I'm Lorenzo and I'm a level to chef.

Hi, I'm usually I've been around for years.

How often do I make Rahman embarrassingly enough?

More often than I should when I want to get fancy and add the chicken.

Maybe a couple of times a month I make this type of Rahman, which is with lice, brought once a month more so during the winter.

But I like Oh, you're I wanted to create Roman that I want to eat every day I'll be combining fresh chicken bones and also the fish balls we're going to start off with threading the chickens.

I'm just going Teoh, submerge my pork belly.

10 minutes.

Whole fish Britain process starts from removing the things I'm just taking the scale of Make sure that I got the removed.

Reached the head half as well as this beautiful Never ginger into our marinade bag.

Rice, wine, vinegar, sugar.

So, pepper garlic Couple, take the one.

Okay, don't judge me.

It is important to roll the bones at the high temperature so you don't lose the job that's underneath.

Yes.

Obviously could be all over way.

You're enjoyed asking in front underneath is by torching very quickly at high heat.

Right after.

Let me just massage it through.

Look how nice and dark that is.

I have corn starch, and I also have power.

We're gonna easy coat this.

I'm just trying to crispy outside six slices for Rahman.

Having now we are chopping up some stallion for my stock.

I'm going.

Teoh also prep the stallion's core.

My topping.

I usually use the cayenne pepper to top it off.

Love lemon in suit.

You want something to brighten it up Real like the label fennel, the the free So very kid that actually doesn't.

Are there any favorite?

That's why I actually on top of the rubble.

I love red pepper flakes to sautee vegetables A couple handfuls of my bean sprouts.

Just gonna warm it through salt when you move on to week This part good for the broth Big hug alone fiber So he freaks me Stop It tastes much, much better.

So now it's time for the broth for the water The old red pepper flakes These whole I will add my onions, tomato This will melt into the stock My ginger, garlic, the water will start to boil and won't add some garlic powder today.

I'm actually using these crazy display bones.

I'm going to start with a chicken first.

This is about 5 to £6 of bones.

So next I'm going to put the fish phone, but I just don't think 19 then the vegetables dramatics on water, just enough to cover it.

Including I'm actually gonna put some chicken broth.

So we're gonna add some chicken flavor seasoning.

Makes it a little bit.

So I'm gonna bring it.

Sure.

Long 82 200.

When they keep it.

Same temperature for hours.

It smells like 3 a.m. Studying for finals and going to strain the broth.

And I'm gonna have the last component which is convert, which is a dry killed.

Look at that, You guys, way we go.

This is the brothel restrained, so you can see how gelatinous this is.

This instantly becomes like a running brook.

But no, he sent the real run.

I actually used the Rahman that comes in those college backs of by $10.

Suddenly like that, I had a little Swiss off like kind of like split it in half.

I think, you know, kind of like allows for factory cooking while I So I'm gonna have a double flower.

Gonna make a little room right here in the middle.

There's no water and concert.

What it does is to out extra bleeding into the new.

I do like to try to break it up a little bit.

Just makes a cook faster.

I kind of just allow it to sits and ill.

Kind of like Rick apart on its own.

I'm needing just enough so that it becomes almost like a bush.

So I'm gonna just rested for a half hour.

I kind of liked away for a certain type of consistency.

I cannot tell you what type of consistency is, but I know it when I see it.

You want to feel like a almost a texture of the matter.

It's important that you do it quickly too.

So that the needle it doesn't get drying out.

I kind of like toe weight to the noodles are a little bit straight.

Okay, so let's just pull one out to see if this the right consistency gonna do with this lucky guy.

Yes, we're done there ready to go.

So I try to straighten as much as possible.

I feel good about the texture.

I'm gonna just fold it into the size.

That's perfect for each combined.

Holding together, maybe not right here, actually stays in this week.

I'm going to a bowl of noodles for about two minutes.

I'm gonna build everything so we start off with pouring the noodle in the broth inside the bowl.

Now we're gonna add a dash of cayenne pepper with some spice.

Just kind of like in a nice cayenne to noodle ratio.

Sauteed bean sprouts, fried pork belly.

So now we're gonna add some chicken.

Lastly, stallion.

Let's put the egg.

Now core the brought a little bit of sesame seeds and a little Citrus three on.

Oh, I like using a little bit of sesame oil.

I'm also gonna go use get scared.

The fish sauce a little bit.

A couple drops.

I always that a little bit more so I saw your ginger oil, big ginger and pepper superhot.

Make sure that no more water is coming out.

So that little would just keep sucking up the cross going No middle like this.

Okay, Fennel.

This is my chicken ramen.

my ramen noodles.

This is my mouth and I assure you, Roman, Now for the tasting of the finished product, that's good.

It's spicy.

It's flavorful.

I think this actually turned out really, really great.

Rahman is just going to soak up all of those delicious flavors, so you need a good base and broth is that I'd like to leave, and so everything is full well balanced up.

You cannot tell what is inside exactly about other.

Overall, it makes a really nice, long giant flavor, and we're gonna just so good.

