At some point a random village in Asia will gain insane political and military power and invade Japan for claiming the rights to make noodles with slow cooked beef and lightly boiled egg
@@miniandrewmini1 Boil water in a pot, put Angel Hair pasta, change to medium heat and keep it for 3 minutes. Turn off the heat, add 1 spoonful of baking soda and leave it for more than 10 minutes. Drain the water and put pasta into soup bowl. Bon Appétit!
@@ascensionlady5318 thank you very much for letting us know how you do it , it's gonna help alot of people like myself because I have a strict budget I need to stay on
As a home cook with over a decade of experience, and as an avid consumer of RU-vid, your channel has probably the best cooking advice I have ever seen. You cover every single imaginable detail needed to succeed in making every dish you show. You go above and beyond in researching before making the dishes and the results is proof in itself. A truly helpful channel, I hope you get a lot more recognition in the near future. Subscribed!
Thank you very much, Daniel! Your thoughtful comment totally made my day! I sincerely appreciate you! I would like to be more consistent. But I put a lot of time into research and testing because I want to bring new insights to you all! Thank you for noticing!! :)
It reminds me a lot of my culinary teacher. She stressed about how every process was as important as the next. It made me realize that cooking is an art, and not just putting ingredients in a pot.
I wanna be clear I mean this as a genuine compliment not a joke, but you're like a real Auguste Gusteau. ACTUALLY showing people anyone can cook. Destroying the excuses. Your quality, down to earth everyman approach to cooking give even the biggest cooking RU-vidrs a run for their money.
Hey, thanks tame gaming! I really appreciate that! My favorite chef - Thomas Keller - was a consultant on that film and he's the one who made the famous version of ratatouille the little rat makes at the end! Thanks for the compliment! That's very kind of you!
This is the first video I've seen of his, and I thought something very similar. When I saw the portion about extraction times, then how he processed the chicken feet for maximum collagen extraction, I was floored because I've never heard these things before after years of cooking broths with different items.
I made this last weekend, and it is probably the best thing I have ever cooked at home. It is legitimately going to be hard to buy ramen in restaurants without comparing it to this. The attention to detail in the video, explaining all the little things that go into improving the quality of the broth was very helpful, and I am so glad I gave it a try.
You deserve far more attention for how friendly your approach to teaching difficult cooking concepts is. I went from very intimidated by the idea of finally trying to make better ramen to being excited to try it in almost no time at all. You take time to explain each process as well as the reason for it in a way that is very easy to understand, and extremely effective! Every question was answered before it could form. Thanks for your hard work!
I actually clicked on this by mistake but then I was enthralled until the end. I feel like I just sat through a masterclass in ramen making. I had no idea it was so detailed. Honestly, I feel like a Philistine. All I’ve ever done all my life is add hot water to a styrofoam cup of instant ramen noodles. Ugh, I feel so ashamed. One of these days, I’ll have to make the ramen the way you made it.
I did the same thing for a long time until I learned how authentic ramen is truly made. When I had my first bowl of it, I was blown away, been wanting to make it at home ever since. This video is giving me the means to do so without having to make a trip to the Asian markets in my area which are a haul to get to.
My daughter is stationed in Korea, she FaceTimed me to show the restaurant she was in eating Ramen. I was like, seriously you went to a restaurant when you just cook it at home for 27 cents for 3 min??!! She was like, MOOOOMMMM this is different!!!!😂❤😂
You should continue this series. Walmart is (in some ways, within reason) a treasure trove of food ingredients and this can show people they don't need to go to some fancy expensive place like Whole Foods to make some holy-shit food
Zane, what's up brother! Yeah, I definitely plan on making this a series. I noticed a lot of people in my comments were saying they were looking for ingredients at Walmart, so that's why I decided to do it! What you're saying is precisely what I'm intending to do with the series. In regards to peak extraction time: I'm not sure where I heard it first because I worked in kitchens for years, so probably somewhere working. But I think I read about it first in Harold McGee's book "On Food & Cooking". And thank you so much for your kind words. I really appreciate your thoughtful comments!! Take care, man!!
@@farmageddon Honestly, pretty interesting topic on making good foreign food with easily accessible ingredients that you could get at Walmart. I was able to make shakshuka using ingredients from just Walmart (with the exception of getting gochujang from an Asian market to add some Asian flair). Do you have any interest in expanding this Walmart series beyond Benihana and Asian cuisine?
