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

"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?

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

Given how meticulous you are with every step, I wouldn’t be surprised if you are actually a surgeon.

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

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

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

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

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.

Made my first batch of chicken stock using *chicken feet*. I bought 5 pounds chicken parts: 2 pounds wings, 2 pounds backs and 1 pound feet). I did ask the butcher to remove the toe nails for me😅. My stock did cool into a gelatinous form which was great, and did not observe a significant flavor difference.

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

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

Man, i totally lost it and LOLed at work at

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 :-)

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.

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 .

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

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.