When he said “Welcome to Ramen School.” I literally felt grateful, feels like I received a present 🎁.

How is this free? That's so generous of you! Thank youuu!

this guy has to be one of the most adorable and likeable persons on this planet ever

FINALLY - a youtuber that actually breaks down the ramen process. I can actually learn how to do this!!!

Hi this man is an Australia Masterchef champion!!! That’s why he explains so well.... 👍👍👍

"I don't need to invite 40 of my close friends around to enjoy this ramen." Why do I believe Adam not only HAS 40 close friends, but that they'd all be there in 20 minutes to share a meal with him?

Came for basic Ramen, left with knowing the meaning of life xD

Never in my years of learning (school, college, tutorials) have i experienced such an amazing mentor. Caring for what he cooks with passion and explains with such emotion in an easy-to-follow format. I have replicated this finally and it was perfect! Thank you, Sensei.

Man, i totally lost it and LOLed at work at 10:16 when after 10 minutes of meditative talk and sweet music the dude took out that orc shaman cleaver and cut the onion in half with it. Most manliest cooking knife i've ever seen, cook on mate! :D

It's amazing to me how complex and meticulous ramen preparation is, although it's essentially considered a fast food in Japan. I spent some time in Tokyo this summer, and the ramen shops there offer an incredible variety of ridiculously good dishes for under 10 USD. Also worth noting many shops are owned and run by true masters of their craft, all while remaining accessible to the working classes. It's just the best!!! Thanks for showin' us the basics Adam :-)

This shit is masterclass worthy. 50x more informative than any other attempt at teaching ramen on KZfaq.

Hi Adam, thanks for breaking down the little steps of making ramen and narrating it with all the cultural insights. I probably watched like 20 Ramen tutorials and made around 10 Ramen broths myself, but this one might be the best one yet. I am looking forward trying it myself! Thanks a bunch again! I just got 2 questions: Do you wash the bones before cooking them? And please make also a tonkotsu ramen episode. This is the one i am struggling most. Greeting from Germany!

Adam, please DO share how you approach keeping the log/journal! :)

I can honestly say that your Teriyaki Sauce has changed my life. Thanks Adam.

An an aussie living abroad. I am loving bing watching you Adam. I remember cheering you on years ago on the telly. Keep up the great work.

Your respect for food and the art of cooking is truly admirable.

loving the videos the simple steps to making a good broth for Ramen not once did i feel like i was in school thanks Adam cheers

Finally, a ramen vid that is not a straight out recipe. Ramen is hard work, but it is more than a dish. Thanks for capturing this!

What a content bro! I really appreciate your videos, feels like I'm in master class

If Bob Ross did asian cooking instead of art, I imagine it would be something like this.

This is amazing!!!!!!!!! I'm so excited for the future videos!!!!! Thank you so much for sharing this!!!! 😋🤤🍜

Just found this and I.... I think i'm in love.. with everything about this. I'm so excited for the hours that we will be spending together Adam!

You are a brilliant teacher, you you have a calming way of explaing the process, I got a lot from you're dumpling course, so I'm looking forward to the Ramen.. Thankyou Adam.

Wow! I found this video searching for soup bases and am thrilled to have stumbled here! So much content per minute, quickly & articulately delivered, and a breadth of useful tips. Really well done and thank you for all the advice! The metal ruler is genius...

How have you not blown up yet? Genuinely some of the best quality and most informative cooking videos on the entire internet!

Dear chef Adam I have seen this particular video maybe a 100 times trying to find ways to substitute things for example fish and seafood is hard to find where I live and being a predominantly Muslim country pork is out of the question which comes down to my favour if you would be willing to experiment and teach us about using mutton, lamb and beef and their for example goat trotters are a delicacy here but it would be super interesting to see how you would utilize them also cooking them is so much more difficult because they are tougher and sometime cooking times and heat are difficult to manage especially for me. sorry for the very long comment hope you and everybody who watch this video are keeping safe .

Making stock of any kind is a process that I love. It is the slow simmering of different ingredients. It is the liquid of possibilities! Many are put off by how long the process takes, but actually there is little work in making stock. You stand back, enjoy the smells in the house, the puttering with the skimming, and the anticipation of the end results, that can be made in advance, frozen, and used later in so many dishes. This is a GREAT instructional video! Breaking down the things that make Ramen. Thank you!

This person should be on the top. He is spreading his knowledge is the most simplest way possible. Adam Liaw, unlike any other chefs, I've got so much respect for you

I got 5 minutes in and already knew this would be a sub. this is an amazing breakdown!

A friend just pinged me this. I'be been doing some "ramen" at home, using some fast methods, but I really want to get to do the real thing. Thanks for such a detailed explanation, you are awesome! Regards from Argentina

Hands down one of the best cooking channels on KZfaq. Very educational as we learn the secrets behind so we know how to think for ourselves once we start experimenting. Thanks Adam, you`re awesome!

