Keizo Shimamoto Teaches me How to Make a Shoyu Ramen (Pro Recipe)
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Nice recipe, i have been working in Japanese cuisine as well, and this recipe, is something very different compare to what i have seen so far, and from cost wise, this recipe is cheaper compare to what i have made so far, thanks for the content mate
when I heard "not ultra hard to find ingredients… so people who watch the video would have a good chance of making it"…
first two ingredients:
* 600ml of Marudaizu Koikuchi Shoyu!
* 65ml Hon Mirin
HUH!!!??????
and where the heck do I find that many chicken feet??? I don't even have a chicken-nail clipper thingie!
OH BOY!
I'll just go to my local ramen place. spend $10 bucks… DONE.
"My menma sucked BALLZ on this one…" chuckles
Heyooo NYC’s greatest casualty from COVID.
Can't even find that hon mirin
As amazing as this must've tasted, I cant help but think at how pretentious this whole process looks lol
Nice work! Thanks for sharing…
This is expensive and difficult as HELL lmao
Oh yeah, also, at 3:35, if you have chicken backs do you need to do anything different or do you just throw them in there in place of the whole chicken. Also, would spatchcocking the chicken beforehand help with getting the scum out quicker?
As if
this made my mouth water and now im hungry
arggghHh!!!!
I am think you're the only Japanese who use Fahrenheit in the world
Easy… Then use impossible to find shoyu. What the fucking heck
You could scale it down by using a cornish game hen instead of a whole chicken.
I'd be really interested in seeing a yellow curry ramen.
Did anyone here auto like… Cuz all I got to say genius.Pure pure genius
On an older video you mentioned stewing hens being more flavorful and cheaper. Is that an appropriate sub for the full chickens in this recipe?
Kaizo is The king 🤴
Nope thank you, I prefer chinese noodle, the best, instead overpriced Japanese noodle
Where’s that half boiled egg? 😭
I love how casual you are with the videos, you sound like a natural on video!
this made my awful cooking taste better, ty.
Do you keep the Shoyu and Hon Mirin for 1 week open or in close container?
Do you add any water to the soup during cooking to keep the initial water level?
2:17 that's cocaine
Can I use anything other than the katsuobushi because I can’t find it anywhere and I really want to make this bowl