Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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Sarah Gavigan

Sarah Gavigan

It requires a bit of daring to take on Nashville hot chicken on its home turf. But Sarah Gavigan, Chef/Owner of Otaku Ramen, a quick-serve joint specializing in Japanese snacks and traditional ramen with multiple Music City locations, made the clever move of mashing up the local favorite with Japanese-style fried chicken.

Gavigan’s twist involves a byproduct of shoyu that has been cured in bourbon barrels and then smoked dry. This gives the hot spiced oil used for the chicken “an incredible smoky umami that sets the whole flavor over the top,” she says.

Other Japanese flavors come into play. Chicken thighs are marinated in soy, sake and mirin overnight, then dredged in potato starch and flour. The crispy chicken is drizzled with the spicy oil, then served on soft steamed bao buns with a tart Kewpie mayo slaw and a dill pickle. “The complete bite,” she says, “is sweet, salty, spicy, pillowy and crunchy—all at the same time.”

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About The Author

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Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.