@@ajiththomas2465 Ajith! I'm working on the next Walmart video as week speak. I'm aiming to publish it on the Saturday after next. I'm still testing the recipe and doing the research. But I'm 99% positive the video will come out in a little less than 2 weeks!
The man ate it like it was his last supper, and I don't blame him. Most RU-vid chefs take a little taste, but man ate it with tears in his eyes remembering the last 2 days of hard work. I love the noodle hack, as well. Will definitely try. Ramen be getting expensive in these streets and as a vegetarian, on an island, I can't find the vegetarian packet with the seasoning. Here's a link to a home made vegetarian seasoning, with available seasoning that you can use for other cooking endeavors: ru-vid.comiYDVUHdZgfE (be warned, there are no measurements, so it's an eyeball thing. Tip: Just add a bit of each and add more as you taste and go).
His video isn’t just authentic for making Japanese ramen - he’s perfectly demonstrated how it’s actually eaten AND enjoyed. It’s almost entirely foreign to most people from the States ; but it’s also completely authentic :).
Its so nice watching a chefs youtube videos that can actually help me improve my cooking. I dont have $100 extra dollars to spend on expensive high quality ingredients but this? Letting me know I can still make quality food regardless of my kitchen is great. I love it.
Wow, thank you so much for your kind words! I sincerely appreciate you! I'm going to try and be a lot more consistent here within the next few months! I'm trying to juggle a lot of things and it's difficult. But I never plant to stop making videos! Thanks again! Your comment made my day! :)
I can't believe this channel is only a year old. Not only this recipe was thoroughly presented, but you also showed alternatives while *respecting* the traditional/most commonly used ingredients and cooking methods for ramen. (Which a lot of RU-vidrs fail to do so and just replace them with what they think fits.) Keep up the work! I know you will make it big!
Oh, one more thing I wanted to add that FINALLY got me somewhere with homemade ramen was rinsing my noodles after boiling. It didn't matter if I made from scratch noodles, store bought, or even the fresh proper ramen with the silica gel you can get off Amazon. They always had a starchy, "low quality pasta dish" taste. It was thoroughly rinsing my noodles that was the missing piece.
as someone who makes noodle soup like every week for the last few years, I always rinse my noodles too. It washes out the excess starch and allows the broth to coat the noodles, and the cold water also prevents the noodle from overcooking; for maximum chewiness, you want to cook them on high heat and then cool rapidly (this is just what I observed at udon shops). It's also handy in the event that you don't serve the noodles right away, as you can leave them in room-temp water for a while and they'll stay fresh.
@@Jerryfan271 That's pretty much the trick. You have to cook, rinse, cool. It has to be al dente. Then, when you add the hot broth, it cooks a little more. Then you have to eat it quickly before it gets waterlogged. This is a specific thing that the pasta-eating cultures know... and, unfortunately, others are still learning (and is why there's so much crap ramen out there now). I hate to dis on this video, but when bro said that the soup is the key to a great ramen, I cringed. The noodle is just as important, and I think to older Japanese folks, is more important. I've seen people leave the soup behind in the bowl, as if it was there merely to flavor the noodles. That was my mom's attitude, and it extended to the cheap instant ramen packs we ate. It had to be undercooked, and eaten quickly, before it got soft. I took it to the next level by boiling the noodles and then draining the starchy water. I'd prepare the soup packet separately, in fresh water... or omit it entirely and use fresh broth made from meat and bones. When I was living with one of my white friends, I was shocked that he liked to let the instant ramen noodles get soft. I thought it was disgusting, and reminded me of Campbells chicken noodle soup in a can. Well, evidently, that's how some people like noodles. Soft and full of soup, like an extension of the soup. Whatever rocks your boat, I guess.
This also helps reduce bitterness if you use the method where you add baking soda to the water. Also, if you have a problem with your noodles sticking too much when you do this, you can dump them into ice water after a quick rinse, or add a veeery small amount of oil to them. You can use sesame or scallion oil for flavor.
@@johnkawakami8395 While you're correct, it's not incorrect to argue that the soup (rather, the broth and oil) are one of the most important elements, because otherwise you'd bottleneck the dish's flavor. But you'd also be bottlenecking the dish by mistreating the noodles too - for this experiment, it's fine, because it had the focus of using purely cheap ingredients from a certain place and even went to the length of altering a product's alkalinity to hit a 'better' standard of noodle, which should speak for itself considering it's one of the only major alterations. As for the noodles and the philosophy on them softening - I don't like mine terribly soft or waterlogged but I do like that middle transition period you mention, where they cook in the broth. I don't find them disgusting when they've been left out but I do find them slightly more disappointing.
