Making a LEGENDARY Shio Ramen Soup (Sano-san Recipe)

Follow me on instagram: / wayoframen
Support the channel on Patreon: / wayoframen
Shop Ramen Ingredients: wayoframen.com/shop
Minoru Sano is a legendary Japanese ramen chef who was decades ahead of his time. This is my attempt to recreate his recipe for his shio ramen soup. This was from an old book or magazine and I'm sure his recipe at his shop was not exactly this, everyone has secrets, but my God, it was amazing. But there was a catch. This soup must be eaten the day its made. It loses a lot of flavor if you rest it.
Thanks so much to my buddy Erik Bentz for coming on to talk about Sano. Please give him a follow on instagram, / erik_bentz
Ingredients
Shio Tare (You probably want to scale this down too, it makes a lot and its expensive to make):
500cc dashi
- 50g rishiri konbu wayoframen.com/product/rishir...
- 35g mejimaguro-bushi
165g salt
100cc sake
30cc mirin
10cc vinegar
30cc koikuchi shoyu
Soup (scaled down):
1kg chicken backs
330g chicken feet
330g pork femur bones
66g pork fat
2/3 onion
2/3 carrot
1 garlic
15g ginger
1/4 cabbage
1 long green onion
16g dried shrimp
4L water
Dashi:
26g konbu
2 dried shiitake
1L water
33g katsuobushi (thick cut)

[@boujeebaboon8464]

1:54 dude: wow this ramen is so good Sano: stfu dude: yes chef

[@PotatoTheProgrammer]

dude: finally i can eat this legenda- Sano: *_GO TO A TABLE AND EAT!_* dude: ok chill *eats* Sano: *FASTER!* dude: okay i wil- Sano: *”you messed up“ stare*

[@awemin7797]

😂

[@gwapoo]

Seriously no matter how delicious his ramen would be, I ain't gonna eat there. I pay not only for the food but also for the experience of a place.

[@homeboymichael5309]

@@gwapoo Ok

[@arthurpendragon9451]

@@gwapoo that's precisely the experience of a place you slow minded

[@CaptainWumbo]

You fool, he didn't yell at those children because he hated them, he yelled at them because he needed their tears for the broth.

[@chanapolpimsen2647]

Secret tare

[@giingersnappz6203]

🤣😂🤣😂 I knew it!!! ... I'm off to yell at the neighbour's kids... with a measuring cup... How many tears, do u figure?

[@weekendwarriors3039]

Mffftt..... so salty...

[@kentarouification]

@@giingersnappz6203 Depends on the neighborhood. If it's my old hood. About a cup. of your own tears.

[@mehulnaredy3471]

Toriko

[@multatuli1]

Ramsay: yelling at his cooks 🚫 Sano: yelling at his customers ✔️

[@trippcailean9594]

if you yell at the customers it doesnt matter . if you yell at the cooks you lose cooks

[@jomendez6929]

you do not smoke in my house ..you dig me

[@multatuli1]

@@trippcailean9594 sadly many executive chefs thinks that cooks are worthless 😔

[@pagongtagi6124]

true ramen nazi.

[@jomoloho5056]

Romans 10:9 That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved. decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along. Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation. for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church kzbin.info

[@dogmaatan8692]

I am a Japanese who likes ramen. The secret of Mr. Sano's ramen is the part where pork bones and chicken bones are boiled separately. In my memory, pork bones are 6 hours and chicken bones are 1.5 hours. The reason for this is that the two materials have different odor times.

[@civon9287]

Could you not just boil them together and take the chicken bones out after 1.5 hrs of simmering?

[@civon9287]

Could you not just boil them together and take the chicken bones out after 1.5 hrs of simmering?

[@opuntina]

@@civon9287 You would start with the pork and then add the chicken with 1.5 hrs remaining. Then add the aromatics towards the end. This way everything is done at the same time

[@yorganyog]

Ramen has so many tricks, only discovered by experience. This is a science!!!

[@ninnusridhar]

This does theoretically make sense. Even further, overboiling green onions and ginger can actually create a bitter aftertaste. Common knowledge is to never cook these more than 1 and a half hours. So best to add them along with, or after the chicken

[@fgc-linux1650]

I laughed so damn hard when the poor guy @1:55 tried to compliment him and he responded "shut the fuck up! Eat quietly and shut up!" If I was there I would've gotten kicked out for laughing so hard.

[@RichardColwell1]

It’s funny I didn’t laugh when I saw that part, but reading your comment made me laugh, and going back and watching with your perspective I laughed my ass off

[@runatrix]

He might slit you throat

[@nothonest604]

@@RichardColwell1 yeah honestly that just makes it seem like he's playing a character not mad

[@TheManOWoah]

Seriously reminds me of chow at boot camp. though slightly better tasting.

[@wunkskorks2623]

I can’t even imagine the amount of flavor packed into that broth. That’s an insane amount of strong ingredients for a relatively small amount of liquid. Good video

[@WayofRamen]

yeah it was really good... for that day

[@jomoloho5056]

Romans 10:9 That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved. decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along. Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation. for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church kzbin.info

[@justalpha9138]

@@jomoloho5056 Please just drop. Just stop...

[@mvku3218]

i can

[@doubleclutch9078]

Best Ramen I experience in Japan was from a small, busy, tiny shop all by itself next to the main road. The soup was so full of flavour, unlimited noodle and the fat droplets floating on the top. The chef would fling the noodles from the kitchen, fly the noodles though the air, the waiter would catch the flying fresh noodle in a metal basket and place them gently in your bowl of soup. Jaw dropping taste with a jaw dropping price so low.

