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 1641525851
  • ISBN 13 9781641525855
  • Published Oct 29 2019
  • Format eBook
  • Page Count 333
  • Language English
  • Countries United States
  • Publisher Callisto Media Inc.

Publishers Text

“Ramen enthusiasts will be delighted by the regional recipes that any home cook can master with ease while learning about its history and origins.” -Alice Currah, host of PBS’s Kitchen Explorers

Nothing quite compares to the simple pleasure of slurping up a piping hot bowl of delicious ramen. This cookbook provides you with the traditions, tools, and tips you need to start making flavorful and filling ramen right at home.

What sets this ramen cookbook apart:

The history of the bowl—Discover the origins of ramen, regional variations, modern-day interpretations, and more. Learn the six steps—Build an unparalleled bowl by learning how to make each critical component: broth, tare (seasoning sauce), aromatic oils and fats, noodles, toppings, and a perfectly combined bowl. 130 recipes to savor—You’ll learn to create a variety of ramen recipes that range from easy to challenging, such as Spicy Miso Tonkotsu Ramen with Ginger Pork, and Shoyu Ramen with Littleneck Clams, Scallions, and Butter. Master creating savory bowls of ramen from scratch with this comprehensive Japanese cookbook.

“Ramen is one of the most delicious and comforting dishes in the world, but how to make the perfect bowl is often a mystery-Ramen Obsession nails it down. Being well-recognized editors, authors, and recipe developers Naomi Imatome-Yun and Robin Donovan demystify the process of making this highly personal and highly regional dish both lovingly and analytically at the same time. Whether you're looking for traditional preparations or something more innovative, Naomi and Robin will teach you how to create the perfect bowl of ramen.” -Akiko Katayama, host & producer of Japan Eats!

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