Making a LEGENDARY Shio Ramen Soup (Sano-san Recipe)
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So that's where Seinfeld got the idea from…
From the description of the chef given (which may be a bit overinflated for "dramatic effect" or whatever) – He sounds like a massive asshole who is only tolerated simply because he's the best at what he does. Overall I'll take the 2nd best rather than put up with somebody who tells people offering feedback to "shut the fuck up" lol
So he was the original soup Nazi from Seinfeld?
Your ladle straining technique is actually taught in culinary schools, when doing french Bouillabaisse
I wonder if the Soup Nazi on Stenfeild was based on him.
A tip is to first do as you did and blanch the protein, but do it for longer (about 5-10 minutes of simmering). It will extract more impurities from the proteins, and you can then discard that water and give the meat, bones, or feet a good rinse in a colander under tap water. Then you will not have to strain anything afterward. The flavor loss will be minuscule, and you'll have less work getting it super clear. Another way to get an even clearer result is to freeze the entire batch in chunks and strain it in the fridge overnight. That will bind some of the gelatin with the solids and act as a filter in itself. But I think you would enjoy the result of the first tip. Great video, by the way, and thanks for sharing.
Japanese who surely know the recipe of exaggeration and the West who has little knowledge about cooking make “legendary” a cheap word.
Your music is louder than your voice
The Soup Nazi of Japan?
Looks great! But Bro the chicken feet🫠🤢
This guy was a real life Seinfeld Soup Nazi. Respect
Thanks you screwed up the recipe
So he's just a dickhead that bosses people around because he makes food, got ya.
The reason the next day it probably wasn't as good was that the soup probably has a lot of volitile aromatics which get lost over time hence why it is much better fresh.
You should use cheese clothe when straining. Makes sure nothing gets through and is reusable too
Mmmmmmm boiled butter 😋
Many instant / pre-made mimic the real taste already, but the density and richness of the natural ingredients, and time spent for it, nothing can beat that taste
so this guy was basically the soup nazi
NO RAMEN FOR YOU!!!
Different aromatic compounds will breakdown chemically after time.
4 hours and you said its short hahahaha
I´ts look like too much work. Better to just go to restaurant.
Shibumi?
Is this the birth of Seinfeld's soup nazi?
Asian broths are the most expensive and difficult to cook. Even your pho isn’t cheap.
Sup iz govna i palok))
Soup Nazi as in Seinfeld.
My man so precise with his dashi then starts saying things like 3/4 of a carrot lmao
Ramen out of Japan is fake, salty,
When soup is finished, noodles should be put in immediately. The fresh flavor will disappear in one night,In Asia, except for fermented foods, they all need to be cooked and eaten in hot immediately.
Thats alot for soup
Ngl, this Samo-san chap sounds absolutely based.
i would coock chicken alone for 10-12 hours before and then add the aromaics
it would better and isnt the cabbage supposted to be choped ?
So he is the soup nazi of Japan? Lol
I love the content.
Ramen Nazi
Go to Chinatown, Beef Brisket Won Ton Noodle beats that any day.
Egomaniacal chefs are such a bore. And if he told me to "shut the fuck up," I'd tell him to go to hell. I would order to take out, because really, who needs all that grief ? But take the product and run.
No soup for you!
This guy reminds my of that soup guy from Seinfeld