[2 - 2] paper and this is Kenji I'm at my
[2 - 7] restaurant worst hall alright and we're
[7 - 9] gonna make some denne denne noodles and
[9 - 12] then issues and something close I
[12 - 15] haven't spent too much time in Sichuan
[15 - 17] which is where Dandan noodles are from
[17 - 20] but well from what I gathered there
[20 - 22] Daniels are kinda like hamburgers and
[22 - 24] that there's like a sort of expected way
[24 - 26] to make them but nobody actually makes
[26 - 28] them exactly that way and they kind of
[28 - 30] change around so some of them are soupy
[30 - 31] some of them are not some of them up
[31 - 33] greens sometimes they have peanuts
[33 - 35] sometimes they don't um we're gonna make
[35 - 36] it relatively well we're gonna make it
[36 - 38] the way I like to make it so here's pork
[38 - 41] this is gonna be the topping pork little
[42 - 44] this is dark soy you can um I think
[44 - 46] normally I would use light soy but this
[46 - 50] is just what I had very little bit a
[50 - 59] little bit of Shao Shang wine splash
[59 - 63] splash all right a little sugar and a little
[68 - 68] so what we're first gonna do is we're
[68 - 70] going to toast some Sichuan peppercorns
[70 - 73] so I got this is a mix of red and green
[73 - 75] pepper search on peppercorns they both
[75 - 77] come from the same plan except green
[77 - 80] ones prickly ash green ones tend to be a
[80 - 82] little more numbing so I'm just using a
[82 - 84] mix because I haven't have both you can
[84 - 86] use one or the other or either oh man
[86 - 88] they smell good you have a kind of piney
[88 - 93] lemony scent and they have that mouth
[93 - 96] numbing quality to them so we're gonna
[96 - 103] just toast them a little bit dry skillet
[104 - 104] I'm also gonna put a little bit
[104 - 109] cornstarch into this work there touch of
[109 - 112] peanut oil you need whatever oil you
[114 - 116] want oops they're just gonna get a little too
[116 - 119] oops they're just gonna get a little too hot in this down but you might have seen
[119 - 123] in my last videos I made in a mortar
[123 - 125] pestle and I mentioned in that video
[125 - 128] that I use a mortar and pestle for many
[128 - 132] many things so one of them would be
[132 - 135] grinding up some peppercorns another one
[135 - 136] I'm gonna use this actually three
[136 - 137] separate times in this video I'm gonna
[137 - 140] grind up steps Sichuan peppercorns to a
[140 - 142] powder when you're grinding spices by
[142 - 143] the way you do a kind of circular motion
[145 - 147] I'm gonna grind up some peppercorns I'm
[147 - 150] going to smash garlic and ginger and
[150 - 153] then I'm also going to what's the last
[153 - 155] thing I'm gonna do what's the last thing
[155 - 157] I do I'm gonna I'm gonna grind up some
[157 - 160] peanuts so just in case you're wondering
[160 - 162] one does not one does not simply guac in
[162 - 165] the mortar I find the mortar and pestle
[165 - 168] to be definitely the best tool for
[168 - 170] grinding like a reasonable amount of
[170 - 174] spices it's it's easy to grind a lot of
[174 - 176] spices and an electric spice grinder but
[176 - 177] then if you're just trying to do a
[177 - 178] little bit first of all to kind of whiz
[179 - 180] around the blade and they don't really
[180 - 183] get ground up and they're also you just
[183 - 184] I kinda you have to clean it every time
[184 - 186] so if you're only grinding a little bit
[186 - 187] of spices it doesn't really make sense
[188 - 192] to do it in a in a big ol electric spice
[192 - 196] grinder mortar and pestle much better
[197 - 201] [Music] there's that I'm gonna these are just
[201 - 203] there's that I'm gonna these are just dry roasted peanuts you can use raw raw
[203 - 207] peanuts and toast them yourself neither
[207 - 210] toast them or deep-fry them but I'm just
[210 - 212] using drivers to time this is what I use
[212 - 219] like 99% of the time
[221 - 221] not too finely ground but you know as
[221 - 228] fine as you want them how do I have a
