[0:00] okay so on this YouTube channel so far
[0:03] we've done quite a few of these kind of
[0:05] short series we did the versatility of
[0:07] teriyaki sauce first we did fried rice
[0:09] Fridays we've done dumpling school and I
[0:13] like them you know I think they're
[0:14] really useful because they allow us to
[0:16] do a bit more of a deep dive into things
[0:20] that I think are more around process
[0:22] than they are about a recipe you know
[0:24] recipe is just adding ingredients
[0:26] together in a method to get to a certain
[0:28] point but I think once you understand
[0:29] the process you learn a lot more about
[0:31] how to actually cook and if you've read
[0:33] the title of this video which you have
[0:35] because I know and you're watching it
[0:36] already you know what we're here for
[0:38] welcome to ramen school okay before you
[0:52] complain let me just reassure you don't
[0:55] worry those previous short series have
[0:57] not gone away we're just sort of mixing
[0:59] up between the two so we will be back
[1:01] with more dumpling school we will be
[1:02] back with more fried rice Friday's and
[1:04] more teriyaki recipes so if you have any
[1:07] suggestions of what you might want to
[1:08] see in those leave it in the comments
[1:09] below and get around to it but they are
[1:11] coming back but for now this is ramen
[1:14] ramen has got to be one of the most
[1:16] interesting foods not originally from
[1:18] China but it's become sort of an Addison
[1:21] movement in Japan there is no recipe for
[1:24] ramen so I'm gonna give you some recipes
[1:25] here but they're not definitive you know
[1:27] if you go to a hundred different ramen
[1:29] shops you'll find 100 different ways of
[1:30] make it round you go to a thousand
[1:31] different round the shops you'll find a
[1:33] thousand different ways so ramen of all
[1:34] things I think will benefit from us
[1:36] giving it a bit more of a deep dive into
[1:38] it explaining why we're doing things
[1:39] there are a lot of different ways to try
[1:41] to classify ramen and they're kind of
[1:44] more instructive than anything else you
[1:47] know there's no definitive way to say
[1:49] that type of ramen is exactly
[1:51] because all the different permutations
[1:52] that go into it can create so many
[1:53] different types of broth there's
[1:55] essentially five elements to every bowl
[1:57] of RAM and those are broth noodles
[2:01] cutter oil and toppings the broth is
[2:05] pretty straightforward it's the soup
[2:06] that goes into the ramen the noodles
[2:08] obviously straightforward as well the
[2:09] alkaline noodles that go into the ramen
[2:11] paddock is a word you might not have
[2:12] heard before but today is essentially
[2:14] what defines the type of rum and it's
[2:16] the seasoning that goes into the broth
[2:18] that takes it from assure you through a
[2:20] shield for example after that today we
[2:23] have our oil and that's an aromatic oil
[2:25] to give ramen its fragrance we'll talk
[2:28] about that in a future video as well and
[2:29] then we've got our toppings things like
[2:31] chashu or I just have a seasoned eggs
[2:34] they go on top I know this all sounds
[2:36] like a lot of information but don't let
[2:38] it overwhelm me come back to this video
[2:39] in a month or two and see how many more
[2:40] of these terms I started to make
[2:42] sensitive because it's a process we
[2:44] gotta get through it we're gonna focus
[2:45] today on rough now broth is obviously
[2:48] what people consider to be the heart and
[2:51] soul of the run a lot of effort goes
[2:53] into our loss a lot of effort goes into
[2:54] every aspect of ramen but broth is
[2:56] obviously a great place to start you can
[2:58] kind of separate your brought into two
[3:00] varieties that you've done which is a
[3:01] clear soup or a paper Python is a a
[3:04] white super cloudy and they're made in
[3:07] very very different ways we're gonna do
[3:08] a very very simple teeth on broth today
[3:11] but what I've got here is the kind of
[3:13] ingredients that would go into any ramen
