Ow! Sorry. Welcome to Mythical Kitchen
where dreams become food. I don't know. It's pretty cool, I guess. Alright so ramen is up there with the most perfect foods in the world, but the one problem is
that you can't eat it with your hands and if you do, you may be asked to leave the restaurant and they will say, "Sir,
where are your pants? You will say, "madame, I haven't any pants for I am eating ramen nachos at home." Ah, we're gonna make ramen nachos. I made it on GMM once. They're really good. If you're following along at home, we've broken the recipe
down into three easy steps. You can snag the time codes right there. I did subtly flex. I'm gonna call it out on myself before you call it out in the comments. But we also have a full written recipe down in the description. Also, Hey, we have a podcast. That's me and Nicole. It's called A Hot Dog Is A Sandwich. Some have called it the
best podcast in the world and by some, I mean, me and Nicole. The latest episode just dropped yesterday. It is a banger, banger. Banger? Banger. Let us cook. Follow along. Come on. Come on, you. Come on. What's in my pocket? Oh, it's floss. What we are doing right now
is we're creating ramen chips. What we have here are four
packs of instant ramen that have been simply cooked and cooled and put it in a bowl and we're gonna add two eggs to that. We're gonna try and create almost like, a sort of ramen dough. We wanted to have binders
that sort of like, coagulate the noodles all together and then we're gonna lay them on a sheet and get them nice and thin and freeze them and cut them into triangles. So you get nice little crispy ramen chips. I know what you're saying,
can we just use normal chips? Nah, you don't use ramen. Some I'm like cooked men I like ramen. So uh, it's a pun. So you can hear Annaliese
squeak laughing over there, 'cause it was a pun. Thank you Annaliese,
for all supporting me. So we're going take all
these ramen, damn it, dude, look at the, ugh. You wanna season up these
chips with the ramen packets. So we're gonna take all
these ramen packets, we're gonna rip them open, there we go. And we're just gonna get 'em in there and we're just gonna whisk that up. The goal here, I mentioned
eating ramen with your hands. That is a big dream of mine. Most of my dreams involve
all my teeth shattering and then me like dealing
with the dental bills, which like, Josh, welcome to America. So let me get these
noodles all incorporated. That's like a nice, and then
I'm gonna take the flour, 'cause I forgot to add to
that and now I'm gonna do it. And then we're gonna toss this with the back of a fork again. That's good. Jimmy it up. Switch your hand. So we're gonna get all that flour incorporated into the noodles. Again, that's just gonna dry
up some of that moisture, any of that residual liquid that's holding onto those noodles. This is fun. This should be like a, like
a stress ball, you know, but like stress noodles,
although, I guess, any noodles eat would
probably stress noodles. That makes sense. So now we're gonna take all this and we're gonna pop it onto a sheet pan with a silicone mat. You can use parchment paper. You can use literally whatever. Let's scatter this out. The goal here is to get as
thin a sheet as possible, that will still hold together because we're gonna let it
sit here in the freezer. Then we're gonna cut that into triangles and then we're gonna fry those. Now what I'm gonna do is I'm gonna put another silicone sheet on top
of it and I'm just gonna try and even it out with my hand. You will see that I do have
a rolling pin, right there. That could be used in
theory to even this out. I do not want to do that. You can just put it in there to look cool so you look tough and then, ow. Sorry. And know I'm gonna put this in the freezer and let it set up for about two hours just until this is nice and coagulated. Now I'm gonna chop it into triangles. Okay so as an empath, I'm gonna go ahead and cut these ramen noodles. Ah, so we've got a whole frozen
sheet of ramen noodles here and I have a knife and
I'm gonna cut these. I swear to God there's
cat hair in my mouth. Ugh, oh my God. This is a full on cat hair. My cat has started just nesting inside my clothing drawers. So in the morning, I'll pick
out a fresh sheet of underwear and then I'll like go into
the bathroom to change. Cause I don't like being
naked in front of my mirror. And then the cat will jump
into the underwear drawer. And then somehow the cat hair
migrates from my underwear up to my mouth and I don't know how. So we're gonna square these off so we can, we can cut these into triangles 'cause a triangle technically
is just a square cut in half. You guys know that? You got to cut it in half the right, like the right time though. Otherwise it's gonna be like a rectangle. So you're like, Josh's jokes aren't funny. Like, it's cause they're not jokes. It's just my stupid
brain and how it works. The goal is to get about a
Dorito size chip out of that. So all I'm gonna do is
