LOADING ...

Video We Made A Giant 25-Pound Ramen Bowl For A Sumo Wrestler • Tasty

11M+ views   |   244K+ likes   |   5K+ dislikes   |  
00:00   |   Jun 08, 2019

Thumbs

We Made A Giant 25-Pound Ramen Bowl For A Sumo Wrestler • Tasty
We Made A Giant 25-Pound Ramen Bowl For A Sumo Wrestler • Tasty thumb We Made A Giant 25-Pound Ramen Bowl For A Sumo Wrestler • Tasty thumb We Made A Giant 25-Pound Ramen Bowl For A Sumo Wrestler • Tasty thumb

Transcription

  • - Oh my God.
  • - Right.
  • - This is so heavy.
  • (upbeat jazz music)
  • - [both] Oh, yeah!
  • - That was good.
  • - It was really good.
  • - [Inga] Oh, no.
  • - I think this is ramen bowl
  • is gonna be like twenty times the
  • size of a normal bowl.
  • - Open your eyes.
  • - Hahaha, geez.
  • (rhythmic drum music)
  • - Hi, welcome back to Tasty's Making It Big.
  • I'm Alvin and I love making the giant food.
  • Personally, I've been a fan of sumo wrestling
  • for a very long time.
  • I've always wondered, you know, how do they train,
  • what do they eat, how do they maintain that
  • athletic prowess at such a size?
  • So today, I've invited Yama-San
  • from the USA Sumo to come in.
  • So let's go meet him and see what he wants to eat.
  • - [Yama] Hello.
  • - Hello. Nice to meet you.
  • - Nice to meet you.
  • - Yeah. Thank you for coming in.
  • I've always wanted to meet a sumo wrestler like you.
  • Can you tell me what it's like to be a sumo wrestler?
  • - Very hard,
  • but
  • very
  • nice.
  • - Oh.
  • (laughter)
  • - What is the training like?
  • - So we wake up at 6 AM, training.
  • It finishes at noon.
  • - Six hours of training?
  • - Yeah.
  • - Very important, after eat, sleep.
  • - Why? Why do you sleep?
  • - Make big body.
  • Yeah, eat and then sleep.
  • - Are there any misconceptions, you know,
  • about sumo, that you think need to be addressed?
  • (speaking in foreign language)
  • - One of my dreams is to cook for
  • a sumo wrestler, like you.
  • What giant food would you like me to make for you today?
  • - Can you make me ramen?
  • - Giant ramen?
  • - Yeah.
  • (laughter)
  • - What kinds of ingredients do you like in your ramen?
  • - Chashu, egg,
  • - [Alvin] Okay.
  • - green onion,
  • seaweed.
  • That's it.
  • - Okay, what kind of broth do you like?
  • - Tonkotsu.
  • - Tonkotsu broth.
  • Oh, me too!
  • - I like tonkotsu.
  • - Oh, me too.
  • That's my favorite.
  • Thanks.
  • Okay.
  • I have to think about this.
  • It might be tough but I think I can do it.
  • - Yeah, good luck, man.
  • - Oh, thank you.
  • Appreciate it.
  • Yeah. (laughter)
  • So I got a lot to do.
  • I gotta make a giant egg,
  • I gotta make homemade ramen broth,
  • big, giant ramen noodles,
  • and somehow make a giant pork.
  • And honestly, it's kind of a lot to deal with.
  • I think I'm gonna have to call in some backup.
  • I gotta friend in mind that I think can really
  • help me out, so I'll be right back.
  • (arms wooshing)
  • - Woooo!
  • Guys, this is my friend Inga.
  • She's a producer at BuzzFeed.
  • She's made some amazing videos you might have seen,
  • a lot of the cool stuff that she's done.
  • She's amazing in the kitchen.
  • Inga, welcome to the show.
  • - Thank you, thank you.
  • - Have you ever made ramen before?
  • - I have not made ramen,
  • I've made other kinds of noodles.
  • Like, Chinese beef noodle soup,
  • - Okay.
  • - Stir-fried noodles.
  • - Well, you have a lot more experience
  • than I do, so I'm glad you're here today.
  • We're gonna make a giant ramen.
  • Full disclaimer, this isn't anything particularly new.
  • Channels have done similar versions,
  • but we wanna do our own take on it.
  • I think what the first thing we've gotta do is
  • make the broth.
  • So we're gonna make a tonkotsu broth.