[3:15] starting at this side we've got our
[3:17] bones you know we've got chicken and
[3:19] we've got pork a lot of ramen is made
[3:21] from chicken or pork or a combination of
[3:23] the two and obviously from different
[3:25] parts of the animals as well this is
[3:27] pork neck and backbone here very neatly
[3:29] flavor that it gives to broths this is
[3:32] hot leg burn another
[3:33] slightly difference like a lighter porky
[3:36] taste that goes into that we've got
[3:37] trotters and I've asked my butcher to
[3:39] cut these in half just to extract more
[3:40] of the flavor and trotters are gonna
[3:42] give a good mouthfeel to offer they're
[3:44] very high and gelatinous that will help
[3:45] us to get a good texture in that broth
[3:48] really important for all kinds of bones
[3:50] is to make sure that they're cut you
[3:51] know a bone has Maryland things on the
[3:53] inside that you really want to release
[3:55] so make sure your butcher is cutting leg
[3:57] bones or kind of trotters in half or
[3:58] cutting these neck and back bones so you
[4:00] can extract the marrow from means
[4:02] chicken we've got whole chickens here
[4:05] you can use chicken frames and carcasses
[4:06] you can use wings use just chicken
[4:08] breasts or or meat if you want but I've
[4:11] got whole sugars your I prefer to use
[4:12] whole chickens because I think they give
[4:13] a much better flavor to a broth these
[4:16] are actually old chicken those chickens
[4:18] that are sort of older than 45 or 50
[4:21] days and they're tough you know youyou
[4:23] probably wouldn't want to eat these as a
[4:24] roast chicken on a Sunday night but they
[4:26] are really really flavorful when you're
[4:28] making soups I've got chicken feet here
[4:30] as well which just like the pork
[4:32] trotters adds a lot of gelatin to this
[4:33] now here are our basic aromatics we've
[4:36] got garlic onion and ginger don't need
[4:38] to go into that too much more we've got
[4:41] some vegetables here as well carrots
[4:43] spring onions in Japan they use what's
[4:45] called niggy or welsh onion which is a
[4:47] much sort of larger version of this but
[4:49] spring onion or leek is totally fine now
[4:51] let's move along to these dried seafood
[4:54] is such an important part of ramen and
[4:56] it can be whatever you like you know
[4:57] whatever you can get your hands on these
[4:59] are some dried sardines dried prawns
[5:01] dried scallops
[5:03] this is fish more the swim bladder of a
[5:05] fish something that I like to add to
[5:06] Rama quite often don't worry if you
[5:08] can't get all of these ingredients we're
[5:10] not going to use all of them just use
[5:11] what is available to you make the rum
[5:13] and your own essentially this is
[5:15] Katsuobushi dried bonito flakes you've
[5:17] probably seen them on okonomiyaki or
[5:19] takoyaki but they're also a really great
[5:21] way of making stock I've got dried
[5:23] shiitake mushrooms as well and it's
[5:25] important to use the dried ones because
[5:26] all of these ingredients essentially
[5:28] were using for their umami they're
[5:30] really strong savory nature and dried
[5:33] shiitake mushrooms have a much stronger
[5:34] savory expression than fresh mushrooms
[5:37] so always dried mushrooms
[5:39] and lastly we've got combo combo is
[5:42] essentially kelp from Hokkaido in Japan
[5:44] usually but you can get different kinds
[5:46] of company from different places and
[5:47] this adds a really rich savoriness a bit
[5:50] of mouthfeel to it slightly slimy
[5:52] texture to it once it's reconstituted
[5:54] but we use it for that really strong
[5:57] savory room a meanness
[5:58] there are lots and lots and lots of
[6:01] different varieties of kombu some
[6:02] browsers of kombu more favored in Tokyo
[6:05] style cuisine or a shitty kombu for the
[6:07] Cure to don't worry about it just get
[6:08] some conversely kelp that you have
[6:10] available you can use whatever you like
[6:12] there are a lot of ingredients that can
[6:15] going to rum and ramen is essentially
[6:17] this kind of permutation of how all of