@@johnkawakami8395 Agreed, while still a novice, what differentiated the quality of my ramen bowls was really the noodles! The broth can vary a lot (but still needs to be done correctly too ofc), but the texture of the noodles is what will give you that ramen shop feel!
One of the best food instruction videos I’ve ever seen. A complex dish but you’ve managed to make it accessible for just about anyone. I love all the alternative options/ingredients you offer that seem like they will actually work, as I usually don’t like to substitute. Can’t wait to try this, thanks!
15:32 Not sure which is more impressive. Your ramen noodle hack, or the fact that you broke into a demo house to film your cooking show. That's the ultimate cooking hack IMO!
@@XENOS_Indie_Game_Dev Ditto! I use a quality Korean ramen. Take a pot, empty the spice packet into it. Place a pork chop (or two if they're thin) into the pot with the spice mix. Add your water. Bring to a boil. Add the noodles and cook until done and then add the dried veggie pack. Before hand, put a little toasted sesame oil, some siracha, a little splash of plain vinegar in your serving bowl and then add the cooked ingredients. If I have green onions on hand I put a couple (cut into 3 or 4 pieces) on top of the ramen when cooking. BTW - I like adding a smaller tomato (from canned ones) chopped into chunks in the bottom of the pot before cooking. It surprisingly works well with the savory packaged spices and the other items (sesame oil, etc) in the bowl. I'm a 40 year fan of spicy Korean ramen. FYI - I used to get a case (20 count) of good Korean ramen for $7. Those were the days....!
I make semi-homemade ramen start to finish in about 45 minutes. I do it about twice a month for lunch. I use "better than bullion" chicken stock paste as the soup base. It's probably 70-80% as good as this, but takes about 10% of the time. I get my noodles from a local Asian grocery. A bulk pack costs maybe $6 and lasts a couple months. I use bacon or pork loin as my base meat.
I liked how you showed just from walmart as I live in middle of no where and 2 hour drive to asian market. Did really good of explaining every step and why it important
A little trick to try. Get a 'top hat' pin like are used on corkboards to post papers. They are VERY sharp so be careful. Eggs have two ends, one being rounder, the other being pointier. Find the rounded end and holding the egg use the pin to make the hole at the center of the rounded end. This is where the air bubble is inside (this is due to the way the egg is laid) and this works well for making any boiled egg, preventing cracking/bursting. If you go to Japan, you will find everyone in a ramen shop slurps their noodles. This is necessary to increase one's flavor perception by introducing air into the mouth which allows the sinuses and palate to get involved. It is NOT considered bad manners there and they will look at you like a novice if you don't. Anthony Bourdain discussed this in one of his Japan shows so look it up as it was one of his best shows, IMHO.
I've watched a lot of Ramen cooking videos on youtube trying to understand the whole process and this has easily got to be one of the best, up there with that French donny Alex's ramen series. I don't live in America so i don't have access to a megamarket on the scale of wallmart but there's a lot of really good information in here that i'll be using in the future. My only criticism as a none american viewer would be that it'd be nice to have metric measurements pop up on screen when ever you mention a measurement so i don't have to take my self away from the video to manually exchange the measurements, but i understand it's probably a fair whack extra of video editing so it isn't huge. Great Content.
Hey, thanks a lot! It's really funny you mention that as I totally meant to put them on there! I just forgot! On my last 2 videos, I've made sure to include metric on the screen and on the written recipes! Very good observation!! Thanks, man! I appreciate you!! :)
Worth noting that with cooking (unlike baking), almost nothing needs precise measurements. If you understand the vague concept of an imperial cup and tablespoon just by looking at what he shows in the video, you'll probably be good. You can generally add 30% less or more of an ingredient and it wont matter. Some times you can add up to 50% more or less of an ingredient and it wont matter. Noone will be able to tell the difference between 1.5 teaspoons of msg and 2.25 teaspoons in your tare that is meant to be split up between 8 bowls of ramen
Coming back from Japan I have been binge watching DIY Ramen Videos on RU-vid for the past days straight as I honestly got addicted to the rich and deep umami flavor. So far, yours is absolutely on point. It is not too shallow and superficial but does actually mimic and aims at living up to the pro recipes out there - but still makes the average home cook / viewer silently tell himself: "Hey I think I can actually do this!" This is just amazing. I would appreciate it A LOT if you would also make a same video on PAITAN TORI RAMEN! Thanks a lot! Amazing content! Best regards from Germany!
