Japanese Reacts to "NIGELLA LAWSON CAN MAKE RAMEN?" by Uncle Roger

today i'm gonna watch nigel rosen so pretty but can she make ramen by ankur roja i love ramen so much so i am really looking forward to seeing what kind of ramen will come up okay let's start the video yes another british chef making asian food uncle roger gonna review nigella lawson making ramen i'm in no mood for that noise and chaos of a noodle bar so i made my own oh my god her face and kitchen's so pretty it's milk i like to fish the rice for but can she make ramen let's see let's see i've been told in no uncertain i just thought we joke and i already see it bbc bbc hang out the colander from the ceiling high nigella you millionaire woman but you can't afford one drawer at terms but no japanese person would ever make ramen at home the thing is yeah that's kind of true of course we make insert noodles but we hardly make authentic ramen at home because we can easily eat it in ramen restaurants it is said that the number of ramen restaurants in japan is about 26 000 and 500. this number is almost twice more than the mcdonald's in interior usa this describes how japanese people love ramen right the thing is when i need the costing that only a border ramen can give i'm in no mood for that noise and chaos of a noodle bar uncle roger have to admit this is the most beautiful kitchen i've seen this kitchen it's too sexy it's not atmosphere this atmosphere for making babies how many feels like you need to make ramen so i make my own and i start with the japanese broth okay correct good start but this camera guy i think he know what he do yes of course why is showing us this angle oh my nephew third leg standing up now hi yeah pay attention to food not to the two other things and nephew don't be dirty uncle roger watching this video because not for any other reason and what goes in is all important okay so i am really curious about this broth because she said just japanese broth but there are many types of them in japan kombu broth katsu fish broth anchovy frying fish pork bone chicken and so on everything has different taste and i think this is cut so fish broth it has rich fragrance and taste in so many umami dried shiitake mushrooms already sliced see that ankle again nice angle again yeah and we are firmly back in the universe of umami now and you know a lot of ginger some might say an excessive amount of ginger but i could never have too much of it spicy warmth okay i like that she don't even measure she just used steeling or a chef once say she just throw he just drove but why this motion and i think this is just for camera when angkor wrote to say use finger that's not what i mean proper chef super busy in restaurant no time for elegant fingering because i do it as i cook this needs to come to a boil but first it'll stir and i can't i should be ashamed i see you using only one chopsticks but i can stir with one of course you can't eat with chopsticks you're supposed to use yes i think nigella don't know how chopsticks work one chopstick i've never seen personally wearing only one shoe nigella why don't you give uncle roger your phone number and address i sent you my chopstick for free that's why it's auntie helen so uncle roger available available just about the one thing i remember from physics at school thank you mr clark one thing oh my god everything comes to the ball faster if that's the only thing you remember from physics [Music] and it boils and you can see the mushrooms are beginning to plump up oh my gosh she boils dry seed okay she's killing umami the way to make dried shiitake broth is putting it in cold water and letting it lie in the refrigerator for around 12 hours this is because dry shitake is mommy is weak for heat so it needs to be extracted in low temperature slowly i learned this knowledge from cooking tv show plump up but they're going to plump up even more and lose their flavor into the broth so wait what what what replay they're going to plump up even more and lose their flavor into the broth you only put mushroom in broth for two minutes and you think you're gonna flavor the broth high too sure is that not enough time what reality you live in mushrooms just met the broth they don't even have time to be friend yet where the flame was you reach an hour at least you need more than an hour so everything stays trapped in the pan this is baby pak choy but why her knife so small like this would do asian cooking we love using a big knife it's faster your knife so small by the time you finish cutting they will be cold with 20. but i make it like this because the first time i ever cooked it i came back home one evening i came back home one evening but she has beautiful hand there oh my god so ravenous and just open the fridge and open my cupboards and this is what i had her fridge only have bok choy i am all about the radishes these days always have them in the fridge food of the gods food of god no no the food of the god is too much like magic white powder i hear naija i like the magic white powder i am all about