Video není dostupné.
Omlouváme se.
Traditional Shoyu Ramen Recipe that's Ready in 2 hours
Vložit
- čas přidán 12. 08. 2024
- This is an authentic Japanese Shoyu Ramen recipe that you can make at home!!
It's relatively easy so good for beginner too!!
The Tare (Flavour base) is compatible with my past ramen recipes, so have a fun with it!!
📖FULL RECIPE: www.chefslabo.com/post/tradit...
🧑🍳About me: www.chefslabo.com/about-the-chef
🙏 Support CHEF'S LABO: www.chefslabo.com/support
💻 Website (Recipe blog): www.chefslabo.com/
📸 Instagram: chefslabo?...
🛍️ Official Store: my-store-ca2fa6.creator-sprin...
---------
[Other Ramen Recipes that you can use the Tare]
Rich Chicken Ramen: • Chicken Ramen Recipe /...
Tonkotsu Ramen: • Tonkotsu Ramen recipe ...
----------
How to reuse Kombu: • [Kombu Reuse] How to s...
--------
🍙 FAQ about the ingredients: www.chefslabo.com/general-7
FAQ examples:
-What is kombu?
-How much dashi powder should I use?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-Some Miso has different colour. Which one should I buy?
------
(Chapter)
0:00 Prepare Broth & Chashu pork
2:57 Break time
2:59 Shoyu Tare (Soy sauce Seasoning)
3:52 Flavour oil
5:12 Finish Broth & Chashu
7:14 Presentation
-------
[Ingredients] (4serves)
(Broth)
-Water 1900ml
-Kombu 16g
-Chicken breast mince 1200g (Quality is important)
-Pork belly 1kg (4-5cm / 1.6-2inch)
-Ginger 5g (as peeled)
-Green onion leaf 40g
(Shoyu Tare) *(In Japan, we pronounce "Sho-yu Dare")
-Water 150ml
-Kombu 4g
-Soy sauce 300ml
-Sugar 15g (1tbsp)
-Mirin 45ml (3tbsp)
-Sake 15ml (1tbsp)
-Garlic 10g (as peeled)
-Ginger 10g (as peeled)
-Green onion 30g
(Flavour oil)
-Decent Neutral oil 100-150g (Make sure it's not old)
-Garlic 30g (as peeled)
-Ginger 5g (as skin-on)
-Green onion 50g
(Topping)
-Nori sheet
-Green onion
----------
(Assemble: 1 serve)
-Ramen Noodle 130g
-Tare 2.5tbsp (37ml)
-Flavour oil 1tbsp (15ml)
-Broth: 300ml
----------
Ingredients (OUNCE version): www.chefslabo.com/post/tradit...
--------
👉[Other tips]
-If you soak kombu and water for the broth from the night before, it will be even tastier (And making Shoyu Tare at same time is the best)
--------
If you could learn something from this video, please be kind enough to hit the 👍 button!!
That helps this channel to keep going!!
---------
🍽 [The plates I used in the video] 🍽
You can check the detail from the link below
5 % off for any purchases with my promo code: CHEFSLABO
[My Ramen Bowl] musubikiln.com/products/red-b...
[Rice bowl] musubikiln.com/products/baiza...
[Black rectangle plate] musubikiln.com/products/hibin...
[Cat teacup] musubikiln.com/collections/yu...
*International Shipping available.
*Discount shipping for over 5000 JPY
*Free shipping for over 50000JPY
↑
(The website will show the price in your currency)
--------
*[About Copyright ]
All the contents I made in this channel (Includes videos, text, picture, etc) can not be used in any other forms without permission.
If you do, You will be at the risk of being charged with a CZcams Fair Use violation, or legal penalties. So please do not risk your life.
CHEF'S LABO videos are only available on CZcams.
If you find my contents in somewhere else, please contact me.
---------
BGM is provided by:
-MusMus: musmus.main.jp
-DOVA-SYNDROME: dova-s.jp
---------
#ChefsLabo
#ChefLabo
#ramenrecipe
#shoyuramen
There are lot more info in the description👀
概要欄にも色々のせてます👀
Thank you for watching!!
This is a good Ramen recipe if you've been looking for a real recipe but relatively easy!!
Hope you'll give it a try!!
