We Made A Giant 25-Pound Ramen Bowl For A Sumo Wrestler • TastyFeb 27, 2020
oh I think this
ramenis going to be like 20 times the size of a normal wall around it open your eyes hello welcome to the
tastyones making it big I'm Alvin and I love making
giantfood personally I've been a fan of
sumowrestling for a long time I've always wondered if they know how they train, what they eat, how they maintain that athletic prowess with such a size, so today I invited Yamas from USA. Go meet him and see what he wants to eat. Thanks for coming. I have always wanted to meet a fighter similar to you.
Can you tell me what it's like to be a
wrestler? Very hard but very nice. How is the training? we get up at 6 a.m. m. training you finish today noon 6 hours training yes very important after eating sleep why are you sleeping make a great body yes eat then sleep is there any misconception you know about sumo that you think should be addressed jancuga reservoir rhetorically connery cohesion are heresy hood of a car t or rotate a car until today so Tom Segura won't be chicken one of my dreams is to cook for a sumo
wrestlerlike you what
giantmeal would you like me to make you today can you make me vomit gyros yes what kind of ingredients do you have ? i eat in your
ramencashew egg ok green onion ok seaweed what kind of broth do you like i dont look no kotsenburg oh me too thanks ok i have to think about this it may be hard but i think i can do it oh thanks you appreciate it so i dont have to i have to make a giant egg i have to make home
maderamen broth big giant ramen noodles and somehow make a giant pig and honestly it's a lot to deal with i think i'm gonna have to call in backup.
I have a Fred in mind that I think he could really help me with, so I'll be right back. This is my friend Inka, she is a producer for BuzzFeed. She has
madesome amazing videos that you may have seen a lot. the cool things she has made it's amazing in the Dinka kitchen welcome to the show thank you thank you have you ever made ramen before? I have not made ramen. I have made other types of noodles like Tony's Noodle Soup. Well, um, stir-fried noodles. Well, you're much more experienced than me, so I'm glad you're here today. we are going to make a giant ramen full disclaimer this is nothing particularly new channels have made similar versions but we want to make our own version i think the first thing we are going to do is make the broth so we are going to make a Tong concert broth .
They have a lot of meat. Pig feet. Chicken backs. Chicken necks. way to use like normal cuts you wouldn't eat just Wow this is what the water goes in listen to the guy in the back let me clean up any impurities I'll be right back ok so while the bones and meat blanch we are going to load up some veggies and the reason we do this is so we can add some smokiness to the flavor with some depth you know I like to bring that heat okay listen to that sizzle this is like three
pounds of onions like 25 cloves of garlic , that's what I like to see, I take some time because there are a lot of vegetables that we have that happen, yes, you look very good, very good and caramelized, it's not ten minutes.
Take a nap. here it really enhances the flavor, it's like little bits of flavor, yes little bits of flavor, we have our tough vegetables. Thank you Inka for making it happen. I'll make sure to put in more work so this group project doesn't turn into a flop. the bones look like after they've been boiled and skimmed a little bit so we'll take them out trying to go fishing you see that layer of fat that's how much stuff came out this has a lot of impurities and foreign parts. of the bones isn't really that good to save so I'm going to throw this out so we can get a cleaner broth.
I'll leave the heavy lifting to you. Sure, yeah, literally, it carries my weight. We have to put the bones back. Here we go. charred veggies really er shiitake mushrooms i love these they are so good in all kinds of broth done those these are the ones made what are those these are leeks ok 1 2 3 make it rain ok this is like 3 bunches yeah oh scallions we got your vegetables, children, thank you, mom. I will climb higher than you can. This will need to cook for about 8-12 hours because it's like a very good broth that cooks for a long time.
