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jmolinari

Serious Ramen Cookbook

16 posts in this topic

Anyone know of any serious ramen cookbooks in English?

Given the growth here in the US of real ramen, i'm surprised no one has taken the chance to write a real cookbook on the subject.

Anyone feel like translating books from Japanese ?:)

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I'm interested in this also! ... very interested :D

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While not a Ramen-exclusive cookbook, there is a section about Ramen making in Takashi's Noodles.

There is pretty damn good recipe for tonkotsu ramen broth on Serious Eats.

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While not a Ramen-exclusive cookbook, there is a section about Ramen making in Takashi's Noodles.

There is pretty damn good recipe for tonkotsu ramen broth on Serious Eats.

I have Takashi's noodles, i'll have to re-read it, i don't remember being enamored by it at first pass. The serious eats column is awesome, i agree.

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And of course, there's always issue 1 of Lucky Peach.

I made the ramen out of that issue. The fact that i still have 3 servings in my freezer should speak for itself.

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The Momofuku cookbook has a section on Ramen, including several broths, meats, noodles, and other condiments. I've never cooked any of them, but it looks pretty good.

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The Momofuku cookbook has a section on Ramen, including several broths, meats, noodles, and other condiments. I've never cooked any of them, but it looks pretty good.

i might have to re-explore it, but i'm pretty sure it's very similar to the one in LP.

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So are you looking for the sort of cookbook that would offer various recipes for ramen noodles, so you can try out different ones until you find one you're happy with? I would think you could tweak the LP one until you get it where you want it, then draw on those recipes for the broths, kaeshi and garnishes. Unless you're looking for something with exhaustive detail on regional variations in all the components, which I agree would be a fascinating read.

I mean, what would a "real" cookbook on ramen look like to you? That sounds to me like asking for a "real" cookbook on risotto.


Matthew Kayahara

Kayahara.ca

@mtkayahara

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i'm looking for something that has regional variation, chapters on tsukemen, chapters on "new" varieties like curry ramen, chapters on different base broths. I guess i'm not REALLY sure what i want...all i know is that i'd like to recreate the ramen i had in Japan, tonkotsu, shoyu, tsukemen, shio etc.

The 2 days i spent making the momofuku broth left me wondering what i am missing or what that recipe is missing. I don't know enough to know what "secret" things, or steps, i'm missing.

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I know we tried making the ramen out of Momofuku and failed in the most spectacular fashion. :blush:

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I know we tried making the ramen out of Momofuku and failed in the most spectacular fashion. :blush:

I just received momofuku in the mail and read the ramen noodle recipe. My experience with making tight pasta dough with coarse semolina leads me to believe an overnight rest is needed. Then the dough will be smooth and elastic despite being crumbly the day before.

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Haven't seen anything published in English...maybe someone would be kind enough to translate "The Ra-men Book for Professional I & II" one day...

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I know we tried making the ramen out of Momofuku and failed in the most spectacular fashion. :blush:

How so?

Inedible, unmalleable wall paper paste.

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