  • We have a lot of meat, pork feet,
  • chicken backs, chicken necks.
  • A lot are kinda the odds and ends and pieces.
  • The reason why they use these odd cuts is because
  • I think it adds a lot of flavor, right?
  • - It's a good way to use up, like, the
  • normal cuts you wouldn't just eat.
  • - [Alvin] Throw that in there.
  • - All right. Wow.
  • - This is..
  • - Gentle, gentle.
  • - Gentle with the meats.
  • Water? Throw it in.
  • (water pouring)
  • - Woooo!
  • We'll take this into the back,
  • boil it, clean off any impurities.
  • Oh, be right back.
  • - Okay, so while the bones and the meat are blanching,
  • we are going to char some vegetables.
  • And the reason we do this is so that we can add
  • some smokiness to the flavor.
  • Add some zest.
  • - [Alvin] You know I like to bring that heat.
  • - All right, listen to that sizzle.
  • - [Alvin] This is like three pounds of onions.
  • Like, twenty-five cloves of garlic.
  • - This is what we're talking about.
  • Oh my goodness.
  • - That's what I like to see.
  • This might take awhile because there's a lot
  • of vegetables that we have to go through.
  • That will look great.
  • - [Inga] Right.
  • - It's so nice and caramelized.
  • It's about ten minutes, I took a nap.
  • You know, made her do all the hard work.
  • But I got you a tray.
  • - If you don't char your vegetables,
  • that's also okay, but all of these like,
  • black bits here, it really enhances the flavor, right?
  • It's like flavor bits.
  • - Yeah.
  • Yeah, flavor bits.
  • We have our charred vegetables,
  • thank Inga for making it happen.
  • (laughter)
  • - I'll make sure I put more work in
  • so this group project doesn't become a failure.
  • - Oh my goodness.
  • - Yeah, this is what the bones look like after
  • being boiled and skimmed a bit.
  • So we're just gonna take 'em out.
  • Time to go fishing.
  • - You see that layer of fat?
  • - Oh my, that's how much stuff came out of it.
  • This has a lot of impurities
  • and kind of the weird bits from the bones.
  • Not really that great to save, so I'm gonna go
  • dump this out so we can get a cleaner broth going.
  • - I'll leave the heavy labor to you, Alvin.
  • - You sure? Yeah, I've gotta literally carry my weight.
  • (laughter)
  • - Ohh!
  • - Gonna have to put the bones back in.
  • Here we go.
  • - Ohhh.
  • - Oh, that splattered.
  • - So we have the charred vegetable from earlier.
  • Shitaki mushrooms, I love these.
  • These are so good, in every type of broth.
  • Ready?
  • - What is those?
  • - What is those?
  • - What are those?
  • - These are leeks.
  • - Okay.
  • One, two, three.
  • - [Inga] Go.
  • - [Alvin] Make it rain.
  • Oh, this is like, what, three bunches?
  • - [Inga] Yup.
  • - [Alvin] Of scallions we got.
  • - Eat your vegetables, children.
  • (laughter)
  • - Thanks, mom.
  • - [both] Woahhh!
  • - I'll get higher than you can.
  • - I don't think that was a good idea.
  • - Oh wait, no, let's not, it's not.
  • - Okay, all right, all right, - Let's go lower.
  • - all right, all right.
  • - This is gonna need to cook for like,
  • eight to 12 hours?
  • - Eight to 12 hours.
  • - It's like a really nice broth,
  • it cooks for a long time.
  • - Basically slowly simmering it.
  • - I'm gonna take this into the back to cook.
  • - Oh, my gosh! - Right?
  • - This is so heavy.
  • - We're gonna make some ramen noodles from scratch.
  • - As you guys can see,
  • we have a couple of ingredients here.
  • Flour, water, and kansui, also known as lye water.
  • It's a sort of alkaline solution, I don't wanna get
  • too scientific here, but what it does
  • is make noodles chewier.
  • That's what gives it that sort of like springy
  • mouth-feel.
  • - I've never made these before.
  • - Me neither.
  • - All right, let's just get to it.
