RAMEN CULTURE: How to make real CHINTAN RAMEN SOUP BROTH for Shoyu & Shio Ramen

[@WayofRamen]

Wow! Finally someone making legit ramen recipe videos on KZbin! I’m trying to learn more and experiment, thanks so much for sharing!

[@RamenCulture]

Appreciate the love. Your videos are RAMEziNg!!! Thank you for putting quality ramen contents out there. 👊

[@garrettgustafson9344]

I started with your videos and just found Ramen Culture lol.

[@reikun1241]

You guys.... Both of you taught me how to make ramen as a college student. Both of you are the best. Thank you

[@LaCaravaneRecords]

@@RamenCulture Hey ! Thx for the video. Could it be easier to remove chicken fat after the Chintan has chilled in the fridge ? It seems easier to remove as a solid.

[@jhovenarcebal0784]

Nice and good teaching, step by step.. thank you..

[@hoangphinguyen7837]

great recipe...will try

[@Grace-td4kl]

I live for ramen but am over an hour from the closest place that makes it, so devoted to learning how to make it better at home, this will be what helps me the most!!!!! Thank you so much for making this videos

[@RamenCulture]

There’s quite a number of shops out there using pre-made soup, tare, aroma oil etc. One of the reason we wanted to start this channel was to raise the level ramen worldwide. We hope to produce episodes that continues to benefit our viewers. Thanks for watching. Arigatogozaimasu!

[@マシュードーラン]

The closest places to me are 15 mins away but I’ve fallen in love with making my own at home so that’s just a plus but definitely not a minus in your case. Trial and error as you experiment but it’s a hobby and a skill like anything else you choose to take up. The only thing I’m lucky enough to have is that I have a dedicated Japanese market the same amount of time away. If you don’t have that just buy online and maybe get two of everything you need when things get more complex as in your seaweed, mirin, cooking sake, etc. Enjoy!

[@HendraG-nn1gi]

Thank you for this grest video..

[@edmorris5007]

Thanks for your great Video! I am learning to make quality Ramen Soup, and You explain how and why, to do things, very well.

[@NamaJapan]

Let me be your first subscriber! Glad I found your video, really professional stuff. Looking forward to more videos!

[@RamenCulture]

Thank you Nama Japan! We love your video channel too and thank you for being our first subscriber! 😁

[@Mike-Eye]

I made this recipe and it came out nice!

[@opheliemetz5875]

I’ve been looking for real ramen receipe and I’m so glad I’ve found your channel!! Finally someone that explains the different type of broth and which goes with which tare. Will you make a miso tare video too ?

[@RamenCulture]

Thank you for finding us. We'd love to do a miso tare video in the future. That's one of the many episodes that we have on our list to do. Glad you enjoyed this one.

[@ramenzac]

Nice video buddy🙌🏻🍜

[@RamenCulture]

Thank you!! Your videos are RAMEziNg as well!!

[@galaxophone]

I'd love to watch a video on your chicken deboning & prep technique

[@akiraryuu2499]

Great tutorial!! Looking forward to video for tonkotsu soup.

[@RamenCulture]

akiraryuu Thank you. Yes!! Tonkotsu is probably the most popular ramen style outside of Japan. Hope we can get that out to you guys.

[@richiepatil]

Thank you so much! I'm indian and we don't get pork here and I really love ramen but I can't get it when I'm here finally a legit recipe to try ❤️

[@wnpyudha4763]

Very helpful, this video answers my question on how to deal with losing much water when making the soup. Ramen videos out there never explain about this, and mine always ends up losing much water. Thank you very much, man!

[@markusschwarz8654]

can´t wait for the other episodes!! When are they coming? Especially looking forward to the ´aroma oil´ episode! Thanks for your channel, so inspiring

[@RamenCulture]

Thank you for watching. We are almost ready to release our aroma oil videos. Hopefully soon!

[@rametaloutdoors8634]

Wow! Thanks for the info.

[@Dave-wg5xx]

Looking forward to the tare video.

[@RamenCulture]

The tare episode is up. Hope it helps!

[@rockydonet]

hot clear chicken ramen soup, thank you very much!!!

[@TexasRanchu]

Dude very entertaining and educational as well

[@Py5kO]

You're recipes are great and you make it easy and short. Just made the chicken broth from a whole chicken and making the tare today. Thanks man, respect!

[@KENZAKI0]

@Ramen Culture can you frozen the chintan?? thnx

[@CrisRibeiroDrums]

Love your channel

[@francescomardegan5144]

When do you put green onions,onion,and ginger in the pot during the 6 hour process?after or before putting the Dashi? Thank you very much!love your videos

[@victorchu123]

Awesome channel! Subscribed immediately 👍 Btw, how long can it be kept in the refrigerator?

[@RamenCulture]

Thank you for subscribing. Glad you enjoyed it. We recommend using up the soup within a couple days. You can always freeze the soup by putting it in a durable ziploc bag taking as much air out of the bag as possible when storing.

[@nikip9161]

Thank you!! 😊✌💌🏵

[@izmalGogetter]

superb vid 👍🏼👍🏼👍🏼 any chance of you doing a video on chicken Tori Paitan?

[@kyodante]

Could use the skimmed chicken oil to make aroma oil? To reduce waste?

[@bismarrezaaraisyi384]

Nice video sir, simple but entertaining. I wanna ask, can i use Crock-Pot to shorten time for makin the broth?

[@RamenCulture]

Black Walking Yes. Just remember to boil at high heat first and take out the scum. After that you can slowly cook it at low heat.

