Grilled Cheese Ramen Recipe

welcome to the mythical kitchen where dreams become food, today we are making

ramen

with

grilled

cheese

, which is in the gmm episode will it

ramen

, it is one of the tastiest meals we have prepared on the show and I will to teach, yes, how. To do it, you teach a person how to make ramen, eat ramen for a day, but watch this video, it's time for ramen, baby, we have divided the

recipe

into three easy steps whose time codes you can find right there, let's start cooking , so we're going to start by making our tomato ramen noodles that will sit in our cheddar pork broth to get that little tomato soup action to make ramen noodles.

The key ingredient is this guy here, the head almost splashed in my face. This is baking soda. The main ingredient, the only ingredient, is called baking soda. You can actually buy baking soda specifically for making ramen noodles which will give them their signature chew and is what really sets them apart from pasta dough and I don't know how to get this box. Open it up, someone will keep talking until I do the ramen noodles thing, which has a really fantastic springy texture, so even when they're in broth, how many layers are there in this box? Pour some baking soda over this. in the oven and wait 10 minutes here we have regular all purpose flour which is the base of any noodle so we're going to take our all purpose flour and we're going to add eight grams of this baking soda so now we have salt and then the things to add besides water and tomato sauce.

If you've ever made fresh pasta, you know that many people add eggs, but you can make delicious noodles with just water and other liquids. This is dehydrated tomato powder that will even give it a more concentrated flavor so we are going to make a little bit of our dough or dough as some people pronounce it and then we only have a bunch of red food coloring that we are going to stir. All of that together we have a beautiful violent red color forming. Make sure you spread a lot all over the counter. We're looking a little wet, so I'm going to add more flour gradually to this and then eventually.

I'm going to turn it on the table and start working it with my hands. You can see our dough is forming into that nice solid ball, so you want to clear some space for yourself to work with and then you're going to start kneading it. with your hands maybe ask Josh if there are ramen noodles available on the market that he can use instead of making them from scratch. He had never heard of it. No, if you want to make this

recipe

, honestly, it would be super delicious with just the broth. and like instant noodles, oh, you can get a no-shoe, you can get indomie, you can get maggie noodles, zadaran rice, just throw some wonder bread in that broth, you can make something like orzo pasta, you know, a bunch of cheez-its, you can use

cheese

s. instead of noodles, you know yeah and this looks good, it looks like a little playdough right now, but we're going to wrap it in plastic wrap and stick it in the refrigerator and all that dill will hydrate and it looks perfect and it still tastes more perfect, welcome back to the barefoot countess jeffrey went out to buy me flowers, so i'm going to spread out these ramen noodles.

We are making a delicious Tarragon Lobster Ramen Noodle Salad that is perfect for summer in the Hamptons when I think of the Hamptons and all my friends who come. I think they love tarragon. Let's go ahead and take the ramen noodle batter. We're just going to flatten the disc a little bit and I'm going to put a little bit of flour in there, really massage it and I'm going to take a little bit of flour and put it all over the machine. This is called a pasta roller, also known as my nemesis, we can cut on the clips. of me failing at it and now this goes through this goes through this so let's try to get it right today, uh, there we go and that's spreading.

See we have a pasta dough so we fold the dough over itself and passing it again will create excess gluten development which is really great because gluten means chew well, that's the protein found in flour , so now we're going to set this to be a little thinner and then gradually spread it out until it's thin. enough to pass for the actual ramen accessory aka the spaghetti accessory but spaghetti is Italian for ramen now that's nice and thin and you want to hold it in your hands and not just hang it now I have a long thin sheet for that you can If you want to keep your noodles really nice and long, so now we're going to run this through the noodles.

You'll take out the widget and attach it to the didgeridoo, more like a didgeridoo, and then you'll see these beautiful, thin noodles. Coming out, it looks fantastic. I'm going to go quick because I'm bored, yeah, look, it's like the playdough factory, except there's real food and then you have a nice chewy bed of noodles, so let's take this as a nice nest of noodles and we're just going to pour it into our flour to make sure they break up and don't stick when you boil them. This looks like a good portion for ramen. We have all our beautiful tomato ramen noodles and now. we need to start making our broth, what we're trying to do is merge the idea of ​​a

grilled

cheese, you get all that, like melted American cheese, with a tonkotsu pork broth, so the cheese is actually going to add a lot of fat that It is normally obtained from pork bones, but we won't be using any of those bones today.

