I can't think of an anime/video game version of this but If you like this ramen then Yamanashi prefecture has a similar regional dish they call Hoto that uses a noodle more akin to udon (though they're not exactly udon noodles either). I highly recommend you try making that Chefpk because it is an amazing soup.
OMG! I almost forgot he did vegan noodles. Awesome that you are digging this up. And I today learned to not cook the combu through. This really was a an eye opening experience. Letting it sit for 3 hours really a challenge for my unresting ass...😅 But I think I'll try it anyways and maybe also have a non 3 hours version. Just to see where the differences lie. Thank you for your Video:)
I actually really love this style of cooking instructions, and you do it in a way that is totally realistic. You show the mistakes and how even a professional chef can make mistakes and yet still have absolutely beautiful results. I love this, because I don't know how many times I get discouraged during a new recipe trying to keep up with or make mine look like the one on screen. This was brilliant because it means that I didn't feel so pressured to make it perfectly the first time. I won't be sending my first attempt pictures or anything but maybe after a few attempts I might.
I always tell people that I have failed more times than I have succeeded. When we made new menus for our hotel or restaurants we spent MONTHS testing and failing until we made something we liked, and that went on the menu. Never be discouraged, just keep playing.
I'm an actual Indonesian, Tempeh and rice is something we call a "college kid" meal. And whenever I buy them, they are always wrapped in Banana leaves so seeing them wraps in plastic is.... An odd experience...
I was waiting for this episode to drop, because I've loved making this as my employee meal when I worked in a ramen shop and has since become a dish I make every so often. I gotta give props to the hand-made noodles cause that is the hardest and most time-consuming of the whole process. And I'm happy you used ebi taro (most other videos I watched attempting this dish never used it or anything similar). But, I got a few tips I've learned over the years that may make the process simpler, especially for anyone intimidated with making their own noodles.
1. You can use this stock for a lot of different things. It's a great and healthy vegetable stock, and if you're only making a couple servings of ramen, make sure you save 2 cups or so of stock to use for your ramen broth. Usually when I make stock, I have enough for about 6 bowls. Anyway, when removing the mushrooms, gently squeeze out any excess liquid since the liquid left in the mushrooms have the most flavor. Then you can slice those babies up for whatever you like (extra garnish or stir fry is pretty good). 2. If you can't find ebi taro, use Yamaimo or Mountain Yams. Don't peel it when you grate these because the skin holds the most nutrients. When you're grating, it will produce a viscous liquid to recreate the "kotteri" nature of the broth. By the time your broth is done, it'll look like tonkotsu broth, which is what you're going for. You only need about 1/4 cup worth per 2 servings. You can boil the yams or taro for Japanese style stews if you have leftovers. 3. You can use unsweetened almond milk if that's your jam. Regular soy milk doesn't hold enough flavor for me. When you're simmering the broth, KEEP A CLOSE EYE ON IT BECAUSE IT CAN BOIL OVER EASILY! Be sure to add salt & pepper to taste. 4. The noodles are the most time-consuming if you make it from scratch. You can use store bought noodles, but if you do, go for one marked as a medium or large thickness (based on preference) cause the thin noodles doesn't absorb Yuzu well nor does it do this broth justice. To incorporate the Yuzu, I recommend treating them the way I do Tsukemen noodles: boil them for about 90 seconds, then hit it under cold running water. I'd say for about 10 seconds for this. Shake off any excess water, then toss the noodles into a bowl and mix it with yuzu juice or Yuzu kosho (yuzu pepper). There's a Yuzu pepper sauce called Yuzu-It (great sauce to spicen up dishes) and if you can get it, use it. Yuzu pepper works better to get a lot of that flavor Megumi talks about. 5. If you're gung-ho about making your own noodles, zest your Yuzu if you're lucky enough to have fresh ones on hand. The rind holds a lot of that good yuzu flavor you want in the noodles. Again, a medium thickness is what you're going for. There's a couple of videos on CZcams if you don't have a pasta roller that shows how to cut & knead the dough on your own, but I warn you, it takes a lot of time and more importantly patience to pull it off. A good practice though if you want to brag about it to your friends. This method also works if you want to try that method Takumi uses to make the layered pasta (which requires more patience to pull off). 6. You can get red chili oil in most grocery shops, but only use a drizzle. Too much can overpower the dish. When making this on your own though, strain it afterwards if you don't want bits of garlic or peppercorns in your ramen. And make sure you keep a close eye on it 7. When peeling burdock, I'm going to share a technique my Okinawan grandmother taught me: use the back of the knife first to peel off the skin because not only does the skin hold the most nutrients, but it holds the most flavor. Don't go too hard with burdock. It's a wonderful root vegetable not used in a lot of western cooking, and it's a staple in Japanese households. For those who don't want to deep fry the burdock and lotus, you can use the toaster oven as well. Don't put it in with the turnips and carrots because it'll take a lot less time to bake than them. 8. If you don't want to use tempeh, you can use deep fried tofu or more recommendedly: ganmodoki. Ganmodoki, you Persona 4 fans might recognize the name, is deep fried tofu with root vegetables in it. Best part is, you only need to marinate your tofu if you plan to substitute the tempeh for it. Slice those babies up into "char siu" sized slices, marinate it in your favorite teriyaki sauce or tamari shoyu with mirin and a pinch of sugar for at least 20 minutes. 9. Ramen is best served fresh, but the excess broth can make great leftover miso soup if you find you made a little bit too much. Be sure to drink it within a week though because unlike the stock, the soup can go bad. And that's it! Mahalo for this video, Chef PK, and hope y'all enjoy making this ramen!