Rahman is a Japanese comfort food that loosely translates to pull noodles.

Nearly every region in Japan has it's own variation of Rahman.

Let's take a look at how our three chefs did with this classic hardy favorite.

Bianca made a very simple dorm room, Rahman, which relied on an instant chicken flavored noodle package.

She elevated her meal by adding rotisserie chicken from the grocery store for an easy protein and garlic powder and cayenne for a layer of complexity.

In this very salty style of Rahman, you know what?

That's the type of kicks that I like.

Lorenzo pork based Rama using pork belly as his main protein, pork belly, is a boneless cut of pork with a lot of fat that can absorb a lot of flavor.

It's actually really, really saw, he marinated.

It was soy sauce for saltiness, rice vinegar for acidic notes and to tenderize along with salt, pepper and fresh ginger with fresh garlic and onion.

He marinated it for 40 to 50 minutes to add flavor to the surface of the pork, but only the salt will penetrate more than surface.

Lorenzo then quoted the Park Valley in corn starch before frying it.

Yuji used sushi grade red snapper is the main protein for his Rahman.

He breaks down his fish, and he eats one side of the D scaled fish very quickly with a blowtorch just enough to dehydrated so that the skin remains crunchy.

But it doesn't cook the filet of his fish.

Yuji is also unique in that he will use every part of the official creating his Rahman, leaving nothing to waste.

It's as efficient as it is delicious.

The aromatic vegetables used fennel, ginger and leaks, reserving some fennel for garnish, so he wastes nothing in making this bowl of Rahman multi.

No, I assure you Rahman.

19.

No waste.

Bianca's broth is not flavorful, just salty In the flavor packet that came with her instant ramen, you'll find things like MSG, salt, sugar, dehydrated garlic and onion, along with palm oil, hydrolyzed corn, wheat and soy proteins.

Malto Dexter in is added for body and tumeric for color TV Tea for Are you guys OK?

Throwback Lorenza starts his four phones with cold water, which is important so that the bones heat evenly and at the same time as they simmer, allowing for even flavor extraction, since all of the bones air diffused with the same amount of heat.

Lorenzo Strange, the protein based foam that forms when simmering animal bones, leaving a dark, rich and flavorful stock for his Rahman.

UT also made his own broth from his red snapper, bones and head, adding chicken bones for additional flavour with chicken and an official have different wearing if it is important to layer.

He roasted his fishbones, which extractive minerals from the bones into his broth, darkening it and adding yet another layer of flavor.

He simmered this bone broth for 6 to 8 hours without boiling for maximum flavor extraction because particulate in larger pieces of food mix and move around, creating a thoroughly infused broth.

Lastly, he adds kombu, which is an edible kelp that brings an ocean salinity to his broth, which will complement the fish very nicely.

Bianca Use wheat based instant noodles.

These noodles are either dehydrated of high temperature or are pre fried, so they're difficult to overcook when adding the boiling water.

Sometimes it can overcook, and it becomes like this weird mushi disgusting noodle worm.

The rents unused convenient pre made noodles.

Disco Lyman.

But he added soy sauce to increase the solemnity of his cooking water.

Adding a large quantity of salt in the form of soy sauce will not only make the water appear darker, but it increases the boiling temperature, the shortening, the cooking time.

Yuji made his own noodles with special double O flour.

This flour is made from hard durum wheat and has a protein content of a approximately 11 to 12%.

When we're talking about protein content in regard to flower, it's the gluten in and the glide it in that form gluten that we're considering.

Higher gluten equals firmer texture noodles that can hold their own in hot broth.

He had sodium bicarbonate and alkali, which raises the pH making the flavor loans, which are normally white or colorless and weak, slightly golden in color, while also making the gluten more elastic.

The addition of sodium bicarbonate, whatever that means, also increases the cooking time of the noodles, allowing them to soak up more flavor from the broth.

Bianca adds her shredded chicken, cayenne pepper and scallions to the top of her Rahman for color and for crunch.

Lorenzo adds his noodles, pork and toppings of bean sprouts, lemon, scallion and a soft boiled egg, which is traditional and adds additional protein to his Rahman dish.

Yuji adds his leeks and fennel, ginger and oil to the bulls first.

Then he pours is brought over.

It adds his noodles combo and uncooked red snapper before topping it with a soft boiled egg and fennel fronds.

This method of building rahman creates visual appeal and minimizes disruption of the noodles and heavier ingredients, making the sashimi the real star of his Rahman.

They also each added an egg, allowing additional protein as well as visual flair.

When serving Rahman, it's important to remember that ramen noodles get soggy quickly if they're left in the Brock for too long, giving them an unappetizing mouth feel so they should be immediately upon serving.

And, yes, it's perfectly OK to make a slurping sound when eating Rahman, because the slurping enhances the flavours and helps cool down the hot noodles as they enter your mouth.

Have to do the sound.

It makes it much better, so slurp away.

There's so much you can do to personalize your Rahman dish from the broth used to the various proteins available, even if you're using a store bought packet.

This is a dish you can always put your own unique stamp on.