I swear that MAYU, the black garlic oil, is the thing that brings tonkotsu ramen, and a lot of other asian and european dishes, near to "heaven level". Mayu is the stairway to heaven. Great version of Tonkotsu, my Sensei!
@cosmicspidermanx95693 жыл бұрын
Let me know when your cookbook is up for preorder man, I'll buy 10
@erimk2353 жыл бұрын
Ramen Kaonashi cookbook awesome idea 💪
@kichu123543 жыл бұрын
Indeed
@erikaml2944 Жыл бұрын
I can’t believe it you taught me that delicious black garlic oil. I went to Tokyo in May this year and it was a restaurant in the area of the game neighborhood and I ate a ramen with that taste a garlic and on the surface of the ramen was black ( I thought maybe special garlic sauce) so I search for it in different stores but could find it. I thought well maybe I just have to return to Tokyo 😅and forget about to find what was inside of that ramen. Thousand of thanks 😊.
@richardhislop-harvestthena4882 Жыл бұрын
Thank you so much for showing us in Virginia USA 🇺🇸 how to make good ramen at home! There are no great Ramen shops here in my town that are good so I have to learn to make it at my home. Thank you! I love Tonkotsu ramen with black garlic oil with good Chasu and soft boiled marinated egg! I can’t wait to try making fresh ramen noodles too! Thank you!
@ppBizU3 жыл бұрын
The best source of knowledge about true Ramen. I've done 3 your recipes and all the time it was top quality. Cheers!
@Ka0ziun3 жыл бұрын
Love your channel you have taught me so much about ramen making, love your simple and commentary-less editing ! If only I could show you how my ramens bowl has improved since im following you ! That oven baked chashu recipe you had shown on the miso ramen is SO GREAT ! Thanks a whole lot once again !
@christianrumayar5373 жыл бұрын
Ramen is my favorite noodle......it is really help me to make a good Ramen, especially halal ramen ( I am Indonesian)....
@saulponcedeleon72663 жыл бұрын
everybody talking about the mayu but no one about the yellow-ish soup. looks so good!
@loganpriest60292 жыл бұрын
Yea the chicken profile in tonkotsu broth is actually delicious and I'm fairly sure this is how they do it in Kumamoto as well. Can imagine that slightly lighter soup with the punch of garlic and a strong tare is what makes this perfect.
@fabioconsonni32322 жыл бұрын
Maybe... because of the title of the vieo?!
@erival71083 жыл бұрын
Looks great, thanks for the video! The background music during the video is good too, keep up the great work.
@thebitcoingarden10 ай бұрын
great blackend garlic oil method thank you
@doomshroom84303 жыл бұрын
looks absolutly gorgeous! I will try it soon. love your channel, keep up the good work! greets from germany!
@rembautimes88083 жыл бұрын
I love this channel. It makes ramen preparations an art form
@Yeomae2 жыл бұрын
tastes great
@robertstevensonjr3 жыл бұрын
Great video. It got my attention.
@alponching0023 жыл бұрын
Hi brother Kaonashi, could you please teach also how to properly roll dough. Step by step process including the thickness per setting and the lamination technique. How many millimeters per adjustment etc. Thank you for the recipe always.
@RAMENKAONASHI3 жыл бұрын
thank you for watching! i will try next time :)
@alponching0023 жыл бұрын
@@RAMENKAONASHI I will definitely look forward to that brother! Keep safe always.
@BillysWild2 жыл бұрын
Absolutely beautiful video. But you should be starting with the broth/soup.
@shawngipson54033 жыл бұрын
Would you consider showing a tsukemen recipe next?
@danieldelarosa82226 ай бұрын
Hi, the water you add to the soup is hot or just room temperature? Thanks for all the recipes
@dannychane3 жыл бұрын
Hi Ramen Kaonashi, how to make Menma properly?
@lucaradice8480 Жыл бұрын
How many portions can I make with these ingredients? Thx Chef
@beginnerschannel59482 жыл бұрын
what......? N'yojing to watch your video . from the very start ikaw po ang gumawa pati men, i love ramen too much . pati sa soup { DASHI } dati ka po bang chef.....? tabetai .
@juzOne3 жыл бұрын
I would add chili oil and it's perfect for me
@albertocajugao33733 жыл бұрын
Hi Bro very nice sharing ideas what kind of flour do use for noodles i am in europe which flour can i used?
