Ramen on a Roll

Described as a “bowl of ramen in sandwich form,” it’s easy to understand why the Chashu is a menu standout and fan favorite. “It was created with South and East Asian cuisines in mind, taking influence from the flavors, ingredients and cooking methods commonly utilized in those regions,” says Brandin Duda, regional manager and chef of The Trough Sandwich Kitchen, a concept known for its inventive handhelds. 

The Chashu highlights the opportunity in taking proven flavor systems and reimagining them in different forms. It stars pork that’s been marinated for 24 hours then slow-braised for 6 hours. It’s topped with a generous layer of pickled ginger, cutting through the richness of the meat nicely. To round out the ramen-inspired build, Duda adds slices of soy-marinated egg, Japanese-style mayo lifted up with rice vinegar and peppery arugula, all tucked into a fresh cornmeal roll. “Alone, each ingredient is delicious, but together they are magic. Every layer of flavor and texture plays an important role in the final product,” he says. “The sum is somehow greater than its parts.”

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