[@vicerichter1163]

cool story b1tch, now go make me a sammich, prison punk

[@neil747]

Do you recall the restaurants name?

[@cheuk7765]

And or location?

[@hanoitripper1809]

Where

[@sahilrahman5066]

What's THE NUMBERS MASON!

[@jakemahathy1155]

I tried making this. It was my first attempt at ramen. In hindsight, it probably wasn't the best one to start with. But I've serious watched this video 100 times and I just had to try it. I too am limited on the amount of ingredients I have access to where I am, so I did the best I could with it. It actually turned out very nice and made my house smell amazing. I made lots of mistakes with the scaling of ingredients( first time, remember) so I think I used a bit too much cabbage. But it still turned out ok. Definitely golden and beautiful to look at.

[@Julie-jl2kk]

Nice job! That's awesome

[@BGRUBBIN]

The fish flakes are so expensive.

[@justalpha9138]

@@BGRUBBIN it isn't easy to make, that's why. It is well worth buying though for making ramen

[@PlaceGunToHead]

Grats, man ! Cooking is an essential skill and everyone should master it to a degree. Ive made a loot of broth in my days (both in home and in restaurants) but this one - Ive never seen this method of boiling before. You usually char the bones for that extra flavour, if your gonna boil it for 4-6h you dont have to worry that the juisez will stay in. They wont. Also our dude here overcooked the shit out of his vegetables and should have put the chiken bones/feet waaaay later in an 4h boil, but it was a first time I guess. Happy cooking, broskis I know im makimg ramen today 😅

[@takealeftatthelight5284]

​@@PlaceGunToHeadWay said charing bones is more of a Western thing. The traditional Japanese way is to boil it. Watch his assessment of Jesse's tonkonsu video. He breaks the process down beautifully.

[@Jacob_G9]

when you're so intimidating you're called A DEMON. you know you've made it in life

[@usern4metak3ns]

Oni are spirits not demons. Demon is a generic Christian term for everything supernatural other than ghosts and angels

[@forastero54321]

@@usern4metak3ns oni is a demonic spirit.

[@usern4metak3ns]

@@forastero54321 incorrect. Japanese lore doesn't really define demon. Just a spirit. With rules and goals of its own.

[@forastero54321]

@@usern4metak3ns technically we are both right; oni can simply be just spirits or demonic spirits (depends on the oni). And before you say anything the concept of a "demonic spirit" differes by religious belief so an oni or yokai can be a demonic spirit.

[@thesexybatman263]

Isn't "oni" supposed to translate into "ogre"? And the term for demon being "akuma"?

[@salvatorenostrade3331]

Use a cheese cloth with a strainer right under. The integrity and clarity of the soup should be incredibly beautiful.

[@digitalbands5371]

STFU!

[@jadentran9895]

Cheese cloth?

[@reseviladik]

@@digitalbands5371 bruh hahaha are u angry

[@akumajoe8265]

@@jadentran9895 He means ''chinese'' And yup, that helps a lot.

[@akumajoe8265]

Chinese strainer and cloth on it.

[@musikSkool]

My biggest cooking secret is "add chicken to your chicken". The more types of chicken you add the better. If you have the time, extract from the bones, add different brands of dried bullion, add different brands of chicken base. Layer the flavor. You can also add garlic to your garlic; dried, roasted, fresh minced at the beginning, fresh minced in the middle, fresh minced at the end, dried in the middle, fresh roasted garlic powder, lightly fried garlic powder. That lightly fried garlic powder is incredible stuff. I learned that trick from Indian curry. My most recent discovery is adding spices to a fry or boil on the top, and then letting them sit on the top for a minute or so before mixing them in. I have no idea what is going on, but there is more flavor somehow.

[@PlaceGunToHead]

The heat makes the spices go crazy - the flavour "gets out" due to cooking them. Tip : when using spices, dont fry them more than 30-40seconds or you will get a bitter bitter taste. I use salt freely throught the whole process of cooking, but everything else I put almost at the end of frying/before boiling/baking. You already do it by letting them cook a bit on their own on top of the other ingridients and prior to mixing.

[@darkiepoo8949]

using any kind of storebought bouillon or powder (flavored salt and chemicals) should be your last possible resort for when you simply can't afford the real ingredients, particularly the bones and a natural source of glutamic and inosinic acid. the moment you depend on powders, you've made a cheap soup and that's all you'll taste.

[@musikSkool]