Thank you Adam! You are definitely upping my kitchen game, and your videos are such a joy to watch. I love how you focus on process. Looking forward to Ramen School

You are a huge inspiration. Thank you for doing this absolutely awesome.

Oh, so excited for this! Your recipes are always so yummy! Consider sharing your ramen journal? 🙈

I found your channel just a few days ago and it has quickly become one of my favorite cooking channels. Great content and great presentation. Thank you for what you do and keep up the excellent work!

This is a pro, culinary school instructive :) This is by far one of the best videos out there. Not for the exact measurements of ingredients, but for teaching how to navigate the process rather than "follow this exactly". With ramen You can reach a thousand destinations through million ways, and understanding the way is priceless. Instead of "ingredient is ingredient" approach You equip people to handle change, I for one keep the log for years now, simple reason, my suppliers don't always get ingredients of same exact quality, so I test each batch of kombu and other ingredients so i can understand the ingredient first. Amazing that You made this.

This is such an underrated channel. Thanks for all the information and such great recipes. Looking forward to more Fried Rice Fridays 😃

Great video Adam! I look forward to your future Ramen school videos. I would love to see a Tonkotsu Base recipe 😊

So much effort has gone into this video. All the information and the knowledge you get in a 20 minute video is priceless. This channel deserves to to have 10 million subscribers in the next few years or so.

I really appreciate you taking your time and making this video. So many times videos like this are rushed and a novice can’t follow along. The relaxed pace you proceeded with made me feel as if it’s something i could put together in my own kitchen. Again, thank you so much!

Adam, I would love to see more on how you log data when it comes to cooking. I recently found your channel and instantly recognised you from your past endeavours. I was worried you were giving youtube a break and am so glad to see this video. On another note, I have been in a ramen phase at the moment, and this video could not have come at a better time.

His voice is so wholesome and he feels so helpful.

This Ramen school series is brilliant!!! Ramen is one of my favourite foods and I have always wanted to make my own, but, never could get a full breakdown of the process. As you say, the process is the most important element as there are so many variables. Thank you!

I love the style of these instructional cooking videos. I love hearing about the history and technique and science behind it. So thank you, you've made a subscriber out of me!

"You learn a lot more about how to actually cook". that makes me so happy hearing that

I'm so excited for the noodle episode!!! I'm hoping you show us how to make the noodles from scratch :)

Adam this is just unbelievable how you can share your complex knowledge with us and the fact that you are writing down every ingredient and every aspect of the process, it really makes you a professional. Bless.

Well done man !, this is hands down the best ramen Instruction I’ve seen, and all the comments are really positive. Good work🤘🏻

I like the scientific approach! Measuring, weighing and writing down every variable gives you much more control over time :D

6:43 lol anyone else notice that he cracked the knuckle on his little finger?

Bro, I’ve been having a rough week. This video brought me sooooo much peace. Informed. Engaging. Empowering. Absolutely beautiful video. I hope you’re having a beautiful day. Thank you for producing this.

Loved the video!!! These series that you do are amazing. Extremely informative. I actually feel like I'm learning something useful for many things, not only ramen.

You could also pressure can the broth in jars and it'll last months without refrigeration.

This is amazing! If I had one request/piece of feedback, I'd love for you to put words on the screen in Japanese/English for some of the foreign words so I can write things down! Thank you so much for your work!

Thank you for making this, I've been working on Ramen lately that uses a beef bone broth that I've been refining for a few years. I appreciate your perspective on the measuring ingredients over time because I've really had a tough time getting the flavor of ginger to come out in my stock. Progress comes with time though and it's getting better.

I read so many articles trying to understand the basic idea of ramen and how to do it - But they more or less just confused me even more. Your explanation is sooo valuable - I can‘t thank you enough! Now I‘m getting more and more of the whole idea and I am happily looking forward to try again :)

I thought the first rule of Ramen School is that no one talks about Ramen School? Seriously, I can't wait to try making my own ramen.

This video made me a subscriber to your channel. It's perfectly explained steps, simple instructions, and a friendly inviting host. Thank you for your time and effort.

Ahhhhhhhh!!! Thank you so much for this series!!!! So well explained, Adam, thank yooooooou!!

You are a fantastic teacher! I love how you explain every component that goes into making the broth. Thanks for sharing this! Subscribed!

Keen as a bean for more of this. Thanks mate.

This is it...! This is a real food science! Seasoning by real measurement, not "feeling" bs! I love your channel! Insta subscribe!

I am so happy this series is happening,can't wait for the next episode!

Man, I love everything about this video. keep doing this kind of format! so calming to watch. subscribed!

