Ramen Obsession: The Ultimate Bible for Mastering Japanese Ramen by Naomi Imatome-Yun and Robin Donovan

  • Clear chicken broth (Tori chintan) (page 17)

    from Ramen Obsession: The Ultimate Bible for Mastering Japanese Ramen Ramen Obsession by Naomi Imatome-Yun and Robin Donovan

    • Categories: Stocks; Japanese; Gluten-free
    • Ingredients: chicken feet; chicken wings; chicken bones
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Notes about this book

  • abengal on January 08, 2022

    Shio Tare, p32 I think perhaps there is too much salt in this recipe, certainly I was not brave enough to add the quantity stated. Also, my stove would not let it simmer at a low enough temperature, after 15 minutes making a half quantity of the recipe there was barely any liquid left so added another cup of water. Perhaps the dried mushrooms and kombu initially soaked up a disproportionate amount. After that it was fine.

  • Rinshin on October 06, 2020

    The original Tokyo style ramen was not topped with bean sprouts. It was simply topped with fish naruto, chopped green onions negi, bamboo menma and maybe for more expensive 80 yen ramen compared to 50 yen ones in the 50’s a thin slice of pork chasu, nori, or half egg. Bean sprouts in ramen is more recent introduction by some places.

Notes about Recipes in this book

  • Shio tare

    • JuneHawk on December 08, 2023

      I made half of the recipe and it reduced a lot. Also, all that salt didn't quite dissolve in the liquid, probably because it reduced so much. It did give good flavor to the ramen though.

  • Hakata-style mountain of scallions ramen

    • JuneHawk on December 08, 2023

      Very good. The amount of scallions sounds insane but it works.

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  • ISBN 10 1641525843
  • ISBN 13 9781641525848
  • Linked ISBNs
  • Published Oct 29 2019
  • Format Paperback
  • Page Count 232
  • Language English
  • Countries United States
  • Publisher Rockridge Press

Publishers Text

The world of ramen--from the streets of Japan to your kitchen

Seasoned broth, slurpable noodles, and colorful toppings brimming with flavor and texture--a good bowl of Japanese ramen is more than just food, it’s an experience. With Ramen Obsession, you’ll have all the tools, techniques, recipes, and step-by-step instructions you’ll need to make the perfect bowl of ramen at home.

A master class in the art of ramen, this comprehensive book provides a fascinating overview of the global history and culture of the dish, from its early start to modern-day interpretations. Ramen Obsession will also teach you how to make a wide array of ramen broths, salty tare sauces, aromatic oils, authentic noodles, and vibrantly assorted toppings--all from scratch.

This book includes:

  • Local flavors abound--From hearty Sapporo ramen to bold Takayama ramen and beyond, take your taste buds on a tour of Japan’s diverse regional varieties.
  • Broth in the bat of an eye--Save time with convenient methods for making chicken, pork, and vegan ramen broths with an electric pressure cooker.
  • Ready for ramen--Use helpful shopping and essential item prep lists to guarantee your pantry’s perfectly stocked to make delicious ramen recipes.

Bring the incredible flavors of a bustling Japanese ramen stall straight to your stove top. Ramen Obsession shows you how.

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