This is my boy Naruto my family's favorite anime and this boy can eat.
He just loves ramen and his favorite one is this one; tonkotsu miso ramen straight from
Ichiraku's ramen shop. And today I'm going to be showing you my take on naruto's favorite ramen.
And the first thing we gotta do is char siu aka chinese barbecue pork and as you can see naruto
has great taste. I mean take a look at this! Give me that by itself and I'm already happy. And to make
it it is extremely easy and here's how. The first thing we need to do is to marinate so I started
with a little bit of white wine, followed by sesame oil, then I added miriam, dark soy sauce, brown sugar
and white pepper. Now all there's left to do is to mix it well because your marinade is done. Now this is
going to be perfect for a pork belly, talking about that, here it is. I want you to notice that this one
is without the skin and that's because we're going to be using it for ramen if it was for something
else we definitely want a crispy chicharron. One other thing that you got to look for in a pork
belly whenever you're making ramen is to ensure that it has plenty of meat, because by default
it already has a lot of fat. And to marinate it what I like to do is to put it in a vacuum bag
this will ensure that the entire surface of the meat is fully covered with the marinade. As you can
see once I was done everything is nicely coated. You want to let it marinate for at least 12 hours
or better yet overnight. The very next day I took it out and this is what it looks like. The
dark coloration is a sign that the marinade did its job and hopefully it infused in a wonderful
flavor inside of the pork belly. Now the next thing we need to do is to go ahead and roll this up so
that we can cook it. And as you can see my piece is not that large. So the first thing I try to do
is to just roll it into itself like this, and man that does not work because take a look at this.
It's just not a good idea. The best way to do is to go ahead and split it open a little bit more, this
will give me more surface area so that I can roll it into itself. Once it was completely butterflied
it made the job a lot easier. The only thing left to do now is to tie it up because once I was done
take a look at this. Now that is what I'm talking about! We want to do this not only for a great
presentation but it will also cook evenly. Talking about that the next thing to do is to go ahead
and throw it into my smoker. For that i chose a temperature of 300 degrees fahrenheit, not only is
it gonna cook nice and fast but it's also gonna give a wonderful smoky flavor. And if you don't
have a smoker you should definitely get one, but it is also possible to cook it in your oven, just
always remember to have a nice large pot on the bottom so that it can catch us all the rendering
fat. Because once you hit an internal temperature of 165 degrees fahrenheit this is what it looks
like. It is now fully cooked, however I am missing a little bit of char on the top. The smoky flavor is
a hundred percent already there but a nice little char is gonna go a long way. So for that I just
grabbed my torch and went to town. This is quick work, it literally takes about one minute to do and
the results is definitely noticeable. Now before slicing the pork belly you want to let it rest for
a little bit, if you don't the juices is just gonna completely run out. So after you rested about one
hour it was time to slice. And as I did oh I could not be happier. I mean take a look at it! This by
itself in a sandwich is amazing and I am a hundred percent sure in a ramen it's gonna be real tasty
that is how easy it is to make char sui Naruto style. Moving on to the next ingredient we gotta prepare
we're talking about the broth. This one is where all the flavor comes from and remember this, it's
not a race but it is a marathon. Naruto's favorite ramen as you guys already know it's tonkotsu which
is usually made with pork bones but since I did not have any and it was hard to find I went to the
next best thing which is ribs. Come on now, ribs for ramen yes! That's what I'm talking about! Now this
next ingredient is not traditional whatsoever but I wanted to add it to my ramen because I love it
and so does everyone else in my family. And as you can see it is beef bone marrow. This has an amazing
flavor and hopefully it's going to take my ramen to a whole new level. The next ingredient I'm going
to be adding is this one. Now I know what you're thinking. What? That doesn't look good and I agree,
because I mean who loves chicken feet? No one. But I'll tell you one thing it gives an incredible
flavor to your broth and if you've never tried it i highly recommend. So now that I have all
of my meats ready the next thing to do is to go ahead and get it cooking. And for that I
added everything into a large stock pot, throw in a good amount of water and took it outside,
because this is gonna take a while. I turn the gas on on my powerful stove and let it boil for
about 20 minutes. As you can see a lot of scum is gonna come up right on top. That has to go. If
you wanna have a nice clear taste of your broth you gotta get rid of it. You can skim it little
by little and that's okay, but what i like to do is to discard the whole first batch of water. I'm
telling you if you do this your broth will taste better. So once everything was out I went ahead and
refilled the pot then I started another boil and if any scum comes up continue to remove it as
much as possible. Because after about four hours the next thing to do is to add a bunch of other
ingredients. And here's what I chose for this broth; we got ginger, garlic, scallion, carrots and onions.