Thanks for talking about temperature with kombu. Have watched a lot of nice kelp get obliterated on youtube cooking channels. 🤟

Love your ramen school. And your take and videos learning me a lot. Would be so happy if you also could show us a vegan ramen broth if you thing that is possible to pull of.

I have been watching and researching your videos for a long time. You have a great way of very simplification on how the make the recipes. Your personality is so very wonderful, cheerful, but clear. You are very in-depth and thorough. You are a wonderful teacher and chef! I always keep coming back. Thank you so much for you knowledge and time !

This was seriously so calming and almost spiritual, thanks for the video !!

Interesting video. For dumpling school I was looking forward to your take on soup dumplings :)

Also, any chance of a vegetarian dumpling recipe? My partner and I do weekday vegetarian, meat weekends. Would love to be able to make our own weekday dumplings.

I'm sooooo glad I found your channel!! Thank you for such a detailed and well explained process in making ramen. I love watching "how to" cooking videos coming from knowledgeable chefs

I remember watching you on Masterchef AU, that must have been my favourite season. Your sound guy has to be a genius because he/she has got it down when it comes to combining you voice with music.

My girlfriend doesn't understand why it takes so long when I cook. She should watch this. If not she can have taco bell

An extraordinary lesson. Adam is the best chef and a great teacher. (The music was a bit overpowering though, don’t you think?)

I spend so much time researching on Ramen - in here i got almost all information, that I have spend sooo much time on finding. Plus extra tips - I love your Ramen log! :)

Thank youu. I've been waiting for this for a long time. Keep it up!

I would be highly interested in a vegetarian version of Ramen and how to achieve a similar umami flavour in them. Thumbs up for the philosophical approach!

Interesting. Your method at least partially contradicts every other method I've seen. Most of them are very long cooked.

One of the best ramen videos I've ever seen. Thank you for sharing this with us!

This is amazing! Thank you so much chef. I have been looking for this type of video on ramen for a very long time.

The background music is to loud for me. But the video otherwise is great.

Nooo Adam! You’ve just increased the price of trotters and chicken feet everywhere... (it was meant to be the Asian secret!)

I have watched this so many times, taking in one extra detail each time. Your voice, the presentation, and the music are sooo calming!

Thank you for your videos Adam. Each one is very informative, easy to understand, and I've been using them in my everyday cooking - with great results. More power to you!

Please do Tonkotsu Ramen!!! 🍜

I have been a professional cook for 10+ years across several continents and I know when someone is legit. You have to really sift through hundreds of omelette-murderers, clickbaiters and other assorted foodtube grifters to find a channel like this one - one with genuinely useful and authentic techniques delivered in an utterly unpretentious manner. Kudos dude you really have a quality channel here. No "I try to make spaghetti using a spork and a toaster oven - here's the result!" or " 5 quick and easy steps to gluten-free, dairy-free, flavour-free mac'n'cheese!" just a rock-solid tutorial that anyone can learn from whether they "can't boil an egg" or they've worked for years in every kind of restaurant imaginable. I would recommend this channel to anyone interested in understanding Japanese cuisine.

Dude, your videos, especially this Ramen school, is really excellent. You're explaining everything and you're keeping it simple. Way to go!

o god your voice is so peaceful and i really love the way you explain every little detail !!!! please keep up this amazing work and never stop !!! ive watched lots of videos of how to make ramen but i can say for sure you ways you talk its sooo peaceful that i totally get lost in the video !!! i support you a lot!!!!

Why all his videos sound like the last 5 minutes of church?

Can you maybe shownus a few vegetarian dishes?

This is one of my favorite (and objectively one of the best) culinary series on KZfaq. Thank you

I enjoy these videos so much. You have the gift for teaching and inspiring. I've made a few of your recipes and all have turned out really well. I've been experimenting with ramen for the past few months and was excited to see this series beginning.

Is there anyone who is interested in opening up a ramen shop in nz together? if there is, give me a message. i am originally from Kyushu the mecca of Tonkotsu ramen. I've been cooking in a professional kitchen for more than 12 yrs. and have trained in a one of the popular ramen shop in Tokyo. I am a resident of NZ, and need a business partner.

I spent 3 days making the broth, but I forgot to add the philosophy, so I had to chuck it in the bin.

I love to cook...especially Asian food and I watch tons of cooking videos to help me sharpen my skills. But I just discovered your site and it's like being in culinary school. It is detailed, organized, articulate and friendly. Just made a scratch batch of tongotsu ramen and it was okay but I see several things from your series that will definately improve my next batch. Most impressed.

I love this so much, it gives me such a wonderful stock recipe, and given how much ramen I eat, I love learning how to make it with the respect it deserves!

Skip to 10 mins if you just want the process and less talk.

Bruh why is it 20 min long

You’re such a great teacher! You cadence in the way you speak makes the learning/knowledge you are conveying very clear

The time and effort you put into this is a blessing. Thank you so much! Sending positivity and love your way.