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Simply Ramen: A Complete Course in Preparing Ramen Meals at Home Hardcover – February 19, 2016
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From the Publisher
Tamagoyaki (Japanese Omelet)
Level 2 | Makes enough for 4 ramen portions | Prep time: 10 minutes
You will need a Japanese tamagoyaki frying pan (it’s rectangular) to get a visually appealing omelet. If you don’t have one, a regular frying pan will work, but you won’t end up with the uniform rectangular shape that distinguishes this omelet.
1 In a medium-sized bowl, whisk the eggs with the green onion, shoyu, sugar, and salt until foamy.
2 Over medium-high heat, warm 1 teaspoon vegetable oil in a frying pan. Drip a tiny bit of egg in the pan—if it sizzles on contact, the pan is sufficiently hot. Add about a quarter of the egg mixture to the pan and tilt the pan so that the egg mixture covers the bottom in a thin, even layer. The egg will start cooking quickly so you’ll need to move fast.
3 Using chopsticks, gently roll the egg mixture tightly toward you from the part of the pan farthest from the handle.
4 Quickly add a little more cooking spray to the exposed part of the pan.
5 Pour another quarter of the egg mixture into the pan, lifting up the cooked portion to get some egg mixture underneath it to cook.
6 Roll the egg mixture away from you this time as it combines and attaches to the cooked egg layer. Nudge it to the back to the front of the pan, where you started before.
7 Repeat two more times until you’ve used all of the egg-the omelet will obviously increase in size with each layer.
8 Roll the omelet out of the pan and you should have a rectangular-shaped block with your layers of egg. Let cool and slice vertically before serving.
- 3 eggs
- 1 green onion, chopped
- 1 tsp shoyu (soy sauce)
- 1 tsp sugar
- 1⁄4 tsp salt
- Nonstick cooking spray
Tonkatsu Tonkotsu Ramen
This porky ramen brings together two basic elements of the Japanese kitchen: tonkatsu, the breaded and fried cutlets that are so popular as a lunch dish and often included in bento boxes; and tonkotsu, the creamy white stock made from long-cooked pork bones, one of the classic bases for ramen.
About the Author
Amy Kimoto-Kahn was born in Fullerton, California, and now lives with her family in Boulder, Colorado. She is Yonsei, or fourth-generation Japanese-American, and a mom of three. She is a graduate of the Miyajima Ramen School in Osaka, Japan, and has taught a popular series of Asian-inspired cooking classes for Williams-Sonoma. She shares her Japanese-American homestyle, kids-will-like-it-too recipes on her blog, Easy Peasy Japanesey. When she is not cooking, she runs a mom-focused marketing firm, Fat Duck Consulting that she founded in 2008. She is the best-selling cookbook author of Simply Ramen (Race Point, 2016) and Simply Hot Pots (Race Point, 2019).
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There is a lot to Ramen (which surprised me) so this book will require a bit of prep and learning first for the novice. It is NOT something you can pick up an hour before dinner is due and throw something together. The best Ramen bowls are well planned, and depending on how fresh you want your bowl, may be prepared over several days.
Over all, the quality of the product that this book produces is unmatched. Forget about serving $0.25 packs of dried up noodle soup and enjoy your own rich delicious noodles, for home or to impress!
Now with that being said, the recipes themselves - I don't know WHAT happened, or maybe others have a higher salt/sodium tolerance than I do, but the first recipe out the gate - the Miso base - was inedible due to the atrocious saltiness. I followed this recipe to the smallest detail and ensured that I reread everything twice (I'm serious about my ramen, man!). One sip and I had to spit it back out. I went back to the book again, to see if I missed something or measured something incorrectly. Nope, everything was done correctly. Nothing missed. I decided to try to add more chicken stock to the base. Doesn't help.
Girl, if this ramen came in an instant package, its flavor would be labeled "SALT", because that is literally all you can taste. Despite all of the other ingredients that SHOULD make this a well-rounded dish.
I'm going to try the tonkatsu base and see if I get different results, but if it turns out to be more of the same, this cookbook will be resold on Amazon super quick.
Top international reviews
adatto a chi non si accontenta dei soli sapori giapponesi.
Questo è quanto di più vicino ho trovato. Se pur di origine giapponese, la famiglia dell'autrice è americana da generazioni, con quel che presumibilmente ne consegue sulla formazione del gusto dell'autrice stessa. A suo favore ci sono gli studi specifici seguiti a Tokio e non è poco.
Il libro si presenta molto bene, con una veste grafica molto curata e bellissime fotografie. Tutto è descritto accuratamente e le spiegazioni sui procedimenti sono facili da seguire. Vista la formazione accademica dell'autrice conto sul fatto che le ricette e le tecniche basi siano conformi a questa antica e prestigiosa tradizione, per le altre ricette non c'è che da provarle, magari togliendo un po' di zucchero.
Alle Basics sind super erklärt und man kann so Schritt für Schritt zum Ramen Spezialist werden.
Neben ein paar Snacks gibts auch jede Menge Info zu Ramen als solches.
Die Bilder sind wunderschön und mach allein beim ansehen schon Appetit.
Auf jeden Fall zu empfehlen ist der blog: easypeasyjapanesey bzw. die gleichlautende Website (.com)
Mas o que mais me surpreendeu foi a ausência de receitas dos caldos que são misturadas as receitas base. A autora apenas indica que as bases devem ser misturadas ao caldo de sua preferência, dando a entender que caldos industrializados, comprados em supermercados tem sabor idêntico aos feitos em casa. Uma pena.