The BEST Ramen Recipe! Traditional Shoyu Ramen

[Music] hi guys i'm sun young longest welcome to asian at home it's been rainy cold wet in north california for a while and all i can think about is a warm bowl of ramen the sugar man we had in kyoto japan will warm up our soul for sure so that's what i'm making today the house smell is so amazing because i will be simmering my ramen broth for three hours and by now the ramen broth must have amazingly deeply flavor that no package the ramen could ever have we started from six pounds of pork neck bones you can find the pork neck bones really easily at any asian grocery stores or ask your butcher shop they might have some soak the pork in cold water for one hour this process will help to get rid of a lot of blood from the pork meat and the buns discard the water and bring enough water to boil and blanch those pork bones for five to seven minutes drain and discard the water some of you might worry oh those are all the flavors you're throwing away no we are throwing away all those bone beets blood and bodies comes from the meat and the bones they are dirty flavors that we do not want in our broth the key point of kyoto should ramen or all japanese ramen is super deep flavored yet super duper clean as well so this step is necessary wash itchy bones under the running cold water you can get another pot out or just wash the same pot real quick like i did and place those clean pork buns into the pot now let's add lots of flavor fragrance vegetables 2 ounces of sliced ginger 2 bulbs of garlic cut in half 1 large leek cut it in half and wash it really well because the lid contains a lot of dust and mud in between the layers so make sure you wash it really well and then add into the pot a large piece of kombu or dried kelp it's about one and a half ounce and if your kombu has a lot of white stuff on the surface go ahead and swipe it out with them towel lastly one and a half tablespoon of chicken powder and this is a little my cheating like i'm making home style instead of making another whole pot of chicken stock this is uh you know making easy information at home part okay and pour 24 cups of cold water putting it to boil over high heat with no cover and first 15 minutes of hard boiling go ahead and skim all the scums on the surface and at this point remember not to stir the soup because we want to get rid of all the scums coming up to the surface because if you stir the soup it will all sink down under the soup again and we don't want to happen now cover reduce the heat to medium and simmer for three hours [Music] after three hours of simmering the broth this is the time to add the pork actually pork meat for the char shoe to put it on top as a garnish on the ramen you will need two pounds of pork shoulder or pork belly and if you're using like a one big two pounds of big chunk then go ahead and simmer for additional one hour or if you're using like mine like a little two small pieces of one pound each then go ahead and simmer about 30 to 45 minutes and meanwhile the pork and the broth is finished cooking we are gonna make tare tare mini sauce in japanese and in japanese ramen shops they actually do make this sauce separately and mix with the broth later right before when they're serving the ramen i just added the ginger and the garlic into a little sauce pot and now i'm going to add one and a half cup of soy sauce and three quarter cup of sake and milling in japan there is many different types of ramen out there and the most signature one is shoyu ramen miso is the ramen just seasoned with only salt very clean basic ramen broth and miso ramen is seasoned with miso and sugar ramen is seasoned with soy sauce that is what we are making today that's why we need one half cup of soy sauce today and tonkotsu is another type of ramen that is a creamy milky broth i think that's the most popular ramen in america i'm gonna share the recipe sometime soon too so tune in now we are going to bring this tare to boil over high heat and let it keep hard oil for five to seven minutes all right i just removed my pork piece from the broth i boiled them about 30 minutes and my turret is ready to go it's cooling down but obviously you can tell the pork has no color outside at all so what i'm gonna do is put a little bit of turret onto the pork so the pork will actually have a little bit of color around it and if you want to you can go ahead and make my charshu recipe for this ramen but i really wanted to recreate how we tasted it the shri ramen in kyoto the ramen shop the pork choshu wasn't cooked separately and simmered in different sauce it was actually like nothing against from the natural broth flavor so i believe this is somewhat very similar flavor um that we had in kyoto so i'm just gonna move the pork around see the little bit of darker color actually makes this pork already looks more yummy now all we have to do is cool this pork in the refrigerator completely so it'll be easier for us to slice them to and then we are going to drain our ramen broth all right my ramen broth right here and you do not have to drain when you start cooking go ahead and put all the vegetables the garlic ginger leek and everything in a cheesecloth so you can just remove it and tara broth and pork oils right there but in japan the ramen shops they usually do not use the pork bone or serve the pork bones on top of the ramen that's not the feature i'm looking for here so i'm just gonna go ahead and drain and i just could jacob to help me out and i actually not gonna waste my delicious pork bones because it has a quite a bit of meat i'm just going to keep it separately so i can add it into the soup whenever i want it all right jaco