$306 vs $11 Ramen: Pro Chef & Home Cook Swap Ingredients | Epicurious
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- čas přidán 23. 10. 2023
- Professional chef Yuji Haraguchi of Okonomi and Yuji Ramen and home cook Joe are trading ingredients and hitting the kitchen to make each other’s udon ramen recipe.
Director: Chris Principe
Director of Photography: Ben Dewey
Editor: Michael Imhoff
Featuring: Yuji Haraguchi
Talent: Joe Miles
Director of Culinary Production: Kelly Janke
Producer: Isabel Alcantara
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Project Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Caleb Weiss
Audio Engineer: Z Jadwick
Production Assistant: Alex Mitchell
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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"he's not cured, he's dead" had me rolling
i was looking for this comment lol
Glad I’m not the only one😂
I had to pause the video for a few myself with that pun; I'm glad I ain't the only one.
I’m never not amazed at the ingredients Yuji gives to the amateur chef
Honestly, it's so funny. He's like "hey, figure it out".
Definitely enjoyed seeing Yuji being confused by the spam. Shows that even top chefs are learning
Opening the spam for him was on par with opening the monk fish for Joe.
I was surprised he doesn't use spam! It's very popular in a lot of Asian cuisine
@@rebekahj9085asian cuisine is to wide, in south east asia we never use spam.
@@SaspecsveSecondnot really true, I'm a Malaysian in Singapore and spam is not really that rare, though definitely not a common sight on our table.
@@SaspecsveSecond
Spam is very popular in the Philippines
Definitely the chillest duo, I love these 2 together. Joe really goes for it and comes away learning a new skill (and maybe chopping a fish spine again) and Yuji always makes things look beautiful and tasty, I mean, they were packet noodles! I really like the technique of dry noodles mixed with an onsen egg.
Word. The concept of a "ramen carbonara" isn't new to me, but the care he put in was enlightening
Big props to Joe for breaking down that fish. I would not be able to touch that thing.
I was laughing at every part of Joe handling the fish here. He's courageous.
I’d like to suggest the concept of specialty chef swap recipe. Same principle as this but you could use chefs who are specializing in certain cuisine and have the swap with another chef same concept and no recipe.
I had a kind of similar thought once. My concept revolved around the stepless recipes. Two chefs basically swapping recipes without the name of the dish. Basically just "what do you think the other chef wanted to cook and do that". Super simple but with all the chefs with those varying backgrounds it could be super interesting how creative they can get.
Yuji never ceases to amaze me with the quality of his ingredients. These Level 3 chefs are not joking around.😅😁 Both he and Joe are a very interesting combo!!
I love how chef yuji always tries to use every past and waste nothing, unlike some chefs
Past
@@AdminAbuseahahahahshahah
He very clearly believes in limiting waste in his kitchen, which is really admirable
"Am I the spine guy now?"
Well if you weren't before, that almost certainly guaranteed you now are. This duo is incredible!
Yuji's drawing of the ramen giving a thumbs up is sooo cute!
1:52 WOAH! Did the recipe book actually include steps and not just a list of ingredients for once? Wow!
Rose too busy to mentor now
With that kind of fish you definitely need directions😂😂😂
Such a calm duo, so relaxing to watch
Oddly this reminds me of Food Wars. And the hot pot curry made with Munk Fish. Mad respect to Yuji for being so humble and respectful. When it comes to the ingredients.
Loved this episode. Joe took it like a champ, it was cool to see him genuinely happy about making noodles!
I'd like to see a series with the chefs making dishes to beat takeaways. A decent (but not absurd budget) with an easy to follow recipe.
Josh Weisseman does this. He calls the series but better/but cheaper
Ethan Cheblowski also does this and has his brother go order the takeout to see if he can cook it all faster than it takes to go and get the takeout
Way to go on that fish, Joe! And it's a joy to watch Yuji explain the concepts. This video was fun and informative, thanks.
Y’all couldn’t let Joe call Rose ONCE??
They don’t anymore
@@conqeeftador5559they did in a recent episode tho 😅
@@kaylarotondi1293the three levels "type of food" is a different serie
Rose isn't a chef. It made no sense to have them call her for advice.
@@SupermansCaramel It made COMPLETE sense. She explained what specialized techniques needed to be done and how to do them.
Joe is very brave handling this monster fish. He's not spineless!
Joe needs his own show
He has a CZcams channel
Very impressed by both of Yuji's dishes here. He seems amazingly creative. Would love to be able to try his food.
what an intimidating looking fish to prepare but joe really nailed it 😮
This is a whole next level 😯Incredible stuff Yuji-san, and Joe for his can-do, spine-wrangling attitude.
Honesty, even $11 dollars seems expensive when you're using Top Ramen and Spam.
Its about 9 dollars too expensive
Probably since not all of the ingredients are being used. Like you wouldnt put all 6 eggs or the entire bottle of sesame oil in a bowl of ramen
Yeah they just add up the price of if you went to the store and bought every item you see on the screen, even though for most of those things you're only using a tiny bit. They do it that way because then the expensive meal has a really big price tag. It's kinda clickbait but it makes more people watch.
@@woodardchuckleson3090 They do that for the expensive ingredients, then cost it up per portion for the cheap one. Hence the 99 cent eggs. or the 90 cent ginger in the cheap ingredients vs nearly $5 in the expensive ones..
It's $11 worth of ingredients, but you could probably make a few plates of food with everything there, so it's more like $1-2 per meal.
Eggs and ramen are a super easy way to make a quick and affordable meal.
Joe is honestly too funny 😂😂😂
Two of my favorite chefs making one of my favorite dishes! Yay!
