RAMEN SCHOOL #7 | How to Make Garlic Shoyu Ramen | 醬油ラーメン

[@davidhalldurham]

This ramen series has been absolutely wonderful. I've learned so much. You could go on forever with this!

[@gustavojaxton7877]

Instablaster...

[@harrievanderlubbe2856]

Love the personal touch idea. I went ahead and, inspired by the your shio ramen before, made ramen with smoked brisket i made the week before. To keep it beefy I used oxtail and chicken for the meaty part of the stock (no pork). And next to brisket slices added the cured egg, bamboo shoots and some corn (because corn goes well with bbq :-) ). You explain the process so well, it really was great to try out and make some. It worked out pretty well!

[@gregfowler1299]

I just found this series and am obsessed. I appreciate the detail so much. I've learned more here than I have going out and eating ramen. Please continue doing more.

[@Jappeli026]

I just binge watched this entire series, you're just such great personality and your skills are insane, and the lore behind everything is so pleasing to hear. Keep up the fantastic job, keep being real

[@era_s]

I just want to say that I just finished making this for the first time (it's the first time I've tried making ramen ever, actually) and it is BY FAR the best tasting meal I have ever cooked for myself. Thank you SO MUCH for creating these videos, Adam. I can't wait to try making more variations!

[@sarahlynn3355]

Spent two days prepping broth and the ramen eggs and finally made my ramen and it was amazing! Thank you for all your knowledge!

[@djahant]

I love this channel! I'm slightly obsessed with Ramen so this has been a pleasure especially with your Aussie soothing voice.

[@paulsinger1904]

Awesome, Can't wait for the cloudy broth versions of ramen. Hope you show us how to make a thick pork broth.

[@fatdoi003]

tonkotsu..... be prepared for a smelly bin after.....

[@thatboringone7851]

It's been a while, doesn't seem like he will but I'll still hold out hope for a delicious, creamy tonkotsu broth recipe. It's my absolute favourite kind of broth.

[@Ernthir]

@@thatboringone7851 It's a monster of a broth. My favourite as well.

[@bartink]

I second this. Please please please make some tonkotsu.

[@robinsss]

@@bartink instant Korean ramen is better than Japanese my favorite brand is Nongshim hot and spicy

[@thatshirleylee]

2nd been making ramen eggs your way for three weeks could never get tired of the taste!

[@Eat_My_Brick]

Shoyu is my favorite ramen style and good god that last shot of the finished bowl looks incredible

[@ered_lithui]

This is more a piece of art than a bowl of soup!

[@DeathByHumbuckers]

Adam. This series is amazing. Thank you so much for making it.

[@danieldgmr9386]

I've been watching / searching about how to make a quality bowl of ramen (planning to open up a ramen shop). Just want you to know, that your ramen series videos has been a big, BIG help to me. So thank you so much.

[@fsbuccos]

Just love this series. I'm looking forward for the next episodes! Congrats!

[@anatmendelovich9367]

Love his dishes! I wish i could get them ❣️ Ramen & Garlic my favorite 2 dishes 🤤❤️🤤

[@PYsKitchen]

Delicious 🤤🤤🤤 I love ramen 😍😍🍜🍜 thank you for sharing!!

[@zangin]

incredible! Thank you so much for doing this. How fun it will be to make this!

[@ARiZjOjO]

Really amazing episodes!! Awesome explanations! Would love to watch more.

[@Natalie-health-wellness]

This looks Devine , I always order this type of ramen, I love it with the bamboo shoots and garlic, but my restaurant uses black garlic, it’s amazing. I’m going to try this recipe for sure

[@qwertyqwert2772]

Best school I've ever heard of

[@reececarton]

Thanks so much for this recipe Adam! I've always been eager to make my own ramen, and this turned out better than expected!!

[@XBachelor-es1dp]

This not just cooking this is delicious art, behold that epic canvas

[@dwaynewladyka577]

That is comfort food at its finest. Well done! Cheers!

