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At traditional Yakitori shops, every part of the chicken is used. On my previous tutorials we've skewered everything from the innards, the skin, and even cartilages. At Yakitori shops, the chicken bones are saved to make soup served at the end of the meal. In this video, I'm joined by Keizo Shimamoto aka Goramen, who is considered one of the best ramen chefs and expert in the US. Keizo shows us how to make a simply Shoyu Ramen using the chicken bones left from our Yakitori dinner combined with my 3.5+ years Yakitori Tare as the base Tare for the soup.

Ingredients:
Bones from Yakitori Chicken Breakdown - Tutorial: [ Ссылка ]
Yakitori Tare - Tutorial: [ Ссылка ]
Koikuchi Shoyu - Like Kikkoman
Ramen Noodles dry or raw
Grilled Chicken Breast
Ajitama Marinated Eggs - Tutorial: [ Ссылка ]
Green Onions

Follow Keizo Shimamoto @goramen: [ Ссылка ]
Check Out @WayofRamen YouTube channel for more Ramen knowledge and tutorials: [ Ссылка ]

Yakitori equipment in the video are available on the Yakitoriguy Amazon Shop
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By subscribing to this channel to be notified about new videos and live tutorials. Also follow @yakitoriguy on Instagram for all the various behind the scenes tips and my latest updates!

Support the channel with Chickens:
If you're enjoying the tutorials so far and interested in supporting this channel for more videos, I have a page where you can donate some chickens! Every chicken counts. Thanks!
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Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression.

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