• SULibraries on October 20, 2025

  641.822 A484l (LOU)

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