Japanese chef teaches how to make the BEST Shoyu Ramen(recipe) 

My favorite part about this video is that you actually answer the questions in the comment section.

this guys kitchen so clean. MY KITCHEN IS A CHAOS WHEN I AM PREPARING THIS.

Not to stereotype Japanese yt channels, but literally every one I watch has a quality camera, peaceful vibe and a polite narrator

5 pieces of chashu.. I wish my local ramen joints were so generous!

Thank you so much chef for sharing your recipes with us!

The presentation of these noodles in the bowl is absolutely stunning ❤

Motoki-san! Thank you very much for making this video and your channel. I’m definitely going to watch all your videos now. One point: It would have been great, if you mentioned the aroma oil. Many people don’t understand the importance of the aroma oil or don’t know about it in ramen at all. It would be great, if you could maybe make a video just about oils in the future!

Thank you so much for this. as someone who can't eat pork, it's nice finding a chicken chashu alternative recipe :)

Noodle fold is.....woow 🍜🔥👏🏼

Yall who watch, dig it and forget to sub, sub to this man. I had no idea you could do chasu with chicken. I thought was only pork belly! Thats awesome

great video! How much tare was added to the final bowl? 30ml? 50ml? Thanks

Thank you for sharing your expertise with us Motoki sensei :) What are the plating measurements for the broth/tare/oil? It wasn't mentioned in the end

I've been looking for a solid chicken chashu recipe for a while now. Thank you for sharing this, I will be making it tomorrow!

i have always wondered how to make the noodles look so neat, the moribashi helps

Thank you! That's the first time I've seen the chasu chicken recipe, and it turned out great.

Love this! Id love to come and learn from you in Japan!

Ramen looks very Delicate and beautiful! I wanna try making this now :)

Looks very good, im gonna try to makethis with my friends this weekend :))

Thank you so much for these videos!

Motoki san, thank you very much for your beautifully made video. It looks like an amazing recipe. Could you please tell me whether you used usukuchi or koikuchi shoyu? Thank you.

Thank you Motoki-San for reminding us that sometimes simple is best. :)

I love your all cooking video. If you can make "tare" video tutorial, It would be great.

Hello Motokin San, love your videos. I have a question which pasta machine do you use in this video and what's the size of the cut?

Chicken Chashu! Very good idea, I must have a try :D thanks

Cooking ramen needs a real hard work, but when it's done, you can taste fruit of your labor and it's all worth it

Hello chef, looks great!! Do you make your own menma? Thanks and Happy New Year

So I've seen people use lots of aromatics in the broth like ginger, carrots, onions. You just used green onions and garlic in your broth. Why didn't you add other things? I'm just curious.

Your videos are great! I was wondering, is it ok to use leftover roast chicken bones to make chicken broth?

Thank you chef Motoki! This may be a dumb question but how long approximately are the noodles cooked?

👏👏👏👏👍👍 Thank you for sharing your recipee, and the pain 😅 5:04

Hey, thank you very much for sharing all of your experience with us! I'm very new to making ramen and far from understanding all the different techniques and ingredients being used. And sometimes it just helps to see how some things get treated the "right way" but theres one thing i dont understand. I made your tare recipe and it seems quite ok (it sits on the stove) but my kombu gets very very slimy after soaking and when you poured it out there was no slime at all. This problem follows me around and ive tried every brand of kombu aviable in my area, so im a little desperate. Ive read it could release unpleasant flavor into the liquit and exept from that it looks not as nice as a clear and shiny liquit without slimy resedue. Id very appreciat your answer and thank you again for all of your work!

This video is delicious

Since you use water to extract the compounds from various dried ingredients and then mix this with shoyu, do you use more tare in the bowl than you would have otherwise if you only extracted the compounds with shoyu?

What is the liquid you pour before you pour the tare? Thx u 🙏

Love your videos 🤗🥰🍜

Is it fine to use less shoyu? and at the end you never mentioned the portions put in the bowl.

Great vid!👌🏻

I am curious about your treatment of the katsuobushi. A lot of recipes talk about using them at the very end, only extracting their flavor for a minute or so. Can you explain why you choose to steep them overnight with the kombu and shiitake?

Nice

Hello, I was soak shitake, katsuobushi, and kunbu over night in room temperature, but it looks slimmy, Am I doit wrong ? Thank you for your response

Motoki-san, what can I use as substitute for mirin and sake if I don't want to use alcohol?

What did you add into the final bowl at @11:40? Was that an oil that you made for this?

can i still use 40g of bonito flakes instead of dried bonito

Great video! What are the quantities of soup and tare for assembling the bowl?

sublime

vous avez une maitrise parfaite merci de partager votre expérience 😁

Hi, about the noodles, is baking soda normal baking soda? do i need to bake it first?

ありがとう！

What is it that you add at 11:41?

Do you use lard ?

Hi, how many portions of ramen I can make with the ingredients you wrote? Thanks :)

What if you dont have a suvid machine?

How can you do this without a sous

How long do you cook your noodles for?

I am shocked at how little lamination your noodles needed, I do a 38% hydration noodle and I feel like I need to laminate it 5-6 times before I can consider cutting

Will the tare still taste okay without sake and mirin? Because i can't use them

any suggestion for sake's replacement if I want to exclude it?

5:03 hum ouch, I felt that lol

When stewing the broth, should it be covered?

can i keep the chicken?

what brand is your noodle machine?

Hi Motoki San! Question, How big is your nabe?

How much ramen does this make?

what do you think of black pepper on a tori paitan?

What are you adding at 11:40 ? Chicken fat?

What brand is the black stove ?

which brand/type of soy sauce do you recommend for this?

Forgot the egg.