The ANATOMY of a RAMEN | How to make a ramen | John Quilter

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I'm a British chef, entrepreneur and make films about food on RU-vid. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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The ANATOMY of a RAMEN | How to make a ramen | John Quilter
• The ANATOMY of a RAMEN...
John Quilter
/ foodbusker

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2 окт 2024

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Комментарии : 92

@Adam_Garratt 5 лет назад

Wow really interesting to see what goes into a good ramen, I have to admit, I don't think I would have the courage of conviction to leave a pot of boiling stock un attended overnight haha, I wouldn't sleep, worrying about it, so hat's off to you for that Mr Quilter

@kzgc8y3n 5 лет назад

Brilliant idea for a food series!

@eronan03 5 лет назад

Tah-REH. And it's a subtle r. But I'm psyched for Sunday. Cheers.

@eronan03 5 лет назад

Watched it more than once. A silly spelling can't stop me from getting after these videos. I always enjoy them.

@kwimreaperm1674 5 лет назад

Roll on part 3. Looking forward to Sunday. Keep it up dude.

@Apocalypz 5 лет назад

The end of your video was simply beautiful: simmering stew, city lights, rail cars, clouds, condensation from the hot/cold differentiation. I wished I could smell those flavours. Perfect time of year for hot soup!

@schmatever 5 лет назад

I visited Japan in 1992 and stayed there for 7 months living in what they call a Gaijin House (foreigner's lodging) in a downtown part of Yokohama called "Bandobashi". This was the equivalent of say "Dalston" back then in the city of Yokohama. There used to be this killer ramen house there... i mean seriously. They made Katsu Curry ramen complete with the curry sauce in the actual soup... it was sooooooo good!!! I think you have to actually visit Japan and eat ramen there. It will piss on the ramen you had anywhere else.

@lordbattlefield 5 лет назад

That burned garlic oil caught me by surprise :)) I think I've made it by mistake a few times in my kitchen :)

@ThePhildefer001 5 лет назад

One of his good friends (in the youtube community) Alex french guy cooking made a ramen series, and to both you and Food Busker I highly recommend watching , there is an awesome episode about creating your own flavor oils. It did feature burnt garlic oil. Also I thought I'd bring it up so I could end up suggesting a ramen showdown (sort of, more a friendly competition) between you guys in two rounds: 1. First taste with same ingredients chosen by both and same prep time, where once tasting has occurred you explain to the other and 2. where you recreate the other's recipe and see who recreated it better.

@lordbattlefield 5 лет назад

@@ThePhildefer001 Will do, thank you! I've seen his quest for the perfect French omelette :)

@johnroyYHZ 5 лет назад

Oooohhh man, I cannot wait for the next one!!!!

@bcgmktg 5 лет назад

This isn't quite the beautifully obsessive love Alex The French Guy Cooking has for ramen, but it's just as fascinating. Excited for Sunday's episode and hoping you make the black garlic oil and tare as well like Alex!

@DanielMores 5 лет назад

Hahaa :) In german there is a saying ... roughly translated "lots helps lots". So the masters of ramen let their broth cook for 24 hours, you go beyond and cook it 60 hours. Hilarious! :-P Can't wait for the next part.

@DanielMores 5 лет назад

Very insightful. Will try my hand at it too, I think.

@esperoboy 5 лет назад

Please pronounce "Tare" correctly. It sounds more like Ta Le

@jarchiec 5 лет назад

Thanks Chef....now to tackle Korean Ramyun or Vietnamese Pho.

@bryanmcgill752 5 лет назад

I spent 18 months in Korea and never got the same ramen twice, the best ones where in the mankiest midden of a place that you’d normally walk right past.

@petbos 5 лет назад

Kotteri Ramen Naritake - Paris, ramen heaven.

