Above image: Tori No Su
Ramen has had quite a run on the charts, hasn’t it? Food fads have come and gone, but the dorm-room-staple’s culinary canonization and subsequent extended exaltation has been rather astonishing.
Recognizing this, the perpetually groovy SUSHISAMBA (West Village, NYC location) launched on Wednesday, February 15, a new (ready for it?) Brazilian & Peruvian-spiked ramen menu, “SAMBA RAMEN BY KOJI.” It’s as impressive as it sounds, with such delectable delights as Yasai Yasai vegetable kale ramen, and Shōtoribu bone marrow, short rib, peruvian corn, baby bok choy, mushroom, egg.
“Ramen is a typical Japanese soul food that lends itself to many different styles,” says Chef Koji, a Takamatsu, Japan native and ramen aficionado, who counts Brazilian capoeira as one of his skill sets. “I’m excited to add an element of surprise to this Japanese staple and present it in a new and unique way, [with] contrasting textures, bold flavors and beautiful presentations executed with passion, precision and technique.”
Here he gives BlackBook the sublime recipes for two of his specialties, so you can, indeed, try this at home. But we highly recommend doing “SAMBA RAMEN BY KOJI” in situ, amidst SUSHISAMBA’s cool, sexy interiors and fabulous people watching.
Tori No Su (bird’s nest) – Dessert Ramen
¼ pack ramen noodles
¼ cup cinnamon sugar
Follow cooking instruction on package for ramen. Then fry in canola or vegetable oil until golden brown. When removed from frying, let drain on paper towels, adding cinnamon and sugar mix. Let cool down.
Mango-Passion Fruit Gel
25ml mango purée
1/8 tsp agar agar
10ml passion fruit purée
Take sugar, agar agar and water and bring to a boil. Add in both the mango and passion fruit purée and bring to another boil. After it comes to a boil, cool down and blend. If needed, add in a little water to help loosen the consistency.
Ramen Ice Cream
15g milk powder
1 tbsp stabilizer
20g crispy ramen
Follow directions for cooking cinnamon-sugar ramen above.
Combine milk powder and cold milk. Add all other ingredients, except cream and ramen and bring to a boil. Turn off heat, let cool, add in cream and then ramen and let sit overnight in a refrigerator. Remove from refrigerator, blend together, strain out ramen and follow manufacturer’s instruction on ice cream machine.
1 tbsp trimoline
6g gianduja chocolate (hazelnut flavor)
15g jivara chocolate
30ml cold cream
Drizzle mango-passion fruit gel and chocolate hazelnut cream around the center of the plate, sprinkling toasted hazelnuts (if you like). Place crispy ramen on top of gel and chocolate hazelnut cream, placing ramen ice cream on top of crispy ramen.