【超簡単レシピ】水からスープを作る塩ラーメン！つじ田創業者の激うまレシピ

【超簡単レシピ】水からスープを作る塩ラーメン！つじ田創業者の激うまレシピ

Wow!! Delicious. Basically, it’s just comprised of water, salt and Ajinomoto (seasoner). Welcome! Ramen, please. Tsukemen. Takechanmen. This much of my emphasis. With my “vibrato” on, it’s time for me to cook what I am good at. If you just see this introduction, and mostly know what I’m going to cook, you must be really someone, who has already subscribed, for us. Today, I’ll show my Shio Ramen (salt Ramen). What I am very good at. Ramen, anyway. Well, I am really going to cook Shio Ramen. Real one! Tastier than ones that you’ll see in an ordinary Ramen shop. I’ll make, very handily. Please keep watching this video. Let me say this first. One that I introduced in this channel before. Independently. Just for 3-4 months. A limited, independent version of Shio Ramen of Ajisai… I couldn’t beat. But it is very easy to make. And such a delicious Shio Ramen. Thus, you’ll feel like making it by yourself, I guess. Please watch this till the end! I’ll first introduce its ingredients. Please see the overview column, too. Firstly, I’ll get to its soup. Look. Its base (stock) is water. To be made just from water! It is of salt, nonetheless. Shio Ramen. Salt will be of course put in. You guys might think that this salt is a “special” one… But, honestly, any salt would do. Some Ramen shops proclaim they use This and that “rock salt”. But we’ll boil Ramen for “hours”, where types of salt wouldn’t matter. This is actually “refined salt”. Let me haul in Ajinomoto, too. And some liquor (Japanese one). Then, sesame oil. Salt already in will be melted, smoothly. By mixing like this. Lightly. Then, Put this to the oven. As it will be heated here, your salt doesn’t have to be melted into it completely, at this time. Lastly, a little pepper. About this much. Mix it a bit. If you just see this, you don’t really understand what’s going on. A little ambiguous feeling. This will, later, be changed into a delicious soup. Let me cut ingredients, then… But I don’t have any kitchen knife!! I got it. Onion: 1/4. Let me cut it. Here you go: 1/4 onion. Next, “Sliced pork back ribs” that I love. I use these often. Pork back ribs are… “left” in your kitchen, unused, often. I always say this, but When they are heated, they will “shrink”. So, cut them into large pieces. A little. Well. Then, let me fry them. Spread salad oil first. With a little low heat. What I’m going to do is to put the flavor of garlic and ginger into it first. With low heat, ok? Good flavor. I will put all of the ingredients into it! Meat first. Onion. Bean sprout. All of them will be fried. Now, you can make your heat stronger. While frying them lightly like this. Flare is in! Those vegetables are getting soft…, when That soup we’ve prepared should come in. We’ve got onion, bean sprout, pork and soup made purely from water. Just water. These ingredients’ taste will be elicited. This part of oil should be made like milk (emulsified) against soup. Have that image. Higher heat comes in, here. Then, don’t hesitate to put soup. No problem. Then, stop the heat here for now. Put while “flexing” them a bit. Then, they’ll mingle “smoothly”. You don’t have to do anything else. Just “leave” them. And wait. Noodles are done, too! Look so tasty. And don’t forget to use butter, too, which works well on salt. The rest is green onion. Also, don’t forget to “place” a bit of ginger on Shio Ramen, in fashion. Like this. A little ginger. You’ll eat your Shio Ramen while mingling it, later. A special technique. Bring it! (Clunk) (Clunk) (Clunk) It’s time to eat it up! Looks so delicious! First, let me eat without melting ginger, as it is… Ginger not to be melted. Wow!! Delicious. Tasty. Let me eat noodles, too, as they are. So delicious! So tasty! Just water, you guys. Only water has been used, but such tasty Shio Ramen has been made. Then, let me melt ginger. While doing so… Well. You should do this when you get a little bored with its taste (without ginger). Like this. Great! Ginger melted will give it a “punch”, which in turn makes it more delicious. Well, you guys. You have watched this video so far. I’ve basically just used water, salt and Ajinomoto. Sesame oil was added to soup, at least. In a nutshell, It is about how to make it “as simply”, by combining all these ingredients. Non-pros often mention such and such ingredients produced in what land being needed to make it delicious. Often. But basically, just combining them like this will enable you to make such delicious Ramen with cheap inputs. That’s the way it should be. As far as salt goes, some prefer one taken from deep sea, French something, branded one, and so on. But it’s just refined salt, which should be “enough”. Other ingredients can “cover” its lack of brand. You’ll heat it anyway. That much. Types of salt wouldn’t matter. My point is frying ginger and onion first with oil, when you don’t want to “rush”, but you should cook, with patience, with low heat to “transfer” the flavor of ginger and onion to the oil. The flavor of Ramen depends on if they are transferred to the oil used. Then, instantly, you should fry meat, onion and bean sprout “fast”, but lightly, where fat of port will join. That fat from pork will be emulsified into water, which in turn create “depth” of its taste, and “width” of its flavor. Therefore, that process is very important, I guess. Please don’t forget to do that. Important! Let me talk about noodles. We are a pro. We order noodles to such a specialized manufacturer, which of course would taste good. But you’ll cook at home. Ones sold in supermarkets should be enough. Not much difference. Those would do. Let me talk about taste. If you, for example, do not like salty one much, or one with too strong taste, see the overview column, which explains how to reduce the amount of salt to use, or increase, if you like it saltier. For it to suit your preference, you can arrange it. The amounts listed in the overview column are FYI (not exact). Please adjust the amount of salt, especially if you like it less salty. Another point is, which is also true for my Tsukemen, that squeezing citrus Sudachi onto noodles will change the taste of my Tsukemen in the middle of the process, which helps “design” one that you can eat up without getting bored. Therefore, please put ginger on this Shio Ramen and start eating. If you get a little bored, “melt” it. And keep eating, without getting bored, until the end! That’s my first-rate idea. So, when you eat this, do not forget these points, either. Enjoy eating it! You’ve kindly watched this video fully. If you love it or feel like cooking it yourself, subscribe and press “Like”, please. You can also leave some comments, or requests for my recipe, which I’d be glad to accept, anytime. So, please. That’s it for today. I’ve introduced “genuine” Shio Ramen you can cook at home. Thank you very much for watching!

