- [Aaron] Wait, that whole week was $25? June, you are a miracle worker. - Hi guys. Welcome back. Back by popular demand,
we have Budget Eats. $25, five meals for two people. And I read all of your comments. Yes, all of them. And you guys want to see meat. So I'm going to try to give
you some meat this week. Do you want to have any say in terms of what you eat this week? - [Aaron] Anything you
make is excellent, June, so I'm happy. - Anything I make is excellent, you guys. Lies. I went shopping at three
different stores around me because one, it was a
beautiful day outside. And two, you guys said you wanted meat. So I had to go find affordable meat because meat is not cheap, y'all. We got some chicken legs for $2.78. We got some eggs for $1.67. We've got onions for 99 cents. Ginger for 29 cents. One small bag of all
purpose flour for $1.99. Brown rice for $2.99. Cucumbers for $1.99. You guys complained about me
not having enough vegetables so I really tried my best to get more vegetables
this time around, guys. See, I'm listening, I'm listening. Scallions for flavor. I just gotta have 'em for $1. Garlic, a whole sleeve for $1.49. Red cabbage, a little bit
heavier than I expected it to be. It was 79 cents a pound and
this head came to $1.94. I got some lotus, I got some random peppers,
and I got some string beans. I got a nice handful of
fingerling potatoes for 56 cents. I got some bulk carrots from $1.22. I got a bag of stock bones for $1. I'm planning to use this
for making some soup. Maybe we'll make some
noodles out of our flour. I got a can of coconut milk for 99 cents. And I got a small handful
of peanuts for $1.03. And all of that brings us
to a grand total of $24.93. I'm pretty good at this now, guys, right? Hubris, it will be the death of me. Because I bought several of my veggies from the discount aisle, I don't quite know how
long they're going to hold. So we'll take a look at their condition. We'll process them as soon as possible. Good as new, right? I guess so. So three lotuses came to a bag and I'm only showing you
the two best looking ones. Third one is not doing so great. When it starts to mold
or get gummy at one end, I like to take care of it right away. Chop off the infected parts, sterilize it a little bit
with vinegar solution water, and then keep it tightly
wrapped in paper towels until I'm ready to cook. And I should probably cook it first thing. Just peel it all the way around
until you see pure white. Should be all creamy all around. When it's properly cleaned,
it should look like this. (speaking in foreign language) Hi, are you there? (speaking in foreign language) Okay. Okay, hold on. Okay, thanks Mom. Okay, take care. Okay, bye. So I found a measuring spoon
that goes in here perfectly and I can scrape around the dark spots. And now it's practically clean. I'm so smart. Okay, so here's what I'm
thinking for the lotus. I have chicken, I have lotus. So what I think I'm
going to do is stir fry a sweet and sour lotus root with the two that look beautiful. And then the other one that
doesn't look so beautiful, I'm going to grate and
or mince it together with chopped up chicken and
make some chicken meatballs. And then we serve that
over steamed brown rice. I think this might work. Two stages of cooking for our lotus root. So for the sweet spicy sour lotus root, we're going to slice, drop it in some salted
water, and let it go and blanch for about five, six minutes until it's half tender. Drain, pat dry, toss it in some corn
starch, salt, and pepper. And we're going to see
if we can render the fat out of this chicken fat that we just got. Maybe this can work
instead of oil, who knows? Into that oil, we're going to sear our lotus roots until they're nice and slightly
golden, a little bit crispy. And then we're going to go
in with some garlic, ginger. (sizzling) We're going to go in with
soy sauce, rice wine vinegar, brown sugar, a little bit of water if that syrup is getting
too sticky, too fast. And of course, we're going to go ahead and steam some rice,
and by steam I mean oil. So I'm going to take the skin
off the chicken thigh leg because I have plans for the skin. Then I'm going to take
it away from the bone and mince the meat up. I'm going to combine the meat with my chopped up lotus roots, a little bit garlic, a little bit ginger, a little bit of, you know, some of those chopped up green peppers. They're a little bit spicy. Salt, little bit of pepper. And a little bit of soy. As well as a tiny splash of vinegar. Plus one egg. I'm going to add just
a little bit of flour so that it holds together. And then once it's all