[@berghy0922]

hi adam! i love your ramen series! :) tonkotsu ramen's my favorite.. really love the extra details. I'd like to see a Filipino dish next! :) thanks again adam.

[@mimmipiggast2243]

I absolutely love these videos. Thank you so much for sharing!

[@stonetop]

Those pots you are using look amazing!

[@mdugan1990]

Please continue this series! Ramen is my favorite - I dream about owning a small ramen restraunt one day. Unfortunately I have no idea how I'd even begin. 10 years in the IT industry leaves me wanting a change.

[@phoxekay]

YUM this is the one i wanna make for my first time ramen making! Thank you for sharing all the step by step videos!!!

[@JordanHC]

I made your recipe for chashu, cured eggs and broth over the last few days and had it last night. The bowl of ramen was delicious. Thanks for the info.

[@raquels1293]

Thank you so much for this series I can’t stop making ramen now. My family and guests love it!

[@TomMaynard--TCM--]

This is a great series. Thank you, Adam, for putting this all together. You make me hungry every time.

[@wranther]

You sure bring goodness into a simple appearing dish Adam! Not sure why the tube is unliking thumbs up, but that is ok, I enjoy enough to go back and watch again as time permits! -Bob...

[@gregorychang8406]

Would you please show us your favorite way to make short grain rice, and maybe some handling and storing tips!?

[@edmorris5007]

Just fantastic, Adam! Thank you, for this series! I feel pretty confident, that I can create my own Ramen Masterpiece, now...with all five, key ingredients...broth, noodles, sauce, seasoned oil and toppings!

[@Maxpowuhline]

Beautiful recipe. My wife and I both love garlic, and I'm sure this will do wonderfully in our house. Keep this series up, I'm loving it!

[@fen7015]

Looks absolutely delicious 🤤🤤. Definitely trying this sometime soon. A bowl with hot broth in cold fall now is simply heaven.

[@missvandieren]

Will you do a ramen noodle recipe episode? I have been playing around with different flours (which makes a huge difference) and would be great to see your version of ramen noodles =D

[@NatMercuri_bnggroup]

Love your work... your dedication and passion is inspiring, looking forward to seeing more through 2020 Wishing you happiness and prosperity for 2020...

[@DianeH2038]

this is such a work of art.

[@Dadsfriend]

I wish you would do a miso ramen. I love your videos

[@MadHatterMassacre17]

I would love to see you make a sapporo style ramen!!! I've just found your channel recently and I love these ramen vids so much.

[@mauipoidawg2973]

I second Mr. Singer's comment. TONKOTSU! Is Sapporo style Miso ramen on the que? Either way, thank you for your good works. Otsukaresamadeshita!

[@annieho9233]

Made ramen eggs using your recipe It's great! Thanks Will try this recipe, too

[@hanz101]

Dude won me over when he talked about how people use too much soy sauce~! Ive had so many shoyu ramen broths that just taste like soy sauce soup

[@cwiggy34]

Awesomeness, always looks delish

[@sa2ttr]

Nice timepiece Adam.

[@jacqueshanlon4551]

Hey, love this playlist. Would you be able to show us how to make menma? It's my favourite garnish and very hard to get in the UK.

[@jeffmolatore9234]

So happy I discovered your channel.

[@TheSergeantTaco]

man, i hope for a miso based ramen next. I miss Okinawa for their ramen!

[@anonharingenamn]

I made the double stock ramen frow a few weeks ago. It turned out delicious but we made our oil FAR too scallion-flavored. That made it all have the flavor of french onion soup and it was sortof a letdown, but that was that tare and that oil, time to try a new one huh?

[@rahuldayal1115]

Wonderful! Will you be making a video on how to make the ramen noodles itself?

[@michaelswanson7881]

Awesome, I am loving the recipes but all the little slowmo bits do my head in.

[@etiennevoltolini]

Thanks to help the ramen community bro 🥰

[@mikeboettcher9709]

Adam can you please tell what the stove-top grill you are using is?

