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

Follow me on instagram: https://instagram.com/wayoframen Support the Channel on Patreon: https://patreon.com/wayoframen Shop way of ramen: https://wayoframen.com/shop My Podcast: https://anchor.fm/wayoframen 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. Follow Keizo on instagram: https://instagram.com/goramen 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