How to Make Shoyu Ramen (RECIPE) Collaboration

Delicious soy sauce-based ramen you can make at home. Subscribe for more videos! http://goo.gl/18SB8p

*This is a collaboration video made at YouTube Space in Tokyo during the Youtube NextUp 2016 Creator Camp. *

A big thank you to our team members Kojocho, Shitosarinashiyo and Susuru TV, our instructors and everyone who worked behind the scenes. Finally a big thank you to YouTube for choosing us to take part in this amazing opportunity!

We also played major roles in everyone else's videos so make sure to check them out.

Kojocho https://youtu.be/tc4-Log9vgg
Susuru TV https://youtu.be/f7tUlXb984k
Bikatsu Danshi https://www.youtube.com/watch?v=a4j6QooDGhA

(SHOYU RAMEN RECIPE)
Shoyu Ramen (soy sauce-based) is considered the most typical ramen in Japan. Getting the best balance of flavors is crucial. Most Japanese never make ramen at home because of its complexity. However if you don't have access to good ramen shops in town, now you can make it at home. This recipe makes 2 servings but you may want to double the recipe once you master it as it does take some time. Also, adjust the seasonings to your preference by adding more soy sauce if you find it too bland.

Ingredients: (serves 2)
egg noodles ( ramen noodles )
1 lb / 500 g chicken wings
1 onion
1 scallion
3 cloves garlic
1 stub ginger
1/4 oz / 7 g konbu
1/4 oz / 7 g dried sardines
dried chili
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
1/2 tsp salt
2 tbsp vegetable oil
2 tbsp chopped green onions
toppings such as egg, char siu, naruto, etc
water

Directions:
First put konbu and dried sardines in 2 cups of water and soak for at least 8 hours, preferably overnight in the refrigerator.

To make the soy sauce soup base, combine soy sauce, mirin, sake, salt and 1/3 cup water in saucepan. Simmer for 10-15 minutes or until reduced to about a third. Set this to the side.

Cut onion into quarters and cut scallion in half. Reserve half to the side and chop up the other half. Cut garlic cloves in half. Slice ginger.

In a pot, combine chicken wings, onion, garlic, ginger, a half scallion and 6 cups water. Bring to boil and skim off the foam that collects on the surface of the water. Slow boil for 15 minutes. Skim off some fat off the surface and refrigerate. Reserve this fat for later. Simmer the soup for 2 hours.

In the meantime, let's make the chili oil. Combine 2 tbsp vegetable oil and chili and heat until fragrant. ( 1-2 min ) Add in chopped green onions and stir fry until slightly brown. Set aside to cool.

Strain the ramen soup in a mesh strainer lined with paper towels. Add the clear soup back into the pot. Discard konbu and sardines and add the stock to the pot. Simmer on low.

Boil your ramen noodles according to package directions. Make sure to drain well as you don't want to dilute your ramen soup.

In the meantime, add your soy sauce soup base, reserved fat, chili oil and soup stock in each ramen bowl. Give it a quick stir to combine all ingredients.

Add your well-drained ramen noodles into the soup. Top with your favorite ingredients and serve immediately.

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