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Hey, it is amazing. Can you tell me the recipe for raw nongshim shin ramyun.

Thank you so much

The Japanese soup nazi lol

In Asia, we want them to curl, so we soak them in water.

What was that website?

I was so excited about this until you mentioned “pressure cooker” and then I realized that’s where the time went

Hi, i ve just started a small business of making noodels. However, my noodels are not becoming elastic and become sticky when cooking, is it possible you can advise the required ingredients with the mixing proportions, i am using wheat flour, plam oil , corn starch and salt. Please help

What music plays at 2:59 ?

What is the cook time for these noodles?

i wonder if a kansui would work with normal pasta.

few people will have a machine like that, show an alternative

What can I use to replace sake

Can they be dried and vacuum sealed for long term storage? Can't imagine a zombie apocalypse without the big RNs at hand. 😉🤭

WINNER. tried this and its great!

Cool! Thanks! I’ll be doing this next weekend!

Exactly what I was looking for..! #fancy

>Beginner noodle from scratch, minimal recipe >So take your dough roller and then use special dough roller attachment

This is not cheap. The ingredients are expensive as F. I got really cheap version of sup with spaghetti. But this. Better buy chicken and potatoes. This work ONLY if you have all ingredients at yo mama's house. Cheap my Ass

DUDE, you need to get back to satisfying us with more of your awesome videos.

“Easy ramen” proceeds with 101771017161 Ingridients and cooks for 30 minutes

All this saimin talk and you never talk about Shige in Wahiawa? Brah If you neva try em, I got you. Come visit central Oahu, my treat. Saimin and cheeseburger 😁🤙

Do you simmer it for two hours on high or low heat 🆘 help

A master leaves us to prove ourselves

do you wear goggles too?

People dont understand that rules boundaries and limitations are forms of a standard. Standards are okay to have if they're enriching the community.

He is in the Ramen Girl Film?

Is there perhaps a substitute for the egg in the mixture? My wife is vegan and I want to make some noodles for her as well. Here in South Africa, the Asian markets do not sell Ramen noodles but dried "pasta" noodles, which are nowhere near Ramen style noodles.

This is a wonderful tutorial!

6 minutes didn’t work for me

We’re those tomatoes… sprouting??? I’ve never seen a tomato that is still good sprout like that. Very weird

Oyee i don't have any of those machines or thing to weigh food... do you have alternative information to help?

i just made them and they came out so good, thank you, need for practice tho. the rolling it thin was so tiring. also it actually smelled like egg in the beginning before boiling in water so i was worried but it turned out so well thank you. if possible can u also post how to make vegan noodles please !!!

Is this Ramen spicy? Because I want Non-Spicy Ramen

i taste ramen recipe you and it was complete poop, you're a liar liar pants on fire

The best part about cooking is there's always room for improvement!

Or put a spoon in the pot

As im making the recipe. He said dont put the greens in. So after 40 min i put them out again and will put them back in later. Lets see how it goes^^

Do you know if there is a place you can buy a stand. I love that idea for holding your sheet while it feeds through

how many grams of noodle is served for one portion?

I’ve made this a couple times now. It just hits so hard every time. Thankyou sooooo much ❤

2:09 5g of Katsuobushi bonito flakes

-compliments the food- chef: STFU!!!, eat faster and get out! (after you pay)

I always make this for my family. Thanks for the recipe. I substituted the lard of course with something else.

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Is it possible to reuse the sauce for a different recipe?

What hydration should i use for a full potassium carbonate noodle then? I want to make really snappy noodles.

I almost didn't watch this video because of the stupid slurping sounds in the beginning...

Just steam the eggs in an inch of water. They wont crack and the texture is better. Then shock them in running cold water while cracking them all over on the inside of the pot and then let them soak for a minute in cold water. They come out with a perfect texture whether hard or soft boiled almost like a yolk ginache and the peel damn near falls off.

that's amazing!