Btw, last rice cooker recipe went well, so I'm experimenting a new one!!
Hope I can come back soon!!
Thanks as always!! I'll be back!!👍😉
ご視聴ありがとうございました！！
今回はしっかり本格的ですが比較的簡単なラーメンレシピのご紹介でした！！
お家ラーメンデビューを考えている方にとってとっつき易い内容だと感じてもらえれば嬉しいです！！
ちなみに、前回の炊飯器レシピが好評だったので、今第二弾を試作中です。
できるだけ早くまた投稿できるよう頑張ります！！
それでは！！👍😉
You are so welcome🥰
Thanks @@teresawilliams1865 !!!!
Thanks for the comment as usual!!
Appreciate that👍😉
@@CHEFSLABO I miss you, How was your new year? I was in bed sick with C19 for the second time( 🤒😷😮💨)
@@teresawilliams1865 You know what? I got the virus during the Xmas time too😅
It wasn't the best end of the year, but luckily we are still alive today👍😉
@@CHEFSLABO you are so right, I thank God every day too let me see a another day. Have a blessed night and be safe please.♡
So happy to see you on my feed again lol , hope all been well and looking forward to more wonderful food. Safe travels buddy.
Thanks!!
Yeah It's been busy but I could finally made one for you!!
Appreciate for the comment👍😉
Audibly gasped with excitement to see another one of your videos popped up on my feed. Hope you are doing well, and as always keep up the awesome work!!
Thanks!!
Yeah with the current competition, the amount of time I have to put each video to make good enough quality of video became much more😅 (Especially for this main channel)
But I'll keep coming up for you!👍😉
I'm so happy to see you back chef!! 100% gonna try this recipe
Thanks!!
Appreciate for the comment👍😉
This looks amazing, glad to see you back in the kitchen and behind the camera! Cheers from California
Thank you chef! Happy to see you back in my feed.
Thanks!!
Appreciate for the comment!!👍😉
Love shoyu ramen, this looks like a very easy recipe to follow and make on ones own, can't wait to try this!
No worries!!
Thanks for the comment!!👍😉
That looks easy enough, thank you Chef !
Welcome back @Generalmegazord!!
I'm so glad to see you again!!
Thanks for the comment👍😉
우와~ 너무 맛있겠어요.
꼼꼼하고 세심한 설명 감사합니다~👍
도움이 되었다면 기쁩니다! ! 코멘트 감사합니다! !
Looks very easy to make and great idea with the minced chicken 👍. Looking forward to make this dish, thank you chef Labo. I have made a lot of your recipes. All of them have been so very tasty. ❤🎉
No worries!!
Thanks for the comment!👍😉
Great to see you are back! I have two suggestions for new videos:
1. Miso Ramen (my favourite)
2. Uses for that boiled chicken mince.
Please consider. 🙏
Thanks!!!
Appreciate for the comment👍😉
Greetings from California USA ~ Very interesting & appealing to the taste buds 😋
Thanks as always Barbara!!!
glad to see you again here👍😉
You are a genius. ありがとうございます
ありがとうございます！！
I'm glad that you liked it!!😉👍
It's good to see clip in your charming style again. I prefer this version than the ASMR ones. I know it needs much more efforts but it worth it.
Thanks!!
Yeah I'm still learning and trying to make my video better every time.
(This is the word from my most respected CZcamsr Mr. Beast)
You know, sometimes news things goes well, but sometimes goes wrong.
ASMR didn't go well😅 But I learnt many things from it.
So it's ok😉 Thanks for the comment!!😉
형님 너무 잘 봤습니다.
디테일한 부분까지 콕 찝어서 얘기해주셔서 너무 고맙습니다.
한국에서 당신을 응원하겠습니다 😊
Bro, I really enjoyed watching it.
Thank you so much for telling me the details.
I will cheer for you in Korea😊
항상 잘보고 있습니다 ㅋㅋ
라보 최고 ㅋ
영광입니다! ! 코멘트 감사합니다! ! 👍😉
This is such a great recipe and video. It’s organized very well and explains steps in a logical manner, so thank you. Because we do not eat pork, I’ll have to figure out an untraditional shoyu recipe using only chicken. It looks doable, it just won’t be as rich, but that’s where the aroma oil can help.
