RAMEN SCHOOL #2 | Three Styles of Chashu for Ramen | ラーメン用チャーシュー3種類の作り方
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- čas přidán 20. 08. 2019
- We're continuing our Ramen School series and moving on to toppings. The most popular topping for ramen is "chashu", thinly sliced sweet soy-braised pork.
In this video we'll go through three different cuts of chashu, including the popular rolled chashu that you might have seen on many different bowls of ramen.
Full recipe: adamliaw.com/recipe/ramen-scho...
For more Asian food inspiration follow me on Instagram: / adamliaw
Musicbed SyncID: MB01XHOHW429U0A
In case anyone’s wondering why “se” is for “shoyu”, it’s not a cheat but classical spelling. The “sho” sound is now written as しょ using the small よ (yo), but before we started doing it, we used せ instead. せうゆ and しょうゆ are both pronounced shoyu, just the former being more historical.
neat, thanks for sharing
wow
this channel quickly becoming my fav cooking channel. most of the reason is because he's using metric.
Sometimes it's the small things, like using the metric system, used by literally everyone but the USA and some other lesser known country.
As an American, I'm enjoying using metric. We're bound to switch one of these days...
@@BrownHawk84 The USA has had many moments where it tried to change to metric but it always failed, last time it got itself into the 1st or 2nd WW and the plan got quickly scraped.
@@bersK00 That's disappointing. Being American, it's tiring hearing the "everyone but the USA" remark and honestly, I'd rather go with the masses in this case - switch us to metric. It'll be really messy though (story of something going to space and calculations being in metric and 'Murican screwing things up) but I feel it's only going to get worse in the future the longer this is delayed as technology and precision comes to play. The more tech that's invented, the deeper the US Standard of Measurement is rooted. My opinion.
@@lichee12 About that story, the 3rd party that made the part that messed up the whole mission was not done by spec. The NASA had requested the unit to work with Imperial units but the 3rd party, being from outside the US, had failed to comply with that request. The weird thing about this story is pretty much everything science based ( physics, etc. ) in the US uses metric units mostly.
Damn, I remember watching you cook and win in Masterchef Australia YEARS ago, glad to see your passiong for food is still alive, long time fan
This guy is knowledgable and has a great delivery. Cooking is about enjoyment. He gets that.
Absolutely loved the video, Adam. There are hundreds of Chashu videos on CZcams, but you still manage to create something that stands out. Love from Calcutta!
My most favourites channels on CZcams are interacting, the crossover i never knew I needed
Oh my two of my favourites here.
Mate! Keep up the good work, I love how you explain and teach, rather then just saying “here is the recipe! Now copy me”
5STARS!!!
Had two weeks in Japan then found this channel. Brilliant. Now have 10 litres of ramen stock in the freezer
Did you make the ramen stock with his recipe? I’m thinking about making it but I’m still searching for the perfect recipe.
@@beatrizsandoval4395 yes. A very clean stock. Follow it to the letter. You won’t be disappointed
This channel is such a hidden gem. And that chashu looks amaaaaazing
This series keeps getting better, thank you!
Impressed by this Adam's legit ramen knowledge. Loving this series!
Ayy way of Ramen
Thank you Adam! I really like yor videos. Your calm voice, clear explanations and the background music are very soothing after a hard day. Well done!
I love how you explain everything in a way it can make sense to anyone. You're a great teacher.
Dude you rock. Thank you for making our lives so much better! Love the thoughtful, warm presentation.
It's like this guy talks directly to my soul. glad i found this channel.
Why isn't every single living soul subscribed to this really it's amazing!
Man this CRAZY INFORMTIVE some of the best information you can find. A deep dive into the art of ramen that is simplistic and still pay respect to classic ramen makers
I like this arc Adam, can't wait for the next on the dumpling series.
I always appreciate a little history and science behind a dish. Thanks!
this is amazing, you look like you are having fun while you do all this work! I plan to watch all these videos multiple time!
Great stuff Adam going to give this method a try! Made chashu in a pressure cooker once, turned out pretty decent as well.
I like the rolled version... Just because it looks so artfully pleasing
Not only a great channel. A fantastic watch collection from what I’ve seen. Gorgeous AP!
So excited for this series 😁😁 always loved ramen and wanted to learn how to make it
Really appreciate the way you explain everything. Keep up the good work Adam!
Thought I would have to wait longer for the next episode. Very happy 😃
I know!! I'm so excited!!
The 2nd session of ramen class😊
Same!!
I think this is the 10th time I am watching the ramen school videos, I already know tons about ramen given thats what I do. But for some reason, just listening to your voice and seeing you making and talking about ramen is like meditation. If you read this Adam, thank you for your videos!