What I'm going to do is take an equal mixture of water and milk. You could do pork broth and milk, but what we have instead of pork broth is. a small pork bouillon cube, if you ever want to add some flavor to your face just start putting them in the snacks, they are excellent, the bullions are literally reduced broth that have essentially been dehydrated until I threw the wrapper on the floor , that's so sad. that's a natural thing, I don't know, I don't tolerate littering, put this in my pocket, we have the pork broth, the water and the milk in there and then I'm going to start serving you slices of American cheese, the reason why I want using American cheese slices because they're so soft and fun that you can like when this melts when you add all the rest of the cheese, it's really going to help it all come together and we're going to get this beautiful consistency. that almost mimics the fat of a pork ramen broth, except with all the American cheese flavor, to be clear, I can't teach you how to make authentic Japanese ramen, but this is a great way to infuse a fun little American classic with Japanese food that has like a thousand years of history behind it, so the milk is starting to boil now the key is to get the world's largest whisk that is used to make a giant vat of chili for an entire uh naval battleship, it's okay, so all that American cheese has melted into the milk, so we're going to take monterey jack cheese, we're going to add that in there and then we're also going to take some monterey jack cheddar cheese, it's kind of a bridge shape. the gap between American cheese and cheddar because it has a very nice mild flavor but also melts very, very well.

Now to get the violet-orange shade we're going for, we're going to grab a little bit of this one-day shimmer powder. It looks radioactive, it's actually dehydrated cheddar cheese, and fun fact, the term cheddar cheese actually comes from the dye used to make cheddar cheese. We're getting this beautiful tonkotsu-like milky broth consistency, but to add another couple of elements we're going to take a little bit of msg msg is just a really good, food safe flavor enhancer, it's going to give you a strong salt seasoning. You want to be a little bigoted about that because we already have a lot of cheese in there and oh, it's starting to overflow, oh no. that was the first time I managed to get a pot off the overflow now that we don't have to stop for 10 minutes to clean, you're welcome I'm a hero, in fact I'm going to add some white pepper in there. just to give it a little bit of flavor and then one last thing, just to give it a little more body, we're going to add some heavy cream which as I recently discovered is not just concentrated milk, this broth looks delicious and crunchy and cheesy , it will be perfect. with those tomato noodles, yeah, look it's not a cheese sauce because we have all that pork belly in there, God, that smells so good, let's try it, oh God, it's dripping on my hand, it's burning, oh God , and now that is. okay, there's your pork broth with cheddar cheese, that's going to go through tomato noodles, now we're going to make our bread, fried egg, that's really going to bring all the elements of the grilled cheese together, oh, don't overflow now everyone the elements of grilled cheese and ramen together beat faster mush, idiot, mush, okay, see you in the next scene, jeffrey never returned from the flower shop and I suspect it was foul play before I get my revenge first, let's show you how.

To make a delicious rosehip vinaigrette perfect for summer we are going to make a fried egg with bread, these are soft-boiled eggs, it is very typical of ramen, all you have to do is boil them for exactly six minutes, take them out and bathe them with ice. They I don't need to show you how to do that, what we're going to do now with the soft boiled eggs, we're going to take some wonder bread and just spread it out to give it more surface area. We're going to try to use this as a protective layer, so we're going to chew on that bit of bread when you eat the egg in the soup and then we're going to cover it with panko and a little bit of dough, so what do we have to do?

What you have to do is roll the egg as if it were a small ball of dough. You can even dip your hands in some of the dough and then use the dough to seal the edges. You can just take it and dip it all in. battered thing and then you're going to take it with the dough still nice and moist and you're going to drop it into the panko breadcrumbs and then you have to be really zealous about it, try to coat all of that with panko and now you want your oil should be pretty hot around 375 .We will use our hands to mash it and then we will try to shape it into a perfect egg and we will just drop it in the oil very simply and then you will pour oil on it with love, it will only fry for about 30 seconds.

