Ramen Culture

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@JosueRodriguez-vq7ng 25 күн бұрын

I make tonkatsu every like once a month and everytime I made it it missed sum like every restaurant I went had that extra flavor long story short I tried this method I don’t ever eat out lmao since I found this secret it do make a difference in your ramen

@fabioconsonni3232 Ай бұрын

I love Mayu for my aroma oil

@Spugizakom Ай бұрын

Commenting for the algorithm cos I like this guy

@verminman2943 Ай бұрын

Used a shirt worked well 👍

@maciekmiktus 2 ай бұрын

Great and simple tutorial! Each step is clear, easy to follow and understand - thank You 😄

@cancrew9774 2 ай бұрын

i like the music lol

@orbitalviewer 2 ай бұрын

so does that mean you let it get up to temp over those 1.5h or does that mean you get it up to temp slowly say over 10 min or so and then just let it fry for 1.5h?

@frederikwauters7127 3 ай бұрын

I though you have to take out the Kombu before it boils, or it gets all slimy?

@verron1600 3 ай бұрын

Thanks for the recipe. I always saw the tare sauce complicated because of the time it's use to cook in others videos that use two and sometimes four hours to do it and that means kitchen gas expend.

@jeanleduy9923 3 ай бұрын

thank you 15 year i search but not find

@markdominiccorpuz3528 3 ай бұрын

Hi Ramen Culture sensei! I would like to know if you can use the Chasu tare as Tare for the broth too? Arigatou gozaimasu! 😊

@MARKINAU8 4 ай бұрын

Now I just quiet wait for next lonely lady walk into the pool

@streetfightingman4240 4 ай бұрын

Excellent I can now do a "costume 3 " street fighter 6 Ryu costume! I have the sukajan and also the Japanese Slippers

@nakatubo 4 ай бұрын

what size is this towel?

@nuggers23 4 ай бұрын

Looks like the marinade could be used to do ajitama afterwards.... could be interesting with the sesame oil taste

@Jovenrp 4 ай бұрын

Can we achieve the same quality if we use a pressure cooker?

@Tarrabyte 6 ай бұрын

WOW this is super simple. I just need to locate kombu and Shitake mushrooms. Guess I'm going to H Mart.

@TheCamilaDreams 7 ай бұрын

Does anyone know how many bowls of ramen this would serve?

@Mr13thdoctor 7 ай бұрын

Where is he now?

@anamfirdous510 8 ай бұрын

Can I use fresh shiitake mushrooms 🍄? Or dried one?

@davidcrosby7409 8 ай бұрын

you speak truth. seen loads of videos on this; you win

@faisalwho 9 ай бұрын

No bonito flakes?

@philipplouden5892 9 ай бұрын

Why is dried bamboo used versus fresh?

@captainsauce5097 9 ай бұрын

What type of soy sauce did you use? usukuichi? koikuchi? saishikomi?

@nicksonapostol6044 9 ай бұрын

Yeah i wanted to know this too, or can i use regular soy sauce?

@swizeus 9 ай бұрын

no wonder it tasted so deep

@swankyhabi 10 ай бұрын

i want to wear this kind of towel but as a scarf cos i think itll look cool

@rcfan85 10 ай бұрын

i love it, when can you make pork bones brought?

@HendraG-nn1gi 10 ай бұрын

Thank you for this grest video..

@galaxophone 10 ай бұрын

I did the shoyu tare recipe a few months ago and it was fantastic. Last night I started the shio recipe, which until this morning was the same thing. Both were double batches, so for this I used 50g/ea shiitake & kombu. Doubling soy sauce for shoyu was more a matter of volume. Doubling salt for shio seems to have been a bit of a waste of my nice pink salt. Or maybe I should've used kosher or even iodized? I like nice salts, ya know... at any rate, 140g did not fully dissolve at all and my sauce tastes at least as salty as the sea - seriously might be maximum saturation here. I strained it through a paper towel and I'm left with a lot of wasted salt. Is this right / should salt be bursting out of the water molecules? Should I have used a different salt? Or maybe increased proportions at a different ratio than 1:1? I am still going to try it in my Ramen since my broth and aromatic oil have no salt, maybe I'll just be able to get by with a small amount. I'm also going to separate half then add sugar & extra water to cure ajitama eggs. It's all an experiment ^.^ Any advice is most appreciated <3