  • - All right.
  • - So, it's kinda like pasta,
  • but like there's no egg, right?
  • - [Inga] Yeah.
  • - [Alvin] All right, here we go.
  • - [Inga] Slowly but surely.
  • - And this is lye water.
  • Kickin' up a notch.
  • (mixer whirring)
  • (laughter)
  • - Oh, it's makin' a sound.
  • - [both] Ohhh!
  • - Okay.
  • - [Inga] Yeah, look at that.
  • - [Alvin] Yeah, look at that spring.
  • - [Inga] When you press down on it, it comes back.
  • - So like, since you did a lot of the work
  • for the vegetables, I gotta pull my weight.
  • You know, you can't be the guy in the group projects
  • that just like, sits back, does nothing.
  • And then just like shows up on the last day,
  • is like, Oh, hey, guys, how's it goin'?
  • Oh, you finished?
  • Oh, thanks.
  • Thanks for the A.
  • - Alvin talks a lot.
  • I'm sorry.
  • It's the first time I've had a friend on the show.
  • Usually it's just lonely and me.
  • - That's true.
  • (laughter)
  • You can tell that there's a lot of, what is it?
  • Gluten.
  • - [Alvin] Gluten.
  • - Yes. - (mumbles)
  • - There is a lot of gluten because it's
  • taking a lot of, like, arm-work, oww, to do this.
  • - Do you want me to get back in there?
  • - No.
  • - You good? Okay.
  • You're literally standing up in between.
  • (laughter)
  • - It is becoming smoother.
  • - It is getting, yeah.
  • - Right?
  • - Yeah, it's smooth, yeah, like, it's nice.
  • - Oh, you don't slap it.
  • - I mean, how else do you check if it's smooth?
  • I'm gonna say this is done.
  • How do you feel?
  • - We just need it, let it rest a little,
  • relax a little, and then we can roll it out into some noods.
  • All right, let's go.
  • - That wasn't as dramatic - Yes, I have.
  • - as I thought it was gonna be.
  • - (whooshing)
  • - [Alvin] All right, I'll take half, you take half.
  • That's satisfying.
  • - [Inga] Oh, yeah.
  • - [Alvin] Oooh, yeahhh.
  • It's like a mochi ice cream.
  • - [Inga] It is!
  • - It's like a giant mochi ice cream,
  • would not taste like it.
  • - [Inga] Oh.
  • - Two outta ten do not recommend.
  • - [Inga] We're just flattening out,
  • so that it can go through the pasta machine.
  • - All right, so this is currently set at zero.
  • Zero is the thickest setting, we're gonna start with that,
  • and then see where we can go from here.
  • - Oh, come on, look at mine.
  • - Oh, (bleep).
  • All right, you go first
  • (laughter)
  • - [Inga] Ready? - [Alvin] Ready?
  • (pasta machine creaking)
  • Ooooh...
  • - There we go.
  • - All right, okay. Not bad.
  • - So that's the beginning.
  • It has to be a gradual process.
  • Slowly get it thinner and thinner.
  • Which is why we are going what, from zero to-
  • - Zero to seven, - to seven?
  • - like many times.
  • - Yes.
  • - It's pretty labor-intensive.
  • - This is why you need two people hand.
  • Squish, squish, squish.
  • Whoaaa!
  • (laughter)
  • - This is so silly.
  • - One giant noodle.
  • We have the fettuccine attachment.
  • I'm gonna put the crank over here.
  • And then if you wanna feed it through.
  • - Okay.
  • - [Alvin] Ohh. You got it?
  • - I do got it.
  • - You got it?
  • - [Inga] Oh dear.
  • - [Alvin] Damn.
  • - All right. Whoa!
  • - [Alvin] All right, it's okay.
  • That's one.
  • - All right, let's go.
  • - We're gonna use my dough.
  • We might be here for a couple of hours.
  • Broth is still cooking.
  • Eight to 12 hours is a very long time.
  • So we're gonna get started on the pork, the chashu.
  • We have a pork belly here.
  • I think it's a beautiful piece of meat.
  • Let's get gloves on because this might get
  • a little bit messy.
  • (gloves snapping)
  • (laughter)
  • - Rolling it up, because you know how when you go
  • to ramen shops, you see that perfect circle of meat?
  • That's what we're trying to replicate.
