Adam is such a legend.. in addition to his pretty comprehensive videos, i just love his production quality and the overall feel like you're also in a calm meditative state haha

I am so glad you got to do a reaction video for Adam Liaw's Ramen! Adam is one of my favourite chefs! Really knowledgeable and he is well known here in Australia. I also love your videos! Your knowledge in ramen is outstanding! Thank you.

I'm glad that you are reacting to Adam Liaws video series it help me a lot to change my perspective when making my own Ramen Shop, your videos and Adam's it's what inspired me to keep researching for information for new Ramen or seasonal ramen and I'm glad that you can inspire more people to learn about Ramen. Love from a Mexican Ramen Nerd!

chintan is quite literally "clear soup" or qingtang in chinese, nearly identical in both pronunciation and writing (the difference is in tones and if you use simplified characters instead of traditional)

I really like this new format! Adam liaw is also one of my favorite cooking channels. Keep up the good work

I just love how much appreciation you have for the youtubers you are reviewing. It is really refreshing.

12:33 really hit those high notes lol

Love your ramen series and your podcast! Very enlightening information. 🤙🏾🤙🏾🤙🏾

I love the contrast of preferences, methods, etc. Really encourages me to play n make multiple variations to find my fave.

I was wondering when this next vid would come out. I love these recipe react videos because it's extremely informative about what to be mindful about when making ramen.

Always happy to see another video. Good content and classy comments. Thanks for including the Kanji and other linguistic info, context is important.

His tonkotsu was the ramen recipe/technique I used for my first time. Came out great

I like your commentary very much, from another ramen enthusiast’s view. Very interesting and informative. Thank you.

Love this kind of content where you break down the recipe. I love understanding why and the science behind why my food is so amazing

Ryan, I like your additional commentary to Adam's tutorial. It provides an added depth of understanding to the process and highlights some potential pitfalls.

"Have faith in yourself" ♡ 14:05

Never been here this early, but so far really enjoying this episode! I love the really polite way you critique/add to the recipes.

Hey your are right 清湯 is a chinese way to pronounce btw the reason why Old China went to Japan is to find a medicine that allows the king to live forever. They never found it there tho they never came back some legend has it that they found the medicine and they are still alive somewhere in Japan

I'm really digging this format, it kinda reminds me of what these really big food channels are doing with "XY popular chef reacts to XY food videos", it's really enjoyable to watch. And I think your personality matches the format really well, being so kind and humble and appriciative of others work is super wholesome to watch and is really encouraging.

Great video, thanks! Attention to detail is great, building on an already solid video.

Man I learned so much from both you and Adam. This will be a fun one.

I just watched the other two videos like this and wished there was more and boom ! here we go.

never knew about the slimy dashi issue. love all your insights, learn something new every video!

you two are the pioneers of good youtube ramen. thank you.

I absolutely love the detail you go into whilst stressing that ramen is all about doing your own thing within the confines of the science and artistry of Japanese cuisine.

I really like this video format and think you should review some of your earlier videos in this style and talk about what you’ve learned since then

Awesome video. Very informative commentary.

Nice. Was waiting for it all day!

Was hoping you would do this one!

I am happy that I stumbled across this channel by chance!

it would be a blessing if you can get him on the podcast, he is dam busy thou he got a daily cook show now.

I never read Japanese Kanji myself, but an interesting thing from the beginning of what you said about reading is true in my observations. I saw sentences once that it has the Chinese Hanzi, and in Japanese they have small-- I think-- phonetic words(?) above the characters so more people can read it. Great episode as usual!

You could review Wil Yeung’s vegan ramen recipe (channel name: Yeung man cooking). Would be interesting

I've used his method of Kombu extraction and I find that it works well. I've let it go for 2 hours even, to where it's not even simmering, just barely steaming and it was great.

Definitely agree. Most ramen I made was chintan that was 8-10 hours in the pot. Clarity depends on scum skimming and straining method. Can't say much about aromatics, always added them at the last hour

I love how your "reaction" videos are not "critiquing" other people's methods, but rather just adding more valuable information to the original videos! Keep up the good work!

Adam is a legend. So proud of him representing us Aussies.

Hey! Great job I'm enjoying a lot ur videos. I noticed that you talk a lot about optimal extraction time and I am so curious about it. Where can I find a "cheatsheet" with optimal extration times for everything? That would be awesome. Keep it up!

