The SIMPLEST Shio Tare for Ramen (Recipe)

[@suyashmallik118]

Tfw when the Algorithm recs a great specialised channel

[@WayofRamen]

Thank you so much for checking it out! And thank you youtube algorithm! lol

[@Davi-jx9de]

The Way of Ramen well deserved!!!

[@satoshiketchump]

The KZbin recommendation gods have shined upon me

[@WayofRamen]

Thanks so much!

[@zodus3041]

Me too

[@ultimateninjaboi]

Some friendly conversions for those who wanna standardize: 1tsp: 5mL 1tbsp: 15mL 1oz: 30mL This honestly works up to about, say, 500mL (which ends up being 16.9oz, where doing 30mL per oz gets 16.67, so about a 2tsp difference). After that, youll probably wanna do proper conversions.

[@MintyArisato]

The worst part about coming back to the US from Japan is every restaurant is all about miso and shoyu and tonkotsu and everything else under the sun except for a simple shio. I miss my favourite joint down the block from my old apartment in Nagoya, but now I can chase that flavor again! Thanks for the video ❤

[@justinwilson3653]

Lmao, opens cook book... "As you can see there really isn't alot of ingredients" Me:"I'll take your word for it"

[@WayofRamen]

Hahaha

[@t.g.5058]

I love how simple this is. Definitely saving it for those days I don’t feel like taking an hour to cook. You got yourself a new subscriber.

[@WayofRamen]

Thanks very much!

[@fitrianhidayat]

That, my friend, is The magic of msg

[@WayofRamen]

truth

[@stevenquing3228]

Which I’d like to remind everyone is completely safe and arguably healthier than salt because you need less of it and you’re getting umami flavor for free. But if you use too much, just like regular NaCl table salt, you get: high blood pressure, hypertension, heart problems, kidney problems, weight gain, everything those studies show obviously.

[@leonardpearlman4017]

When someone inevitably remarks that they can "taste the love" in something, I think "that's the MSG, ya bonehead". It must be said that MSG itself is VERY old-fashioned, long ago being replaced by super seasonings with guanylates and such. You can buy super msg or super salt in Korean markets that have this all mixed together. (this is necessary b/c you use very small amounts, they are not sold separately) In my opinion this is not only superior in deliciousness but you use less! Many soup powders and "delicious" soy sauces and other seasonings have this: MSG, and guanylates and ? inosinates. They are supposedly synergistic. All occur naturally, so if you use kombu, mushrooms, bonito and maybe soy sauce that's what you'd have, but then it's a brown smelly soup which you might or might not want. How many times have I made vegetarian stock like this (say kombu and soy sauce), but it definitely has its own taste, and pretty soon it's all brown rice and macrame....

[@fitrianhidayat]

@@leonardpearlman4017 tell me more about this super msg and wether or not it's available to buy overseas

[@cameronphenix2096]

The stuff just needs to be advertised as "Seaweed Extract" and Americans will eat it ip

[@bensmith7536]

So impressed that there's no hysterical MSG ignorance in this channel. Refreshing.

[@WayofRamen]

It's only recently that ramen is being made without msg, like the last 20 or 30 years. Prior, it was like the main ingredient in almost all ramen.

[@polythewicked]

Msg makes food delicious.

[@brainyark]

Thank you for sharing this recipe! My wife and I have made this recipe for 50+ times since the new year, we crave it at least once a week!

[@WayofRamen]

Haha that's awesome

[@kion9001]

congrats, the algorithm has blessed you this year

[@WayofRamen]

Thank you youtube algorithm gods! and thank you too!

[@RyuSaga99]

I lived in Hakodate which is known for Shio Ramen and although I haven't tried this recipe yet... Seeing the clear shio broth in your video makes me feel super nostalgic. Thanks for that!

[@WayofRamen]

Thanks very much for watching! This recipe was originally designed to test noodles so its very simple. I plan to do more involved shio ramen in the future.

[@Dylan_Otto]

when people freak out about MSG, just hand them a tomato, then freak out on them if they take a bite

[@WayofRamen]

yeah most American packaged foods have 'yeast extract' in them which is chemically the same as msg, just derived in a different way. I do think some people are sensitive to it, just like people with celiacs and gluten, but a small amount is fine for the far majority of people. Like you said, if you truly are sensitive to msg, you would get headaches from parmesan cheese and tomatoes too.

