Weird but Delicious Japanese Instant Ramen Hack
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- čas přidán 9. 09. 2024
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Original Video: • 【世界一美味しいサッポロ一番みそラーメン】9...
When i saw this instant ramen hack recipe, I was highly skeptical that this was going to be any good at all. Luckily the comments section changed my mind and I tried it and turns out its pretty good.
Ingredients:
Sapporo Ichiban Miso Ramen amzn.to/3c6Z1Lg
1 Tbsp Kewpie Mayo amzn.to/3iFBKRA
1-2 Cloves of Grated Garlic
1 Egg
500ml Water
Toppings:
Bean sprouts that have been boiled for 2 minutes
Fancy Green onions • I Finally Figured out ...
Directions:
- Mix the Raw egg, grated garlic, 1Tbsp Japanese Mayo, and the Soup packet(s) into a bowl. stir everything together to combine.
- Bring 500ml of water (of whatever it says on the package) to a boil and cook your noodle brick in the water for 3 minutes.
- Hold noodles back and pour the hot water from the pot into the bowl. Stir and to combine with ingredients to make the soup.
- Add noodles from the pot and top with toppings. - Jak na to + styl
"Put the egg in the bowl, not in the pot" caught me off guard there.
Adam is the man
What is the reference?
@@fingerbottom adam regusea. CZcams cook that teaches home cooking without the fluff. Great channel
@@fingerbottom Adam Ragusea, sardonic home cook-food journalist CZcamsr.
i was kinda surprised by the Adam Ragusea reference tbh, but it seems that recently a lot of cooking CZcamsrs have started referencing each other so i guess it's not that odd.
Way of ramen: I might do the science of ramen
Me: *Do it*
i probably will, its something i've wanted to do for a while.
Senku be like
@@WayofRamen me: *Do it* (2)
@@justsomeguywithoutabeard8306 Maybe one day this guy will make ramen for space lmao
@@WayofRamen czcams.com/video/a6P40wLThbc/video.html&ab_channel=JoshJ
I don’t have Sapporo ramen, but I’m going to try to hack this by using a tablespoon of miso and regular maruchan chicken ramen packet while keeping everything else the same
*Update* - it was delicious! I added garlic, egg, chicken flavor packet, TEASPOON of miso paste, & a touch of sesame oil. Followed video instructions and it came out so tasty! The flavor packet is pretty salty, I think you can add only half if you want.
good idea on the supplements/replacements!
This egg emulsion sauce ramen idea seems really compelling to me. One of these days, I'm going to make this thing from scratch by whisking a bunch of rendered bacon fat into eggs...
Thank you so fuckin much for experimenting with this, because I followed your changes with Maruchan and it was just INSANELY good. About to have a second bowl tonight because I kinda can't get it off my mind
I used shoyu tare i had and it so good.
Science of ramen, sounds good, i'm definitly hooked up.
yeah i think i'm gonna do it
@@WayofRamensince i found your channel my ramen making skills leveled up so much, i really appreciate your work. My friend is trying new ramen restaurants always, then he texts me, that mine is so good, that he can't even compare.
This Is Exhilarating (Dr Stone)
+1
@@WayofRamen
I tried it for my dinner tonight... But I used Miso paste... IT'S SOO GOOD!! Thank you so much for your recipe
This is instant ramen mashed with some carbanara technique. The mayo acts as an emulsifier aid. If the egg was put directly into the pot it would probably scramble instead of emulsifying with the starches and oil.
Ahh, interesting. I was wondering why the egg didn't scramble when he dumped boiling water into it. I would've added a little at a time while stirring constantly, but I guess it's not necessary.
Pro Tip: In Japan it is common to discard the water you boiled the instant ramen in. Instant (in Japan) is fried in an industrial food oil similar to Olestra which can cause digestion issues like gas and other unpleasant things. Boil the soup water separately, rinse the noodles then combine. Drizzle half a teaspoon of toasted sesame oil over it at the end.
"Who puts mayonnaise in their Ramen?"
