Keizo Shimamoto Teaches me How to Make a Shoyu Ramen (Pro Recipe)

Summary

In this video, the host collaborates with renowned ramen chef Keizo Shimamoto to make a simplified yet flavorful version of double soup shoyu ramen. Keizo, famous for his ramen burger and Ramen Shack, guides the host through a time-intensive process involving a unique tare, chicken-based soup, dashi, and aromatic oils. Despite a few home-cook mishaps, the final dish showcases the importance of time in creating rich, layered flavors. Keizo's approach highlights the deep connection between patience and ramen perfection, leaving viewers with a new appreciation for the craft.

Takeaways

• 😀 Keizo Shimamoto is considered one of the greatest ramen chefs in the U.S., with a unique approach to ramen making, including his famous ramen burger.
• 😀 The recipe for double soup shoyu ramen requires a lot of time and patience, with multiple steps and ingredients, including some uncommon items like chicken feet and kombu.
• 😀 The tare, or seasoning base, is made by combining soy sauce and mirin, letting it steep for a week, then adding kombu and shiitake mushrooms to enhance the flavor.
• 😀 The chicken stock for the ramen soup uses chicken feet and whole chickens, requiring long cooking times (6-12 hours) at a low simmer to extract maximum flavor.
• 😀 The dashi, or broth, is prepared with kombu and shiitake mushrooms, followed by katsubushi (dried bonito flakes) for a smoky, umami-rich finish.
• 😀 Keizo recommends preparing two oils for the ramen: a chicken fat-based oil (chiyu) and a shallot oil, which contributes both flavor and aroma to the ramen.
• 😀 The soup is strained multiple times, and aromatics like napa cabbage, garlic, and ginger are added during the final stages to impart freshness and complexity to the broth.
• 😀 The ramen noodles should be cooked separately and added to a bowl with the tare, soup, and additional toppings like chashu, menma, and green onions.
• 😀 Keizo emphasizes that time is a critical ingredient in ramen-making, with long cooking processes contributing to deeper, more complex flavors.
• 😀 Despite some imperfections in the execution, the final result was still a delicious bowl of ramen, highlighting the importance of technique, time, and patience in making great ramen.

Q & A

Who is Keizo Shimamoto, and what is his significance in the ramen world?

Keizo Shimamoto is a renowned ramen chef in the U.S., widely considered one of the best in the country. He gained fame by inventing the ramen burger and running the popular Ramen Shack in New York, which became a mecca for ramen enthusiasts. His influence is notable in both traditional and innovative ramen techniques.

What is a 'double soup' ramen recipe, and how does it work?

A 'double soup' ramen recipe combines two separate broths: an animal-based soup (in this case, chicken stock) and a dashi (seaweed and shiitake mushroom broth). These two are combined to create the final ramen soup, offering a deep, layered flavor profile.

Why does the tare (seasoning sauce) need to sit for a week?

The tare is made by blending two types of soy sauce, which are then allowed to sit at room temperature for a week. This time allows the flavors to meld together, enhancing the depth and complexity of the seasoning, a process Keizo believes is crucial for achieving the best flavor.

What is the role of chicken feet in the stock preparation?

Chicken feet are used in the stock to add gelatin, which helps create a rich, silky texture in the broth. Keizo uses a significant amount of chicken feet to achieve a full-bodied, smooth consistency in the stock.

How long should the chicken stock be cooked, and why?

The chicken stock should be cooked for a minimum of 6 hours, but ideally between 8-12 hours. This long cooking time allows the flavors to fully develop, with the gelatin from the chicken feet enriching the stock, creating a complex, hearty flavor.

Why is it important to control the temperature of the stock and dashi?

Maintaining the stock and dashi at the correct temperatures (around 95°C for the stock and 60°C for the dashi) ensures that the flavors are extracted efficiently without overcooking or causing bitterness. This precise control is key to producing a clean, balanced broth.

What are the aromatics used in the stock, and how do they affect the flavor?

The aromatics for the stock include napa cabbage, garlic, and ginger. These ingredients are steeped in the broth for 15 minutes to infuse the stock with fresh, crisp flavors, which adds brightness and complexity to the overall soup.

What is 'agenegi,' and how is it prepared?

'Agenegi' refers to crispy fried shallots, garlic, ginger, and green onions, which are used as a topping for the ramen. These aromatics are fried in vegetable oil until they reach a toasty, golden brown color, adding texture and a deep, savory flavor to the dish.

How does Keizo Shimamoto's approach to ramen emphasize the importance of time?

Keizo believes that time is the sixth component of ramen. He emphasizes slow cooking and allowing flavors to develop over long periods. This patient approach leads to richer, more complex broths and a more refined final dish, showing that time itself is an essential ingredient in ramen.

What is the final step in assembling the ramen, and how are the flavors balanced?

The final step involves combining the heated dashi and chicken stock in a bowl with tare and chili oil, then adding freshly cooked noodles and toppings like cha shuu, spinach, and agenegi. The balance of flavors is achieved by the precise layering of the tare, broth, and toppings, with the shallot oil providing a final fragrant finish.