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This video guides you through making three iconic ramen types—Shoyu, Spicy Miso, and Tonkotsu—as fast and easy as humanly possible, while maintaining traditional flavors. Learn to create flavorful broths and delightful toppings, drastically cutting down traditional cooking times.
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【Dashi】Steep kombu, add bonito flakes, steep, then strain. → 【Easy Toppings】Cook noodles, boil/peel eggs, slice green onions and nori. → 【Shoyu Ramen Broth】Sauté aromatics, add stock and soy sauce, simmer. Make chicken glaze and cook chicken thighs. → 【Shoyu Ramen Assembly】Combine noodles, broth, chicken, mushrooms, egg, and garnishes. → 【Spicy Miso Ramen Broth】Cook ground pork, sauté mushrooms and aromatics, add seasonings, dashi, chicken stock, boil, then whisk in miso. → 【Spicy Miso Ramen Assembly】Combine noodles, broth, egg, corn, and garnishes. → 【Tonkotsu Ramen Broth】Blanch pork bones, pressure cook bones with fat and gelatin, blend fat with broth, strain remaining broth, combine and boil with aromatics. → 【Tonkotsu Tare】Boil sake, add soy sauce, mirin, and shirodashi. → 【Tonkotsu Ramen Assembly】Combine tare, broth, noodles, chashu, egg, and garnishes.
【Dashi】Steep kombu, add bonito flakes, steep, then strain. → 【Easy Toppings】Cook noodles, boil/peel eggs, slice green onions and nori. → 【Shoyu Ramen Broth】Sauté aromatics, add stock and soy sauce, simmer. Make chicken glaze and cook chicken thighs. → 【Shoyu Ramen Assembly】Combine noodles, broth, chicken, mushrooms, egg, and garnishes. → 【Spicy Miso Ramen Broth】Cook ground pork, sauté mushrooms and aromatics, add seasonings, dashi, chicken stock, boil, then whisk in miso. → 【Spicy Miso Ramen Assembly】Combine noodles, broth, egg, corn, and garnishes. → 【Tonkotsu Ramen Broth】Blanch pork bones, pressure cook bones with fat and gelatin, blend fat with broth, strain remaining broth, combine and boil with aromatics. → 【Tonkotsu Tare】Boil sake, add soy sauce, mirin, and shirodashi. → 【Tonkotsu Ramen Assembly】Combine tare, broth, noodles, chashu, egg, and garnishes.
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Dashi is optional for Shoyu Ramen but recommended for authentic flavor; use chicken stock as an alternative.
For Shoyu Ramen, you can sear mushrooms and simmer the broth concurrently to save time.
The Glazed Chicken for Shoyu Ramen provides a balanced and umami topping.
For Spicy Miso Ramen, doubanjiang is key for the spicy kick; it can be found in Asian markets or online.
Adding raw corn to Spicy Miso Ramen is a traditional touch; the hot broth will cook it slightly.
The Tonkotsu Ramen broth is traditionally time-consuming, but a pressure cooker drastically reduces the cooking time to just 1.5-2 hours.
Using gelatin sheets in Tonkotsu broth helps achieve maximum gelatin extraction and emulsification, creating a rich, creamy, and viscous texture.
Do not season the Tonkotsu broth directly; use a separate tare and salt to season each individual bowl to your preference.
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