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- So many niece and nephew asking Uncle Roger
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to review Nick DiGiovanni making ramen.
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- Ramen. I've been wanting to make this forever,
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but now is the time.
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- This guy Harvard graduate,
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Master Chef finalist,
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and have the smoothest baby face out there.
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Fuiyoh!
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Let's see how he do.
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Before we start,
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my nephew Nigel
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trying out new character on his podcast.
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He is Uncle Roger long lost Italian cousin.
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- No, no!
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- Zio Ruggero!
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- Why?
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- Because people be (beep) up carbonara!
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No no no!
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No cream in carbonara!
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Mamma mia!
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Link in description.
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Give the clip a like.
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Maybe he will review bad BBC Food carbonara video.
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- I know so many of you have asked for ramen
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for so, so long.
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So today we're making tonkatsu ramen.
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- What he say? What he say?
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- So today we're making tonkatsu ramen.
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- Tonkatsu...
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Nephew Nick, I think you mean tonkotsu.
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In Japanese,
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ton mean pork.
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Kotsu mean bone.
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So tonkotsu ramen makes sense.
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It pork bone ramen, but katsu mean cutlet.
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So tonkatsu mean fried piece of pork.
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That completely different thing.
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Say it properly.
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Tonkotsu, tonkotsu.
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- I've already started a couple of things.
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So for now let's pop back to yesterday,
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when I hadn't shaved yet,
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and we'll go to an Asian market.
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So we've just pulled up to this -
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- This is him with stubble. Hmm.
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Uncle Roger can grow better beard than you.
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Haiyaa.
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- Unique and awesome ingredients here.
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So the first things we're going to grab
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is a bunch of pork bones and chicken bones
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with that really flavorful stuff.
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- Pork bone, chicken bone: correct.
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But Nephew Nick, iron your shirt.
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Haiyaa.
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What graduate can't afford iron?
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- It was like negative 8 million degrees in here.
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I'm frigid.
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- Oh, you should join team Auntie Helen.
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She frigid also.
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- Well, we got the pork belly, so let's get home
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and make some ramen.
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There's nothing like a good Japanese eggplant.
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Got to find a place to put this for the drive.
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- Ugh. Uncle Roger wish I didn't see that.
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Nephew Nick, apologize to the children.
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Haiyaa.
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- I'm going to start making that amazing ramen broth.
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First, I'm going to go in with all my chicken wings.
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Next I'm going to start taking these pork hocks
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that we got from the Asian grocery -
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- Pork hock?
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- As you can see here,
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there is some meat on the outsides there,
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but you've got a nice big chunk of bone in there
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with tons of flavor.
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- No, no, no. Pork hock, too much meat on there.
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You should be using pork bone, not pork hock.
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If you make tonkotsu broth with hock,
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you're going to have too much meat falling off from broth.
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Make it dirty.
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- Once I've tossed in all of those pork bones
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I'm going to go ahead
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and add my last bit of protein in there,
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which are duck wings.
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- Duck wing?
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Nobody use duck wing for tonkotsu.
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Haiyaa...
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We use pork bone and maybe chicken bone,
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but I think Nephew Nick want to kill all the animal.
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Why don't you put elephant wing in there also?
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- I'm going to cover all of this up
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with some nice cold and crisp water.
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Then crank up the heat
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and bring this to a nice rolling boil.
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- Niece and nephew, screenshot this image,
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and send to your weakest friend,
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because this is weaken's worst nightmare.
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They see that even dead animal have more company than them.
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(air horn blasting)
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- Once this has come to a rolling boil,
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clear off some of the scum
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that begins to form on the top.
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Some people will tell you to rinse this all the way out
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but I like to keep all the flavor of this stone
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there from the bone.
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So I don't like to rinse it out.
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- No, no, no.
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You have to rinse out.
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Otherwise your broth gonna be so dirty.
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Haiyaa.
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Look at your water.
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Look at your water.
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It's so pink already
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because there's so much scum in animal bone.
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It look bad, but it also taste weird.
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You need to soak water overnight,
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throw water away,
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clean the bone,
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and start over with fresh water.
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Haiyaa.
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Uncle Roger predict Nephew Nick broth
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gonna be so dirty.
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Let's see if I correct.
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- Now is when we let this go overnight for 12 hours.
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- Okay, 12 hour, okay.
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- Next we'll do our chashu pork belly.
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Now this part you don't have to do overnight
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but I'm going to sous vide it to get it really soft.
