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

When it comes to ramen in the US, there isn't anyone quite like Keizo. He is widely considered by a large number of hardcore ramen nerds to be one of, if not the best ramen chef in the country. He honed his craft working in ramen shops around Japan and within a few months of returning to the US, he invented the ultra viral ramen burger which landed him on national television. His shop, Ramen shack was a mecca for ramen nerds throughout the world and people would travel and wait in line to eat one of his bowls of ramen. though the new york shop is closed forever, he is bringing the shack back later this year in southern California.

Ingredients:

Tare:
600ml Marudaizu Koikuchi Shoyu (丸大豆　醤油)
65ml Hon Mirin
10g Aged Sea Salt
20ml Thai Fish Sauce

Chicken Stock:
2 Whole Chickens (10lbs)
5lbs Chicken Feet
8-9L Water
Large Handful of Chicken skin
1/2 Head Napa Cabbage
1 Bulb of Garlic (cut in half)
50g Ginger (Peeled and sliced as thinly as possible)

Dashi:
5L Water
50g Ma Konbu
25g Dried Shiitake
65g Katsuobushi

Shallot Oil:
250ml Vegetable Oil
100g Shallots
25g Ginger
25g Garlic
25g Green Onions

Final Bowl:
100ml Dashi
200ml Chicken Stock
20-22ml Tare
10ml Chiyu
5-10ml Shallot Oil

Toppings:
Chashu
spinach
menma
green onions
narutomaki
age negi
nori

[nataliachi]

He said he wanted a ramen that would be easy for us to make at home then proceeded to give me the most complex recipe I've ever heard 😭🤦🏿‍♀️😂

[waterisnotwet]

Keizo Shimamoto is a legend! So cool to see you two collaborating

[hankhillz]

Made by a kind of crappy home cook? Be kind to yourself brother. You're a great cook. You continue to challenge yourself. The words we say about ourselves come back to our lives. Don't downplay your skills. Thanks for continuing to make all this awesome content. Love your channel.

[susangarland]

Because I'm a mom and can't help myself: Please place a damp kitchen towel or a couple layers of damp paper towel under your cutting board to stop it from slipping around while you're cutting. Much less chance of hurting yourself.

[leocooking]

Me: I wish had the time to make ramen.
Also me: watching ramen videos for more time than it takes to make ramen.

[nintandao]

Just made this for Christmas dinner for the big family gathering earlier tonight. Turned out beautifully and was a long + fulfilling journey from start to finish. Thanks for the video, made it a lot less daunting coming from someone who's never made any soup ever

[jamesye]

Just made this ramen! Wow! it was light but still packed with flavor! Definitely a lot of work, but it was worth it. I also scaled down this recipe but still have enough ingredients for the rest of the week

[chrisw]

Holy crap. I've had the honor of eating Keizo's ramen a few times... it was the peak of my new york city-isolated life's ramen experiences. RIP Ramen Shack. Thrilled to see this video title!

Edit: Oops-- misspelled his name.

[jeffhlewis]

Been away from Ramen-making for a bit, but coming back to WoR feels like home. Appreciate your humble approach to the process (don't be so hard on yourself!). We all benefit from the awesome community that you've had a huge part in building.

[DanielsGongBang]

It's so awesome to see you and Keizo collaborating! His recipe is great, I really want to know how he makes his bowl of ramen. For me, seeing the process or even just the recipe of how certain dishes are made makes me appreciate it so much more. Many great chefs will put days for a very small difference and it's those small differences that accumulate that makes such a big difference at the end. Keizo seems like someone that does not have a limit on how far he would go, if that can give even a slight improvement on his bowl of ramen. I hope he will release a cookbook some day. I would purchase it on an instant.

[makanih]

RIP Tare. May you remain in the sink and the table.

[nhrdy]

I used to visit ramen shack whenever I made it to NYC, and finally moved here late last year... guess it's time to pack up and move to LA

[TheHungryFerret]

His ramen was amazing here in NYC, i used to go 2-3 times a month.

[joshuawilkinson]

I’ve made this a couple times now. It just hits so hard every time. Thankyou much ❤

[romanfambach]

dude i love this content, also nice way of filming this piece. good pace and i like the way you narrated it. dude well effin done!

[adrian.munteanu-mcbk]

Culinary from Japan simply the best Art ....Love four Japan Culture and Culinary Art from Romania 🇷🇴

[zeke]

Finished making this today for dinner, was very good shoyu ramen. I pretty much followed all the steps as best I could, didn't use 5lbs of chicken feet though, about 2lbs of boneless ones. Used the noodle recipe as well, did 400g ap flour, 40g bread flour, 40g 00, 10g semolina.

[hanu]

making ramen for the first time with this recipe! halfway done and everything smells delicious already 😊

[therenaissanceredneck]

This popped up on my algorithm today. It’s a must try for me. The basic thing for an amazing ramen is time spent making your base components. Looks effen amazing.

[LJ_SK]

Just found out that Keizo's new Ramen shop is opening 15min from where I live, i'm beyond excited!