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Turn Your Kitchen into a Ramen Shop
Getting good ramen doesn’t have to mean going out. Ramen at Home makes it easy to create savory, sumptuous, and authentic ramen bowls right in your very own kitchen. Featuring tons of simple and tasty recipes, this book is a must have for anyone interested in the art of making ramen.
From stocking ramen essentials to properly topping a piping hot bowl of noodles, Ramen at Home offers you detailed guides—so new and experienced chefs alike can learn the secrets of preparing restaurant-quality ramen. Helpful sidebars show you how to pick the perfect ramen, while also providing interesting insights into Japanese culture and cuisine.
Ramen at Home includes:
THE COMPLETE BEGINNER’S GUIDE—Learn absolutely everything you need to know to serve up your own delicious bowls of ramen at home.
STEP-BY-STEP INSTRUCTIONS—Detailed instructions for each recipe make it easy for even novice noodle chefs to assemble perfect ramen—every single time.
OVER 100 RECIPES—Discover amazing recipes for broths, noodles, toppings, bowls, and sides that feature both authentic Japanese flavors and innovative new tastes.
Become a ramen master without ever leaving home.
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)
ASIN : B07772VMVL
Publisher : Rockridge Press (November 21, 2017)
Publication date : November 21, 2017
Language : English
File size : 7022 KB
Simultaneous device usage : Unlimited
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Not Enabled
Sticky notes : On Kindle Scribe
Print length : 335 pages