mixed, we can fridge it. A little bit of oil. (sizzling) How many meatballs do you want? - [Aaron] Two please. - [June] Just two? - [Aaron] Yeah. - I'm gonna give you three. Does this remind anyone
else of like "The Scream"? (screams) That took way longer
than I expected it to, but we did cook three things for dinner. So let's have a look, shall we? All right, we got crispy
chicken lotus meatballs, and we got some sweet sour spicy lotus, and we got some brown rice. How's the rice cooked? Let's go one by one. - [Aaron] Was this just
regular brown rice? - Just regular jasmine brown. - [Aaron] It's usually
a bit boring for me. - Boring, okay. Try the lotus. - [Aaron] Well-cooked though. - It's good? - [Aaron] Yeah, I could do
spicy, significantly spicier. - [June] Spicier. - [Aaron] But very well cooked. - I like it. It's crunchy. Meatballs. - [Aaron] What kind of meatball is it? - Let me see if you can tell me what kind of meatball this is. - [Aaron] It looks like
chicken, it's very light. It is chicken, isn't it? - [June] What else is in there? - [Aaron] This one's a bit tingly. Is there like Sichuan
peppercorn in here or something? Meatball's my favorite for sure. Really good. This is an eight out of
10, it's a solid dinner. - Eight out of 10, guys. - [Aaron] It just needs chili
covering every single thing. - That's pretty good, eight out of 10. - [Aaron] Now it's perfect. - [June] Chili oil? - Yep.
- Okay. - [Aaron] It's all any meal needs. - So Aaron gave this an eight out of 10 and I think I might
have to agree with him. Day two. I'm going to debone and deskin
all of my remaining chicken. And then I'm going to
make some chicken stock out of those bones. Maybe I'll just make all
the dough all at once and see if we can make
a multipurpose dough. We'll see. That's also just a really
good looking knife, you know? So to make our broth,
we're just going to deskin, debone the chickens. We're going to take all the bones and all the little fatty
chunks that aren't the skin and throw in a pot of water. Maybe I'll throw in some onion
and then also sliced ginger. Doesn't really matter as long as you get that
chicken essence out of it. We'll drain it and then we'll save the
liquid for our curry. I'm also thinking while
I have the kitchen hot and boiling with one pot of water, why not go ahead and boil
it with two pots of water and make some bone broth? And this is how much chicken
we have left to work with for the rest of the week. So for the bone broth, I'm just going to bring
the bones up to a simmer in the water and drain
out the water really fast. Reboil it with new water. This gets rid of any gunky tastes that the bones might have come with. Depending on the quality of your bones, they might not always be fresh. If our bones are as rich
as I'm hoping they are, I'm hoping there's going
to be a thick layer of fat that's going to float to the top. We can fridge that broth and we'll skim off the fat
and use it for cooking. That is flavor, baby. While our stocks are simmering, we're going to heat up some water and let's get started on the dough. 787. And I'll keep some for
working the surface later. 787 times 0.58 is 456 grams of water. Divided by three, 152
grams of boiling water. Give that a mix first to evenly distribute the boiling water. And then we'll go in with
our room temperature water, about 304 grams. At this point, we'll add
in some sugar and some salt just to flavor it up a bit. Once you get it into a nice ball, it might still look a little bit rough, but we can just let it sit, cover it. Come back in about 15 minutes
after the gluten's rested, it'll be way easier to work. I've also decided, since my kitchen is already
positively steaming, we're going to fry up the peanuts and we're going to fry some garlic chips and we're going to save that
oil for deliciousness later. Going to go in with some oil. And we're just gonna fry it
until they turn lightly golden and we'll transfer them right out. And then to that hot peanutty oil, we're going to add some garlic. I know a lot of you are like, hey man, peeling garlic, slicing
garlic, frying garlic, that seems like a lot of work,
I don't have time for that. To that I say, that's fine. I'm so sorry you don't have time for that but this is going to be
so (beeps) delicious. While our garlic is slowly
basting in the peanutty oil, we're going to return to our dough. It's much more pliable, much more soft, and I can feel there's more
elasticity in the dough now. Drop in a little bit of oil
and we're going to cover and we're going to let