[6:21] these ingredients are put together one
[6:23] ramen instructor once told me that ramen
[6:25] was not just about the technicality of
[6:28] making the soup but it was also a
[6:30] combination of philosophy and humor and
[6:34] art and all of these things together the
[6:36] process of those five elements of the
[6:38] soup the broth the noodles the cutter
[6:41] the oil and of course the toppings as
[6:44] well then together with these more
[6:46] philosophical aspects to the ramen were
[6:48] not additions they were multiplication
[6:50] so if any one of those elements was
[6:52] lacking if it didn't have the right
[6:54] broth if it didn't have the right
[6:55] philosophy or the right sense of humor
[6:57] the end result of the ramen would be
[6:59] zero we'll get to the philosophy about
[7:01] it later but let's talk about the nuts
[7:03] and bolts of making stop so this is all
[7:05] the stuff that can go into stock in
[7:07] different combinations but let's go for
[7:09] our basic chinked on our clear broth
[7:12] that is gonna be a lot more simple than
[7:13] what you see here so let's get rid of
[7:15] everything we don't need and start again
[7:16] from the top okay here we go it's a lot
[7:20] less intimidating than this fewer
[7:22] ingredients sitting on the bench but
[7:24] these are our ingredients for our very
[7:25] basic cinta and I'm going to show you
[7:27] what's called a double stock method a
[7:30] double stock method is something that is
[7:32] so popular in Japan now it just means
[7:34] you make two different stocks and
[7:36] combine it together and I think it's the
[7:37] best way to make ramen so that's how
[7:40] much a single stock is just throw
[7:41] everything into a pot boil
[7:43] together but when you do a double stop
[7:45] it allows you a lot more variation it
[7:47] allows you to control things a lot more
[7:49] you know things like seafood and meat
[7:50] cook at very different rates extract at
[7:53] very different rates so very very much
[7:55] prefer to do a double stock a single
[7:57] stock is also fun for just throttle into
[7:59] a pot bringing up to very very low
[8:00] simmer just let that go but I'll show
[8:02] you the double stock method of this very
[8:04] basic chinta a little bit of theory
[8:06] first before we get into it when you're
[8:08] making ramen you want to be in total
[8:11] control and I would recommend writing
[8:14] your own recipes why are you going
[8:16] through this and I always keep a
[8:18] spreadsheet or a log of all the
[8:20] different rums that I've made you can
[8:22] see here on my own spreadsheet I list
[8:25] the ingredients by weight I list the
[8:27] process that goes into it you can see
[8:29] here that we've got today's date the
[8:30] fact that this is their 37 growth that
[8:32] I've made of this particular variety and
[8:34] that allows me to know from the end
[8:37] result what I've done to get there
[8:39] because there are so many steps in ramen
[8:41] it's not something that you can just do
[8:43] by gut feel and expect to get it right
[8:45] every single time so keep a running log
[8:48] if you want more information on this let
[8:49] me know and I'll talk a little bit more
[8:51] in a future video about how I prepare
[8:54] the ramen log and the journal but in
[8:57] terms of the equipment we need a pot
[8:58] obviously metal ruler which i think is
[9:01] really important so you can know the
[9:03] dimensions of your pot you know this is
[9:05] the pot that I always used for um and so
[9:06] I know that it's 15 liters 28
[9:08] centimeters across the bottom 25
[9:10] centimeters up the side and that allows
[9:12] me to control how things are cooking
[9:13] with a metal ruler when you're in school
[9:15] you probably learn how to measure the
[9:17] cylinder and you thought you'd never use
[9:18] it again but here we are knowing that
[9:20] this is 25 centimeters up to a top by
[9:22] measuring inside here to where the top
[9:25] of the water might go or the stock might
[9:27] go I know the volume you see here that
[9:28] allows me to control the rate of
