RAMEN BROTH | Easy but Pro Quality 

I love that you didnt make over complicated, this is a good recipe for someone who works and doesnt have all the time in the world.

This was literally so good, I enjoyed it so much. Thanks for sharing this recipe! It was great

From tamilnadu, india❤ my daughter love Japanese food, but here in salem we didn't get japanese food much easier... She is studying 9th standard (like 14 yrs). This video helps me a lot .. thank you sir

This was a great video. Simply and amazing.

Beautiful and very detailed video chef. Awsome work. I will definitely try your recipe. Thanks for sharing your knowledge 🙏

Thankyou for sharing ! Tomorrow I’ll be applying your recommendation on this video ! 😊

Thanks for sharing.👍👍

Nice, simple, clear and effective recipe. Thank you

Thanks bro it helps a lot😊

You sound asian australian mate, great recipe btw!

Thank you for sharing! I'll give this a try next weekend. This looks like fun, the only ingredient I do not have at hand is kombu - but I can get it from my supermarket. Really looking forward to it!

Thank you mister!

Pode ter certeza que vou testar em breve. Obrigado!!

Made SpareRibs for dinner yesterday. Parboiled the ribs in the slowcooker and used the cooking liquid as a base for a Ramen stock 🥰 #nofoodwaste 🙏

Thank you for this video. I´d like to ask: the stock that you remove aside, do you use it with another recipe or do you just put it away, in the garbage?

Great job.....

Aragato............i miss japan......

Have you used Daisho Tonkotsu Style Soup Concentrate before?

this is the basis for what type of ramen? shoyu, tonkotsu, or what else? Thank you :-)

Just a question You dont use any salt ?? Tx

To dip the mofongo, try it, heated of course.

I figure it should be stored in something thats not aluminum right? xD just wondering

Came here from the miso video. I think I'll try making some based on these videos. Great videos!

I got a question about the Kombu - so should it be in the stock for 30minutes in total or 30minutes after 90minutes with all veggies?

Are you in Australia? I hear a pretty strong Aussie accent.

Great recipe, when do I add the salt and stuff like that?

As someone unable to stomach the scent of kombu (or any product of the ocean), what alternatives would you recommend for an umami flavour?

What do you do with the meat and vegetables afterwards ?

What's kombu? I think we don't have that in tha Philippines, what's the alternative?

I saw in a few other channels that the Kombu needs to be soaked and softened before boiling. But in your video, you add it in its dry form into stock. Which way is correct ? Or does it matter ?

How long can you store the ramen stock in fridge?

Can I substitute the pork for beef? My husband and I do not eat pork.

What is kombu?

When you at the beginning throw away the old water and wash the pot and meat, what exactly are you getting rid off or removing? Also, when you remove this white foam called "scum", what exactly is this stuff? I'm asking because when I just strow some chicken legs into a top and boild it +2 hours, it smells like rotten eggs. I don't understand why my borth smells like rotten eggs but yours don't, and hence I'm asking.

Trying to place the accent, spent time in NZ?

What to do with the chicken meat?? Throw it ?

I presume the pork and chicken and veggies u pulled out were used in some other dish? Be a shame if they were just for flavoring the broth. I can immediately think of some crispy pork belly. Any other suggestions?

What's a kambu?

I could eat for a week on just what he threw away.

I sometimes do 2 things at the same time. From the butcher i get bones from the de-boned pork chop,, normally they leave quite some meat on. Then i season them with last end pepper, quite a bit, then i fry em in the oven so they get a serious tan :) then i fill up with as much stock (water and cubes) as your tray can take, to help the broth on the way. then i add onion, garlic, carrots, bay leafs, then let it cook in the oven for +2,5 hours. This way i get a souse more or less done, all i need to to add additionell flavors, like thyme, And second i get the bones filled with meat, that taste fantastic, and perfect to add to a bole of ramen or any other soup. The vegis don't get to waste ether, those we eat as well, all that ends up in the bin is the bones The preps maybe takes like 30 mins, after that it look after it self, after you skim of the meat/vegis Peal of the meat, store to broth in the frige over the night, and then scrape of the fat on the top, that i use to fry in later. The broth i get this way is almost done to sever already, but might not be suited for all things.

Why do I get this feeling you look like Jamie Oliver?!

rosół

Reginal? Not a nice sounding word bro.

That broth is so murky. Thought you are supposed to make a clear broth to be a real broth?

Three and a half hours boiling? Is not it excessive? I make chicken or beef stock in less than an hour. Hum.

Using wings is a waste of

NOT easy

Too bad pork belly isn’t available in the US. But that’s about $75-$90 worth of meat so I hope it makes an awful lot of broth!

What a horrible waste of meat for a mediocre stock

Im swedish and even i know japanese chefs NEVER boil kombu - it gives a very metalic flavour. Tops 70 C. Dont post stuff that you dont know about!

What is kombu?