[228 - 241] container for these peanuts finally some
[241 - 248] got some ginger here hmm I'm gonna cut
[248 - 250] off the dry bits and then I'm just gonna
[250 - 252] use my knife to peel it you can also use
[252 - 254] a scraper with a spoon if you prefer I
[254 - 256] found it's just a little faster to do it
[256 - 263] this way but sometimes I use a spoon -
[263 - 267] all depends what kind of mood you're in
[270 - 270] if you want by the way you can save
[270 - 271] these ginger scraps I'm not going to
[271 - 273] today but you could save your ginger
[273 - 276] ginger scraps and use them what I like
[276 - 278] to do is put them into a little
[278 - 280] container soy sauce and then you get
[280 - 286] some nice gingery soy sauce which is
[288 - 290] tasty ginger where'd my garlic go where my
[290 - 292] ginger where'd my garlic go where my garlic at
[292 - 296] oh man I don't know where my garlic is I
[296 - 298] had some I had some real garlic right I
[298 - 300] think I'm gonna have to run downstairs
[300 - 302] and grab some peeled garlic because
[302 - 304] that's all we got right now
[304 - 310] let's go of my restaurant pigs we are
[310 - 311] under construction right now
[311 - 313] Oh let me show you this so here is
[313 - 318] what's kind of come up this is our as
[318 - 321] our new speakeasy behind this door shut
[321 - 324] door between behind this bookshelf not
[324 - 327] open yet I'm the whole shutdown happened
[327 - 330] before well before we got the chance to
[330 - 332] open it is originally was gonna be
[332 - 334] called under Hall because our restaurant
[334 - 336] upstairs is versatile but we're changing
[336 - 339] the name to the wunderbar everything's
[339 - 341] ready to go it's going to be open as
[341 - 344] soon as we reopen well as soon as we
[344 - 350] figure we can safely do this I think is
[350 - 353] pretty cool the walk-in right now has a
[353 - 355] ton of um what we've been doing these
[355 - 358] free meals of all these meals here these
[358 - 360] bags of stuff are
[360 - 363] meals that are kind of ready to go for
[363 - 365] tomorrow to be delivered to a hospital
[365 - 368] and then all this is sous chef Eric's
[368 - 372] and Chetta all that is sous chef Eric's
[374 - 375] pancetta yeah all right so what was it going for
[375 - 379] yeah all right so what was it going for her yeah garlic all right so I got a few
[379 - 382] cloves of garlic here let's do two
[382 - 388] cloves so into there my pencil girl or
[400 - 400] you see I kind of broke down slice of
[400 - 403] the ginger first against the grain so
[403 - 405] that it is easy to smash in the mortar
[405 - 409] and pestle this by the way this is a
[409 - 412] little granite mortar and pestle this is
[412 - 414] just the one that I had lying around but
[414 - 417] at the restaurant but I prefer I'm sorry
[417 - 418] this is a little marble mortar and
[418 - 421] pestle I prefer a granite one a little
[421 - 422] heftier Granta wanted a little make this
[422 - 426] go a lot faster but these guys will you
[426 - 428] this is my daughter's mortar and pestle
[428 - 430] this is the one that she when I'm when
[430 - 431] I'm counting stuff she likes to pound
[431 - 434] pound right next to me one of the tasks
[434 - 435] that even like a two year while she's
[435 - 437] three now but it she's been doing it
[437 - 439] since she was two alright so now we're
[439 - 447] gonna add this to our pork let's get
[447 - 456] some scallion in there too
[485 - 485] No so you know we'll do first actually
[485 - 489] get our sauce going so get our bowl a
[489 - 491] little sugar in it maybe a teaspoon or
[491 - 494] so this for one serving teaspoon sugar
[494 - 497] some vinegar chinking vinegar maybe a
[497 - 499] couple teaspoons of that
[500 - 504] [Music] soy sauce this is dark soy sauce you can
[504 - 505] soy sauce this is dark soy sauce you can use dark or light or you can use show
[505 - 511] you about teaspoon of that
[514 - 514] and chili oil so I have a bunch of
[514 - 515] homemade chili oil at home but at the
[515 - 517] restaurant I have this stuff
