I Finally Figured out how to cut FANCY Green Onions!

[@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

[@Obsidian72]

Ramen Shop Owners: *HE'S TOO 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...

[@davidweinstein19]

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

[@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

[@Theewan08]

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

[@WayofRamen]

hahaha

[@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!

[@nameetharish]

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.

[@AliciaMaricia]

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

[@WayofRamen]

It was very exciting day!

[@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!

[@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. :)

[@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

[@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!

[@davidood]

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

[@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

[@jyleelee]

Your enthusiasm and excitement is really wholesome! Fanceh!

[@WayofRamen]

haha i couldn't wait to show someone

[@Erigato2010]

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

[@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

[@teatool6903]

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

[@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! 🙏🏻

[@foodnaturechefmaikpresents5950]

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

[@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!

[@ThomasLimShow]

Goddamn your enthusiasm is infectious. Loving your work man

[@WayofRamen]

Thanks very much!

[@nhrdy]

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

[@WayofRamen]

yup!

[@satoshiketchump]

This video was a whole mood

[@FriendofWigner]

Your enthusiasm totally made my day. Bravo!

[@WayofRamen]

It was very exciting

[@UndrState]

Left-handed cutting is messing with me ! Cool vid bro

[@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

[@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!

[@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.

[@ThatOldKingCole]

After aboug 41 years of being a 3rd cultured and 27 of being a black chef in NH, I finally got a job at an female owned award winning Asian Fusion Dumpling House... Chinese/Vietnamese restaurant as the Dim Sum Chef. I am working with these for the 1st time and doing this successfully during my 1st week of work in over 20 years was one of the biggest affirmations that I have ever experienced. Going back to work on Tuesday will be incomparably improved now thanks to this video. Mahalo

[@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!

[@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.

[@musictttttrumpet]

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

[@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 👌🏼💚

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

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!

[@caraeuler2927]

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

[@johnjonjeanjuan]

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

[@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

[@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

[@MirrorSound95]

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

[@mawiyahsalisu3279]

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

[@FrootNinja]

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

[@lianoid918]

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

[@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

[@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 😅

[@ufinc]

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

[@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 😉

[@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

[@lowbvll8969]

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

[@chriskeo392]

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

[@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

[@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!

[@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

[@IrishAnnie]

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

[@chillcooking3119]

I really love how real this video feels☺

[@WayofRamen]

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

[@jeannas9156]

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

[@johnsilva5020]

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

[@HookTheMonster]

I never thought of this! Thank you!

[@darellroasa3235]

Thank you so much for figuring this out.

[@MrSobaudon]

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

[@fonzo5056]

Nice man ! also most thin sliced vegetables after cutting/shaving once you put them in an ice bath it will curl nicely(green onion, carrots , celery..etc)

[@WayofRamen]

i don't want the scallion springs anymore haha

[@berthasrahajeng2575]

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

[@lassewr]

If you cut spring onions for other dishes, this will also help you prevent cuts from rolling off the cutting board. Also... adjust your angle and use he heel of your hand to stabilise the onion. Then you will be able let your fingers slowly walk backwards and let the knuckles guide the knife. For ramen I usually cut somewhere between your cutting angle and 45 degrees. And about 45 degrees for most other dishes. It really helps veggies from rolling orotund. Works for carrot slices and and leeks just the same 🤓 🍜

[@LetralXIV]

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

[@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!

[@justGi261]

It's so helpful. I also wonder how they end up doing that stuff

[@NinjaNuggets21]

Simple things. Thats why i love this channel

[@WayofRamen]

haha thanks man!

[@idjit93]

I’ve been wondering how they did that. I’m def gonna try it with my next bowl!

[@WayofRamen]

yeah man! I'm excited to finally figure out how all the cool kids do it haha

[@brewjitsu429]

This is fire, thanks!

[@WayofRamen]

Thanks for watching

[@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

[@nmpoy]

love how excited you are about figuring it out lol, congrats

[@WayofRamen]

I've been trying to figure this out for a long time

[@glendoucette624]

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

[@GOODNESS-sp4hm]

Excellent presentation along with your charming voice! 👍🙏

[@tonitinte]

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

[@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

[@garyallen7675]

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

[@chaboii]

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

[@reemallaho7622]

Sharing is caring! Thaaank u sooo much

[@LordMajin]

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

[@alexcornett3810]

I always wondered how they do this, thanks dude.

[@IHDbuddys]

Oh word 😳 I've always wondered how to do it too, and now I know!

[@WayofRamen]

yes!

[@cillianohaonghusa5094]

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

[@Skollfire]

another quick tip for more flavorful green onions is to cut them in one direction only by sliding the knife back as to not crush the delicate vegetable and prematurely release flavors as you would during the standard rocking motions of normal cutting

[@douglastong5020]

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

[@WayofRamen]

nice! hope it helped!

[@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!

[@demsla]

I like this casual video style

[@WayofRamen]

Haha i need to have more green onion breakthroughs

[@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!

[@Preset1]

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

[@philipplouden5892]

There’s a tool in the kitchen wares section of some well stocked Asian stores that looks kind of like Wolverine’s claws. It has a picture of the negi shreds on it. I always just figured that’s how you cut them like the restaurants. 😊

[@Harry-x4n]

ahhhh I've been trying to figure this out but my angle wasn't sharp enough. Hahahaha that's so cool. Thanks for sharing!

[@WayofRamen]

yes! i am excited haha

[@dandeleon23]

Honestly. Thankyou for posting this

[@WayofRamen]

Thanks for watching

[@chuckheinch]

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

[@WayofRamen]

Thanks for watching!

[@naterivers6107]

I didn't realize that actually. Thanks!

[@WayofRamen]

no prob, i just learned it today too haha

[@macademia_p7853]

Our ramen Senpai is Learning something, its so fun to watch XD

[@caraboo6812]

I got excited seeing this!!!

[@Xenophoresis]

Being happy with the little things - an awesome feeling 😁😁

[@WayofRamen]

This was a big thing for me! haha

[@Xenophoresis]

@@WayofRamen Ehem... Being happy with the BIG things - a MORE awesome feeling 🤣😂

[@Tschudenizer]

Thank you for sharing this. Interesting! When I cut green onions I always get (more or less) thick silly rings, will try this the next time I cut green onions!

[@WayofRamen]

Yeah thin green onions are a must for ramen

[@Georgia1980F]

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

[@gautamigawde6204]

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

[@WayofRamen]

They are very fancy!