[@vermillion7829]

who would just take a bite out of a tomato

[@Dylan_Otto]

@@vermillion7829 idk some ppl like a fresh tomato as a healthy snack

[@lunakelly2113]

@@vermillion7829 me. It used to be my afternoon snack when I was younger.

[@AAA-qd8xx]

Wtf? You guys dont eat like that?

[@cumnmrmptaaa4234]

Wasn't sure about this at first, but once I added more tare (double what the recipe added) I was hooked

[@pinkmonkeybird2644]

Thank you! I’ve used this recipe many times, testing out different homemade and packaged noodles. You are so right, the needed flavors are all there, but the simplicity celebrates the noodles - or points out their negative traits, which of course almost all of my early attempts had.

[@takeshirikimaru1453]

As a Japanese, your channel is amazing lol

[@WayofRamen]

日本人が観てくれて嬉しいです！これからも宜しくお願いします。

[@ADeeSHUPA]

Takeshi Rikimaru Are You A 日本方

[@nicholaspendergast9991]

Somehow the YT algorithm brought me here. Love the recipe. Since I'm on keto, I'll give it a try with konjac noodles.

[@WayofRamen]

Not sure how it will taste with that, but good luck!

[@monishsatheesh7959]

Finally someone who gives both spoon qty and ml at the same time and corelates them. Sighing in relief.

[@AnneIglesias]

Thank you for making this video, I’m glad I found it. I was one of those Top Ramen gobbling college students and just recently I started buying them again just so that I could have the noodles and flavor them however I wish. I could use some more authentic takes on ramen in my life. :)

[@WayofRamen]

Thanks very much for watching!

[@tonywhy9]

My go-to is this shio tare with the vegan tonkotsu broth. For the oil, I usually use that shallot oil or mayu.

[@WayofRamen]

Good stuff!

[@blackknightjack3850]

Wait. How do you do vegan tonkotsu broth exactly?

[@Darqusse]

i'm a uni student and i made this, it tastes amazing and remind me of home. sometimes i add a little bit of lemon juice

[@thetipsycookery8268]

We need more videos!! Sad to see that you've stopped posting! Love you videos! Thanks!

[@anshumanbhatia]

Quality work. I've been playing around with shio tare's as well. Currently working with the Bone Daddies one.... might try this out with how easy it is....

[@WayofRamen]

Yeah try it out! I'm using this as my base shio tare and intend to build up from here. Its the style of tare I'm least familiar with. I figure it'll be easy to add things and tell if i like it or not, but much harder to try to adjust a more complicated tare recipe.

[@iMathYou.]

I just made this, Soo good. Beautiful chicken broth. Didn't have the same soysauce though just used regular Kikkoman and it's delicious. Just a question, have you used duck fat for your oil? It's more readily available where I am and wondered if it would impact the bowl of ramen much differently? Guess I should try it n find out.

[@WayofRamen]

Thanks for trying it out!

[@onyonable]

Duck fat sounds good, it's richer and stronger than chicken too

[@marie-suzankalogeropoulos9249]

Hi there! I've been testing both goose and duck fat, since it's a "high cuisine" base, in France, and knowledgeable good fare nerds fry their potatoes in it for "sarladaise" style meals, with duck confit, etc... So instead of spending 15 mn rendering chicken skin fat, or when your pork dripping pot is empty, these two - duck and goose - are less saturated than butter, and great for sizzling your spring onion greens, and/or garlic and ginger... They don't interfere with your fish-based tare either, where a chicken - aroma might be a drawback. And last bnleast, it's cheaper than butter, comes in screw - top jars and lasts at the back of yr fridge forever (... if you keep on using a clean spoon)! As for msg freaks, a teaspoon of good dashi powder base ends up far more complex and lower msg than the pure stuff, besides the actual fact, that these guys ought to keep away from so much food that contains it naturally (parmesan or any matured dry cheese, nuoc mam, shrimp paste, Worcestershire sauce...), that they really do need to check their suggestion-prone psyche first.! And of course, this doesn't mean that bad Chinese food, pepped with cheat ingredients and gulped with too much beer, isn't as c... ppy as any other junk that'll bash you into a 24h00 headache!! Bon appétit, and thanks for the greatest ramen-do channel, so far 👍 !

