EXCLUSIVE: Recipes From SUSHISAMBA’s Limited Edition Ramen Menu
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.
Bēkon, Uni and Chīzu
2g thin slice of bacon
400g curly ramen noodles
20g sea urchin (uni), Maine
30g sea urchin (uni), Santa Barbara
½ white onion, diced
20ml white wine
600ml heavy cream
4g aji amarillo
14.5g Manchego cheese
2g chives diced
2g dry miso
2 pieces roasted seaweed
2 clove garlic finely diced
1/4 tsp sea salt
1/4 tsp black pepper
Heat small pot on medium heat for about 2 min. Add Maine sea urchin, aji amarillo, heavy cream, salt and pepper. Bring the contents of the pot to a simmer turn off heat and let cool.
In a separate pot bring 4 cups of water to a boil and let sit on high heat.
Take the cooled ingredients and add to a blender. Blend on high for approximately 20 seconds or until ingredients are smooth with no clumps.
Heat small sauce pan on medium heat for about two min. Add splash of canola oil. Add in garlic sauté until lightly brown. Add in white onion and bacon sauté until bacon is fully cooked. Add black pepper.
Keep pan over medium heat, add white wine and uni, aji amarillo, and cream mixture, gently combining all ingredients. Add 14g Manchego cheese and continue to stir.
Add ramen noodles to boiling water. Cook for 1-2 min or until noodles are soft.
Remove ramen noodles from boiling water and add to sauce pan with all other ingredients.
Turn heat down on sauce pan to low and stir.
Add all ingredients to a ramen bowl. Sprinkle with the rest of the manchego cheese, chives, and dry miso