@@darkiepoo8949 If you add many layers of chicken, and boil your food with the bouillon in it for at least an hour, the flavor becomes complex. I do not "rely" on any single ingredient, I add as many chicken flavors as I have on hand. If you have the time to add a little fried bouillon, baked bouillon, sun dried bouillon, bouillon fermented overnight in water and yeast, etc, then every flavor type will add together to make your dish so complicated that the natural tones of real broth and chicken will be amplified. Or you could just spend 6 hours steeping chicken marrow in a pot with an unopened bulb of garlic and an unpeeled onion, but who has the time for that? Add real chicken too, and taste every other thing that says "chicken" on it, if you think it will add to the flavor, add it too. I draw the line at chicken ramen flavor packets, but that is just because they are designed to flavor the food at the end of the process and they don't get more complex if you boil them for an hour, unlike bouillon and herbs, which improve over time spent in the pot. As for garlic powder. If it was purchased more than 3 months ago, don't use it if you are trying to make something taste amazing. Garlic powder loses most of its flavor fairly quick. If you want to revitalize it then you have to fry it for about 30 seconds, be sure not to burn it, but also not so short a time that you don't wake up the powder. It wasn't until I made a ton of curry before I learned that even dried spices can taste good, if you heat them up before adding them. Otherwise you have to use 3 or 4 times as much to get the same kick, and by that time you have over seasoned the pot and you would be better off not adding garlic at all than over garlic-ing your food. Fresh garlic is just easier to work with if you are trying to get the most flavor out of it. Again, fried, sun dried, baked, etc. The maillard reaction really helps garlic shine. Also, learning to fry things just the right amount is absolutely necessary to make good gravy, Spanish rice, stir fry, fried rice, etc. The most common mistakes are burning the food, and then the next time you cook you under-fry the food because you don't want it to burn, and then the vegetables are completely raw, the flour ads no flavor to the gravy, the rice just burns and sticks on, and the herbs never wake up so you use too much of them and then the dish turns bitter. Most ingredients have some bitter tones, and if you add more than you should the food turns bitter. If you activate 100% of the flavor in the food, then you can use the right amount of each ingredient, and the amount of bitter compounds will be low.

[@Trendnet18]

Respect for anyone who got patience to cook food that takes more than 20-30 mins.

[@WayofRamen]

This is actually a pretty short cook time for ramen

[@ethannoronha5024]

aha ramen can go for 2 hr or 3 average

[@Ms.NoNo2]

Well the food is cooking and you can do other things, just check periodically.

[@bunnygirl8482]

There are some recipes that take 5-6 hours of cooking especially in Chinese cuisine.

Rendang, a dish from my region, can take a day+ to make, if you want the perfect taste.

[@Obscurity.x]

Customer: “Chef, This soup is really good!” Sano-San: Shut the FUCK up! Customer: 0-o Sano-San: Eat quietly! Shut up! Customer: I hate my life.

[@hiupjosh]

Hehehehe😈

[@DeliciousVicious777]

LMFAO 😆😆

[@forgmail5855]

lmao

[@furoki91]

XSkletonKingX : i must be a fun guy

[@Atom_X.]

Would have been cooler if he said, "Don't talk,just eat"

[@suzusuzujuicy]

Sano is a thousand times more intimidating than Gordon Ramsay

[@WayofRamen]

Yeah he was intense

[@SusandraSingh]

Search marco pierre white

[@junwenwee1152]

@@WayofRamen Is Sano san the most influential figure in the kodawari ramen movement? I feel like ramen history is so poorly documented for non-Japanese people. Love to hear more about influential figures in ramen.

[@unounounouno2876]

Ye

[@michaelmata6966]

Sano-san is a strong silent type and for me, those types are more intimidating.

[@FANTASTifMrfox]

It's been my passion project to cook ramen for the first time this year, and I decided to have a go at this, it's taken me all weekend to get it all done. But I've just eaten it and man did it turn out fantastic. Thankyou so much for the recipe, the gold colour of the soup was insane!

[@pamelaguerra3768]

"if you're like me you just gotta use what you have" sano-san sounds like the kind of guy who would not be okay with that

[@skepticfucker280]

I'm drooling from the shot of the first ladle of broth.

[@WayofRamen]

Yeah it was really nice!

[@malfihadrizapranoto9684]

same

[@davidy22]

don't though that's a big ladle of peeled oil

[@BlackBearInvesting]

Hey! Nice video. Here is why the second day soup tastes different: 1. The components that make up the flavor of your stock are split into water soluble and oil soluble. The water soluble components are the sweet, salty umami bitter etc and these compounds bind to the water molecules. The oil soluble compounds are what makes up most of the “flavor” you identify like chicken (sulfur) pork etc etc. As your soup cooks oil comes out of the meat and picks up the oil soluble flavors from the other ingredients. Some of these fats remain in what appears as the “water” part of the soup. This is because the gelatin in the soup acts as an emulsifier and traps some of the oils coming out of the meat. As the soup settles overnight more oil will separate from the “water” and rise to the top. This leaves the water element of the soup having less “flavor”. This is also why shio ramen is so difficult. Most stores counteract this by using a 2 batch system for shio ramen. They use the stock made in a previous day, remove the oil and then add fraction of the same ingredients in a cheesecloth bag when heating/serving it the next day. Having more gelatin in the soup and using reverse osmosis water also helps it retain dissolved oils. The other thing about Sano sans recipe and all other shops is that they also make a super concentrated version of the broth that is added to the tare. Sake or other alchohol should be used in the tare as well for the alchohol soluble flavors to be extracted from raw ingredient. I hoped this helped.

[@elotabung]

this is a great explanation. thank you

[@jumpieva]

i assume this is the main reason for the chicken feet? the extra collagen ?

[@waltermessina5462]

Very interesting ex0lanation , compliments for your deep knowledge

[@XxPesaxX]

Thank you so much for sharing these recipes, knowledge, trial and error, legendary examples and words from experts all around, i started getting "seriously" into ramen around one year ago and having people like you that share recipes and even things like the ending, where you explained and let us know about how a soup can change completely when chilled and used the day later, it is so so important to know and i thank you a lot for it!

[@Dirtyshinobi]

So Sano is basically the soup nazi from Seinfeld but in Japan.