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- Ooh, he sous vide pork belly.
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This nephew so fancy.
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♪ Fancy ♪
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- So I'm going to let this go overnight as well.
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This pork has been very bad,
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(slaps pork)
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so we have to tie it up. First -
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- Ugh.
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(slaps pork)
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- Ew.
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Don't spank your dinner.
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Get room and spank your girlfriend.
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Leave the poor pork alone.
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- For our sous vide,
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the first thing we'll do
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is put this finally rolled up pork
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into a nice large bag,
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add four cloves of garlic
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a few hunks of ginger,
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green onion,
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soy sauce.
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- Ingredient not bad. Okay.
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- One third cup of this extremely pungent fish sauce.
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- Fish sauce a bit weird.
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- Sugar, about a half a cup or so.
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Then, inside the bag,
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we're going to massage the heck out of our meat.
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- Stop it.
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Stop it.
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Haiyaa.
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Are you making cooking video,
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or auditioning for Bang Bros?
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I feel bad for this guy girlfriend now.
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I think he will do to girlfriend
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what he do to pork belly.
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Spank her,
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tie her up,
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and dip her in fish sauce.
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That actually sound quite nice.
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(sexy music playing)
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Sorry, children.
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(beep)
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- Now we're going to roll this up extremely tight -
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- Okay. But at least he marinate the meat.
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So not like Jamie Oliver.
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White pork belly.
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- And cook this overnight for about 12 to 15 hours.
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Okay. It's the next morning.
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I was tending to that ramen broth
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throughout the night.
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- Oh really?
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I thought you will be spanking someone.
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- Now, we blew the fuse three times last night.
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Let's start with our soft boiled eggs.
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Now that our water is boiling,
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we're ready to add those eggs.
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But first we're going to add
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about a tablespoon or two of vinegar
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which is actually going to prevent
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running of the whites -
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- Runnning of the whites.
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That what Uncle Roger call every marathon ever.
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- I'll drop in my six eggs,
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place on the lid.
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But we're going to do it
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for six minutes and nine seconds,
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which I promise you,
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(record scratch)
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it sounds silly,
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but it's the perfect time
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for a soft boiled egg.
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- Six minute nine seconds.
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Haiyaa.
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Another dirty joke by this guy.
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I can't believe this guy video.
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Dirtier than my Nigella Lawson video.
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- Here I have a really cold ice bath.
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- Good, good.
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Good technique.
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- Straight into the ice bath to halt their cooking.
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For our ramen egg marinade,
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we'll combine three quarters cup of mirin,
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quarter cup soy sauce.
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- Good.
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- Dark soy sauce.
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If you can't find dark soy sauce -
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- Ingredient all correct.
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- Now it's time to peel our eggs,
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but I just wanted to show you guys first,
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how perfect that yoke on the inside is.
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- Mm.
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- I told you it's amazing
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- Uncle Roger feel like I need shower
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after watching this video.
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- Drop them right in that soy bath.
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I'll cover these with plastic wrap
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and allow them to soak for several hours.
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- Ah! Niece and nephew.
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You see this.
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If you use plastic wrap like this,
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the top of it won't be marinated
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because it touching plastic,
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not the liquid.
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It will have one white spot on it.
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Pro tip: Use paper towel.
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Like how Way of Ramen channel do with egg.
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- Our eggs are all set.
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Next, we're going to make our tare.
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- Ah! He making tare.
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This already better than Jamie and Nigella ramen.
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Tare is the soul of ramen.
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It the flavoring for the broth.
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- First, we're going to start with our dashi.
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Add about three and a half to four cups of water,
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three sheets of kombu
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and really let this heat up,
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but we don't want to boil it.
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- Correct. Don't boil kombu.
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- Basically, dashi is this
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umami-packed Japanese soup stock.
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It's used in so many different things.
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And this is how we're going to build the foundation.
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- This guy really loves shot of his hand.
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So many close up of his hand.
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Is he hand model or something?
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Imagine if Uncle Roger make cooking video.
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And all you see is:
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- Cup of bonito flakes.
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- Okay.
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- Dried shiitaki mushrooms.
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I'll turn off the heat and set it aside.
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Once that incredible dashi is done,
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we'll strain it into a nice large -
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- Oh, pot too fast.
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Some liquid fell out.
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Don't waste food.
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- We're now keeping about two cups of our dashi.
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We'll create our tare by adding one cup of soy.