  • - We're gonna need to tie it though,
  • because then we roll it up, it needs to stay together.
  • So how about, one person ties and the other
  • person has to hold it together?
  • - [Inga] All right.
  • Hold it tight.
  • Hold it tight, roll it up tight.
  • I wanna go under the meat.
  • And then, oh, wait, that side came out.
  • - [Inga] Oh, it is slippery.
  • - [Alvin] Yeah.
  • - Come on, Alvin.
  • - You wanna try?
  • - Huh!
  • - Huh!
  • - Oh, my God.
  • - Is that good? - That's pretty good.
  • - Is it tight enough?
  • Oh, my pinkies, I keep on.
  • - [Inga] There we go.
  • - No fingers are lost today.
  • - [Inga] All right, we have it in the pot.
  • - We're gonna add the braising liquid, the soy sauce first.
  • I know it looks like a lot of soy sauce,
  • remember this is a giant pork roll.
  • - Yeah.
  • There's like three bunches of scallions in here.
  • - [Inga] This is sake.
  • - [Alvin] Wanna save some for me?
  • - Alvin would run off with this.
  • Then the sweet wine , mirin, and garlic.
  • - [Alvin] I got your ginger.
  • Look at that, good timing.
  • - [Inga] We'll add a little bit of water to top it off.
  • - We're gonna braise this for a while
  • til it gets really nice, really tender,
  • the fat's gonna come out.
  • - And all of that sauce that just went in there,
  • it's gonna seep right into the meat.
  • - Yup.
  • - Goodbye, pork baby.
  • - You ready for this?
  • - I wanna see how our pork baby is doing.
  • - One, two, three.
  • Ohh yeah! - whoa!
  • - All right, let's bring this to the tray.
  • - Okay, all right, cool.
  • - [Inga] Okay, all right, gently, gently.
  • - [Alvin] Gently.
  • All right, the baby has landed.
  • - [Inga] It's very tender.
  • - It is very tender.
  • Cheers.
  • - Cheers.
  • - Mmm, this is good.
  • - Tastes like the stuff you get on ramen.
  • - I know.
  • - Right?
  • This beautiful broth right here,
  • we're saving it because we are actually going to
  • marinate our egg in this sauce.
  • No waste.
  • - Yeah, all right.
  • You wanna take care of that?
  • I'm wanna start wrapping this.
  • - [Inga] Yes, okay.
  • - We have something very special.
  • This is an ostrich egg.
  • And this is..
  • - A normal egg.
  • - For reference, you know it's kinda like you
  • versus the guy she tells you not to worry about.
  • This is not easy to break.
  • And you've had, like,
  • experience with ostrich eggs, right?
  • - Yes, I have.
  • I have made an ostrich egg egg McMuffin before.
  • - Yeah, I saw that video.
  • This feels like a grenade,
  • like there's no thin shell here.
  • - Like a grenade! (laughter)
  • - Sumo wrestler said he wanted a nice, soft-boiled egg.
  • - Awww, man.
  • - Yeah, like, that's kinda why ramen comes with it.
  • - It's like nice, right?
  • It's like beautiful, it's marinated.
  • - [Alvin] I think we're gonna have to resort to
  • a technique called Sous Vide.
  • Essentially it's circulating water around the egg,
  • at a fixed temperature, to cook it even all the way through.
  • This is gonna go in the water.
  • Do you wanna give it a name?
  • - Eggy?
  • - [Alvin] Okay.
  • - [Inga] Like a cute egg baby.
  • - Eggy's gonna hang out in the water.
  • We're gonna cross our fingers and wait for a
  • couple of hours and see what goes on.
  • - Here we are.
  • - Three hours later.
  • I'm just nervous.
  • I mean, I know he's been sitting there for
  • a long time, soft-boiled though.
  • - Yeah, I don't know if it's gonna work,
  • but there's no other way to find out than
  • to take it out and crack him right open.
  • - [Inga] Even if it's not soft-boiled.
  • Ooh, that was-
  • - [Alvin] That was loud.
  • - Gentle, gentle, Eggy. - Sorry.
  • - We're gonna use the back of the knife here,
  • where it's more blunt
  • (laughter)