[@anxietymunguia7297]

Rāmen wa arimasen! 😂

[@masterofevilshadow]

I was thinking the SAME thing 😂😂😂

[@lextalonis839]

Yeah they must have taken this Guy as Inspiration.

[@jomoloho5056]

Romans 10:9 That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved. decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along. Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation. for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church kzbin.info

[@vadim0ne930]

No ramen for you. Come back one year hahahaa

[@impracesive]

I need a Sano-san inspired ramen anime immediately after watching this video

[@WayofRamen]

I would definitely watch that

[@MidoseitoAkage]

Imagine a anime fight of Sano-San vs Gordon Ramsay.

[@prachetasnayse9709]

Yes

[@chesterlestrange7725]

Food wars lol.

[@afreshreaction]

chester lestrange bUt ItS nOt ThE sAmE

[@nagistratos]

Anyone reminded of that Seinfeld episode of the soup nazi?

[@valhallaprime]

Yes. I lived in Japan and lived next door to the gyoza Nazi. It was so delicious...so you put up with it.

[@flynsequeira7237]

As soon as he mentioned the line and the rules, I looked for this comment.

[@jessicareutercastrogiovann5796]

I thought of that also.

[@tavor2099]

No ramen for you

[@jessicareutercastrogiovann5796]

@@tavor2099 Darn it, I was craving it for dinner tonight. 😄

[@christang9406]

Many instant / pre-made mimic the real taste already, but the density and richness of the natural ingredients, and time spent for it, nothing can beat that taste

[@clinthazzard7397]

Oh yea, this is the recipe of the legendary Ramen Demon, the man that was so stringent in his methods and ingredients, let's make it! *proceeds to forget half the recipe*

[@matthewlawton9241]

I've never seen hainted soup before, but pretty sure that bowl of broth is a bowl of malice.

[@mrs.sanchez1414]

Most western soups do in fact tatse better the next day. I am from america, but travel a lot, and can say that a fresh soup in Korea, or Japan is better fresh, while in america the soup can till taste amazing fresh, but we typically add ingredients such as beef, potatoes, carrots, celery, and onions. If you put them in the fridge, or cook them in a crockpot then it will taste AMAZING the next day! I love soup man!

[@noproblematallmate]

nitrites in celery cures the soup

[@kelvisshandei]

U need to try ,, GaisburgerMarsch" then

[@derkretschesven]

my Grandma told me that a Stew or Soup only needs to rest a day if you leave everything in to intensivy the taste. But also to build up a „mix taste“ of all ingredients. If you strain it you have to eat it right away.

[@WayofRamen]

Yeah I may experiment with resting with everything in it.

[@tobiastho9639]

@@WayofRamen Maybe everything but not the most bitter stuff like cabbage. And/Or ad some of the aromatics the next day for a bit?

[@tomatojuice12]

@@tobiastho9639 I didn't know that cabbage is bitter. Where did you read this?

[@tomatojuice12]

MKSVEN, is your grandma Japanese?

[@derkretschesven]

@@tomatojuice12 no, she is german 😉 Lot‘s off veggies, soups and stews here.

[@michaeldere2892]

Thank you for sharing this! Made this recipe twice! So good!

[@aeea5707]

Gosh it looks so pretty good I'm amazed how many ingredients are packed in so small amount of broth it reminds me home where for 1l was used about 8 types of veggies

[@119ryan8]

"There's supposed to be bread in here..." Sano-San: "You want bread??" "Yes, please!" Sano-San: SIXTY YEN. "What!?!" Sano-San: " *NO SOUP FOR YOU!* "

[@maroco857]

NANI???

[@Cthulhusmash420]

Lmfaooo

[@alexandrefrancofilho5041]

Finally a soup nazi reference

[@ly4422]

60 yen is like 60 cents though... Seems reasonable

[@Byrenious]

60 yen is totally reasonable

[@claygerbrandt3711]

About the broth sitting. When I was on my way back from Japan last, there was an indepth japanese documentary on the history of ramen and the all time ramen Kings of Japan with their respective styles. They covered sano-san and a trick that he did to make his broth so dynamic, rich and thick was that he would do a combination of 3 different kinds of stock. Each similar but slightly different. The biggest difference was the simmer time. One part of the broth had been simmering for 3 days, one for 2 and 1 for 1.

[@legendaryfaster]

Hello, could you give me the name of the documentary please ?

[@trystinpowell8981]

I know it's a late comment, but thank you for this video and for your whole channel! you've gotten me started on my learning to make ramen from scratch journey!

[@levifromthehood]

It's really good to see the sort of international aspects of this food. I'm from Hungary and my mother usually does sort of a similar broth that you made (except the dried shrimp and ginger) and she also transfers it to another pot ladle by ladle. Anyways, your ramen is beautiful, congratulations!

[@billy12237]

FYI, Usually you want avoid really squeezing out and pressing the katsuobushi because that releases a lot of bitterness into the dashi

[@WayofRamen]

I haven't noticed it, but I'll try not squeezing it in the future

[@richardrises]

What is the reason behind that? What does squeezing the fish flakes do that the hot water already hasn't? Or is it just word of mouth wivestale?

[@keeganzarboch9549]

Lmfao it's not tea dude, this comment is not true.

[@JamesZ32100]

But why though? I know squeezing citrus fruits too much will cause bitterness, but how does that apply to bonito flakes too?

[@rudrapratappaul867]

I don't think it makes any difference. It's super fine flakes. If it had to release bitterness, it will release it anyway. It's the same thing all throughout. But squeezing it hard forces the proteins to release more umami.

