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From the Publisher
Real Ramen. Real Simple.
Pantry Must-Haves:
- Soy Sauce
- Miso
- Mirin
- Sake
- Dried Shitake Mushrooms
- Dried Fish
- Katsuobushi
- Nori
Ramen Essentials for Your Kitchen:
Good ramen is good ramen, but the best ramen is the kind you cook on your own. With this cookbook, you'll learn everything you need to know to make the best ramen at home. Here are some essential tools you should keep in your kitchen for making ramen:
1. Large stockpot.
2. Saucepan.
3. Deep fine-mesh strainer.
4. A good knife.
5. Kitchen scale.
6. Spice grinder.
7. Measuring spoons and ladles.
8. Plastic containers for liquids and toppings.
Sample Recipe: Shio Tantanmen
Prep time: 10 minutes / Cook time: 10 minutes / Makes 4 Bowls of Ramen
Tantanmen is a spicy noodle dish with roots in China. The Chinese dish is known as dandanmien and is made up of noodles with a heavy amount of hot oil and some minced meat topping, with or without soup. The Japanese version is often much less spicy.
Instructions:
1. With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
2. Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
3. Put the tare, chile oil, sesame paste, and soup in a medium saucepan. Mix and bring to a simmer over low heat.
4. Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
5. About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
6. Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
7. Place the niku soboro and green vegetable topping neatly on the ramen. Serve immediately.
From the Store:
Soup: Mix equal parts unseasoned low-sodium chicken broth and dashi broth. Japanese dashi powder to make broth can be found in the Asian foods section of many supermarkets or in Asian groceries or online.
Noodles: Use 3 ounces of dried ramen noodles per bowl, preferably the thin, straight style.
Toppings: Chile oil
Ingredients:
- ½ cup Shio Tare (page 32)
- ¼ cup Chile Oil (page 56)
- ¼ cup Sesame Paste (page 59)
- 5 cups any type clear soup (pages 23, 24, 26, 29)
- 1⅓ pounds fresh noodles, such as Chukasuimen (page 43)
- 1⅓ cups Niku Soboro (page 54)
- Green Vegetable Topping (page 67)
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Reviews with images
Great Ramen Recipes!
Great Ramen Book! Bought it for my husband as an anniversary gift along with some ramen bowls and an apron and he LOVED IT! I personally loved the color pictures inside for several of the recipes gives him and I presentation inspo. Very good quality paperback cover as well as pages, well made! The front of this book just speaks to you as soon as you receive it! If you love Ramen & want to make your own @ home I definitely recommend this book either for gifting or just buying one for yourself.
Top reviews from the United States
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Reviewed in the United States on January 14, 2024
Reviewed in the United States on April 5, 2024
Reviewed in the United States on January 28, 2018
Reviewed in the United States on May 13, 2020
Great Ramen Book! Bought it for my husband as an anniversary gift along with some ramen bowls and an apron and he LOVED IT! I personally loved the color pictures inside for several of the recipes gives him and I presentation inspo. Very good quality paperback cover as well as pages, well made! The front of this book just speaks to you as soon as you receive it! If you love Ramen & want to make your own @ home I definitely recommend this book either for gifting or just buying one for yourself.
Images in this review
Reviewed in the United States on May 23, 2018
Reviewed in the United States on January 3, 2018
Great recipes inside. Easy to understand, but making takes some time. Once you have the tare and stock made though (and make plenty for easier prep the next time) it cuts down the prep time for future batches. I did not make my own noodles, instead I used instant ramen noodles to make a bowl at a time.
Images in this review
Top reviews from other countries
Cliente Amazon
Boas Receitas e simples de seguir
Reviewed in Brazil on January 7, 2019
Matt B
Le spécialiste es ramen passe aux fourneaux
Reviewed in France on March 15, 2018