[@codfish30]

@@marie-suzankalogeropoulos9249 I've got a tub of goose fat in the cupboard that I've not really done much with. I'm definitely making aroma oil with it tomorrow 👌

[@marie-suzankalogeropoulos9249]

@@codfish30 that's great! I've also been testing the leftover EVO oil from my sardine tins, to stew garlic in, when I'm on a niboshi based broth... If you don't over fry it, the slight bitterness doesn't increase, and it's packed with the fish oil too, and the good minerals. So glad I found some use for it, never could throw it away, being Greek, it's like discarding the yolk from the egg or smthg, just unheard of! Hope that aroma oil of your's turns out just fine 😊

[@xbob808x]

Hey thanks for this video, i watched it so many times and finally made it for myself. Ive never made ramen before so I was surprised how it came out, im gona try more ramen recipies from now thanks to you. -Your fan from Japan

[@WayofRamen]

thanks very much man! yeah its kind of surprising how good it tastes without any soup stock in there. If you have left over tare from this video, get some lee kum kee chicken stock powder, use that to make a simple stock and do the same thing just add about 1 tablespoon of tare instead of 36ml. It's pretty dang good!

[@Mike-Eye]

Thanks for translating this recipe! 🤙🏾🤙🏾🤙🏾

[@garett520]

Hi Ryan - many thx for sharing this older, but simple and as you highlighted very delicious tare!!! I tried over weekend: my betterhalf and our toodler liked it first time and wanted even more, I think that says everthing! I'm following your channel since a while, but not regularly. I like the way you set up your format: authentic, frank, aiming to be better (...you called it こだわり , right?) and fun. Hope you keep this way and keep doing the things you like to do and share!

[@Seade]

I used this recipe to compare two different batches of paitan chicken stock. It's a really good shio tare that I will continue using, thanks for sharing this! 🙏

[@mr.goodvibes4126]

This would be great for people craving in ramen with a simple method

[@WayofRamen]

yeah it works pretty well and the tare will keep in the fridge so when you do feel like making real ramen you can have it on hand.

[@autesla773]

your channel’s great, informative yet super chill.

[@WayofRamen]

Thanks so much!

[@Scott65J]

cooking requires a great understanding of components....simple components in balance make great food as well

[@RLRism]

Great videos sir. Thanks for introducing us newbies to the basics of Ramen.

[@WayofRamen]

Thanks very much for watching!

[@maridumle]

When you watch a simple recipe , but you will never find this products in your country ( for soup)

[@9es3266]

True on top of that corona restrictions 😢

[@chrisw7347]

Could you try to buy it on the internet?

[@akalaSHO]

I'm from HI but live abroad and the moment you said this broth tastes like better Saimin I decided I need to make it cause holy cannoli, I miss it so much

[@tcgilsontxa]

I used your Tare recipe last time I made Tonkotsu and it was amazing. Thanks for the awesome videos!

[@WayofRamen]

Thanks very much Tc! Glad it turned out OK for you!

[@laobrendan2146]

You made my mouth water just from the thumbnail🤤🤤🤤

[@miniac5307]

I've always wanted to try a shio ramen. Thanks for your work translating and demoing the recipe!

[@WayofRamen]

Thanks. This one is just a simple tare that you can use. I'll need to do more work to fully understand how to make better shio tares.

[@TheOtherChef]

I need this book!

[@delloda]

This is a very typical Chinese soup that is pretty much used in every bowl of noodles you can buy, like wonton noodle soup, in cafes in Hong Kong. tasty!

[@chrisw7347]

I would use this tare if I experimented with making a delicate seafood ramen, something non-traditional (as far as I know), like a pure shrimp soup, or a pure crab soup, scallop, etc, that would be a project I'd be interested to try. Seems like a challenge to do those more delicate kinds of ramen. I've tried messing with shrimp heads before for non-ramen related cooking but it's never quite the shrimp explosion I desire.

[@longfade]

Outstanding - can't wait to try this one.

[@pesky2119]

This is interesting, a simple but effective quick bowl of ramen you can make on the spot, definitely going to try this out on days when i’m lazy

[@WayofRamen]

Thanks very much! check out the easy shoyu ramen video too if you have time!

[@beepo52]

Wow your whole channel is great. Surprised the following isn’t larger. Subbed.

[@WayofRamen]

Thank you so much Bernard! I really appreciate it!

[@IllegalCharacters]

Recommendations for a vegetarian substitute for that chicken oil?

[@WayofRamen]

You can just use vegetable oil and follow the same steps of infusing the flavor of the green onion, ginger and garlic.

