Making my broth rn and im so proud of myself!! Everything was under 40 bucks in ingredients and im so excited to assemble my ramen tomorrow after school! Love from Florida ❤
I tried your duck ramen in kyoto.. Really love the taste, kind of misssing your duck ramen alrd thats why i find this youtube… turns out you’re the owner ❤
The spoon that you put in after steeping has two things on it. What are they? You mention sugar, is the yellow stuff another type of sugar? My wife and I love this recipe but I am still trying to figure out how to improve it.
It would be better if you left the pot of Kombu, Shiitake and dried fish to soak in the fridge rather than at room temperature. Kombu is slimy when wet, though, so it's not necessarily incorrect. I assume room temperature contributed to "melt down" the Kombu's slimy coating into the dashi. It should still be fine
