RAMEN SCHOOL #1 | How to Make Basic Ramen Broth | Chintan Clear Soup

[00:00] okay so on this YouTube channel so far

[00:03] we've done quite a few of these kind of

[00:05] short series we did the versatility of

[00:07] teriyaki sauce first we did fried rice

[00:09] Fridays we've done dumpling school and I

[00:13] like them you know I think they're

[00:14] really useful because they allow us to

[00:16] do a bit more of a deep dive into things

[00:20] that I think are more around process

[00:22] than they are about a recipe you know

[00:24] recipe is just adding ingredients

[00:26] together in a method to get to a certain

[00:28] point but I think once you understand

[00:29] the process you learn a lot more about

[00:31] how to actually cook and if you've read

[00:33] the title of this video which you have

[00:35] because I know and you're watching it

[00:36] already you know what we're here for

[00:38] welcome to ramen school okay before you

[00:52] complain let me just reassure you don't

[00:55] worry those previous short series have

[00:57] not gone away we're just sort of mixing

[00:59] up between the two so we will be back

[01:01] with more dumpling school we will be

[01:02] back with more fried rice Friday's and

[01:04] more teriyaki recipes so if you have any

[01:07] suggestions of what you might want to

[01:08] see in those leave it in the comments

[01:09] below and get around to it but they are

[01:11] coming back but for now this is ramen

[01:14] ramen has got to be one of the most

[01:16] interesting foods not originally from

[01:18] China but it's become sort of an Addison

[01:21] movement in Japan there is no recipe for

[01:24] ramen so I'm gonna give you some recipes

[01:25] here but they're not definitive you know

[01:27] if you go to a hundred different ramen

[01:29] shops you'll find 100 different ways of

[01:30] make it round you go to a thousand

[01:31] different round the shops you'll find a

[01:33] thousand different ways so ramen of all

[01:34] things I think will benefit from us

[01:36] giving it a bit more of a deep dive into

[01:38] it explaining why we're doing things

[01:39] there are a lot of different ways to try

[01:41] to classify ramen and they're kind of

[01:44] more instructive than anything else you

[01:47] know there's no definitive way to say

[01:49] that type of ramen is exactly

[01:51] because all the different permutations

[01:52] that go into it can create so many

[01:53] different types of broth there's

[01:55] essentially five elements to every bowl

[01:57] of RAM and those are broth noodles

[02:01] cutter oil and toppings the broth is

[02:05] pretty straightforward it's the soup

[02:06] that goes into the ramen the noodles

[02:08] obviously straightforward as well the

[02:09] alkaline noodles that go into the ramen

[02:11] paddock is a word you might not have

[02:12] heard before but today is essentially

[02:14] what defines the type of rum and it's

[02:16] the seasoning that goes into the broth

[02:18] that takes it from assure you through a

[02:20] shield for example after that today we

[02:23] have our oil and that's an aromatic oil

[02:25] to give ramen its fragrance we'll talk

[02:28] about that in a future video as well and

[02:29] then we've got our toppings things like

[02:31] chashu or I just have a seasoned eggs

[02:34] they go on top I know this all sounds

[02:36] like a lot of information but don't let

[02:38] it overwhelm me come back to this video

[02:39] in a month or two and see how many more

[02:40] of these terms I started to make

[02:42] sensitive because it's a process we

[02:44] gotta get through it we're gonna focus

[02:45] today on rough now broth is obviously

[02:48] what people consider to be the heart and

[02:51] soul of the run a lot of effort goes

[02:53] into our loss a lot of effort goes into

[02:54] every aspect of ramen but broth is

[02:56] obviously a great place to start you can

[02:58] kind of separate your brought into two

[03:00] varieties that you've done which is a

[03:01] clear soup or a paper Python is a a

[03:04] white super cloudy and they're made in

[03:07] very very different ways we're gonna do

[03:08] a very very simple teeth on broth today

[03:11] but what I've got here is the kind of

[03:13] ingredients that would go into any ramen

[03:15] starting at this side we've got our

[03:17] bones you know we've got chicken and

[03:19] we've got pork a lot of ramen is made

[03:21] from chicken or pork or a combination of