[9:30] evaporation etcetera etcetera
[9:32] we'll get there aside from the pot we've
[9:33] got some scales so you know the weights
[9:35] of our ingredients there God fine mesh
[9:37] the skins come off the top of a soup a
[9:38] timer for obvious reasons let's get into
[9:41] it so ramen is sometimes called the
[9:44] universe in a bowl and they call it that
[9:46] because it's got elements of every
[9:48] aspect of the world going to with God
[9:51] meat we've got seafood the land and the
[9:53] sea we've got vegetables we've got birds
[9:56] we've got land dwelling animals and this
[9:58] is kind of what makes Rome and so
[10:00] interesting the ways you can combine all
[10:02] of this we're combining it in broth now
[10:04] but don't forget any of these
[10:05] ingredients can also go into your career
[10:07] or into your aromatic oil the other
[10:09] elements of making a bowl of ramen
[10:11] together with the toppings and your
[10:13] noodles of course so let me prepare
[10:15] these vegetables and aromatics first
[10:17] just some brown onion I'm gonna cut that
[10:19] in half and leaving the skin on just
[10:21] gives a very mild light brown color of
[10:23] the stock which is what I want of course
[10:24] if you want it to be completely white
[10:26] you take the skin off a whole head of
[10:29] garlic in half way they have to release
[10:31] the aroma some ginger thick slices
[10:35] that's the carrot as well no need to
[10:38] peel it and the only thing we really
[10:39] need to take off is the in fair so now
[10:42] for our meats the Trotters already cut I
[10:45] just measured the weight of that 700
[10:47] grams product
[10:48] you have my chicken feet what I need to
[10:51] do here is just take it sounds a bit
[10:52] gross for the toenails off the end of
[10:54] each toe of the chicken now for our
[10:59] chicken I just want to cut this up into
[11:01] smaller pieces we don't have to join it
[11:03] or anything I mean I will just because
[11:04] that's the easiest way to do it but
[11:06] cutting into the bones of all of these
[11:08] is gonna help us to extract the flavor a
[11:10] lot so now just get about nine liters of
[11:15] water into this and get on with the
[11:17] stove but this is where your metal ruler
[11:21] comes in handy I know the weights of
[11:23] every ingredient that I put into this
[11:25] pot and I know the size of the pot and
[11:27] so if I just measure here I can see that
[11:29] it is now six and a half centimeters
[11:31] from the top so the next time I do this
[11:33] rather than measuring out every volume
[11:34] of water you can just put the water in
[11:36] six and a half centimeters from the top
[11:37] and that's also going to allow me to
[11:39] work out how much evaporation has gone
[11:43] through the cooking process so I'll just
[11:44] bring this up to a very very low simmer
[11:45] let it go the meat stock is going so now
[11:50] for the seafood stock because we're
[11:51] gonna mix the meat and the seafood stock
[11:53] together which is why this is called a
[11:54] basic double stock I'm going as simple
[11:56] as possible just kombu and cuts
[11:58] obviously these are the two basic
[12:01] ingredients for your classic Japanese
[12:03] Japan version you could obviously use a
[12:05] lot of other dried seafood in there as
[12:07] well but we'll cross that bridge one
[12:09] counselor I want to keep things really
[12:10] simple today because this is our very
[12:11] very first ever ramen broth so just
[12:14] chicken and pork for the meat stock come
[12:16] to cuts obviously for the seafood stock
[12:18] I've got about three liters of cold
[12:20] water in here I'm just gonna put my
[12:21] kombu straight into the cold water cuts
[12:25] of course you're going later but the
[12:27] thing with kombu is you don't want to
[12:28] boil it and actually you want to keep it
[12:30] at a lower temperature for as long as
[12:32] possible
[12:33] you know kombu extracts fully its flavor
[12:35] at around 60
[12:37] eighty-five degrees so you can actually
[12:38] put the konbu in the cold water
[12:40] just leave it in the fridge overnight
