A Ramen Nerd makes Ichiraku Ramen from Naruto (Tonkotsu Miso Chashu Ramen Recipe)

anyone know the name of the music?

Is there a way to store the meat broth safely??

Are you telling me his name is the same thing twice

make that a large order :D

You do 15g of miso tare to 300ml of soup but i notice ramen lord in his e book does 350ml to like 80g of tare. Do you use so much less tare because of how strong this type of broth is vs a chintan which is lighter thank tonkotsu?

What about aroma oil?

so no aroma oil for tonkotsu miso?

No aroma oils for this one? Are they not necessary when serving either miso tare or tonkotsu soups?

Naruto also hates Menma.

I like your style, and honestly with your process. You are like, this is good enough for me but you can push it harder if you really wanta.. :D

Anime with Alvin episode: I had to learn from an expert so I went to Way of Ramen's video
Way of Ramen's video: So yeah I needed to contact an expert to get this done

I think it wasn't so much Naruto, but on the manga of the first book, on the author's notes, if I recall, it was saying that the author loves eating cup noodles and so when he was making Naruto's character, he had the idea of making that guy loving ramen.

So, I guess everyone just loves ramen because some dude just happened to make his protag love ramen, huh.

OSU!!!!

"animal soup"😂

Makes 1,5kg of tare, proceeds to use 15g in a soup. What is he going to do with 100 portions of tare?

2.7 KG OF BONES. and one third of an apple. lol might as well chuck in half a bayleaf. you know, for all the flavor.

Ya that's way too much work. How about a tutorial to just make the broth. I like a cup of good broth and the broth is a great part of most soups.

Question is ramen just a handpulled noodles that originated in China right?

Where is the aromatic oil ? Is it needed in tonkotsu ramen ?

Pressure cooker is your best friend when you're making stock, it'll cut your time of cooking up to 60%. I don't eat pork, so I did chicken bone broth, it took me about 3 hours to make without pressure cooker to make milky white thick broth (I used chicken carcass, feet, neck & head), and only 1 hour in pressure cooker. And it taste the same, cause I did taste test side by side.

Why I bought this instead of diy. Ramen broth takes a day.

Hi, i want to know if works cutting the amount per ingredients of the Tare to half of it. I mean, 250 of miso, not 500 per miso… could i just do that?

Hey i'm curious about one detail concerning this recipe. What should be the final average ratio of dashi vs pork broth ? Big thx

I want to buy kansui powder, can you tell me?

Well, now that I figured the recipe, I can make a kosher alternative for me to enjoy.


Ukotsu Miso Chikin Chashu.


Beef bones would have a similar richness while chicken thighs would work well as an alternative chashu meat.

I could also have went with Shio broth but that involves quite a bit of fish, but it could also work.

"1/3 of a good sized piece of ginger" sorry dude im on metric😅😅

No matter who you are cooking for, use your fingers. I want you to touch my food. Its what gives it its soul. Of course i want your hands to be clean though.

No aroma oil?

Ok now do the Strawberrito from the Simpsons

is this enough soup for 12 people?

Ирод, бульен на костях вусмерть замылил, как будто простыню кипятил его.

Great video with a good evaluation of pro/con. That being said, I’ve always thought kansui was a mix of sodium and potassium carbonate. Your version is basically sodium carbonate and table salt. Doesn’t the lack of potassium alter the texture of the noodle?

admiting your mistakes for the sake of good food and sharing the knowledge.. I gave a like and subbed just for that! respect!

u crazy nerd

One thing I always see missing from naruto ramen orders, as the guy who read the manga naruto also gets extra bean sprouts with his extra chashu.

Thank you! Don’t be so hard on your end product… it looked rich and flavorful and I’m sure it was. Making this right now for the 1st time! Chashu done, made extra and it’s delicious 😋 Agitama done. Dashi and Animal Aromatics stock almost done. Tare Miso will be finished tomorrow. I just have to find decent Ramen noodles as I don’t own a noodle/pasta making gadget (yet). I hope I can find a good brand that’s authentic and chewy at the Asian Grocer.🤞🏽 Thank you again, this was a great video all around🖖🏽

I wish you would do a video with explanations in English of the Japanese ingredients. Because I cannot even look them up with the Japanese pronunciations used ...

Love how you are critiquing yourself, that what makes a great chef when he know when to improve or not. Also I think it looked great from the broth to the noodles. Beautifully delicious!

Holy sh*t no waaaay!!! I loved the ichiraku podcast!!! 😂 Wtf I was so bummed when you stopped making episodes

Yikes

The only thing that bothers me is what to do with all the stuff you're taking out of the broth and soup... Like, there is meat, fish, loads of stuff in there that don't end up on the ramen. What to do with this?

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As soon as I saw the scale I'm out dog. Im sure I'll never make ramen as good as you but that's a little too tism for me, nothing against the tisms

When removing scum, remember, those who abandon their comrades are worse than scum!