@@KoichiSaito625 thanks and that's a underrated comment! I wanted to ask you if I can use a more healthy kind of noodles, like corn noodles or something 🙄 I'm not sure if this ramen noodles have too much to them.. What do you think?
When I first made this dish for a friend, I had to experiment using different noodles since she's on a gluten free diet (meaning I couldn't use wheat flour). If you're looking to buy your own noodles, there are gluten free options or even brown rice noodles. Be careful, as most noodles of this nature tend to be rather thin, and thin noodles do not do this soup justice. To help circumvent using thin noodles, I usually omit the ebi taro since it's mainly used as a thickening agent for the soup. I'd also be careful when mixing yuzu pepper with these types of noodles, as it can overpower the dish, so mix a teaspoon of it at first with the noodles then add more to suit your tastes afterwards.
mabesch I am also I feel Jouchiro should have won atleast some rounds against him( forgot name) not just a complete wipeout for jouichiro it is just a plot device for soma
Wdym he still is one of the best chefs in the show, there are only 3 characters who supposedly surpass him by the end and he's still better than everyone else
The shows been terrible since the second season. I still remember when Alice was introduced as a competitor to Erina and in her first appearance she was so far above everyone else then suddenly she turned into a gimmicky fodder character like the rest. EDIT: changed Nakiri to Erina for obvious reasons
Here in Indonesia, we usually cook our tempe by frying, either by stir frying it as it is or deep frying it after coating the tempe with batter. Guess I might try doing a stir fry teriyaki-marinated tempe someday. Thanks for the idea, Chef PK!
Love to see it! I recently made a vegan tantanmen that uses a creamy soy milk broth -- an imitation of the golden sesame ramen you can get at T's TanTan in Tokyo. I had it when I visited and dreamed about it forever after. With fresh steamed veggies and TVP, the stuff is on point.
As indonesian We usually Deep fried tempe. First marinate the tempe into water with salt for 5 minute, then fry it with medium heat until brown. We also use flour and leek to fry it like a tempura. Maybe you should try it ✨
Awesome video! A few things caught my eye on your plating sequence from my experience working in a Ramen joint. 1. When plating ramen its alway adding the broth into the bowl first , Cook your ramen noodles and strain, add them into the broth and then the additional ingredients. This is because you want to minimize the ramen contact with air as much as possible so they don't stick. I've been asked to redo bowls of ramen before just based off that fact. 2. You add your other ingredients last and not pour your soup over them because they're supposed to be separate entities, otherwise pouring the broth over either diminishes their taste or any saucy stuff also runs into the soup which affects your first taste. Otherwise, great job!
wow the way you described all that, I was able to taste it and somewhat get a sense of what it would be like. still, i would love to give that a try. i already eat ramen for breakfast since i was a kid so this would be an awesome addition.
Being Indonesian and wierded out by the way he cooks the Tempe, but realized it's a Japanese dish from an anime and the one who cooked it is ChefPK.. Just realize my English skill is broken
@@leonardotube The common recipe for fried tempe is either: 1. Garlic, Coriander seed, Salt, Tumeric(optional) + water mixture. 2. Just dunk them into seasoned flower, Scallion + water mixture.
This is the japanese version of tempe bacem, kinda, but probably more on the salty side while bacem is usually sweet because we use sweet soy sauce and palm sugar.
my input for the tempe, after marinating it with teriyaki sauce, dust them in flour or better, put them in batter before panfry them. it will make it less burnt because theres teriyaki sauce coating it. the end result is crispy tempe which very nice in texture than soggy tempe
you did a great job with this. i was curious what you were going to use for the tempeh.Also thank you for paying full attention to your knife work. i've seen other youtubers continuously look up while chopping or slicing their stuff and it makes me cringe.
My favorite type of ramen is Kuro ramen, it's made with something called mayu, which is a burnt garlic oil that adds a really rich smoky and earthy flavor to ramen Mayu is really hard to find though so I recommend just trying to make some instead, there are tons of recipes online and it's very easy to make...as a college student I'll add it to top ramen as a cheap way to enhance the flavor
This!!! this should go into the Anime themed restaurant in LA! Most menus in restaurants have at least one Vegan option in their menus (not sure if its a recent requirement for restaurants...) This would be a great anime dish for the restaurant. Edit: I tried to find a custom Emoji for this comment but im stuck with the basic ones.... is there more that will unlock as I rank up in my membership or do you need to make more?
The ramen looks delicious, now I know what to cook for my sister since she is vegan, thank you for teaching us how to prepare it ChefPK have a nice weekend.