this rest for an hour at room temp for the gluten
to develop on its own. That is the color we're looking for. Do you guys like spicy oil? Now's your chance. Drop into the hot oil some
crushed red chili peppers and give it a stir. Let it sit until the oil is red. Now you have chili oil. This was a fail. These were meant to be garlic chips, but they're just confit garlic, which is absolutely delicious. They're like garlic gummies. We'll find a use for them. We're going to move on to the curry now. A bit of our chicken from
earlier that we diced. Sugar, our curry powder, some soy. And then I'm gonna grate
some ginger and garlic in. You want all the grated ginger and all the grated garlic to just mingle. I'm going to put in some chicken fat. I'm going to toast up some
aromatics, carrots, potatoes. Now we'll go in with some peppers, those mildly spicy peppers. And then we'll go in with our chicken. This smells amazing. Then we're going to go in
with some chicken stock. And we're just going to let it cook, guys. I'm going to go ahead and
portion this into roughly thirds. And I'm going to transfer
two of these to a container. So I added two tablespoons more water to make the dough a
little bit more pliable, but then I ended up ruining
the gluten formation and now I'm just beating
it back into shape and I'm starting to wonder
if this is worth it. Probably not, guys. So it's getting a little more taut, it's getting a little smoother. I can feel it holding more shape. The only thing you can
do, guys, just keep going. I think we're there, guys. Dough is getting smooth. This is just a lesson in
how not to cheat yourself by taking shortcuts. Make sure the dough is actually smooth before you start resting it. Dough's a little sticky so I'm just going to dust
my surface a little bit, give it a nice fold, and
then make sure we shape it into a tiny little ball. And let them rest for
another half hour to an hour, whatever you can spare. Make sure you coat the top of the dough with a little more oil too. When I say I'm sweating,
guys, I'm sweating. I think the lesson from this is don't bite off more than you can chew. Just maybe buy premade
noodles or something. It's been about half an hour. That smells dang good. And it definitely needs more salt. Fish sauce is excellent
because it adds that saltiness, but also adds a little bit of funk. And you know what else this needs? Our little confit garlic, just
maybe two spoonfuls of it. I'm also going to mix
together one tablespoon of all purpose flour with one more tablespoon of curry powder because I think we need to up the flavor and also give the soup
a little bit more body. It's snack time. Does anybody else really
like eating this part of the chicken bone? Just me? It's great for you. Milky white. That's exactly what you want to see. The broth smells amazing. The meat is really tender. I think I can save some of this. (sighs) Okay guys, the moment I've
been waiting for all day is finally here. Let's make the roti and let's hope that it's
not a complete (beeps) show. We're going to stretch it
out as thin as it can go. We're going to brush it with oil all over. Then we'll laminate it,
bringing it in like this. Then we'll rest it. Next. Think for this next one, I'll
do some chili oil for Aaron. He likes his spicy. And then on top of the chili oil, I think what we're going to
do is put some of our garlic. Final one. Make sure your surface is
well-oiled, as is your dough. And squish it flat and let it rest so that the gluten can relax. Don't press so hard, whoops. Here is our roti. And here is our curry. - [Aaron] June, you are probably, and I don't think this is an exaggeration, the best cook in the history of the world. Is this, is the camera rolling? - The camera is rolling, Aaron. - [Aaron] You have to take out the parts where I said you do stupid things. - Right, okay. - [Aaron] Also, where I? - Zach, delete all the footage, please. Here is our roti. Some layers. I bet if I wasn't such a dingus, we could have gotten more
layers in, but as is, not bad. Tastes good, chewy, tender. Aaron, I have spicy chili
oil for you if you want. - [Aaron] Oh, hell yeah. The flavor's great. I think if it had a few more
layers, something like four? It'd basically be like PappaRich. - Here's our curry. I'm going to go for a piece of carrot. It's a little spicy, yeah? - [Aaron] It's sweeter
than I expected also. Did you intend for it to be kind of sweet? - [June] A little bit. - [Aaron] I don't usually add
