing, new subscriber.

[@Preset1]

Something so simple in practice, would never have realised if it wasn't for this video!

[@myriahmaxwell6024]

Thanks for sharing! This is awesome 👍🙂

[@WayofRamen]

Thanks for watching!

[@BrutalAthas]

I NEEDED THAT SO MUCH

[@gautamigawde6204]

Love This! And totally relate with the excites. Can't wait to try!!💖🍜

[@WayofRamen]

They are very fancy!

[@chriskeo392]

My friend. Dunk it a In a small bowl of cold water for use throughout plating keeps it crisp!

[@deadfr0g]

Oh my godddd, my mind is blown! I’ve been cutting green onions for years and my mind has just been blown. The technique seems so perfectly obvious in retrospect, too, but I never would have thought of this in a million years. Hahaha. Oh man. It’s really interesting how the cuts are shallowly “cross-hatched” against the plant’s cell structure to create a tiny bit of curling only. So glad you posted this.

[@WayofRamen]

Yeah I was happy to figure it out too haha

[@etherdog]

The main reason to put those strips you cut into cold water is to preserve their firmness instead of wilting. But yes, it is great to share what you learn because it will help people and it is a joy to hear your excitement.

[@WayofRamen]

i'll try it again, but that's what i used to do and got all the springs

[@douglastong5020]

finally. i always wondered how. this is basic stuff i needed to know. thank you

[@WayofRamen]

nice! hope it helped!

[@chillcooking3119]

I really love how real this video feels☺

[@WayofRamen]

why do i even bother making longer more involved videos. haha

[@LordMajin]

Thanks for the tip; I didn't even pay attention on how they would cut it most times.

[@fermm25]

I didn't know how to do it either 🤦🏻‍♀️ Thank you so much!!

[@NinjaNuggets21]

Simple things. Thats why i love this channel

[@WayofRamen]

haha thanks man!

[@JayvenBuenaventura]

Listening to you getting excited about how to cut scallions like this made my day! I seldom like videos here on KZbin and now I'm liking this video! Kawaii 👍✌

[@WayofRamen]

Thanks very much! It was a very exciting day!

[@PNWeucGamer23]

I didnt know either. But thanks for sharing!

[@mixeddrinks8100]

I think Daiso sells the scallion slicer, it is like a few small blades on a toothbrush looking thing you slice down it and it cuts it into long thing slices like this.

[@WayofRamen]

never tred it but i can't imagine the threads being that thin

[@superscribe6651]

Cool, thanks for sharing!

[@WayofRamen]

No problem! Thanks for watching!

[@jasminmcmanus2990]

Thanks for sharing 😍

[@DavidHelloWorld]

I'm sure I've seen green onions cut this way before, but never gave it any thought. The food pics I send my friends are going to look that much better now. Thank you!

[@kenthlodana9259]

I just found out how to do this today. Thank you

[@keighleyderham5072]

Trying this tonight 🙌🏻

[@dandeleon23]

Honestly. Thankyou for posting this

[@WayofRamen]

Thanks for watching

[@mariahheaven9112]

“ that looks stupid” hahaha you had me laughing Had to replay that a few times lol 😀