What It Takes to Make 400 Bowls of Ramen From Scratch • Tasty

a bowl of ramen is made of six things noodles oils toppings today soup and time it's difficult for all six of those to be put together so when you eat a bowl of ramen with all six of those elements in perfect balance it really touches your soul and takes you to a magical place my name is Kazuma moto and I love ramen I've been making it for over 10 years and I've probably eaten over 10,000 bowls in my life started making ramen 10 years ago in Japan I moved to New York and created the ramen burger and that sort of went into the creation of ramen shack we wheeled it out every weekend just to serve ramen for one day after ramen Shack closed the oldest existing ramen shop in New York City riah I can ask me to do a one-time special dinner and I jumped at the opportunity the dinner is five days away but the amount of time that goes into that I mean we're talking 400 bowls for one dinner there is a lot of work to do it's going to take me five days to prep for this dinner the first element of ramen is noodles for the noodles we start with the water and concert so country is the type of salt that really adds that firm springiness that you get with a ramen noodle for my recipe of my noodles I combine a blend of three or four different flours and put in a little egg powder and just put it in the mixer and just let it run ramen noodles have such a low percentage of water a couple drops of water can change everything although the machine is mixing the flour like I'm still using all my senses to really check and see if it's forming I'll touch it I'll feel it I'll squeeze it playing with the dough is almost like playing with wet sand at the beach so we lift up the mixer and start putting it through the machine and make sheets this process is pretty dangerous you have these big rollers that are heavy this is probably the most important part of having a machine do it rather than doing it by hand because it allows you to make more portions faster and efficiently so when we take the first sheet and we split it into two and then we put it through the Machine again that's the kneading process I always watch and stare at all these rolls because it's it's kind of soothing it's it's it's almost like my therapy we let it rest for at least 30 minutes after that we stretch out the dough we incrementally adjust the width of the roller to press it and thin it out as the sheet gets rolled thinner it passes through the cutter which creates our ramen noodles and as the noodle comes down there's certain timing it gets cut and you have to catch it roll it put it in the case and then every so often you ah you also have to weigh it because we want to be have it a consistent portion so it's a very rhythmic job you can get ahead of yourself and start dropping noodles so you really have to find that rhythm and just work to the beat [Music] so now that the noodles are done we'll just let them rest until the day of the event in Japanese there's a term called Nick ascetic which means to sleep so when the noodles sleep then they just get better just like humans the second element of ramen is infused oils for one of my ramen bowls I will be making a new bow sheet and infused oil so niboshi is the dried sardine or dried anchovy I would take off the heads the guts will get thrown out the body will go into my dashi and the heads will be used in my new bow she'll so we got to bring the oil up put the scallions in first the scallions have water in them so it really kind of makes this explosion so it's very dangerous and you gotta be careful then we add the new bushy heads and we wait until it gets a brownish coloring there is definitely a certain point if you start to smell it you start to see the change that's when you know it's done the third element of ramen is toppings I'm actually going to be serving eight different bowls of ramen so there's a lot of different toppings that go into these your Choshu is definitely probably the most common topping in ramen I think I'm making about a hundred pounds of Joshu just for this event so the pork belly comes in a slab each fourth will get rolled and used with any type of raw meat you have your warm hands touching it and there's possibility of its spoiling so it's best to go as fast as you can I'm four times as fast as I used to be when I started it really helps because like being fast but also being good at what you're doing is key so after I roll them we boil them in just hot water that takes out all the impurities of the pork once we boil them then we take them out and then boil them separately in a soy sauce marinade and we basically just let it sit in there overnight another topping that I have to prep is Menma bamboo shoot' so after a quick rinse I lay them out inside the container it's important to me that they're straight because then they can bring a nice symmetry to the bowl so then I put the marinade in which is a blend of soy sauce and sugars and meeting and Saki so the mem'ma is cold but this marinade goes in hot it allows the meme' to soak it up immediately by the time of the event the memo will taste perfect by the time the day is over I've made all the noodles for 400 servings about 100 pounds of pork belly and it's still only just half the topping so I still have a lot of work to do tomorrow all right it's day 2 the first thing we'll do is check on the pork so when I start taking them out I'm looking for the right color that dark soy sauce color really smell the chashu smell is amazing it's like a meat Mount Fuji after the pork belly chills for a bit we then cut them into slices so when I cut it and it's got that perfectly round spiral shape and you get a little bit of a pinkish color that's really what I'm looking for so at the event I'm gonna torch it but for right now I'll set them aside in the fridge now I'm gonna start working on my eggs so poking a hole in the egg also will release any trapped air inside so that air being released will make the egg become more a perfect egg shape once the water comes to a boil I'll insert all the edge and I end up stirring it for the first minute or so because it lets the trapped air come out from the egg and also it will Center the yolk at the seven-minute mark we shot them in ice water and this allows the kicking process to stop I want to go as fast as possible but at the same time I don't want to break the eggs after I peel all the eggs they go into another marinade of soy sauce and sugar and meeting then they'll sit for a few days up until the day of the event so the last topping that I'll make today is the spinach so it's important to ring out all the water because when I put the spinach on to my bowl of ramen I want the spinach to absorb the flavor of the soup rather than the reverse if you go too fast then you might damage the spinach I'm making a ton of toppings for my bowl of ramen but every single topping has an important purpose well not if there was a critical