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instant Ramen is just one of those
things that everybody's had and while we
all may have different opinions on it I
think we can all agree on one thing it
can be better so for your viewing
pleasure and the pleasure of my wife's
stomach so we're going to make three
different Bowls the first your 10-minute
typical spruced up instant Ramen the
second an hourong of our time dedicated
to taking something from okay to that's
pretty good and finally the third a
dayong labor of love that probably won't
be worth it but will probably be
delicious and to keep it fair each Bowl
will have to use the noodles and the
soup base now for this first Bowl we're
pretty limited by time so we really only
have about as much time as it takes to
boil the water but I'm just going to let
this burn on the back burner so we can
use this one to make some
spam now I know a lot of you have
thoughts on spam some are right some are
wrong but at the end of the day if you
don't like it just keep trying until you
do now we're just going to go ahead and
sear that in the
skillet and then remove it and now that
our water is up to Temp we'll drop in
our noodles I'm also going to add in a
whole egg and let it cook a little with
the noodles that way we can crack it
later it doesn't all fall apart now
we'll just slice up some green
onions and once our noodles are nice and
alente we're just going to move them
over to the Bowl and now we're just
going to remove that egg add in our
packet
seasoning a little chicken buan powder
and some soy
sauce now we'll just crack in that
egg and would you look at that I was
totally wrong and it's stuck to the
inside of the shell
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cool and now that that yolk is mostly
set we're just going to add in our broth
to our
noodles add in our spam some of those
green onions a little bit of chili oil
and some shuted nuty now m look sad but
don't worry there's always something
sadder I've had better but I've also
made worse so you know it's something
now for our next Bowl because we have an
hour I'm going to go ahead and make some
soft oiled eggs I took these out about
10 minutes ago now I'm just going to tap
on the bottom until I hear a nice little
click like that it'll just make it
easier to peel
later now after about 6 and 1/2 minutes
go ahead and move those to a ice bath
and in the same water blanch some washed
B Choy which take about a minute then
move those to the ice as well now we're
just going to salt and white pepper both
sides of a skin on chicken thigh and
then lay it in skin side down in a cold
pan now you're going to want to slowly
bring the heat up to render out the fat
and the chicken
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skin once your skin is nice and crispy
go ahead and reduce your heat and finish
cooking through and once the thickest
part of your thigh reaches a temp of
like 160 remove it and let it rest now
go ahead and fill your pot back up with
water and try not to spill any and bring
it to a boil while you wait go ahead and
prep the rest of your toppings I'm going
to have the bok choy
and carefully peel the eggs beautiful
now I'm just going to slice some green
onions opening them up layering them on
top of one another and then carefully
slicing them long
ways then I'm just going to place them
in the ice water until they're nice and
curly and now that our water's boiling
noodles in I'm also going to slice up
some kamaboko which if you don't know is
just fish cake made with a blend of
white fish and we're going to slice up
our chicken and once those noodles are
cooked move them over to your bowl now
into your pot you're going to start off
with some hondashi which is basically
just an instant fish stock
and then a little bit of miso paste make
sure it gets fully dissolved and then we
can't forget our soup
packet a little bit of soy sauce and a
tablespoon of butter just to help with
the richness and now we're just going to
go ahead and add in that broth to our
noodles add in our chicken our Koko
couple of our Bok choice and the best
part a nice softboiled egg ooh and we
can't forget the green onions now was it
perfect definitely not for the extra
time
it's good I don't know if I'd spent an
hour on it again it's not looking good
for spending a day on instant Ramen but
I'm still going to do it anyways and now
for what you've all been waiting for and
for what I've been dreading day long
instant Ramen we're going to start by
making some Ramen eggs also known as
ajitama and we're starting with these
because they take the longest they have
to sit there and marinate and we'll cook
these the same as before so 6 and 1/2
minutes
boiling and then straight into an ice
bath and while those cool down a large
container soy sauce mirin sesame
oil and sugar now just cap it and give
it a good
shake and once your eggs are cooled to
the touch go ahead and carefully peel
and place them in your marinade now just
top it off with water and use half a
paper towel to make sure that the tops
get color too now just throw them in
your fridge I find the best results