[@ab3858]

Can you please introduce the Tonkotsu sometime in the future? That's my favorite! Thanks!!

[@princesamonte9470]

Amazing Tips :)

[@josemmz]

I wanna try your Tare recipe! Which one goes well with paitan broth?

[@RamenCulture]

That's a great question. You can actually use either shio or shoyu for your paitan broth. Try both and see which one you prefer.

[@aedean]

Great content. Your channel should blow up. Would love it you reviewed ramen as well.

[@itsflamingjohn8419]

Love the videos! 2 part question... because the bones have been boil at a low heat can they be reused for a Paitain stock? And do you use the strained chicken oil for anything else or will this be thrown away?🤙

[@RamenCulture]

ItsFlamingJohn Great question! Yes, you can definitely use the bones we used for the chintan and make paitan. Most of the flavor has been extracted when we made the chintan, but you can definitely make paitan with it. With chicken oil you can make aroma oil with it as well. One of my favorite ramen is Iekei ramen and they use chicken oil for their aroma oil. These questions help others, so thank you.

[@itsflamingjohn8419]

@@RamenCulture Thank you for you Reply!

[@captainentropy2725]

@@RamenCulture Glad to hear the chicken oil has a use. For aroma oil would it be mixed with canola (or other veggie) oil? I made my tori chintan with chicken bones from my butcher (backs) plus some chicken feet, so there's a fair amount of oil I skim off, but not enough to use just the skimmed oil.

[@markpamintuan8729]

when will you ever do a pai tan recipe plssssss

[@camilaskillz]

Does anyone know how many bowls of ramen this would serve?

[@IsaCuomo]

Can you cool it down to remove the fat at the end of the process or do you have to do it at the 3 hours mark?

[@diablettexd]

Hi, i have a question! can we eat the chicken after ? I don't want to throw a whole chicken away :(

[@cancrew9774]

i like the music lol

[@danielwright9280]

what's the flavour difference between this stock and standard chicken stock recipe

[@ponytheprostituteonvinyl7591]

Will this work if I double all the ingredients to make twice as much? Or do I need to add time for that

[@RamenCulture]

orca green That’s a great question that others have asked me through my IG account. Yes, you can double everything. The cooking time will be the same. Let me know how it turned out.

[@philfrancis3152]

pls do more videos mate

[@whiteriou]

So with 2 litre of water, how much do you get for the final broth? 1 litre or must be keep to 2 litre?

[@playplayer7171]

how long is the shelf life of the soup

[@ttoollookkoo]

BEAUTIFUL CHANNEL!!!1 YOU ARE A SHOKUNIN!!!

[@mirani5278]

so is it 9 hours final cook time or 6 ? ^^

[@ririgala1741]

Making real ramen is no joke!

[@andrewtaylor9880]

When you say overnight for soaking the kombu, how many hours is overnight?

[@gcg8187]

8 hours or more.

[@andrewtaylor9880]

@@gcg8187is there a maximum amount of time before you see negative results

[@Strawhatglazer]

Are kombu and ginger really necessary because? Because I don't have them....

[@gcg8187]

ginger yes.

[@taffertshifer5039]

so it takes total 9 hours for chintan ?

[@CaptRicoSakara]

Can you use chicken broth if you don't access to chicken bone?

[@gcg8187]

No.

[@rythmbynemisis]

What’s the reason for cooling the broth down before popping it in the fridge?

[@spacedonut8157]

When you put hot stuff in your fridge, it spreads that heat to everything nearby. It's like tossing the contents of your fridge on the counter for a few hours for no reason. Makes your food go bad faster.

[@NissanRacer90]

Rapid cooling reduces the time bacteria can grow in the broth.

[@NinjaNuggets21]

What can you do with the left over kombu?

[@RamenCulture]

Luigi Villacorta thank you for the question. The purpose of the konbu or even shiitake is to extract the umami out, so there multiple purposes. You can use it to make more konbu dashi and make a clear konbu broth. You can always soak the konbu in vinegar and have a umami filled vinegar for your gzoya. You can also use them to make Dashi for soba/udon soup. That’s a few I can come up with on top of my head. Love to hear what others are using with konbu.

[@NinjaNuggets21]

Ramen Culture thanks for replying! I love your channel, im a beginner when it comes to ramen, and your content cleared up a lot of confusions. Thank you and im looking foward to more episodes. Just a few follow up questions. Feel free to answer if you could. 1. How do you recommend I store the kombu after using it to make dashi? 2. How do I know when the Kombu cant be used anymore? Arigatou! Ganbatte!

[@KENZAKI0]

@@NinjaNuggets21 i just want to know too, hope the ramen culture want to answer more thanks

[@KENZAKI0]

@@RamenCulture can i frozen the leftover soup?

[@durr6923]

How come you do not boil the seaweed?

[@Buzuki04]

Can we use pork to make the soup?

[@Andres-kh9bs]

Approximately 9 hours of cooking?

[@eltonjohnson]

PRESSURE COOKER HAS ENTERED THE BATTLE

[@txhypnotist]

Cool. Domo.

[@limgeyleng5056]

👏👏👏👏👏👏👍👍👍👍👍🤗😘

[@RenTanaka-dr2gj]

ARIGATOU GOZAITHANKS

[@PuReEnStyLez]

one thing though...use one measurement metric or imperial don't mix it up

[@DanielOlivierArgyle]

Why is the chicken skin so white? Maybe it's a different commercial breed in the US? (I'm in the UK). It looks like it's been bleached or something. Sounds ridiculous but that's what it looks like!

[@vincentvindevogel2368]

1 liter of water is one kilogram xD