lots of carrots when cooking 'cause I don't like a lot of sweetness. If you're into that, it's excellent. - You want to give me a grade after you take a few more bites? - [Aaron] Seven out of 10 now. 10 out of 10 if it was spicy. - After all of my failures,
too sweet, seven out of 10. As it tends to happen in
life, when you try too hard, you almost never succeed. And today, today I tried too hard. I'm going to give myself a
7.5 out of 10, how about that? I think I deserve it. Day three. I cannot ignore those
green beans any longer. They're looking a little worse for wear so I think we have to cook them today. We have a lot of onions that we can use, we have some carrots,
so a big bean stir fry. We're going to learn from
yesterday's experience and just keep it super simple today. Super simple soup noodle,
super simple stir fry. So first thing, I'm going
to trim off the ends and get away any bad spots that I see. My goodness, it's like
the length of my arm. If it looks bruised and semi-transparent, it's probably not good. So yes, I did end up throwing a lot away, but we still have a lot to eat. We have a lot of beans, so
we're using a lot of garlic. So for the noodles, we're going to take out
a portion of the dough that we made yesterday. We're going to roll it out thin about maybe between half an inch and we're going to oil it all over so that it's not going to dry out. Then we're going to
cover it with something and then we're going to heat up our broth. So we have our bone broth from yesterday and you see this top opaque layer. That's all that goodie fat that we're going to use
straight from the bone into our beans. Go in with some spices of your
choice, a little bit of salt. All of your garlic, all of it. That's a lot of beans, dude. In the meantime, I'm gonna crush up some of our roasted peanuts
just for the topping. I'm going to put in a
little bit of soy sauce. I think we're going to need
to hit it with some vinegar to get that nice acidity. 100% pure apples, guys. It looks really luscious, doesn't it? Anyway, I love this stuff. Let's taste. Oh, that spicy. I know Aaron said he doesn't
like sugar in his food, but I want some sugar in this. Here are beans. And here's some peanuts. All right, let's get
started on our soup broth. We're going to use some of the chili oil that we made yesterday, about that much. So I'm going to go in with
some Sichuan peppercorns. Aaron loves this stuff. I'm going to go in with
some homemade six spice. You can use five spice. You can use nothing or whatever you want. Some ground up green Sichuan peppercorn, for double the Sichuan peppercorn action. And then a little bit of
white pepper, just a touch. And then I'm going to let this
toast for about 10 seconds. And then I'm going to go in with scallions and some sliced ginger. And then just when I'm
starting to smell it, I'll go in with about four cups of broth. Next step, we're going
to boil our noodles. We're going to chop it up into pieces and we're going to hopefully bounce it out until we get our desired noodle thickness, drop it in some boiling water, cook it until it's just al dente, maybe two to three minutes. Ugly noodles are probably
going to be for me. And we're going to drain it, shock it in ice cold water. Not gonna lie, this is
a pretty ugly noodle. But it's pretty bouncy. Is this a noodle? Question of the decade. So something I did learn, cut your noodles a little bit thicker so that they have more
leeway when you stretch them. Hope you like thick noodles. - [Aaron] I sure do. - [June] (laughs) These
are very thick noodles. - [Aaron] As long as
they're chewy, I'm happy. - I hope they are, man, I hope they are. Here's our bowl of noodles, naked. Not too shabby, I guess. That one is for me. This one is for Aaron. - Hi.
- Hi. So I made some soup noodles. That bowl is for you right there. - [Aaron] (coughs) A little pepper. - Uh huh. - [Aaron] That's very rich, yeah. Nice chewy noodles. - What do you think of the broth? - It looks like it'd be pretty light, but it's actually quite rich. I actually like the beans. Shockingly, even more than the ramen. - What? You know what this soup reminds me of? Figo. Do you guys know about Figo? It is my absolute favorite
restaurant in New York City. So the noodles are quite bouncy. If you cook them for two minutes,
they'll be very al dente. If you cook them for three
minutes, they'll be quite soft, but very nice and pillowy. The broth I'm very surprised by. I mean, it is bone broth, so it's amazingly flavorful already, but with all the aromatics, with all the spices, it's amazing. I love this. I mean, I thought it was
going to be quite plain, but I really like it. - [Aaron] I murdered