[@encore4818]

“Chef this soup is so go...” *”SHUT TF UP AND EAT MY FOOD”*

[@bunnygirl8482]

You mean 'meat' ?😂

[@reseviladik]

@@bunnygirl8482 yass 😏

[@jomoloho5056]

Romans 10:9 That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved. decide and choose to accept Jesus and receive him in your life and become a child of God talk this Prayer to God Today, i do warn you tho without Jesus you miss out on heaven and go to hell Put your left hand on your heart to represent your spirit and right hand to the Lord to show your serious, and pray along. Dear God, I admit that I'm a sinner. I believe that your son Jesus died on the cross that our sins may be forgiven. God i repent of all the sins I have done. i ask for your forgiveness and i ask that all of my sins may be cleansed by the blood of Jesus. thank you Lord for the blood of Jesus that my sin are now washed away. and i thank you that you have forgiven me, Jesus I accept you into my life and heart. thank you God for you son and that I'm now a child of God. thank you that my name is in the book of life and I'm now going to heaven, i will worship you and you only Lord, i now declare that Jesus is my personal Lord and savior, Thank you God for my salvation. for further guidance into your Christianity start to follow the ways of God and don't go backs to the ways you used to live, drinking alcohol, smoking, and all sins. but follow the ways of Christ you can start by buying and reading the bible and asking God for a church for you, you can start being guided by the Family of God Church kzbin.info

[@DCmac]

just made this to about 80% accuracy, and the umami just explodes in your mouth. absolutely killer recipe! can't wait to go to the asian markets to try and 100% recreate it.

[@nicksteeves3652]

I've watched this video (and alot of your other vids) repeatedly. I think I finally have the courage to try making my own homemade ramen. Love your channel and fingers crossed I can pull this off!

[@Krogdalo]

How did it go?

[@stalesock4]

Jeez I got anxiety just from imagining going to this guys ramen shop...

[@WayofRamen]

there are other guys who are still alive that are pretty intense as well, though not to Sano-san's level.

[@thejoey993]

my junk shribbled

[@Antonin1738]

I would love that. I like to just sit down and eat

[@miguelruiz4613]

@@Antonin1738 same here I hate all the yapping and the smells of either smoke or perfume getting into your meal

[@mademoisellev.1010]

Same here

[@ernestgw1993]

R.I.P Sano-san (Minoru Sano) Lived as Ramen Chef, died as every ramen chef's hero

[@weekendwarriors3039]

It was a silent service.

[@LeanandG13]

His final wish was to be made into a ramen and served at the 2021 tokyo olympics

[@haryanwar1263]

@@LeanandG13 no shit

[@itsgonnabeanaurfromme]

Very angry japanese guy who is mad at kids for making noise and the Americans would still worship him. As a japanese person from that time, most likely he'd hate foreigners, other races, and women. But yeah that's excusable because AsIaN MasTeRrrr

[@Karina-er7mx]

I bet ya no one attended.

[@Sorrowsoul]

Awesome to watch. Thank you for the recipe and the education!

[@nyobzooloser]

I tried making this ramen a while back and probably screwed up somewhere along the way, but omg was it amazing. The broth was so rich and flavorful and beautiful.

[@nadtz]

I just moved and finally have a kitchen with some space and a decent Asian market nearby, I am so looking forward to finally trying more of these recipies.

[@AngelaMerici12]

I'm really looking forward to a bigger kitchen!

[@nadtz]

@@AngelaMerici12 I've only been here 2 days but having a nice kitchen to work in is an amazing difference. It also doesn't hurt that there are 3-4 stores within walking distance that sell all kinds of ingredients I usually had to travel to buy. Only bad thing is I have to get some new pots and pans :D.

[@tamerebel]

Same!!

[@AngelaMerici12]

@@nadtz That's awesome!! 👍

[@gotharchaeologist]

When I made the tori shoyu ramen from your channel, I cooled it down overnight and reheated it before serving. I added a green onion to the broth and let it simmer for an hour to reheat it, instead of adding vinegar. It turned out as the best ramen I've ever made(thank you). I wonder if the vegetables in the stock conflict with the meat when it's left to cool overnight. I don't have a lot to compare it too since it was the only time I made that recipe though.

[@WayofRamen]

Thanks very much for trying that out! It could be that the flavors of the vegetables mellowed out.

[@SuperCod141]

I made this and it was easily the best bowl of Ramen I have ever tasted. Certainly the best I’ve ever made. Thanks for sharing!

[@Shane-fq5bh]

my second time making this recipe thank you for the story and walkthrough of the recipe

[@nangryo]

The problem is nappa cabbage and katsuoboshi/dashi stock. If you want to prepare ahead/overnight, don't use nappa cabbage on your stock, because it loose freshnesh taste over time. The same with kombu/dashi stock. Don't mix them earlier. The best you can do is by make your stock ahead, then prepare katsuoboshi/kombu stock later on with your nappa cabbage when you are ready to eat it. Mix it hot and add your noodle. You are set. Try it. This way you can prepare the stock aheda whilst still has the freshness

[@nmpoy]

the soup is so golden. looks like the animated soup from flavours of youth

[@mamanrecipes3766]

Hello please try this soup kzbin.info/www/bejne/rmfOh2umZ9mJp7s

[@bunnygirl8482]

Or Food wars

[@thientrangnguyenhoang9023]

My god the rich flavor broth, sooo manyy incredible incredients that make the soup golden fatty and clear like that I loveee ittttt

[@txcing9296]

Thank you for making excelent contents. I have watched your another video "tsukemen" and cooked today. It was best soup ever i made. But i want to sell it so i felt i need more rich fravor. Then i will try this m sano san soup to tsukemen. So exciting the tomorrow result. Thank you for the big helping

[@RayMak]

Love Ramen

[@WayofRamen]

Yeah its great! so hard to make though 😩

[@RayMak]

Way of Ramen it is... This looks very difficult

[@TheEccedentesiastX]

You are in every asian video that I visit. I see you in Uncle Roger's vid.