In Japan.. they put mayo on everything hahah
Very interesting recipe! Glad you showed it to us.
I used to put a bit of milk and butter in my ramen, it's the same effect. It gives it a bit of fat and flavor
@@Emot10ns milk + ramen definitively tasty. It make the soup much more flavorful.
From what I've heard, Japanese mayo is sweeter and creamier that regular mayo
Mayo with rice is really delicious as well. First tried it at a Japanese ramen restaurant as a side dish and I immediately fell in love with the combo. Recommend adding a bit of tuna into the mix for extra flavour. The one at the restaurant had cooked fish too but plain Mayo and rice is what makes it so yummy.
Hijikata from Gintama?
I've done this with Shin Spicy Ramen and it's so good! I definitely want to experiment with different Flavours/brands of ramen and see how it goes.
I will try that!
I was actually checking the comments if anyone had tried this! Thank you!!
Your definition of ”koku” made me think of unctuousness. A fat-based flavor profile that does that spreading you were talking about.
Great comment. I second this!
That was my first thought also.
You casually mentioning Adam somehow crack me up. Could you recommend some other cooking channels that you watch?
Love Adam! I enjoy this guy's channel. czcams.com/users/c%E3%83%AA%E3%83%A5%E3%82%A6%E3%82%B8%E3%81%AE%E3%83%90%E3%82%BA%E3%83%AC%E3%82%B7%E3%83%94 he gets drunk in every video
for ramen i really like ramen rotas czcams.com/channels/AVmlHjp-0ARZ7JwJOcWvpQ.html
Chinese Cooking Demystified will change your life if you're interested in Chinese food.
Try out J. Kenji Lopez-Alt also
@@48956l I'm seconding the Chinese Cooking Demystified suggestion.
My Name is Andong is amazing too.
Chinese Cooking Demystified is hands down one of the best channels out there. It's defs 100% the best one for Chinese Cooking unless you want to watch 王刚. Unfortunately his vids are in Chinese.😂
You suck at cooking
Alright so I did this but I used my homemade mayo and it was amazing. For a 5 minute recipe, I was really happy
Just tried this. It really added to the flavor of the broth. Yes, for the most part, the noodles tasted pretty much the same, but just that creamy coating of the broth/soup gave it a much better texture and mouth feel. I really enjoyed it. Will definitely do it again, but I have to get a good planer for my garlic to get it really fine. Thanks!
Science of Ramen sounds amazing, I'd love to know the details/history/science behind ramen. Details like that in full video format is something I'd love to watch.
I have to figure out how to present the info but there are a lot of things I've learned over the past year and a half that blew my mind when I learned about it
If you have issues with the egg scrambling in the bowl, I found that slowly ladeling the ramen water over the soup base mixture while whisking it helps it come out so creamy and smooth. Delicious recipe! My favorite instant ramen hack right now
I've been doing this for awhile now. It's delicious!! I use alot of ginger and buy it already grated in a tube helps when making ramen for my family of 6.
And I'm convinced Kewpie is the best mayo EVER! I drive over an hour away to the Asian markets to help support businesses here in Michigan.
Just finished eating this meal. It really is very good! I did not have that Japanese mayo, so I used regular Hellman's mayo which worked just fine. Also added sauteed veg and tofu, as well as some sesame seed oil in the broth. All I would say that was missing is some hot chili oil. But that's just me. Thanks for this!!
Eggs in Japan go through a lot of processing, making them safe(r) for raw consumption. Indeed, there are a whole bunch of Japanese foods consisting of raw eggs. As for "kokumi", every person has their own idea of kokumi, hence the confusion. I would describe it as thickness/richness. For example, I would describe prawn bisque to have more "kokumi" compared to watery prawn soup.
Yeah I live my life one raw egg at a time
The egg in the mixture is being cooked by the hot water…
@@SoybeanInTheMilk
Not enough to kill something like salmonella, I would think.
