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  • - So many niece and nephew asking Uncle Roger

  • 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

  • throughout the night.

  • - Oh really?

  • I thought you will be spanking someone.

  • - Now, we blew the fuse three times last night.

  • Let's start with our soft boiled eggs.

  • Now that our water is boiling,

  • we're ready to add those eggs.

  • But first we're going to add

  • about a tablespoon or two of vinegar

  • which is actually going to prevent

  • running of the whites -

  • - Runnning of the whites.

  • That what Uncle Roger call every marathon ever.

  • - I'll drop in my six eggs,

  • place on the lid.

  • But we're going to do it

  • for six minutes and nine seconds,

  • which I promise you,

  • (record scratch)

  • it sounds silly,

  • but it's the perfect time

  • for a soft boiled egg.

  • - Six minute nine seconds.

  • Haiyaa.

  • Another dirty joke by this guy.

  • I can't believe this guy video.

  • Dirtier than my Nigella Lawson video.

  • - Here I have a really cold ice bath.

  • - Good, good.

  • Good technique.

  • - Straight into the ice bath to halt their cooking.

  • For our ramen egg marinade,

  • we'll combine three quarters cup of mirin,

  • quarter cup soy sauce.

  • - Good.

  • - Dark soy sauce.

  • If you can't find dark soy sauce -

  • - Ingredient all correct.

  • - Now it's time to peel our eggs,

  • but I just wanted to show you guys first,

  • how perfect that yoke on the inside is.

  • - Mm.

  • - I told you it's amazing

  • - Uncle Roger feel like I need shower

  • after watching this video.

  • - Drop them right in that soy bath.

  • I'll cover these with plastic wrap

  • and allow them to soak for several hours.

  • - Ah! Niece and nephew.

  • You see this.

  • If you use plastic wrap like this,

  • the top of it won't be marinated

  • because it touching plastic,

  • not the liquid.

  • It will have one white spot on it.

  • Pro tip: Use paper towel.

  • Like how Way of Ramen channel do with egg.

  • - Our eggs are all set.

  • Next, we're going to make our tare.

  • - Ah! He making tare.

  • This already better than Jamie and Nigella ramen.

  • Tare is the soul of ramen.

  • It the flavoring for the broth.

  • - First, we're going to start with our dashi.

  • Add about three and a half to four cups of water,

  • three sheets of kombu

  • and really let this heat up,

  • but we don't want to boil it.

  • - Correct. Don't boil kombu.

  • - Basically, dashi is this

  • umami-packed Japanese soup stock.

  • It's used in so many different things.

  • And this is how we're going to build the foundation.

  • - This guy really loves shot of his hand.

  • So many close up of his hand.

  • Is he hand model or something?

  • Imagine if Uncle Roger make cooking video.

  • And all you see is:

  • - Cup of bonito flakes.

  • - Okay.

  • - Dried shiitaki mushrooms.

  • I'll turn off the heat and set it aside.

  • Once that incredible dashi is done,

  • we'll strain it into a nice large -

  • - Oh, pot too fast.

  • Some liquid fell out.

  • Don't waste food.

  • - We're now keeping about two cups of our dashi.

  • We'll create our tare by adding one cup of soy.