mine with the chili oil. - Murdered it. - For a homemade ramen, this is a solid 8 1/2 out of 10. Really the noodles are not lookers. - [June] They're not lookers. - [Aaron] Very homemade,
but they taste great. A nine for the beans. - Nine for the beans? So does that mean I
get an average of 8.75? - [Aaron] If that's the math, yeah. - Is that a winner so far? Don't try so hard. You'll exceed your own expectations. Truly, honestly, some of the ugliest noodles
I've ever seen in my life, I think I'm going to
give myself like an 8.2. And with that, meal three is done. Day four. Let's make some dumplings. So we still have some
fingerling potatoes left. I think I'll wash those,
boil those, mash those, then mince our leftover chicken bits. So for our filling, I'm
thinking carrots, garlic, ginger, green onions, our
mashed potatoes, chicken. Mash it all together into a
filling paste of some sort. I'm gonna use some six spice,
green Sichuan peppercorn, some white pepper, maybe some MSG, a little bit of soy sauce,
a little bit of sesame oil. So a lot of Chinese recipes
include this instruction to only stir the meat when making fillings for buns and dumplings in one
direction around the bowl. I'm not sure what this does. I have a theory that it
involves feeding the proteins into the meat in such a formation that it clumps together
into a cohesive filling. But I don't actually know. It looks pretty cohesive. I'm going to chill it while
we roll out the dough. We roll out our multipurpose
dough into a log, chop it up into little pieces, roll it out into little wrappers, and wrap our filling into the wrappers. The goal is to get the edges
thinner than the center so that the center holds while
the edges aren't too doughy when you crimp them together. Plop about a tablespoon or
so of filling in the center. Bottom to top in the middle
and start braiding it in. But I think my dough is
actually a little too soft, too much moisture content in here. Make sure you're pinching the
top to seal it completely. Pinch, pinch, pinch. Cute, huh? Aaron says he doesn't know
how many he wants to eat, but he does know that
he wants potstickers. So we're going to pan fry them. And I think we're going to pan
fry them in our chicken fat. I'm going to make sure our
heat is no higher than medium 'cause we're going to be
searing and steaming these. Then I'm going to start
arranging our dumplings in a circular pattern. If your dumplings can
slide around on the skillet like this without a struggle, that means it's probably
getting quite nicely golden on the bottom. Then we'll hit it with some
water and cover it right away. (timer beeping) It's been six minutes. No, keep going. These are the most ginormous potstickers I've ever seen in my life. Very plump, very, very. Alright, dipping sauce. One very small clove of garlic, a small dash of sugar,
Chinese black vinegar, and a tiny drop of sesame oil. That's it. 20 minutes in, I'm pretty sure these
are definitely cooked all the way through, so
I'm just going to wait until that bottom crust dries out. Maybe we'll make a cucumber
salad to go with our dumpling because we have those cucumbers. We should use them very soon and smashed cucumber salad
is one of the easiest things to make and especially
on a hot day like today, perfect for the summer. (smacking) This is the texture you want to achieve. They should all be kind
of craggly this way. They can hold onto spice this way better. A dash of MSG, a pinch of salt, some of our chili oil, sesame oil, and some freshly grated garlic. Give it a tossy toss. Make sure everything's combined. Here is our smashed cucumber salad. It looks amazing. The salad, 9.5 out of 10. I always want to eat this. Look at this. Perfectly smashed, perfectly spiced, perfectly seasoned, oiled. - [Aaron] Do you know what
those dumplings remind me of? - What? - [Aaron] Sufang's dumplings. - Really, my mom's? - [Aaron] Yes, they look like your mom's. - Oh baby. Oh baby. Look at how beautiful that crust is. Look at it. Look at it. My hands, my hands are burning, my hands are burning,
my hands are burning. Here it is, guys, our
schmaltzy potstickers. They look pretty dang glorious to me. That is a crust. That is a miracle. - [Aaron] So you said the
filling was a surprise, right? - Well, it's a surprise to you. It's not a surprise to me. - [Aaron] I already taste a
hint of Sichuan peppercorn. That was the first thing
that hit my palate. Is that so? - There is Sichuan peppercorn in. Going to try with the dipping sauce now. What do you think about the dipping sauce? - [Aaron] Solid, standard
Chinese dipping sauce. Yeah, I think that the