I'm gonna cut it here. Cut it there. Cut it here. You wanna bifurcate the angle, real get real Pythagorean on it. Got 'em. All right so we're gonna
keep cutting triangles. You know, you've seen it once, you've seen it a thousand times. "So we're hey, we got
more triangles to cut." And to help you cut, you can
have a glass of hot water. And what you can do is take a sip that will invigorate you to cut the rest of your rectangles. Okay. They're still not done. I said, okay, as if they were. They're not. Here we are. We got a bunch of triangles. So what we're gonna do is we're gonna take all these triangles, we're gonna throw these on the deep fryer. So these are just frozen bricks of noodle. They're gonna get nice and crispy because we added the flour in there. We added the egg. That's gonna create some nice
starchy component in there. Take it, take all my money, take my money. Cook everything in the divorce. Take my money. Okay. Fry it for about two minutes. There's no wrong way to do this. You can also crisp them up in the oven. One's done. At some point on Twitter, I
said I was able to do this cause I'm actually moving
my fingers very quickly, but I'm not. I'm just holding it. This one, I'm just dealing with. That's tasty, yo! Alright, these are looking great. I'm just gonna pop those right back there. Ah, what's a rhombus? Not a single scientist can explain to me what a rhombus is and that's
because they're scared. I don't know what a rhombus is. I feel like this is it, though, you know what I mean? Cause as an empath, I can
intuit what a rhombus is. So, uh. Comment below. Okay, so since I am a
Taurus we're gonna go ahead and make some Chashu pork right here. What we have is some delicious
looking pork belly here. We still got the skin on that. Chashu is typically found on
top of ramen bowls everywhere. It's a Japanese sort of like rolled pork roulade type of situation. It's absolutely delicious. Cooked with a bunch of aromatics. So I'm gonna do first is
I'm gonna slap a bunch of pork belly on there. It's like almost bacon. Now I'm gonna take a whole bunch of twine. Yeah, I got raw pork all over the twine. I'm sorry everybody. All right, so hold on,
let me cut off a big well the twine's on the ground now. You know what the problem is? There's no room to do
anything cause it's gotta be all on the camera. It's kind of, yeah we got it. Okay, what Chashu is, it
is a rolled pork belly that you're gonna tie
it together with twine and then braise in a lot of aromatics, except we are going to
use the pressure cooker because it's just so fast and easy. I don't like to endorse cooking products that aren't directly paying me. And again, I will, if,
if the banana slicer from Amazon wants to
come sponsor an episode of mythical kitchen, boy I'll slice any sort of bananas with that one. All right so what we're
gonna do is we're gonna take all this here twine, this just like tying your shoes, you know, I wear slip-ons and flip-flops so I don't know what that means. It's pretty intuitive. All you're gonna do is
you're gonna tie it off the end right here, and
then you're gonna flip it. So it creates a kind of hook situation. And then you're gonna
bring this underneath. And again, this floor dirtier
than a movie theater floor, but the twine is gonna drag on the floor 'cause there's not enough counter space. So what we're gonna do is then
we're gonna wrap it around, bring it here. Make sure it's nice and tight. And then you're gonna
tie it and hook it again. I don't know how to tie my shoe. I wish there was a
Velcro strap for the pork 'cause I wore Velcro
strap shoes 'til I was 11 'cause I didn't know how to tie 'em. It's a joke. There we go, there we go, there we go. Look at this nice tight little
pork belly, Chashu roulade. So we're gonna do is we're gonna take the Instant Pot, and we're gonna hit it on saute. We wanna give this a
nice little sear first. So we're gonna go Instant
Pot saute, please. Can't see the buttons. I gotta lean. Yogurt. Oh yeah, I like yogurt. Porridge, I like porridge too. Rice is fun. Saute. It does it. It just like, it has to
wait because it'll go beep. There it is. There we go. Okay. So we're gonna add a little bit of vegetable oil to that. All we're gonna do. We're gonna saute this up, sear, all we gotta do is have a good time. What we're gonna do is
we're gonna take our pork and then we're gonna sear it off here and you get some nice browning on it and we're gonna add all
these nice aromatics to it. So I'm gonna take this and
you can hear how hot it is. Well, it's cool it is. It's gonna get braised. You know like you don't see rings of myth. Chris add some in post, add some searing sounds in posts. All right so we have the
pork searing off right here. Now what we've got to do
is get some aromatics going so I'm gonna do is I'm gonna take garlic and I'm gonna line them up. That way you can palm heel,
strike them individually. It's gonna be very quick. It's gonna be one, two three, four, palm heel strike. And you can take the garlics
and you're just gonna add them into that oil is gonna
