Gordon Ramsay Challenges Richard Blais to Make a Stunning Pork Katsu Bento

1 year ago

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Transcript

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.

Gordon Ramsay Challenges Richard Blais to Make a Stunning Pork Katsu Bento

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