I kinda laugh when I saw the judges' reactions to ramen in the morning. When I was in Tokyo, my breakfast was usually tonkotsu ramen, for most of my 5 days stay there!
my breakfast... I haven't been eating breakfast for years now since I can't wake up in the morning (got slight insomnia so it's hard for me to fall asleep unless I'm super sleepy). but throughout my childhood, I had different breakfast every time. But if I were to sums it up, it's mostly: 1. instant noodle with poached egg and boiled chinese cabbage (just put them all in and boil at different time, with the egg last to get that half-cooked poached egg) 2. Crackers with tea or milk 3. Oatmeal with hot chocolate instead of milk 4. french toast with garlic-parsley-butter (diced parsley and garlic mixed with melted butter then dip the bread before throwing it onto the frying pan on top of the eggs) , add pan-fried bacon or ham, fresh cucumber slices, fresh tomato slices, and fresh lettuce. 5. Turmeric Rice (steam the rice with turmeric, pandan leaf, and coconut milk) , paired with orange juice.
I've been cooking a lot more vegan/vegetarian since quarantine started, so I'm definitely going to try making this broth😁 Question: you didn't boil the tempeh before marinating? I heard that was the usual way to treat tempeh
For the tempe, my favorite way to cook the tenpe is by simply marinating it with garlic and enough salt and pepper and deep fry it until it crispy and golden enough
Pretty interesting how we Indonesians don't usually put tempe into noodle dishes. We usually just deep fry it, add a sprinkle of salt and eat it with rice, or make it tempura-like coated with batter and also deep fry it. There are some soupy kind of dishes with tempe, but never with noodles.
Pro tip: if your stove is pathetic like mine, use waaaay more water when boiling noodles and thicc cookware to offset thermal loss. You want the thermal mass to act as a buffer for the temp change. Season water well with salt to increase boiling point and therefore thermal capacity as well. This should insure a rolling boil throughout the cooking process. Allow water to come back to temp before dropping in more noodles for next portion (bc nobody eats homemade noodles alone, or just one portion, for that matter)
While I love the classic Shoyu and Tonkatsu, there's something about Miso ramen that just speaks to me absolutely love it and get it every time I go for ramen
How about some lemon zest for the noodles? That way the potassium alkalyde will not be neutralized of the yuzu acid, but you still get a similar taste :)) maybe even orange or kumquarz
there's this ramen I ate from a ramen shop in Shiga that my sister took me to, back when I visit her in 2011. I think it's called "shobu katsumen "... basically : SHOyu, BUta-katsu (pork katsu), & ramen XD yeah, shoyu ramen with pork katsu on top. Loved it especially after I sprinkle some chili powder all over it. It costs me around 700-800 yen I believe... the tea is free.
The only company that gave people who are vegan/ vegetarian( I am not I like my meats and bacon too much) something that looks really tasty and something I might even try
how we indonesian eat tempe 1. cut them 2. soaked them with salted water 3. fry them until crispy 4. then eat it with some freshly cooked rice with kecap manis (sweet soy sauce) 5. if you have kerupuk (craker) it would be even better.
You are the binging with babish with weird humor and an anime fan, I don't even watch anime but your recipes make me kinda want to switch up :) Great day
I love the fact you leave in all the errors you made making this ramen! Goes to show your willing to put yourself out there. Again PK, keep up the great work :))
This looks super delicious. I’m especially curious about the soup. My only thought is(especially after recently finding out the sheer difference in store bought BA home made soy milk) how much cleaner/creamier the broth might have been with home made soy mili(yes I realize that’s a bonkers extra amount of steps especially for you but I feel like you’re the man to take those steps). My favorite ramen is katsu-kare-mazamen. I don’t think I’ve ever seen it on a menu but I order Katsu kare and put it atop mazemen. Dope.
Is there anything that can replace any alcohol in every recipe, for example, switching sake with something else or switching white wine with something else. Is there a substitute that is non alcohol?
I was searching for a decent vegan recipe so i can cook for my brother and his girl for the holidays without evryone else losing their shit. Thanks for breaking this down!
This is amazing! Thanks for highlighting one of the few vegetarian/vegan meals in food wars. Could you possibly take some of the other meals you’ve created and show how to substitute them into vegetarian/vegan meals that taste just as good?
NSFW warning... But what the hell it's going in with the generated captions at the start of the video!?!? Though I admit, I found it pretty funny. Lol Otherwise, great video!
when Japanese refer to chili oil it tend to be rayu which is roasted sesame oil and chili peppers in particular Japanese chilies you could use ichimi togarashi or just use chili flakes that is common in the store. The peppercorns can be added if you like the taste, but those are to add ma la which is what gives the numbing flavor in sichuan cooking or oils, but this is just info for next time.
OH MY GOD! This is the first video I watched of yours where you were over 100k subs!!! Congratulation!! I'm so happy for you! I've been here with you for so many milestones, I think I joined around 5k subs or less, and I am extremely happy for you to have reached this goal. Keep up the good work, I love making some of the dishes that you make!
i really enjoyed the low music from the Legend of Zelda: Ocarina of time Title screen (or at least thats what it reminded me of) as he was tasting the ramen around the 12:30 minute point
Very inspiring sir, i always watch your videos and it just makes me jump to my kitchen to make something whether a grill cheese to butchering a chicken must make. Im still waiting for ryo autumn fall Ramen.
i know it's about the food but i really like listening to your voice 😅 also that soup looks amazing and i think i'm going to give this a try.. wish me luck with the noodles 😉
I don't know if you cook much with tempeh, but if (especially the store-bought variety) seems to have an off or bitter flavor, you can make it a lot less noticeable by steaming it a good 15 minutes per side (or until tender) before frying.