[@mikkeljepsen7425]

Search for "Japanese stove top grill"

[@mikeboettcher9709]

@@mikkeljepsen7425 Yaki Ami is what I found but doesn't quite look the same... That is very hard to find here, so want to know exactly what Adam is using.

[@lutodako3904]

@@mikeboettcher9709 i think it was the volcano grill kzbin.info/www/bejne/nWmyYqpndr9goac

[@mikeboettcher9709]

@@lutodako3904 No the metal grate with white stuff beneath it he puts on the burner (5:15)

[@lutodako3904]

@@mikeboettcher9709 www.mtckitchen.com/stovetop-fish-grill-with-ceramic-base/ i think this is what your after my cooking friend !

[@phreakadelik21]

Great series! I am very excited to try this. One question - Can the Ajitama curing solution be re-used to make the Tare as well? or will it impart an eggy flavour on the tare? The mixtures seem very similar and I'd like to avoid waste if possible. Thanks!

[@ironboy3245]

could you use the garlic in the final finished ramen or would the flavour be overpowering? I love fried garlic but idk how strong the taste would be compared to the ramen flavors

[@saphaedra]

Hey I've been wondering, since lamb ramen is so rare to find. How would you go about making the broth? Would you even make a lamb-based broth or would that be too potent? Browsed a few "recipes" or video that did do lamb ramen but the soup is mostly tonkotsu broth or a mix of both chicken & tonkotsu.

[@visswaayful]

Wow even when he crushes the garlic is so serene, I’m like a ninja when I crush mine😃⚔️🗡🪓🔪

[@brendakrieger7000]

Looks super delicious

[@JamieBainbridge]

You know I'm not much a fan of big long complicated ramen but damn this all came together really well. That last image 👌

[@maxochan393]

Please add a recipe how you make the menma?!

[@chettodust]

Love your videos and hope you're well. Forgive me, but I don't think you have made a video that shows how to make your own ramen noodles? Just did it myself after searching around KZbin and would love to see how you approach it.

[@ingridsanne5234]

Great video! How and for how long can you store the tare, broth and oil?

[@jakubkrzyszkowski8775]

This video is mesmerising

[@aaronstone360]

Very good production.

[@lindiphillips7271]

Thankyou so much Adam I have just watch all 7 videos tonight you have given some knowledge and background to the Ramen, I know you have passion for food not only to eat but where it's from and how each region deals and acknowledge it, over the years you have certainly grabbed it and run with it, good on you you have come soooooo far from Master chef days. I have down several WEA courses on Japanese cooking, simple everyday Japanese food, my favourite was and is Beef Pea and Potato stew although the classes were good but not a scratch on what have presented here on YT. Thankyou for sharing you love and knowledge of Japanese food.

[@mayaracarvalho4861]

This is simply much better than any paid class

[@danishide]

Oh my word I need those hammered pots in my life! Where can I get them??

[@dorianjareth9198]

Hand made not hammered

[@silenttraveler2710]

Total Awesomeness...

[@lulygb]

I love this, how long can I keep the garlic oil and the tare before they go bad? Can they be frozen or would it be best to but them in a bottle and refrigerate?

[@pseudopsychonym]

oh man! can't wait untill you cook a fully cloudy soup like Tan tan men.

[@mbnyus]

That's perfection..!!!

[@bvalenz4526]

Masterpiece.

[@simonholmes1245]

Sir, you are a beautiful genius

[@MyB3ardAnd1]

The recipe link is broken. I world really like to make this dish!

[@janzeddrieck5801]

Where's number 8 at? Let's gooo!

[@drgeorgek]

It arrived a month ago! Looks awesome

[@nickfatouris2792]

the music made that a religious experience for me

[@c4tran225]

Hi Adam, can you show us how to make Tonkotsu ramen?

[@thealterator]

do you think you'll make a video showing us the 'preferred' method of eating a bowl of ramen? e.g. the slurping etiquette. would love to see you visit some ramen restaurants and your opinion of restaurants vs the chain ones (hakataya)

[@igwtaowm]

That garlic sesame pork fat oil...can you keep it at room temperature and what is the shelf life?

