to review Nick DiGiovanni making ramen.

- Ramen. I've been wanting to make this forever,

but now is the time.

- This guy Harvard graduate,

Master Chef finalist,

and have the smoothest baby face out there.

Fuiyoh!

Let's see how he do.

Before we start,

my nephew Nigel

trying out new character on his podcast.

He is Uncle Roger long lost Italian cousin.

- No, no!

- Zio Ruggero!

- Why?

- Because people be (beep) up carbonara!

No no no!

No cream in carbonara!

Mamma mia!

Link in description.

Give the clip a like.

Maybe he will review bad BBC Food carbonara video.

- I know so many of you have asked for ramen

for so, so long.

So today we're making tonkatsu ramen.

- What he say? What he say?

- So today we're making tonkatsu ramen.

- Tonkatsu...

Nephew Nick, I think you mean tonkotsu.

In Japanese,

ton mean pork.

Kotsu mean bone.

So tonkotsu ramen makes sense.

It pork bone ramen, but katsu mean cutlet.

So tonkatsu mean fried piece of pork.

That completely different thing.

Say it properly.

Tonkotsu, tonkotsu.

- I've already started a couple of things.

So for now let's pop back to yesterday,

when I hadn't shaved yet,

and we'll go to an Asian market.

So we've just pulled up to this -

- This is him with stubble. Hmm.

Uncle Roger can grow better beard than you.

Haiyaa.

- Unique and awesome ingredients here.

So the first things we're going to grab

is a bunch of pork bones and chicken bones

with that really flavorful stuff.

- Pork bone, chicken bone: correct.

But Nephew Nick, iron your shirt.

Haiyaa.

What graduate can't afford iron?

- It was like negative 8 million degrees in here.

I'm frigid.

- Oh, you should join team Auntie Helen.

She frigid also.

- Well, we got the pork belly, so let's get home

and make some ramen.

There's nothing like a good Japanese eggplant.

Got to find a place to put this for the drive.

- Ugh. Uncle Roger wish I didn't see that.

Nephew Nick, apologize to the children.

Haiyaa.

- I'm going to start making that amazing ramen broth.

First, I'm going to go in with all my chicken wings.

Next I'm going to start taking these pork hocks

that we got from the Asian grocery -

- Pork hock?

- As you can see here,

there is some meat on the outsides there,

but you've got a nice big chunk of bone in there

with tons of flavor.

- No, no, no. Pork hock, too much meat on there.

You should be using pork bone, not pork hock.

If you make tonkotsu broth with hock,

you're going to have too much meat falling off from broth.

Make it dirty.

- Once I've tossed in all of those pork bones

I'm going to go ahead

and add my last bit of protein in there,

which are duck wings.

- Duck wing?

Nobody use duck wing for tonkotsu.

Haiyaa...

We use pork bone and maybe chicken bone,

but I think Nephew Nick want to kill all the animal.

Why don't you put elephant wing in there also?

- I'm going to cover all of this up

with some nice cold and crisp water.

Then crank up the heat

and bring this to a nice rolling boil.

- Niece and nephew, screenshot this image,

and send to your weakest friend,

because this is weaken's worst nightmare.

They see that even dead animal have more company than them.

(air horn blasting)

- Once this has come to a rolling boil,

clear off some of the scum

that begins to form on the top.

Some people will tell you to rinse this all the way out

but I like to keep all the flavor of this stone

there from the bone.

So I don't like to rinse it out.

- No, no, no.

You have to rinse out.

Otherwise your broth gonna be so dirty.

Haiyaa.

Look at your water.

Look at your water.

It's so pink already

because there's so much scum in animal bone.

It look bad, but it also taste weird.

You need to soak water overnight,

throw water away,

clean the bone,

and start over with fresh water.

Haiyaa.

Uncle Roger predict Nephew Nick broth

gonna be so dirty.

Let's see if I correct.

- Now is when we let this go overnight for 12 hours.

- Okay, 12 hour, okay.

- Next we'll do our chashu pork belly.

Now this part you don't have to do overnight

but I'm going to sous vide it to get it really soft.

- Ooh, he sous vide pork belly.

This nephew so fancy.

♪ Fancy ♪

- So I'm going to let this go overnight as well.

This pork has been very bad,

(slaps pork)

so we have to tie it up. First -

- Ugh.

(slaps pork)

- Ew.

Don't spank your dinner.

Get room and spank your girlfriend.

Leave the poor pork alone.

- For our sous vide,

the first thing we'll do

is put this finally rolled up pork

into a nice large bag,

add four cloves of garlic

a few hunks of ginger,

green onion,

soy sauce.

- Ingredient not bad. Okay.

- One third cup of this extremely pungent fish sauce.

- Fish sauce a bit weird.

- Sugar, about a half a cup or so.

Then, inside the bag,

we're going to massage the heck out of our meat.

- Stop it.

Stop it.

Haiyaa.

Are you making cooking video,

or auditioning for Bang Bros?

I feel bad for this guy girlfriend now.

I think he will do to girlfriend

what he do to pork belly.

Spank her,

tie her up,

and dip her in fish sauce.

That actually sound quite nice.

(sexy music playing)

Sorry, children.

(beep)

- Now we're going to roll this up extremely tight -

- Okay. But at least he marinate the meat.

So not like Jamie Oliver.

White pork belly.

- And cook this overnight for about 12 to 15 hours.

Okay. It's the next morning.

I was tending to that ramen broth