@@LSB001 i googled but info varies. one site said 165F instantly kills salmonella, which i believe could be reached in this recipe, but another said 167F for 10 minutes which i'm sure wouldn't be hit
I've made this twice now. It's so amazingly good. Much, much better than it deserves to be. Today I had a migraine all day, which means I normally can't eat anything. However, I somehow had a craving for ramen. Whipped it up and... just so delicious. Migraine vanished as well :-) If anybody is thinking "That can't possibly work", give it a try!
I love this hack. Makes the broth super silky and it clings to the noodles so much better.
Hello Way of Ramen-san. I am a university student struggling with my anxiety during an immensly difficult exam period. That being said, your videos are so entertaining and informative. I am putting together my first bowl of ramen following your videos! Ramen is my favourite food and the thought of enjoying my first bowl is so gratifying! Thank you for your good work!!
hey good luck man!
Recovering from surgery so I wanted something easy but tasty. I used a flavour packet from a Korean beef and also used half a tablespoon of gochujang.
When i poured the water in and mixed it i wasn't very excited. Then I tried my first sip and holy CRAP!!! I was blown away with how good this was. I didn't even sit down to eat it, I just smashed the whole bowl while standing at the kitchen bench. The garlic is a good touch aswell.
Thankyou for this mate, all the way from Australia, a long time subscriber and a huge fan of your work.
just when i wanted to go make instant miso ramen this video pops up on my phone. instantly tried it, it is really worth it!
wow that was quick!
Was it the same brand?
Oh shit, I use to do this with shin ramyun black but I would separate the egg white and yolk. The egg white would be poured into the boiling pot of seasoned water really slowly like making egg drop soup. If you whisk the egg white really hard before pouring into the boiled season water, it can change the texture of the egg white from dense to light and fluffy. Once that is cooked I poured the egg white/egg drop soup into the bowl with the raw egg yolk to make a creamy broth. The seasoning adds flavor to the egg white. Great video!
you're ahead of your time
“Please don’t add raw beansprouts into your ramen!” - I feel personally attacked...
Pretty easy to see why this would work. Mayo and egg add some creaminess/thickness to the broth, and also a bit of heartiness. Excellent hack - thanks for showing us!
"The whole Adam Ragusea thing" 😂😂
Lmao, that guy can’t even deep fry french fries properly, let’s not put him on too high a pedestal 😂
@@joycedonnelly9987 ...
the "Science of Ramen" series sounds super chill man i would love to watch that through and through!
I do a similar recipe except instead of mayo, I use some grated parmesan so it's sort of like a instant ramen ala carbonara of sorts. Works great with any instant ramen but I think it shines best with Shin Ramen. I also typically hold back on the water to have the soup base mixture to be on the saucy side of things.
Parmesan has lots of glutamates so makes sense it would make it taste good.
Some people call this mouthfeel "body"
its similar but it also the spreading of the flavor is an important aspect. its similar to body though.
based on the raw egg and mayo, sounds like maybe this is maybe more related to viscosity in the mouth? excited to learn more from future videos
@@caleblatreille8224 with whiskey, its usually referred to as creaminess.
@@WayofRamen It translates roughly to rich. Basically any velvety fatty liquid experience.
@@PeppaSauceQn onctuosity would be a good way to put it actually
Another little hack for this that is good is instead of pouring the noddle water in the bowl to mix with the egg, mayo and seasoning is once the noodles are done, let them sit for a couple minutes in chicken stock/broth and then pour the stock/broth into the bowl. Adds a little more flavor.
This method with curry powder added is also really good
Wow this had been one of my various instant ramen hacks and I didn't even know it was "a thing".
I just made this. I added extra white pepper to compliment the saltiness of the soup base.
kinda funny that I normally did an egg drop style to cook the egg instead of putting it in the bowl & let the hot water cook it LOL
Also, mayo itself is basically fat/oil & egg, so it does make sense & maybe even strengthen the egg flavor.
Tried this (along with a few other upgrades) in my most recent bowl of Shin ramen, absolutely fantastic. Possibly my favourite bowl of "upgraded" ramen I've had.
