Is This Still Ramen?

Does Ramen have to be Japanese? Can it be German? What if we adapt Ramen recipes to local ingredients? Ryan from @The Way of Ramen joins me on a quest into a fascinating culinary world.

Thanks so much Ryan, please check out his channel @The Way of Ramen for some of the best ramen content out there!
https://www.youtube.com/channel/UCuM3xKQ_D0RIMMSUh9AYxNA

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► Ramen Noodle Dough Recipe (per serving)
100g all purpose flour
2g gluten powder
2g baked baking soda
2g salt
38g water

► Asparagus stock
peels and trimmings from 500g white asparagus
1/2 cabbage, roughly shredded
500g asparagus, peeled
1 Tbsp clarified butter

► Shio Tare, Germanized
inspired by @The Way of Ramen
use 7-10% tare to stock
450ml water
70g sea salt
25ml Riesling white wine
25ml soy sauce
10g sugar
2,5g msg
dashi seasoning / powder for 500ml water

► German Breadcrumb Chiyu
Chicken skin from 3 whole chicken legs
1 onion
4-6 garlic cloves
(the above is your chiyu, reserve some of it)
2 Tbsp Chiyu
1 Tbsp Butter
1/2 Tbsp breadcrumbs

► Kassler Chashu
500g pork neck
10-15g smoked salt
1/4 tsp black pepper
1-2 juniper berries
1/4 tsp garlic powder
1/4 tsp mustard seeds
1/4 cup mirin
1/2 bay leaf
1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1/2 Tbsp liquid smoke

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► MY NAME IS ANDONG
Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.

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