  • and just slowly hack away at it.
  • Ready?
  • - [Alvin] Ready whenever you are.
  • (tapping on egg)
  • - [Alvin] Oh!
  • (tapping rapidly on egg) Felt that one.
  • - [Inga] Oh, no.
  • - [Alvin] Ohh, what happened?
  • - [Inga] It's very soft.
  • - It's like Jell-o.
  • (rapid tapping)
  • - [Alvin] Felt like a water balloon.
  • - I was just going to say that.
  • - [Alvin] Okay.
  • - [Inga] Okay, it is definitely not cooked.
  • - This is not what a soft-boiled egg should be like.
  • - [Inga] Whoaa.
  • (laughter)
  • - It's so jiggly.
  • - [Both] Ohhh!
  • - Oh, my God.
  • - This cannot.
  • - I'm weak, I'm weak.
  • - Here, I got it, I got it, I got it.
  • Guys, this is an egg yolk.
  • - I think that the yolk cooks way faster than the whites.
  • And Sous Vide is all about cooking
  • at an even temperature, right?
  • - Mmhm.
  • - So there is no real way you can Sous Vide it
  • where this is under and this is over.
  • I think we might have to sacrifice this soft-boiled egg
  • and just go with like a harder boil.
  • - It's better to be safe and edible.
  • If it's not soft-boiled, I think Yama-San will understand.
  • - I would think he would appreciate the fact
  • that he is eating an egg and not Jell-o.
  • - Eggy has served us well.
  • - Eggy has served us well.
  • Thank you for your sacrifice.
  • May you rest in pieces.
  • Whoo!
  • All right.
  • - Moment of truth.
  • Do you need any help?
  • You good?
  • - I think I'm okay.
  • Emotional support wouldn't be bad though.
  • - Good job, Alvin.
  • You got this, Alvin.
  • - Whoo!
  • - [Inga] You can do it, Alvin.
  • - So we got a second one.
  • What do you want to name it?
  • - Eggy, Jr.
  • (laughter)
  • - Eggy, Jr!
  • - Can I draw a face on it?
  • Just for good looks.
  • (laughter)
  • - [Alvin] Aww, that's cute.
  • - [Inga] Yay, Eggy, everybody.
  • Ta-da!
  • He's so cute.
  • - Do you wanna do the honors?
  • - No.
  • - You gave him a face,
  • - I know.
  • - I feel very bad about it. - I feel very bad.
  • - He's just looking at me with the eyes.
  • - [Inga] I know.
  • = [Alvin] He's just looking at me, I can't do it.
  • - [Inga] I know.
  • - Only one shot, right?
  • This is one shot.
  • - Yeah, this is the last egg that we have.
  • (tapping)
  • - [Alvin] Oooh.
  • - Okay, eww, it's so sad.
  • - And so, it continues to hammer his head with a knife.
  • Oh, okay.
  • - It's not the most perfect on this side but
  • let's focus on this side.
  • - Let's focus on this side.
  • This is a hard-boiled ostrich egg.
  • Not the prettiest thing but hey, you know, sometimes
  • children don't turn out the way we want them to.
  • And that's okay, we love them all the same.
  • We should marinate this, right?
  • - Yes. - Okay.
  • - We have that braising liquid from earlier.
  • - Got the Braising liquid.
  • And down to the marinade.
  • We're gonna add some more soy sauce to this,
  • to help cover it so we can get a full-on bath.
  • You don't want any white spots.
  • - We're probably gonna leave this sitting
  • in there overnight, I would say.
  • - Yeah.
  • It's a damn thick egg.
  • - It is Day Two.
  • - Whoo.
  • - This has been cooking for twelve hours.
  • Let's go, let's do this!
  • - Ohhh!
  • - Oh, it smells so good.
  • - That is delicious. I would eat that.
  • - Right? - I would eat that.
  • - We can eat everything in here.
  • All of this stuff went into that broth,
  • so you know the broth is gonna taste good.
  • - Look at this, nice and like milky consistency.
  • - [Inga] Yay.
  • - [Alvin] Woooo.
  • - [Inga] Oh, dear. Oh, dear.
  • All right, all right, slow, slow, slow.
  • - [Alvin] Oh, we did it.
  • - Cheers.
  • - It's delicious.
  • - Yeah, I think we can always add more salt
  • and more flavor later if we wanted.
