Binging with Babish: Breakfast from Howl’s Moving Castle

Binging with Babish: Breakfast from Howl’s Moving Castle

Hey, what’s up guys welcome back to Binging with Babish where this week we’re finally taking a look at food from a Miyazaki movie. Something like bacon and eggs might seem like a very simple place to start, but it’s the perfect excuse to learn how to make our own bacon from scratch. First thing we got to do is cut a big old piece of pork belly down to size And by down to size I mean whatever will fit in your intended marination vessel. Then we need to remove the skin Just try to get the knife under a corner of the belly’s skin and peel back from there. Once the skin has been summarily removed It’s time to talk about a cure for our belly, and no I don’t mean Pepto-Bismol. Into a large bowl goes 4 and 1/2 teaspoons of kosher salt, 4 and 1/2 teaspoons of coarsely ground black pepper, 6 packed tablespoons of dark brown sugar, and 3/4 of one cup of distilled water. Emphasis on the “distilled” part. Last but not least a teaspoon of prog powder number one or pink curing salt This can help give the meat its distinct flavor, color, and texture Once you have tiny-whisked these ingredients to a state of dissolution, into a gallon-size zip top bag they go with our approximately three pounds of pork belly. Squeeze as much air out of the bag as possible before sealing and place into a nice high-walled container like this casserole, which will help prevent cross-contamination during its 3-5 day stint in the fridge during which time we’re going to give it a flip once every day to make sure that it is evenly exposed to the cure. This guy’s been going for five days and not only is it pinker in color, its firmer in texture and so, my boy is ready to get smoked. Normally, I would head out to my buddy Steve’s place to use his smoker, but I’m gonna try using this stove-top smoker, into which I’m depositing about two tablespoons each of apple and cherry wood. On top of that goes the drip plate, on top of that goes the smoking rack, and on top of that goes the pork belly, which I’m going to naively try and cover with the included smoker… cover… thing. Place on a burner over medium heat and immediately replace with aluminum foil because this thing holds in smoke about as good as a college freshman after taking his first bong rip. I’m also gonna probe the belly cuz I want to smoke it— like that! See, there’s smoke! I want to smoke it to an internal temperature— oh look there’s more smoke— about 150 degrees Fahrenheit And since these stovetop smokers can only sustainably smoke for about 30-45 minutes we’re gonna finish it off in a 225 degree Fahrenheit oven for about another hour until it reaches the desired temperature, at which point we are going to unwrap it and chill it completely because what we essentially have here is bacon, a big ole slab of bacon waiting, begging to be sliced and pork belly is a lot easier to slice when it’s nice and chilled so once this guy’s had the chance to hang out in the fridge for at least four hours out it goes and into it we cut with a long thin knife. And now, for the first time in your life, you can decide the very thickness of your bacon, unless of course you’ve never been to the deli at Whole Foods But much like bread, bacon just tastes a whole lot better when you made it yourself Be sure to hang on to all these scraps and end pieces. They’re gonna be perfect for your next carbonara. Select the three or four most symmetrical and photogenic slices of bacon and get ready for the main event It looks like Howl was using a carbon-steel skillet, but the only one I have is too small for the job So we’re going with cast iron and this is actually pretty thick bacon. So I’m cooking it over medium-low flame So all the fat renders out and it doesn’t burn. Once all the fat renders out and the bacon is mostly cooked, into the frying pan go the eggs. The pan’s gonna be pretty hot, but that’s okay We want the eggs to develop that nice brown crust around the edges If the edges are running too quickly and the whites are not setting fast enough for your liking, go ahead and kill the heat and cover the pan, and in 1-2 minutes you’ll have perfectly cooked sunny-side up eggs. Everything might seem a little heavily soaked in bacon grease But remember that the grease was practically dripping off the plate in the movie. Our eggs are nice and properly cooked Let’s try the bacon. It is fabulous. I simply cannot oversell the fabulousness of homemade bacon It’s something you owe to yourself to try, and with the simple additions of bread, cheese a little bit of salt and pepper, we’ve got a minimalist but exquisite breakfast that is literally the first meal that I’m having at the end of my diet. So you bet your ass it ended up in the Clean Plate Club The only thing that could have possibly made it better would have been an anthropomorphic fire voiced by Billy Crystal eating up all my eggshells But I will settle for homemade bacon.

100 thoughts on “Binging with Babish: Breakfast from Howl’s Moving Castle”

  1. Oh and you can slow-roast the super-thick (1"+) slabs of bacon to create…a bacon steak. You're welcome.


  3. MAKE A PROPER DISH FROM SHOKUGEKI!!! no offense but you picked one of the worst and least imaginative dishes from the show

  4. Wait, the fire demon is voiced by Billy Crystal?! I've never seen the dub. That's… wild. I'm a vegetarian but I imagine a bacon steak with the eggs on top of it would be pretty delish, as well.

  5. Every time Babish is making something, In every food in the Cartoons looks simple to make but when he did it, It's impossible. (I guess.)

    You deserve a medal, Chef!

  6. Good choice. I think it's really important to know how much Studio Ghibli cares about the food + presentation for their animation. In fact, there is an entire exhibit in the Ghibli Museum in Japan dedicated to the foods and kitchens in their films. Thanks for doing a good one 🙂

  7. Only way to eat meat is to do it yourself me personally I rarely eat "store meat" as I call it I always find the taste is better when you have to have to prepare the food yourself.

  8. I love how you follow the exact process of how the characters cooked the dish when recreating fictional dishes!

  9. Japanese version english subs is the only way to go. English dubs just suck ass in general, DBZ was one of the few exceptions to that

  10. My Deep Internal Jealousy Watching You Eat Something That Will Send Me Running To The Bathroom In Speed Of Lightning Due To My Lactose Intolerance Of Cheese 🙁

  11. As always, amazing video! One of my favorite food scenes from Studio Ghibli or any other anime show that displays food!

  12. I would love to see any of the impossibly decadent feasts from Spirited Away 😉 though of course I understand that would be quite the undertaking

  13. The end of your diet? Dude you're supposed to find a diet that will work for the rest of your life, start immediately, and stick to it. The fun of losing weight fast on a crash diet is great and all, but it's an unhealthy cycle to get into.

  14. Add
    – garlic
    – parsley
    – oregano
    – basil
    To the curing mixture, remove the smoking process and you got pancetta

  15. Binge watching your these videos right now – and still I don’t get what the deal with freaking kosher salt is. Anyone?

  16. "The perfect excuse to make bacon from scratch." Good sir a real man needs no excuse, bacon is made and beards will be grown during the process. Because it is what defines a man, how well he can make his bacon.

  17. Hoping to see more Miyazaki recipes in the future 🙂 I bet the herring and pumpkin pie from Kiki's Delivery Service would be a real challenge!

  18. every time you say "a pinch of salt" i need to drink a gallon of water.
    Why do chefs think 2 or 3 tablespoons of salt is a "pinch"? Always WAY too much salt, I'd rather taste the food.
    however, I do eventually want to try as many of your recipes as possible, everything you make always looks so good!

  19. Man I just take thicc cut baked and put it in the oven for 15 minutes at 400, when flip over for 5 to 7 minutes, gets a nice meaty crispyness

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