piece because Naruto tells the customer this is ramen so after all my toppings is time to work on another important part the fourth element of ramen is the sea soup is like the soul of the bowl and I start off with the pork feet important backbone and I'll cook those first so once those finished cooking I'll add chicken back to chicken feet and also I'll put in a bunch of different vegetables from potato to ginger to onion and all of this is happening in a big pot and I'm letting it get thicker and thicker once those are all boiled together I'll take a giant whisk and I'll attach it to my drill and I'll just blend it for a few minutes just to get a nice creamy texture and break down all the bones straining it definitely is the longest process like you have to sift it by hand one or two scoops at a time because it's almost cement-like and you have to guide it through the strainer gravity won't help at this point so by the time this soup is done I mean it's very thick but it's also very flavorful this soup has 13 ingredient and takes over six hours to make if you add that up to all the other toppings and all the other prep this bowl of ramen will have a hundred ingredients and a hundred hours of work put into it I hope people are going to like it today's the big day and I've definitely been looking forward to this day I [Music] couldn't sleep much because I spent a lot of time visualizing serving all 400 bowls so when we first arrived I just unloaded everything checking out their their noodle boiler the candy stoves and over the weekend I also finished prepping all the other toppings for the other bowls the fifth element of ramen is the tada flavoring and I actually made that a few weeks ago because it takes a long time to mature the challenges of a pop-up is definitely cooking in a space that's not yours so it's really just trying to fit my puzzle into theirs even though I prepared all my food and all my ingredients I still need to know how to prepare my ramen with their equipment so for this event you know I have a few former staff coming to help out but I also have some ramen fans from around the country that just want to work there's a guy from Austin Texas a guy from Cincinnati Ohio the guy from Providence Rhode Island and a guy from Washington DC to have so much passion around a dish and fly from around the country I think it's amazing you might get crazy but let's just enjoy it and we got about 400 portions I think so let's try and sell out we got already line out the door let's just have fun enjoy it the moment the door is open it took less than a minute for the whole shop to be children just knowing that the people want ramen shack it's it's a good feeling the first order came in and it was for my a classic show you when we make a bowl of ramen for service each bowl has a certain order that needs to be followed and this is where the final 6th element timing comes into play I'll start by heating up the bowl as the bowl is heating I'll start warming up the soup so I have certain amount of time to do things in between then before I start with the today I'll drop the noodles the noodles take about a minute and within that minute I want to finish up putting in the today the oils the black pepper and the yuzu juice once that's done the soup will be hot enough to pour into the bowl the second that that minute is up I take the noodles out of the boiler and I let it sit there for a while so all the water drains out and then I'll start shaking it if that water is left in the noodle and you put it into your soup it will dilute the flavor so you don't want that [Music] starting now we have one minute to get this bowl in front of a customer and you need to hold the noodle to give it a plating surface otherwise the toppings could sink in and you might not see them we place the chashu meme' and spinach then the Naruto and the no D and the egg [Music] the noodles will start to change texture the longer you leave it sitting so we want it to get to the customer while it still tastes good after the first bowl every order that comes in it just starts to become a dance soup noodles popping soup noodles popping grabbing a bowl putting suit fitting materials like it's just repeated over and over again like it's organized chaos of a ramen shop I love it one of the bowls I'm serving is a different variation of ramen called sue chemin it's a thicker noodle that cooks for seven minutes and then it gets rinsed and shocked in cold water then plated separately from the ganja broth and the ganja broth is a whole different story the noodles and the broth are separate and the noodles are actually cold and you dip them in a hot soup for hours in was still pretty intense like the crowd was getting bigger it's below freezing outside the wait was like three or four hours to get a bowl crazy even though you're tired you know you're hungry you're thirsty you want to use the bathroom but I've seen all these familiar faces and people enjoying having ramen shack back for one night that's what keeps you going each bowl has its own personality I'm sort of giving birth to that bowl and letting it become one with the customer as the bowl starts to assemble itself piece by piece it comes alive [Music] we anticipated closing at 10 p.m. and getting that last order out I think it was already past 11 p.m. for the first time in eight hours I could finally take a rest my team was very hungry they couldn't eat cuz we were busy and I was able to kick a bowl for each member of my team to see their faces after working so hard that was pretty special if I had a chance to bring back the ramen Shack with these people then I would do it in a heartbeat [Music] the final bowl of the night was for me and it was actually the bowl that was on the secret menu called GI again that final Bowl felt like the last ten years were worth it today is also my birthday I spent the day cooking and eating ramen and I really couldn't imagine it being any better than that [Music] you you [Music] you [Music] you

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Views: 5,018,637

Rating: 4.9460583 out of 5

Keywords: buzzfeed, tasty, how to make ramen, ramen master, japanese ramen recipe, ramen from scratch, japanese ramen master, day in the life of a ramen master, how to make ramen noodles, tasty ramen, tasty ramen recipe, buzzfeed tasty, the amazing skills of a ramen master, ramen, how to become a ramen master, keizo shimamoto, ramen noodles, how to make, master ramen chef, japanese noodles, japanese food, japanese ramen noodles, japanese ramen, noodles, day in the life ramen, K_fe, Zuh7

Id: aagyuWlHyUI

Length: 17min 14sec (1034 seconds)

Published: Sat Dec 07 2019

Reddit Comments

[u/similar_observation]

is this an ad?

Yes, yes it's an ad.

[u/Oneeyedpirate1]

why did ramen shack close ?

[u/groovyinutah]

Goddamit, now I'm hungry!

[u/suguru1224]

RAMEN is MOST JAPANESE FOOD!

[u/creaturefeature16]

\looks at his package of chicken top ramen**