[@IllegalCharacters]

@@WayofRamen Gucci, trying this out soon

[@purplepepper2503]

*"What? 'chuckles' That's ridiculous-"* I wanna reach that level of ramen-making someday T u T

[@WayofRamen]

I'm still learning too :)

[@go5582]

Hi I love your videos. I love ramen too. Next year , I have plans if visiting japan for the ramen olympics. I can wait . I have plans on staying for 4 to 8 weeks. I so excited. I really enjoy your clean ramen videos. Keep slurping and recording.

[@WayofRamen]

Thanks very much! Hoping we can all start traveling again next year.

[@Srry4PartyRockin098]

Hi, thanks again for the great videos! I was just wondering if you could explain more about the importance of the "Hakata sea-salt with x component?" Thank you!

[@WayofRamen]

To be honest, I'm not entirely sure why some Japanese tare recipes say to add nigari. I know it's used to make tofu as a coagulant but from my research it's just a more mineral dense salt that has other things than just sodium. If I ever find out I'll report on it.

[@jameschee]

Needed the msg. Best ingredient

[@WayofRamen]

yeah. there's still a stigma against it in the west, but it really is pretty magical.

[@nighttyger3397]

The Way of Ramen what is msg, anyway? I’ve only ever heard of it through all those ~ooh msg so sppoooooky~ things, but you know they never actually tell you what it is cuz they’re only interested in selling a scare and whatever superfood/diet supplement they’re selling this week :P

[@egg9600]

@@nighttyger3397 Monosodium Glutamate, basically a condiment

[@paulvue7284]

Wow just tried this and taste wonderful. Savings it for a lazy day.

[@WayofRamen]

Thanks for trying it out Paul!

[@catshitonthecarpet8520]

This is f’ing awesome. Gonna make this this week along with the mini spaghetti hack

[@WayofRamen]

This tare was designed to test noodles, so I'm not sure how good it will be with the spaghetti hack if you just use water. Might need to upgrade to at least some konbu dashi or something. Good luck though!

[@catshitonthecarpet8520]

@@WayofRamen I've made it two nights in a row. I went with an EVOO based aromatic oil and then the same tare with msg that you used. The first night I used Kitchen Basics unsalted vegetable broth for the broth, and it was ok, but that broth is absolute garbage. It tastes bad on its own. Second night I went with water instead, added a smidge more tare and msg, a dash of garlic powder and onion powder to the bubbling broth (garlic and scallions were also used for the aromatic oil) as well as a teaspoon of low sodium light miso, and it tasted like a legit bowl of ramen. Like waaay better than instant ramen, better noodles and less crazy salty broth. It was better than the 3 ramens I can get that are just 10 mins drive away. 15 mins away I can get better. Tonight I'm going to do basically the same thing, but I got a jar of Epic Duck Fat that I'm going to make an aromatic oil with (+bay leaf and thyme sprig), and then maybe I'll use some Butcher's Beef Bone Broth (the store was out of chicken unfortunately) for the broth. At some point I'll try using kombu+bonito or some posh dashi tea packets I have from Japan, but I'm really just experimenting for now, trying to map out the overall scheme of flavors to build up from there. The noodles are working fine for the moment. Dare I say, they're good enough for testing out broths, tares, oils, and toppings...

[@WayofRamen]

catshitonthecarpet glad you had some success with it! If you can find it, the lee Kum kee chicken stock powder is great for making quick ramen broths. I use it all the time to test tares. The duck fat aroma oil is going to be very good.

[@catshitonthecarpet8520]

The Way of Ramen I’m positive I can get LKK chicken powder here in Silicon Valley. No worries, but my main issue is that the broth will be very salty when combined with the already salty tare. It does seem difficult to make broth of any kind that isn’t salty. BTW in reference to my previous comments, I’ve tried the mini spaghetti hack, and from what I’ve learned, guys, be very careful about the baking soda. If you go lazy in the ratios like I did last night, it will be terrible. Like it will even ruin a duck aroma oil. You need to be strict and go with 1T soda to 1L water, or double that, portion. Then put whatever mini spaghetti into that.The worst is what I did last night, I eyeballed it and went heavy with the soda and it was almost inedible. Too alkaline. No amount of duck fat aroma oil can fix a noodle like that, unfortunately.

[@WayofRamen]

@@catshitonthecarpet8520 yeah when I use the chicken stock powder, I cut the tare down to just 1tbsp usually.