Honestly not too surprised - Mayonnaise is just egg, fat, and some sort of acid (usually vinegar), all of these things are classic ramen contributors, and everyone loves an emulsified tonkotsu etc. But I was surprised at exactly how much it contributed to the texture, will definitely be trying again!
Awesome to hear it works with out brands!
This is the best hack. I will never go back to eating ramen any other way now.
Im glad i found this channel. Im a sucker for ramen huhu its my all time fave comfort food. I dont know why but eating ramen makes me so happy.
"don't put raw bean sprouts in your ramen guys"
I went to a ramen shop once that put raw cabbage and sprouts in the miso ramen, I had to request it to be cooked and the waiter was like "o__O okay" lol, thanks for validating me 😆
eww what kind of shop was that?
@@WayofRamen it was in a small college town in the northeastern US so I didn't fault them too much haha. aside from that the food was pretty good
@@WayofRamen I never tried raw bean sprouts before, but I am curious to know why we shouldn't do it. Is it because of the flavor/texture or because of bacteria? I think it would benefit the video if you explain your way of thinking instead of saying "Don't do X or Y" ^^
@@thx4nothing It's probably a flavour/texture thing. Raw beansprouts have a very... raw and grassy flavour. They often come somewhat dirty as well, especially the root part if you buy a pack with them intact/uncleaned. If they aren't cleaned properly you taste that dirt a bit, and because the raw sprouts taste kind of flavourless it's not great.
They can also be a little 'rubbery' and overly-crunchy. It's a little bit like the texture of cabbage. When they're stir fried or boiled the texture improves immensely - they can easily absorb the flavours of any sauces/soups, and they become much more tender yet still hold some crunch.
@@thx4nothing It tastes bitter and feels weird in your mouth, like you'd imagine styrofoam to be, but harder.
Sorry i can't describe it any better. It's just a vegetable that isn't meant to be eaten raw. I don't thinik it's bad fpr your health though.
I've been doing this for ages with all sorts of instant ramen. At first, I was cracking the raw egg on top at the end a la TKG, then got even lazier and decided to mix the egg with the seasonings at the start and never looked back :D
That reminds me of my dirty from scratch hangover ramen. Saucepan, beef bouillon gelatin cube, miso, teaspoon of butter, boiling water, stir, spaghetti. Once the spaghetti are done, serve with corn, spring onions and a slice of ham.
Done in 5 minutes and probably my best selfmade hangover food o.O
That would probably do a number on a hangover
You should try ramen with sauce hollandaise - delicious !!!!
It totally works! I used 3 cloves of garlic because I’m Asian and I love garlic and they really add a spicy kick.
Remember: mayonnaise is just a mixture of oil, egg yolk and vinegar.
So using it as an ingredient in hot dishes really isn't that weird.
"Who puts mayonnaise in their Ramen?"
In Russia, Ukraine and Belaruss people put sausages and mayo in their insatnt ramen
Tried this with my stash of Sapporo, and all I can say is this is a solid 8.5/10 for someone craving a ramen meal when real ramen isn't available.
Thanks for the tip! I would have never found it on the Japanese language channels otherwise!
I would 100% watch a Science of Ramen series!!
I just made this and was very skeptical...but super surprised! It was an almost creamy broth because of the egg and mayo being pre-mixed. It became a very comfort food kind of thing. I will totz make this again~
Eyy thanks for trying it out
Cannot wait to try this!!!
would really appreciate a video about your home kitchen set up/ workflow and any handy gadgets/ style of bowls/ utensils you use, etc :) thanks for the great content
I'm living in a dorm with a common kitchen and I don't cook that often because I'm minimalist, so I'm subscribing to your channel to know the easiest way to cook Japanese ramen because I love this food so much!
EmmyMadeInJapan brought me here! I want to try this now too! :)
I’ve just made it! I didn’t have Japanese mayo, but I added Polish sesame mayo. Geez dats was amazing! Thank you so much for the tip!