I've been watching cooking youtube and making food at home for 13-14 ish years now. Never once did I ever hear the now obvious advice "use better quality water for better broth/stock". If this ends up being a game changer, I will forever be indebted
Thank you, Michael! If you can track down reverse osmosis filtered water - that’s the best. And that’s what the best ramen shops use. I talk about it in the pho video.
I don’t know how this video found me but I’ve literally been wondering if I could make ramen with Walmart ingredients for about a month now you have no idea how much this video helped me.
Depth of the knowledge this gentleman has is just off the chart. I don't know where and how you have got all the information you have presented here. This video is very authentic and legit, unlike many of the ramen videos including the ones from Japan you can find around the web. The pasta hack that you are introducing here is the secret known to only a few Japanese people that I believe it was first discovered by Japanese researchers with some serious craving for hot Ramen in South Pole Antarctica. Being able to find alternative ingredients within the rule that you set requires some serious knowledge and skills. It must be extremely challenging unless you are fluent in Japanese. If you are self taught, I will be shocked. I don't know where you live but I would love to see you make Ramen from scratch using all the necessary ingredients available in Japanese market next time. とにかく凄いとしか言いようがないです。もしかして日本で修行していましたか？ 次回は海苔やメンマ、もやしなども入ったラーメンを見てみたいです。
Thank you! No, I never trained in Japan, but I worked at an Izakaya for a few years. And one of the chefs who trained me was the sous-chef of an incredible Japanese restaurant in my hometown (Kata Robata). Thank you for the compliment! I'll definitely do a breakdown of more traditional ramens in the future! :)
This was sooo good! 15:10 You don't slurp like the bowl is about to be snatched from u unless it's damn good! You made the process within reach for just about anybody at any level w/ actionable steps for each ingredient even garnishes. Def will be trying this recipe this winter.
This taps into one of my least favorite things about recipes - having to go all over the place for ingredients (even though I love finding a recipe with new ideas and flavors). I just despise shopping. Thank you! This looks and sounds right up my alley. And my grandkids request the "ramen place" every time we want to go out for a meal.
Well done. I’m Nikkei, and have tons of ramen over the decades (US & Japan), and I think you can make a good ramen from Walmart ingredients, as long as you pretty much do everything from scratch. The one thing I’m not yet convinced of is the noodle, but with how well you’ve done everything else, I’m willing to give the alkali pasta a shot (otherwise, I think the 2 things I’d be sourcing outside of Walmart are the noodle and katsuobushi - hard to sub that, imho). But seriously well done here Thanks!
I love eating authentic ramen, having lived in Japan for 8 years. Fantastic tutorial on how to make it with Walmart ingredients, but it definitely will take a lot of work and time to do it, which unfortunately, I don't have too much of. But just hearing you slurp and chow down on it at the end of the video was very satisfying haha. You have a new subscriber to your channel.
i’ve watched so many cooking videos, this is by far the first time someone actually mentions the importance of water 😆 i’m surprised no one ever brings this up. i agree *completely*. when water tastes or smells like chlorine, you can taste it in your soup!!!
Thank you so much. I have been on a ramen quest since I saw _Tampopo_ in the cinema when it came out. Based on the movie, I came up with a recipe and procedure. It was excellent. Then I was taken to Wagamama in London when it was trendy. Their ramen tasted nothing like what I had made. Much later I was at a conference in LA and stayed at a hotel in Little Tokyo. The bar was great and Japanese women came with their vocal coaches for karaoke. They also served a great lightly cooked fish with capsaicin hot sauce. I made friends with the Japanese bartender. I asked him for a good ramen house. I went there, and their top shelf ramen was like I had made. Never falter, home cooks.
As a long-time maker of Scotch Eggs with soft centres in large numbers, a couple of recommendations for peeling: 1. When you perforate your eggs, do it at the blunt end. 2. Roll very gently to shatter the shell a little, and peel under a thin stream of cold running water. The stream should catch under the membrane beneath the shell. 2a.. Older eggs are easier to peel.. no harm in this recipe to use the ones which you've had hanging around for a bit longer.
It's crazy how informative this video is, probably the best cooking instructions I've ever seen. So many good tips and tricks, especially the baking soda trick!