[03:23] the two and obviously from different

[03:25] parts of the animals as well this is

[03:27] pork neck and backbone here very neatly

[03:29] flavor that it gives to broths this is

[03:32] hot leg burn another

[03:33] slightly difference like a lighter porky

[03:36] taste that goes into that we've got

[03:37] trotters and I've asked my butcher to

[03:39] cut these in half just to extract more

[03:40] of the flavor and trotters are gonna

[03:42] give a good mouthfeel to offer they're

[03:44] very high and gelatinous that will help

[03:45] us to get a good texture in that broth

[03:48] really important for all kinds of bones

[03:50] is to make sure that they're cut you

[03:51] know a bone has Maryland things on the

[03:53] inside that you really want to release

[03:55] so make sure your butcher is cutting leg

[03:57] bones or kind of trotters in half or

[03:58] cutting these neck and back bones so you

[04:00] can extract the marrow from means

[04:02] chicken we've got whole chickens here

[04:05] you can use chicken frames and carcasses

[04:06] you can use wings use just chicken

[04:08] breasts or or meat if you want but I've

[04:11] got whole sugars your I prefer to use

[04:12] whole chickens because I think they give

[04:13] a much better flavor to a broth these

[04:16] are actually old chicken those chickens

[04:18] that are sort of older than 45 or 50

[04:21] days and they're tough you know youyou

[04:23] probably wouldn't want to eat these as a

[04:24] roast chicken on a Sunday night but they

[04:26] are really really flavorful when you're

[04:28] making soups I've got chicken feet here

[04:30] as well which just like the pork

[04:32] trotters adds a lot of gelatin to this

[04:33] now here are our basic aromatics we've

[04:36] got garlic onion and ginger don't need

[04:38] to go into that too much more we've got

[04:41] some vegetables here as well carrots

[04:43] spring onions in Japan they use what's

[04:45] called niggy or welsh onion which is a

[04:47] much sort of larger version of this but

[04:49] spring onion or leek is totally fine now

[04:51] let's move along to these dried seafood

[04:54] is such an important part of ramen and

[04:56] it can be whatever you like you know

[04:57] whatever you can get your hands on these

[04:59] are some dried sardines dried prawns

[05:01] dried scallops

[05:03] this is fish more the swim bladder of a

[05:05] fish something that I like to add to

[05:06] Rama quite often don't worry if you

[05:08] can't get all of these ingredients we're

[05:10] not going to use all of them just use

[05:11] what is available to you make the rum

[05:13] and your own essentially this is

[05:15] Katsuobushi dried bonito flakes you've

[05:17] probably seen them on okonomiyaki or

[05:19] takoyaki but they're also a really great

[05:21] way of making stock I've got dried

[05:23] shiitake mushrooms as well and it's

[05:25] important to use the dried ones because

[05:26] all of these ingredients essentially

[05:28] were using for their umami they're

[05:30] really strong savory nature and dried

[05:33] shiitake mushrooms have a much stronger

[05:34] savory expression than fresh mushrooms

[05:37] so always dried mushrooms

[05:39] and lastly we've got combo combo is

[05:42] essentially kelp from Hokkaido in Japan

[05:44] usually but you can get different kinds

[05:46] of company from different places and

[05:47] this adds a really rich savoriness a bit

[05:50] of mouthfeel to it slightly slimy

[05:52] texture to it once it's reconstituted

[05:54] but we use it for that really strong

[05:57] savory room a meanness

[05:58] there are lots and lots and lots of

[06:01] different varieties of kombu some

[06:02] browsers of kombu more favored in Tokyo

[06:05] style cuisine or a shitty kombu for the

[06:07] Cure to don't worry about it just get

[06:08] some conversely kelp that you have

[06:10] available you can use whatever you like

[06:12] there are a lot of ingredients that can

[06:15] going to rum and ramen is essentially

[06:17] this kind of permutation of how all of

[06:21] these ingredients are put together one

[06:23] ramen instructor once told me that ramen

[06:25] was not just about the technicality of

[06:28] making the soup but it was also a

[06:30] combination of philosophy and humor and

[06:34] art and all of these things together the

[06:36] process of those five elements of the

[06:38] soup the broth the noodles the cutter

[06:41] the oil and of course the toppings as

