Just because u wont doesnt mean others wont

I can agree bro i aint gonna spend 800 dollars on homemade ramen

@@chefmoon9339 XD

@@Coffee23. exactly, you can do shrimp instead of lobster, white wine vingar instead of saki etc

If you listen closely....you can hear my bank account crying when he got to the $800 ramen 🙃

Side note: shin, indomie, and mama ramen are top tier 👌

Definitely. It's like Mexican street tacos. On average, less than 1 USD for each one in Mexico, and they're absolutely amazing. In the US they'd be easily 3 or 4 dollars each at a hipster taco shop

Similarly, sushi was also "peasant dishes" but now they r expensive as hell

"Changes their true essence even if it is delicious". This is nonsense. If its delicious and people pay for it, then what is the problem? Does someone who can afford to go to a fine dining establishment and pay $50 for fried rice hinder the ability for a "peasant" to be able to make his affordable meal? Well done, expensive food does taste better. Its up to you to decide if you want to pay it. No one eating this food claims that cheap food doesnt have the potential to be delicious too. And if all you care about is sustenance, then obviously you dont need to spend $800 a meal to nourish yourself. No one thinks that.

@@ryanmims1533 But bruh, hipster street tacos are made with fair trade tortillas and Rick Bayless puts a blurb about equity on the menu (I'm not even making that up).

Delicious!

Eggzactly where is the tea egg

@@bosschan2429I see what u did there

I see you’re a fellow person of culture

@@Kenoi_ i see you are too! 🧐🎩

Ah, fellow cultured men

All cultured men

Hahaha

Just buy the cheaper version of all the things he used and don't use lobster or caviar. Soy sauce, sake, vegetables and mushrooms, pork belly, none of these things are actually expensive.

I guess the point of this video to compare extreme versions not all versions.

Just watch his regular Tonkatsu Ramen video. That's basically what you're wanting.

@@NightmareShadows13 true, but it would have just been a neat comparison.

This isn't "Worth It" 😊

I guess noodles from scratch would've been cheaper, defeating the purpose of the video

I'm suprised he didn't use Iberico pork

Ramen noodles from scratch is a masters level pasta course, IMO. It would have been it's own video

Making ramen noodles is much harder than regular pasta.

ramen sucks tbh

@@zephy_r hate to break it to ya IF you're being serious, that ain't a troll.

@@yamikuma7124 That's exactly what I was thinking What even was this video...

@@zephy_r why troll? He did a good job on the soup

Relax, drop the ego lmao. You're a random "home" ramen chef.

@@hifriede8581 ego is allowed to be shown as clout increased, who the fuck are you to say anything?

Shut up 😭😭

It's not like people are cooking lobsters alive for fun, there's a very good and valid reason for doing that.

@@LEMON-bo2bq The activity of your tastebuds is enough reason to kill a living creature in a horrific way? Ok.

@@sarahallegra6239 The taste definitely isn't a good enough reason whatsoever, but the health risks are.

@@sarahallegra6239 It's not like I even like lobster anyways, so the taste really is something I don't give two shits about.

Thx for the tip!

You also get more flavor from the lobster if your crush or grind the shells before putting them in the stock.

AGITAME !!! Ikr !

It’s about time!!!! He prob thought abt it but that’s too long of a process

Edit out the misused term mar -- humnz can't misuse nature related terms (that only reflect me) in their name!

That lobster didn't want to dye, just to become humnztr doodoo -- most hmnz don't even dsrv any food...

Eggs literally come outta chicken's reehrarea...

Check out way of ramen too he makes really cool videos on ramen and even went on Andong channel when Andong was making German ramen.

Thiiiiis! I have an IP and I’m stoked to explore that.

a good soup base is world of difference, then the premade dried packets

Ah, buzzfeed title video..

*good soup meme

@Wooper Looper Japanese instant ramen is better than every single ramen shop in my country. it’s sad honestly, why can’t we have good ramen here???

​@@Aikano9 You probably haven't been to very good shops because my goodness some of the ramen I've had is damn good.

Yea. I agree. Nongshin Shin Ramen (Ramyun) is a Korean style. Shoulda at least stayed on the Japanese broth palette.

DANG I TRIED THAT ONCE AND IT TASTED SUPER AWESOME

The broth? Or the drippings from cooking it?

@@manuelmenendez8239 the liquid that you use to braise/cook the pork belly. Not the ramen broth. So I guess drippings.

Nothing embarrassing about that lass. I watch too learn too.

Seconded. Literally nothing to be embarrassed about.

3rd.. Cooking at home is a fantastic way to ensure a quality product that doesn't break the bank.. Trust me, nothing to be embarrassed about.. Cooking is of course part of life, I'm sure Josh is honoured you are trying to be a home chef and are utilizing the recipes..

Agree with the others. After all cooking is an essential skill.

I'm in the same boat, I watch Binging With Babish and Josh's vids every day for inspiration while I'm stuck at college.

How’s a verified only have 38 likes

You should watch way of ramen if you want a Ramen Sensei.