Back in the kitchen we're going to make some ramen noodles from scratch as you can see we've got a couple of ingredients here flour water and a tip aka lye water is kind of an alkaline solution. I don't want to be too scientific here. but what it does makes the noodles chewy, that's what g It has kind of a rubbery mouthfeel. I've never made these before, okay, let's do it, so it's like pasta, but like there's no egg, right? look at that, yes, this spring it returns. I feel like since you did a lot of the work with the vegetables, I have to push myself. just like it shows up last day i said oh hey guys how are you doing? oh they're done oh thank you thank you for the food Alvin talks a lot sorry it's the first time I've had a friend on the show. only me that's true can you tell there's a lot of what is gluten gluten yes there's a lot of gluten because it requires a lot of arm work ok ok you're literally like it's nice I don't slap how else do you check it smoothly?
I'm going to say this is done. How do you think we just need it? Let him rest a bit. relax a bit and then we can extend it to some middays okay come on yeah I always know it's dramatic like I thought I'll take it how you think that's satisfying? oh yeah yeah it's like mochi ice cream it's a good time mochi ice cream wouldn't taste like this. start with that and then look we can go from here oh come on look at mine ok you go there first come on ok so that's the start it has to be a gradual process slowly you do thinner and thinner, that's why we. it's going to get wet from 0 to 7 to 7 like many times it's quite laborious that's why you need the people in push squish squish we have the fettuccine accessory I'm going to put the crank here and then if you want to pass it that's fine you got it you got ok that's one way to use my dough could be here for a couple of hours roth is still cooking eight to twelve hours is a long time so let's start with the pork the chashu we have a pork belly here i think which is a beautiful piece of meat let's zoom in because this can get a little tricky because when you go to ramen shops you see that perfect circle of meat which is what we're trying to replicate but we'll have to tie it because if you roll it yasss what to do So, what if a person ties up?
The other person has to hold it together, okay, grab it tight, grab it tight, roll it tight, you want to go under the meat and then oh wait, that's how it came out, it's slippery. here we go oh don't lose your fingers today ok we got it in the pot we're going to add the braising liquid the soy sauce buzzes I know it looks like a lot of soy sauce remember this is a roll giant pig, yes, that's like three. lots of scallions here this is socket lets save some for me oh they would r an out with this so the line meet sweet and garlic i got you ginger look at that good time alright add some water to top it off let's braise this for a while until it gets very good very tender the fats are going to come out and all that sauce that just went in will seep right into the meat bye bye pig baby are you ready for this i want to see you how are the babies? okay the baby has landed it's very tender it's very tender cheers hmm this beautiful broth here we're saving it because we're actually going to marinate our egg in this sauce. i want to start wrapping this right we have something very special this is an ostrich egg and this is a normal egg for reference you know it's like you vs type she tells you don't worry this ain't easy to crack and you.
I have had a similar experience with ostrich eggs and yes I have made an Ostrich Egg McMuffin before yes this feels like a grenade like no thin show. The sumo wrestler said that he wanted a good soft-boiled egg. i think we're going to have to resort to a technique called sous-vide essentially it's circulating water around the egg at a set temperature to cook it even to the end this is going into the water you want to give it an eggy name ok pretty baby peggy going to hang out in the water. We're going to cross her face and wait a couple of hours and see what happens here.
We are three hours late. Long boiled though yeah I don't know if it will work but there's no other way to find out than to pull it out and the crack might open up oh smooth smooth egg let's use the back of the knife here where else? buns and just slice it slowly voila voila when you r feel that one oh it's very soft it's like jello without water boy I was just going to say ok it's definitely not cooked this is not a soft boiled egg , I think the yolk cooks much faster than the whites and Suvi is all about cooking to a correct Emer temperature so there is no real way you can Suvi where it is below and this is over.