I feel like your choice of shoyu ramen is correct because it’s the god tier of ramen. 👍 Down here in Southern California is a small chain of legit shops called Shinsengumi that specialize in hakata ramen (they have several locales and each has a specialty). Their standard is a mind blowing shoyu ramen that had I a choice of last meals this would easily take the top honors. Nothing compares. Absolutely marvelous. Next time you’re down this way, Paul, hit up Shinsengumi in Irvine or Huntington Beach... Its my favorite meal on the planet.
a tip for the next time you make ramen for a better experiance. you should put the oil first and by doing so, when you pour the broth the oil will coat the noodles
Don't forget to check out my chefulution shirt! teespring.com/evolution-1974?pid=46&cid=2742
Please make the cake soma made in the tournoment vs the chainsaw lady
I can't think of an anime/video game version of this but If you like this ramen then Yamanashi prefecture has a similar regional dish they call Hoto that uses a noodle more akin to udon (though they're not exactly udon noodles either). I highly recommend you try making that Chefpk because it is an amazing soup.
It’s a great recipe
It is time for the peanut butter and squid😈
OMG! I almost forgot he did vegan noodles. Awesome that you are digging this up.
And I today learned to not cook the combu through. This really was a an eye opening experience.
Letting it sit for 3 hours really a challenge for my unresting ass...😅 But I think I'll try it anyways and maybe also have a non 3 hours version. Just to see where the differences lie.
Thank you for your Video:)
Megumi: Ramen in the morning?
Naruto: First time?
Ivan Lopoukhine that’s what I thought.
also Boruto: First time?
what? i thought naruto just drink expired milk every morning 😂
@@yogieyo9935 Yes and also instant ramen, every morning.
@@ShradeCorelancer boruto eats hamburgers, but I guess for breakfast he would of do that but Hinata would kick his ass if he would.
The floor is the most essential seasoning tool of every home cook.
No more than 5 seconds on the floor. Otherwise you have to go by the 10 second rule to be safe.
How else are you supposed to get the delicate flavour of toe jam and floor cleaner
@@gh3ttoduCanada the 5 sec rule doesnt count if you have a 2 sec dog
gh3ttoduCanada i always season the floor with salt 2 seconds before I drop the steak
Why I season my floor, not my broth.
"breakfast" the entire process literally takes so long its probably almost night
Saiba probably made some of this ahead of time, like the noodles.
Saiba likely did soup miesen plus since last night and saved the cooking for a battle with soma, kinda cheating tbh
@@yemboy123 for most food wars in the show there is clearly shown prep before hand so it's not too shocking
@@yemboy123 my guy its food wars.. man is not gonna awake a demon in him and cook everything faster
@@lucidyt5478 **At least not before the final season.**
I would like to see a Shokugeki no Soma food tier list once you finish recreating them.
+1
That would be amazing
This is actually a good idea. Up for this
This is actually a good idea. Up for this
Yesss!
I actually really love this style of cooking instructions, and you do it in a way that is totally realistic. You show the mistakes and how even a professional chef can make mistakes and yet still have absolutely beautiful results. I love this, because I don't know how many times I get discouraged during a new recipe trying to keep up with or make mine look like the one on screen. This was brilliant because it means that I didn't feel so pressured to make it perfectly the first time.
I won't be sending my first attempt pictures or anything but maybe after a few attempts I might.
I always tell people that I have failed more times than I have succeeded. When we made new menus for our hotel or restaurants we spent MONTHS testing and failing until we made something we liked, and that went on the menu.
Never be discouraged, just keep playing.
I'd say go ahead and fail
As much as your wallet allow
@@whoami1449 hahaha true. Other than money, and burning your house down there's nothing to worry about.
umm bro u haven't tasted his food
I'm an actual Indonesian, Tempeh and rice is something we call a "college kid" meal. And whenever I buy them, they are always wrapped in Banana leaves so seeing them wraps in plastic is.... An odd experience...
Ah masa
Bukannya banyak ya yang jual tempe pake kemasan plastik?
Domisili mana mbaknya 😅
@@theb6642 banyak yg jual tempe pake daun pisang kok, gua di bali biasanya di pasar swalayan banyak
Ramen aka indomie is the true college meal
@@ronnymahendra9035 A dying college meal (by my experience anyway)
The fact that ChefPK only lost one layer of clothing proves just how top tier his taste buds are, y'all XD
Who's waiting for the squid and peanut butter combo?
100k subs. Hes gotta do it now
As someone who tasted that and ended up puking in the bathroom toilet for 5 mins, I'm ready to see someone do that.
VideoLikePro lol that is awesome.
@@projektvideo6451 You musta had bad squid then...because the combo isn't actually that weird of an idea and you can find similar dishes in SE Asia.
its comming! hahahahaah
This is fake , i dont see his clothes being torn off while eating xD
No, not that bro, chef PK didn't turned rejuvenated and look young
He's not japanese, that's why it doesn't happen.
He edited it out because if it’s shown on screen he will probably get demonetized.
vro he went from long sleeve shirt to tank top in the last cut, how do you think that happened?
