Classic Ramen Recipe Cookbook with A Modern Twist: Simple Step by Step Ramen Recipes

78 Pages·2020·7.119 MB·English

by  Berry, Grace

Classic Ramen Recipe Cookbook with
A Modern Twist
Simple Step by Step Ramen Recipes
BY: GRACE BERRY
Copyright © 2020 by Grace Berry. All Rights Reserved.
www.graceberry.net
License Notes
This book is an informational material. The author has taken great care to
ensure the correctness of the content. However, the reader assumes all
responsibility of how the information is used, and the author shall not be
accountable for any form of misuse or misinterpretation on the part of the
reader.
All rights reserved. On no account may any part of the material be copied,
reproduced, or distributed in any form without written permission from the
author.
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Table of Contents
Introduction
Onomichi Ramen
Classic Tonkotsu Ramen with Chashu Pork and Soy Sauce Eggs
Sapporo Ramen
Hakata-Style Mountain of Scallions Ramen
Shoyu Tonkotsu with Chashu Pork, Ginger, and Kikurage Mushrooms
Hakodate Ramen
Spicy Tonkotsu Ramen with Grilled Pork Tenderloin, Peanuts, and Cilantro
Shio Tonkotsu Ramen with Black Garlic Oil
Tokyo Ramen
Spicy Miso Tonkotsu Ramen with Ginger Pork
Shoyu Tonkotsu With Shrimp and Mushrooms
Tonkotsu Ramen with Kimchi, Fried Eggs, and Spam
Asahikawa Ramen
Tantanmen with Minced Pork and Baby Bok Choy
Tonkotsu Ramen with Mentaiko and Shiitake Mushrooms
Wakayama Chuka Soba
Tonkotsu Ramen with Chicken Chashu, Mushrooms, Corn, and Black
Garlic Oil
Shoyu Ramen with Ginger-Braised Pork and Kimchi
Kitakata Ramen
Shoyu Ramen with Seared Steak, Scallions, and Sesame Oil
Shoyu Ramen with Chicken Katsu, Broccoli Rabe, and Scallions
Kyoto Ramen
Shoyu Ramen with Pork Katsu, Spinach, and Chili Oil
Shoyu Ramen with Shrimp-and-Pork Wontons and Baby Bok Choy
Hakata Ramen
Shoyu Ramen with Spicy Ground Lamb, Spinach, and Scallions
Creamy Paitan Shoyu Ramen with Ginger Pork and Tender Greens
Takayama Ramen
Creamy Paitan Shoyu Ramen with Soft-Shell Crab and Tender Greens
Vegan Shoyu Ramen with Shiitake Mushrooms, Nori, and Scallion Oil
Conclusion
Author's Afterthoughts
About the Author
Introduction
With this simple Ramen Cookbook, you can create your own delicious bowl
of Authentic Japanese ramen.
Japanese ramen took the world by storm in just a few years. Before now, the
only way to enjoy a hearty ramen meal was at an expensive Japanese
restaurant, standing in long lines before you could be seated to enjoy your
meal.
Japanese ramen is time-consuming to make, so it’s very expensive. Many
experienced chefs had numerous trials and errors when they just started
before they achieved the right balance of flavors for each element to include
the noodles, broth, egg, tare, cha shu, and egg. If one of the elements is even
slightly off, then the ramen meal is ruined.
This comprehensive book makes cooking ramen very simple! It has made
ramen recipes that very simple and has provided tips on how to successfully
cook some interesting ramen meals and other traditional Japanese specialties.
We know that lovers of ramen will go the extra mile to get a big bowl of
delicious ramen, Your budget will not always allow it, but with Ramen
Cookbook, you can prepare your own affordable bowl at home and avoid the
expensive restaurant trip.
Onomichi Ramen
This tasty Ramen is easy to make and can be done in 55 minutes.
Serves: 4
Time: 55 mins.
Ingredients:
Pork and Chicken Broth (8 cups)
Niboshi (3 oz.)
Vegetable oil (1 tablespoon, neutral-flavored)
Chashu Pork Belly (12 slices)
Basic Ramen Noodles (18 ounces, dried ramen noodles)
Soy Sauce Eggs (4)
Seasoned Bamboo Shoots (½ cup)
Scallions (¼ cup, chopped, green and white parts)
Rendered Pork Fat (¼ cup, at room temperature)
Directions:
1. In a stockpot, combine the Pork and Chicken Broth and niboshi.
2. Put the pot on the stove then set to medium to high heat then leave until it
starts to simmer.
3. Simmer, uncovered, for 40 minutes. Strain the broth through a fine-mesh
sieve. Return the strained broth to the stockpot.
4. While the broth is heating, heat the vegetable oil in a skillet and warm the
pork slices in it for 1 to 2 minutes on each side.
5. Cook the noodles according to the instructions in your recipe (or package
instructions) then drain thoroughly.
6. After the noodles are done cooking, ladle the hot soup into 4 serving bowls
immediately. Add a fourth of the noodles to each bowl. Stir gently then lift
with chopsticks to coat the noodles. The noodles should float on top
somewhat.
7. Top each bowl with 3 slices of pork, 1 Soy Sauce Egg, ¼ of the Seasoned
Bamboo Shoots, and 1 tablespoon of scallions.
8. Spoon the Pork Fat over the top, creating a layer to seal in the heat. Serve
immediately.