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.

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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-...
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HP : http://ramenkaonashi.com/
Instagram :   / ramenkaonashi  
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