He didn't turn into monkey :v
I was waiting for this episode to drop, because I've loved making this as my employee meal when I worked in a ramen shop and has since become a dish I make every so often. I gotta give props to the hand-made noodles cause that is the hardest and most time-consuming of the whole process. And I'm happy you used ebi taro (most other videos I watched attempting this dish never used it or anything similar). But, I got a few tips I've learned over the years that may make the process simpler, especially for anyone intimidated with making their own noodles.
1. You can use this stock for a lot of different things. It's a great and healthy vegetable stock, and if you're only making a couple servings of ramen, make sure you save 2 cups or so of stock to use for your ramen broth. Usually when I make stock, I have enough for about 6 bowls. Anyway, when removing the mushrooms, gently squeeze out any excess liquid since the liquid left in the mushrooms have the most flavor. Then you can slice those babies up for whatever you like (extra garnish or stir fry is pretty good).
2. If you can't find ebi taro, use Yamaimo or Mountain Yams. Don't peel it when you grate these because the skin holds the most nutrients. When you're grating, it will produce a viscous liquid to recreate the "kotteri" nature of the broth. By the time your broth is done, it'll look like tonkotsu broth, which is what you're going for. You only need about 1/4 cup worth per 2 servings. You can boil the yams or taro for Japanese style stews if you have leftovers.
3. You can use unsweetened almond milk if that's your jam. Regular soy milk doesn't hold enough flavor for me. When you're simmering the broth, KEEP A CLOSE EYE ON IT BECAUSE IT CAN BOIL OVER EASILY! Be sure to add salt & pepper to taste.
4. The noodles are the most time-consuming if you make it from scratch. You can use store bought noodles, but if you do, go for one marked as a medium or large thickness (based on preference) cause the thin noodles doesn't absorb Yuzu well nor does it do this broth justice. To incorporate the Yuzu, I recommend treating them the way I do Tsukemen noodles: boil them for about 90 seconds, then hit it under cold running water. I'd say for about 10 seconds for this. Shake off any excess water, then toss the noodles into a bowl and mix it with yuzu juice or Yuzu kosho (yuzu pepper). There's a Yuzu pepper sauce called Yuzu-It (great sauce to spicen up dishes) and if you can get it, use it. Yuzu pepper works better to get a lot of that flavor Megumi talks about.
5. If you're gung-ho about making your own noodles, zest your Yuzu if you're lucky enough to have fresh ones on hand. The rind holds a lot of that good yuzu flavor you want in the noodles. Again, a medium thickness is what you're going for. There's a couple of videos on CZcams if you don't have a pasta roller that shows how to cut & knead the dough on your own, but I warn you, it takes a lot of time and more importantly patience to pull it off. A good practice though if you want to brag about it to your friends. This method also works if you want to try that method Takumi uses to make the layered pasta (which requires more patience to pull off).
6. You can get red chili oil in most grocery shops, but only use a drizzle. Too much can overpower the dish. When making this on your own though, strain it afterwards if you don't want bits of garlic or peppercorns in your ramen. And make sure you keep a close eye on it
7. When peeling burdock, I'm going to share a technique my Okinawan grandmother taught me: use the back of the knife first to peel off the skin because not only does the skin hold the most nutrients, but it holds the most flavor. Don't go too hard with burdock. It's a wonderful root vegetable not used in a lot of western cooking, and it's a staple in Japanese households. For those who don't want to deep fry the burdock and lotus, you can use the toaster oven as well. Don't put it in with the turnips and carrots because it'll take a lot less time to bake than them.
8. If you don't want to use tempeh, you can use deep fried tofu or more recommendedly: ganmodoki. Ganmodoki, you Persona 4 fans might recognize the name, is deep fried tofu with root vegetables in it. Best part is, you only need to marinate your tofu if you plan to substitute the tempeh for it. Slice those babies up into "char siu" sized slices, marinate it in your favorite teriyaki sauce or tamari shoyu with mirin and a pinch of sugar for at least 20 minutes.
9. Ramen is best served fresh, but the excess broth can make great leftover miso soup if you find you made a little bit too much. Be sure to drink it within a week though because unlike the stock, the soup can go bad.
And that's it! Mahalo for this video, Chef PK, and hope y'all enjoy making this ramen!
@@KoichiSaito625 thanks and that's a underrated comment! I wanted to ask you if I can use a more healthy kind of noodles, like corn noodles or something 🙄 I'm not sure if this ramen noodles have too much to them.. What do you think?
When I first made this dish for a friend, I had to experiment using different noodles since she's on a gluten free diet (meaning I couldn't use wheat flour). If you're looking to buy your own noodles, there are gluten free options or even brown rice noodles. Be careful, as most noodles of this nature tend to be rather thin, and thin noodles do not do this soup justice. To help circumvent using thin noodles, I usually omit the ebi taro since it's mainly used as a thickening agent for the soup. I'd also be careful when mixing yuzu pepper with these types of noodles, as it can overpower the dish, so mix a teaspoon of it at first with the noodles then add more to suit your tastes afterwards.
@@KoichiSaito625 Okay thank you!!
@@KoichiSaito625 you are my hero, super nerds unite 🙌
"R... R-Ramen in the morning!?!?"
College kids: Yep. Welcome to my life.
batchoy is the bowl for that🤣
Me, painfully single during quarantine and hoping to escape my loneliness: _opens ChefPK video_
ChefPK: "Give it a good spooning-"
Me: *triggered*
That's what those anime pillows are for
CHEFPK lol true.