  • Like, such as that sauce from the braised pork we did.
  • - Oh, that's a good idea.
  • - Right. - Oh, I like that.
  • - As you know as Alvin says, "Go big or go home."
  • - That's what I like to hear, let's go.
  • - Pork baby, he's back.
  • It seems like it's holding its shape fairly well.
  • Gloves.
  • - One, two, three.
  • (gloves snapping) - All right, that was weak.
  • Let's do it again.
  • - All right, (mumbles) One, two, three.
  • (gloves snapping)
  • - [Inga] Nice.
  • - [Alvin] Wooo.
  • - [both] Whoaaa!
  • - [Alvin] That's a spiral of a joy right there
  • All right, that's one.
  • Slice number two.
  • - [Inga] Ooh, ooh.
  • - Isn't that one of the most
  • beautiful things you've ever seen?
  • That's six slices and hopefully that is enough
  • for this very amazing man.
  • - It is time to assemble.
  • We have our beautiful Eggy Jr. here.
  • He has been sitting in this little soy sauce
  • marinating sake bath for a while.
  • We have the pork belly, ginger, nori,
  • seaweed, scallions, and obviously the broth.
  • But, more importantly, giant ramen calls for a giant bowl.
  • (laughter)
  • - It's like the one my mom has at home.
  • Like, every Asian family has a version of this.
  • - And a pair of pretty long chopsticks
  • to go with our pretty big bowl.
  • Look at it!
  • - [Alvin] Ohh, he's so dark.
  • Wow, that marinade really like, sank in.
  • - All right.
  • - You wanna, you wanna cut the egg?
  • I can hold it for you.
  • - I don't wanna cut your hand.
  • - You've got tasty hands, they're valuable.
  • Actually, you know what, I'm gonna-
  • (laughter drowns out speaking)
  • - All right, cool.
  • Bye bye, Eggie.
  • - [Inga] Ooh.
  • - [Alvin] This guy is tough.
  • Wait, hold up.
  • - [both] Oooh.
  • - You wanna break him open?
  • - Dun, dun, dun.
  • - [Alvin] Whoa!
  • - [both] Cheers.
  • - Oh.
  • - That's our food.
  • - It's really good.
  • - I think the next thing that
  • we should do is to sear the pork belly,
  • add some color to it,
  • like, how it looks in, like, ramen shops.
  • - We could sear it in a pan.
  • - Or, pop it in the oven.
  • - Or..
  • (torch whirring)
  • (upbeat drum music)
  • - Time to get lit.
  • - Aww, yeah.
  • All right, Agent Lam, proceed to target one.
  • - Copy that.
  • - Fire at will.
  • (torches whirring)
  • - [Alvin] Status report, Agent Lam.
  • - Target is slowly burning.
  • (laughter)
  • - Target known as pork baby is proving to
  • be quite resilient, but there are signs of distress.
  • - [Inga] Target about to be annihilated.
  • - [Alvin] Oh.
  • - All right, this is getting a bit much (mumbles)
  • - [Alvin] Yeah, this is kinda
  • (laughter)
  • - [Alvin] Those look damn good.
  • Like, the fat is crisping up really nicely.
  • - I know, can you hear that crackle?
  • - This is so fun.
  • - It's sizzling.
  • - Something about fire-smoked meat
  • and fat is, like, my favorite thing in the world.
  • - Ooh.. Look at that contrast.
  • - I know, look at that.
  • This is the best day ever, heh.
  • - [Inga] 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 dump it in ice water
  • just so it lowers the temperature,
  • and so it won't continue cooking.
  • How many servings do you think we're actually making here?
  • - I think that this big, giant ramen bowl
  • is gonna be like, twenty times the size
  • of a normal bowl of ramen.
  • - This is the final mission.
  • (laughing)
  • We should save the broth for last.
  • Probably build everything else first,
  • starting with the noodles.
  • Like that.
  • - [Alvin] Ah, it's cool.
  • Here, I'll help you get the, the nori in.
  • This beautiful pork, coming in hot.
  • (gasping)
  • - [Alvin] Ooh..
  • Last piece going in.
  • The prettiest girl at the prom.
  • All right
  • - There we go. - Pork is down.
  • - Next up, let's do the eggs.