@rodrigochiberioseixas193 5 лет назад

I almost NEVER say something negative in youtube videos... buuuuuut.... I´m really piss of that I cant listen anything about the aplles in the 3 minute range, because of the noise in the kitchen and the FREAKING music background. And now I really dont know why he uses aples... =/

@MrMeoow91 5 лет назад

As an Asian cook who was trained by Italian chefs and cooked Italian food for 8 years, it is beyond me that I can't open an Italian restaurant without getting the "look" or the backlash from people. But a white guy can open any type of cuisine and everyone would be like "fucking cool!!!" and let's go to that Asian or Mexican place opened by some white dudes. The attitude needs to change so that we can get amazing restaurants with awesome uniqueness because of the diversity of chefs and their own way of cooking, their backgrounds and experiences.

@RyomaGG 5 лет назад

Please don't burn down the place overnight! Looking forward to the next video though

@AnthonyBottari 5 лет назад

The main styles of Ramen are. Shio, Shoyu, Miso, Tonkontsu and Tsukemen. Each area of Japan specializes in a distinct style with chefs putting their own twist on their bowls. Also there's Jiro style but thats considered a sub category

@niklaseriksson3343 5 лет назад

The book "IVAN RAMEN" by Ivan Orkin should be an interesting read for you I believe. :-)

@Poschmane 5 лет назад

I think the basic is that a ramen cosists of a) a broth ( lots of variations) , b) a tare (lots of variations), c) noodles ( lots of variations) and d) toppings (lots of variations)...i think the variations to this 4 basics makes every restaurant different. May you can show us once a video where u show us more about this pickled vegetables they use as topping. I liked them very much and you get these also in planes when flying asian airlines. Great stuff.

@lets_make_it 5 лет назад

Not your average college student Ramen... looks really good.

@Derbaum2 5 лет назад

there aren't 4, but 5 key elements. you forgot the fat... schmaltz, butter, flavored oils

@StupidRobotFightingLeague 5 лет назад

Fascinating bro. The room must have smelt nice in the morning....

@adeadcrab 5 лет назад

8 quid mate

@Evil4Angel666 5 лет назад

For topings .... soi infused egg with nori naruto maki pork spring onions/scalions and pickled ginger :)

@rnzafdude 5 лет назад

Am I the only one who's sad to see this channel no longer go for street-food adaptations of normal kitchen-cooked dishes?

@RCCanuck 5 лет назад

Never had this. Will wait for Sundays video....then try making it as well.

@mostamazingmatt 5 лет назад

Can't hear the guy talking in restaurant because, music way to loud.

@Sullendust 5 лет назад

Appreciate the dedication to chase the real Ramen culture, keep it up John!

@internful 5 лет назад

Followed your bacon episodes... Tried Bacon... Cant wait till you try your Ramen. You are an inspiration M8. Keep up the great work!

@jasoncrook1 5 лет назад

Can you use egg noodles?as I can’t get Raman noodles in the supermarket

@millernick671 5 лет назад

Mr Food Busker, Sunday is my birthday, and I would really appreciate it if you cooked me some ramen. I have faith that you've learned a great deal since your last ramen attempt.

@Master-Mo 5 лет назад

Wow, so much work for making ramen but that's probably why it's so good :P Can't wait for the result!

@linnywii1868 5 лет назад

I really Love this series, Mr. Foodbusker. 😍👌🏽🍜 How about a Sushi- Series? 🤷🏻‍♀️🍣

@linnywii1868 5 лет назад

Food Busker no matter what you do, it‘ll be great. 😍 #bigfan #mrbuskeristhebest

@Hunnie_B 5 лет назад

Yup, a good ramen is all about an excellent stock, the marinated egg looked delicious......looking forward to your version Chef :)

@AndreFN 5 лет назад

Bone daddies is probably one of the best ramen I’ve had in London. Great vid John, keep it up

@RaezoR57 5 лет назад

Cool video, but you need to use a stock pot that runs like a Solera. Neil does that at his Rockpool gaffs, so they are around 5 weeks all the time.

@gwentchamp8720 5 лет назад

60 hours to make ramen !! Noo way am I doing that !

@tadeusz1 5 лет назад

THANK YOU MR. Q. for an education in Ramen. Better than a cook book. Peace bro!

@deadfr0g 5 лет назад

Rule number one for making ra men: Don’t cook the men. (Otherwise they’re not ra anymore.)

@Maarten_official_account 5 лет назад

Your videos keep getting better and better chef 👌🔪🍻

@jasonfanclub4267 5 лет назад

What is the mineral called at 4:50? Can sui??