If it makes you feel better, learning to cook is very impressive for dates, when you get them
Prince Kehy true
no worries im painfully single to
"We're going to make our own noodles."
*Binging with Babish wants to know your location*
LMAO YES
Back when Jouichiro still was one of the best characters on the show, not just fodder for an op ridiculous villain. (yes, I'm still salty about that)
mabesch I am also I feel Jouchiro should have won atleast some rounds against him( forgot name) not just a complete wipeout for jouichiro it is just a plot device for soma
Wdym he still is one of the best chefs in the show, there are only 3 characters who supposedly surpass him by the end and he's still better than everyone else
The shows been terrible since the second season.
I still remember when Alice was introduced as a competitor to Erina and in her first appearance she was so far above everyone else then suddenly she turned into a gimmicky fodder character like the rest.
EDIT: changed Nakiri to Erina for obvious reasons
In my opinion Shokugeki was better until like the third season, as a story, because the dishes are always awesome lol
SNS is the same as Bleach: One arc too many
Here in Indonesia, we usually cook our tempe by frying, either by stir frying it as it is or deep frying it after coating the tempe with batter.
Guess I might try doing a stir fry teriyaki-marinated tempe someday.
Thanks for the idea, Chef PK!
tempenya bukan tempe goreng.. lebih kayak tempe bacem/ kering tempe...
bedanya di teriyaki sauce..
kalau kita pakainya bumbu bacem...
Love to see it! I recently made a vegan tantanmen that uses a creamy soy milk broth -- an imitation of the golden sesame ramen you can get at T's TanTan in Tokyo. I had it when I visited and dreamed about it forever after. With fresh steamed veggies and TVP, the stuff is on point.
Shrimp Wonton Ramen
pork and shrimp broth: shrimp & chicken wonton, green onion and kikurage » served with thick noodles
As indonesian We usually Deep fried tempe. First marinate the tempe into water with salt for 5 minute, then fry it with medium heat until brown. We also use flour and leek to fry it like a tempura. Maybe you should try it ✨
Yes thank you chef my sister has being dying to make this ever since i told her about it. Once again congrats on the 100k subs!
Awesome video! A few things caught my eye on your plating sequence from my experience working in a Ramen joint.
1. When plating ramen its alway adding the broth into the bowl first , Cook your ramen noodles and strain, add them into the broth and then the additional ingredients. This is because you want to minimize the ramen contact with air as much as possible so they don't stick. I've been asked to redo bowls of ramen before just based off that fact.
2. You add your other ingredients last and not pour your soup over them because they're supposed to be separate entities, otherwise pouring the broth over either diminishes their taste or any saucy stuff also runs into the soup which affects your first taste.
Otherwise, great job!
Favorite ramen.... Megumi's serene and visually light seafood ramen. Ive never actually had one exactly like hers but ive had similar.
wow the way you described all that, I was able to taste it and somewhat get a sense of what it would be like. still, i would love to give that a try. i already eat ramen for breakfast since i was a kid so this would be an awesome addition.
Being Indonesian and wierded out by the way he cooks the Tempe, but realized it's a Japanese dish from an anime and the one who cooked it is ChefPK..
Just realize my English skill is broken
How is the traditional way to cook tempe?
@@leonardotube The common recipe for fried tempe is either:
1. Garlic, Coriander seed, Salt, Tumeric(optional) + water mixture.
2. Just dunk them into seasoned flower, Scallion + water mixture.
This is the japanese version of tempe bacem, kinda, but probably more on the salty side while bacem is usually sweet because we use sweet soy sauce and palm sugar.
Thank you for doing vegan food! This looks delicious ❤️
It’s not a good idea to watch 3 am in the morning whilst very hungry. I don’t know why, but I literally can smell the Ramen through my screen 😂😂😂
3am devils hour Omg
Jk
maaaaan, ever since i saw the dish in the Show i've wanted to try it. If only one was neighbors with ChefPK :(
"It's time to pound the dough"
- ChefPK 2020
Amazing work as always chef.
my input for the tempe, after marinating it with teriyaki sauce, dust them in flour or better, put them in batter before panfry them. it will make it less burnt because theres teriyaki sauce coating it. the end result is crispy tempe which very nice in texture than soggy tempe
6:57 Chef John: Did somebody say Cayenne?
I love that he has a tajin bottle next to his stove... I actually really like adding tajin to ramen as a finishing touch
you did a great job with this. i was curious what you were going to use for the tempeh.Also thank you for paying full attention to your knife work. i've seen other youtubers continuously look up while chopping or slicing their stuff and it makes me cringe.
My favorite type of ramen is Kuro ramen, it's made with something called mayu, which is a burnt garlic oil that adds a really rich smoky and earthy flavor to ramen
Mayu is really hard to find though so I recommend just trying to make some instead, there are tons of recipes online and it's very easy to make...as a college student I'll add it to top ramen as a cheap way to enhance the flavor
This!!! this should go into the Anime themed restaurant in LA!
Most menus in restaurants have at least one Vegan option in their menus (not sure if its a recent requirement for restaurants...)
This would be a great anime dish for the restaurant.
Edit: I tried to find a custom Emoji for this comment but im stuck with the basic ones.... is there more that will unlock as I rank up in my membership or do you need to make more?