@@Jerbear1116 lol that guy is just a random casual home cook who learnt how to make ramen

Ï łœvə ýœųř čœňþəňþ

@@NguyenQuang-tm3ou büþ hə īß æ přœ

Indomie is better

Shin Ramen top shelf? All instant ramen is made the same way. Fried. The only difference would be the flavor spice packets. Korean being spicier than Japanese brands. Once cooked, without the flavor packets, you would be hard-pressed to tell the difference between Shin or Sapporo Ichiban or bottom-of-the-barrel Maruchan noodles. They all have that funky fried smell and flavor. Just to note, I grew up eating instant noodles since the 60s. Sapporo Ichiban Miso ramen was my favorite. I would cook two packets with 4 hotdogs, a raw egg, cut up cabbage and top it off with Tabasco sauce. I can buy quality frozen ramen or even Ichiran dried ramen noodle packs to cook at home. I haven't eaten instant ramen in ages.

@@sanseiryu You are wrong. Indomie noodes being hard taste different than shin ramyun hard. Shin ramyun noodles are a bit thicker and they have less taste. Indomie noodles hard have more flavour and the texture is less thick and bulky

@@sanseiryu Having not eaten instant ramen in ages means you haven't even tried shin ramyun and their black label as well. If you were to compare them to maruchan, everyone on the internet would agree that you're a fool with no taste buds. Go and get yourself a pack of them and smack your face after you realize how stupid your comment was.

@@pastasoo Triggered easily are you? When I said ages ago, you must have thought I was referring to the 3rd age of Middle Earth. Interesting and remarkable how toxic you can be in your posts. Bitter are you, has life been a constant pain in the ass for you? Perhaps Shin Ramen is the only food you afford, so it's a high percentage of your diet. Perhaps one day you will be financially able to afford quality food or even, GASP! restaurant ramen. It's been about ten years since I ate cheap packaged ramen and since my daughter was a K-Town rat back then, she was always bringing Shin Ramen home to eat. I know what Shin Ramen is and I know what Shin Black is and what it tastes like. Shin Red tastes better than the Black and the Korean Black tastes better than the American version. It is still a $3 instant ramen. Comparing the quality of cheap ass instant ramen is like comparing the cheapest hamburgers from the dollar menus at hamburger chains. They are all shit. But you can bring them home, dress them up with smokey cheddar cheese, sriracha hot sauce, crisp lettuce and fresh cut onions and elevate it to a decent burger. You can do the same with Shin ramen but I choose not to because I don't like the taste or texture. I don't care what you eat or like. You do you. Have a nice life.

I like to toss in bell peppers, green onions, carrots, garlic and (this is probably a sin) minced meatballs. I boil the ramen in chicken or beef stock with cayenne and parsley.

I see a lot of shoutouts to Way of Ramen, and sure, I get that, but these folks need to partake of Adam Liaw's School of Ramen series to get in depth how to's for as all these steps, including the marinaded egg. This video, while fun, was too fast to be instructional especially for ramen newbies.

@@kiltedcripple yes!! he is our man

I've done the marinated egg and tried it at different points and uh...I don't actually like it. It soaks up so much mirin 🤢

@@Black_Ryze you can use less/no mirin? It's your egg.

@@BraxtonHoward 🤣🤣🤣 you’re so right. But also why no marinated egg. It is a staple of tonkotsu in Japan in my experiences travelling there.

Better yet, marinate them in the chashu braising liquid for like...30 minutes minimum. It tastes insane. Obviously, the more time to marinate the better.

@@BattlefrontZero oh never tried that, sounds great.

@@Guitaristmalakian just make sure the braising liquid isn't hot so it doesn't cook the egg further.

@@BattlefrontZero also if you prepare the eggs and chashu some days ahead. You can thin out the braising liquid with a little bit of water. The egg tends to get really intensely flavored if you don't thin it out with some water if the eggs are in there for an extended amount of time. I mean some people might Like that bug I think its too much

That sounds so good

also, you know like removing the caviar and lobster?

The most expensive ingredients he used were in the broth, and they were completely unnecessary. You can get a good sake for $15. A really good soy sauce is like $10. Put a shrimp in there instead of the lobster and you have almost the same thing. You probably have many of the ingredients he used in your fridge already, just not the super premium version. You can probably make 6 servings of a really nice version of the "expensive" thing for $50.

@@physicsfan314 Yeah, generally food doesn’t really get much better after a decent few tenfold. Unlike other products, it’s quality doesn’t just increase nearly indefinitely. There really is no point in paying like $100+ for most items.

Seems a tad extra to cry over ramen

@@traceyevans2757 literally who asked you

True

Thanks for watching the videos 🙏

GAG!

"More sauce please?" :-))

I have a similar method of shopping. But I find if you buy them (veggies) and freeze them the integrity of flavor stays. So chop/slice/dice up your onions and freeze them. Or even cooking bigger batches and freezing cooked things like grilled mushrooms etc. Good luck!

no1 cares ur early bro

🤝

Dang it!! I saw it was posted 5 min ago and thought I’d be earlier, there was already 39 comments

@@panjawe2944 this comment section is usually positive, and we come here for the content. If you didn’t care then don’t bother commenting, if you don’t have anything nice to say then don’t :) .

@@jameshasenjaeger5181 same here lol

😹

For one pack I’ll use two sunny side up eggs

sugar helps curb spiciness

Add milk.

perhaps A5 wagyu, iberico pork or a pure black chicken

Gold leaf, too.

Butter Chicken and Shahi Paneer are way better than Biriyani

Uncle Roger is cringe

Fr was about to comment that