[@rrgeada]

I have a simple recipe as well Soup: water (enough for your bowl), 2ts of soy sauce, 1 vegetable knor, salt. (In the end add 1 more spoon of soy sauce.) I usually cook my noodles inside the soup and not separate, and I add 2 boiled eggs.

[@WayofRamen]

Just add some kind of aroma oil and that's pretty solid

[@epipen22]

What kind of sourcery is this! This has just flavored chicken oil, soy sauce and water! I was shocked to find this flavored water tasted like a good soup base. I wasn't sure about obtaining the chicken fat from skin. I used chicken wings, but peeling them was a pain. I decided to make a simple broth using them and skim the fat to make the flavored oil. That didn't produce nearly enough. In the end, I had a small amount of oil, but I ended up having chicken stock to use instead of water. Thanks for the recipe.

[@WayofRamen]

Hi Dan, yeah this is actually a tare recipe so you can feel free to use the tare with any type of soup. The oil or fat is key though. You don't have to use chicken fat, you can use regular old vegetable oil and do the same thing.

[@ruskokollektiv5457]

Oh man, I've got a whole new channel to binge! I'm super obsessed with making ramen at home so I'm excited to watch your content. Quick question, since you're great at replying. What are your thoughts on seasoning broth before tare?

[@WayofRamen]

Thanks so much for the comment! You definitely should not season the broth until you're assembling the bowl. From what I understand (and I could be wrong), adding salt prior to the end starts some chemical changes that actually alter the flavor of the soup the longer it cooks. Keeping the tare separate helps to you closely reproduce the same flavor over and over. Like I said, I could be wrong. If I find out a better answer I'll come back and update the reply.

[@ruskokollektiv5457]

@@WayofRamen if you know any more about the chemical changes I'd like to hear it. I'm kind of the same mind as David Chang (Momofuku) that unsalted broth doesn't make sense. I'd season anything else I cook, otherwise how do I know what I'm serving? Personally, I taste as I go and aim for an underseasoned broth before it hits the bowl and put less salt in the tare to offset. I find any broth with meat too variable to trust otherwise. But I know I'm a bit of a renegade since I also make sous vide tenderloin chachu instead of braised pork belly.

[@mochiball6199]

This channel is growing so fast congrats bro luv ur stuff

[@WayofRamen]

Thank you very much!

[@korokacang]

Might try this with no hon-mirin since i can't use alcohol to cook (and a normal soy sauce because we don't have usukuchi shoyu). This looks like the local noodle broth we have around my area :)

[@Hexishu]

how was it??? i know it's been a year but Im about to make it but yea i am really scared that it'll taste like water xd

[@vinhk7368]

Do you know why a tare has to stay in the fridge overnight? Is that to reduce to harshness of the umami components which may otherwise not blend well with the soup?

[@mekore]

doesnt adding shoyu make it a shoyu not shio ???? or the presence of salt that make it fit the shio category? pls enlighten me master

[@Xenabeans]

Bless the algorithm, definitely subbing to your channel.

[@WayofRamen]

Thanks so much!

[@nhrdy]

Thanks for sharing! Definitely want to try it out since it's so easy!

[@WayofRamen]

Thanks for watching Connie! Let me know what you think if you try it. It's not my recipe so you can be brutally honest lol

[@S_36_A]

Made this so many times.

[@problematic_canik]

Hey way of ramen, can you recommend a Japanese ramen book?? Love your content. Hope to meet u soon. Cheers from chicago with love.

[@wanghss2700]

This channel finna get big!!

[@WayofRamen]

Thanks very much for checking it out!

[@benapat723]

Please channel please blow up this is great man!

[@WayofRamen]

Thanks very much!

[@skyes1904]

Sodium, fat, and onions. “omg this is so good.” lol

[@WayofRamen]

Skye Scholder pretty sure that’s the secret to almost all good ramen.

[@leonardpearlman4017]

It IS good!

[@conradhart3881]

@@WayofRamen That's the secret to almost all good food!

[@ruskokollektiv5457]

@Nosferatu Zodd did that make you feel better? Poor baby got all emotionally constipated. There there.

[@eduarias6251]

@Nosferatu Zodd Who cares.

[@the1tigglet]

Reminds me of some of the ingredients chinese use in their noodle bowls they definitely typically use egg noodles more than most but it still comes out great especially if you use processed white flour for the noodles where you fold the dough several times before cutting thin noodles.