The ramen looks delicious, now I know what to cook for my sister since she is vegan, thank you for teaching us how to prepare it ChefPK have a nice weekend.
Think adding a touch of liquid smoke to the carrots and turnips would improve things (to simulate charcoal grilling)?
Not necessary. I don't think smoky flavor goes that great with vegetables. If it's some kind of protein then maybe.
Great recipe! It looks tasty. Thank you for sharing. Greetings from Japan.
when you cook your tempe it's remind me of 'tempe bacem' , it's a marineted sweet soy sauce tempe
Watching you just makes me smile, I appreciate your passion, I can feel it and I love it
I kinda laugh when I saw the judges' reactions to ramen in the morning. When I was in Tokyo, my breakfast was usually tonkotsu ramen, for most of my 5 days stay there!
my breakfast... I haven't been eating breakfast for years now since I can't wake up in the morning (got slight insomnia so it's hard for me to fall asleep unless I'm super sleepy).
but throughout my childhood, I had different breakfast every time. But if I were to sums it up, it's mostly:
1. instant noodle with poached egg and boiled chinese cabbage (just put them all in and boil at different time, with the egg last to get that half-cooked poached egg)
2. Crackers with tea or milk
3. Oatmeal with hot chocolate instead of milk
4. french toast with garlic-parsley-butter (diced parsley and garlic mixed with melted butter then dip the bread before throwing it onto the frying pan on top of the eggs) , add pan-fried bacon or ham, fresh cucumber slices, fresh tomato slices, and fresh lettuce.
5. Turmeric Rice (steam the rice with turmeric, pandan leaf, and coconut milk) , paired with orange juice.
- wears a "Ichiraku Ramen Shop" shirt
- makes Ramen
well played Sir.
I've been cooking a lot more vegan/vegetarian since quarantine started, so I'm definitely going to try making this broth😁 Question: you didn't boil the tempeh before marinating? I heard that was the usual way to treat tempeh
For the tempe, my favorite way to cook the tenpe is by simply marinating it with garlic and enough salt and pepper and deep fry it until it crispy and golden enough
Nice this way I can make Ramen for my vegetarian friend hope she likes it
Pretty interesting how we Indonesians don't usually put tempe into noodle dishes. We usually just deep fry it, add a sprinkle of salt and eat it with rice, or make it tempura-like coated with batter and also deep fry it. There are some soupy kind of dishes with tempe, but never with noodles.
Vegan ramen
Me: meh
My brain: This is Saiba's, has tempeh
Me: *YES*
Come to India, Hydrabad you get a lot Awsome Vegan Ramen in lot of japanese cafe over there.
nirvan abhilash cool what’s the name of the best restaurant?
Vegan food is good everywhere but the U.S.A. and maybe Canada and Great Britain.
Pro tip: if your stove is pathetic like mine, use waaaay more water when boiling noodles and thicc cookware to offset thermal loss. You want the thermal mass to act as a buffer for the temp change. Season water well with salt to increase boiling point and therefore thermal capacity as well. This should insure a rolling boil throughout the cooking process. Allow water to come back to temp before dropping in more noodles for next portion (bc nobody eats homemade noodles alone, or just one portion, for that matter)
This ramen: exist
vegan: foodgasming terribly.
A
Still not as good as real thing
Admit it, it looks great
Me a Vegan: Gimme that *Ramen*
@@ozzyrum6218 I want to try it 😂
While I love the classic Shoyu and Tonkatsu, there's something about Miso ramen that just speaks to me absolutely love it and get it every time I go for ramen
Also best thing is he even shows his mistakes and improvise them in an instant
I've been waiting for this one, sooooo excited to see you bring it to life
Chefpk is at least as strong as Saiba confirmed
This ramen and soma's bento are my 2 fave recipes in your channel.
This is the dish ive been waiting for
How about some lemon zest for the noodles? That way the potassium alkalyde will not be neutralized of the yuzu acid, but you still get a similar taste :)) maybe even orange or kumquarz
Only chosen one know that tempeh was wrapped by banana leaves while fermented
there's this ramen I ate from a ramen shop in Shiga that my sister took me to, back when I visit her in 2011. I think it's called "shobu katsumen "... basically : SHOyu, BUta-katsu (pork katsu), & ramen XD
yeah, shoyu ramen with pork katsu on top. Loved it especially after I sprinkle some chili powder all over it.
It costs me around 700-800 yen I believe... the tea is free.
Well I wanted to lay in bed for a couple more hours but now I'm hungry. Sigh, breakfast time...
The only company that gave people who are vegan/ vegetarian( I am not I like my meats and bacon too much) something that looks really tasty and something I might even try
I really want to make Soma's Instant Yakisoba. 🤤 I have a raw ramen noodles in the fridge.
Hot oil is usually dehydrated chilly peppers steeped in oil and let it rest for a few hours.
I am hoping for the Lievre a La Royale, as it is a classic recipe but every video is in French. Also my boy Eishi made it.
how we indonesian eat tempe
1. cut them
2. soaked them with salted water
3. fry them until crispy
4. then eat it with some freshly cooked rice with kecap manis (sweet soy sauce)
5. if you have kerupuk (craker) it would be even better.