the radishes these days that's pretty mean radish is full of rabbit not food of god if rare dish is food of god uncle roger rather go to hell okay we really use radish for me in japan so this is impressive innovative and also attractive for me i'm pretty curious about khalami now and now into this delicate but deep broth goes not deep no flavor the baby pak choy along with the peppery juiciness of the radishes this woman really like her radish is she lobbyist for big radish usually for ramen the topping and broth you make separately because if bok choy improv too long it becomes salty and gross also nobody really put radish in ramen high yeah yeah and now a final flurry of flavorings to augment what's already in the pan a husky hit of miso a husky hit of miso uncle roger like watching this video so this is learning so many new english words who knew husky hit just meant tablespoon this woman english so good uncle roger gonna call it my microwave from now on milk which i've warmed in the microwave a dash of soy oh that's not enough and the next drop of toasted sesame oil no don't don't put mirrors drop high yeah too small you smell so stingy this woman is she trying to save money also she has her own crazy measurement system a husky hit dash and the mirror is dropped she describes looking like she's writing poe is she chef or is she an english teacher please let the baby picture go in and another stir one chopstick again the leaves are the nearest wilting and miso mustard miso can not boil she correct but this is not right way to make flavoring for your ramen soup japanese people they call this soup flavoring tare tare is the most important element in ramen ramen without tare it's like uncle roger without orange polo or jamie oliver without chili jam if you don't have tare that's expression not made like this you make the miso tare separately and then put in bowl at the end stirring in miso paste it's not making papa tarek nigella just use msg don't bother with your half s miso flavoring msg make everything better including your ramen skill but i understand what he means usually in japanese ramen restaurant they make soup and thai separately put thailand in the bowl and pour souffle i had the reason not mixing these two until just before eating is because to give italian good flavor if you put thale into the boiled soup the heat makes good flavor disappear that's why they do it separately my ramen requires two more elements first an egg egg two white you need to marinate second noodles i mean i i cooked these before noodle usually ramen noodle yellow in color like this noodles i think it's not ramen noodle but it doesn't matter that they're cold because the heat of the broth will warm them [Music] i could eat this just as it is but i i feel it incumbent upon me to arrange it in a calming japanese order where got calming this boat of noodles stressing uncle roger out arrange it in a calming japanese order you call this arranging you're not arranging you're just poking uncle roger i'm gonna arrange my teeth then go all that remains for me to do is okay egg yolk a bit runny it perfect i give her that sprinkle over yes the green parts of a spring onion spring onion good good and a little bit of dried chili dry chili uncle roger would prefer using dried chili to make your tare instead of sprinkling more free work and i don't want to puncture the mood of cozy serenity but i do have a comedy contraption with which to eat my ramen is she using spock smoke for ramen hi maybe that white nigella don't go to noodle bar anymore she banned from all of them because she brings her own he doesn't allow her to use spook but in japan famous roman restaurant sugar kia provides ramen with it and this is kind of symbol of this lesson i heard that they started to use spock to reduce disposable word chopsticks for environment very beautiful story right fought for the noodles spoon for the broth ramen have five components soup curry noodle topping and oil soup she used dashi okay don't exist you can't just put miso in and call it tare noodle it looked like she used wrong type of noodle topping egg and spring onion okay oil she only used two drops of sesame oil high yeah not enough so she only get two out of five components right high yeah at least this ramen somewhat homemade she didn't just use instant ramen and put topping on there so still better than jamie oliver and his nigella uncle roger single now hopefully one day i can make egg fire rice for you come get husky hit of uncle roger okay it was fun to watch as always and i'm pleasure because i learned different ways to make ramen it looks really nice and fantastic i am going out for ramen after shooting this video anyway thank you very much for watching please don't forget to subscribe to our channel too see you soon

Channel: SHUGY'S JAPAN HOUSE

Views: 20,814

Keywords: NIGELLA LAWSON So Pretty But CAN SHE MAKE RAMEN?, Uncle Roger, Japanese reaction, ramen, Japanese reacts, Mrnigelng

Id: URTXKmr0-XY

Length: 14min 12sec (852 seconds)

Published: Fri Apr 02 2021