We Made A Giant 25-Pound Ramen Bowl For A Sumo Wrestler • Tasty
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oh I think that this ramen bowl is gonna be like 20 times the size of a normal wall around open your eyes [Music] hi welcome back the tasties 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 yamas on from the USA sumo to come in so let’s go meet him and see what he wants to eat thank you for coming in I’ve always wanted to meet a similar wrestler like you can you tell me what it’s like to be a sumo wrestler very hard but very nice what is the training like so we wake up at 6 a.m. training you finish today noon 6 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 jancuga deposit rhetorically connery cohesion are heresy hood of a car to rotate a car down to today so Tom Segura not chicken 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 vomit gyros yeah what kinds of ingredients do you like in your ramen cashew egg okay green onion okay seaweed what kind of broth do you like I don’t watch don’t kotsenburg oh me too Thanks okay I have to think about this might be tough but I think I can do it oh thank you appreciate it so uh I don’t have to do I got to 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 got a Fred in mind that I think could really help me out so I’ll be right back this is my friend Inka 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 Dinka 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 Tony’s noodle soup okay um stir-fry 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 want to do our own take on it I think what the first thing we’re gonna do is make the broth so we’re gonna make a Tong concert broth they have a lot of meat pork feet chicken backs chicken necks a lot of kind of 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 Wow this is what the water going in listen to the back boy let clean off any impurities I’ll be right back okay so while the bones and the meat are blanching we are going to charge some vegetables and the reason we do this is so that we can add some smokiness to the flavor at some depth you know I like to bring that heat all right listen to that sizzle this is like three pounds of onions like 25 cloves of garlic that’s what I like to see I take a while because there’s a lot of vegetables that we have to go through yeah look great all right so nice and caramelized it’s not ten minutes I took a nap you know I heard do all the hard work but I got you a tray if you don’t try your vegetables that’s also okay but always like black fits here it really enhances the flavor right it’s like flavor bits yeah flavor bits we have our hard vegetables Thank You Inka for making it happen I’ll make sure I put more work in so this group project doesn’t become a failure yeah this is what the bones look like after being boiled and skimmed a bit so we’re just gonna take them out trying to go fishing you see that layer of fat that’s how much stuff came out of it this has a lot of impurities and kind of the weird bits from the bones it’s 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 sure yeah literally it carry my weight we have to put the bones back in here we go oh oh that’s flattered so we have the charred vegetables really er shiitake mushrooms love these these are so good in every type of broth ready those these are what is done what are those these are leeks okay 1 2 3 make it rain well this is like what 3 bunches yeah Oh scallions we got your vegetables children thanks mom I’ll get higher than you can this is gonna need to cook for like 8 to 12 hours because it’s like a really nice broth that cooks for a long time basically slowly simmering it I’m gonna take this into the back to cook we’re gonna make some ramen noodles from scratch as you guys can see we have a couple of ingredients here flour water and counselee also known as lye water it’s a sort of alkaline solution I don’t want to get too scientific here but what it does it makes noodles chewy that’s what gives it that sort of like springy mouthfeel I’ve never made these before all right let’s just get to it so it’s kind of like pasta but like there’s no egg right yeah but surely light-water kicking up a notch making a sound oh okay yeah look at that yeah this spring it comes back I feel like since you did a lot of the work with 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 I was like oh hey guys how’s it going oh you finished oh thanks thanks for the ate Alvin talks a lot I’m sorry it’s the first time I’ve had a friend on the show your lives just lonely in me that’s true you can tell that there’s a lot of what is it gluten gluten yes there is a lot of gluten because it’s taking a lot of like arm work good okay you’re literally like it’s nice I don’t slap how else do you check of it 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 Noons all right let’s go yes I always know it’s dramatic as I thought I’ll take how do you think that that’s satisfying oh yeah yeah it’s like a mochi ice cream it is a good time mochi ice cream would not taste like it two out of ten do not recommend we’re just flattening out so then 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 we can go from here oh come on look at mine all right you go first there we go okay okay so that’s the beginning it has to be a gradual process slowly you get it thinner and thinner which is why we’re going wet from 0 to 7 to 7 like many times it’s pretty labor-intensive it’s why you need to people in push squish squish we have the fettuccine attachment I’m gonna put the crank over here and then if you want to feed it through okay you got it I do got it you go okay that’s one how to use my dough might be here for a couple of hours Roth is still cooking eight to twelve 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 beautiful piece of meat let’s get close on because this might get a little bit messy 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 if you roll it up yasss to do that so how about one person ties the other person has to hold it together alright hold it tight hold it tight roll it up tight you want to go under the meat and then oh wait that’s how came out it is slippery hmm oh he’s a key one there we go oh no fingers are lost today all right we have it in the pot we’re gonna add the braising liquid the soy sauce whirs I know it looks like a lot of soy sauce remember this is a giant pork roll yeah it’s like three bunches of scallions in here this is socket let’s save some for me oh they would run off with this then the sweet line meeting and garlic I got you ginger look at that good timing well add a little bit of water to top it off we’re gonna braise this for a while until it gets really nice really tender the fats going to come out and all of that sauce that just went in there it’s gonna seep right into the meat goodbye pork baby are you ready for this I want to see you how are babies – one – all right let’s bring this to the Train okay gently gently all right the baby has landed it’s very tender it’s very tender cheers Cheers hmm this beautiful broth right here we’re saving it because we are actually going to marinate our egg in this sauce no ace yeah all right you want to take care of that I want to start wrapping this okay we have something very special this is an ostrich egg and this is a normal egg for reference you know it’s kind of 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 