Done this a few times now, and it's great! Definitely better with the Kewpie mayo, get that if you're going to try this. I also like to mince the white part of a green onion into the bowl with the grated garlic. Love the channel! Thanks for all the tips and inspiration!
I just tried this with a different ramen and it still works. Now I get it what you said about kokumi because of the mayo garlic and the egg.
I've put egg in my ramen for years, I also put dried seaweed snacks in the broth
I'm all in for Ramen Esoterica 😭✌
"why I put raw beansprouts in my ramen" - Adam Ragusea
Actually
"Why I season my beansprouts and not my broth"
@@bellenesatan Why i season my soil and not my beansprouts
@@yeoowoya LOL that's a good one!
@@yeoowoya Why I season the skies and not my soil
Why i piss on the floor not the toilet
The "japanese mayo goes with everything" thing is really being tested
Hahaha
The reason it's so good, no suprise, loaded with MSG (621). I stopped buying it for this reason. Also never use noodle sachets. We use bone broth/soy sauce/massel stock cubes/miso paste 👍🏼👍🏼👍🏼
I definitely will have to try this recipie. I can not find miso ramen here, but I will do my best finding miso. Thank you foe sharing :)
0:48 Oh wow I have the same grater, that's neat!
its super useful!
What’s it called?
I love to see a video of your pantry necessities for making ramen. Vanessa cities that you basically keep on hand and stocked in your pantry. And maybe some explanation on what they are would love to see those that video. All your videos are great keep making them
I just gave this a try with Samyang Ramyun(original flavor) and i was super impressed with the results, the flavor i got was something unique, kinda creamy but also very rich and it didn't taste like that kinda funny flavor eggs have sometimes, i definitely see myself eating ramen like this more often.
My left ear enjoyed this lol
Ears?-
Left ear gang!
Hahahaha I actually laughed out loud at the Adam Ragusea joke, very fitting lmao! This actually looks like it could be great, thanks a lot!
I think this hack works and gives you the mouth feel is because the mayonnaise and egg yolk adds that fatty component. The fat carries flavor, and coats your tongue and your mouth which gives you a satisfying flavor sensation. Thank you for sharing, I'll definitely give it a try someday.
Just tried it. Pretty good. I follow the hack of cooking the noodles for only 2 minutes for a firmer texture
Science of Ramen sounds like a really good idea! I love every single video you've made, I'm sure you'd knock that out of the park too!
The thumbnail got me clicking SO FAST
thanks very much
This channel is a GEM 💎 (I love ramen especially in college)
Thanks for watching! Not all the videos are for college kids but the hacks and easy recipes are great for them.
I occasionally put some white miso paste (half a teaspoon) into the pot with my noodles boiling and give that a good mix around while I stir my noodles.
I imagine combining with this new method could really help expand on the overall texture and flavor.
Costco on Oahu sells Kewpie Mayo. I am so stoked! I also got the instant tonkatsu bowl ramen from Costco. That is pretty good for a bowl ramen. I usually use Myojo Chukazanmai miso ramen. For me that is the best instant ramen.
lol I often put an egg and (spicy garlic) mayo in my instant ramen! Didn’t know it’s a japanese ramen hack 😄
Tried with with a different kind of ramen. Used sweet soy sauce, sesame oil, egg, regular Mayo and garlic. Amazing result. Definitely will make it again
Good tip about the bean sprouts. But that leaves me with a question. Are the bean sprouts at Pho places not raw then?
If you temper the egg by slowly adding the hot water it’s even better! The broth becomes very creamy. You can see in the video tiny bits of scrambled egg because the water was all dumped in right away.
Used light Helmans mayo, garlic & mixed in an instant miso soup with seafood instant ramen & it is sooo good 🥰
I tried it and it is surprisingly good!
You need to slowly add the hot water too the bowl while stirring with the chopsticks, or you'll get the egg to clump into a stands of egg, smaller than egg drop soup. You still and add slowly to get the egg to stay creamy. Another idea is using Sesame Paste instead of mayo.