can you help me out because this is super heavy can you drain this soup out for me oh yes thank you the steam on my eyeglasses by the way did you notice my new eyeglasses so cute anyways oh i will put the link down below where can you purchase purchase because they they make it like you know like asian 2d face perfect as you can tell this is a lot of broth unless you're doing 100 pounds ramen challenge at home you definitely want to keep this in the refrigerator or freeze them like put in the freezer safe container airtight container and freeze them it will last up to a month or keep it in the refrigerator it will last about seven days yeah the ramen shop in your home how awesome and when you're ready just go ahead and put about two cups of broth into the small pot and just bring it to boil when you're ready to eat oh look at this beautiful broth ah i'm gonna take about four pops out now because i'm gonna make some right now for you or for me i don't know okay this is perfect now i'm going to bring this soup back to boil along with another pot of water to boil to cook my noodles all right my pork is cooling down my broth is ready to go my tare is done i'm waiting my water to boil to cook my ramen noodles so meantime i'm just gonna go ahead and chop up some green onion real fast my green onion is ready to go and let's talk about the noodles so you can use any ramen noodles that you can find at your local grocery stores either dry or fresh or frozen there's a variety of choices but if you can go to your local asian grocery store or japanese store they usually have either fresh or frozen ramen noodles that you can find but one thing i noticed the sugar ramen we had was actually not a traditional ramen noodles but it was more close to chinese style egg noodles a little more thicker side but still that has the ramen texture into it and i was so lucky to find out this ramen noodles i mean this is just egg noodles but it was almost identically same so when i tasted it i was like this is it so if you can find actually this bread that will be the best for this ramen noodle recipe so this one is not frozen it's actually fresh one this brand doesn't have any description on the package and i noticed that just about two minutes to two minutes 30 seconds it's just perfect texture for my taste so i'm gonna take two servings like this take it out shake it off all the excess this is cornstarch you know all right the noodles are ready to go i'm going to go ahead and blanch my bean frost first and then cook the noodles [Music] so [Music] [Music] all right my broth is simmering and all my toppings the bean sprouts green onion charshue and eggs is ready to go and i just drained my noodles all i need is just a bowl that i can bring everything together first thing what we need is the tare the soy sauce mixture you need about quarter cup to one 3 cup depending on how salty ramen that you like then put the broth the ramen broth ah i just pour it why not about two cups all right that's perfect and here oh the noodles is still hot i'm gonna add one portion of the noodles just follow the direction of the package you're using when you're cooking the noodles just like so and just stir them a little bit and grab a bunch lift up and lay them down this is how the ramen shop makes their noodles like super duper pretty all i prepared is for two bowls of ramen but i'm making one for real kick right now so half of this bean sprouts that prepared oh it's gonna be so good a lot of machine and bunch of green onions egg like i said it's optional but it is not in longest house and this is totally optional jacob and i love fresh garlic grated into the ramen so i'm just gonna do so this is it this is it guys okay i'm gonna i'm gonna taste the broth first how is it [Music] is it good like how good like pretty much same good same as japan good [Music] toy too it is really good i feel like i'm in kyoto right now so good [Music] like she said before she rescue tested this one is like three four five times better than the last one and that was the recipe she was gonna share with you guys and it was still good enough to share this one's even better this is exactly what i was looking for so clean so deep so simple [Music] really well executed i know i made it but yeah really well executed oh so good and thank you so much for watching if you like them i show you about what you're gonna no it's gonna make a confession why is that coming it doesn't mean it'd be cold to enjoy this it could be like 150 degrees and you're still going to enjoy it because that's how delicious it is i can't even talk it's so delicious so yeah guys if you liked my show your ramen recipe please give me a thumbs up and subscribe my channel for more inspirations and idea of asian home cooking thank you so much for watching me today and remember you can always cook asian food at your house making it easy and fun i'm seonkyoung longast and this is asian at home and we will see you next time bye get my merch get my merch noodles [Music] ramen face steaming this is my skincare secret guys this is my skincare routine so [Music] you

Channel: Seonkyoung Longest

Views: 5,614,956

Rating: 4.9113655 out of 5

Keywords: how to make ramen broth, ramen, the best ramen recipe, the best ramen, real ramen, real authentic ramen recipe, authentic ramen, ramen recipe, best ramen, Japanese ramen, ramen recipes easy, pork ramen recipes, shoyu ramen, traditional pork ramen recipe, authentic pork ramen recipe, shoyu ramen recipe, Seonkyoung, Seonkyoung Longest, Asian at Home, Authentic recipes, How to cook, How to cook Asian food, how to cook Asian

Id: aafmrrx7Bh4

Length: 16min 44sec (1004 seconds)

Published: Fri Apr 06 2018