Just found this hidden gem of a channel. I am a new fan and I love your content and the way you keep your viewers informed and make them learn along the way
This is an amazing series. Always wanted to learn how to make ramen.
Thank you Adam. Your videos are inspirational. I so love your scientific approach to cooking. Thank you so so much
4 a.m. watching how to cook pork for ramen.
You’re such a wonderfully, talented and passionate cook to not say teacher. You’re channel is a marvel and so you are.
Your voice is calm and clear your instructions concise and your tips are helpful. This is one of the better cooking shows on CZcams. This is the only video I've seen but subscribed just because you seem to be an awesome teacher
Adam, thank you much. Because of your teaching methods, I am able to enjoy cooking. You walk step by step slowly and explain to us in detail for a beginner like myself. Unlike “chefs” in CZcams move so fast like they are in hurry to leave. Your videos give me the confidence to buy your book, which I normal don’t like waste money on cooking books. But the way you explain in detail in video I think I can follow the recipe on your book
You make it look so easy and you explain everything very well, thank you.
I love learning new recipes I've never heard of. Thanks! I subscribed.
I love ramen a lot and this series is very inspiring!! 🍜
This host really have a Bob Ross vibe. Love it
iSim0641 this is your stock, you get to create it. If you want to add a tree then go ahead.
Man, I love your videos, I have tried your recipes and they taste amazing. You really know how to make these so that I can understand and follow easily. Thank you.
amazing work. Perfectly explained. Your video was a real pleasure to watch all the way through.
I am loving this Ramen School series 👍. I thought I could make a good Ramen before but you are helping me to take it to a whole new level 👌.
the videos on this Channel are oddly soothing. something about them makes for that. and then interesting information too.
The best thing on youtube right now!
Making chashu today! Thanks! New to your channel , loving your presentation and style.
Very informative and entertaining. All the steps are also clearly explained. Good job
Oh my goodness. This is so simple. Thank you so much for sharing
This is fantastic! Your channel is amazing! Keep up the great work! Cheers!
He's so calming to watch 😍
Pro tip, tie in the middle first, then the ends, then in between. Even pressure. That said, this is easily my new favorite cooking channel. Way to go Adam!
looks so nice i am craving a bowl of Ramen also thank you so of the back ground to the history of Ramen cheers
I kind of just want to give you a big hug. Your passion for the art of ramen is admirable and inspiring.
There are so many terrible ramen videos online, very refreshing to see one that has this depth of knowledge for history and variety of technique as well as movements in the current culinary setting. The production value is great as well and there is no gimmick or anything to turn me off of the video. Just a very clean, well done, relaxing video.
This was so fun and interesting, thanks!
You are my new favorite!
Thank you!
I'm making this for my birthday!
This guy really knows what he is talking about! Informative but succinct. Great camera, sound, and cuts.
Adam you are simply the best.... thank you.
What an amazing dish!!!! What a wonderful experience to see you making this dish with so much care and love. I always loved this dish but never realist was more than a piece of art!!!👏👏👏🙌🙌🙌
Looking at you cooking ramen is bringing back the flavor of all the ramen I ate in Japan 🤤
Nice video, very well done.
2nd video in the series did not disappoint!
Love the video. Love the watch !!
I'm so happy I came upon you. Keep up the Passion brother
I love ramen. You don't get it anywhere near me, so I make my own. In the thousands of CZcams videos I feel I've watched on making ramen, never have I watched such an informative, detailed, well presented, easy to follow and well produced video on the subject. I've just watched the ramen egg video, and now this one - and smashed that subscribe button. A great vid/channel/presenter!!
This is awesome thank you. Definitely gonna use this info soon.
How do you know everything about EVERYTHING, Adam???? Appreciate your in-depth study of all the different cuisines you show us on your channel 🙌🏻
Amazing Mr Liaw - Loving this series :-)
Good week. Thanks Adam!
I like your tutorials. U really look like you put ur life into making ramen. i see the passion.
I am loving these video's i wish I would of found it earlier. Yet I will be enjoying it now!
Cheers! Hopefully there will be a video on making Ramen Noodles from scratch
Amazing stuff, you really know what you are talking about and explain the reasons behind each decision you make. So many miserable home cooks sharing their misinterpretations of dishes.
I'm hooked , great content.
Your videos were the ones that inspired me to create ramen from scratch, using your methods and other ideas I gleaned from Japanese videos. I have a rich tonkotsu stock ready, I’m making a version of the aromatic garlic oil using finely diced braised pork skin (which gets crispy) and a well flavoured tare to feed my wife and kids delicious ramen. Thank you for your fantastic presentation and clear methodology.