get nice and perfumy and now a super quick tip to peel ginger. All you know is put it there and you can take a spoon
and palm heel strike. And look, holy crap, dude. It did not peel the skin
as I would have hoped. So now we're gonna do is I'm gonna take a the back end of a knife and I'm gonna scrape off the skin. All right so, now we're
gonna take that ginger. We're gonna pop that in there. Things are popping, that's good. So now we're gonna take some green onion and I'm not gonna palm heel strike that 'cause that'd be dumb. And we're just gonna give
this a nice rough chop. We're gonna add all these green onions right into the pot. And then we're gonna take some Mirin. Mirin is a sweetened
Japanese cooking wine. It's actually what gives teriyaki sauce that really kind of signature flavor. So if you're gonna drink, get Mirin. There's the sizzle sounds and then we're gonna take some soy sauce. Soy sauce is gonna add a
majority of salt to this. And again, all that
liquid is gonna permeate all that unctuous pork fat
and then we're gonna add a fair amount of sugar in there as well. And then a little bit of Sake. Sake is a Japanese drinking wine, but any wine is a drink and wine if you really try hard enough. And then what's this clear stuff? Water? Is this is what they have in toilets? And now, what we gotta do. All right, so we got our Chashu
pork in pressure cooker. That's gonna pressure
cook for about 90 minutes and then we're gonna slice it up and then we're gonna make
some Tonkatsu nacho cheese with some of that braising liquid. Then we're gonna do some
ramen eggs, you know. We're gonna have a good time. You know, we can, we can do whatever. This is your show, man. So I am an INTJ and that means I'm gonna take the Chashu liquid and I'm gonna add it
to this pot right here. We're gonna, God, that gets so hot. These pan, wow! Holy schnikes! Anyways. It's web, let's go back a second. So we're doing, we're
taking a couple of eggs and we're gonna drop
them into boiling water. Then we're gonna shut
that down to a simmer. As I shut it down to a
simmer, literally right now, what I like to do with the
eggs, is I take 'em with a spoon and then I kind of guide
them down the side. That way, yup cracked immediately. That way it doesn't crack. So we're gonna take another egg and we're gonna drop that in. Ah, we got the eggs, we got
the eggs, we got the eggs. So we're gonna simmer it for six minutes and then we're gonna pull them out. We're gonna get 'em in ice bath so they stopped cooking immediately. That way the yolk should
be perfectly jammy. We're gonna marinate those in
some nice Mirin, some stuff. A lot of the similar flavors that are going with our Chashu space, speed of Chashu what we got. So Chashu going in right there and then we're gonna add
some white miso paste to it. We're gonna take that miso
and we're gonna add it to this nice, beautiful
Chashu broth right here. Try and get it incorporated. Whenever you add miso to a thin liquid, you kinda gotta mash at it
with some sort of utensil. Whoop! Since we're not just
adding the cheese to milk to create a sort of nacho cheese
sauce, we're using a broth, it's gonna take a lot for this cheese to really sort of emulsify in there. So what I'm gonna do is I'm
gonna take some cold water and I'm gonna add that to cornstarch. So we're gonna create nice little slurry and then we're gonna add
our corn search slurry to this just roiling hot pan. And then this is gonna
start to tighten up. Aw, did someone set a timer? You got one? Oh dude, Nicole, you're the best. So I'm gonna add some
Monterey Jack cheese. I'm using Monterrey Jack
'cause it's a nice mild cheese and it melts really, really well. Keeps stirring, stir through it. Can't see squat. Alright, so we got our nacho cheese. That's like an absolute beautiful one and I'm gonna reach in. I'm gonna grab the eggs out of the water, get them into an ice bath. Perfect. So the ice is gonna stop the cooking of the eggs immediately. That ensures we can get
those beautiful jammy yolks. So the marinade for ramen eggs, all's I'm gonna do, we're
gonna take some water and soy sauce, and then Mirin, some of the Japanese cooking wine. And then we're gonna crack the eggs, we're gonna, doing stuff. Do you have the reason
that eggs are so strong is 'cause they're a rhombus and the defining feature of a rhombus is that you can put pressure
equally on all sides and they'll never break, but
it's also a metaphor for love 'cause sometimes, you
know, in a relationship there is pressure, but the love is the rhombus that keeps you together. So we're gonna take the eggs, we're just gonna put that in there. Don't look at it. Yeah, that's great. So we got the eggs
sitting in the marinade. We're gonna let those eggs air-inate, megs air-inate overnight. What? This is still cooking, the
burner's been off for 10 minutes. See you in the next frame. All right so we got our ramen eggs. This is lovely. This is the color you're
looking for on it. You want all that beautiful, like dark soy and sugar notes on that. I'm just gonna take this out and give it a nice slice