To make a better approximation of noodles with Spaghetti, heat some baking soda in a pan at medium heat to turn Baking soda(Sodium bicarbonate) into Sodium Carbonate. Sodium Carbonate has a much higher pH and will soften the spaghetti noodles much better. Mix 2 grams of your fried baking soda with 1L of water to make a 0.2% solution, and leave your noodles in that water for at least two hours. Then boil them in said water for about five minutes and wash with cold water. This gets you a noodle that is nearly identical to fresh Asian noodles. The angle hair pasta is good for Ramen, while the thicker spaghetti is great for Chinese-Korean dishes like Jjajangmyeun(짜장면) or JjamBbong(짬뽕)
I watched the whole video without any interruption. Very detailed oriented, easy to follow and step-by-step process. Also, the production is great. Subscribed!!
@12:39 for the eggs if you want to make sure that they all peel perfectly, just break the shell with back of the spoon, marinate(in the broken shell) and than peel them afterwards. The y will all come out perfect and since shell was broken they are marinated just as well
I never really thought I’d be able to make this recipe and I never thought it would taste anything like the ramen I have at restaurants. BUT I WAS ABLE TO MAKE IT AND IT TASTED LIKE A RESTAURANT! Thanks a ton man, you made every step clear :) If I could, I’d give you a bowl of the recipe you taught me ❤
Nobody ever told you, so. They are actually different ingredients - paws are missing most of the shank maybe 2” of the lower leg. This is because chicken leg was the traditional name for the lower leg + foot.
@@StopTryingSoHard So they’re just the feet? Why not just call them chicken feet? Aren’t paws supposed to have paw pads & some kind of filament like fur or whatever kind of hair spiders have?
@@Barakon Yeah basically there's more meat on "feet" and less meat on "paws". Bad labeling choices that probably nobody cared about since you couldn't even find chicken feet at retail outlets when they did this. Turkey feet are called paws on the backend of the meat world as well. I think it's foot + claws = paw.
Although Walmart generally doesn't carry slabs of pork belly, there is a hack you can use to mimic it. You won't have the marbling of pork belly but will get the shape of traditional chashu but from a leaner cut. Take a pork tenderloin roll and filet it by making an inch thick cut from the bottom of the tenderloin with the eye facing you. While you're making your cut you rotate the pork simultaneously turning the meat turning the meat from a cylinder into a rectangle. Re-roll the meat back into a cylinder, tie the meat with as many butchers knots as needed and place the meat in a zip lock bag with the following ingredients: soy sauce, sake, garlic, sugar, a scallion, and a knob of ginger and let marinade six to 12 hours. Remove the meat from the and from here you can either it on the stove top or in a roasting pan in the oven. I prefer oven but both will work. If on the stove top, skip the placing the meat in the zip lock bag and place directly into a pot and sear all sides. The put all the marinade ingredients into the pot and simmer the meat in liquid basting and rotating periodically until meat is cooked. If in the oven you'll do the same but first you need to dry the meat before putting it in the roasting pan. You would leave the meat uncovered while basting the meat in the liquid marinade every 15 minutes while rotating 90°. Let rest for an hour and serve. If you used the oven then the roll will develop a better crust than the stove top. I hope you will enjoy this hack.
I cannot TELL YOU how grateful I am for this video!! I loveee my Japanese noodles, but am not in a position to make them (though I would love to try!!) With all the pasta I had, I was wondering if I could use it for my soups, and you showed me how!!! Thank you for this whole video! *new subscriber with a high thumbs up
Honestly this video and series you do is really helpful to low income people!! there are so many places where walmart is the only grocery store or all someone can afford and having recipes that you don't need to substitute a bunch of things is huge.
Every video is comprehensive and I am learning at least one more thing about food... Those videos are very beneficial and instructive. Appreciated. Thank you so much!
Very impressive. I picked up some key tips/lessons from this video. I've been cooking and watching cooking programs and videos for many years but I never heard about staggering the ingredients in the the broth to get the maximum flavor. Thanks so much for posting and I look forward to watching more of your videos!
this looks amazing! I really appreciate that you even mention how long each item lasts in the fridge as well, I don't even think about that until I start putting food away 😂
A lot of really good tips here. Thank you. I been using one of those jet engine banjo burners for doing big batches lately. That extra heat is a real game changer. Just be sure to wear kitchen gloves. Gonna have to try the rice blend thing next. Like you said, there's million different ways, so I usually amp my rice up with a lot of garlic, ginger, and dry Thai peppers. Good job Jason.
dude, I can't tell you how many kitchen towels I've burned up when I cook on my big wok burner! I really need to get some of those flame-resistant gloves! Your fried rice sounds legit! I'm going to have to try it that way! Thanks for watching! I really appreciate you!