[@aussiehomegrown]

Naruto loves ramen too!

[@mclilzenthepoet2331]

Yo dude your becoming the new guy with a mustache

[@BLR1GBattlemaster]

Pho soup does something similar. It's the reason the top pho chefs typically only add the spices towards the end of the long simmer. And if you chill and store the soup, you find that the next several days, the flavor and aroma from the spices become very muted.

[@banbeucmas7223]

As a Vietnamese. I can confirm this

[@abujabi]

yeah aromatics do get more muted, particularly when they get exposed to air. That's why ground black pepper, which has more surface area, gets blander over time while whole peppercorns stay way more pungent for longer. Maybe seal the broth in an airtight container if you do have to keep it overnight?

[@riotstamp]

no it doesnt

[@sylvienguyen1010]

@@riotstamp do u even cook haha

[@Adam-ie8ed]

oh come on you really comparing ramen to pho? lol

[@Britzzio]

Coming back here for reference, yet again. Tried this recipe twice already adn I'm going to cook it again the day after tomorrow. It's quite complicated to get the bones described in the video, but I found that with chicken backs for flavour and pig feet for both collagen and pork flavour you get a good result. I'll try once again to be more true to the recipe, but those cuts are just not there to be found in Italy: I asked like 10 butchers in the area and it seems they just don't keep them, some right out refused to sell me the pork bones :(

[@ericwong6316]

Nice video , thank you so much for your efforts by unloading such a good recipe! I just have a quick question about the last procedure, what's that two scoops of flavor before you pour the soup in the bowl? Once again thanks for sharing

[@adamchurvis1]

Thank you so very much for adhering to the extra hard work required to make authentic soup. Much respect, folks!

[@WayofRamen]

I enjoy it. Thanks for watching!

[@bellphorion]

Sounds like my local sandwich guy, Vern. He makes "Oneils" a sweet potato bun breakfast style sandwich. So good. He has an attitude that some people just cant stand, but the food is amazing! Haha!

[@Lenoh]

I _love_ ramen, I’ve had everything from 19-cent Maruchan to the real thing at a ramen stand attached to a Japanese grocery store. So when I heard that I could learn how to make the broth, I jumped right on the video. Learned a lot about the man behind the recipe as well as new ingredients that I had no previous knowledge of at all.

[@frostery1483]

I love when a person is really really really good at something, he is called a demon of that thing he is good at

[@b0x1n9f4n]

Imagine all the entitled Karen’s this guy would piss off in America. “What do you mean I’m not allowed to smoke and wear perfume in here!? I just spent $14 on a bowl of ramen! That means I own this establishment and can do as I please! This is America! You’re trying to take away my rights!”

[@WayofRamen]

I would have loved to watch a show called "Sano vs Karens"

[@plexurium7597]

@@WayofRamen 🤣👌 HAHAHAHHAHH I want to somebody call Netflix

[@marka4891]

I dunno. People put up with the Soup Nazi (real guy, not just a Seinfeld character) who did the same sort of things. Of course, that was 20-odd years ago...

[@redlaserfox3988]

People still smoke in restaurants?!? Eww

[@jadejaguar69]

I just got incredibly upset at a fictional person

[@itsmederek1]

In western cooking you only rest liquids with the stuff still in it, like Bolognese or stew. Once the stuff is out you started the doomsday clock. The exception would be like a demi-glace where you make it and then use it over time, but that stuff is so thick and intense i doubt it really matters compared to a thin clear delicate soup. I loved the video!

[@otaimaksimaify]

There's consommé

[@Simili84]

the reasoning for the initial boil of the chicken parts is that it really helps in order to have a clear final broth instead of a slightly cloudy one. I use to do the same when I was making consommé. Also I may an answer for the "catch" you were experiencing when it came to the broth not being as tasty the next day, the glutamine acids from the bonito and kombu most likely faded away for a lack of a better word. Just like regular sodium fades away. One way to counter that would be to re-season the broth using Monosodium glutamate

[@notafailure2138]

His cool and calm demeanor is so intimating.

[@buglepong]

a good stock is frighteningly expensive, but nothing compares to one that is made with fresh ingredients. its just next level, and after eating it you are totally satisfied without being feeling "full"

[@robvelazquez9195]

I worked at Momofuku Noodle Bar for a few years. This is A+ content and execution. I look forward to more.

[@professorm3136]

Awesome! I really like the pork belly so I bought the book. I’m 100% sure that the way described in the book is not the same way you make it at the restaurant

[@shawngipson5403]

Made this a few weeks ago. It was mind blowing. Thanks for the recipe.

[@tchatzop]

Amateur cook here. Did you use all the dashi into the main soup? I am confused as to where the shio tare goes and whether some of the dashi is used in the shio tare, too. Thanks!

[@shawngipson5403]

@@tchatzop you will need to make two separate dashi. One for the tare and the other for the soup.