and yes I have I have made an ostrich egg egg McMuffin before yeah this feels like a grenade like there’s no thin show sumo wrestler said he wanted a nice soft boiled egg that’s kind of what ramen comes with it’s like nice right it’s like beautiful its marinated 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 want to give it a name eggy okay cute baby Peggy’s gonna hang out in the water we’re gonna cross her face and wait for a couple hours and see what goes on here we are three hours later I’m just nervous I mean I know he’s been sitting in 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 then to take it out and crack might open oh gentle gentle eggy we’re gonna use the back of the knife here where’s more buns and just slowly hack away at it ready ready whenever you are felt that one oh it’s very soft it’s like jello no water boy I was just going to say that okay okay it’s definitely not cooks this is not what a soft-boiled egg [Music] I think the yolk cooks way faster than whites and Suvi is all about cooking at an Emer temperature right so there’s no real way you can Suvi it where this is under and this is over I think we might have to sacrifice a soft-boiled egg and just go with a harder boil it’s better to be safe and edible if it’s not a soft-boiled I think Amazon will understand I would think he would appreciate the fact that he is eating an egg in not jello eggy I served as well Haiti has served as well thank you for his sacrifice may you rest in pieces [Music] moment of truth you can you help me good okay emotional support wouldn’t be bad there good job Elvin you’ve got this oh well you can do it Elvin so we got a second one what do you want to name it eggy jr. good luck oh that’s cute do the honors know you gave him a face he’s just looking at me with the eyes only one shot right this is one shot yes is the last egg that we have and so it continues to hammer his head with a knife oh okay it’s not let’s focus on 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 you want them to and that’s okay we love them we’ll all the same we should marinate this right yes okay we have that down to the marinade we’re gonna add some more soy sauce to this to help cover it so you can get a full on bath you don’t want any white sauce we’re probably gonna leave this sitting in there overnight I would say the damn thick egg it is day 2 this has been cooking for 12 hours let’s go let’s do this oh it smells so good that is delicious right Oh anything 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 oh dear oh dear all right all right so it’s lo how he did it it’s delicious yeah I think we can always add more salt and more flavour later we want it like such as that sauce from the braise I mean 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 that was weak one two three [Music] that’s a spiral of joy right there all right that’s one a slice number two oh one of the most beautiful things you’ve ever seen that’s six slices 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 meeting suck it back for a while we have the pork belly ginger nori seaweed scallions and obviously the broth but more importantly enjoy my ramen and calls for it’s like the one my mom has it home like every Asian family has a version of this and a pair of pretty lone chopsticks to go as our pretty big bowl oh so dark wow this marinade really like sink in Wow you want to cut the I can hold it for you I don’t want to cut your hand these are tasty hands they’re valuable actually you know what all right cool goodbye eggy whoa this guy’s tough wait hold up break him open whoa cheers oh I think the next thing we should do is to sear the pork belly add some color to it like how it looks in like ramen shop we could sear it in a pan or pop in the oven or time to get lick oh yeah all right agent Lam proceed to target one copy that fire will status report agent lam target is slowly burning huh target known as pork baby is proving to be quite resilient but there are signs of distress good like the fat is crisping a really nice so fun something about fires smoked meat and fat it’s like my favorite thing in the world look at that look at that this is the best day ever 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 20 times the size of a normal bowl of ramen this is the final mission we should save the broth for last probably build everything else first starting with their noodles like that nice cool right here I’ll help you get the nori in this beautiful pork coming in hot last piece going in the prettiest girl at the prom all right let’s do the eggs get it against the wall I want an egg in right other egg is going nice Oh No let’s tip it over I’ll do the Tokyo scallions some touch some pickled ginger there it is this is our oven this is this is a ramen this is one ramen for a one minute well we got a lot of liquid and I don’t think we have a lot of space to do yes what’s the strategy here the strategy is there is no strategy too weird for it until it’s full I like this strategy we’re just gonna put in this the braising sauce first okay okay I want to go in with some broth it’s hot that didn’t even make a dent good thing we made a lot of broth here we go again good job this is actually the most victorious I felt it’s making a giant burger I think this is done you think we’re ready to serve Jamison I think he’s a very hungry guy and I really want to see if what we made stacks up to what he expects because we put a lot of work as well yeah you have my respect ramen makers out there oh and we did good good good I will clean up close your eyes go go go almost there almost there then turn around 1 2 3 open your eyes we have that tonkotsu broth with a homemade ramen noodles big cashew on ostrich egg this this this is for you thank you how do you feel are you hungry yeah thank you [Music] [Music] I would do this all over again in a heart or soul do you think do you think you can finish it all are you can to everything okay so luxury my friend coming here oh yeah okay you’re my grand akitoki Oh [Music] in the today I so very thank you so much thank you [Music] we did it thank you for helping me today definitely have not done it without you the name of the show is taste he’s making a big I really don’t think could have gotten any bigger today a lot of time and effort but I think it really paid off it was really fun if you want to guess what we’re gonna be making leave a comment send us a message and thank you so much and we will see you guys next time until then [Music] you [Music]

100 thoughts on “We Made A Giant 25-Pound Ramen Bowl For A Sumo Wrestler • Tasty

  1. I was watching when they took out the chicken necks and stuff and I thought I actually smelled the broth but its jurt my mom cooking chicken stew

  2. omg his intro sounds like its in "my strange addictions" just say

    "hi my name is alan, and i'm addicted to making big foods"

  3. The problem of sumo wrestlers is that the mostly live long . They also (because of their weight ) have a lot of weight on their heart .

  4. So no one notices that this is the same big Asian from John Wick 2. No? Ok…

    Also they just have ostrich eggs on stand by? Lol

  5. I dont get how you guys didnt credit him as one of the assassins in John wick 2. Dude took 5 gun shots and 2 to the head tontake him down.

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