  • - [Alvin] Get it against the wall.
  • - Okay. - All right, I want a egg in.
  • All right, other egg is going in.
  • - [Inga] Ooh. Ooh.
  • - [Alvin] Nice. Oh!
  • - [Inga] No.
  • - [Alvin] He's tipping over.
  • - [Inga] I'll do The Tokyo scallions.
  • - [Alvin] Finishing touch is some pickled ginger.
  • There it is.
  • This is our ramen.
  • - [Inga] This is a ramen.
  • - [Alvin] This is one ramen, for one man.
  • Well, we got a lot of liquid and I don't think
  • we have a lot of space to do this.
  • - Yes. - What's the strategy here?
  • - The strategy is there is no strategy.
  • - [Alvin] I don't know, there's no strategy at all.
  • - We are just gonna pour it until it's full.
  • - I like this strategy.
  • (laughter)
  • - We're just gonna put it in this,
  • the braising sauce first.
  • - [Alvin] Okay.
  • Ooh.
  • Okay, I wanna go in with some broth.
  • - [both] Ohhhh..
  • - Oh, man. It's hot. - It's hot, careful.
  • - That didn't even make a dent.
  • Good thing we made a lot of broth.
  • Here we go again.
  • - [Inga] All right, it's going up,
  • it's going up, it's going up.
  • - [Alvin] Oh, it's going up?
  • - Nice.
  • - High-five. - Good job, good job.
  • - We did it. - We did it.
  • - We did it.
  • - This is, this is actually the most victorious
  • I've felt from making a giant food ever.
  • - Yeah?
  • - I think this is done.
  • - You think we're ready to serve Yama-San?
  • - I think he's a very hungry guy.
  • And I really wanna see if
  • what we made stacks up - I know!
  • - to what he expects.
  • - 'Cause we put a lot of work into this one.
  • - [Inga] Yup.
  • - You have my respect, ramen makers out there.
  • - Alvin, we did good.
  • - We did good, yeah.
  • - [Inga] All right, you ready?
  • I'm gonna go get him now.
  • - All right, I'm gonna go clean up.
  • - [Inga] Close your eyes.
  • - Go, go, go.
  • (laughter)
  • - Almost there, almost there.
  • Then turn around.
  • (laughter)
  • - [Alvin] Okay, Okay, Okay.
  • One, two, three.
  • Open your eyes.
  • - Hahaha, geez.
  • (laughter)
  • - Pretty cool, right?
  • - [Alvin] You like it?
  • - Yeah.
  • (laughter)
  • - We have the tonkotsu broth,
  • with homemade ramen noodles, big chashu,an ostrich egg.
  • This is for you.
  • - Thank you.
  • - How do you feel?
  • - Excited.
  • - Are you hungry?
  • - Yeah, very hungry.
  • - All right, good.
  • - Thank you.
  • (speaking foreign language)
  • (laughing)
  • - Oooh. - Oooh.
  • (slurping)
  • - Mmm,
  • yum.
  • (speaking foreign language)
  • - Yes!
  • - [Inga] Oh, man.
  • (laughing)
  • - I love this.
  • I would do this all over again in a heartbeat.
  • - My heart is so full.
  • (laughing)
  • - Do you think you can finish it all?
  • - I can't eat everything.
  • - Okay.
  • - So actually, my friend coming here.
  • - Oh, is he? - Yeah.
  • - Oh, okay.
  • - My friend Hiroki.
  • - Oh.
  • - Ohh, nice to meet you.
  • - Nice to meet you.
  • Nice to meet you.
  • (slurping)
  • (speaking foreign language)
  • (laughing)
  • - [Alvin] Woooo.
  • - I already ate enough.
  • Today I celebrate, thank you so much.
  • - Thank you.
  • - Thank you.
  • - Thank you, bye.
  • - Thank you.
  • - Thank you, bye.
  • - [Yama] Good night.
  • - We did it.
  • - We did it.
  • Thank you for helping me today.
  • - Thank you for having me.
  • - Definitely could definitely have not done it without you.
  • The name of the show is Tasty's Making it Big.
  • I really don't think it could've gotten any bigger today.
  • - It took a lot of time and effort,
  • but I think it really paid off.
  • It was really fun.
  • - If you wanna guess what we're gonna be
  • making, leave a comment, send us a message.
  • Thank you so much, and we will see you guys next time.
  • Until then, peace.
  • (upbeat jazz music)