I grow up having ramen with just flavor packet and/or some toppings such as chopped green onion, boiled egg, BBQ pork, vegetables. I also love to add some lime juice and fresh chili. Never have this kind of ramen hack. Perhaps I rarely include any kind of mayo in my diet and I prefer clear broth for my soups.
tried it with original flavor. Really good as well.
Tried this with what I had on hand: Regular mayo, Sapporo Ichiban Original flavor, and a few tsp of Korean doenjang to approximate a miso soup. It was actually quite good!
You make amazing videos! Thanks for your content!
Thank you very much for watching!
In my country we don't have some things but I'm pretty sure i did a good job. I used nissin demae ramen, helmans mayo if we're talking about different things. It tastes for some reason like my mom made cheese based spaghetti just there's also chicken there.
Reminded me of Hijikata from Gintama, adding mayo into everything
I wish Sapporo Ichiban was a brand that i could get anywhere close my location. Their stuff is just on a whole different level than anything else out there. I really don't get why Nissin is so popular here.
Uh, and count me in on that science video, I'm really looking forward to it!
Yea the maruchan brand is better than Nissin when it comes to readily available ramen in western countries
Yeah i tried this. Unfortunately not with instant ramen but rice noddles. Still nice for an egg enthusiast such as myself.
Tried it and really love it.
Done it so many times... lol broke looking for things to add to instant ramen... Mayo, egg, garlic, butter, hot sauce, canned corn... whatever I could find.. like you said, it’s always surprisingly good lol
Try it with miso paste (easier to get than miso flavored instant noodle). Love It!!! ❤❤😋
I would explain ‘koku’ as ‘depth’ ‘complexity’ or ‘with layers’. It can be felt with literal thickness of the liquid or flavor, for example Japanese people often say that the stock or gravy on the second day has more ‘koku’ than the very date it was made. Hope it gives you the nuance.
I can't believe how well this works. Seriously delicious. It completely transforms the shitty instant broth into something I actually wanted to finish & drink after my noodles & toppings were gone. Definitely not ideal if you're losing weight, it's so rich & thick lol. But then, you wouldn't be eating instant ramen in the first place probably.
I tried this with 1tsp minced garlic, 1 tsp of regular degular Mayo, and rice ramen from lotus food brand. Still came out great and had an unctuous mouth feel
Thanks for trying it out!
Instead of boiling the bean sprouts steam them over the ramen water for a few minutes before putting the noodles in. Maybe start with 550 MLS or 600. You'll need to experiment a little in the beginning to get it right but no separate boiling and all in one pot
Keep this channel up dude, we love it ❤️
Thanks very much!
I reccomend to put some toasted white sesame and some scallions into the "tare mixture" but if its too heavy and milky or too thicc i reccomend some citrus lile lemon or any acidic liquids into the tare mixture too
You can try this recipe with any ramen flavor. I made it with Nissin Chicken flavor noodles and it came out great. I used Hellman's Mayo instead of the Japanese mayo.
I tried it and ngl it was pretty good. Gave the ramen soup some richness! 10/10 recommend
Thanks for trying it out!
That Japanese term sound like something that is "unctuous"
I saw this hack on another channel too and really want to try it.
I actually just ordered some Kewpie mayonnaise. I've never even of heard of it before this recipe but I just tasted it and can't believe I've never had it before.
I love the vinegar taste. Very happy about that purchase.
Now I only need that brand of Ramen. I think I'll have to order online which kind of sucks because I've never tried it and need to order in bulk to get a decent price.
I was curious as to how important this actual ramen is for this recipe?
I already have several ramen brands in my house. Decent quality one's too like "Mike's mighty good ramen".
I don't think I have a miso flavor though.
Okay, so I am doing this right now using the same brand of ramen. The grated garlic does something to the flavor vs plain sapporo ichiban miso. Didn't have any vegetables on hand but I get the "mouthful-ness" you're referring to. It's garlicky, mild flavor of egg. Pretty good!
Thanks for trying!