The Ramen Burger is a trendy new dish in New York that sandwiches a meat patty between two ‘buns’ made of fried Ramen Noodles. Keizo Shimamoto, the guy who made it popular, used to be a computer programmer before he quit and moved to Japan to study Ramen full time.
Following the burger’s overwhelming popularity, Mr Shimamoto, who hopes to eventually start a Ramen Burger restaurant, is doubling his efforts at next week’s Smorgasburg with enough ingredients for 300 burgers.
The burger’s secret ingredient is its soy-based shoyu sauce, which ‘brings both sweetness and salt to the party,’ writes Gothamist blogger Scott Lynch, who waited patiently in line for a taste.
To construct the noodle ‘buns’, Mr Shimamoto, former owner of Tokyo-based restaurant Bassanova Ramen, griddles patties of noodles in sesame oil until they are crisp enough to hold the meat and toppings.
While reactions to the burger have been mostly positive, some tasters have claimed it was not wholly worth the wait.
Kendrick Lo told the Huffington Post: ‘Waiting so long on an empty stomach will make just about anything seem amazing when you finally get it.’
And Scott Lynch told Gothamist: ‘It tastes (and mouth-feels) exactly as you would expect,’ but that it ‘could definitely use some jacking up, some fire and heat, like if they used red chili ramen’.
But as far as the unlikely combination of noodles and burger, the foods are apparently a match made in heaven.
‘The burger is juicy and delicious,’ said Kendrick. ‘They cook it perfectly medium-rare and the ramen noodles work surprisingly well as a bun.’
Credit : Mail Online
Picture Credit : Google