Download subtitle

Download this video is not available

Description

“It’s going to be 20 times the size of a normal bowl of ramen.”
RECIPE INSPIRATION
FOODBEAST - https://www.foodbeast.com/news/50-pound-ramen-bowl-ice/

EXTERNAL CREDITS
INGA LAM - https://www.instagram.com/ingatylam
USA SUMO - https://www.usasumo.com/
https://www.youtube.com/user/ooicho

Subscribe to Tasty: https://bzfd.it/2ri82Z1

About Tasty:
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.

Connect with Tasty:
Like us on Facebook: http://www.facebook.com/buzzfeedtasty
Follow us on Instagram: https://www.instagram.com/buzzfeedtasty/
Follow us on Twitter: https://www.twitter.com/tasty
Check out our website: https://www.tasty.co/
Shop the Tasty Kitchenware line: https://t.co/0dPSuobra7
Shop the Tasty Merch line: https://amzn.to/2GJ2xvv
Subscribe to Tasty Newsletters: https://www.buzzfeed.com/newsletters/tasty

Credits: https://www.buzzfeed.com/bfmp/videos/82396
MUSIC

Licensed via Audio Network
SFX Provided By AudioBlocks
(https://www.audioblocks.com)

STILLS
Blank gravestone with other graves in the background
vyasphoto/Getty Images
Japanese Barbecued Char Siu Pork Ramen Noodles
ronniechua/Getty Images
japanese cuisine, ramen
karinsasaki/Getty Images
Miso Ramen noodles with egg, enoki and pak choi
Lisovskaya/Getty Images

https://www.youtube.com/c/buzzfeedtasty

Trending videos 90 countries


Categories