Cheers from Melbourne Australia 🇦🇺
What a great cooking lesson!
Great video! I have started making my own butakakuni recently and almost can’t go back to what’s served to me in restaurants. My stuff is just better! (sometimes)
Great to get some more inspiration from your video.
Looks amazing, thanks for sharing😊
So solid dude. Thank you for sharing your vast knowledge. Looking forward to many more. Hope you make some bank, you deserve it.
You Sir are a saint for spreading this knowledge!
Great clip Adam!!!! I'm even seeing Char sui done with chicken thigh now. It's all good I'm sure! HAHAHAHA
Thank you - this was very helpful
Wait this man has a YT channel? I thought after his japanese food documentary that that was it! omg I fell in love with those documentarys from long ago
Am I the only one that finds the voice and music soothing. Makes cooking so relaxing and motivational.. hahaha
Although I like the information you're touting, the background music reminds me of a relaxing massage and I keep falling asleep while trying to watch this ramen series *_*
thank you very much, amazing video :D greetings from germany
i used this recipe and the chasu turned out amazing and the eggs too
Amazing video. You, sir, deserve a new subscriber!
I’ve been trying to figure out how a local ramen place made such good pork belly and thanks to this I finally understand.
Before this, I was just frying the pork belly. But after, I finally made succulent pork belly worthy for a proper ramen bowl. I would’ve never thought of preparing the meat like that (didn’t know what braising was).
Thank you so much for this series. I have learned so much yet still have more to learn.
*bows low*
His demeanor is calming🙏🏽
wow you are so good! love your video!
I've watched this video several times, and tonight I'm finally giving this a shot. Oi; I'm so excited for the broth I'll get out of this.
How did it go?
@@Guadi-bi4vh It went wonderful. I didn't follow Adam's advice regarding having the butcher cut the skin off. I had to do that myself, and it was not easy at all. After I cut the skin off, I had to cut off the excess meat that was still attached to the skin. I just tossed those trimmings into the pot. I only did the rolled pork belly, but after this bowl of ramen I'm eating as I type this, we're headed to look for some pork neck and some more pork belly. Then I used the juices to cure some eggs. I learned through a process that "XL" require closer to 7 minutes of boil time. The longest stretch was waiting for the pork to cool down completely before putting it in the fridge. Considering I only used one meat and not three, I didn't change the recipe at all.
@@BrownHawk84 Awesome. Glad it went deliciously for you. Gotta make sure to ask the butcher to take thay extra step 😂.
Thank you for the update and enjoy your meals.
@@Guadi-bi4vh Honestly, there was a language barrier between the butcher and I. I went to a local Asian market. When I asked him if he could cut the skin off, he responded, "Yes, skin," and kinda slapped the product. I responded with, "Could you cut it off for me? I don't want the skin," and I kinda made some awkward cutting motion with my hand and he just nodded and didn't move. So I happily said thank you, grabbed the product, and walked away.
Hey Adam! I love the ikigai of Discipline and Creative Freedom!! I am using Speck, carrot, spring onion, and dried forest mushrooms because I have them on hand. I have been a slave to a recipe for a long time, but am finding your school quite liberating. Cheers!!!
Dear I think I'm in love with this dude.
My dear asked me if I had a man crush on him. I merely stated his passion is otherworldly. Need I say more?
So hungry now. 9am here and this is the first thing I wake up to..
justice for this number of subscribers....you deserve more subscribers!!!
ur such a g adam, ur vids r so thoroughly informative and considered
love how u provide context for each aspect n variation of the recipe to create a holistic understanding of the ethos behind the dishes u share xx
That Royal Oak is beautiful while cooking. Brings out the true chef nature to rock a nice wriststrap and cook with heart.
bruh GREAT channel GREAT knowledge GREAT info
@ADAM - I would love to see a Tan Tan Men, or Hiyashi Tan Tan Men recipe. I bet you would kill it!!! Love your vids, they are instant inspiration, while perfectly educational paying homage to the history of these dishes.
Dude.. wish i could hug you 🤣🤣 👌👌 my God.Very simple;straight to the point explanation.. wow;i'm a bit emotional right now;ain't even gonna deny it 🤣🤣🤣 thanks;man. I have already made the arimatic oils wich i learned from "Alex the French guy cooking" and now i'm gonna follow your process.. thank you very much! If i get all the ingredients;i might be able to do this nex weekend.This would make me very happy.
brilliant. very well done
Great great video!!
Thank you for sharing.