@fmls82662 жыл бұрын
Normal flour should do, I use 0 type italian flour and it's nice
@jeferykusnadi963 жыл бұрын
HI LOVE YOUR VIDEO Can you explain why we have to simmer it for 2 hours and not just boil it with high heat from the beginning ? thankyouu
@RAMENKAONASHI3 жыл бұрын
The first two hours of cooking on high heat will not bring out much flavor from the ingredients, so cook slowly on low heat to bring out the umami :)
@DotaRamen Жыл бұрын
Hi chef why do you use pork fat instead of pork lard when boiling the soup?
@ellioth89173 жыл бұрын
Amazing video! I just discovered your channel and I have to say that you really have this down to an artform. I'm looking forward to checking out your other videos. Also, I'm a big fan that you do not use MSG for your recipes as I've always thought ramen, or food in general, should naturally taste delicious after all the hard work and time put into it. MSG just feels like cheating yourself and that you may as well have tried less if you were just going to shortcut it with a tastebud hijack. Subbing for both that & the recipe itself. Great work, my man. Looking forward to more!
@ahmedalsadik3 жыл бұрын
Also, interesting that the shoyu and oyster sauce in the tare did not make it too dark to spoil the white color at the end, when I do it it comes out more brown.
@RAMENKAONASHI3 жыл бұрын
I use light soy sauce and oyster sauce that does not contain msg :)
@elpastor71552 жыл бұрын
hi, chef! how many ml of water was that for the noodles?
@i0wnyouXD3 жыл бұрын
Hi chef, looks great! I have one question. If I am correct the total boiling time for the soup is 4 hours, which is rather short for tonkotsu right? If I have enough time do you think that boiling for a longer period will result in an even more flavourful soup or would that be too long? Thanks in advance!
@RAMENKAONASHI3 жыл бұрын
If you cook the soup for a longer time, you will be able to make a more concentrated soup, but the taste and flavor will change. I keep the time short to balance it with the ramen sauce :)
@i0wnyouXD3 жыл бұрын
@@RAMENKAONASHI I understand, thank you for the answer! I am going to try to make it this weekend and am very excited for the results!
@davisssss692 жыл бұрын
Hello Sensai I went to my two Japanese groceries and cannot find Sababushi Can I change for Bonito flakes or something else? Thanks you
@phamhuy84362 жыл бұрын
sardines will do just fine
@Jameskwan7896 ай бұрын
Hello, I was try to soak Shitake, konbu, and katsuobushi around 10 hours, but its looks like slimmy. How it can be ? It's looks totally different with yours
@eXaDredanox3 жыл бұрын
Any way to Order Hokkaido Ramen Flour? Or what Flour do you use exactly?
@RAMENKAONASHI3 жыл бұрын
The gluten content of wheat flour for ramen is about 10% to 12.5% :)
@fmls82663 жыл бұрын
What can I use instead of Sababushi? Katsuobushi maybe?
@RAMENKAONASHI3 жыл бұрын
yes :)
@Boka-and-Joka3 жыл бұрын
Как всегда, супер!
@jaywai5303 жыл бұрын
How to store the left over black garlic oil and how long can it last? Instead of using pork lard can we use vegetable oil?
@RAMENKAONASHI3 жыл бұрын
hi! It can be stored in the refrigerator for a while. You can store them in the freezer for even longer. Vegetable oil will give you a refreshing taste, but I recommend pork lard :)
@michaelgraf67733 жыл бұрын
just out of interest, is there a reason why you didn't grill your chashu slices as it's done most of the time?
@ahmedalsadik3 жыл бұрын
I've tried soaking kombu in water overnight in the fridge, at your advice. But the second day the kombu had a slipery goey film on it. Is that ok?
@RAMENKAONASHI3 жыл бұрын
I don't know what kind of kombu you are using, but as long as you can extract the flavor, I don't think the appearance will be a problem.
@doomshroom84303 жыл бұрын
its totally ok. some sorts of kombu generate slime.
@zerotakahashi8223 жыл бұрын
#kurodaph 🍜 their Kuro is goat 💪
@soulpath13 жыл бұрын
Can I use minced garlic instead? I just wanna put it in a food processor and mince the garlic instead of slicing each of those slices lol
@RAMENKAONASHI3 жыл бұрын
I've never tried it :)
@fabioconsonni32322 жыл бұрын
Pay attention: it sticks to the bottom and obviously, it burns very fast.
@hartman20003 жыл бұрын
arigatoo gozaimasu, sensei!
@RAMENKAONASHI3 жыл бұрын
arigato for watching :)
@Shuggies3 жыл бұрын
😱🥰👏👏👏👏👏👏👏👏
@isharagangadin19187 ай бұрын
My black garlic oil became solid in de fridge😅
@jimmychoose2152 жыл бұрын
SO the secret to milky, rich Tonkotsu broth is straight Pork Fat?! I'M DRINKING PORK FAT ?!!?!!?