[12:41] but I figured while you've got a slow
[12:43] cooking meat broth going already you may
[12:45] as well do the slow cooking method by
[12:47] heating the kombu so I just put the
[12:48] kombu into the cold water and then put
[12:50] it onto a very very low heat and slowly
[12:52] bring that up to temperature over the
[12:55] course of about an hour hour and a half
[12:57] [Music]
[13:04] so after about an hour over medium-high
[13:07] heat this is almost coming to the boil
[13:09] now and you can see this scum of protein
[13:11] and blood that's forming on top of our
[13:13] stock just skim that off with a fine
[13:15] strainer once I've removed the scum and
[13:19] not too much more as being produced I
[13:21] turn that down to a really low
[13:22] temperature and that's the secret to a
[13:25] cheatin or a clear ramen broth high
[13:27] temperature and vigorous boiling is
[13:29] gonna cause fat molecules to emulsify
[13:31] into the soup and give you a cloudy soup
[13:33] a lower temperature underneath hundred
[13:35] degrees so one bubble kind of barely
[13:37] breaking the surface every couple of
[13:39] seconds or so is gonna keep the broth
[13:41] very very clear after about the same
[13:44] time you can see that our kombu the
[13:47] water's starting to get warm a little
[13:48] bit of steam is coming off there can you
[13:50] test your combo just to hear your
[13:52] thumbnail into the kombu when that is
[13:54] leaving its imprint as you can see it's
[13:56] time to take the kombu out and you can
[13:57] bring this kombu stock to the boil once
[14:01] the combi comes to the boil dump in the
[14:02] cuts or bushi or just for two more
[14:04] seconds then turn the heat off and let
[14:06] it sit for about half now if that can be
[14:08] strained out and that is that clear -
[14:10] the meat stocks been going now for a
[14:12] total of about two hours and it's
[14:14] looking clear as to be flavorful now
[14:16] it's time to add in the vegetables but I
[14:18] want to take a progress measurement here
[14:20] and this is kind of why we have the
[14:22] middle ruler and the measurements so we
[14:24] can see how much evaporation is going
[14:26] through it may seem a little anal to be
[14:29] taking measurements of the stock that
[14:31] you're making but it's really important
[14:34] there are so many moving parts to Rama's
[14:36] kinda like playing a game of chess and
[14:38] so just how I eat this rum at the end of
[14:40] it tastes fantastic
[14:41] know how to recreate that but even more
[14:44] importantly mad if I taste this at the
[14:46] end and go oh you know what that would
[14:48] be better if it had a stronger chicken
[14:50] flavor or if they had more seafood I
[14:52] know what steps I can change what moves
[14:54] to make on the chess board so I can
[14:55] actually improve my rom and every time I
[14:57] make an extra batch I care about eight
[14:59] and a half centimeters so I've lost two
[15:01] centimeters in evaporation make a note
[15:04] in the ramen journal in with the
[15:07] aromatics so my garlic ginger carrot
[15:10] these onions as well so a meat stock is
[15:15] looking fantastic the vegetables have
[15:17] been in for about two hours now and the
[15:19] whole thing's been going for a little
[15:20] over four hours and I'll take a final
[15:23] measurement to check how far I've
[15:25] reduced so we're down to about seven
[15:27] centimeters it was down to eight and a
[15:30] half then we added some more stuff into
[15:31] obviously the level comes back up and
[15:32] it's come back down now at seven so it's
[15:35] done it off about six and a half down to
[15:37] eight and a half back up again to
[15:39] actually they're five and now back down
[15:41] to seven so we have had some reduction
[15:43] some evaporation there which is good
[15:45] helps intensify the flavor I'll take
[15:47] this out pass it through a sieve I've
[15:48] got two soups here which i think is
[15:50] quite a useful thing to do I'll just
[15:52] scoop out everything from the pot first
[15:54] and pass it through these two sieve when
