Making a LEGENDARY Shio Ramen Soup (Sano-san Recipe)

today on the way of ramen we're attempting a recipe for a legendary shio ramen from a legendary ramen chef this is sanosan's shio ramen recipe and it's freaking amazing but there's a catch [Music] so if you're new to ramen you may not know who san osan is known as ramen no oni or the ramen demon he was a legendary heart ass who made even more legendary ramen my buddy eric is a huge fan of sanasan so i brought him on to talk about him a little bit so sanosan is a famous ramen chef from japan he started in like the late 80s and became this uh huge figure that people would go there they'd wait in line um and there were super strict rules if they didn't follow those rules they'd get kicked out um and he became famous for that and people would put up with it because his ramen was so amazing so just when people hear that kind of stuff they tell other people and they just become a bigger bigger bigger figure it's that's what happened i mean it was just kind of like his commitment to um to ramen and not really caring what people think because a lot of times you'll you'll kind of like sacrifice what you believe in for the guest but he didn't really care at all um if you like people would try to bring in their kids and their kids would be talking i mean he'd kick him out mommy wouldn't bother being nice to children he would put all this work into creating this experience for people coming in that they'd come in and they'd smell the broth and he didn't want people that smoked coming in he didn't want people wearing perfume he wanted this experience to be controlled so that everything he spent all this time doing would be perfect for them and if anybody messed with it he would just throw him out what's wild is that he was always creating better ramen and this was 30 years ago and it wasn't until like 10 years ago that people started to catch up with them it took like 20 years to catch up with sano that was the thing that i was talking to a guy i met from japan and he was like it's insane that it's just now that we're better than sano was 30 years ago so now that you know a little bit more about sano-san let's try out his recipe that eric sent me we're going to start off with the shiotare i have 50 grams of roshiri kombu that i soaked overnight in a little over 500 mils of water we're gonna get this pot onto the stove and heat it up slowly to just under boiling and while the dashi is heating up we're going to weigh out 35 grams of katsubushi the real recipe uses miji maguro bushi but i couldn't get that also we're going to weigh out 165 grams of salt and these measurements are based on assuming that you end up with 500 ml of dashitan so you may have to adjust percentage-wise when the dashi is just under boiling remove the kombu and add the katsu or mijimagurobushi keep this at a low heat for five minutes to extract the inosinate which is an umami enhancer which works synergistically with glutamate in the kombu to bump up the perceived umami this is sanasan man he knows what he's doing after five minutes straighten out the dashi and be sure to squeeze out all the katsubushi or miji magodobushi as well as you can to extract every ounce of the dashi because honestly this is the most expensive dashi that i've ever made i ended up with about 450 mils which is slightly under what i needed which was 500 mils so i adjusted most of my measurements from here on but i'll give you the measurements for 500 mils of final dashi [Music] so we're going to add the strain dashi back into the pot at medium low low heat from here on never let this boil we're going to add in the salt that we weighed out 100 mils of sake 30 mils of medium 10 ml of vinegar and i kind of messed up here i added 30 mls of shoyu but you're actually supposed to mix everything together dissolve the salt then bring the tare down to room temp before adding the shoyu but this today still turned out pretty well but definitely do it sanosan's way the way that he wrote in the recipe to get everything dissolved cool it down to room temp then add 30 ml to show you and once the salt is dissolved and the shoyu is added the shio tare is complete cool this down and then store it in the fridge for later next we're going to work in the soup so we start off with the aromatics here and these are all scaled down measurements by the way so half a head of napa cabbage three quarters of a carrot one half to three quarters of a round onion clove of garlic 15 grams of ginger and also one large green onion which i forgot to film and as for bones we're using one kilo of chicken backs 330 grams of pork femur and 330 grams of chicken feet we're gonna do the pre-boil method here and i know it's still controversial but this is directly from sannisan's recipe the chicken bones get blanched for just 30 seconds here [Music] the chicken feet are blanched for a similar time mine are frozen so i left them in there for a little longer you're not really depending upon feet for flavor so it's not as time sensitive [Music] i got the water back up to boiling and added the pork bones and this time you're gonna let them go for three minutes not enough to really break anything down but just long enough to get some of the blood out of the bones i'm gonna rinse these out and clean them after i get them out [Music] also don't forget to clip off the toenails from the chicken feet these don't break down and you don't want them to end up in somebody's soup and then they crack a tooth also cut off any ammonia burns from the foot pad [Music] add the bones into the stock pot in this order pork bones at the bottom then chicken backs and then chicken feet at the top then you're going to add in all of your aromatics [Music] and you're also going to want to add in 65 grams of pork fat which i forgot to show earlier add 4 liters of water and then turn on the heat to medium [Music] with the water added drop in 16 grams of dried shrimp we're going to slowly bring this up to a boil to get this gum to come out while the soup is heating up we're gonna get our dashi stock ready this is 26 grams of kombu and two dried shiitake