Restaurants Video

This ENTIRE Beef Shank Is Dropped Into A Deep Fryer, Katsu Style

There’s something primal and majestic about holding an entire slab of meat on the bone. Whether it be a tomahawk ribeye or a fat Disneyland turkey leg, that feeling calls to our inner carnivore and urges us to surrender to our most basic instincts and tear it apart.

That bone-in aspect has been the reason why steaks, pork chops, and other similar cuts of meat are often served bone-in. Beef shanks also come with the bone, but are typically braised to the point that attempting to hold it results in all of the rich, tender meat sliding off. At Momofuku’s Bar Wayō in Manhattan, however, you can get a whole beef shank served as if it were a massive fried drumstick.

Bar Wayō’s Katsu Beef Shank takes a whole braised hunk of beef, breads it, then drops it in the deep fryer. Then, when it’s ordered, it goes through a second breading and deep fry process before being served with a curry sauce, pickles, and other accoutrements. Turning it into a sandwich seems to be an especially baller move at the bar.

You can find the Katsu Shank on the menu most nights, but it’s available in hyper-limited quantities and on a first come, first-serve basis.

Adventures Celebrity Grub News

Momofuku’s David Chang Is NBC’s Winter Olympics Food & Culture Correspondent

We’re just a few months away from the games of the 23rd Winter Olympiad, being held this time around in Pyeongchang, South Korea. NBC, who has been broadcasting the Olympic Games here in the US for as long as we can remember, is doing something special this time around. They’re bringing in David Chang, king of the Momofuku restaurant empire, to be a food and culture correspondent during the Winter Olympics.

Chang, who’s been on several television programs and shows, including the acclaimed Mind Of A Chef, will be in several “features and discussions” that offer a deeper look into the tradition, culture, and food of Korea, according to Eater. For those who follow David Chang’s Instagram, they’ve been exposed to his  prowess on the subject already. He’s been a true ambassador of Korean food for years, sharing some of the most delicious delicacies in the country on his social media feeds.

Korean Bbq, banchan & neng myun explosion #sodeulnyeok @nbcolympics #pyeongchang2018

A post shared by Dave Chang (@davidchang) on

However, it won’t just be Korean fare on the menu for Chang’s programs. A flurry of Instagram photos from his account earlier this year with Olympic-related hashtags include food of several cuisines sampled while Chang traveled through South Korea. These include items from the US, China, Japan, and Germany.

In an announcement about the new partnership, Chang notes the multicultural aspect of the cuisine in the country his father immigrated from, conveying his excitement to share it with the world during this year’s Winter Olympics.

“One of the great things about eating in Korea is that you can find delicious food everywhere, from street food to three-Michelin-star dining. It’s an amalgamation of influences from all over the world. It truly doesn’t get more multicultural than this.”


How A Man With A Passion To Stop Hunger Revolutionized How We Ate Ramen


If you visited Google today, you might have noticed the mighty search engine’s new  Doodle honoring what would have been the 105th birthday of Momofuku Ando, the inventor of Cup Noodles.

For most of us — if we’re being honest here — life without top ramen would have been unmanageable. It began in childhood for me, when I would eagerly wait for my dad to return home on Fridays, tired after work, requesting that I make him a hot bowl of noodles. (I knew that meant kung fu movies later, too.) I’d scurry out our family room, across the hall and into the kitchen, having absorbed the three steps of instant noodle-making as if they had belonged in the Ten Commandments:

1. Peel off lid.

2. Fill cup up to line with water.

3. Microwave.

Easy enough for a kid, even better for a college student. Ramen was once the staple of my diet. As long as I remembered my thermos of hot water, I had a meal — because stuffed deep in my backpack everyday was a heaven-sent box of Cup Noodles. Many times I’d forget about the noodles and I would recline against a wall only to hear the glorious sound of ramen crunching. It was always a relief. But, that’s no coincidence — relief was exactly what Momofuku Ando had in mind when he first thought up the instant wonder.


