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Making the LEGENDARY Taishoken Mori Soba Tsukemen (with Erik Bentz of Cafe Mochiko) Analytics Table

Income Estimates for Making the LEGENDARY Taishoken Mori Soba Tsukemen (with Erik Bentz of Cafe Mochiko)

Based on this YouTube video's total view count of 416K views and industry-standard rates, the estimated total earning is $291 - $832 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

About Making the LEGENDARY Taishoken Mori Soba Tsukemen (with Erik Bentz of Cafe Mochiko)

Explore Making the LEGENDARY Taishoken Mori Soba Tsukemen (with Erik Bentz of Cafe Mochiko) with 416,235 views, 10,615 likes, and 347 comments. Experience the impact of this video content that has captured audience attention.

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 Follow Erik on instagram! https://instagram.com/erik_bentz https://instagram.com/mochikocincy Thanks to Senpai Kai for some of his footage! https://www.youtube.com/channel/UCt80koRTG61DmNCp4oybLSg Kazuo Yamagishi-san is known throughout Japan as the God of Ramen. He was Japan's first true celebrity ramen chef. in the 1960s he invented a style of ramen he called morisoba which eventually became the genre of ramen now called tsukemen. In this video I attempt a home version of this legendary dish with a recipe written by my ramen buddy Erik Bentz of Cafe Mochiko in Cincinnati Ohio. Erik is a phenomenal chef and its no surprise that his recipe helped me make one of the best things I've ever made, ever. Ingredients: Noodles: 600g ap flour 400g cake flour (Swans Down?) 15g salt 14g sodium carbonate 20g whole egg 400g water Soup/chashu: 6# chicken backs (or whole chicken or chicken quarters) 4 liters of water 5# pork shoulder Garlic, ginger, negi 25g konbu tare: 750g kikkoman or yamasa soy 10g kombu 15g dried shiitake 12g sea salt 15g brown sugar 50g mirin 20g apple cider vin Sweet vin (amazu): 130g rice vinegar 17g salt 70g sugar sall piece of konbu Bowl assembly: 20cc of chiyu/lard aroma oil 30cc of shoyu tare About 1/4-1/2tsp sweet vin A pinch of ichimi Spoonful of ground katsuobushi 180cc of soup 200g noodles. Taishoken Omori challenge is 640g

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