Ultimate Shoyu Ramen - Triple Stock System with Alkaline Noodles

Rest after kneading before final thinning

Allow gluten to relax

Spaghetti cutter attachment for square noodles

"Give it a little rub" (starch on rollers) - "Feed it in keeping it taut"

"Give it a little rub"

Visual cue after Addition 1: "Feathery" texture

"Flour is going to start looking very feathery, like little tiny feathers" - **Meaning:** "Water has been thrown all over the place"

"Flour is going to start looking very feathery, like little tiny feathers"

Kansui = defining element of ramen noodles

"The defining element of the noodles in ramen is this alkaline salt solution" - **Components:** "Sodium carbonate and potassium carbonate"

"The defining element of the noodles in ramen is this alkaline salt solution"

Sodium carbonate = silky texture

"Sodium carbonate kind of gives it a silky texture"

"Sodium carbonate kind of gives it a silky texture"

Potassium carbonate = brittle texture

"Whereas potassium carbonate gives it a more brittle texture"

"Whereas potassium carbonate gives it a more brittle texture"

Dissolve completely before adding to flour

Sodium carbonate + salt + water - "Whisk it until they're fully dissolved, which takes about a minute"

"Whisk it until they're fully dissolved, which takes about a minute"

Tapioca starch creates firmer gel than wheat

"Tapioca starch produces a firmer gel when cooked than...wheat starch alone"

"Tapioca starch produces a firmer gel when cooked than...wheat starch alone"