How the Idea Got Stirred Up

According to Google, a 48-year-old Ando created the instant food not with the goal of getting rich, but with the intention of helping his fellow countrymen:

“Ando, a lifelong entrepreneur who started his first business at age 22, found the inspiration to his greatest success while walking through the streets of post-World War II Japan: People were waiting for hours in long lines, just for a comforting bowl of ramen. Realizing hunger was the most pressing issue facing Japan, he felt a desire to help the people of his country.”

In 1958, Momofuku launched his first ramen product, Chikin Ramen. Although it tasted great, It sold mediocrely because Japan was still suffering from the devastating effects of World War II and Momofuku was not able to sell his product for much cheaper. However, in 1971, Japan’s economy began to recoup, allowing Momofuku to make his product, which he now simply called Cup Noodles, for much cheaper.


The results were amazing. Business boomed, and in a few years, even Americans were chomping down ramen noodles. According to the World Instant Noodles Association, over 105 billion servings were in demand in 2013.

Momofuku’s (Not So Instant) Legacy

“It took 48 years of my life for me to come up with the idea of instant noodles. Each and every event in the past is connected to the present by invisible threads.” – Momofuku Ando

By the time Momofuku founded Nissin (the company that manufactures Cup Noodles), he had already moved to a foreign country (he was originally from Taiwan and immigrated to Japan), started two companies, been thrown in jail (for tax evasion) and survived World War II — and all by the tender age of 48.

Fun Fact: According to the Liberty Times, Momofuku evaded paying taxes by giving out scholarships to college students — something perfectly legal today — in Japan and the United States.

According to the Japan Times, when asked why he chose noodles over other foods, Momofuku’s reply was no less than epic:

“Peace will come to the world when the people have enough noodles to eat.” -Momofuku Ando

And perhaps he was right — I can’t recall ever entertaining a single harmful thought while slurping down ramen, even if it was at 3 a.m. in the school library. That hot, so-familiar-it’s-almost-like-family polystyrene container always managed to provide a special kind of comfort.

Perhaps Cup Noodle is the key to longevity as well as world peace. After all, Momofuku Ando ate a daily cup of top ramen until the day before he died at 96 years of age, according to The Sankei Shimbun.


Momofuku helped the needy in tremendous ways, not only for those in Japan, but for the hungry across the globe. I think we can all agree that instant ramen was genius on multiple levels: for the economy boost it provided Japan, for feeding the poor and starving around the world, and even for the simple satisfaction it provides those craving a quick, warm and tasty meal.

Well, I know what I’ll be having for supper tonight. “Peel off lid, fill cup with water, microwave …” Here’s to you, Momofuku!

Written by’s Anthony Orona

Packaged Food

You Will Soon Be Able to Make Fancy, Restaurant-Style Ramen at Home


It used to be that instant ramen was the pride and joy of broke college students. After all, a $5 bill can feed you for weeks. Now the door has opened for fancy, and no doubt more expensive, ramen to become the norm.

Sun Noodles, provider of artisan noodles to restaurants such as Momofuku Noodle Bar and Ivan Ramen Slurp Shop, both in New York, will be teaming up with Whole Foods for instant, restaurant-style, Japanese noodles.

The build-your-own ramen kits will be available in Shoyu- and Miso-based broths, and can be mixed with any vegetables, seasonings or meats. Of course, the fresh and fancy noodles need to be refrigerated, unlike your normal instant ramen.

Kenshiro Uki, general manager of Sun Noodle New Jersey, said“We are excited about our partnership with Whole Foods Market which will make our products readily available to anyone who enjoys Japanese ramen in New York City.”

If you’re not interested in buying fancy ramen, here are 14 easy ways to upgrade regular old ramen.

H/T Whole Foods


Momofuku Milk to Revamp Famous Desserts as Soft Serve This Fall


New York icon, Momofuku Milk Bar, is a hot spot for tourists and natives alike due to its unique menu line-up, which includes their infamous Cereal Milk and Crack Pie.

