We’re in Upper West Side Manhattan, on the corner of one away and one way. Yo, straight up, we’re at a joint called Boru Boru. Yes. It is of the new breed of Japanese, more like a late night izakaya, it’s like, like a late night, like drinking spot with like, munchies and crunchies and noodles and stuff like that. They have a little bit of fusion going – we got some cool dishes going. But first they got what’s called a steam bun, this is a Bao. Bao,bao, bao. Bao steam bun is a dough that’s risen, they steam it. It’s like the best kind of like soft, squishy, doughy bun. There are only a handful of other places that do it. This is excellent. Soft pillowy steamed bun, it’s delicious. Sweetness to it. But this is really just, this is you know, this is a pastrami sandwich – yeah – this is a very familiar. It’s a great take, it’s a classic take. Alright, you want to eat the next bun? Yeah, cut it. Yo, Chicken Karaage, k? What do we got here? What is it? It is a fried, fried, Japenese fried chicken. Like it, dude, it’s just a pillowy, soft chicken sandwich. Come on! Two for two. We have a special episode of kosher dumps here today. This is called a Momo. A Momo is a Tibetan style dumpling, it looks really liquidy and juicy. There’s a sauce, I don’t remember what the sauce is. I’m going to… Momo this up. I find the veal very, very significant in there. It’s like a creamy white Jacana. That’s a little hot for you. That is kicking. Is that the sauce or is that the dumpling? That is legit, that is legit all the way through. But you know what, that’s complicated. There’s a lot of textures, there’s a lot of flavor, there’s even a hot broth in there that really cleans up. We’re on. Alright groovy, groovy. So this is a ramen noodle in a cold broth.
Now what’s exciting about this is a little bit of a mash up because the broth is made with something called Sorrel. But what’s fantastic about Sorrel is when you drink it it’s like a lemony cream. It really adds such a fresh, right, really just a fresh, right, everything. I’m telling you. It’s important to have the kind of mouthfeel that we have right now. Because even though it’s a cold soup, yeah, and it’s this kind of cucumbery soup, and it’s Sorrely, it’s green, it’s cold. You know. It has that heat that, that just follows right up and it really creeps… But it’s built in to the sweetness of it. And that’s what the ramen is supposed to be about, is this, like, just mouthfeel. Your mouth is just coated. What is this? This is tingley lamb. Something called cumin lamb. It’s a fairly famous dish in some of the non-kosher joints around here. Uh, sham foods, you know. Cuman Lamb – It’s crisp, it’s fried, it’s like a Riblet. They seem to have called this more of Tingley which means that they’re throwing down some szechuan peppercorn action in here. This is going to be more pop in your mouth. So here’s the deal. This is incredibly spicy, but there’s like five different layers of spicy. There’s a bunch of different peppery action in there – a bunch of different spicy action. It’s really, it’s a good noodle. It’s actually a rice noodle, yeah, yeah, right? We’re here to really celebrate this joint called Boru Boru. They’ve been open long enough to really, kind of figure out what they’re trying to do. And what they’re trying to do is to introduce a whole eating subculture to a group of people who, you know, have only been able to know it from afar. We’re at a kosher izakaya kind of joint. The only kosher izakaya-ish joint in the city.
You want it spicy, you want it crunchy, you want it chewy, you want it whatever you want it. You should have a couple drinks. This is a great late night, little spot. In Japan ramen has been debated for the past five thousand years. And you ask any Japanese guy – no two are going to agree. Right? So now we have the first contenders really rolling out in the kosher market. In 10 years from now when we have 80 joints like this and they’re all great, people are going to be like, “oh my god, well, what was the one that really, kind of, helped feed the impetus. Right? The fact that my mouth is coated with that delicious slick spicy, tells me that they built the broth the right way. That’s what you need. You need that… *pucker*