[15:58] you've got the bones and things in the
[16:00] sieve I push it through I like to give
[16:02] it a good press to make sure we're
[16:03] getting all the flavor out of it I kind
[16:05] of prized the flavour over and above how
[16:07] clear it is if you want to be really
[16:08] really clear then pushing it obviously
[16:11] is not gonna be the best way and of
[16:12] course to feel more of the proteins
[16:14] through you can line it with some extra
[16:16] cheese cloth and muslin that kind of
[16:17] thing and don't push it quite as firmly
[16:19] but let's give it a good press because I
[16:21] just think it's better to have a bit of
[16:23] flavored ramen than ramen that just
[16:24] looks more clear you can see from I
[16:28] guess what I'm throwing away here that
[16:29] this isn't a stock that is completely
[16:32] completely broken down
[16:33] Attie Tong is a clear stock so it tends
[16:36] to be cooked for relatively short period
[16:38] of time at a relatively low heat so it
[16:40] doesn't break apart and break down as
[16:42] much as say
[16:44] or something else but I mean the carrots
[16:46] here actually quite whole that you can't
[16:48] even squish them too much and the bones
[16:50] aren't falling apart for a longer cooked
[16:53] stock and when we do some stops that
[16:55] sort of eight hours plus they can really
[16:58] really break down everything that's
[17:00] inside I can't get tissue the muscles
[17:01] the bones etc and that becomes almost
[17:04] pasty there we'll see with some I guess
[17:07] the longer cook stalks later on but for
[17:09] now you can not throw this stuff away
[17:12] you know there's still actually some
[17:13] flavor in there we don't want to use it
[17:15] here because it's gonna cloud let's talk
[17:17] a little bit too much but you can use
[17:18] this for a secondary stock you know can
[17:20] cover that with water again boil it
[17:22] again great first stir frying just
[17:23] general service stock both our meat
[17:29] stock and dashi have both been strained
[17:31] I'm sorry there's a lot of pouring a lot
[17:33] of liquid management that needs to
[17:35] happen when you're making large volumes
[17:37] of ramen now we just mix the two
[17:39] together well this is what we spent the
[17:43] last six hours of our life putting
[17:45] together our tin tongue basic double
[17:48] stock not just this about ten odd liters
[17:51] of it and that's the great thing about
[17:52] making stock like this I can freeze all
[17:54] of this and use this whenever I want to
[17:57] make rum it's not that I've got to
[17:58] invite 40 of my closest friends around
[18:00] and have the bowl of ramen for everyone
[18:02] but it may look slightly cloudy here but
[18:05] that's just as I've been pouring it
[18:06] around it's got to set a little bit the
[18:08] fat molecules and come to the top and
[18:10] it'll be crystal clear by the time it
[18:12] comes out of the fridge tomorrow or me
[18:14] closer to baking our ramen you can't
[18:16] just throw noodles into a stock like
[18:17] this because as you mentioned before
[18:19] there are five elements that are
[18:20] essential to ramen we've got the broth
[18:22] as this next we're talking about the
[18:24] noodles and I'm gonna make our own
[18:25] noodles at the beginning of ramen school
[18:28] we'll get to that later down the track
[18:29] but this hasn't been seasoned at all up
[18:31] with no salt into it whatsoever that
[18:33] comes from a pallet so when we get to
[18:35] building our ramen pallet is the
[18:38] important aspect that actually seasons
[18:40] the ramen we'll talk about that more
[18:41] when we get to that we're moving on from
[18:44] this in ramen school we're gonna go into
[18:46] toppings chashu add your time
[18:48] some of the things that we put on top of
[18:49] the ramen and I'm sorry how to have a
[18:51] ball around to show you today could have
[18:53] just made the stock but after a couple
[18:55] of videos follow through on this
[18:58] playlist and you will end up with the
[19:00] secrets to making fantastic run
[19:03] [Music]
[19:25] you
[19:26] [Music]