How to make Halal Tori-Paitan Ramen (Chicken Soup Ramen) 鶏白湯ラーメン RAMEN KAONASHI カオナシ 2020-03-25 | Hello! In this video I will show you how to make a halal version of Tori-Paitan Ramen (Chicken Soup Ramen) 鶏白湯ラーメン using boneless chicken and vegetable potage for broth. No pork or cooking sake (alcohol) is used in my recipe this time. Tori-Paitan Ramen comes with a creamy soup base which is rich and thick yet not too heavy on taste. In my recipe I used cabbage which adds natural sweetness to the soup. The toppings are simple, yet a good mix of taste and texture to match the soup & noodles. As usual I do not use any MSG in my recipe. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpFresh Chicken Breast - amzn.to/3ajM5h9Kikkoman Japan Made Soy Sauce (Koikuchi Shoyu) - http://bit.ly/3oqRJVUKikkoman Usukuchi Soy Sauce (Usukuchi Shoyu) - http://bit.ly/39b3B81HLALU SHOYU - http://bit.ly/3hRHwiTBragg Organic Raw Unfiltered Apple Cider Vinegar - amzn.to/2Jdgn9tDigital Cooking Thermometer - amzn.to/2Uud176Recipe Details:http://ramenkaonashi.com/how-to-make-halal-tori-paitan-ramen---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
Tsukemen Recipe Series: Kombusui Tsukemen 昆布水つけ麺の作り方 RAMEN KAONASHI カオナシ 2021-09-02 | This video is a part of a series of various types of Tsukemen recipes that I will feature. Tsukemen (つけ麺), also known as Japanese Dipping Ramen Noodles, is one of the most popular styles of ramen in Japan, especially during summer. Cold ramen noodles are served with pipping hot soup, to be dipped and enjoyed with toppings. It is an amazing contrast to have both cold noodles and hot ramen soup broth together. Kombusui Tsukemen (昆布水つけ麺) is a type of tsukemen which uses Kombusui (昆布水) which is kombu-based liquid, added to the noodles to add natural umami and keeps a moist texture to the noodles when eating. It is especially great for tsukemen where the noodles are even more flavourful when added to the broth. In my recipe, this tsukemen is matched with a chicken-base chintan (clear soup) and simple toppings to allow you to focus on the refreshing yet deep taste of this dish.After finishing the noodles dipped in the highly concentrated ramen broth, it is always recommended to add more soup so that it is more palatable to drink and complete the meal feeling warm. This process is also known as Soup Wari. If you haven’t tried tsukemen before, please do and you will find this a wonderful experience.As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used, direct from Japan here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - amzn.to/31YnYkHUsukuchi Shoyu - amzn.to/37AfYHLApple Vinegar - amzn.to/2Jdgn9Digital Cooking Thermometer - amzn.to/2Uud176*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
Tsukemen Recipe Series: Gyukotsu Tsukemen 牛骨つけ麺の作り方 RAMEN KAONASHI カオナシ 2021-07-31 | This video is a part of a series of various types of Tsukemen recipes that I will feature. Tsukemen (つけ麺), also known as Japanese Dipping Ramen Noodles, is one of the most popular styles of ramen in Japan, especially during summer. Cold ramen noodles are served with pipping hot soup, to be dipped and enjoyed with toppings. It is an amazing contrast to have both cold noodles and hot ramen soup broth together. Gyukotsu Tsukemen (牛骨つけ麺) is tsukemen with beef bone soup as the main base. In my recipe, I used beef bones and chicken to boil the clear soup, with vegetables to give it natural sweetness and strong umami. The noodles are hand made from scratch, with higher protein flour, in super thick, straight and chewy texture to fully absorb the flavours of the soup when dipping. The dish is topped with sliced beef, and momiji oroshi (spicy grated daikon radish) which is a traditional Japanese condiment to add some spice when mixing the noodles in for dipping.After finishing the noodles dipped in the highly concentrated ramen broth, it is always recommended to add more soup so that it is more palatable to drink and complete the meal feeling warm. This process is also known as Soup Wari. If you haven’t tried tsukemen before, please do and you will find this a wonderful experience.As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used, direct from Japan here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - amzn.to/31YnYkHUsukuchi Shoyu - amzn.to/37AfYHLApple Vinegar - amzn.to/2Jdgn9Dried Shitake Mushroom - http://bit.ly/3nkqESU*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
Tsukemen Recipe Series: Gyokai Tonkotsu Tsukemen 魚介豚骨つけ麺の作り方 RAMEN KAONASHI カオナシ 2021-07-04 | This video is a part of a series of various types of Tsukemen recipes that I will feature. Tsukemen (つけ麺), also known as Japanese Dipping Ramen Noodles, is one of the most popular styles of ramen in Japan, especially during summer. Cold ramen noodles are served with pipping hot soup, to be dipped and enjoyed with toppings. It is an amazing contrast to have both cold noodles and hot ramen soup broth together. Gyokai Tonkotsu Tsukemen (魚介豚骨つけ麺) is usually the most commonly seen recipe of tsukemen, where the soup base is mainly pork bones and dried fish. In my recipe, I used a mixed of pork bones, with niboshi & sababushi (dried anchovy and mackerel) to make the highly flavourful soup, complemented by shoyu tare and ramen oil. The noodles are hand made from scratch, with higher water content, in super thick, straight and chewy texture to fully absorb the flavours of the soup when dipping. The chashu is smoked with Japanese Green Tea leaves to add a unique fragrance to the whole experience. After finishing the noodles dipped in the highly concentrated ramen broth, it is always recommended to add more soup so that it is more palatable to drink and complete the meal feeling warm. This process is also known as Soup Wari. If you haven’t tried tsukemen before, please do and you will find this a wonderful experience.As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used, direct from Japan here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - amzn.to/31YnYkHUsukuchi Shoyu - amzn.to/37AfYHLRice Vinegar - amzn.to/3hfh54Digital Cooking Thermometer - amzn.to/2Uud176*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
How to make Duck Ramen 鴨そばの作り方 RAMEN KAONASHI カオナシ 2021-06-27 | Duck Ramen is not as commonly found in Japan, however there are a couple of restaurants that has Duck Ramen, or Duck Soba on their menus. In my first recipe of Duck Ramen, this is made from duck chintan (Clear Soup) from half a duck, carcass and wings, matched with a shoyu tare (sauce). The duck oil from the simmered soup also makes an aromatic, clear ramen oil for the broth. I also made duck chashu using duck breast, sous vide with the sides seared for additional smokey taste and some crisp. As a result, the Duck Ramen was really delicious with a comforting soup base, aromatic with natural sweetness from the shoyu tare. The addition of lime also adds some acidity to the soup. The duck chashu was tender and really yummy! Not to forget the handmade noodles that was chewy and matches the soup really well.As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXSous Vide Precision Cooker - amzn.to/2UhJIbIDigital Cooking Thermometer - amzn.to/2Uud176*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