水から作る塩ラーメンなんて美味しいの？
って思うかもしれませんが、これが美味しいんです。
ぜひ一度作ってみてください。
………………………………………………………………………………………………………

【辻田雄大】
公式IG：https://instagram.com/tsujita_1210

株式会社おいしいプロモーション共同会長
株式会社TKB代表取締役社長

日本のつけ麺界の風雲児。2005年若干２５歳にしてつけ麺つじ田を開業。
2011年アメリカ西海岸へ進出し、ラーメン・つけ麺ブームの火付け役。
東のIPPUDO、西のTSUJITAと呼ばれている。
日本国内店舗において１５年間毎日行列が絶えず、またLos Angelsの店舗でもオープン以来１０年間行列のできない日はない。
現在ではラーメン業態だけではなく寿司、和食、中華等の業態も手掛け、グループ年商８４億円、店舗数８２店舗。現在７カ国にて事業展開中。

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【材料】
水 340cc
塩 小さじ2弱
味の素 ひとつまみ(1g)
酒 小さじ4
ごま油 大さじ2弱
コショウ 少々

ニンニク 1片
生姜小さじ1
豚バラ 50g
サラダ油 30g
もやし 50g
玉ねぎ 1/5
ネギみじん お好みで
麺 1玉

・トッピング
バター 1㎝　お好みで
生姜　お好みで

#バズレシピ#料理 #つじ田 #塩ラーメン#レシピ