Quote:
Campfire Cocoa and Ramen S’mores
Ben Roche, the pas*try chef at Chicago’s Moto, loves to add savory ingre*dients to his desserts. (Save the ramen cooking water to make a delicious cup of thick hot cocoa.)
Step One: Boil pot of water over a campfire and toast 3 graham crackers.
Step Two: Cook 1 packet ramen and strain (save cook*ing water for cocoa).
Step Three: Toss noodles with 4 oz milk chocolate and 3 cups marshmallows until mixture has melted into a gooey mass.
Step Four: Crumble graham crackers with your hands and scatter them over the choco*latey noodles. Serve in mugs.
Step Five: For hot chocolate, stir 3 tbsp cocoa powder, 3 tbsp sugar, and 1 tbsp ramen cooking water in a pot to form a paste. Add 1-1/2 cups whole milk and stir as it simmers, until nearly boiling. Serves 4.
Chicken with banbanji sauce recipe adapted with permission and reprinted from Takashi’s Noodles, by Takashi Yagihashi with Harris Salat, © 2009. Published by Ten Speed Press.