It's a bunch of techniques, but you can learn each one on its own. The broth is useful for all kinds of things, or can be eaten on its own. The carnitas can be made into tacos or a pork sandwich. The eggs can be eaten on their own. The tare is ramen specific, but you can use it with instant ramen. It's almost like an instant soup base.
I’m surprised you’re not bigger than you are, you have some high quality editing and shots, and pretty good tips. Here’s a comment to help the algorithm. Good luck!
Somehow I am just learning about the baking soda hack. That is after watching actual noodle making videos. its so easy and it makes a lot of sense. I will definitely give it a try, thanks!
Oh man, these videos are literal gold mines. Ty for putting so much effort into making these videos! Hope to see more and hope your channel grows! P.S. The production quality is absolutely stellar
Just found your channel and I absolutely love your content! I’ve learned so much from the videos I’ve watched so far. I would love for you to do a similar video for making pho and pad thai. I really hope your subscriber count skyrockets soon because you are incredible at what you do!
Impressive guide. Very well thought out and structured to let people adjust to suit their time, skills, preferences, and goals. This is more than just a recipe. Cooking Master Boy strikes again. I know you focus on Japanese food, which is the origin of ramen; but I look forward to using similar methods to improve on Korean ramen. Making aroma oil in advance with caramelized onion is rarely mentioned but probably has a massive impact on the whole meal. Also, baking soda in water is used to make soft pretzels without the hazard(s) of lye. I never thought of using it for ramen.
Thank you for starting with the filtered water , I use filtered for all my food and recipes . It makes a big difference . Your videos are thorough and appreciated ! Much success to you .
worked in ramen restaurant for 3 years, pretty spot on. For extra richness, we used to use clarified lard as aroma oil instead of a neutral. Tedious and easy to burn but man did it make a difference.
Small critique on the water/broth taste test, it should have been a blind test where you don't know which broth you're tasting. This way you can remove biases. Small critique, great video!
Pro tip on peeling eggs if you're making it for yourself. Peel a little bit at the top and a little bit at the bottom, blow into the peel section and you now have a perfectly peeled egg.
WOW! This recipe is equal or better than any of the versions I'm used to from the Ramen district in Tokyo. What I really love about this breakdown (other than being accessible) is that there's a lot of control for preference tweaks. Also, that tip about the noodles blew my mind! It's much closer to the ones there than the kind we have in the market.
It's not everyday I come across a youtuber like this. A master class creator with 10/10 content that deserves no less than a diamond play button sitting on their wall in the near future. Everything is so spot on, you've earned my subscription!!!
I think paper towel is better to use than plastic wrapper when marinating the egg. This avoids white spot on eggs since the paper towel will absorb some of the marinate.
I personally love marinating the eggs for 3 days minimum to get the yolk to cure and get to a jammy texture, you can always water down the marinade (I use dash but water is fine probably). I can't wait to try making this though, especially that pork!
Well,,,now I really want a bowl of ramen with a grilled cheese sandwich! I almost made me one last , now I heard the sound of you slurping up that bowl of Ramen and I am having that for supper!!!!!
Haha! Thank you, Vaniecia! It's funny you should say that about a grilled cheese...I'm working on several video ideas right now and one of them involves how to make grilled cheese better with miso butter! I'll try to flesh that idea out and make the video soon for you!! Thanks for watching!!
This was so damn interesting. It makes me want to go out and get the ingredients to make this. It’s just too hot here in AZ. It’s going up to 110 again. But cooler weather is coming. Jason, do you have this written down anywhere? It would make it a little easier to follow along with the video.
Hi, Pamela! Nice to see you again!! A link to the recipes are in the description. It's a google word document. My grandparents used to work in Laughlin and live in Bullhead City! Yes, it gets SOOO hot up there!!
"Cool" Ramen is good too, make a n hour early and let cool or take left over ramen and heat it just a little over luke warm - enough to get rid of any gelling of ingredients, eat.
BBBRRROOO THIS MAN IS A LEGEND! I’d be amazed if you didn’t work at a ramen shop because you understand so many nuances about prepping ramen! Insanely good video. I’m inspired to do this this weekend.
@@farmageddon It shows for sure! -- Ramen Izakaya Yu-Gen down in Mountain View, CA used to be my favorite spot. Not sure if there's any relation but this video brought me back. I also like how you label your quart containers at home!
Being from an area where non-instant ramen noodles are hard to find, that baking soda pasta trick is going to serve me well. Thanks for that. I gotta try this.