dough is the best part of these dumplings, the
crispy bottom and chewy top. - I'm glad that you liked the dough because that was the one
thing I wasn't sure about. - [Aaron] The cucumbers
are a nine out of 10, really great for Chinese cucumbers. I think the only thing I
could improve them with is a little bit more acidity,
a little more sourness. And the dumpling is 7 1/2. The shell is basically perfect. Crispy bottom, chewy dough. But the filling is not
my ideal kind of filling. I like a pork. - This girl could not
afford pork on 25 a week. - [Aaron] Okay, well, that's my brain. - Once again, the thing
that took less effort is more delicious. I'm going to give these an 8.5. Day four gets a nine out of 10 for me. What are we cooking tomorrow then? Day five. Let it be known that today was the day my dreams were dashed. See this? This is the chicken skin
that I've been saving that I had great grand plans for. Well, it smells rotten. We make do with what we have and what we have is this
chicken mixture from yesterday. Before this rots, I'm going to shape these
into tiny little meatballs and make a little meatball
soup in our chicken broth. Then we'll probably use
up the rest of that dough and make some scallion pancakes. And you know what? Lucky for me, on top of our
chicken broth stock thingy is this layer of nice, gorgeous chicken fat. So I'm going to skim this off and then we'll make another small batch of chili oil with this so that Aaron can dip
his scallion pancakes into something spicy. 'Cause he likes it spicy and
we got to give him spicy. Every meal. To make our chili oil, I'm
going to dump in our schmaltz, let it evaporate off all the liquid, and then have the oil reach
up to a very hot point. A moment of clarity. (chimes) And then we go in with our ginger. Garlic, dried chili, Sichuan
peppercorn, brown sesame seeds, and a pinch of salt. Make sure you give it a good mix so that everything gets
fried at the same time. Our schmaltz is kind of quiet. So we're going to pull it and we're going to splash
it over our aromatics now. Aaron had also said yesterday that the dumpling filling
wasn't quite flavorful enough, so I'm thinking to our
mixture of ground chicken, we're going to add a little bit of vinegar and we're going to add some MSG and then maybe some other spices
to perk it up a little bit and then drop it in our broth. So for our scallion pancake, we're going to make a roux very simply. We're just going to heat up some oil. We're going to put in some spices and the equal amount of flour. (upbeat music) - [Aaron] Smells amazing. - [June] Good, because
you'll be eating it. - [Aaron] Nice. - Did you just call this a omelet? (indistinct) It's a scallion pancake, Aaron. This looks better than the
roti that we attempted. I hope that's spicy enough for you. - [Aaron] What's with the soup? - There's meatballs in the soup. - [Aaron] It's a throw everything in the pot kind of meal, right? - Throw everything in
the pot kind of meal. Oh, that's spicy. That is way more spicy
than I intended it to be. - [Aaron] Scallion pancake. I'm noticing a lot of
layers here, first of all. Nice job, June. - The soup, I'm going
to give myself a seven. It's like passing. It's got a little vegetable. It's got a little flavor. You know, it made me use up all of my chicken from
yesterday, which no waste. And it tastes okay. - [Aaron] Six or 6 1/2 for the soup. - Six or a 6 1/2 for the soup for Aaron. And then scallion pancake? - [Aaron] Like a nine. Yeah, nine. - Scallion pancake gets a nine. Oh yeah. - [Aaron] It is very flavorful. It's more spicy than I
expected just on its own. Very spicious. - It's pretty tender on the inside, no? - [Aaron] Yeah, that's great. - I'm about to take a bite
with that schmaltzy oil. Oh, that schmaltzy oil. Oh, this might be the best
chili oil I've ever made. - [Aaron] Yeah, it's really good. - And the soup is spicy. Everything's spicy. Scallion pancake gets a 9.2 from me. Soup is a 6.5. Spicy chili oil though, that's a 10. Is it too spicy for you? - I mean, there's no such
thing as too spicy for me, I'm just saying it's... - 6.5 plus 9.2 plus 10 is
25.7, divided by three is 8.56. Let's just round it up. This meal is an 8.6. Aaron just said my scallion
pancake is legendary. Day six. We are basically down to cabbage and eggs and scraps of everything else. I think it's time to make okonomiyaki. Okonomiyaki literally means
what you want, how you want. There are different styles of okonomiyaki, but today I think I'm going
to go for the Osaka style. The Osaka style basically