into two distinct rhombi. That is lovely. Perfect jammy yolk. This is exactly what I look for. I don't love it when the yolk
is like too, too, too runny. But once you get like, this nice little kind of fudginess factor, you see you're almost
cooked on the outside. Oh, that's the ticket. So we got that. But first off, hey! Do that brand new thing. Why don't we do this. I'm gonna take all this
delicious, miso nacho cheese and I'm just gonna flood
this over our ramen chips. Oh yeah, that is gorgeous. You know, it kind of looks like the Norwegian processed cheese Brunost. Shout out to the three
Norwegians who are gonna comment and go, "I know Brunost." So now we got our Chashu pork right here. What you typically do is to warm it up. You takes a nice little blow torch to it. So we're just gonna blow torch this. We want to get some heat on that and that's gonna really continue to melt all the fat from that pork belly. Yeah, I get the sizzle. What are we doing here? Get some sizzle on her. All right so we got the pork torched. Now all's I'm gonna do, I'm gonna pick this up, oh beautiful little pork
squiggles right there. I'm just gonna set these next
to each other right here. Now next to the pork, I'm
gonna take one of these eggs. Nice little beautiful
egg for this trying time. Now, I'm gonna take Enoki mushrooms. These are just some nice little
blanched Enoki mushrooms. Just gonna add those to
the side, right there. Kind of sticking out very unceremoniously. Add some fish cake on the side. Love me some fish cake. I can snack on these all day. And now I'm gonna take some pickled ginger or beni shoga. This is one of my favorite little things, add some nice brightness to it. Now I'm gonna take some
these green onions, just plop those right in the middle. And then you get a nice dusting of Shichimi Togarashi powder
right on the scallions. There it is. Yeah. We it did it. Come on. You're looking at it. That's pretty cool, right? Look it. I made the thing I said I was gonna do at the beginning of the video. It would have been a huge
disappointment if I didn't, though, right? All right, here we have the ramen nachos. I mean, I'm really proud of this. I think this looks very cool. The Chashu pork goes absolutely delicious. We hit with a blowtorch. Soft boiled egg is nice and jammy, all that Miso nacho cheese. I'm gonna go under the pork. Try and rip off, aw the
pork belly is so tender. Yeah, let me load up my bite. I'm gonna go a little
bit of pickled ginger. I'm gonna just kind of dip into the yolk. I'm gonna get a couple of those scallions and then, do I want some fish cake? Nah, fish cakes are for snacking later. This is kind of the
perfect ramen nacho for me. Let's try it. It's a at a party in your mouth. I mean, it really is
all the flavors of ramen from like that soy, the Tonkatsu
pork, the pickled ginger, with all the experience of
eating nachos with your hands. I'm really a huge fan of this. I mean, what a fun little dish. It's fun. Come on. Cooking is fun and as a Taurus, we love fun or we're grounded, but I'm a Sagittarius moon and I don't know what that means. What I'm saying is Trevor, you
wanna come eat some nachos? I would love to. I mean, I'm a ramen guy. You're a ramen guy. I'm a nacho guy. You're a nacho guy. Excited to be here. Yeah. Thanks man. Yeah! Would you like to, are you, is this the
part where you feed me? Oh yeah, go ahead go ahead We're gonna shoot you here.
Oh yeah. Okay. Do you want anything in particular 'cause I can kinda like
shift around and find you, you want some egg? I'll take egg, yeah. I'll take everything, but the fish cake. 'Cause you're right, fish
cakes are for snacking later. We're gonna snack on those fish cakes later. Kinda just wipe it in the ginger. Yeah, no, that's okay. It's good, I like it. We'll get one and kind of Just essence of ginger on there. Ah, yeah, well, here we are at Trevor. This is,
Okay. This is, this is a lot
It's all going in. Are you're ready?
Yeah, yeah, yeah. Here I'm supporting you. Yeah, yeah, get that. Oh God, oh God. That sporks getting the throat. Oh geez. Oh, how was that? Um, it's good It's like eating ramen. It's like eating ramen but not. I Thought so. It's good one though. Thanks for coming by. Hey Trevor, thanks for coming. Hey Trevor, thanks for stopping
by the Mythical Kitchen. No, thank you for having me. Yeah, no problem, no problem. Thanks for stopping by
the Mythical Kitchen, also you people. We got new episodes out every week. We've got an episode on our podcast, A Hot Dogs Is A Sandwich
out every Wednesday, wherever the heck you get your podcasts. I find mine in an alley
out back by the 7-Eleven Check us out on Instagram
at Mythical Kitchen and pictures of your
mythical dishes under hashtag #dreamsbecomefood. I had a ramen nachos
dangerously close to choking. I'm still chewing. It takes a while to get through.
It's nice though. It is nice. All right see you next time. You can cook up your own feast while wearing the Mythical Kitchen apron, available now at mythical.com.
