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00:00Listen to it.
00:02Pork.
00:03Tonkatsu.
00:04ASMR.
00:08Blaze, it's me, your big brother.
00:10Now, I know the hair is a bit higher than mine right now,
00:13but that's all good.
00:14You've just got more expensive hairspray in that.
00:16Now, young man, I've got a challenge for you.
00:18I want to see what you can do if I gave you a bento box
00:22to make a delicious dish in that next-level kitchen.
00:25Promise me you won't be stingy.
00:27Good luck.
00:28And call me if you need any help.
00:30Okay, there we go.
00:32Listen, Gordon, I hear you.
00:33Welcome to Next Level Kitchen,
00:35where Gordon Ramsay is challenging me, Richard Blaze,
00:37to take your cooking to the next level.
00:40And today, we're heading to Asia,
00:42where Gordon's challenged me
00:44to make a delicious at-home bento box.
00:47Now, I've already raided the platform
00:49and grabbed maybe a few too many things
00:51in typical Richard Blaze fashion.
00:53And let me show you what I'm thinking about.
00:56I'm thinking about making a tonkatsu,
00:59which means pork cutlet,
01:01which so, so very much reminds me
01:04of my mom, Peggy, rest in peace,
01:07who would make delicious pork cutlets.
01:09We're gonna do my mom's version,
01:11but with an Asian twist and put this in a bento box.
01:14So we're gonna start with a pork loin, right?
01:17So we have our pork loin right here.
01:19And this is a nice little steak,
01:21but we want to actually pound out our pork cutlet
01:24so that it's nice and thin,
01:26and it's gonna fry golden brown and delicious.
01:29So to pound out our pork cutlet,
01:31you know, first thing I'm gonna do also,
01:33this is what chefs do.
01:34I'm gonna season just a little bit,
01:36a little bit of salt.
01:37I want to be careful because this recipe
01:39has some soy and oyster sauce
01:42and things that are also salty,
01:44Worcestershire sauce,
01:45so I don't want to season it with salt too much.
01:47But I feel like chefs need to season
01:49every step along the way,
01:51not just at the end, not just at the beginning.
01:53So I have my pork cutlet,
01:55and this could be anything.
01:56This could be chicken.
01:57This could be beef,
01:58but we're gonna use pork.
01:59I tend to think that pork is a lot more tender.
02:03So it's a good go-to if you're on Next Level Chef
02:05because it's a little bit more forgiving
02:07than chicken or beef sometimes, all right?
02:09So I have my pork.
02:10I have two pieces of parchment paper right here.
02:13And what I'm going to do is very simply
02:16pound out this pork loin right here.
02:20Now, you can use a rolling pin.
02:22You can use another pan.
02:24You can take out some aggression here,
02:27and you can also use some plastic wrap.
02:29And I'm not just banging on this pork loin.
02:33I'm actually hitting it
02:35and sort of flattening it out to the side, right?
02:39You can also, if you don't have a mallet
02:41or a rolling pin,
02:42you can also sort of just cut the loin
02:43and sort of open it up,
02:45butterfly it, if you will.
02:49Okay, almost, almost.
02:51Just on the edges, a little bit.
02:54Okay, there it is.
02:55Okay, nice and even.
02:58And you can see I have my pork loin
03:01that is now pounded out nice and thin and even, okay?
03:06It's nice and thin, so it's going to cook quickly.
03:08So it's going to retain its crispiness
03:10once we season it, okay?
03:12So there's my pork loin.
03:15Now we're going to get into the fun part
03:16of making a cutlet at home.
03:18Standard breading procedure.
03:20Here we go.
03:21Eggs, right?
03:22So this is a little trick.
03:24If you don't want to get shells in your eggs,
03:26crack the eggs off of a bowl
03:28and then into the pan or the bowl that you're using.
03:32Not on the side of a bowl
03:34because that somehow attracts the shells.
03:36I don't know chemically what's going on,
03:38but you want to crack your eggs off to the side
03:40and then into the bowl that you're using, okay?
03:43I have my eggs in there.
03:44I have a whisk.
03:45And standard breading procedure.
03:47This is how most golden brown delicious things start.
03:51We have flour, we have breadcrumbs,
03:54and we have this egg mixture, okay?
03:56And I'm literally just taking two whole eggs here,
03:58whisking them up.
04:00And when we're making our breading station,
04:02we do want to make sure
04:03that the whole piece of pork can go into the dish.
04:05So you don't want a little bowl
04:07because it'll get really, really messy, okay?
04:09We don't have to get crazy there.
04:11Another thing I like to do with my eggs
04:13when I'm frying something
04:14is I add a little bit of hot sauce
04:16or a little bit of seasoning, right?
04:18Like I said, chefs season along the way.
04:20And this will just, again, make sure
04:22that everything that we're tasting
04:24is seasoned really, really well, okay?