[06:44] well then together with these more

[06:46] philosophical aspects to the ramen were

[06:48] not additions they were multiplication

[06:50] so if any one of those elements was

[06:52] lacking if it didn't have the right

[06:54] broth if it didn't have the right

[06:55] philosophy or the right sense of humor

[06:57] the end result of the ramen would be

[06:59] zero we'll get to the philosophy about

[07:01] it later but let's talk about the nuts

[07:03] and bolts of making stop so this is all

[07:05] the stuff that can go into stock in

[07:07] different combinations but let's go for

[07:09] our basic chinked on our clear broth

[07:12] that is gonna be a lot more simple than

[07:13] what you see here so let's get rid of

[07:15] everything we don't need and start again

[07:16] from the top okay here we go it's a lot

[07:20] less intimidating than this fewer

[07:22] ingredients sitting on the bench but

[07:24] these are our ingredients for our very

[07:25] basic cinta and I'm going to show you

[07:27] what's called a double stock method a

[07:30] double stock method is something that is

[07:32] so popular in Japan now it just means

[07:34] you make two different stocks and

[07:36] combine it together and I think it's the

[07:37] best way to make ramen so that's how

[07:40] much a single stock is just throw

[07:41] everything into a pot boil

[07:43] together but when you do a double stop

[07:45] it allows you a lot more variation it

[07:47] allows you to control things a lot more

[07:49] you know things like seafood and meat

[07:50] cook at very different rates extract at

[07:53] very different rates so very very much

[07:55] prefer to do a double stock a single

[07:57] stock is also fun for just throttle into

[07:59] a pot bringing up to very very low

[08:00] simmer just let that go but I'll show

[08:02] you the double stock method of this very

[08:04] basic chinta a little bit of theory

[08:06] first before we get into it when you're

[08:08] making ramen you want to be in total

[08:11] control and I would recommend writing

[08:14] your own recipes why are you going

[08:16] through this and I always keep a

[08:18] spreadsheet or a log of all the

[08:20] different rums that I've made you can

[08:22] see here on my own spreadsheet I list

[08:25] the ingredients by weight I list the

[08:27] process that goes into it you can see

[08:29] here that we've got today's date the

[08:30] fact that this is their 37 growth that

[08:32] I've made of this particular variety and

[08:34] that allows me to know from the end

[08:37] result what I've done to get there

[08:39] because there are so many steps in ramen

[08:41] it's not something that you can just do

[08:43] by gut feel and expect to get it right

[08:45] every single time so keep a running log

[08:48] if you want more information on this let

[08:49] me know and I'll talk a little bit more

[08:51] in a future video about how I prepare

[08:54] the ramen log and the journal but in

[08:57] terms of the equipment we need a pot

[08:58] obviously metal ruler which i think is

[09:01] really important so you can know the

[09:03] dimensions of your pot you know this is

[09:05] the pot that I always used for um and so

[09:06] I know that it's 15 liters 28

[09:08] centimeters across the bottom 25

[09:10] centimeters up the side and that allows

[09:12] me to control how things are cooking

[09:13] with a metal ruler when you're in school

[09:15] you probably learn how to measure the

[09:17] cylinder and you thought you'd never use

[09:18] it again but here we are knowing that

[09:20] this is 25 centimeters up to a top by

[09:22] measuring inside here to where the top

[09:25] of the water might go or the stock might

[09:27] go I know the volume you see here that

[09:28] allows me to control the rate of

[09:30] evaporation etcetera etcetera

[09:32] we'll get there aside from the pot we've

[09:33] got some scales so you know the weights

[09:35] of our ingredients there God fine mesh

[09:37] the skins come off the top of a soup a

[09:38] timer for obvious reasons let's get into

[09:41] it so ramen is sometimes called the

[09:44] universe in a bowl and they call it that

[09:46] because it's got elements of every

[09:48] aspect of the world going to with God

[09:51] meat we've got seafood the land and the

[09:53] sea we've got vegetables we've got birds

[09:56] we've got land dwelling animals and this

[09:58] 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]