@themysterytraveler6536 5 лет назад

When you go to Japan, hit up Afuri for their amazing yuzu ramen. Although it's a bit of chain they put out excellent stuff. Also, anything from the Mensho group.

@themysterytraveler6536 5 лет назад

@@foodbusker no problem. If you want to try some off the wall stuff, try Due Italian. Italian style ramen. Their carbonara ramen is good, the cheese ramen is also good, and the lemon salt they make in house is insanely good. If you're looking to try tsukemen, I would suggest Tomita and Rokurinsha.

@jeffward1106 5 лет назад

Like the foundation of the house, broth was foundation of the videos Ramen.

@jeffward1106 5 лет назад

@@foodbusker Your friend Alex is equally enthused and frustrated. 😀

@CyberDocUSA 5 лет назад

That bone marrow is where the flavor's at! Why did he scoop it all out, Chef? Ramen is so simple yet so complex it seems. Thumb's up for another great video! EDIT: When is this apocalypse, Chef? :-)

@daBuzzY90 5 лет назад

The marrow did it's job, and had to come out, so as not to overcook, discolour the broth, and give it a slightly 'leather'-ey taste. :)

@CyberDocUSA 5 лет назад

@@daBuzzY90 Ah, thank you. I didn't know that. You taught me something new today. :-)

@aphoyo13 5 лет назад

Dope content Chef I’m digging the Ramen series

@Chosenorc 5 лет назад

What restaurant is that?

@maxiuxoxo 5 лет назад

That awful food busker Japanese pronunciation haha

@TheVal1234567 5 лет назад

I think instead of blend the fat into the soup, its better to chill it out and scoop it. Than you add some of the fat to every bowl.

@mr.o8539 5 лет назад

You’re onto something with this new format man! 👌🏼

@ishraralam527 5 лет назад

hold my sake!

@bcwolters 5 лет назад

You are teasing us again John, we need to see your version!

@angelhorta5649 5 лет назад

Honor to be part of that notification Squad, keep up the great work chef

@Gray_WB 5 лет назад

I miss the ramen I had in Japan so much.. literally no day passes where I don't remember it. I am so looking forward to your ramen, you have absolutely no idea my brother!

@Gray_WB 5 лет назад

@@foodbusker I am not quite sure if I can handle the whole 60h but I am going to do my very best! :D

@jaytlamunch4459 5 лет назад

I can't wait till Sunday, loving the ramen series see you, Sunday Busker,

@jaytlamunch4459 5 лет назад

@@foodbusker I did mate

@persianwingman 5 лет назад

It's pronounced 'tah-ray' not 'tear'.

@Zipfei_Kloatscher 5 лет назад

Don't burn your location down, John!... 😉😄

@Zipfei_Kloatscher 5 лет назад

Food Busker Hope so! We're not done yet, expecting many more delicious recipes (tried the pork belly and apple chutney one. damn 🤤) and background stories! ☝🏼😌 😄

@jackosallotment6224 5 лет назад

It better be good lol 😂 cheers 🍻

@jarsky 5 лет назад

Cant wait to see how you went with that soup!

@MartinAhlman 5 лет назад

So curious as to how this will turn out!

@gmkobold3032 5 лет назад

I am ready for the soup! = )

@foo8825 5 лет назад

1:06 tare is pronounced as tah-reh, :^)

@lets_make_it 5 лет назад

food is pronounced food .... :P

@ACMilanvideos16 5 лет назад

great video, chef

@nichtlachen1554 5 лет назад

CANT wait for part 3!

@SaorAlba1970 5 лет назад

i've never tried Ramen there is no japanese restaurants in Ayrshire

@SaorAlba1970 5 лет назад

@@foodbusker 60 hours making a stock ... lol not for me Chef .... i think i might go to Glasgow i heard there is a couple of authentic Ramen places in Glasgow now ... i might try a few other japanese dishes when i'm up there .... i have had A5 japanese Wagyu Ribeye steak it was excellent .. but not worth 10 times the equivalent of a Aberdeen Angus ribeye steak