How to make Lamb Ramen ラムラーメンの作り方 RAMEN KAONASHI カオナシ 2021-06-19 | Lamb Ramen is actually quite rare in Japan, though there are many chicken, pork, and fish-based ramen shops widely available. For my recipe, I used a soup-based of Lamb with Chicken while including vegetables to give natural sweetness to the soup. This time I also used Dried Tomato which gives sweet umami to the soup taste.The ramen broth is matched with a shoyu tare and chicken oil, topped with Lamb Chashu. The lamb chashu is soft and juicy, giving a distinctive flavour and umami of lamb meat. The taste of the ramen broth, is delicious and well matched by different ingredients to give balance to the Lamb Ramen, without being too overwhelming.As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXDried Shitake Mushroom - http://bit.ly/3nkqESUKoikuchi Shoyu - http://bit.ly/3oqRJVUDried Tomato - amzn.to/3gLEfkXDried Porcini - amzn.to/2SMFaJNSous Vide Precision Cooker - amzn.to/2UhJIbIDigital Cooking Thermometer - amzn.to/2Uud176*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
How to make Yokohama Iekei Ramen 横浜家系ラーメンの作り方 RAMEN KAONASHI カオナシ 2021-06-13 | Iekei Ramen 家系ラーメン comes from from Yokohama city of Kanagawa Prefecture, featuring rich pork bone soup, soy sauce, and thick straight noodles.. It originated from "Yoshimura family" which opened in 1974. For my recipe of Iekei Ramen, I use pork bones with chicken carcass, boiled over long hours, with more pork bones added over time to add dimensions to the soup umami. The ramen broth is complimented by my blend of shoyu tare, chicken oil for to bring out the richness of Iekei Ramen and great flavours. It is matched with the traditional toppings like chashu, spinach, seaweed and marinated quail eggs. I also made handmade noodles from scratch, boiled for 3 min for thicker straight consistency.As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXDried Shitake Mushroom - http://bit.ly/3nkqESUKoikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - amzn.to/37AfYHDigital Cooking Thermometer - amzn.to/2Uud176*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
Tenkaippin Kotteri Ramen Inspired Recipe 天下一品こってりラーメンの作り方 RAMEN KAONASHI カオナシ 2021-06-06 | Have you visited Tenkaippin Ramen in Japan? It is a legendary ramen chain, that originated from Kyoto back in 1971. Tenkaippin 天下一品 also known by its short name Ten'ichi (天一) is made popular by the original Tenkaippin Kotteri Ramen, that boasts a secret soup created by Tsutomu Kimura, founder of Tenkaippin. The ramen soup is made from simmering chicken bones and various ingredients, giving a very rich taste, but also refreshing for the palette. For my recipe, I used various types of vegetables to make into potage, and combine that with simmered chicken soup to make an ultra thick and savoury broth, topped with a simple shoyu tare (sauce). The ramen is topped with classic ingredients, including pork loin chashu marinated in shoyu, and handmade noodles that perfectly grips the broth as you savour the dish. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXDried Shitake Mushroom - http://bit.ly/3nkqESUKoikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - amzn.to/37AfYHDigital Cooking Thermometer - amzn.to/2Uud176*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
How to make Negi Shio Ramen with Hand-Cut Noodles ネギ塩ラーメン RAMEN KAONASHI カオナシ 2021-05-29 | In this recipe, I made use of shallot oil as well as fried shallots to bring some sweetness to the simple flavours of the classic shio ramen. The soup is made from pork and chicken simmered over long hours, matched with the shio tare (sauce) made from seafood based dashi of dried scallops & squid. This time I made hand-cut noodles from scratch, cut thickly and scrunched into wavy noodles for a great chew to match the soup broth. Toppings include the classic sous vide chashu, with chicken meatballs & fried shallots. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXDried Shitake Mushroom - http://bit.ly/3nkqESURice Vinegar - amzn.to/3hfh54Koikuchi Shoyu - http://bit.ly/3oqRJVUApple Vinegar - amzn.to/2Jdgn9Digital Cooking Thermometer - amzn.to/2Uud176*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
How to make Shoyu Ramen 醤油ラーメン RAMEN KAONASHI カオナシ 2021-05-14 | This Shoyu Ramen recipe is inspired by Ramen Nagi in Japan, that boasts an amazing dried fish broth using Niboshi (Dried Sardines) as the main soup stock. Ramen Nagi uses many different kinds of dried fish to make their signature soup to produce rich natural umami. For my recipe, I used a mix of dried fish to make dashi and added it to a pork and chicken soup base. The rich soup is topped with a simple shoyu tare (sauce) as well as pork loin chashu and various toppings. Noodles are handmade and absorbs the soup broth nicely to maximise flavours. The result is an aromatic, deep tasting ramen with a clear soup broth that is easy on the palette yet highly addictive. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXDried Shitake Mushroom - http://bit.ly/3nkqESURice Vinegar - amzn.to/3hfh54Koikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - amzn.to/37AfYHDigital Cooking Thermometer - amzn.to/2Uud176*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
How to make Shiro Miso Ramen 白味噌ラーメン RAMEN KAONASHI カオナシ 2021-04-25 | Shiro Miso Ramen is a great dish and is not too overpowering as white miso are slightly lighter in flavour. Miso is made by fermenting soy beans, rice, barley and wheat to create a thick, textured paste. With different combinations, proportions and quality of ingredients, no miso pastes are exactly the same. Most miso can be separated into three categories: white miso, red miso, and a mixture of both known as awase miso.White miso is made from soy beans and a high percentage of rice which are fermented to create a light, slightly sweet taste. For my ramen tare (sauce), I used 2 types of miso, 1 is a normal type of white miso, while the other is Kyoto miso which has a sweeter profile. The ramen broth is made from double soup of seafood dashi with pork and chicken paitan (milky white soup) to bring deep, savoury flavours. This is nicely topped with porcini oil for a unique taste of the entire broth. The dish is matched with tender, chewy pork cheek chashu and handmade noodles. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXDried Shitake Mushroom - http://bit.ly/3nkqESUKoikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - amzn.to/37AfYHLDigital Cooking Thermometer - amzn.to/2Uud176*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
How to make Ginger Shoyu Ramen 長岡生姜醤油ラーメン RAMEN KAONASHI カオナシ 2021-04-10 | In this video, I will show you how to make Ginger Shoyu Ramen. This is a local style of ramen from Nagaoka City in Niigata Prefecture also known as Nagaoka Shoga Shoyu Ramen 長岡生姜醤油ラーメン in which ginger is the key ingredient that adds the unique flavour of this pork-based soup, shoyu ramen. This ramen comes with rich flavours and the ginger warms up your body. For my recipe, I made a pork-based soup where a lot of ginger was used. The ramen is topped by shoyu tare (sauce) and marinated chashu. The ramen broth is made from double soup including dashi to give that deep umami and the ginger brings out a strong sense of comfort. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXDried Shitake Mushroom - http://bit.ly/3nkqESUKoikuchi Shoyu - http://bit.ly/3oqRJVUDigital Cooking Thermometer - amzn.to/2Uud176*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