I think we might have to sacrifice a soft-boiled egg and just go with a stronger boil. edible if not soft boiled I think Amazon will understand I think he would appreciate the fact that he is eating a jellied egg no eggy Also served Haiti also served thank you for your sacrifice May you rest in pieces moment of truth can you help me ok emotional support no would be wrong there good job elvin you got this oh ok you can do it elvin so we have a second what do you want to call him eggy jr. good luck oh that's nice do the honors i know you gave him a face he's just ogling me just one shot right this is one shot yeah it's the last egg we have so who continues to hammer his head with a knife oh okay it's not let's focus on let's focus on this side this is a hard boiled ostrich egg not the prettiest thing but hey you know sometimes kids don't turn out like you you want and it's okay we love them we'll all do the same we need to marinate this right yeah okay we got that down to the marinade we're going to add a little more soy sauce to help coat it so you can do a full bath , you don't want white sauce, we're probably going to leave this sitting there all night I'd say the frickin' thick egg is day 2 this has been cooking for 12 hours come on let's go make this oh it smells so good it's delicious right ? this stuff went into that broth so you know the broth will taste good check this out n ice and milky consistency oh dear oh dear okay okay so thats how he did it is delicious yeah i think we can always add more salt and more flavor more late we want it like that gravy from the stew i mean like alvin says do it big or go home that's what i like to hear let's go pork baby he's back he looks like he's holding his form pretty well gloves one two three that was weak one two three that's a spiral of joy right there okay that's one per slice number two oh one of the most beautiful things you've ever seen that's six slices hopefully that's enough for this amazing man that's time to assemble, we have our beautiful eggy jr. here he has been sitting in this little gathering of soy sauce suck it for a while we have the pork belly, ginger, nori seaweed, scallions and obviously the broth but most importantly enjoy my ramen and ask for it to be like the one my mom has at home like everyone Asian family has a version of this and a pair of nice lonely chopsticks to use as our rather large
bowloh so dark wow this marinade really likes to sink.
Wow, you want to cut the I can hold it for you. I don't want to cut off your hand, these are
tastyhands, they are valuable, in fact, you know what, okay, great, bye, eggy, wait, wait, open it up, wait, oh, I think the next thing we should do is brown the bacon pig. it's just like you see in a ramen shop we could burn it in a pan or put it in the oven or time to lick it oh yeah ok agent lam proceed to point a copy the fire will report agent status lam, the target is burning slowly, huh? aka baby pig is proving pretty resilient but there are signs of distress well like the fat is browning something very funny very funny about fires smoked meat and fat its like my favorite thing in the world look at that look this is the best day we are now entering the noodle zone so we have the noodles from yesterday we have a pot of boiling water here and we have an ice bath after I cook them I throw it in ice water just to get the temperature down so it doesn't go on cooking how many servings do you think we're making here i think this big giant ramen the bowl is going to be like 20 times the size of a normal bowl of ramen.
This is the final mission. We should save the broth for last. We'll probably build everything else first, starting with your noodles. in this beautiful pig walking in hot last piece walking in the prettiest girl at prom okay let's do the eggs against the wall I want an egg on the right another egg goes right Oh no let's dump it I'll do the Tokyo Chives some play a little pickled ginger there it is this is our oven this is aramen this is a ramen for a minute well we have a lot of liquid and i don't think we have a lot of room to do yeah what's the strategy here the strategy is no strategy is too weird until it's full i like this strategy we're just gonna put the braising sauce on first ok i want to go in with some broth it's hot that didn't even make a dent ok we made a lot of broth here we go again. good job, this is actually the most victorious.
I felt like I was making a giant burger. I think this is done. You think we're ready to serve Jamison. he waits because we put in a lot of work too yeah you have my respect for ramen makers oh and we did good good good I'll clean up close your eyes go go go almost there almost there then turn around 1 2 3 open your eyes. we have that tonkotsu broth with homemade ramen noodles large cashew in ostrich egg this this is for you thank you how are you feeling are you hungry yes thank you i would do this all over again in a heart or soul you think right?
You think you can finish it all, can you do it all, okay, a treat, my friend is coming. here oh yeah ok you're my big akitoki oh today thank you so much thank you so much we made it thank you for helping me today i definitely haven't done it without you the name of the program is Gusto , it's doing great I really don't think it could have grown any bigger today with a lot of time and effort, but I think it was really worth it, it was a lot of fun, if you want to take a guess at what we're going to do, leave a comment, message us, and thank you . a lot and see you next time until then you
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