mushrooms that i had soaking in a liter of water overnight we're gonna bring this up to just under a boil again and then take out the kombu and i accidentally removed the shiitake mushrooms at the step which was unnecessary then you're going to add in 33 grams of katsubushi preferably the thick cut stuff but if you're like me you just got to use what you got i'm just going to kill the heat here and let this steep like this until i'm ready to add it to the soup speaking of the soup once this gum has come out you're gonna skim it all off as best as you can and i'm sorry for the bad camera angle here but it's pretty hard to film and skim at the same time so sorry about that you wanna be sure to skim off as much of this gum as you can so it doesn't dissolve back into the soup later and once the soup is pretty clean you're going to strain out your doshi stock into it again be sure to squeeze out all of the katsubushi into the soup you don't want to waste any of that stuff and then we're just going to let this sit at just under 200 degrees fahrenheit for four hours from here on out don't let the soup ever come to a boil it's a weirdly simple recipe with everything added right at the start and the cook time is pretty short too so i don't know i didn't really know how this is going to turn out but after four hours the soup looked like this at this point i took it off the stove and started to strain it out and my god this was probably the most golden soup that i've ever made probably the best looking soup that i've ever made so recently instead of just straining everything out at one time i've been doing this method to keep the stock a lot clearer which is transferring it out ladle by ladle disturbing the contents at the bottom as little as possible and i found that this makes a really clear final soup you basically just keep going like this until you can't scoop out any more soup without digging into the bones or aromatics and then only at that point do you bring up the strainer and then carefully start to pick up the pieces in there and then straining that over the soup and i found this makes it really clear at the end so i think i'm probably going to just keep doing this method until i find something better at the very end i tend to leave the last bit of bones in the bottom of the pot and then just ladle the last bit of soup in the strainer into the final soup and there you have it sanosan's legendary shoe ramen soup now i'm not sure if this is the real soup recipe that he actually used in his shop when he was alive because i'm pretty sure he would want to spill all the secrets but god this thing was amazing it smelled amazing looked amazing and it tasted amazing i was pretty skeptical because of the method but i tested it out that day 300 mils of soup with just 10 mls of shiotare and it was mind-blowing it was so dense with umami but all of the ingredients were still there and you could taste the chicken and the pork and all the aromatics just truly legendary level soup i was pretty tired by this point and so i decided to chill down the soup quickly and then get it into the fridge to film the next day but when i tried the soup the next day it just did not have the same level of impact as the first time i tasted it straight out of the pot it was still good but just felt a little flatter and just not that next level legendary soup that i had tasted just a day earlier i was pretty disappointed so i decided to ask eric what he thought was going on this is what he said so i don't know what what do you think i was kind of the biggest fear that i had was the dashi components died that the mommy components died overnight yeah i mean i'm a i'm a huge uh believer in fresh soup so a lot like in the western world they say that like soups and sauces need to like rest and age but i think the best soup is when it's like freshly out of the bones because i feel like once you strain something out of the bones it like starts to deteriorate and the longer it stays warm and there's no bones in the soup it's going to deteriorate that's why you want to like chill it down as fast as possible because these super like new wave guys can't they can't control the temperature of the soup so they have to strain it and chill it for clarity and all that stuff and that's why they heat like one small pot up to whatever the order is because if you keep it warm the flavor's gonna die but obviously you chilled it quickly but still i think that like that fresh soup is going to have all that super fresh aroma in it and the fat i think the fat flattens out as it chills but okay good that's that's that's you're describing exactly what i experienced so that's the catch if you want to try this out please don't rest it just eat it that day serve it to your friends and family that night again this is against what we consider normal in our ramen community but you just gotta trust me on this one but let me know what you guys think about this in the comments below or on instagram as always you can find me there at way of ramen and if you need help with the ramen you can feel free to join our ramen discord server link in the description below and if you want to get your hands on some rishiri kombu i have some in my shop so i'll link that up in the description below thank you so much derek for being a part of this episode he's the biggest sono-san fan that i know and he's also a super talented chef who's done stints at the french laundry and momotaro in chicago he's now running an amazing pop-up with his fiance elaine called mochiko cincy in cincinnati ohio if you're in the area please check him out you won't regret it thank you all so much for watching we just passed 100 000 subscribers which is mind-blowing i'm so humbled and forever grateful see you all in the next video [Music] peace you

Channel: Way of Ramen

Views: 4,147,595

Keywords: ramen, shio ramen, ramen noodles, japanese ramen recipe, sano, sano-san, shinasobaya, japanese shio ramen, japanese shio ramen recipe, how to make shio ramen, 支那そばや, 佐野実, 塩ラーメン, japanese ramen

Id: ZxK75gWowZk

Length: 12min 26sec (746 seconds)

Published: Sat Aug 01 2020