– English Lyrics

Lyrics & Translation

[English]

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

[Music]

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

[Music]

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

[Music]

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

[Music]

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

[Music]

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

[Music]

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

Key Vocabulary

Vocabulary	Meanings
ramen /ˈrɑːmən/ B2	noun - a Japanese noodle soup dish
noodles /ˈnuːdlz/ A2	noun - long, thin pieces of pasta
broth /brɔːθ/ B1	noun - a soup made by boiling meat or vegetables
egg /ɛɡ/ A1	noun - an oval object laid by birds, used as food
chicken /ˈtʃɪkɪn/ A1	noun - a bird kept for its meat and eggs
pork /pɔːrk/ A2	noun - the meat of a pig
boil /bɔɪl/ A2	verb - to heat a liquid to its boiling point
simmer /ˈsɪmər/ B1	verb - to cook gently at a low temperature
cook /kʊk/ A1	verb - to prepare food by heating it
slice /slaɪs/ A2	verb - to cut into thin pieces noun - a thin piece cut from something
instant /ˈɪnstənt/ B1	adjective - happening immediately
typical /ˈtɪpɪkəl/ B1	adjective - showing the qualities that are usual
fresh /frɛʃ/ A2	adjective - recently made or obtained
soft /sɔːft/ A1	adjective - easy to squash or change shape
crispy /ˈkrɪspi/ B2	adjective - crunchy and brittle
marinate /ˈmærɪneɪt/ B2	verb - to soak food in a marinade to add flavor
braise /breɪz/ C1	verb - to cook slowly in a small amount of liquid
delicious /dɪˈlɪʃəs/ A2	adjective - very pleasant to taste
rich /rɪtʃ/ B1	adjective - having a full flavor, often fatty