[@tchatzop]

@@shawngipson5403 Thanks! So some of the dashi goes into the soup and a tablespoon goes into the bowl before serving the soup?

[@shawngipson5403]

@@tchatzop check the drop down menu on the video. You will need to make a batch of dashi for the tare and then another separate dashi for the soup. Both dashi have separate ingredients and cook times.

[@carlosconcha1133]

The chill rapidly and heating up in small batches is a food and safety measure.

[@petervogt8309]

Congrats on a great channel! This video so reminded me of the movie Tampopo, where the 'old master' played by the legendary Yoshi Kata instructs Tampopo in how to make the soup for her new ramen shop. If you like ramen, this movie shot in the mid 80s is a must :) .... Re flavours degrading overnight, I noticed that many times with soups or stew containing a cruciferous veggie (unless balanced out by some other ingredients or spices). I can imagine that this contributes to the flatness you described.

[@1001TradingCommunity]

Lol the clip! Around 2:00 Customer: "Sano San this ramen is so good!" Sano san: "Shut the fuck up, be quiet and eat!"

[@leonheart7576]

Thank you for your lessons. BTW, where can I use the very first stock, Katsuo Stock, 3:00? I saw that the second Chicken stock and the third Shiitake mushroom stock are madden, mixed, and used. However, I don’t know where to use the first stock, Katsuo stock..? Thank you.

[@Naeidea]

If you stirred the soup for a while after re-heating it you might notice some of the flavours return, it's the constant motion when boiling that keeps a lot of ingredients in suspension within the soup and not just floating on top or sank at the bottom.

[@hyunwhanjoe3477]

I actually would like to see more videos like this where you try out famous recipes

[@Leonboderak]

Guy talks on the phone. . . . Sano-San: No ramen for you! For 2 months. Next!

[@bunnygirl8482]

Guy- farts! Sano-San- you're banned for 10 years!

[@nathanielphilippeaquino1802]

The golden hue of that soup is anime level. 😍😍

[@TheFirstRamenKamen]

had to keep it at low low low temp and simmer it keep it nice. simmered. warm

[@deedhay]

He should be in Shokugeki no soma, ive only ever heard explanations like that in that anime, god has blessed me with ur channel indeed...

[@WayofRamen]

Hey thanks very much!

[@alexill]

This looks really delicious, nice video!

[@WayofRamen]

Thanks for watching Al!

[@boboscurse4130]

I can't get bones in my town unless I special order them. We made your beginner tonkatsu this past weekend and it was phenomenal. Also used your noodle recipe. We'll have to buy whole chickens for the backs and special order the pork bones. I really want to make this.

[@nigelft]

A method of clarifying any stock with a significant portion of dissolved gelatin, comes from a famous English chef, Heston Blumenthal. He uses the freeze/thaw method in which he ladles the fresh stock into a container, or freezer bag made for liquids, bone, through a conical sieve. He then chills the stock until throughly frozen. The night before usage, he takes the now solid slab of stock, and wrap the entire thing in multiple layers of muslin. He discovered that, between the muslin, and the molecular structure of gelatin itself, both act as pretty fine strainers, at an almost a microscopic level. The result is an very pure stock, which, depending on the base, looks like a deep white wine. Thinking about what you said about the dashi going 'flat', now that dry ice is no longer that inaccessible, I suggest trying the same; ladle everything in a liquid proof freezer bag, wait until it reaches room temperature, then plunge it into the dry ice, long enough until the entire thing is completely frozen solid. Once solid, lay a number of large enough muslin sheets on a big enough deep tray, in a way that can then be used to wrap the entire block, with no gaps. Then placed the wrapped up block, into that tray, or, likely better, a deep enough dish, then wait until completely defrozen. What's left behind is all the unwanted particulates, even unavoidable small flecks ...

[@fanboygamer3e]

Sano-San is like the “Soup Nazi” from Seinfeld

[@213ingrid]

Or the soup nazi is like sano-san

[@jonathanlee3687]

Just want you to know I tried out this recipe that you demonstrated here and the broth is amazing. I also made my own noodle and chashu to complete this dish and it was probably the best I’ve ever done. I also use the broth with a miso tare I created and it’s also amazing too. Thank you for sharing this. And thank you Sano-San

[@tchatzop]

Amateur cook here. Did you use all the dashi into the main soup? I am confused as to where the shio tare goes and whether some of the dashi is used in the shio tare, too. Thanks!

[@logistikfritsche5887]

Very pretty Recipe! Manny greetings from Germany! We start it.

[@nanaki42]

What aromatic oil do you use in the final bowl? Love your channel and the videos. I'm learning so much thanks to you.

[@yauyuso]

Just looking at the clear soup makes me crave for ramen.

[@hongboli1767]

and some Chinese cooking tips: when you pre-boil meat, start with cold water. Blenching the meat and bones in boiling water doesn't do anything.

[@Sangeychhonjin]

where were you hiding till now. Your channel is humble and simple. I really love that. lots of love, from Tawang, Arunachal Pradesh, India 🤗🙏💜

[@TheMonyarm]

Once I find out where I can find some of the ingredients, I'm certainly trying this recipe.

