Let's Make Ramen!: A Comic Book Cookbook by Hugh Amano and Sarah Becan

  • Chicken stock (and fat) (page 42)

    from Let's Make Ramen!: A Comic Book Cookbook Let's Make Ramen! by Hugh Amano and Sarah Becan

    • Categories: Stocks; Cooking ahead; Japanese
    • Ingredients: chicken bones; green onions; apples; fresh ginger; garlic
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Notes about this book

Notes about Recipes in this book

  • Shoyu broth

    • sophie_lfm61y on January 05, 2026

      Made the shoyu ramen (shoyu tare, pork/chicken stock, and Dashi). Took a while, but most of the work was hands off time and the end result was flavorful and delicious, it was comparable to ramen we’ve had in Japan and certainly better than any ramen around me. I halved the recipes since there are only 2 in my household but I wish I had the freezer space and a large enough pot to have done the full recipe given the time it takes to prepare. Would make again!

  • Chicken bone broth (Torikotsu broth)

    • EmilyR on October 04, 2022

      I made this and cooked it for a solid 7 hours. It turned into a very collagen rich monstrosity. Thankfully it did meltdown and my daughter claimed it tasted better than her favorite ramen restaurant that she requests for her birthday.

  • Chashu

    • sophie_lfm61y on January 05, 2026

      Took a bit of time but the end result was tasty and easier than I expected. Ended up using a slap of pork belly (~1.5 lbs) but kept the liquid amounts as is since I used the extra cooking liquid for the marinated eggs (yum!).

  • Menma

    • sophie_lfm61y on January 05, 2026

      I’m typically not a fan of bamboo shoots but this was delicious way to prepare them, and it was very easy to make

  • Pickled shiitake mushrooms

    • sophie_lfm61y on January 05, 2026

      Loved that this recipe was a good way to use rehydrated shiitakes that I used to make the Dashi. Really easy and yummy, and is a nice addition to rice bowls as well

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  • ISBN 10 0399581995
  • ISBN 13 9780399581991
  • Linked ISBNs
  • Published Jul 16 2019
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A comic book cookbook with accessible ramen recipes for the home cook, from simple weeknight broths to weekend project stocks and homemade noodles, with recipe contributions and tips from notable ramen chefs.

Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect ramen at home including stocks, tares, and broths; noodles, toppings, and accompaniments. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate all the necessary steps and ingredients. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from ramen chefs and luminaries like Ivan Orkin and Brian MacDuckston of Ramen Adventures. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Perfect for beginners, seasoned cooks, and armchair cooks alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular dishes.

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