has one singular pancake. (upbeat music) It's kind of like cole slaw omelet. Then it gets covered in this
delicious okonomiyaki sauce. Which of course I don't have, so maybe we'll make an
approximation of okonomiyaki sauce. It's like a sweeter barbecue-y
type of brown glaze-y sauce. So okonomiyaki sauce, maybe ketchup, maybe some hoison for
that sweet and salty combo and that dark color. Fish sauce is kind of like
the Asian Worcestershire. Going to add just a little
bit chili and adobo sauce. So I'm just going to slice
some of these babies up. Salt, some of this delicious togarashi. (sizzling) Gonna put on a lid so that it steams and cooks a little faster. And then on top of that brown
glaze-y okonomiyaki sauce, we have Japanese mayo, which thankfully I have
in my fridge at all times. Usually it gets topped with
a little bit of bonito flake. They kind of dance around with
the heat from the pancakes. I also have that in my fridge, so maybe I'll toss some on and we won't count it
towards the budget, you know? 'Cause I can leave it out,
but why would I if I have it? So freaky, so fascinating, so delicious. And then maybe we toss some
furikake on top of that. Cabbage-y. - [Aaron] There's potato in this, right? - There is potato. Do you like it? - [Aaron] I do. I really like it. It reminds me of Americanized okonomiyaki because the potato is sort of like Japanese American diner food. For okonomiyaki, I'll
make your first try 8 1/2. - I just love it all. It's nicely sweet from all of the cabbage and the starchy potatoes and the eggs. So 8 1/2? - [Aaron] Mm-hmm. - 9 1/2 for me, I'm going to call it. There's like oil all
over this lens, yikes. All right, welcome to day seven. We are running low on ingredients. I'm thinking we grind this
up with our coconut milk, add some spices and salt to it, and then we make some dosas out of it. So the thicker your batter is,
the thicker your dosa will be and the thinner your batter is, the crispier and thinner
your dosa will be. This will thicken up over time, so we might dilute it with
a little bit more water right before we cook it. Carbon steel, cast iron pan. You can season them the same way. And I love using these pans. If you want any tips on how to season them and take care of them,
Julia will hook you up. We'll have the link down in the description box for you below. As soon as you hear it poppin', it's ready to go. I'm going to go in with
a little bit of garlic, half of my onion. All of my pepper. We still have a lot of that pork meat left from our bone broth. I'm hoping it hasn't gone bad. Please hold. (dramatic music) Still good. All my meat. My garlic, my ginger, my onion. Once my onions and peppers
are starting to caramelize, I'm gonna drop in my peanuts,
let 'em mix together. Gonna try not to die from the spicy fumes. Okay, once the onions are translucent, we're going to go in with some brown sugar and some tamarind paste. And a little more salt, some fish sauce. And we're just going to
cook it until it's nice, glaze-y, and caramelized. Not so much wet-looking,
a little bit more dry on the edge of toasting burnt-looking. I think that's too thick, huh? Oh yeah, that might be too thick. First one never comes out, I guess. - [Aaron] That's what I said, June. - [June] That is what you said. (laughs) Once I see the edges begin to curl up, I think it's ready to flip. Oh man. (sighs) Aaron, we might
not have dinner tonight. So usually it's ladled out
into a circle and spread thin. But since I don't have a ladle, maybe an (indistinct) would work? Okay. (sizzling) You think it's ready to flip? - [Aaron] Hard to tell. Looking pretty good. - [June] I have a fear of holes and this is not doing it for me. I do not like this. That's honestly what my
smiles look like nowadays. You ready for the weirdest dinner ever? - [Aaron] For sure. - This is our sweet and sour onion pork. It smells pretty divine. The meat is almost like
half candied bacon now. That onion aroma is
coming straight through because the pork has been bathing in it for 8,000 years while I've been trying to get these dosas right. This gets a 10 out of 10. Maybe even like a 20 out of 10. Here's one of our dosas. Really nice paper thin. That's not creepy at all, is it? No. This is really addictive, guys. That coconutty-ness, slight sweetness, slight spiciness from all the
different kinds of togarashi and seasoning we put
in here, 10 out of 10. Is it worth it? I don't know, but right
now I'm enjoying it. How long have I been cooking? Has it been like eight years yet? - [Aaron] It's definitely been since before I was awake today, so. Oh, nice. I think this today might be
