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

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