The Meowscular Chef from _Monster Hunter: World_ makes some pretty spectacular dishes, if you're looking for a full-table feast (not to mention Grammeowster Chef for more of a winter holiday spread). Might need a slightly bigger kitchen for that, though!
I'd like to see chanko nabe I did tonkotsu ramen last year but something went wrong with the tare, it wasn't salty enough and adding tare increased the sweetness, thanks for the precise quantity, I'll try again.
Never realised the complicate process of making ramen… now I’m more appreciative towards all the ramen restaurants. Thanks chef your English is so good and your humour just makes the video so fun! ❤
What a treat! I've gotten pretty good at ajitama, I feel confident in the chashu recipe from last week, time to give a _real_ tonkotsu broth a try! I'll give it my all, Champ. Dattebayo!
Love your channel champ 🏆. I really enjoyed how you utilized the pressure cooker. Curious what do you find different between a 10 hour broth and a 3 hour one? Can't wait to visit Japan. 😎
The broth itself will look a lot milkier if you cook it for 10 hours - this is common for Ramen Restaurants - but I have to say using a pressure cooker tastes just as good! But it's really up to personal taste - even some Ramen shops in Japan taste very different from eacother - so it's about finding the right level of 'flavor' for YOU!
@@Antheraws I think a pressure cooker is a good way to do it at first to try - even some Japanese people do not like the smell of Tonkotsu because it is quite strong. It would be very upsetting to spend 10 hours cooking a broth to find out you don't like it haha!
I truly enjoy the approach to errors made. How you point them out and say "learn from my mistakes", human error. Makes the recipies shown easier to try for yourself without feeling bad if they don't work the first time. One of the reasons I am drawn to this channel over others covering japanese cooking. Stay humble and hope the channel thrives!
Another KNOCKOUT, Champ! Looking forward to the noodle demonstration as our Asian grocers only stock noodles that have a bunch of extraneous chemicals in them.
Hello Champ, love your channel so far! One thing I would like to see again - because you never know what video of yours is the first for a person - is the "substitudes" recommendations for example mirin - In previous episodes you mentioned this can be done with white wine as well, but you stopped doing that recently.
Make the RAMEN From Naruto | Tonkotsu Ramen Recipe. Delicious food. I support your video. Watched the video on Watched the video on Aug 12, 2022 very like. Thank you so much
I love how thoughtful you are in making sure ingredients are accessible for everyone! Would it be possible to make in a slow cooker? Also I would like to see you try making the bifun noodles from flavors of youth if possible!
@@RyanGaryLeTomo Ah I see, so my other option would probably be going the traditional route if I don't get a pressure cooker, I guess! Thanks so much for your advice!
Hi Champ, I really like your Videos. Such awesesome spirit as a Chef :) kagebunshin no jutsu please next. Tantanmen Ramen? if you like to do cook it...Thank you so much for your great Videos and explination
Well not ramen but since you are open to recreate food from anime How about from games too? Such as the Leblanc Curry from the Persona 5 games?(Vanilla, Royal edition and Strikers/Scramble the Phantom Strikers)
As a young boy I lived in Iwakuni - there were the Soba Trucks I would buy soba for lunch - can you show us how to make the traditional soba truck broth Champ?
I feel bad for myself for discovering Champ's Japanese Kitchen. I love your presentation and your style and wonderful English. I've been watching your videos - a few every day. And they are most credible with lots of useful tips.Thank you so much and cheers from Thailand.
You mentioned that you will be showing us how to make noodles on the future, is it possible to make ramen noodles without a noodle machine? Since ramen noodles need to be made with kansui, I can't find noodles for ramen even on japanese markets, so I was thinking on making them myself, but I don't have a noodle machine :(
its probably a good idea to leave time stamps and links to your other videos on how to make toppings. For example How to make egg 3 hour process how to make noodles 6 hours process. The order you should make them so you can do them all in one full swoop and not make special egg the day before and realize the eggs has been sitting in the fridge for 10 hours because broth took so long to cook.
I noticed the lack of blanching and was wondering if you found any noticeable difference between the flavor of your ramen compared to a more traditional tonkotsu broth
Excellent video. I've watched recipes for homemade ramen but yours is more realistic for a home kitchen. I'll give this a try. Really loving your channel and I look forward to the next one. Thank you
Tonkotsu is definitely my favorite ramen, that broth is amazing. I'd like to learn about different "tare"s, using miso, salt, or soy sauce as a base. Maybe that'd make for an interesting video.
You have a great channel and easy to follow recipes. I made the Karage the other day and just got done with your Gyudon. Both were delicious. Thanks for sharing it with us.
One dish I would love to see recreated is yaki udon. Here in the UK we get these little kits to make spicy udon and it's delicious but I'd love to see what homemade yaki udon is like. Spicy japanese food is always amazing.
I made ramen on sunday using the chashu recipe. It wasn't the best but probably good enough for the first time. I'm gonna give it another try in a few weeks using this recipe...
Love it. I don't understand a particular thing, regarding ramen in general: why is it the tare prepared by itself and mixed in the bowl? I'm guessing we want to prevent the tare to be cooked for too long, so Why not adding the tare ingredients to the broth, after the broth is ready ?
I love cooking at home and your videos have been awesome to expand on the meals that I cook. I have a question, what style of Japanese knives would you recommend for me to add to my kitchen. Thank you and keep up the great work.
I love you. I've been eating Japanese food since I can remember but I've been successfully cooking it at home for the past 3 years and your videos have had a great influence in my good Japanese food being great 👍. Thank you ☺
omg thank you soooo much ive been wanting to make my own ramen, here in Quebec we dont have good ramen and i need this recipe to make it asap ahah thank you for the entertainement and the good food, much love from Quebec
Ive been making ramen for some time now and if i can add something: - Better to pre boil the pork bones to scoop the scum, it will prevent the broth from turning bitter - Instead of boiling the kombu with the pork its better to let it soak overnight in water, bring it to a simmer then add the kombu broth. - Frying garlic and scallions in pork fat to make aroma oil will add another level of flavor to the final ramen broth. Anyway love your channel champ! Your recipes are always on top.
Broth is failed...tonkotsu have a milky white broth not a boiled brown pork soup....this is Japanese chef and don't show you the real receipe.....show the real receipe chef please