Panko fries very, very quickly and that is why we use it in this recipe. You will maintain all the integrity of that egg, but it will simply be enough to cook the dough so that the panko is nice and crispy, but leave the yolk nice and runny now the egg is perfectly golden and crispy and we will let it rest on the cutting board, then we will open it and Now we have to serve our soup with a couple more fun surprises. I hope Jeffrey isn't dead. That only makes sense if he stays in the edit.

I think everything will be cut off. Now I really hope we keep the part I'm talking about. the part that's going to be cut that was cut so you're going to say what did josh do who's dead what's geoffrey who's jeffrey let's make some soup uh let's go ahead and drop these ramen noodles in the water we're just we're going to boil them for a couple of minutes and we want to make sure they stay separate and then we're going to start playing with our accessories, so I'm going to take that egg and hopefully cut it in half.

It looks good, look the yolk is nice and soft, you can see it spilling out. We have a beautiful layer of bread on the outside. I wish it had wrapped American cheese in retrospect. It's 20 20, not this 20 20. I am. This year sucks dude we're making the most of it you know we're here so this is a chashu pork grilled cheese. I didn't teach you how to do it, but I found out that no, we just had a pork chop. I'm actually using a lean pork chop. The shoe is usually made from pork belly. I'm going to drain these noodles, give me a second, okay, we have our noodles, look at those, this is red, this is crazy, we have our grilled cheese here, this is just chashu.

We actually got the pork at a local ramen place, so all we're going to do is cut this up and some little sticks that we're going to put right into our soup the same way you can get pork belly in slices, real chashu pork and a bowl of tonkotsu ramen we will take our noodles and put them on the bottom, they have a lovely color and then we will start pouring the hot broth on top and then the noodles will start to absorb the broth. Look at that, have you ever seen such a violent color change in a bowl of ramen?

I hope not, that's fantastic. There we go and now we're going to place that egg right in the broth. We want the outer layer to absorb it slightly. We'll take some of our grilled cheese slices and put them right on top and there's your beautiful grilled cheese pork tonkotsu ramen with bread, fried egg, and chashu pork grilled cheese. In less than three steps you have a beautiful bowl of food, I can't wait to dig into this. We have the finished bowl of grilled cheese ramen here that looks amazing. I'm just going to give the noodles a little jiggle.

Honestly, there's a huge huge flavor bomb that looks like nacho cheese, but you eat it like a broth, you get all that pork flavor, the egg with the bread around it, it just gives you extra carbs to soak up all that delicious broth, that It's absolutely fantastic, but it's not my opinion that matters, it's the opinion of my colleague Ryan, hisopinion. He's the only one I care about. I've just been trying to get him to say I'm proud of you for the last nine months, so I'm going to spork him, but since we're social distancing, we now have the legendary kitchen fork extender with additional extension properties , so Ryan, can you go ahead and come?

He turns on the camera. Well, I'm going to go ahead and give you a bite. Okay, plane. Entering the hanger tell me when you're ready the noodles are swaying I'll wait do you want me to push forward? no don't push forward just come on, I'm going to hold it here I go, I'm leaving, I'm just sorry, I'm sorry, no, no, no, I was like, bring the noodles, serve the noodles, I'll pick it up, you get under there. it's like a dog licking a dripping ice cream cone what's the verdict it was amazing you splashed a little on your face it's okay i have glasses it's really good cheese sauce super tasty it's good it's not actually sauce it's like a tonkatsu it's A broth is a broth.

What do you like most about watching him make it? Oh, thank you and thank you all for watching me do it. Thanks for liking, commenting and subscribing. Remember to contact us on Instagram, my shoulders are tired and mythical hashtag cuisine becomes dreams. food we have new recipe videos every week we have a new episode of a hot dog is a sandwich our podcast every wednesday wherever you get your podcast thanks for stopping by i will see you next time proud of you josh proud of you too ryan and I'm proud that you do it with a fork in your pocket.

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