04:27All right, so there we go.
04:28We have right now our flour,
04:32our egg wash, and our panko breadcrumbs.
04:35Panko breadcrumbs are Japanese breadcrumbs.
04:38If you have just Italian seasoning,
04:40that's going to work just as well.
04:42All right, flour, egg, breadcrumbs.
04:44Standard breading procedure.
04:45We have our pork cutlet,
04:47and the first thing we're going to do
04:48is start with the flour.
04:49So the order here is very important, right?
04:52So the first thing,
04:53and what you want to make sure
04:55is that one hand remains dry
04:57and one hand is wet.
04:58So I guess we'll have to go cross-handed
05:00because I already started with this hand.
05:02But I take my pork cutlet,
05:03and I'm just going to put that
05:05in our flour over here, okay?
05:08This is the dry hand, okay?
05:10And then just really, really shake off the excess.
05:12Give it one of these.
05:13Okay, there we go.
05:14So now we have it covered in flour.
05:16Then wet hand, okay?
05:18We're going to go to the egg wash mixture, right?
05:21And the same thing here is
05:23we want to make sure that the egg wash
05:25gets all over the pork cutlet or the chicken.
05:28In this case, it's pork.
05:29But I really want to make sure
05:31that there's egg on every little piece of pork
05:35so that the next part, the breadcrumbs,
05:37sticks to this pork cutlet.
05:40And then again, wet hand to this.
05:43And now my dry hand comes in.
05:44And then I just sort of want to bury
05:46this pork cutlet in these Japanese breadcrumbs.
05:51You could take these breadcrumbs
05:52and you could put them in a food processor if you want.
05:55But I actually like when we don't do that
05:57and you get this nice, crispy little texture.
06:00Yes, you could do potato flakes.
06:01You could crumble up potato chips for this
06:03if you wanted to get really, really creative.
06:05That might be nice, actually.
06:06All right, there we go.
06:07So now we have our breadcrumbs all over.
06:09Here we go.
06:10So we have our oil heating up.
06:11This is going to be, again,
06:12my favorite term, neutral-flavored oil.
06:15You just don't want it to be the expensive olive oil
06:18or expensive sesame oil.
06:20God forbid, please don't fry in truffle oil.
06:22That's way too expensive.
06:24And you're going to lose that flavor anyway.
06:26Shallow frying is different than deep frying.
06:28We're not going to totally submerge our pork cutlet.
06:32We just want the oil to basically cover
06:35half of the item that we're frying.
06:37We want to see it just barely start to smoke,
06:40maybe a little bit.
06:41And while that's going, we're going to make our sauce.
06:45So our sauce has got some of my favorite ingredients
06:48of all time, one of which is ketchup.
06:52I don't care.
06:53Come at me, social media.
06:54I love ketchup.
06:56What does ketchup have?
06:57It's sweet.
06:58It's acidic.
06:59But it has the flavor called umami.
07:01Umami is what wakes up your palate.
07:03It's literally what makes your mouth water.
07:06So we have our ketchup in there.
07:07Our oil is just about hot enough.
07:09And now I'm going to add another one
07:10of my favorite ingredients, Worcestershire sauce.
07:13Worcestershire sauce, a little drip in anything works.
07:16But for this recipe, we're going equal parts
07:18ketchup and Worcestershire.
07:20Worcestershire has tamarind in it,
07:22a little bit of anchovy in it,
07:24all of these flavors, again, that have tons of umami.
07:27I need a little whisk.
07:28This is next-level kitchen.
07:29We throw things.
07:30Whisk.
07:32The one-handed whisk grab.
07:34Only happening on the top level.
07:36Okay, my oil's hot enough.
07:37We're halfway into our sauce.
07:38It's time to start cooking our pork,
07:41our tonkatsu right here.
07:44Okay, it's breaded all the way.
07:46Let's see.
07:47And now you can see, I see some of the bread
07:49that's dripping in the oil.
07:50It's starting to crisp.
07:51So I can tell that the oil is hot enough.
07:53And the moment you've all been waiting,
07:56me to shut up.
07:58You can listen to it.
07:59Listen to your food.
08:00Everyone, come here.
08:01A little ASMR.
08:05Pork.
08:06Tonkatsu.
08:07ASMR.
08:08My new alarm clock.
08:09Okay, that pork is frying up.
08:11I'm going to keep an eye on it.
08:12I have my tongs over here.
08:15We want this to just be golden brown.
08:17That's got like 30 more seconds on it.
08:18Let's see if I can add the other ingredients
08:20to my sauce real quick before I burn it.
08:21A little bit of soy sauce.
08:22More umami right there.
08:24A little bit of oyster sauce.
08:25What is oyster sauce?
08:26Yes, there's oysters in it.
08:28Think of it sort of like as Asian barbecue sauce.