Adam's inspirational background music always throws me off. It feels like the turning point in a sermon at church camp

I have a theory that much of ramen’s vocabulary largely came cantonese Chinese influences. items like char-sui and kan-sui are homonyms to colloquial cantonese terms (not really used in mandarin) and especially the heavy use of clarified broths or chin-tang in early ramen suggest cantonese origins (clear broths are not unique to Guangdong but are often the standard base for all their soup noodles) plus during the mid and late 1800’s many cantonese people migrated from china due to the displacement caused by the opium wars (which were fought in the south china sea) which coincides with the history of ramen. this is why early chinese diasporas are largely cantonese, and early diasporic Chinese food is largely based on cantonese food.

The ruler changed alot for me.Love Adam.Cheers 🍜

I don't know any japanese or cantonese, but in mandarin Chinese the pronunciation of the characters used for the phrase chintan is 'qing tang'. For reference the 'q' is typically mispronounced by english speakers as a 'ch' noise because its the closest similar sound. Love learning more about ramen through these vids and I hope this tiny blip of info is interesting or useful to someone who reads it!

I made my first 4 ramen dishes using Adam's ramen school by initially substituting ingredients to make it easier then using more authentic ingredients with each attempt after that. It's difficult to get the exact ingredients in South Africa!

“He was a lawyer for Disney” has to be the most evil thing I’ve ever heard in my entire life.

You're spot on with the large amount of vegetables being a Western/European thing. It absolutely is. I guess it's difficult to dial that instinct back when it's how you've been taught to make every single stock/soup.

U r so humble man.👍🏼

I usually bring the kombu dashi to a boil after extraction, too, but I thought the reason you did it was because katsuobushi extracts better if you let it steep in water that just got done boiling.

Your channel is a treasure. 👌

Said this in a previous video, but I'd love you to do a "5 levels of Ramen" in response to the epicurious video "4 levels of Ramen"

Could you try to recreate the tsukemen from Tsujita Annex? I’d love to know more about that.

So, I had a question about the double soup method. I've made dashi overnight and then strained it and used it to make my bone soup after. I do this when I'm making a chintan. I'll also maintain a temp between 195 and 185, but I was wondering if there was any reason that I shouldn't do this? I tried adding dashi ingredients to my bone soup towards the end but I felt the didn't have enough time to synergize and they ended up aromatically taking over. I've also added my dashi ingredients with the bones and just done one straight through cook for several hours, again maintaining a temp between 195 and 185. I haven't noticed any ill effects or undesirable flavors, but is there a reason I'm missing for why I shouldn't be doing this?

I assume a salt similar to msg is produced from the glutamate (conjugate base) and inosinic acid but correct me if I am wrong.

Question: I get this is most likely not traditional, but what about clearing broth with egg white?

can you watch alex's video of making ramen from trash? it's a unique video that i want to hear your opinions on

Nice, maybe you can do papadesuyo next He has like 40 videos on ramen, but only 5 of them are labeled "serious series"

Way of Ramen is a true scientist

second or so video of yours, are you from/living in Hawaii? I feel like the way you say some things kinda sounds like it lol

Hello, I am also one of these ramen nerds you describe. I would like to know what you think of some of my favorite ramen shops; Tatsu in LA which was my first experience with real restaurant quality and their spicy miso tonkotsu remains one of my favorite bowls of ramen today. And Bari-Uma which has locations all over asia which i have tried in Bali and Kuala Lumpur and i believe they are originally from hiroshima--I tried literally every ramen shop in Kuala Lumpur and they were still my favorite. Ippudo is just meh by comparison. Also, I have been trying something extremely non-traditional and using caramelized onions to add some sweetness and extra umami to my tare and I would love to know your thoughts on that idea. From what I can tell i might be the only person to try that and it is quite amazing

Is there also a sanban dashi and yonban dashi for students?

Woahhhh 4 min ago! This looks like a successful ramen?!

I don't know if you read comments, but I would like to hear your opinion on gyokotsu ramen? I always liked the idea of beef ramen especially because I try not to eat pork... I ask because it's not very popular

What would you say is a good ratio for dashi to meat stock ?

Great success

Keep up the good wok.

Two parter 😳

"The aromatics are there as accent to the main flavour": technique in poetry

I need a bit of help this is for another recipe, trying to do sano-san recipe, is there any katsuobushi substitute I can use? I cant find any kind of bonito flakes here in venezuela

Dang I thought you were just a ramen nerd but you're throwing out all these chemical reaction terms and all.... Props to you

“The science behind it is really interesting…. I don’t know the science” XD I hate when you know something but can’t quite figure out how to explain it

Do you review instant ramen?