No worries👍
I'm glad that you liked it!!😉
You can make chicken chashu from skin-on chicken thighs. For the broth try a soup chicken instead of a meat chicken, they’re usually older (=more chicken flavor) and fattier (=more aroma oil to scoop up).
Thank you chef! love all your recipes! I was wondering.. can I use olive oil or peanut oil or corn oil? which one is better?
I’ll say either corn oil or peanut oil will do👍
선생님의 간장라면 레시피로 제 삶이 달라졌습니다 감사합니다
merci !
vous êtes les bienvenus!!👍😉
Not all Heroes wear capes.. Thank you soooo much!
Thanks!!!
Appreciate for the comment👍😉
I'm going to try this!
What would be the difference between using chicken mince versus chicken stock?
Interesting question!!
Pre-packaged Chicken stock usually have western influenced flavour so that it matches well with western dishes.
But Ramen is an Asian dish. So you might feel weird or there's something wrong with the flavour if you used it.
hope this reply helps!!👍😉
Спасибо, шеф!❤ Я живу на востоке России, и я заказываю все необходимые ингредиенты для японских блюд из Японии. Вы повышаете мои кулинарные навыки! Благодарю!🤝
Я счастлив! ! Я обычный повар, но мне приятно знать, что мои рецепты пригодятся где-то в мире! ! Спасибо за ваш комментарий! !
❤❤❤❤@@CHEFSLABO
Ngon ngon quá👍👍❤❤❤❤
Hi chef, when do we leave ginger skin on or off? What is the reason or benefit?
Hi!! It’s skin off for this recipe.
I tried with skin too, but it released unpleasant bitterness (it could be depending on where it’s from. But I thought it’s just safer to remove skin anyway) 😀
This looks lovely. Might give it a shot sometime.
No worries!!
Hope you'll like it!!👍😉
Masakan enak
awesome recipe chef, please show tempura denzongpa recipe please
Thanks!!!
Appreciate for the comment👍😉
🍜👍
Thanks!!!
Appreciate for the comment👍😉
Oh thats a nice trick to use minced chicken.
Thanks!!
Appreciate for the comment👍😉
I don’t eat pork but I wanna try recook your recipe. Is it okay if I replace pork with chicken thighs?
Yes you can!!
It cooks faster than pork belly, so keep your eyes on it, and remove from the broth once it’s cooked👍😄
😢miss u so much
hi chef, may i replace the pork?
You can use Chicken instead😉, and cook until your liking, otherwise the same story👍
@@CHEFSLABO aa so the cook process are same like in the video? what if i use beef, is it same like i should fry the meat like in the video?
@@dzezejatnika4786 Maybe the flavour of the beef won't match well with the broth. So I recommend to use chicken or pork.
Cooking process is the same.
Only one difference is that chicken cooks faster than pork belly, so you just have to keep your eyes on the chicken, and remove from the broth when it's done to your liking.
Hope it helps!!😉👍
@@CHEFSLABO ok, thank u chef for answers my questions 🙏🙂
개맛있겠다..
감사합니다! !👍😉
I wish I had a butcher near me that I could buy pork belly from. It's not available in American super markets!
라면 한 그릇 먹기 너무 힘들다 ㅠㅠ
밥솥으로 만들 수 있을지는 아직 약속할 수 없습니다만, 라면의 레시피도 어쨌든 시작해 보네요! !😉👍
I'm 90 percent sure your in Australia
Yeah I'm in Sydney mate!!
And like everyone else, I love Bluey 👍😉
@@CHEFSLABO I use alot of the same ingredients you do except I have no idea where you get your kombu it's way better quality then the stuff I get
@@CLFS If your kombu doesn't release as much umami as you wish, try to use more than what's written in the recipe👀
I also use cheap Korean brands in my everyday cooking, and usually use about 1.3-1.5 times more than when I use Japanese kombu.
Hope this reply helps!!👍😉
@@CHEFSLABO thanks for that I definitely will the stuff I get lacks that white powder stuff on it that I see on yours and I imagine that's where the flavour is
@@CLFS Yeah that white powder on kombu is something unique of Japanese kombu (I guess. No scientific researches here 😅)
But Korean stuff or other cheap products still does the job if you just put more on it👍