[@WayofRamen]

Yeah some people have said this is similar to a chinese noodle soup. Very cool. Thanks for watching!

[@yeswecanhk]

So clean and tidy, too much like a chemistry experiment .

[@WayofRamen]

Yeah most modern ramen shops all use precise measurements these days, but the real old school masters don't measure anything. I'm not there yet lol 😅

[@yeswecanhk]

The Way of Ramen I wonder what’s like if you skip the 400ml hot water (in the bowl) and service it semi-dry? Like this? kzbin.info/www/bejne/rpmoXnuMfbSXndU; or this kzbin.info/www/bejne/d3uciZKphs2Fr6s

[@ADeeSHUPA]

Yes We Can wah

[@MaestroJ34]

Super glad I found your channel! Definitely going to give this a try, gotta go hunting for the hon mirin and usukuchi but I think I should be able to find em here. Please keep making great videos!

[@WayofRamen]

Thank you! Good luck finding those things. Any kind of mirin should be fine tbh. I'm planning to make a video in the future for substitutions for things like usukuchi shoyu etc too.

[@MaestroJ34]

Can't wait for it. I really appreciate the commitment to providing good alternatives. Checked out the 10-minute shoyu and instantly subbed.

[@ndubb100]

Dang this with a dashi stock sounds so bomb!!! Might have to make this one. Looks like the ingredients will keep for a long time as well!

[@WayofRamen]

Yeah, the recipe I used said to use just water, but I actually use this as a regular tare with all kinds of soup stocks. Its really good with the Lee kum kee chicken stock powder. Just need to adjust the amount of tare so it isn't so salty.

[@SKeahi8o8]

Dang youtube rec threw an amazing channel at me finally, instant like and sub from me But finally I start trying to make my own great tasting ramen! Love the vids you put out man, gonna be stealing all these recipes for myself at home :D

[@planktonweed727]

mmm yes ramen. Thanks KZbin recommendations

[@WayofRamen]

Thanks for checking out the video!

[@MikeSmith-ek6mc]

Definitely different will give it a try maybe today if I get time. Enjoying the videos keep em coming

[@WayofRamen]

Thanks very much Michael! Please let me know what you think if you do give it a try. It's not my recipe so you can be brutally honest lol

[@ponytheprostituteonvinyl7591]

Definitely will give it a shot

[@WayofRamen]

Thanks man! Let me know what you think, it'd kind of weird that it can be so effective with just plain old hot water.

[@DavidHodgkiss]

Would doing this with dashi instead of water in the tare do away with the need for the msg? I don't have any at the moment but have dashi on hand. I'm also adding fresh yuzu juice, would you add that in addition to the liquid or measure it to keep the same salt ratio? Thanks

[@angkhoapham8209]

Uncle Roger s gonna absolutely love this

[@hugomotion7265]

O love this recipe, but here in Brazil, msg is not easy to find, what other ingredient that could be used? Thx

[@svenfunfschilling2502]

Could u also use natural msg components like kombu or katsobushi? Amazing video! Gonna make my first ramen with ur self-made fish-stock ramen for my birthday. Looking forward to it!

[@alexeyruzin4571]

For your shio tare, you said “some” salt how much salt did you add exactly? Thanks!

[@andreionisie168]

Could you use some shiitakes instead of msg? If yes should they be lightly fried before adding them + whatever juices they left in the pan while sauteeing? Thanks!

[@squareduck.]

I love ramen! It’s good that I learn how to make it soon

[@Neias93]

This may be kind of a weird question, but is there any application for Tamari in ramen? As of late I've absolutely loved the flavor it gives to simple dishes like instant ramen and steamed rice with egg, however I have almost never seen anyone use it a tare.

[@justalpha9138]

Sorry this is so late, but I use Tamari soy sauce all the time for making ramen tares, and I oftentimes blend that alongside my craft shoyu to make a phenomenal tasting tare! : D

[@angellover02171]

Could you add a link to your book, please?