How to make Black Garlic Oil Tonkotsu Ramen マー油豚骨ラーメン RAMEN KAONASHI カオナシ 2021-04-04 | This Black Garlic Oil Tonkotsu Ramen recipe is inspired by Kumamoto ramen. The ma-yu マー油, also known as black garlic oil is a characteristic of Kumamoto ramen and combined with Tonkotsu broth adds an extra rich flavor and sweetness to the ramen soup.In this recipe of Black Garlic Oil Tonkotsu Ramen, the deeply flavourful soup is made with pork and chicken bones strongly boiled for 3 times to build a milky consistency. The black garlic oil is made by frying garlic chips in pork lard and grinding the fried chips into the oil. The chashu is made sous vide for a tender bite while having a slight char at the sides for some smokiness to the meat. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXDried Shitake Mushroom - http://bit.ly/3nkqESUKoikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - amzn.to/37AfYHLThai Fish Sauce - amzn.to/2NyuZlWDigital Cooking Thermometer - amzn.to/2Uud176Recipe Detailramenkaonashi.com/black-garlic-oil-tonkotsu-ramen-recipe*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
How to make Stamina Miso Ramen スタミナ味噌ラーメン RAMEN KAONASHI カオナシ 2021-03-07 | This Stamina Miso Ramen is packed with strong flavours to give you a burst of energy!This recipe is made from a chicken soup base, complemented by minced pork fat as the ramen oil to give richness to the ramen broth. The miso tare uses a blend of 3 different types of miso paste to add depth in the taste. The toppings are simply beansprouts, chashu and marinated chives. However the spicy chives adds a nice kick to the soup. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXWhole Wheat Flour - amzn.to/32wINWUDried Shitake Mushroom - http://bit.ly/3nkqESUKoikuchi Shoyu - http://bit.ly/3oqRJVUKorean Chilli Powder - amzn.to/3fnQstgShiro Miso - amzn.to/34IweZyAka Miso - amzn.to/2EMi26NGochujang - amzn.to/2XLXzWE*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
The Best Tori Paitan Ramen Recipe! 鶏白湯ラーメン RAMEN KAONASHI カオナシ 2021-02-13 | Tori Paitan 鶏白湯 means Creamy Chicken Soup in Japanese. Although I have previously made a couple of Tori Paitan Ramen recipes, this might be the best one I made so far! In this recipe of Tori Paitan Ramen 鶏白湯ラーメン, the Tori Paitan was boiled for about 4 hours to get a creamy consistency with a deep taste. I also made Dashi which was added to the soup when making the ramen broth for that extra umami burst. To complement the soup, the ramen tare (sauce) is simple although I focus on using high quality shoyu. Handmade noodles were made with medium thickness, chewy and slightly firm. The dish is topped with simple sides of sous vide chicken chashu slices, ajitama, shironegi, pea sprouts and menma. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you! ---------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - https://ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXWhole Wheat Flour - amzn.to/32wINWUDried Shitake Mushroom - http://bit.ly/3nkqESUKoikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - amzn.to/37AfYHLThai Fish Sauce - amzn.to/2NyuZlWDigital Cooking Thermometer - amzn.to/2Uud176*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) --------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi--------------------------------------------------------------------------------------
How to make Oishii Ramen (Delicious Ramen) おいしいラーメンインスパイア RAMEN KAONASHI カオナシ 2021-02-07 | Have you been to Kamukura (kamukura.co.jp) to try the signature Oishii Ramen (Yes it means Delicious Ramen) when you were in Osaka? Started by a Japanese chef that specialized in French cuisine, the concept of Kamukura is to create "Ramen that people will want to eat even everyday". The key is in the mild soup, matched with Chinese cabbage as and various toppings to complement nicely with the soup. This is an inspired version of Oishii Ramen, while adding a little bit of my original style :)In my recipe, I try to re-create similar flavours of the classic Oishii Ramen by using a soup base of chicken and beef, simmered over long hours. The ramen is topped with many different ingredients, including Chinese cabbage, pork belly slices and a special blend of marinated chives. The result is amazing, a mild sweetness to the soup which is filled with flavours and definitely something I will love to eat everyday. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - amzn.to/31YnYkHUsukuchi Shoyu - amzn.to/37AfYHLKorean Chilli Powder - amzn.to/3fnQstg*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) Recipe details : http://ramenkaonashi.com/kamukura-oishii-ramen-delicious-ramen---------------------------------------------------------------------------------------------Video BGM by Ramen KaonashiHP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Mapo Tofu Paitan Ramen RAMEN KAONASHI カオナシ 2021-01-17 | Mapo Tofu is a popular Chinese dish originated from Sichuan province. The main ingredient is tofu in a spicy sauce with various types of spices, stir fried with minced meat. For my recipe of Mapo Tofu Paitan Ramen, the soup is boiled from chicken and vegetable potage to make a thick paitan (creamy soup). The mapo tofu is made from silky tofu and a blend of spices & pepper to give a nice "numbing" kick with strong flavours. The result is a thick and savoury ramen broth, matched with thick handmade noodles to grip the soup for best experience. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - amzn.to/31YnYkHChilli Powder - amzn.to/3fnQstgSzechuan Peppercorns - amzn.to/3fm2Zxi*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) ---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Double Soup Shoyu Ramen RAMEN KAONASHI カオナシ 2021-01-09 | This Double Soup Shoyu Ramen is made from 2 different types of soup, Gyokai Soup (Seafood) as well as Pork & Chicken Soup. For the Gyokai Soup, I used a mix of mackerel, scallops and katsuobushi. The pork and chicken soup was boiled for over 6 hours to fully extract the flavours of the meat and bones. Maintaining the simple aspects of the traditional Shoyu Ramen, the shoyu tare is made using raw shoyu, and the dish is matched with sous vide pork shoulder loin chashu and bouncy handmade noodles. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:ramenkaonashi.stores.jp Noodle Machine - amzn.to/3cposnXApple Vinegar - amzn.to/3dUBbjz*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) ---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Mazesoba / Abura Soba まぜそば・油そば RAMEN KAONASHI カオナシ 2020-12-30 | Mazesoba (まぜそば), also known as Abura Soba (油そば) is a dry ramen made with shoyu based tare and pork lard which is combined with the noodles and toppings for great flavours. In my recipe, I made a sweet shoyu tare as the main base sauce, with Taiwanese style fried shallots to add flavour to the ramen oil as well as use them for toppings for crispy bite. Thick handmade strong gluten noodles complements the dish and allows the sauce and oil to be well mixed and absorbed for maximum enjoyment. The dish is topped with kakuni chashu, tender and thick. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - http://bit.ly/3oqRJVUApple Vinegar - amzn.to/3dUBbjz*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) ---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Tori Paitan Ramen 鶏白湯ラーメン RAMEN KAONASHI カオナシ 2020-12-20 | Tori Paitan 鶏白湯 means Creamy Chicken Soup in Japanese. For this recipe of the classic Tori Paitan Ramen 鶏白湯ラーメン, I used purely chicken and vegetables to make the soup base. This ramen is complemented with a shio tare (ramen sauce) and fragrant onion oil to allow you to enjoy full flavours of the soup broth which is savoury yet not too thick. The noodles are handmade using Hokkaido flour and wholegrain wheat flour for a chewy texture. I also made pork cheek chashu which is tender yet crunchy when eating. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXWhole Wheat Flour - amzn.to/32wINWUDried Shitake Mushroom - http://bit.ly/3nkqESUKoikuchi Shoyu - http://bit.ly/3oqRJVUThai Fish Sauce - amzn.to/2NyuZlW Apple Vinegar - amzn.to/2Jdgn9tDigital Cooking Thermometer - amzn.to/2Uud176Recipe Detailhttp://ramenkaonashi.com/tori-paitan-ramen*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :) ---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