High school student who takes Chinese here: 清汤 （pronounced qing1 tang1）means “broth” in English, and 汤(tang1) means “soup” in English. Looks like “chin tan” is actually a pronunciation of a Chinese word. Woah!

Compound Kanji rarely use the Japanese readings (kun'yomi) Most often, they use a Chinese reading (on'yomi) So it's really not surprising, that 浸湯 uses on'yomi readings. What makes 浸湯 particularly difficult is that it is a very uncommon word and 湯 has LOTS of on'yomi readings. Now, at least according to wiktionary, 浸 doesn't actually have the "chin" reading, so it is either very uncommon or might even be unique for this word. The only on'yomi reading listed is "shin". (kun'yomi readings being "hita" and "yaya") So yeah, chances of a Japanese speaker guessing the reading is going to be slim. It might indeed be directly derived from a Chinese word, but you have to be a bit careful with that, since the on'yomi readings all originally come from Chinese and are ubiquitous.

Is there a “there’s no rules in ramen!!!” T-shirt yet!?!?

What are some forbidden techniques of ramen?

清湯means clear soup in Chinese, and the pronunciation in Japanese is actually very close to the Chinese pronunciation too

what your reaction about adam not preboiling the bones?

About kombu. While in Japanese cuisine kombu is never boiled, Koreans on the other hand boil the shit out of it. Never understood why there is such a different approach between the two. Any ideas?

Your right about soup we make it Lots of vegs

I think he lived in Japan for a few years if I remember correctly.

可以中文字幕 啊

Let’s go

I started watching this series when I started learning how to make ramen, but I found that he takes forever to get to method since he talks ad nauseum about each ingredient before getting to what you'll be doing with them

Roast!

ramen culture breakdown?

Thank you for providing insightful videos, they are very helpful. I noticed in Adam's tonkotsu video kzfaq.info/get/bejne/fJOEhM2W28mzlmg.html he did not use any soy, marin or sake in his tare. In this video he mentions the importance of salt, sweet and acidic. What do you recommend for the best tare just add salt and vinegar or shoyu, marin and sake?

Hey Ryan I just watched your umami video and thought of a comparison video for you to make. I found out that you can buy a 1 to 1 ratio powder of Inosinate and Guanylate here www.amazon.com/Sodium-Inosinate-Guanylate-100-gram/dp/B07ZQRTG7M?th=1&psc=1 and I was wondering if it could be used to substitute the msg in the “simplest shio tare” to make it even better.

I like the video but the background music is too loud for me to focus on your words.

I Made Ramen From Scratch Using TRASH (ft. Ramen Lord) maybe worth a reaction

I have been making ramen stock for a while and I find that its just the culture difference. In the West, we like flavour-rich stock. We love extraordinary stock, almost artisan stock. Such stock can be even had on its own in a jug. Hence, we even now have the whole Bone Broth craze (brodo etc). Or you can just pour it into a bowl add some pasta/noodles and that's it. Demi-glace? No problem! You can do that too. Japanese stock , on the other hand, with identical meat to water to meat proportions is quite primitive and bland, it can't be just sipped on its own in a jug. By itself it lacks flavour and aromatics. Its because here, its never about the stock. The key is seasoning and all the things we put after; tare, aroma oil, dashi, and toppings which results in flavour-rich soups. Two very different approaches coming from very different mindsets.

Keep digressing please 😁🙏

* Talks about the rules of making ramen. * Guy he respects does something he disagrees with. * "There are no rules in making ramen."

Just wanna refer you to this yet again another Uncle Roger reaction vid of ramen... kzfaq.info/get/bejne/o9-TnLtmxMiVgY0.html Maybe you can further help us on this?

For somebody who claims they are not an expert and "just a guy that loves ramen" you sure have expert opinion

I used to really enjoy your videos, but watching an armchair enthusiast comment on professionals just isn’t right. Open a restaurant & we’ll see if you know what your talking about.

I stopped watching when he used tap water for his broth. You don't do that. You use mineral water or spring water, tap water is full of shit that alters the taste of the broth, or soup, or even the rice you cook, it's straight garbage except if it's directly linked to a fresh water spring. You don't have any credibility if you use tap water for anything besides cooking pasta which is the only case where it's ok to use.

You have no right to do a "break down" you're a joke. Open your own place then we talk.