Making a LEGENDARY Shio Ramen Soup (Sano-san Recipe)

Minoru Sano is a legendary Japanese ramen chef who was decades ahead of his time. This is my attempt to recreate his recipe for his shio ramen soup. This was from an old book or magazine and I'm sure his recipe at his shop was not exactly this, everyone has secrets, but my God, it was amazing. But there was a catch. This soup must be eaten the day its made. It loses a lot of flavor if you rest it.

Ingredients

Shio Tare (You probably want to scale this down too, it makes a lot and its expensive to make):
500cc dashi
- 35g mejimaguro-bushi
165g salt
100cc sake
30cc mirin
10cc vinegar
30cc koikuchi shoyu

Soup (scaled down):
1kg chicken backs
330g chicken feet
330g pork femur bones
66g pork fat
2/3 onion
2/3 carrot
1 garlic
15g ginger
1/4 cabbage
1 long green onion
16g dried shrimp
4L water

Dashi:
26g konbu
2 dried shiitake
1L water
33g katsuobushi (thick cut)

[boujeebaboon]

1:54
dude: wow this ramen is so good
Sano: stfu
dude: yes chef

[multatuli]

Ramsay: yelling at his cooks 🚫
Sano: yelling at his customers ✔️

[dogmaatan]

I am a Japanese who likes ramen. The secret of Mr. Sano's ramen is the part where pork bones and chicken bones are boiled separately. In my memory, pork bones are 6 hours and chicken bones are 1.5 hours. The reason for this is that the two materials have different odor times.

[CaptainWumbo]

You fool, he didn't yell at those children because he hated them, he yelled at them because he needed their tears for the broth.

[doubleclutch]

Best Ramen I experience in Japan was from a small, busy, tiny shop all by itself next to the main road. The soup was so full of flavour, unlimited noodle and the fat droplets floating on the top. The chef would fling the noodles from the kitchen, fly the noodles though the air, the waiter would catch the flying fresh noodle in a metal basket and place them gently in your bowl of soup. Jaw dropping taste with a jaw dropping price so low.

[musikSkool]

My biggest cooking secret is "add chicken to your chicken". The more types of chicken you add the better. If you have the time, extract from the bones, add different brands of dried bullion, add different brands of chicken base. Layer the flavor. You can also add garlic to your garlic; dried, roasted, fresh minced at the beginning, fresh minced in the middle, fresh minced at the end, dried in the middle, fresh roasted garlic powder, lightly fried garlic powder. That lightly fried garlic powder is incredible stuff. I learned that trick from Indian curry. My most recent discovery is adding spices to a fry or boil on the top, and then letting them sit on the top for a minute or so before mixing them in. I have no idea what is going on, but there is more flavor somehow.

[wunkskorks]

I can’t even imagine the amount of flavor packed into that broth. That’s an insane amount of strong ingredients for a relatively small amount of liquid. Good video

[suzusuzujuicy]

Sano is a thousand times more intimidating than Gordon Ramsay

[Trendnet]

Respect for anyone who got patience to cook food that takes more than 20-30 mins.

[fgc-linux]

I laughed so damn hard when the poor guy @1:55 tried to compliment him and he responded "shut the fuck up! Eat quietly and shut up!" If I was there I would've gotten kicked out for laughing so hard.

[Jacob_G]

when you're so intimidating you're called A DEMON. you know you've made it in life

[pamelaguerra]

"if you're like me you just gotta use what you have" sano-san sounds like the kind of guy who would not be okay with that

[salvatorenostrade]

Use a cheese cloth with a strainer right under. The integrity and clarity of the soup should be incredibly beautiful.

[impracesive]

I need a Sano-san inspired ramen anime immediately after watching this video

[jakemahathy]

I tried making this. It was my first attempt at ramen. In hindsight, it probably wasn't the best one to start with. But I've serious watched this video 100 times and I just had to try it. I too am limited on the amount of ingredients I have access to where I am, so I did the best I could with it. It actually turned out very nice and made my house smell amazing. I made lots of mistakes with the scaling of ingredients( first time, remember) so I think I used a bit too much cabbage. But it still turned out ok. Definitely golden and beautiful to look at.

[Obscurity.x]

Customer: “Chef, This soup is really good!”
Sano-San: Shut the FUCK up!
Customer: 0-o
Sano-San: Eat quietly! Shut up!
Customer: I hate my life.

[BlackBearInvesting]

Hey! Nice video. Here is why the second day soup tastes different:
1. The components that make up the flavor of your stock are split into water soluble and oil soluble. The water soluble components are the sweet, salty umami bitter etc and these compounds bind to the water molecules. The oil soluble compounds are what makes up most of the “flavor” you identify like chicken (sulfur) pork etc etc. As your soup cooks oil comes out of the meat and picks up the oil soluble flavors from the other ingredients. Some of these fats remain in what appears as the “water” part of the soup. This is because the gelatin in the soup acts as an emulsifier and traps some of the oils coming out of the meat. As the soup settles overnight more oil will separate from the “water” and rise to the top. This leaves the water element of the soup having less “flavor”. This is also why shio ramen is so difficult. Most stores counteract this by using a 2 batch system for shio ramen. They use the stock made in a previous day, remove the oil and then add fraction of the same ingredients in a cheesecloth bag when heating/serving it the next day. Having more gelatin in the soup and using reverse osmosis water also helps it retain dissolved oils. The other thing about Sano sans recipe and all other shops is that they also make a super concentrated version of the broth that is added to the tare. Sake or other alchohol should be used in the tare as well for the alchohol soluble flavors to be extracted from raw ingredient. I hoped this helped.

[Dirtyshinobi]

So Sano is basically the soup nazi from Seinfeld but in Japan.

[skepticfucker]

I'm drooling from the shot of the first ladle of broth.

[nagistratos]

Anyone reminded of that Seinfeld episode of the soup nazi?