Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Top Noodle Joint by Ivan Orkin and Chris Ying

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    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Japanese
    • Ingredients: chicken fat; fatback; apples; yellow onions; garlic; fresh ginger; vegetable oil; katsuo-bushi; dashi; chicken stock; rye flour; cake flour; konbu; sake; mirin; soy sauce; pork belly; dark soy sauce; light soy sauce; green onions; sea salt; kansui powder; high-protein bread flour; uncured bamboo shoots
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    • Ingredients: chicken fat
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    • Categories: Cooking ahead; Japanese
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    • Ingredients: sea salt; katsuo-bushi
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    • Ingredients: chicken stock; dashi
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    • Ingredients: whole chicken
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    • Ingredients: konbu; dried sardines; dried squid tentacles; shaved dried sardines; shaved dried mackerel; shaved dried mejika
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    • Categories: Pasta, doughs & sauces; Cooking ahead; Japanese; Vegan; Vegetarian
    • Ingredients: rye flour; cake flour; kansui powder; high-protein bread flour
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    • Ingredients: katsuo-bushi; konbu; sake; soy sauce; mirin; uncured bamboo shoots
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    • Categories: Main course; Cooking ahead; Japanese
    • Ingredients: sake; mirin; fresh ginger; dark soy sauce; light soy sauce; pork belly
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  • Half-cooked eggs
    • Categories: Egg dishes; Main course; Cooking ahead; Japanese; Vegetarian
    • Ingredients: sake; mirin; soy sauce; garlic; fresh ginger; eggs
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    • Ingredients: garlic; fatback; cured anchovies
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    • Ingredients: thyme; rosemary; chicken fat
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  • Schmaltz-fried chicken katsu
    • Categories: Rice dishes; Main course; Japanese; Jewish
    • Ingredients: chicken breasts; green cabbage; panko breadcrumbs; chicken fat; tonkatsu sauce; Japanese short-grain rice
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    • Ingredients: chicken thighs; chicken fat; sake; mirin; soy sauce; green cabbage; Japanese short-grain rice
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    • Ingredients: chicken breasts; frozen peas; tomato ketchup; eggs; Japanese short-grain rice; apples; yellow onions; garlic; fresh ginger; vegetable oil
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    • Categories: Soups; Japanese
    • Ingredients: shiitake mushrooms; daikon radishes; carrots; chicken stock; dashi; soy sauce; sake; mirin; chicken thighs; mochi dough; mitsuba
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  • Dashi maki tamago
    • Categories: Egg dishes; Main course; Cooking for 1 or 2; Japanese
    • Ingredients: eggs; soy sauce; dashi; daikon radishes
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    • Categories: Chutneys, pickles & relishes; Main course; Japanese
    • Ingredients: silken tofu; green onions; dashi; toasted sesame oil; katsuo-bushi; konbu; sake; soy sauce; mirin; fresh ginger; dark soy sauce; light soy sauce; pork belly; uncured bamboo shoots
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    • Categories: Chutneys, pickles & relishes; Stir-fries; Appetizers / starters; Japanese
    • Ingredients: sake; mirin; soy sauce; sesame oil; bean sprouts; katsuo-bushi; konbu; nira; uncured bamboo shoots
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    • Ingredients: garlic; mayonnaise; cured ham; Swiss cheese; dill pickles; fatback; vegetable oil; hero rolls; sake; mirin; fresh ginger; dark soy sauce; light soy sauce; pork belly
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    • Categories: Dressings & marinades; Cooking ahead; Japanese
    • Ingredients: vegetable oil; garlic
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    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Japanese
    • Ingredients: chicken fat; vegetable oil; garlic; katsuobushi; green onions; aonori; rye flour; cake flour; sake; mirin; fresh ginger; dark soy sauce; light soy sauce; pork belly; apples; yellow onions; kansui powder; high-protein bread flour
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Notes about this book

  • Rinshin on October 31, 2013

    This book is part biographical but it has the best recipes written in English on making ramen esp salt ramen. His soup tend to be lighter in taste than most, but it has very clean tasting finish. I love how I can now make my own ramen noodles using his technique. It was something I could not do before because one item used in ramen noodles was not available in the West, but he figured out an alternative method. Great book.

Notes about Recipes in this book

  • Menma

    • Rinshin on December 25, 2013

      There are many versions of making menma and this one is lighter than my own version, but very good too. If you have Japanese or other Asian markets that sell bamboo in refrigerated or fresh it's great recipe to make. Keeps well in the freezer once made and easy to pull out few pieces when serving ramen. In Japan, no ramen is complete without menma!

  • Half-cooked eggs

    • Rinshin on April 24, 2014

      I love some of Ivan's recipes I've tried and thought I would give his ramen eggs a try hoping for a winner. From the get-go, I thought the use of 1 1/2 cups soy sauce was quite wasteful for average household esp soy sauce prices going up and decided to use 1/2 of ingredient list for 6 eggs. These eggs were too salty even with the half of soy sauce and other ingredients in the recipe. This recipe may be tweaked a bit to give it more balanced flavor. Even with just overnight soaking, the eggs whites turned quite firm.

  • Roasted garlic mazemen

    • Rinshin on November 03, 2019

      The soy sauce tare keeps in the freezer perfectly when you want to add the certain great ramen taste to other recipes. The sauce gets portioned out in quart zip locks for freezer. Having eaten ramen since my childhood days in Tokyo, I can say without reservation that this is a good recipe for this type of mostly brothless ramen.

  • Chile mazemen

    • Rinshin on November 03, 2019

      Outstanding recipe worth making even if not making the homemade ramen noodle part.

  • Shoyu-sofrito tare

    • Rinshin on November 03, 2019

      This tare is a keeper written in English.

  • Slow-roasted tomatoes

    • Rinshin on March 01, 2022

      Very good general use roasted tomatoes which Ivan uses as one of his toppings for vegetarian and Tokyo shio ramen. Freezes well. Used Roma and it took 2 hrs and 40 min. BTW, his vegetarian ramen is one of the best. Photo posted.

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Reviews about this book

  • Food52

    Making a complete bowl of ramen is a daunting task, even for a project-loving cook. I may still opt for a ramen shop over doing it at home, but even still, Ivan Ramen has things to teach.

    Full review
  • Fine Cooking

    The book-part funny, self-deprecating memoir, part culinary anthropology, and part cookbook-did not disappoint.

    Full review
  • Kitchn

    If you want to attempt sublime shio ramen at home, then this book is for you. Each step, each component, is thoroughly explained and illustrated, so you know exactly what to do and when to do it.

    Full review
  • ISBN 10 1607744465
  • ISBN 13 9781607744467
  • Linked ISBNs
  • Published Nov 05 2013
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop. 

In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity—a fixture of Japanese TV programs and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo, and has now returned to New York City to open his first US branch.

Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candor, humor, gratitude, and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.


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