[517 - 520] mom's mala which is the people who make
[520 - 523] this they sent me some a while back
[523 - 524] their first batch and I told them there
[524 - 526] wasn't enough debris in it I'm so they
[526 - 527] changed the recipe and now there is more
[527 - 529] debris in it and now it's excellent time
[529 - 532] so it's got a nice numbing quality to it
[532 - 534] a nice amount of chili heat little
[534 - 536] balance of sugar and salt it's good good
[536 - 540] stuff if you can't get homemade yeah I
[540 - 542] would recommend this stuff there's a
[542 - 543] bunch of brands on the market out there
[543 - 546] that are all pretty decent alright so
[546 - 549] for our walk what I do is I take a
[549 - 552] little paper towel so there's the old
[552 - 553] advice that you should have that you
[553 - 556] should take a hot wok at a cold oil to a
[556 - 558] hot wok is gonna help things not stick
[558 - 559] either that or you do what they do have
[559 - 563] restaurants which is where they oops
[563 - 566] this builder that leader which is where
[566 - 568] they kind of label a whole ton of oil in
[568 - 570] there at the start to really get it
[570 - 571] grease it up again a nice nonstick
[571 - 574] coating so the problem with trying to
[574 - 576] heat up all the oil that you're going to
[576 - 580] use when you stir fry at the start which
[580 - 581] is what you would do if you if you don't
[581 - 583] want to heat up like two quarts of oil
[583 - 585] and our two cups of oil and dump it out
[585 - 588] is that as the oil heats up it's going
[588 - 592] to start to burn and what happens is by
[592 - 593] the time it's hot by the time it's kind
[593 - 596] of smoking hot most of the oil has
[596 - 597] already acquired a kind of burnt flavor
[597 - 600] to it so what I do is I rub a thin coat
[600 - 604] of oil in there first and then once that
[604 - 608] oil starts smoking then I add more oil I
[608 - 609] had fresh oil to it so that way I know
[609 - 612] that the wok is hot it's preheated well
[612 - 614] enough to stir frying but I don't burn
[614 - 616] the oil so you kind of use the oil it's
[616 - 617] just sort of like a built-in thermometer
[617 - 619] that tells you that the temperature the
[619 - 621] wok is good enough
[621 - 624] Oh sesame paste
[627 - 627] this is a sesame paste roasted sesame
[627 - 628] paste Chinese style you can also use
[628 - 630] tahini if you don't have either of those
[630 - 632] you can use peanut butter so I'm just
[632 - 633] done right in there
[639 - 639] and that is our saw space to this we're
[639 - 641] gonna add normally you would add some
[641 - 643] stock we don't have stock though so what
[643 - 646] I'm gonna do is add some some of the
[646 - 649] cooking liquid from the noodles because
[649 - 651] that has kind of the body that stock has
[651 - 653] because of the starch that comes off the
[653 - 655] noodles a little trick from Italian
[655 - 658] Italian pasta all right so this wok is
[671 - 671] sure all right hot enough they're gonna
[671 - 676] enough oil to coat we're gonna put a
[676 - 685] pork mixture in there I'm gonna
[685 - 686] initially kind of just like fries a
[686 - 691] little kind of cake for a second
[691 - 693] meanwhile I'm gonna get these noodles in
[693 - 695] this water so these are just Chinese
[695 - 697] style noodles not alkaline noodles I'm
[697 - 703] just fresh wheat noodles no eggs if you
[703 - 705] can't get Chinese noodles you can use
[705 - 707] what you can do is you can use spaghetti
[707 - 710] or angel hair and just add a little bit
[710 - 713] of baking soda to the water and it gives
[713 - 715] them kind of the chewiness you know
[715 - 716] these aren't alkaline noodles but it
[716 - 718] gives a little bit that chewiness of a
[718 - 722] that a fresh wheat noodle will have and
[722 - 730] also a little bit of the flavor
[732 - 732] this is way more for coming need for a
[732 - 734] serving but the good thing about this
[734 - 741] popping is that you can store it just