Christina Tosi, innovative creator of the above snackgasms, likes to change up her menu about every four months, offering new crazy creations year round. The latest menu shake-up will run late summer to fall and includes Momofuku Milk Bar’s most iconic desserts reimagined as soft serve.

Milk already offers Cereal Milk soft serve, but the new menu will bring one of Tosi’s famous desserts to each of Milk’s New York locations. Crack Pie soft serve can be found in the East Village, Birthday Cake is available in Carroll Gardens, Blueberry & Cream Cookie will be served up in midtown, Candy Bar Pie is available on the Upper West Side, and Compost Cookie can be found in the heart of hipster town, Williamsburg. All of the new soft serve flavors are available as a swirl with Cereal Milk.

Tosi will also be debuting Blueberry Bagel Bombs, Chocolate Chip Truffles, and a Fruity Daiquiri Shake as part of her seasonal menu. In order to get a taste of all the new sweet soft serves Momofuku Milk Bar has to offer New Yorkers will have to travel to each individual location, but with how amazing Tosi’s treats are, it’s totally worth it.

H/T + PicThx Grub Street


How to Make a Crack German Chocolate Jimbo Cake

German Chocolate Cakes are actually American, named for the chocolatier Sam German who developed the dark baking chocolate used to make them. This version by Momofuku Milk Bar chef Christina Tosi is equally American, meaning 1000% more indulgent. Layers of gooey, buttery “crack pie” filling (Momofuku’s infamous for the stuff) alternate between slabs of roasted nut-laden chocolate cake and crunchy spreads of pecan and feuilletine. Our friends at PopSugar figured out the secret to making it, so check out the recipe below for the bet way to totally screw up your summer diet:


German Chocolate Jimbo Cake

Notes: Corn Flakes or Rice Krispies can be substituted for the feuilletine in a pinch. Yield: 1 6-inch layer cake; 6 to 8 servings


  • 1 ounce 72% chocolate, chopped
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon kosher salt
  • 1/4 cup glucose
  • 2 tablespoons sugar
  • 1/4 cup heavy cream

Chocolate Cake

  • 1 stick butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/4 cup grapeseed oil
  • 3 tablespoons fudge sauce
  • 1 teaspoon vanilla extract
  • 1 1/4 cups cake flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt

Chocolate Malt Cake Soak

  • 1/4 cup milk
  • 2 tablespoons Ovaltine powder

pie Crack-Coconut Filling

  • 2/3 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 1 tablespoon milk powder
  • 1 tablespoon corn powder
  • 1/2 teaspoon kosher salt
  • 4 tablespoons butter, melted
  • 3 tablespoons heavy cream
  • 1/4 teaspoon vanilla extract
  • 2 egg yolks
  • 1 cup sweetened coconut

Pecan Crunch

  • 3/4 cup pecans, chopped
  • Splash grapeseed oil
  • 1/2 teaspoon salt
  • 1 tablespoon light brown sugar
  • 3/4 cup feuilletine

Chocolate Malt Frosting

  • 1 stick butter, room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup cocoa powder
  • 2 tablespoons whole milk
  • 1/4 cup sweetened coconut, toasted, for garnish

Special Equipment

  • 1 (6-inch) cake ring
  • 2 strips acetate, each 3 inches wide and 20 inches long

___ pie DIRECTIONS To Make Fudge Sauce

  1. Combine the chocolate, cocoa powder, and salt in medium bowl.
  2. Combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let sit for 1 full minute.
  3. Slowly, slowly begin to whisk the mixture. Then continue, increasingly the vigor of your whisking every 30 seconds, until the mixture is glossy and silky smooth. This will take 2 to 4 minutes, depending on your speed and strength. You can use this sauce at this point, or store it in an airtight container in the fridge for up to 2 weeks; do not freeze.