You are the binging with babish with weird humor and an anime fan, I don't even watch anime but your recipes make me kinda want to switch up :) Great day
I love the fact you leave in all the errors you made making this ramen! Goes to show your willing to put yourself out there. Again PK, keep up the great work :))
I've made more mistakes than I care to count, they are important
This is clearly fake. I don’t see any clothes getting ripped off, I don’t hear any boss music or I don’t see a 20min flashback when he’s cooking
(and no eggs get thrown)
Yep I agree this is clearly fake
This looks super delicious. I’m especially curious about the soup. My only thought is(especially after recently finding out the sheer difference in store bought BA home made soy milk) how much cleaner/creamier the broth might have been with home made soy mili(yes I realize that’s a bonkers extra amount of steps especially for you but I feel like you’re the man to take those steps). My favorite ramen is katsu-kare-mazamen. I don’t think I’ve ever seen it on a menu but I order Katsu kare and put it atop mazemen. Dope.
Ohhh home made soy milk....
Is there anything that can replace any alcohol in every recipe, for example, switching sake with something else or switching white wine with something else.
Is there a substitute that is non alcohol?
Vegetable stock or water
I was searching for a decent vegan recipe so i can cook for my brother and his girl for the holidays without evryone else losing their shit. Thanks for breaking this down!
omy he finally made it, love from SIngapore!!
Congrats on 100k! Can't wait to see you show off your first plaque!
"Hoped my hair was longer for this."
Not gonna lie. Keep your hair short and curly as always. I like it that way better.
This is amazing! Thanks for highlighting one of the few vegetarian/vegan meals in food wars. Could you possibly take some of the other meals you’ve created and show how to substitute them into vegetarian/vegan meals that taste just as good?
NSFW warning... But what the hell it's going in with the generated captions at the start of the video!?!? Though I admit, I found it pretty funny. Lol
Otherwise, great video!
Those Captions are youtube gold
when Japanese refer to chili oil it tend to be rayu which is roasted sesame oil and chili peppers in particular Japanese chilies you could use ichimi togarashi or just use chili flakes that is common in the store. The peppercorns can be added if you like the taste, but those are to add ma la which is what gives the numbing flavor in sichuan cooking or oils, but this is just info for next time.
Saiba definitely cheated and did some prep ahead of time, this took so long haha
I love watching over these older videos
That chili oil, lol. Might as well just use lee kum kee if youre gonna make that!
OH MY GOD! This is the first video I watched of yours where you were over 100k subs!!! Congratulation!! I'm so happy for you! I've been here with you for so many milestones, I think I joined around 5k subs or less, and I am extremely happy for you to have reached this goal. Keep up the good work, I love making some of the dishes that you make!
Am I a bad chef?
I forgot to add 𝐥𝐚𝐦𝐛 𝐬𝐚𝐮𝐜𝐞 in my ice cream...
Smh
i really enjoyed the low music from the Legend of Zelda: Ocarina of time Title screen (or at least thats what it reminded me of) as he was tasting the ramen around the 12:30 minute point
Very inspiring sir, i always watch your videos and it just makes me jump to my kitchen to make something whether a grill cheese to butchering a chicken must make. Im still waiting for ryo autumn fall Ramen.
Thanks For Showing The Ropes On How To Do It Now I Can Impress My Chef Teach On Exams
Congratulations for 100k chef🎉
Been here since food wars ep 5 reaction..
Also,
Squids chef, squids😂
i know it's about the food but i really like listening to your voice 😅 also that soup looks amazing and i think i'm going to give this a try.. wish me luck with the noodles 😉
I’m just waiting for the squid and peanut butter. I have a pretty messed up palette already so I’m willing to try.
Awwww, there it is. I've been waiting for this. You're awesome, chef
Soybeans are like one of the most versatile ingredients ever. You can make so many delicious foods and food products with them.
I don't know if you cook much with tempeh, but if (especially the store-bought variety) seems to have an off or bitter flavor, you can make it a lot less noticeable by steaming it a good 15 minutes per side (or until tender) before frying.
For tempe I suggested boiling it together with the sauce u add, after that u fried it. They will testy as tempe bacem (Indonesia 🇮🇩 sweet tempe)
100,000 subscribers at last. Congrats Chef PK
congrats on 100k feels like just two months ago I was saying this when you hit 10k. PK-fire!!!!
Yo @CHEFPK, don't think I didn't notice that ink man! The artist who did your right shoulder did great work!
Lol, do not ever throw anything to hot oil, just put it in the side and let it slide slowly, because this technique is better than throwing it!
Congrats on 100.000 subscribers chef
Good good yep that should be on a T-shirt and coffee cup as your merch
D*mn this guy is stupidly brave, he just used a spoon in his non stick pan like it was nothing.
I feel like your choice of shoyu ramen is correct because it’s the god tier of ramen. 👍
Down here in Southern California is a small chain of legit shops called Shinsengumi that specialize in hakata ramen (they have several locales and each has a specialty). Their standard is a mind blowing shoyu ramen that had I a choice of last meals this would easily take the top honors. Nothing compares. Absolutely marvelous. Next time you’re down this way, Paul, hit up Shinsengumi in Irvine or Huntington Beach... Its my favorite meal on the planet.
a tip for the next time you make ramen for a better experiance. you should put the oil first and by doing so, when you pour the broth the oil will coat the noodles