Better than Ramen, Japanese Master shows me ultimate Udon Noodle technique | John Quilter
Vložit
- čas přidán 3. 08. 2024
- This is my Chef Visit series where I go to some of the best chefs in the world to understand the techniques behind the plates of delicious and unbelievably tasty food they serve. This dish is Masaki Sugisaki of Dinings London Kamo Nanban. A Udon noodle soup with duck dashi stock and 14 day aged dried, smoked duck. Everything, yes everything is made from scratch and yes its tasted as good as it looks.
Subscribe: bit.ly/JohnQuilterSub
Check out my TopVideos! bit.ly/JohnQuilterTopVideos
FOLLOW ME
Twitter - / foodbusker
Instagram - / foodbusker
Facebook - / foodbusker
GET IN TOUCH AT: enquiries@foodbusker.com
~~~~~~~
#udonnoodles #JohnQuilter
I'm a British chef, entrepreneur and make films about food on CZcams. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
Ramen Japanese Master Chef shows me how to make Udon Noodles, aged duck Kamo Nanban | John Quilter
• Better than Ramen, Jap...
John Quilter
/ foodbusker
![The moment we stopped understanding AI [AlexNet]](http://i.ytimg.com/vi/UZDiGooFs54/mqdefault.jpg)
Hi, Food Busker. My husband and I have known and have been watching your channel for over 4 years. Ideas and presentation of material are worthy of a Discovery Channel. I don’t understand why CZcams doesn’t recommend your channel to people, allowing it to grow, gain views and followers.I wish you big changes! Greetings from Belarus!
Man I love this series! Especially how you pay respect to the people you are there for and don't put yourself in the center of attention.
this video is one of my favorite food busker video now
Boom 💥
14:52 The happiness on the chef's face seeing your appreciation is gold! Loved this vid and looking forward to more.
You are such a great communicator John.
Peace.
John gets inside one of the top restaurants in London and gets praised and complimented for just helping out, that's a talented man!
I love how John is respectful and honours the tradition of Japanese cooking while articulating his passion (and his own skills) with the chefs of this Video. Masaki Sugisaki is a great teacher. Keep spreading the love John aka Food Busker.
Nice one mate
This is EXACTLY what I want to see on youtube John. Masterclasses with Chefs. Step by step education.... Love it.
Man that duck breast got more attention that a lady at a fancy spa . If I were John I would almost be afraid to taste it lol.
It was Devine
@@foodbusker great content chef keep it coming
It’s 4am at the place where I am and you’re responsible for my late night hunger
Ah sorry not sorry 😀
It’s crazy how much tradition there is in making something so elusively simple like noodles! Great video - loved it!
Nice one
I love Kamo Negi. Both duck and leek works really well together, the sweetness but sharpness of the leek help cut down the gameness of the duck.
"I'm Japanese, always be nice" 🙏🙏
Hahahaha
Another great video John. Looking forward to the next one
Geat video! Love the chef and seeing the detail that goes into each bite!
Nice one
Hi John, I'm a massive fan of your quality work. This is up there with your best videos mate. Keep up the great work.
superb skills, very generous to share, thankyou
Nice one
Amazing video John! Keep up the good work!!💪🏽💪🏽💪🏽
it's amazing how much time and attention to detail with careful effort goes into producing one simple bowl of Japanese noodle (not Ramen)!
Bilderbuch-Ramen.
Love it. I wish I could taste it; damn corona.
Great chef, love how he shows his "tricks" or "secrets" which is just an incredible attention to detail combined with food physics par excellence.
That duck, man!
I love it when you do this kind of video chef. The mastery and respect are different levels.
Great to see you back!
Thanks mate
stunning piece of cookery technique. More please Mr. FB. Shame I'm in Montreal, otherwise would have made a special effort to eat this chef's food. I'm an ex Londoner. Just wow!!!
amazing video, loved it!.
Booooom
Such a great video. You're spoiling us, John!
🙏🙏🙏
Everything in this video is amazing 😍😍🔥🔥
Great vid: good food, sense of humour, informative. Keep up the good magic!
Thats the stuff I´m willing to pay expensive prices for. Sadly its becoming very rare to find stuff like this where I live.
You’ll have to make it chef! All the best
It's "just" flour, water and salt, and they transform it into a masterpiece. I can't help but admire Japan cuisine's attention to detail and respect of the food.
Yea it’s pretty incredible tbh
This is the first video I've come across from you since the FoodTube days. Really loved the video and the attention you gave to the process of preparing each component! Plus, it was really well shot and edited!
this could be the best thing i've ever seen so far, i don't know what i'm going to eat in the next three day i might go fasting
this is fantastic. 😍😍😋😋
Solid stuff from an excellent chef and his mate!
💪💪💪 nice one bro
This so beautifully shot and edited!
