The SIMPLEST Shio Tare for Ramen (Recipe)

[@satoshiketchump]

The KZbin recommendation gods have shined upon me

[@WayofRamen]

Thanks so much!

[@zodus3041]

Me too

[@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!

[@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

[@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 ❤

[@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.

[@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

[@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

[@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.

[@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.

[@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?

[@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

[@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!

[@AnneIllustrating]

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!

[@thetipsycookery8268]

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

[@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!

[@ereeeeennn]

your channel’s great, informative yet super chill.

[@WayofRamen]

Thanks so much!

[@Mike-Eye]

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

[@Monish-JDMAP]

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

[@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

[@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.

[@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!

[@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 😊

[@RLRism]

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

[@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?

[@longfade]

Outstanding - can't wait to try this one.

[@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!

[@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! 🙏

The clear broths are magical cleansers, you feel lighter after this meal.😊

[@mochiball6199]

This channel is growing so fast congrats bro luv ur stuff

[@WayofRamen]

Thank you very much!

[@Scott65J]

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

[@beepo52]

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

[@WayofRamen]

Thank you so much Bernard! I really appreciate it!

[@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.

[@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.

[@laobrendan2146]

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

[@TheOtherChef]

I need this book!

[@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.

[@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

[@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.

[@paulvue7284]

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

[@WayofRamen]

Thanks for trying it out Paul!

[@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?

[@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

[@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!

[@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

[@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

[@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.

[@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.

[@S_36_A]

Made this so many times.

[@wanghss2700]

This channel finna get big!!

[@WayofRamen]

Thanks very much for checking it out!

[@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

[@feliciaalbanese3338]

Love this channel

[@WayofRamen]

Thank you very much

[@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.

[@magicpants9371]

OMG this video is sooooo good im a huge advocate for water ramen and all my friends make fun of me for it /j

[@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.

[@nelsonyou4638]

Wow cool

[@WayofRamen]

Thanks for checking out the video!

[@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!

[@hugomotion7265]

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

[@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.

[@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!

[@islandboi6398]

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

[@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.

[@merce5434]

This is the coolest channel ever

[@WayofRamen]

Thanks very much!

[@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.

[@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?

[@ashley09691]

love my recommendations great recipe!

[@WayofRamen]

Thanks very much for stopping by!

[@alexeyruzin4571]

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

[@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

[@Xenabeans]

Bless the algorithm, definitely subbing to your channel.

[@WayofRamen]

Thanks so much!

[@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

[@milesaway3422]

This is beautiful and still labor intensive

[@nayroul9316]

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

[@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.

[@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.

[@pat7363]

Just came across your channel you mentioned you are in hawaii?

[@WayofRamen]

Yup

[@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

[@kanwar6168]

Hi can I use regular soy sauce instead of usukuchi shoyu its very hard to find it in India Pls tell BTW love ur vids

[@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!

[@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!

[@benapat723]

Please channel please blow up this is great man!

[@WayofRamen]

Thanks 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

[@highlow5226]

とても美味そうですね。

[@WayofRamen]

コメントありがとうございます。麺を試す為に本で書いてある素朴な塩ダレのレシピを再現してみました。スープの代わりお湯を使っても美味しかったです。

[@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

[@mauritsalexander2278]

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

[@WayofRamen]

Thanks very much!

[@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

[@jaytorr6701]

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

[@WayofRamen]

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

[@jessytang6082]

Yo this channel is going places

[@WayofRamen]

Thanks very much. That's such a nice thing to say!

[@misterkiller89]

I love this.

[@WayofRamen]

Thanks very much!

[@dboyer1984]

How much salt did you use, approximately?

[@misterp4922]

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

[@IchihoBankai]

How do you make what seems to be a gallon of aroma oil without using 50 chickens

[@JasonKuang]

can't wait to try it out!

[@WayofRamen]

Thanks man! let me know what you think, it's not my recipe so you can be 100% honest lol

[@KIDGSXR]

Could you tell me which noodles to use specifically? Ive tried so many types of noodles and couldn’t find the right one with the right texture. Hopefully my Asian Market here in Missouri has it. Miss the saimin back home...Shige’s or even better Tanoe’s. Mahalos 🤙

[@WayofRamen]

I usually make my own noodles but try check out my pasta to ramen noodle video. It tastes pretty good and he go! I'll eventually have a saimin video up. Mahalos for watching!

[@MrCMread]

Is it still shio if you shoyu in it?

[@WayofRamen]

yes. most shio recipes still have shoyu in them. usukuchi shoyu is generally used to keep the color lighter.

[@chaboiixxl5948]

Is there a video he has where he explain making his chicken oil in better detail? Like how long what heat etc??

[@WayofRamen]

I made it in a couple of videos. I think I made some in the iekei-ish video and the tonkotsu shoyu video.

[@squareduck.]

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

[@hawaiianlaker]

Have you done a Saimin recipe?

[@WayofRamen]

Not yet, it's coming

[@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.

[@angkhoapham8209]

Uncle Roger s gonna absolutely love this

[@MaximumPasta]

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