Simply Ramen: A Complete Course in Preparing Ramen Meals at HomeQuarto Publishing Group USA, 2015 M12 15 - 176 páginas Bring homemade ramen to your table with a delicious fusion of seventy recipes, including soup bases, noodles, toppings, and sides. Author Amy Kimoto-Kahn shows you how to put together a bowl of piping hot ramen in a myriad of ways with a choice of four soup bases, ramen noodles (homemade or store-bought), and traditional and non-traditional ingredients. Enjoy bowls of pork, chicken, and beef ramen. Or branch out with seafood, vegetarian, and spicy soups—and even cold ramen and a breakfast version topped with bacon and a poached egg. Make your soup base in advance and you have a quick, easy, and special midweek family meal. Try your hand at:
With simple step-by-step instructions and mouthwatering photos, Simply Ramen will turn your kitchen into a ramen-ya for family and friends. Delve into the world of Asian cuisine with the Simply . . . series. From ramen to pho to hot pots, these beautifully photographed cookbooks serve to diversify your kitchen and your palette with easy-to-follow recipes for these iconic dishes. “Ramen, in all its many variations, starts out simple. A simple stock, a simple tare, and some simple noodles . . . Amy Kimoto-Kahn lays the groundwork in the first few pages of her debut cookbook, then gives the home ramen chef enough ideas to satisfy their slurp cravings for years to come.” —Brian MacDuckston, Ramen Blogger (ramenadventures.com) |
Contenido
Ramen Toppings | 17 |
Pork Ramen | 37 |
Chicken Ramen | 49 |
Beef Ramen | 61 |
Seafood Ramen | 71 |
Spicy Ramen | 89 |
Vegetable Ramen | 101 |
Cold Ramen | 113 |
Specialty Ramen | 123 |
Sides | 135 |
Rameducate Yourself | 152 |
Ramen Tour of Tokyo | 156 |
160 | |
Acknowledgments | 164 |
Otras ediciones - Ver todas
Simply Ramen: A Complete Course in Preparing Ramen Meals at Home Amy Kimoto-Kahn Vista previa limitada - 2016 |
Términos y frases comunes
12 cups 30 minutes Additional Toppings arugula baking base of choice Beni Shoga Boil a pot Boil the noodles—if bowl of noodles Chashu chicken or vegetable chili cornstarch crank it back crispy cups 475 ml daikon drain flavor furikake green onions heat and let Kakuni kombu let simmer level 2 Serves lower the heat Marinated Half marinated half-cooked egg medium-high heat mirin Miso Miso Base Noodles page 13 noodles—if fresh packaged Poached Egg pork pot of water potatoes Ramen level Ramen Noodles optional Ramen Soup Base ready to serve recipe Remove rice wine Right before serving Roasted Garlic Butter sauté separate into serving separate saucepan serving bowls sesame oil shichimi togarashi shiitake mushrooms Shio Base shoyu Shoyu Base shoyu soy sauce skillet slotted spoon soup per serving soy sauce sugar tablespoons tbsp tbsp per serving tbsp shoyu tofu Top each bowl umami vegetable oil vegetable stock whisk