[@yummychips_]

just an educated guess with some syance Salt and Oil have an awkward relationship. Salt likes to pull moisture to expand and separate, and oil likes to be everywhere but also connected. They are like the perfect match but also hate each and will try to avoid each other. When you throw something in-between is when they can finally be together. My best assumption is that, when you made the broth and added in the dashi soup, they bonded perfectly and allowed all the wonderful flavors to shine. Salt is really great at bringing out flavors and oil is really great at holding in flavors. Once you chilled it, the fat and oil squeezed out tiny salt particles that began to enshroud and destroy the flavor. Basically the same idea when you put to much salt on something, all you taste is salt. That is what happened but at a very microscopic level. Reheating the broth allowed the oil and salt to bond again, but not to the same extent since the flavor particles were destroyed or enshrouded. Without those flavor particles to properly bind both the oil and salt, it doesn't give the same impact as a fresh made broth. I would surmise, the ramen was well salted and delicious. It is shio ramen after all. The day after though, it was probably not more salty, but the taste of salt was more pungent. That pungency masked the original flavor of the broth. The fact that you always kept trying not to bubbling boil, and careful straining, could indicate that these flavor particles were sitting at a perfect level on creation. The bond was just right, until it was chilled. Edit: For an example that can be easily tried. When you eat cold soup or broth, you will generally taste more salt. It follows the same science as what I mentioned.

[@SchneefloekKkchen]

That sounds like a good theory but sadly it sounds like it contains some scientific mistakes that make it impropable. Salt will not be pulled out by the oil, as a hydrophilic material it has an extremely good solvability in water and a poor one in oil. Also, the amount of salt is too low for any cristallisation taking place during cooldown, so it is unlikely that solid salt would form. I would guess that a lot of taste is simply lost by oxidation with the surrounding air over time during storage and reheating

[@MrQuickrebuttle]

That sure was a lot of words.

[@push3kpro]

8:30 Golden like Polish Rosol. Burnt onion makes that color.

[@clintmagican]

would chilling it while the componant are there be better than later strain after it is chilled and freeze immediately how would that work?

[@timcocis3072]

Huge ramen fan. We do these types of soups for Romania. The only difference is the Dashy. The broth, all pretty much the same.

[@okumurax8839]

I've never been so early😃✨🌸 *throws arms in the air* I love ramen. Good for you, and good for me. 😃✨🌸🌸🌸

[@allanchen5746]

I have tried the recipe and it's taste amazing, the umami flavour is absolutely mind blowing. The only difference I made with this soup is that I extracted the pork fat first before I start with the soup and while extracting the pork fat I added ginger & star anise to enhance the flavour. Thank you for sharing, hope to see more amazing recipes in the future.

[@tchatzop]

Amateur cook here. Did you use all the dashi into the main soup? I am confused as to where the shio tare goes and whether some of the dashi is used in the shio tare, too. Thanks!

[@dinoismyname]

very interesting video !!Thanks for sharing!!

[@kiransingh2935]

I made this recipe about a month ago, everyone was pretty impressed and it was indeed worth the effort. I froze down the broth at the end of the night and threw out the tare-- Last night I ended up remaking the tare from scratch again and it was just as good as the first time. I think maybe what you experienced was the Tare going flat;

[@loewong]

I actually think that the flavour develops even more the next day bit you have to keep all the ingredients in it overnight so that means cooling it with all the ingredients, then if you want clarity you can try egg whites like how the french make consommé, but if you salt scrub the meats and bones and double boil it then it should be pretty clear. I also rinse and blanche the other ingredients too. Also, another thing to keep in mind is the taste of salt lessens over time so usually food that is heated up again gets salted again too. Thanks for sharing.

[@josephgriessl7605]

Thank you for the recipe, do you use a pot cover/lid while cooking the soup or open?

[@WayofRamen]

Nope don't cover and let it slowly reduce to concentrate the flavors

[@josephgriessl7605]

Way of Ramen great thank you, esp. for the fast answer

[@danielhooglandt1620]

This video is the best, tried this and it turned out amazing! Since you use so little shio tare per bowl of soup, I was wondering how long you can store it in the fridge, since I had a lot left over. Tried freezing it, but it was so salty that my freezer could get it cold enough.

[@mamanrecipes3766]

try this broth soup, I think you will like it kzbin.info/www/bejne/rmfOh2umZ9mJp7s

[@Carldasly]

FINALLY IM GETTING SOUP RECCOMENDATIONS

[@mariomalke]

Dude, I have just made this recipe. OMG, thanks a lot for sharing it. I couldn’t find chicken feet so I used pork’s instead. It came out really clear and tasty. The Tare is also really good (I scaled it down as u recommended). I think it’s the best ramen I have ever tried. Keep it up and thanks once again!

[@WayofRamen]

Thank you very much! Pork feet is good too, lots of gelatin in that so the soup will have a great mouth feel.

[@joeysephora9777]

Interesting about Sano. On the soup: I have a feeling you didn't cook that stuff enough. When I worked in a ramen shop we boiled the bones and broth overnight, every night. Probably about 6-8 hours. Then we strained it all out each morning and kept the broth warm but not boiling.

[@auliarachmatdiapari1388]

hi, at 10:04, you add the 2nd liquid to the bowl, before that you add the tare and the last is the soup/broth, so whats the 2nd liquid ? is that an oil ?

[@gamblerofrats]

I think it's more the fact that the fat was incorporated into the broth itself rather than being an individual component added later on. Often when I freeze/chill broth, you'll see the cloudy white fat particles come to the top and a lot of it is lost or it's flavour is reduced when it gets chilled. I always keep my aromatic oil at room temperature to maintain that flavour and reduce the effect of 'flatness'.