To Make Chocolate Cake

  1. Heat the oven to 350°F.
  2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl once more.
  3. On low speed, stream in the buttermilk, oil, fudge sauce, and vanilla. Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically twice the size of your original fluffy butter-and-sugar mixture and completely homogenous. Don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. There should be no streaks of fat or liquid. Stop the mixer and scrape down the sides of the bowl.
  4. On very low speed, add the cake flour, baking powder, salt, and the cocoa powder. Mix for 45 to 60 seconds, just until your batter comes together. Scrape down the sides of the bowl.
  5. Spray a quarter sheet pan with nonstick cooking spray and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan.
  6. Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
  7.  Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

To Make Malt Cake Soak

  1. Whisk together the milk and Ovaltine in a small bowl.

cake To Make Crack-Coconut Filling

  1. Heat the oven to 325°F
  2. Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed until evenly blended.
  3. Add the melted butter and paddle for 1 minute until all the dry ingredients are moist.
  4. Add the heavy cream and vanilla and continue mixing on low for 1 minute until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
  5. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.
  6. Line the bottom and sides of a small baking pan with plastic wrap. Pour the crack pie filling into the pan, put the pan into the oven, and bake for 8 to 10 minutes. Gently shake the pan. The crack pie filling should be firmer and more set toward the outer boundaries of the baking pan but slightly jiggly and loose in the center. If the crack pie filling is jiggly all over, give it 2 to 3 minutes.
  7. Once cooled, mix the crack pie filling with the sweetened coconut. This filling can be used immediately or stored in an airtight container for a week in refrigeration.

To Make Pecan Crunch Heat the oven to 325°F

  1. Put the pecans on a sheet pan and toast in the oven for 15 minutes.
  2. Puree warm pecans in a food processor with a splash of grapeseed oil, salt, and light brown sugar.
  3. In a small bowl, combine the pecan puree with feuilletine. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.

To Make Chocolate Malt Frosting

  1.  Combine the butter, sugar, salt, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment, and cream together on medium-high for 5 to 7 minutes, until the mixture is smooth and fluffy. Scrape down the sides of the bowl.
  2. With the mixer on its lowest speed, stream in the milk. Crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy. Scrape down the sides of the bowl. Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

To Assemble German Chocolate Jimbo Layer Cake

  1. Put a piece of parchment or a Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake scraps will come together to make the bottom layer of the cake.
  2. Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring.
  3. Put the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer
  4. Dunk a pastry brush in the malt cake soak and give the layer of cake a good, healthy bath of the soak.
  5. Use the back of a spoon to spread 1/2 recipe of the crack-coconut filling in an even layer over the cake.
  6. Sprinkle half of the pecan crunch evenly over the crack-coconut filling. Use the back of your hand to anchor in place.
  7. Use the back of a spoon to spread 1/3 of the chocolate malt frosting over the pecan crunch layer.
  8. With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4-inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall — high enough to support the height of the finished cake. Set a cake round on top of the frosting, and repeat the process for layer 1 (if 1 of your 2 cake rounds is less attractive than the other, use it here in the middle and save the prettier one for the top).
  9. Nestle the remaining cake round into the frosting. Cover the top of the cake with the remaining frosting. Give it volume and swirls, or do as we do and opt for a perfectly flat top. Garnish the frosting with toasted, sweetened coconut.
  10. Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and fillings. The cake will keep in the freezer for up to 2 weeks.
  11. At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate, and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days).
  12. Slice the cake into wedges, and serve.


More awesome YumSugar recipes:

Fast Food

Dunkin’ Donuts Applies For Bagel Holes ‘Bunchkins’ Trademark


Carbophiles, rejoice. It’s almost 2013 and no one cares about Atkins anymore.

And to celebrate this new-found freedom (or maybe just the 40th birthday of their Munchkins–congrats, guys! You don’t look a day over 20), Dunkin’ Donuts is bringing us the Bunchkin. Or they’re trying to.