[741 - 750] roughly break up that pork next the next
[750 - 753] ingredient is this jock eye which is a
[753 - 755] pickled mustard root you can get this
[755 - 756] online you can find it in most Chinese
[757 - 759] grocery stores and if you can't the next
[759 - 762] best thing I've found is actually a
[762 - 765] sauerkraut finely chopped sauerkraut oh
[765 - 767] it's a pretty similar flavor so this is
[767 - 769] pickled mustard stem fermented mustard
[769 - 780] stem sauerkraut or a mixture of
[780 - 782] sauerkraut and very finely chopped
[782 - 785] olives will kind of get you that similar
[785 - 789] so to salty fermented profile
[798 - 800] [Music] all right our noodles are almost done
[800 - 810] all right our noodles are almost done the toppings done man that like that
[810 - 817] smell that um pickly smell that's what
[817 - 820] it's about okay so our noodles I think
[820 - 821] are close to done so what I'm gonna do
[821 - 824] is I'm gonna get a lil splash of that
[824 - 837] pasta water put it into our Bowl
[845 - 850] [Music] and give it a little taste he's a little
[850 - 852] and give it a little taste he's a little more vinegar
[881 - 882] so if you want at this point you could
[882 - 885] also add here some greens to the water
[885 - 888] and let them kind of wilt down spinach
[888 - 891] is great bok choy baby bok choy even
[891 - 897] kale and any kind of green and you don't
[897 - 898] have to make any of that look pretty by
[899 - 902] alright now we take our pork pickled
[902 - 905] mustard mixture this is like a street
[905 - 910] food you know it's um
[911 - 911] normally you wouldn't get quite this
[911 - 914] much of the topping but I like the
[914 - 917] topping so I'm putting extra topping
[919 - 921] [Music] in onions I'm gonna put a little extra
[921 - 924] in onions I'm gonna put a little extra the citron peppercorn to that numbing
[924 - 928] effect peanuts
[933 - 933] I'm gonna throw in a little chopped
[934 - 945] cilantro [Music]
[964 - 964] I mean I just realized I don't have any
[964 - 969] chopsticks here so what am I gonna do
[969 - 972] all right I'll just use a fork
[972 - 977] we will grab a fork
[1004 - 1004] all right all right dan dan noodles so
[1004 - 1006] normally yeah this dish you serve the
[1006 - 1008] sauce on the bottom the noodles and the
[1008 - 1010] topping you know this just say it's sort
[1010 - 1012] of an artifact of the way it would be
[1012 - 1013] served in the street you know it's just
[1013 - 1015] easy to prep the bowls with the sauce
[1015 - 1017] and when you order it they cook the
[1017 - 1019] noodles they have topping on the side
[1019 - 1021] and they just dump it on top at home you
[1021 - 1022] can do it however you want you can toss
[1022 - 1024] it all together but you see you do want
[1024 - 1027] a little bit sort of soupy looking at
[1027 - 1028] the start and as you eat you say what
[1028 - 1031] happens if it's not soupy enough as you
[1031 - 1034] eat it kind of congeals into a hard mass
[1034 - 1036] because the noodles start to cool down a
[1036 - 1038] little bit and the starch thickens up
[1038 - 1041] but so you can see once it's tossed it's
[1041 - 1043] really not soupy at all there's like no
[1043 - 1046] extra no extra sauce down there to speak
[1046 - 1050] up it's kind of all just folds together
[1052 - 1054] so you want all that liquid in there to
[1054 - 1055] start you want what looks like too much
[1068 - 1068] - got that like vinegary these noodles
[1068 - 1069] are starting to dry out a little because
[1069 - 1071] I hadn't an open container in the fridge
[1071 - 1079] around vinegary hot sweet salty so good
[1095 - 1095] of course numbing hmm Norman from that's
[1095 - 1102] a trap Ephram
[1116 - 1116] feel like I always make like a huge mess
[1116 - 1118] in these videos I'm not normally this
[1118 - 1120] messy is just um I don't know you know
[1120 - 1123] when you're on camera you
[1123 - 1125] you get nervous at least I get nervous
[1125 - 1128] maybe you don't get mera saaya terrorism
[1130 - 1135] [Music] hmm hmm [Music]