[@WayofRamen]

Sure! www.amazon.co.jp/%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%E3%83%BB%E3%81%A4%E3%81%91%E3%82%81%E3%82%93-%E3%82%BF%E3%83%AC%E3%81%AE%E6%8A%80%E8%A1%93%E6%95%99%E6%9C%AC%E2%80%95%E4%BA%BA%E6%B0%97%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%E5%BA%97%E3%81%AE%E3%80%8C%E3%82%BF%E3%83%AC%E3%80%8D%E3%81%AE%E9%85%8D%E5%90%88%E3%80%81%E6%9D%90%E6%96%99%E3%80%81%E5%91%B3%E3%81%A5%E3%81%8F%E3%82%8A%E3%81%AE%E8%80%83%E3%81%88%E6%96%B9-%E4%BF%9D%E5%AD%98%E7%89%88-%E6%97%AD%E5%B1%8B%E5%87%BA%E7%89%88%E7%B7%A8%E9%9B%86%E9%83%A8/dp/4751109278/ref=sr_1_1?__mk_ja_JP=%E3%82%AB%E3%82%BF%E3%82%AB%E3%83%8A&keywords=%E3%81%9F%E3%82%8C%E3%81%AE%E6%8A%80%E8%A1%93%E6%95%99%E6%9C%AC&qid=1576975207&sr=8-1

[@angellover02171]

@@WayofRamen thanks a ton.

[@maristeenbakkers947]

it tasted delicious! I had been looking for a good ramen soup for a long time. this one is simple and delicious! thanks! How long can I keep the tare in the fridge?

[@WayofRamen]

Hi Mari, thanks very much for trying it out! The tare will last in the fridge for a looong time.

[@ngb09229]

I used kombu (soaked over night), bonito flakes, and salt for a shio Tare. It's my first Tare so I wanted to keep it simple. I didn't add MSG because my gf hates the taste of it (no idea why 🤣). I followed the right steps to cook it, but when I tried a sip after it was done it literally tasted like Fishy Ocean Salt Water, almost exactly like the sea. I know logically that those basic ingredients combined would produce such a flavor, but I thought they were supposed to combine and create some magic Umami flavor, but to me it tasted awful and I had to spit it out. Should I have added sugar and some shoyu maybe?

[@Hexishu]

definetly. sugar balances out the "bitter" flavor so you want some sweetness(from either mirin, sugar or even msg)

[@MaximumPasta]

I was bout to subscribe, then I realized I already am. Hell yeah

[@mauritsalexander2278]

Just found this channel because of KZbin Reccom, gonna give it a try, and ..... subscribed

[@WayofRamen]

Thanks very much!

[@milesaway3422]

This is beautiful and still labor intensive

[@samyoowell]

Where did you get your measuring spoon? I’ve been looking for one of those everywhere!

[@WayofRamen]

The Japanese one? I got it at a Japanese grocery store.

[@feliciaalbanese3338]

Love this channel

[@WayofRamen]

Thank you very much

[@anversailles]

Yooooo I just found you today! Love your vids! You deserve more views. Also this is making me so hungry for ramen

[@WayofRamen]

Thanks very much for watching!

[@nelsonyou4638]

Wow cool

[@WayofRamen]

Thanks for checking out the video!

[@bobguenter]

I really hate this concept but have to try it. I can taste the wheat flour and know exactly what you are saying. I would love a clean light one like this for certain occasions

[@merce5434]

This is the coolest channel ever

[@WayofRamen]

Thanks very much!

[@syc8150]

The soup is beautifully clear :D

[@WayofRamen]

That's because its just water lol

[@ashley09691]

love my recommendations great recipe!

[@WayofRamen]

Thanks very much for stopping by!

[@islandboi6398]

Broooo this so dope!!! Btw where can I cop that shirt?!

[@dboyer1984]

How much salt did you use, approximately?

[@misterp4922]

You never mentioned how much salt we should put in for the tare please advise

[@simbahkakung980]

Does anyone know a good subsitute for mirin? Cause its hard to find in where I live

[@WayofRamen]

That's a pretty hard one to sub but some kind of alcohol and sugar is similar. I've read online you can use 1 tbsp of good sake + 1tsp of sugar as a replacement in a pinch but I've never tested it out.

[@simbahkakung980]

@@WayofRamen Is there any non alcoholic substitute? My countrys regulation is so tight

[@niaeve.3689]

@@simbahkakung980 I hear that you can use rice vinegar and sugar. Use 1/2 tsp of sugar per 1tbsp of vinegar

[@17kitai]

The way that I have same ramen bowl, same pink ladle, same mirin, and same usukichi shoyu 😳😳 gotta be from Hawaii

[@nayroul9316]

can i use any white vinegar or it has to be japanese vinegar?

[@jaytorr6701]

Did this for lunch today. Used duck fat. Absolutely delicious!

[@WayofRamen]

Thank you for trying it out. Duck fat is great too!