This is the funniest reaction to the pro chef ingredients I have seen 🤣🤣🤣🤣🤣
SO COOL! These are so helpful!
Yuji & Joe! My new favorite duo!!
The fact, that Joe Ramen is 11$ is crazy! It looks 6-7$ at most (the ingredients of course)
The entire bottle of sesame oil and the six eggs are the reason it’s so expensive. But cut the price down per portion makes it cheaper
Bro really named the monk fish😂😂😂😂
Chef Yuji & Joe part two! more please!
I wish there was a way they can show us how to make the elevated cheap version with minimal or cheaper appliances. Would love to try it but I have a small kitchen and low budget to add more appliances 😅
Wanna try both ramen.. Love chef yuji! 🧡💛 Joe's great too 😊
I've actually made a variation on the hard boiled eggs Joe made, and they are so delicious and so delicious in dishes!
I love when they are both in this challenge together
Ive been waiting for years!!!
8:56 That pause. I get this guy.
Yoooo Joe and Chef Yuji 👏🏼👏🏼
Yay! another Joe episode!
These two are great.
I really enjoy these videos! And I'd loove to see a vegan/vegetarian version of the Ramen challenge! ☺️
Bro Joe is a beast
I literally manifested this ramen episode a week ago 😮😮
Joe is funny and charming. I felt like the direction was so detailed though that his hand was being held the whole time and he was just following directions instead of having fun and using his own skills or interpretation.
I could watch a show dedicated to just these two
Adorei o vídeo
Adorei esse video
BROOOOOO, THAAAATT FIISSSSSHHHH 😳😳
joe gives me noel miller vibes and i’m here for all of it
Loved that he teared the nori before blending it
I just love asian culture and their dedication to absolutely anything they do. After working with a Japaneae engineering team i re-evaluated my idea of determination. Those guys were bullet proof and knew no negatives. Their outlook on anything is almost always positive or a lesson. Just great great people.
Am I the only one that’s glad he didn’t find any worms?
Not half as glad as I was
@@mrjoemiles 😂. I’m just glad I’m not the only one. I was eating while watching so…
@@Tiosha820I’m the one who cooked it 😳😳😳
That was amazing. Can you do a spaghetti pie?
Welcome back Yuji! :D
Welcome back Joe!
Muito bom esse vídeo
Interesting. This time the pro chef has to use an ingredient they've never touched before.
Daniel had more experience with Ramen and his stuff can be used easily while learning how restaurant ramen was made. This is Ramen Loop 2
Hes gonna level up soon!
I love anything with Yuji.
I loved Chef Esters Ramen episode too
13:12 I was totally expecting a "nori smoke, don't breathe this" 😅
Ramen packets/cups are the best consumables that high school/college students have
Adorei o video ⭕️
Maravilhoso
I laughed so hard I would be all creaped out too with that fish
Yum!! Make Calabacitas con puerco!!
I really gotta eat before I watch these
Can you do a pumpkin pie 🥧 recipe swap
14:10 “imma go pretty thin with these noodles” …. Then proceeds to cut some THICK aahh noodles 😂😂😂
Yuji should put his dish on his restaurant's menu.
I kinda wanna see the chefs do this to eachother
When I saw that monkfish I was like “Just cleanse it with hellfire”. After the video, I think the same 😂
Its actually insane how people can just look at these ingredients and just make something absolutely delicious
The fish looks scary 😆
'tis a monkfish, often referred to as "the poor man's lobster"
not pretty to look at, but apparently incredibly delicious!
It was scary and delicious
I would love to know exactly what kind of soy sauce, sesame oil, mirin, and cooking sake chef Yuji uses. Using a different kind of balsamic vinegar in a salad for instance makes a big difference in how it tastes, or using table salt vs. offbrand sea salt vs. diamond crystal. I assume the flavorings in Japanese food are similar, but most grocery stores in the U.S. only have one kind of mirin. It makes me curious about what the pros are using and what that tastes like in a recipe like this.
“Is that fish going in the food?”
Looks more like the fish is the one who’s gonna do the eating 👀 Mouth wide open and ready to go 😮
After Ramen Dinner i have , Now i discover this Video
Does anybody know where I can purchase Yujis cook book?
Can’t describe my happiness of seeing these 2 chefs again!!! Thank you Epicurious 🥹
Ele tem os melhores ingredientes 🎉
I❤ RAMEN
I've never seen someone cook with a monk fish, except in RuneScape.
I am here for the creativity with the food and the cooking tips, but I need to say it... Joe is so fine 😍 he and Chef Yuji are both so handsome
Yes, I want someone to cook jellyfish. Let's go!
Monk chunks is now a thing.
this is the opposite of what i wanted to see thanks epicusious.
That monkfish needs a smooch!
I want to see yuji make this
“I guess Yuji ordered a wormless monkfish. It’s really a shame.” 😂 This guy is funny.
Edited because of autocorrect trying to be too helpful.
😈I'm going to make some of those nori noodles for Halloween!
Drunken noodles vs what should have been a spam and egg sammich with Ramen bun with stuff incorporated lol
Receita realmente incrível.... Saborosa e simples de ser feito m
“monk chunks” 😭
what was the sous-vide temp for the onsen tamago?
145°F (63°C) for 45 to 90 minutes (former for runny yolk and later for custardy yolk)
you can speed to 30 minute with 149-154°F (65-68°C) or 13 minute at 167°F (75°C). But its harder to customize yolk preference this way.
Do BBQ ribs or glazed ham
I wish the recipes were written down and linked
😂adorei video
Its 2am now I have a test tomorrow why am i here 😭
Spam?, lunch meat (um chan yuk) is so classic Hong Kong instant noodles with a fried egg on top!