[@tadejp]

@Adam: awesome videos! I have a question for you... where did you get the grill for grilling the chashu. Thank you for the answer!

[@BDtetra]

Can you elaborate on how to store Stock? Fridging it supposedly lasts like 1 week max, and that's way too short to use up a stock from a hole chicken. Freezing into a icetray is another option but I'm afraid that would lose the aromatic flavour. I wonder how you store your stock and how long you do so.

[@Lucillevt4011]

Well couldn't you just store it in a freezer and take out what you need the night before you decide to make the ramen?

[@sandsjourney3170]

good question

[@BDtetra]

@@Lucillevt4011 I mean, if you want to unfreeze your 2L chicken stock at once, sure. I was just wondering what method Adam uses to store large quantities of stock.

[@xx-ld1uy]

@@BDtetra Reduce the stock until it is thick in consistency, refrigerate and it should be like jelly. You can then cut it up and freeze it.

[@Caffeine.And.Carvings]

Or know how much ml go into your preferred ramen bowl, pour this amount into a container and freeze the container until everything is frozen. Want a bowl of ramen? Pop out the container, reheat, done. And stock freezes very good without impairing flavour.

[@bensmith7536]

that damn fly, right at the start. separately, i recently bought a yukihira style saucepan like shown here... perfect with an induction cook-top, can recommend.

[@anshumanbhatia]

which one did you get?

[@elpablodiabloepd]

These looks so amazing Adam. I know there is not much traditional precedent, but any chance we could get a video for a vegetarian broth/aromatic oil? Or at least suggestions for how? Been a subscriber since destination flavor japan - big fan!

[@jasminh6706]

Howard Yan Hi, I’ve made this mushroom version for vegetarian friends www.google.com.au/amp/s/amp.theguardian.com/lifeandstyle/2017/jan/27/ramen-recipes-chicken-mushroom-noodles-ken-yamada-tonkotsu

[@chazz2296]

You should include ingredients lists in your description

[@bash6519]

where do you find good ramen noodles, i live near a pretty big asian market and i havent seen anything like what you have, only the straight white noodles, Somen and Udon

[@jamap913]

Would like to know the shelf life of soup base and tare?

[@pepijnhuvenaars]

Is it possible/tasty to combine this finish of ramen with the first ramen broth of episode 1? Can you explain differences in flavor between the 2 broths and the 2 finishes? I already made the Chashu and something based on the broth from episode one. So now I'm exploring how to finish it, but I can't get my hand on yuzu, so that's a bit annoying.

[@gregmagrath7444]

Would be nice to know the amount of each ingredient to use?

[@gudmundurhoskuldsson3400]

I love the saucepans! Which brand are they?

[@Fishstyx3]

Adam, Could you provide some sourcing for you tools? Particularly the pots and the grill. Thanks!

[@nicks5466]

What is that grill that you use when finishing the char siu? I'd kill for one of those!

[@matyusax0]

Yes pleeease, what’s it called?

[@cytomatrix]

Its a "Japanaese stove top grill". Easy to find on google.

[@ElementEvilTeam]

I predict you will have 1M+ subs next year.

[@TuckerSP2011]

Beautiful! Would love to taste it.

[@jasonkohler2563]

This might be a dumb question but what would you add to make your ramen spicy? I've been to a couple of ramen spots in SF and it doesn't seem like they add a liquid for spice it looks more like a chilli powered.

[@SujunM]

I added green chilli into my aroma oil to add a kick. It was delicious!

[@phuongtam951]

SUCH ART!!!

[@beverleyellis6358]

A thing of beauty❣

[@skudenfrudi4200]

I was hoping for a Tonkotsu Finale :I - can you tell us if you plan to do one?

[@cohenlippold6420]

my favourite ramen is chili goma, or I've seen it called goma goma. could you do that at some point please Adam?

[@cohenlippold6420]

noodles are coming right?