How to make Japanese Niboshi Shoyu Ramen - 煮干し醤油ラーメンの作り方 - Original Recipe - No MSG

Hello, in this video I will show you how to make authentic Japanese Niboshi (Dried Fish) Ramen from scratch using all-natural ingredients with no MSG added. The preparation time is about 2 days as you will need some time to make dashi, and ajitama. If you wish to learn how to make ajitama (Flavoured Egg) please refer to my other video. Hope you enjoy the video, click Like if you do! Please do subscribe for more videos. Feel free to also leave a comment for request of any ramen recipes. Thank you! Ingredients Used: RAMEN KAONASHI STORE - https://ramenkaonashi.stores.jp/ KOIKUCHI SHOYU - Soy sauce - http://bit.ly/3oqRJVU USUKUCHI SHOYU - http://bit.ly/39b3B81 KATSUOBUSHI - http://bit.ly/3s6DnMr RISHIRI KOMBU - http://bit.ly/3noibOz Dried Fish Mix - http://bit.ly/3oCRBCA NIBOSHI - http://bit.ly/3os94h4 HOSHI SHIITAKE - http://bit.ly/3nkqESU Ramen Sauce - Mirin 400ml, Koikuchi Shoyu 250ml, Fish Sauce 50ml, Utsukuchi Shoyu 100ml, Sea Salt 45g, Rock Sugar 30g, Vinegar 15ml Ramen Noodle - Flour 300g, Water 130ml, Salt 5g, Kansui 5g Ramen Soup - Dried Shitake Mushroom 2 Pieces, Kombu 1 Sheet, Water 2L, Niboshi 100g, Mixed Dried Fish 100g Recipe Details : http://ramenkaonashi.com/how-to-make-... --------------------------------------------------------------------------------------------- HP : http://ramenkaonashi.com/ Instagram :   / ramenkaonashi   ---------------------------------------------------------------------------------------------