Nice one the man like Ashley Day doin a good job
Awesome vid 👍
Sweet be Jesus..My weekend chore 😁 Miss you John. Take care Nick
Thanks for educating me & sharing your epic day 🙌🏻🙌🏻🙌🏻🥇
Nice one chef
J.Q.
Always the utmost flavor that can be punched into any serving fit for a King!!! You are the Umami guru. ;)
I too remove my shoes when I make 2min noodles. Love your work chef. Cheers from Aus
Thanks chef
Great vid 👌🏽
Thanks mate
You deserve so much more attention, the way you treat food and share your experience, my gosh, soo fucking good
Nice one bro
very nice looking meal, well done
Nice one
Damn I want to taste that!
It was 💯
great stuff jawn boi. I think this might be your best video. well done to all involved
Thank you very much appreciate the praise
Increase the peace!
How funny, was just wondering about where you've been earlier today. Lovely video as always John 👍
Nice one
Really interesting to see the level of craft and dedication put in to make (what on the surface may seem like) a simple dish. The technique and invention was amazing and great to watch. Well-captured!
Nice one 👍
True art!
Thank you chef
Thank you and the resturant for showing this :)
It’s our pleasure glad you liked it
John's at it!
💪👍
Well done. Man, I'd like to eat that dish at that restaurant.
Amazing video John, loved it, now up to try to imitate at home🤤😅
Good luck 🤞
Chef Sugisaki laughing at you trying to twist the udon just made my day 90% better. Not even halfway through the vid.
Booom 💥
Great video as usual. Get out on the street again and busk those recipes that you are so amazing at. Now is the time.
Thanks Nathan
Nom Nom 🤤
Coolll. Would love to go there somedayy and have a taste, mann. I wanna recreate something like this. So inspiring. Thanks Food Busker and the chef. You're the best!! :3
Wow I missed so many videos. I havent gotten notifications for this channel in forever.
Welcome back onboard
Flashbacks to when the candidates in Space Brothers bonded over making Udon.
The best ramen I had were from a small shop in Paris, but I have never tried udon noodles. Now I really want to. Thanks John!
Udon is 💯💥
yes
Please make more of this type of video.
💯👌
Love the video guys, man his voice is soothing. Any idea where you can get that flour in the States? Looks very tasty!!
Nice one. Chinatown will have it
That cold smoke is the coolest thing ever
Yes very cool
Great video and the duck and noodles look amazing :o
Oh I have to wait about 4 days to eat it :(
Hahaha exactly
Missed you mate
Good lord that looks tasty
Oh it was ding aling
never thought to use starting fluid to cool food down and stop the cooking process
Dashi + Sousvide?!?
Mind blown
Yes 💯 amazing
Man, gonna try making these beauty, but with chicken😁
HEY ! I have the same socks xD
this is good shit
Well said
What restaurant is this mate? I need to try that duck
Question resting the flour for 6hours and 18hours …. At room temperature or in the refrigerator? Thanks… hope to hear from you.
Udon is my favorite and this looks amazing. I know slurping is the tradition but it makes my skin crawl and my hairs twitch.
Hahaha so interesting what different cultures bring up in us. 👍👍👍
hi , i want try it , what are the quantities for the Udon ( water / flour / salt ) ..thanks
Seems like the amount of sesame oil will overwhelm the dashi
It didn’t
ウドンと言うより名古屋のきしめんのよう。鴨はウドンではなく蕎麦で食べるのが一般的だから、これは海外向けにアレンジしているように見えます。
tasty udon depends on the flavour of the steppings.
Looks good, but better than ramen? Come on !!!!!!!
hi this is covid season. would you like to try some noodles I made with my feet?
It's only good if Uncle Roger says so!!!
Hehehe
as a professional ramen chef...how dare you
Really?
@@foodbusker Really! You've got to cover more ramen dude! Go visit Matsudai Ramen in Cardiff they're the absolute bomb
All that work, the bowl of noodles should cost about a 50 quid.
You are a lucky man i wish i was in your shoes the gift and knowlèage thèy give you to pass on änd you do street busker you family be safe my your god Go with you kev kevkev
please do not say that Ramen shops especially in Japan don't pay attention to their noodles! it's insulting. proper Ramen shop are as demanding of their noodles as they are of their broth. you should kinda take it back. ps, it's also true or Soba shops.
looks like you missed out some important ingredient in that bowl.. the heat flavour. Sesame oil is not a good ingredient for a perfect bowl of soup noodle and he put too much
You should show the master how it’s done oh mighty Savior
@@natbarron 🤪
Ah it’s much to do about nothing. It’s just noodle soup.
Yeah cos there is no other way to make this, than some guy stepping with his feet on the dough .
Even noodles are woke now
Those masks are causing you more harm than good, chef.
Agreed
Sorry lost interest as soon as I heard slurping.
Why? It’s rude not to slurp when eating noodles in Japan