08:31It's also got a great viscosity to it.
08:33Add a little bit of that.
08:34We're going to just whisk it up.
08:35We got almost everything in it.
08:37We're going to whisk it up.
08:38We're going to add a little bit of brown sugar.
08:40And listen, this is why most Asian cuisine
08:42is just so delicious because it's all of these big flavors.
08:45Salty, sweet, umami, right?
08:48Just wakes up your palate.
08:50Your palate just explodes with flavor.
08:52And that's what this sauce is right there.
08:54That could be good for anything.
08:55A burger topping, again, sort of a barbecue sauce.
08:58Back over here.
09:00I'm liking how that looks.
09:02I'm going to just even turn off the heat over here.
09:05Let that cook on the other side.
09:07We want pork to be just cooked all the way through.
09:09All right, our salad to top this off for our bento box.
09:12We have some shredded cabbage, some radish,
09:15and some cucumbers.
09:17I'm going to toss some sesame seeds in there as well.
09:20And then a little bit of sugar and a little bit of vinegar.
09:23I mean, again, these flavors are just so, so big.
09:26I'll throw a little salt in there too, but not too much
09:28because we have so many salty ingredients
09:30that are in that tonkatsu sauce.
09:33A little bit of rice wine vinegar.
09:37If you're using seasoned rice vinegar,
09:40which I'm not, but seasoned rice vinegar
09:42has sugar in it already.
09:44So if you ever go to the store, one seasoned, one's not.
09:46The seasoning part of it is actually sugar.
09:49All right, so here we go.
09:51That's looking really, really nice.
09:53Almost done on that other side.
09:55Let me just toss real quick our salad together.
09:58Again, vinegar, salt, really, really fresh.
10:01I want a little color in there.
10:03So I'm actually going to have some cilantro over here.
10:06A little bit of cilantro we'll throw in there.
10:08Sort of give our salad a little bit of color.
10:10Okay, love what that looks.
10:12Our pork tonkatsu is finishing up.
10:14There's a tray to let this rest.
10:16I think it's probably just about done.
10:18Let's see what that other side looks like.
10:20Other side looks really, really nice.
10:22That's probably the nicer presentation side.
10:25So we're going to let that come over here to a rack
10:28or a paper towel if you're at home
10:30and you don't have a rack
10:32so that the oil goes onto the tray
10:34and not extra oil in our dish.
10:36And anytime something comes out of a fryer,
10:38just a little bit of seasoning
10:40because while it's out of the fryer,
10:42it's still got the moisture of the oil
10:44and your seasoning will stick to it better
10:46as soon as it comes out of the fryer.
10:48Okay, so we have our tonkatsu.
10:50We have our salad. We have our sauce.
10:52Oh, my gosh, Gordon has challenged me
10:54to have some rice over here that's cooked.
10:56It's time to build our bento box.
10:59All right, here it is, a bento box.
11:01It's empty, but not for long.
11:03Not for long.
11:05Time to plate. Time to plate.
11:07We have our sushi rice.
11:09I think we'll just go on one side of this dish.
11:12We'll just add our sushi rice.
11:14Sushi rice, again, has seasoned rice wine vinegar in it,
11:17so that's why it's a little bit sweet.
11:20I like the fact that it's chewy and sort of sticky, right?
11:24And this is a meal for me,
11:26so we're going to put a lot of rice in there.
11:28I love that.
11:30Let's see, yeah, let's get into our tonkatsu.
11:33We'll just lay that right on top of the rice.
11:36And then off to the side here,
11:39we'll add our salad.
11:41Do a nice cabbage salad
11:43with all of the cucumbers,
11:46the radish, the coriander.
11:48This is really, really fresh.
11:50So much texture is going on in this dish.
11:52We'll add a little bit of sesame seeds to the top of it.
11:56Oh, use more garnishes.
11:58A little bit of pickled daikon over here.
12:00You've got to have your pickles.
12:02Man, this dish is on fire with flavor and color.
12:05Look at the yellow daikon, a little bit of...
12:07a lot of pickled ginger,
12:09because I'm the guy in the sushi restaurant
12:11who always asks for extra ginger.
12:13And then, of course, we're just going to finish this off
12:16with a little bit of our sauce.
12:20I think we've got to do it.
12:21I think we've got to do it.
12:23I think you've got to just go right on top of it,
12:25serve it right away.
12:27Look at that pork tonkatsu
12:30with rice, a cabbage salad,
12:32pickled ginger, and daikon.
12:34And we're just going to put the top on it,
12:37and then we're going to send this to Gordon Ramsay.
12:40And we're not going to tell him it's mine,
12:42because he might not like it if he knows it's mine.
12:46Thank you so much for watching.
12:48Now, please let me know in the comments
12:50what you think of the dish,
12:51and don't forget to subscribe for more exciting videos.