after about 2 days which she'll be good
after about 6 to 8 hours and now for our
chachu I have 2 lb of pork belly here
that I'm just going to roll up nice and
tight using some butcher twine to hold
hold it all together and I really want
to make sure it is as uniform and tight
as I can get it and I'll be honest I
really don't know how to tie this thing
off at the end so I'm just going to tuck
it and twist it a few times until it
feels solid just like that like a nice
little pork belly baby except you don't
tie up babies so maybe it's something
else now go ahead and move that into a
large pot cover it up in water and then
bring it to a boil once it starts to
boil go ahead and remove as much of that
scum as you can then just remove your
pork belly and siphon off some of that
pork water now just dump the rest of the
water bring your heat back up go in with
a little food lube and then just sear
off your pork
belly make sure to get all sides after
that go ahead and add in soy
sauce
mirin Japanese cooking
sake white
sugar Ginger some green onion
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stocks and then fully cover it with the
rest of that pork
water and you're probably wondering man
what are the measurements for this well
they're all down below or on the side or
whever it is you know the description go
ahead and give it a little mix and then
bring the whole thing up to a simmer
once it starts to simmer go ahead and
offset a lid and now let it braze for 4
hours flipping every 30
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minutes after about 4
hours it should look and smell delicious
now just cover it back up and kill your
heat let it sit in that liquid for about
30 40 minutes while it cools down and
now that it's cooled down a bit we're
going to carefully move it into another
container and then cover it with that
liquid and make sure you get it
all now just cap it and let it chill all
the way down in your fridge if you're in
a pinch you can throw it in your freezer
but do not let it freeze or your meat
will be stuck in a frozen block of
liquid and now for our broth four cups
of
water a few walled sized pieces of comu
and bring it up to a boil now for this
we're going to be making a dashi broth
it's similar to the one we used before
but instead of being
instant this one we're not making
instant because we're going to make it
from scratch and as soon as it begins to
boil cut your heat add in your Bonito
flakes cover and let steep for about 20
minutes and once it's finished steeping
go ahead and remove the
kbu and strain out the Bono flakes as
well then just add it back to the
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pot and stir in these delicious packets
of instant Ramen Flav
flavor I'm using two because I need to
double the amount of water to make the
Dashi so two packets is what I'm
using and then just keep it warm on your
stove and now we're finally in the home
stretch bring a pot of water to a boil
and while we wait we're going to go
ahead and make some of those curly girly
green onions
again and take your time when you're
cutting these because the thinner they
are the better they'll curl and then
just drop those in a nice bath you're
also going to want to cut up one of
those eggs from this morning by now they
should be nice and jammy
like this and now that our water's
boiling we're going to go ahead and boil
some more Pap
Choy and then moving that over to an ice
bath once it's finished and the last
thing before our noodles some bean
sprouts and those only need about 30
seconds now before we get to our noodles
we got to cut up our pork carefully
remove it from your liquid and then
carefully remove the butcher's twine try
not to pull too hard so you don't take
away any of the meat then you're just
going to very carefully cut off a couple
slices and then you can put this back in
the liquid to save for later now you can
quickly seal these on a skillet but if
you have an excuse to torch something
it's kind of like your civil
obligation and look how nice they come
out and finally we boil our noodles and
assemble Bowl we're going to go in with
a couple tablespoons of that brazing
liquid then the broth we
made give that a good mix check for
salt it's good and once our noodles are
done done we'll move those in as well I
drop some give those a nice fluff and
then we assemble with the rest of our
toppings and there you go day long
instant Ramen and now to taste it to
truly decide if it's worth spending an
entire day making instant
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Ramen absolutely not are you kidding me
this was an absurd waste of time to make
instant Ramen that said is it the best
Bowl I've had today absolutely would I
rather spent $15 to $20 just go to a
Ramen Shop yes yes I would have because
not only did this cost more but it took
up more of my time but either way thank
you for joining me on this journey of
overwhelming disappointment like And
subscribe and we'll do it again and
share this with a friend so we don't
have to be alone in our disappointment
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