your finest achievement yet of the week. - [June] What? - [Aaron] Pro. This is definitely New
York restaurant quality. - Oh my god, guys. - [Aaron] All three together
as a meal, nine out of 10. - (gasps) That's pretty high from Aaron. I give myself a 10 out of 10. Day eight. I think this is the end
of the road for us, guys. In terms of raw materials,
here's what we have left. Tiny bit of peanuts. Brown rice, cooked. A couple of scallions. Red cabbage. Seven eggs, spicy chili oil, some carrots, our broth, bag of brown
rice and one onion. And garlic. That's pretty much it. Not much else to it. So here's what I'm thinking. We make fried rice obviously, but we put all of our garlic, onion, and maybe our peanuts into it. We reduce the stock. We make a little bit of
like our okonomiyaki sauce, but with stock in it, and
we make a knockoff omurice. I'm going to take these
and make it into a slaw 'cause who doesn't like slaw
on a 95 degree summer day? We also have seven eggs. Aaron and I will be able to
eat seven eggs over rice. (upbeat music) (smacking) Let's fry our rice with onions,
a little bit of scallions, garlic, salt, pepper. And then we're going to
throw some ketchup in there because delicious. And a little bit of our
reduced chicken stock. Waiting for the rice to
just caramelize a little bit from that ketchup sugar content. So to make our sauce, I'm just
going to put into this pot some of our leftover okonomiyaki
sauce from yesterday. Omurice usually gets stuffed
into a shapely mold of sorts. The rice bit gets flopped
upside down onto a plate and it's a beautiful shape. I of course don't have that, so I'm just going to put it in my bowl and flip it upside down, you know? So for our eggs, I'm
going to beat five eggs with a little bit of reduced
chicken stock that we had just to give it that extra runny factor. Hopefully if I oil this pan up enough, there will be no stickage. (gasps) Oh god. You know what, all things considering, it could have gone way worse. Not a lot of color development on the egg. It still looks pretty nice
and creamy on the inside. We'll drizzle our sauce over it, top it with some green onions,
top it with some peanuts. A feast for two. Here it is, guys. Peanuts, eggs, ketchup, rice, just all the good stuff. Oh, I love this. We're going to share a plate because I don't want
to do any more dishes. - [Aaron] I'll try it as presented first. Wow. That's, how'd you get
the eggs so like spongy? - [June] Do you like? It's not supposed to be spongy, dude. - [Aaron] Oh, I like it. - [June] Do you like the flavor? - [Aaron] I do, it's really savory. It's like it almost tastes like ketchup, but it's not ketchup. - [June] But it is ketchup. - [Aaron] But it is ketchup. Today and yesterday were
your greatest food days. - [June] Whoa, what do you give this one? - [Aaron] I give this one a nine again. - [June] Are you going to
try with the spicy chili oil? - [Aaron] Yes. - [June] Chili oil. How's that? - [Aaron] Now it's a 10. - A 10! Wow, wow. - [Aaron] I'm taking this. Can't stop eating. - I too give this one a
9.5, I think it's so nice. Sweet and savory balanced by that kind of fluffy egg texture. That texture is dreamy, simply dreamy. Would you agree? Is it dreamy? - [Aaron] I'm in dreamland. - LOL, guys, I forgot about the cole slaw. Let's try it. I was so excited about the omurice. This is just some veggies. I think it goes well with the omurice. - [Aaron] It's veggies. - It's not very exciting, but I think it's a perfect side, right? Cole slaw gets a seven out of 10 for me. Cole slaw is cole slaw. It doesn't have to be exciting, guys. We are ending on a high streak, y'all. The only thing that I really didn't use is the rest of this bag of brown rice, but I'm sure we'll find
a way to eat this up. (upbeat music) So I think my favorite meals
are definitely the dosas. That pork was delicious. I love sweet and savory, so I love the okonomiyaki
and I love this rice. How about you? - [Aaron] Today's and yesterday's
are the big standouts, I think. - [June] Scallion pancake? - [Aaron] Scallion pancake, the omurice, and the cucumbers, and the pork are mine. I was going to try to pick a top three, but I have to pick a top four. - All right. I guess that's it. - [Aaron] That's it. What a great week. A week of splendor. - Let me know if you guys
liked how I spent my $25 and let me know what you
want me to cook next time. - [Aaron] Wait, that whole week was $25? That's crazy. - Actually, if you don't
count the half bag of rice, we only spent like 24. - [Aaron] June, you are a miracle worker. (upbeat music)