You are welcome to add any other if you like and one more thing I love to add into my broth is
mushrooms, it gives an incredible umami flavor to it. So after adding it all up I just make sure to
stir it all around because now it's time to leave it alone and I'm talking about an additional four
hours, but trust me there is a huge reward in the end. Once that time was up I went ahead and added
even more flavor and here's what it is; into boiling water I threw in a little bit of kombu
aka dry seaweed, followed by a little bit of bonito flakes. Let that simmer for about five minutes and
strain it. This gives a wonderful umami flavor to your broth and you saw how easy it is to make,
so I highly recommend this one. So after adding that up to the stock the next thing to do is to
cover it up and let it boil for an additional six hours because once that time is up your broth is
ready. The only thing left to do now is to strain it because once you are done you are rewarded with
this. I'm telling you friends it is incredible a wonderful rich flavor that is hard to explain,
but so easy to enjoy, it is delicious. However it is still not a hundred percent done yet because
we need to add two more special ingredients and I'm talking about miso. And as you can see I chose the
red and white adding both gives a wonderful flavor. Just make sure that once it's added you stir it
well so everything can combine. But now that our broth is ready the next thing to do is to start
up our toppings. And the very first one we're gonna make is eggs these are super easy, however
at the same time super delicious. I like mine soft boil to get those result I like to boil my eggs
for a total of 6 minutes. Once the time is up I immediately throw them into an ice bath this will
prevent it from cooking any further. And to peel it I like to use this method; I slowly break up all of
the shells and throw them right back into the bowl. The little microscopic cracks allows water to go
inside making the peeling a lot easier to do. The next thing we gotta do is the marinade. So into a
bowl I threw in a little bit of soy sauce, followed by miriam, sesame oil, a good amount of brown sugar
and finish that off with water. Mix it well because once you have done so the only thing left to do is
to add it to the eggs. Keep in mind that the longer you keep them in there the stronger the flavor of
the marinade will penetrate. For me at least three hours in the refrigerator is good enough because
as you can see with that time they turn dark real quick. Imagine how you would be if you leave it
overnight. And these eggs are good on anything even with rice by itself. Jumping onto the next topping
we gotta make nenma aka bamboo shoot. Now this one here you're either gonna love it or hate it. And to
make it it is super simple. As you can see this is what it looks like, there are other kinds but
the only one I was able to find was this one here on my Asian supermarket. So after straining it I
added a little bit of sesame oil into the pan and threw them in there, then I added a good amount of
chicken stock, followed by a little bit of mirin and of course soy sauce. I mixed it well and cooked
it for about five minutes. Once all of the liquid was evaporated the only thing left to do was to
add a little bit of chili oil. The only thing left to do was to stir it because my menma was done.
That is how easy it is to make this topping and like I said you either gonna love it or not.
Moving on to the next topping this one might be the most popular of them all, I'm talking about
narutomaki, and there's no way that you can make Naruto's favorite ramen without this. And I gotta
be honest it is difficult to find, not every Asian supermarket has it so if you find it make sure you
buy a good amount. And if you wonder what this is it is fish cake the pink thing in the middle is
just food coloring and I think I understand why naruto likes this very much. Check out
the ingredients, do you see what I see? Monosodium glutamate aka msg the king of flavor. The very next
toppings we gotta prepare is scallions. There is no secret to this whatsoever you just gotta chop
it up and it's ready. Now the last one and maybe the most important one of them all is the noodles.
I've chose these at least for me they are the best ramen noodles I ever had. I just followed the
packaging instruction for the cooking and it was ready. It is pretty simple there's no secret to it.
But now that we have everything ready the only thing left to do is to plate it up and enjoy
Naruto's Ramen. So now I say it is enough talking and it is time to plate and eat. So let's do it!
All right everybody here we have our beautiful ramen today Angel. No steak today. -Today, today
on Shikamaru guys. -What does it look like to you? What does it look like? -Bro this is Naruto's ramen bro.
-That's right that's right! -From the ichiraku ramen shop. -Absolutely correct. -This is like a photocopy
bro. -I know. -It looks exactly the same. -I try to make it as uh as authentic let's just say because it's
uh you know I mean it's an anime everybody. But uh at least I think that's what my take is on it.
I hope you guys enjoy it but the only thing left to do really is to try it, you know what i mean?
Yes it's a little bit of work to make ramen but when you make it at home it's phenomenal,
I'll tell you that right now. How does it taste let's see? -Oh that's like. -Oh come on now. -It's like
a chickeny pork. -That is fire everybody! That's all I can say. -Naruto knew what he was eating though.
-I don't know if i did it his way but at least it's my way. Okay try the pork let me let me
know about the pork. Cheers everybody!
That is ridiculously amazing come on. -You know I asked him, I asked him Guga,
you make a ramen video, like the naruto one?
And he was like oh yeah because he's watching with his kids, and then what did you say? -Let's do it!
I'll tell you one thing everybody, is it a little bit of work? Yes it is, it is totally worth it
though a hundred percent worth it. -I will say, I will say -Yeah?. -Naruto eats this like an animal.
-I know right I was trying to do it but you were talking I didn't want to be rude. The slurping.
-He eats that thing like an animal. -He don't play around. I think we should copy.
I hope you guys enjoyed this video. If you do enjoy, make sure to give it a thumbs up. If you're not a
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everything is always in the description down below. Thank you so much for watching
and we'll see you guys on the next one. Take care everybody. Bye-bye we out.
-How the hell does he eat it so fast. -I know right.