How to make Spicy Miso Ramen 辛味噌ラーメン RAMEN KAONASHI カオナシ 2020-12-13 | In this video, I will show you a recipe for Spicy Miso Ramen (also known as Kara Miso Ramen 辛味噌ラーメン). This is a spicy version of the popular Miso Ramen and is a really enjoyable dish especially in cold weather! For my recipe, I used a mix of pork and niboshi (fish) as the ramen soup-base. The miso paste is made with a blend of Japanese and Korean spices to give a nice kick with more dimensions without being too overpowering. This savoury ramen is complemented by springy firm noodles as well as Iberico pork belly slices so you can fully enjoy the flavours.As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXDried Shitake Mushroom - http://bit.ly/3nkqESUShiro Miso - amzn.to/34IweZy Korean Chilli Powder - amzn.to/3fnQstgJapanese Chilli Powder - amzn.to/31fsdsu Korean Chilli Paste - amzn.to/2XLXzWE Recipe Detail:http://ramenkaonashi.com/spicy-miso-ramen---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Shio Ramen (NEW Recipe) 塩ラーメン RAMEN KAONASHI カオナシ 2020-11-27 | In this video, I will show you a new recipe for Shio Ramen. Shio basically means 'salt' in Japanese. The tare used to make Shio Ramen is mainly salt-based. Shio Ramen tends to be lighter than other types of ramen, and brings out the flavour of the ramen broth. For my recipe, I used a combination of 3 different type of salt to make the Shio Tare. The soup is a mixture of pork and chicken boiled over a few hours for a strong flavourful soup base. This is complemented by shrimp ramen oil, medium thick chewy noodles and tender soft pork belly chashu. There is also a touch of yuzu peel topping for a citrusy feel as you savour the soup. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXDried Shitake Mushroom - http://bit.ly/3nkqESUDried Ebi - http://bit.ly/3s84vL5Whole Wheat Flour - amzn.to/32wINWUKoikuchi Shoyu - http://bit.ly/3oqRJVUApple Vinegar - amzn.to/3dUBbjzRecipe Detailhttp://ramenkaonashi.com/shio-ramen-recipe-ver-2---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Shoyu Ramen 醬油ラーメン [Simple Recipe Great for Beginners] RAMEN KAONASHI カオナシ 2020-11-21 | Hello! This time I made a different recipe of Shoyu Ramen, which is simple and also great for beginners. There are less ingredients used, yet retains the main taste elements of ramen. The soup base is made from katsuobushi, with no pork or chicken used. This creates a light taste while still giving a deep umami taste. Instead of adding the ramen tare (sauce) separately, it is boiled together with the soup to blend the flavours before serving. Noodles are thin, silky and flat for a smooth match to this ramen broth. This time I made chashu using rolled pork shoulder loin which is tender and savoury. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:Noodle Machine - amzn.to/3cposnXKoikuchi Shoyu - amzn.to/31YnYkHUsukuchi Shoyu - amzn.to/37AfYHLApple Vinegar - amzn.to/3dUBbjzDried Shitake Mushroom - amzn.to/32yW8fJ ---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Gyokai Tonkotsu Ramen 魚介豚骨ラーメン RAMEN KAONASHI カオナシ 2020-11-06 | In this video, I will show you how to make Gyokai Tonkotsu Ramen 魚介豚骨ラーメン. Gyokai Tonkotsu Ramen is traditionally made of up fish and pork bones soup base. For my recipe, I used pork bones and a mix of dried niboshi, sababushi to create a soup that is creamy, with fish-based umami. To complement this savoury recipe, I used low water content handmade noodles using different types of flour for a firm and springy texture. Chashu is made from pork arm / picnic which has less fat content for chewy texture, baked for sweet and smokey flavour. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - http://bit.ly/39b3B81Thai Fish Sauce - amzn.to/2NyuZlW Apple Vinegar - amzn.to/3dUBbjzNiboshi - http://bit.ly/3os94h4Recipe Details:http://ramenkaonashi.com/how-to-make-gyokai-tonkotsu-ramen---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Raw Shoyu Wanton Ramen 生醤油雲呑麺 RAMEN KAONASHI カオナシ 2020-11-01 | In this video, I will teach you my original recipe for Raw Shoyu Wanton Ramen 生醤油雲呑麺.Japanese Wanton (also Wantan or Wonton) quite similar to the Chinese style, meatballs of pork wrapped in silky, thin skin of noodle flour. The main difference is Japanese wanton uses a larger wonton skin folded, with a small centred area for fillings and this allows you to enjoy the texture of the handmade wanton skin. For my recipe, the wanton is handmade from the thin silky skin to the minced pork filling, and wrapped in neat triangles. I crafted my very own recipe of pork and chicken chintan soup which is matched by a ramen tare (sauce) mainly using raw shoyu 生醤油 producing natural and deep umami flavours as compared to the regular shoyu (soy sauce). Raw Shoyu is normally only made from soybeans, wheat and salt. This combination creates a deep and complex broth, and I used smooth springy noodles with various toppings to complement the whole dish.As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXRaw Shoyu - amzn.to/34KBDyY / amzn.to/3kLQdMf Koikuchi Shoyu - http://bit.ly/3oqRJVUApple Vinegar - amzn.to/3dUBbjzDried Shitake Mushroom - http://bit.ly/3nkqESU---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Dan Dan Noodles 四川坦々麺 RAMEN KAONASHI カオナシ 2020-10-16 | In this video, I will show you how to make Szechuan Dan Dan Noodles 四川坦々麺 one of the most popular street food of Sichuan, China. Dan Dan Noodles (担担面, dan dan mian) is a dish where noodles are topped with a spicy and savoury sauce, and complemented by crispy minced pork and peanuts. When the sauce and noodles are mixed together using chopsticks, the taste is spicy, numbing and addictive. This Szechuan Dan Dan Noodles are made with my own original recipe of base sauce, sesame and peanut paste, chilli oil that really packed a punch. I used a mix of pork and beef for the crispy minced meat to add more dimensions for the taste. Instead of standard Chinese handmade noodles, I used Japanese style handmade ramen noodles to make this unique point for my recipe. Once the noodles were mixed with the sauce, the flavours exploded and the fragrance was amazing! I think this is my best recipe for Dan Dan Noodles so far. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - http://bit.ly/3oqRJVUJapanese Chilli Powder - amzn.to/31fsdsu Black Vinegar - amzn.to/2XiDnvo Szechuan Peppercorns - amzn.to/3fm2ZxiSesame Seeds - amzn.to/3fgUunr Rice Bran Oil - amzn.to/30oiNvzRecipe Details: http://ramenkaonashi.com/dan-dan-noodles---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Gyukotsu Ramen (Beef Bone Soup Ramen) 牛骨ラーメン RAMEN KAONASHI カオナシ 2020-10-09 | In this video, I will show you my recipe for Gyukotsu Ramen which uses beef bones for the soup base. The richness and natural sweetness that can only be obtained from beef bones in the soup matches well with the noodles for a refreshing flavour.While Tottori is popular for the region's take on Gyukotsu Ramen, I made my own original version with a modern take on the use of ingredients. For the ramen sauce (tare), it is light, yet deep in umami from the dashi made with dried scallops and kombu. The beef soup was boiled with dried tomato added to enhance the sweetness of the soup. I also created my own blend of porcini paste as the topping, which gives another dimension to the ramen. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - http://bit.ly/39b3B81Thai Fish Sauce - amzn.to/2NyuZlW Apple Vinegar - amzn.to/3dUBbjzDried tomato - amzn.to/2GMz3iq Dried Shitake Mushroom - http://bit.ly/3nkqESUDried Porcini - amzn.to/36NQhXv ---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Halal Shoyu Ramen [Simple Recipe Great for Beginners!] RAMEN KAONASHI カオナシ 2020-09-26 | In this video, I will show you how to make a simple Halal Shoyu Ramen which does not contain pork, or alcohol as requested by a few viewers. This Shoyu Ramen is made with a clear broth (chintan), based on chicken stock with katsuobushi that only requires boiling time of no more than 1 hour. For the ramen sauce (tare), I continue to use a good mix of condiments but only keep to halal ones so that no alcohol is used. Actually most authentic Japanese Shoyu does not contain alcohol, just make sure to check the ingredients list for the Shoyu you are getting. The ramen soup is topped with diced shironegi and yuzu peel which results in tangy, zesty soup which is savoury but still light and refreshing. As the recipe is simple and the ingredients are quite easy to source, it is really good for beginners who wish to start on handmade ramen at home. The preparation and cooking time does not take more than 2 hours so you don’t have to wait a long time. You can also use pre-made noodles if you do not have a noodle machine :) As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpHLALU SHOYU - http://bit.ly/3hRHwiTNoodle Machine - amzn.to/3cposnXWhole Wheat Flour - amzn.to/32wINWUApple Vinegar - amzn.to/3dUBbjz---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Niigata Tsubame Sanjo Ramen 新潟燕三条背脂ラーメン RAMEN KAONASHI カオナシ 2020-09-18 | In this video, I will show you how to make Niigata Tsubame Sanjo Ramen 新潟燕三条背脂ラーメン. Tsubame Sanjo is a major type of ramen that originated around the cities of Sanjo and Tsubame in Niigata Prefecture. Tsubame-sanjo ramen uses very thick noodles so as to avoid noodles going soggy when the ramen was being delivered. The soup has a strong shoyu-based soup broth with a rich Niboshi flavor and is served with a thick layer of seabura (pork backfat) covering the surface of the soup which helps to keep the ramen piping hot! In my recipe, the soup is made with tonkotsu (pork bone) and fish chintan (clear soup). For the handmade noodles a mix of bread flour and all-purpose flour was used, rolled into very thick noodles which makes Tsubame Sanjo Ramen special. The noodles are simply topped with chashu, chopped onions, ajitama, menma, iwanori (shredded seaweed) and of course a generous serving of seabura! This dish is great if you are someone who loves fatty ramen :) As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - http://bit.ly/39b3B81Thai Fish Sauce - amzn.to/2NyuZlW Rice Vinegar - amzn.to/3hfh54ZRecipe Detailhttp://ramenkaonashi.com/niigata-tsubame-sanjo-ramen---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Hakata Tonkotsu Ramen 博多ラーメン RAMEN KAONASHI カオナシ 2020-09-12 | This is Part 3 of the 3-part series showcasing the Great Ramen of Japan: Kitakata Ramen, Sapporo Ramen and Hakata Ramen. In this video, I will show you how to make Hakata Tonkotsu Ramen Recipe 博多ラーメン. Tonkotsu ramen (Pork Bone Ramen) originated from Hakata district of Fukuoka city in Kyushu which is why Hakata Ramen is one of the most famous in Japan. The tonkotsu (pork-bone) soup base is boiled over long hours for a rich, milky and layered taste, typically served with ultra-thin, straight, and firm noodles. Some of the most famous ramen restaurants in Japan and all over the world are renowned for Hakata Ramen, like Ichiran, Ippudo, Ikkousha. In my recipe, a lot of time and effort is put into boiling the Tonkotsu soup which is purely made from pork bone. The soup is boiled 3 rounds totally about 9 hours and in each round of boiling some soup is extracted and combined in order to create layered taste and strong umami. The noodles were handmade into thin and straight noodles, and kept firm when boiling. The sauce was made with a variety of ingredients to create a nice complement to the soup without overpowering it. I also made my own chilli paste to add a bit of spice to the soup as topping, other than the usual ramen toppings. Note: Sorry for the subtitle error at 2:26 - Cover the dashi and leave in the fridge overnight. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, please Like and Share with others if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - http://bit.ly/39b3B81Japanese Chilli Powder - amzn.to/31fsdsu Dried Shitake Mushroom - http://bit.ly/3nkqESUThai Fish Sauce - amzn.to/2NyuZlW Rice Vinegar - amzn.to/3hfh54ZRecipe Details:http://ramenkaonashi.com/how-to-make-hakata-tonkotsu-ramen---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Sapporo Miso Ramen 札幌ラーメン RAMEN KAONASHI カオナシ 2020-08-28 | This is Part 2 of the 3-part series showcasing the Great Ramen of Japan: Kitakata Ramen, Sapporo Ramen and Hakata Ramen. In this video, I will show you how to make Sapporo Miso Ramen 札幌方ラーメン. In 1955, the founder of Aji no Sanpei, Morito Omiya created “Miso Ramen” which changed the world of Ramen. Other ramen shops made popular from Sapporo includes Sumire, Dosanko, Shingen, Saimi, and Sora. Sapporo is especially famous for Miso Ramen since, and the richness of the soup is great for the harsh winter in Hokkaido. Sapporo Miso Ramen is normally topped with sweetcorn, butter, bean sprouts, minced pork, and garlic. In some restaurants even local seafood like scallop, squid and crab are used as toppings.In my recipe, I created the Miso Tare by mixing 2 types of Miso (Shiro Miso and Aka Miso) so as to have a blend of flavours. The soup is tonkotsu chintan (pork-based clear soup) boiled over 3 hours, in which I also used the pork belly as chashu that was lightly marinated. The noodles are handmade chijire-style (firm, curly) with high water content, naturally dyed yellow using cape jasmine gardenia (kuchinashi) and aged for 5 days. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - http://bit.ly/39b3B81Japanese Chilli Powder - amzn.to/31fsdsu Cape Jasmine Gardenia - amzn.to/2EqSug3Shiro Miso - amzn.to/34IweZy Aka Miso - amzn.to/2EMi26NDried Shitake Mushroom - http://bit.ly/3nkqESURecipe Details:http://ramenkaonashi.com/great-ramens-of-japan-how-to-make-sapporo-miso-ramen---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Kitakata Ramen 喜多方ラーメン RAMEN KAONASHI カオナシ 2020-08-22 | This is Part 1 of a 3-part series showcasing the Great Ramen of Japan: Kitakata Ramen, Sapporo Ramen and Hakata Ramen. In this video, I will show you how to make Kitakata Ramen 喜多方ラーメン. Kitakata City has the most ramen shops per capita in Japan. The ramen is made with shoyu base and is unique in its style of noodle; the texture is firm, flat, and curlier than the ramen noodles used elsewhere in Japan, making them extra slippery – also known as Hirauchi Jukusei Takasuimen. Kitakata ramen is all about the rich flavour of the broth and noodles. In my recipe, I have used chicken and niboshi to make the soup base so that it is light yet flavourful. The noodles are made with high water content flour, carefully aged and made into thick and curly texture which is the main focus for this ramen. The toppings are Chashu, Shironegi, Menma, Naruto and Ajitama which follows closely to the traditional recipe. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - http://bit.ly/3oqRJVUUsukuchi Shoyu - http://bit.ly/39b3B81Thai Fish Sauce - amzn.to/2NyuZlWRice Vinegar - amzn.to/3hfh54ZRecipe Details: http://ramenkaonashi.com/how-to-make-kitakata-ramen---------------------------------------------------------------------------------------------Video BGM by Ramen Kaonashi HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Sukiyaki Ramen (Tokushima Ramen Inspired) 徳島ラーメン RAMEN KAONASHI カオナシ 2020-08-10 | Hello! In this video, I will show you how to make Sukiyaki Ramen which is actually an inspired version of Tokushima Ramen 徳島ラーメン. Tokushima is located on the east of Shikoku, they are well known for Tokushima Ramen which is normally made with shoyu-based soup, and topped with pork belly slices and raw egg instead of the usual ajitama. The soup is slightly sweeter due to shoyu and is similar to Sukiyaki. For this recipe, the soup is made from pork and chicken boiled over a few hours. The ramen broth is milky and aromatic, with sweetness from ramen sauce which makes Tokushima Ramen unique. Noodles are smooth, moderately thin and moist. There is a little twist to my toppings used, I used beef slices which is commonly used in Sukiyaki and onsen egg instead of the raw egg. The beef slices when eaten with the onsen egg yolk and soup, creates exploding flavours. As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKoikuchi Shoyu - http://bit.ly/3oqRJVURice Vinegar - amzn.to/3hfh54ZKorean Chilli Paste - amzn.to/2XLXzWE Recipe Detailhttp://ramenkaonashi.com/sukiyaki-ramen-as-tokushima-ramen-inspired---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Tantan Tsukemen 坦々つけ麺の作り方 RAMEN KAONASHI カオナシ 2020-08-01 | Hello! In this video, I will show you how to make Tantan Tsukemen (坦々つけ麺). Tantanmen is the Japanese version of the popular spicy Dan Dan noodles originated from Szechuan which are often served dry or in a creamy broth with sesame paste added. For my recipe I created a Tsukemen version allowing the best of both styles, the soup is rich with a spicy kick and tinge of sourness, great for a dipping noodle experience. In my recipe, I used chicken as the soup base and also made the chilli oil and sesame sauce from scratch. Instead of chashu, I used stir fried minced pork which is crispy and aromatic. The ramen broth is a blend of the soup, sauce and sesame paste which combines all the flavours for a creamy texture. As always, I did not use any MSG because I tried to use many alternative ingredients to bring out the umami in my own recipe. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXHand Mixer - amzn.to/388ykSbWhole Wheat Flour - amzn.to/32wINWUKoikuchi Shoyu - http://bit.ly/3oqRJVUKorean Chilli Powder - amzn.to/3fnQstgJapanese Chilli Powder - amzn.to/31fsdsu Black Vinegar - amzn.to/2XiDnvo Szechuan Peppercorns - amzn.to/3fm2ZxiSesame Seeds - amzn.to/3fgUunr Sesame Oil - amzn.to/30kactK Rice Bran Oil - amzn.to/30oiNvzRice Vinegar - amzn.to/3hfh54Z---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Saba Shoyu Ramen 鯖節醬油ラーメン RAMEN KAONASHI カオナシ 2020-07-19 | Hello! In this video, I created a recipe for Saba Shoyu Ramen (鯖節醬油ラーメン). Compared to Niboshi, Saba is not as commonly used in ramen. Saba actually gave great dimension to the clear tonkotsu soup base and complements shoyu tare with good balance of taste and umami.The noodles are handmade using a mix of flour and whole-wheat flour which were fragrant and chewy in texture. I used Japanese flour and the noodles are really tasty. Simple toppings were chosen so that the focus stays on the noodles and ramen soup. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXWhole Wheat Flour - amzn.to/32wINWUKoikuchi Shoyu - http://bit.ly/3oqRJVUTamari Shoyu - amzn.to/2OEhcLhRice Vinegar - amzn.to/3hfh54ZPork Lard - amzn.to/2WBXbcG---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Frothy Ebi-Paitan Ramen 泡系海老ラーメンの作り方 RAMEN KAONASHI カオナシ 2020-06-26 | Hello! In this video, I created a recipe for creamy Ebi-Paitan Ramen 泡系海老ラーメン. Awa-Kei Ramen 泡系ラーメン has become quite popular in Japan, it is made by blending the ramen soup, sauce and oil together to create a foamy layer. The soup is very rich and aromatic with this method. In my recipe, I use 3 different types of ebi (prawn) to bring out powerful taste & umami to this ramen, the soup base is made from a mix of chicken and pork bones for the creaminess. The noodles are medium thick for texture when eating and absorbing soup flavours. Since this dish is focused on the soup, very simple toppings were used to complement the dish. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXHand Mixer - amzn.to/388ykSbKOIKUCHI SHOYU - Soy sauce - http://bit.ly/3oqRJVUUSUKUCHI SHOYU - http://bit.ly/39b3B81Thai Fish Sauce - amzn.to/2NyuZlWDried Ebi - http://bit.ly/3s84vL5---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Jiro Ramen 二郎系ラーメンの作り方 RAMEN KAONASHI カオナシ 2020-06-13 | Hello! In this video I will show you how to make the popular Jiro-style Ramen (二郎系ラーメン). Jiro-style ramen is a unique style of ramen sold at Ramen Jiro, a chain of shops founded by Takumi Yamada. Due to the huge popularity, there are now many other inspired shops that has opened all over Japan. Jiro-style ramen is well-known for large portions with a lot of vegetables and uses shoyu sauce, pork broth and pork fat to create strong distinctive flavours. It is so popular that there is a fan-base called Jirorian (ジロリアン) who tries to visit many different Jiro-style ramen shops to try the various recipes. In my recipe, I try to create my own version using no MSG (as always) but a variety of ingredients to bring out the powerful flavours that makes Jiro-style ramen. I also maintain the speciality of Jiro-style ramen, using a lot of vegetables, pork broth & pork fat, as well as thick noodles. The results are amazing, very addictive taste which makes you crave for more. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKOIKUCHI SHOYU - Soy sauce - http://bit.ly/3oqRJVURecipe Detailhttp://ramenkaonashi.com/jiro-ramen---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Japanese Tonkotsu Ramen 豚骨ラーメン RAMEN KAONASHI カオナシ 2020-05-29 | Hello! In this video, I will show you how to make Japanese Tonkotsu Ramen (Pork Bone Soup Ramen) from scratch. Tonkotsu ramen (豚骨ラーメン) originated in Fukuoka on the Kyushu island of Japan. The soup broth is based on pork bones and other ingredients, which are boiled for long hours, and served with ramen noodles that are hard in the center. It is the most popular type of Ramen in Japan as well as Japanese restaurants all over the world. There are many famous Japanese Ramen restaurants that uses mainly Tonkotsu Ramen like Ippudo, Ichiran, and Kaneda-ya. In my recipe, the ramen broth is made with 100% Tonkotsu Soup (Pork Bone Soup) boiled for about 5 hours. This method of cooking the soup creates more concentrated taste as well as a thicker consistency. The ramen sauce (Tare) is made from mussels and adds umami and dimension. The hand-made ramen noodles were cut thinly, using lesser water content to let the noodles absorb the tonkotsu soup flavours. The main topping is Aburi Chashu (Seared Chashu), which adds smokiness and sweetness to the enjoyment of this ramen. As always I did not use any MSG in my ramen recipe, however the ramen retains umami and was creamy, comforting and very enjoyable. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKOIKUCHI SHOYU - Soy sauce - http://bit.ly/3oqRJVUUSUKUCHI SHOYU - http://bit.ly/39b3B81Apple Vinegar - amzn.to/3dUBbjzRecipe Details: http://ramenkaonashi.com/how-to-make-tonkotsu-ramen-%E8%B1%9A%E9%AA%A8%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%E3%81%AE%E4%BD%9C%E3%82%8A%E6%96%B9---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Tori Paitan Miso Ramen (Chicken Soup Miso Ramen) 鶏白湯味噌ラーメン RAMEN KAONASHI カオナシ 2020-05-22 | Hello! In this video I will show you how to make Japanese Tori Paitan Miso Ramen (鶏白湯味噌ラーメン) with a detailed video recipe including the ramen soup, sauce (tare), noodles, toppings from scratch, as always. For this ramen, I used Chicken Soup which took about 5 hours of boiling, using chicken bones & chicken feet. I used a mix of Koji and Shinshu Miso to create my ramen tare. While this ramen recipe is quite closed to the Hokkaido style, I used seaweed ramen oil, which is an original idea for this recipe to add some uniqueness to the usual miso ramen. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKikkoman Japan Made Soy Sauce (Koikuchi Shoyu) - http://bit.ly/3oqRJVUApple Vinegar - amzn.to/3dUBbjz---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Japanese Shoyu Ramen - 醬油ラーメン (Modern-Style Recipe) RAMEN KAONASHI カオナシ 2020-05-15 | Hello, in this video I created a different recipe on Japanese Shoyu Ramen which is a slightly modern take on traditional Shoyu Ramen. It is a simple version of Shoyu Ramen, made with 100% Chicken Soup boiled for 6 hours and Honjouzou Tamari Shoyu (Naturally Brewed Soy Sauce in Japan). I used a different method of making Ramen Sauce/Tare, with no boiling in order to bring out the original favours of the shoyu. After boiling the chicken soup, there is also oil in the soup hence no ramen oil need to be made. A very important step is to refrigerate the soup overnight because this will create amino acid which makes the soup umami. When reboiling the soup to make the Shoyu Ramen, do make sure to extract the soup which is in gelatin form, together with the oil which forms at the top. For the Ramen Sauce/Tare, I used 2 types of Shoyu which creates a blend of deep flavours for my ramen. The Shoyu Ramen is matched with medium thin noodles and less toppings so that the focus is in the Ramen Soup. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!- ---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXHonjouzou Shoyu - amzn.to/2AxV5lZHonjouzou Shoyu - amzn.to/3dLg8zNHonjouzou Shoyu - amzn.to/2LyCyYZApple Vinegar - amzn.to/3dUBbjz---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Tsukemen (Japanese Dipping Noodle) つけ麺 RAMEN KAONASHI カオナシ 2020-05-09 | This is a 2-part series featuring Chuka Soba 中華そば youtu.be/xmfbg9iJ_IQ and Tsukemen, sharing the same soup base, tare and noodle recipe. Hello! In this video I will show you how to make Tsukemen つけ麺, it is the most popular style of dipping ramen in Japan where dry noodles are dipped into a bowl of hot and thick broth. Tsukemen is a consist separate servings of noodles and broth, the noodles are dipped in the broth before eating. The noodles are typically served cold or at room temperature, while the soup is served hot, which serves to season and moisten the noodles. Toppings used in the dish are typically on the side. Soup base is added to dilute the thick soup when noodles are finished, for drinking to complete the meal. In my recipe, I used Gyokai Tonkotsu for the soup base and added cameralized onions to make the soup thicker and more flavourful. The handmade medium thick noodles is soft but springy as I added egg into the recipe. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKikkoman Japan Made Soy Sauce (Koikuchi Shoyu) - http://bit.ly/3oqRJVUKikkoman Usukuchi Soy Sauce (Usukuchi Shoyu) - http://bit.ly/39b3B81Dried Niboshi - http://bit.ly/3os94h4Katsuoboshi - http://bit.ly/3s6DnMrRice Vinegar - amzn.to/2XQ9PGaRecipe Details: http://ramenkaonashi.com/how-to-make-tsukemen-japanese-dipping-noodle---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Chuka Soba (Original Japanese Ramen) - 中華そばの作り方 RAMEN KAONASHI カオナシ 2020-05-07 | Hello! In this video, I will show you how to make the Original Japanese Ramen also known as Chuka Soba 中華そば. Chuka Soba actually means Chinese Soba when translated from Japanese. This term originated when Chinese style noodles came to Japan in early 1900s to inspire the creation of Japanese Ramen and was the commonly used term when referring to Ramen in the olden days. A lot of shops still refers their Japanese ramen as Chuka Soba today. My ramen recipe recreates this old-school style of Chuka Soba, which is inspired by Higashi Ikebbukuro Taishou-ken, which is one of the oldest ramen shop in Japan. The main component of this ramen is in the soup base, which uses a lot of ingredients including pork, chicken, duck, dried fish and vegetables boiled for almost 6 hours to give depth to the taste. Chashu sauce was used to make the ramen tare, which is a traditional method. I enhanced it to increase the umami of the sauce. This is a 2-part series where the soup base, tare and noodle is also used to make Tsukemen つけ麺 (Japanese Dipping Noodle) - youtu.be/aotqbMm4z-AHope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKikkoman Japan Made Soy Sauce (Koikuchi Shoyu) - http://bit.ly/3oqRJVUKikkoman Usukuchi Soy Sauce (Usukuchi Shoyu) - http://bit.ly/39b3B81Dried Niboshi - http://bit.ly/3os94h4Katsuoboshi - http://bit.ly/3s6DnMrRice Vinegar - amzn.to/2XQ9PGaRecipe Details: http://ramenkaonashi.com/how-to-make-chuka-soba---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Kansai-Style Udon-Dashi Ramen - 関西風うどんラーメンの作り方 - Original Recipe RAMEN KAONASHI カオナシ 2020-04-25 | Hello! I will show you how to make Kansai-Style Udon-Dashi Ramen. This recipe was inspired by the traditional udon which uses Kansai-Style of soup base, and no ramen oil is used. The toppings are also very similar to udon, which I use sliced beef, marinated aburaage, onsen egg and shironegi. Compared to traditional ramen, this recipe is simple to make and takes less time! Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKikkoman Japan Made Soy Sauce (Koikuchi Shoyu) - http://bit.ly/3oqRJVUKatsuoboshi - http://bit.ly/3s6DnMrShichimi Togarashi - amzn.to/2y0CwWD---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Kyoto-Style Shoyu Ramen - 背脂醤油ラーメンの作り方 - Original Recipe RAMEN KAONASHI カオナシ 2020-04-17 | Hello, in this video I created a very traditional style of ramen that I really love from my hometown, Kyoto. The Kyoto-Style Shoyu Ramen uses chicken and pork as soup base (no seafood). It's uniqueness is from the pork fat (seabura) that is used in the soup to create a smooth and delicious flavour without weighing the soup down or giving any greasy feeling. The noodles used are also cooked slightly softer so that they absorb the flavours of the soup when you are slurping them. If you wish to view more detail ways of how I make the noodle dough please watch my first Shoyu Ramen video (youtu.be/9uguz-LbLds).I topped this ramen using the chashu from my Quick & Easy Shoyu Ramen video (youtu.be/oBuOypmE0MQ). Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpNoodle Machine - amzn.to/3cposnXKikkoman Japan Made Soy Sauce (Koikuchi Shoyu) - http://bit.ly/3oqRJVUJapanese Chilli Pepper - amzn.to/2VBnn5JRice Vinegar - amzn.to/2XQ9PGa---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Tori Paitan Curry Ramen - スパイスカレーラーメンの作り方 - Original Recipe RAMEN KAONASHI カオナシ 2020-03-29 | Hello, I made a Tori Paitan Curry Ramen recipe which follows up from the Tori Paitan soup I made in my last video. You can check the recipe for the soup & noodles here: youtu.be/ZhvhrNnJ7AAIndian Style Spice Curry is now really popular in Japan so I was also inspired to create a ramen recipe for this. The soup of this ramen is really thick and rich with a strong flavours of curry spices. The taste is really really good! Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpCoriander Powder - amzn.to/39rkwkTCumin Powder - amzn.to/2QQnUzeTumeric Powder - amzn.to/2QV6KQZGaram Masala - amzn.to/33RlfuwIndian Chilli Powder - amzn.to/2UsuWfVThai Chilli Powder - amzn.to/2WNTX6R---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Tan Tan Mazesoba (Dry Ramen) - 汁なし坦々麺の作り方 - Original Recipe RAMEN KAONASHI カオナシ 2020-03-18 | Hello, I created a very different type of recipe from my usual soup-based ones this time. This recipe is inspired by the Chinese Dan Dan Men from Szechuan, which is peppery, spicy (mala) and packs a punch. Instead of a typical soup based Tan Tan Men, I created a dry ramen version of Tan Tan Mazesoba with my own sauce recipe and selection of noodle type & toppings to enjoy the great fragrant taste. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpBlack Sesame Seed Paste with No Additives - amzn.to/3b5DcYwGoofoo Szechuan Red Peppercorns - amzn.to/3b8kH62KOIKUCHI SHOYU - Soy sauce - http://bit.ly/3oqRJVUUSUKUCHI SHOYU - Light Soy sauce - http://bit.ly/39b3B81Mirin Sweet Cooking Sake - amzn.to/3bENKPvRendering's Gold Label Leaf Lard (Pork Lard) - amzn.to/2u339Iz---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Quick & Easy Shoyu Ramen (Great For Beginners) 竹岡式インスパイアラーメン RAMEN KAONASHI カオナシ 2020-02-16 | Hello, I received many comments that making Japanese ramen takes a very long time! Yes it's true that ramen preparation is hard work but good things are worth the time. However I decided to create a quick and easy home-made recipe which is simple to follow and will take less than 2 hours to complete. This is great as a beginner recipe for those who wish to learn to make ramen from scratch. This recipe is inspired by Takeoka-shiki Ramen, using dried noodles. However instead of using water which is traditionally used as the base for soup, I created my own version of soup with shorter preparation time making use of the pork for chashu and niboshi to bring out the flavour for this Shoyu Ramen. Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!---------------------------------------------------------------------------------------------You can also purchase some of the items used here:RAMEN KAONASHI STORE - ramenkaonashi.stores.jpKikkoman Japan Made Soy Sauce (Koikuchi Shoyu) - http://bit.ly/3oqRJVUKikkoman Usukuchi Soy Sauce (Usukuchi Shoyu) - http://bit.ly/39b3B81NIBOSHI - http://bit.ly/3os94h4Mirin Sweet Cooking Sake - amzn.to/3bENKPvRendering's Gold Label Leaf Lard (Pork Lard) - amzn.to/2u339IzChuka Soba Noodles (Dried Noodles) - amzn.to/2HrcY63---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Japanese Miso Ramen - 味噌ラーメン RAMEN KAONASHI カオナシ 2020-01-19 | Hello! In this video I will show you how to make my own original recipe of Japanese Miso Ramen 味噌ラーメン from scratch, using all-natural ingredients, with no MSG added.Miso Ramen is very flavourful and it is complimented with springy noodles to pick up the flavour when you are eating the ramen. I used Tonkotsu Fish Soup which is key to the soup recipe. The preparation time is about 2−3 days as you will need some time for tonkotsu soup, making the noodle, and for the ajitama to marinate. If you wish to learn how to make ajitama (flavoured egg) please refer to my first video where I made Japanese Shoyu Ramen: youtube.com/watch?v=9uguz-LbLdsHope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos. Feel free to leave a comment for request of any ramen recipes. Thank you!Recipe Detail:http://ramenkaonashi.com/how-to-make-japanese-miso-ramen-original-recipeRAMEN KAONASHI STORE - ramenkaonashi.stores.jpKOIKUCHI SHOYU - Soy sauce - http://bit.ly/3oqRJVUUSUKUCHI SHOYU - http://bit.ly/39b3B81KATSUOBUSHI - http://bit.ly/3s6DnMrRISHIRI KOMBU - http://bit.ly/3noibOzDried Fish Mix - http://bit.ly/3oCRBCANIBOSHI - http://bit.ly/3os94h4HOSHI SHIITAKE - http://bit.ly/3nkqESU---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi---------------------------------------------------------------------------------------------
How to make Japanese Shio Ramen 塩ラーメンの作り方 RAMEN KAONASHI カオナシ 2019-12-09 | Hello, in this video I will show you how to make my own original recipe of Japanese Shio Ramen from scratch, using all-natural ingredients, with no MSG added. Shio Ramen is usually light, with a clear broth seasoned with salt so that the taste focuses on the soup. My soup is made with pork-bones slowly boiled over long hours. The total preparation time is about 2 days as you will need some time for dashi, boil pork soup, noodle, and for making ajitama. If you wish to learn how to make ajitama (flavoured egg) please refer to my first video where I made Japanese Shoyu Ramen (youtu.be/9uguz-LbLds)Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos. Feel free to leave a comment for request of any ramen recipes. Thank you!RAMEN KAONASHI STORE - ramenkaonashi.stores.jpKOIKUCHI SHOYU - Soy sauce - http://bit.ly/3oqRJVUUSUKUCHI SHOYU - http://bit.ly/39b3B81KATSUOBUSHI - http://bit.ly/3s6DnMrRISHIRI KOMBU - http://bit.ly/3noibOzDried Fish Mix - http://bit.ly/3oCRBCANIBOSHI - http://bit.ly/3os94h4HOSHI SHIITAKE - http://bit.ly/3nkqESURecipe Details:http://ramenkaonashi.com/recipes/how-to-make-japanese-shio-ramen---------------------------------------------------------------------------------------------HP : http://ramenkaonashi.comInstagram : instagram.com/ramenkaonashiPatreon: patreon.com/ramenkaonashi---------------------------------------------------------------------------------------------
