From the Graphic Novel - First edition.
Navigating a Japanese ramen-ya with Brian MacDuckston of Ramen Adventures
Some of our favorite bowls
A word about stocks, tares, and broths
Ivan Orkin on the beauty of finesse vs. strength of big flavors
Shoyu broth and shoyu tare
A word about paitan broths
Tonkotsu broth (pork bone broth)
Torikotsu broth (chicken bone broth)
A word about homemade instant ramen cubes
Homemade instant ramen cubes
Homemade instant ramen broth
Fast weeknight ramen broth
A word about gyokai broth
Gyokai broth (seafood broth)
A noodle primer with Kenshiro Uki of Sun Noodles
A word about ramen noodles
Baked baking soda (kansui)
Yakitori (marinated and grilled chicken)
Japanese meatballs (niku dango & tsukune)
A word about ajitsuke tamago
Ajitsuke tamago (seasoned soft-boiled egg)
Onsen eggs (slow-cooked soft-boiled egg)
Pickled shiitake mushrooms
A word about wok-fried vegetables
Charred shallot & scallion
A word about seasoned oils
Aromatic garlic and shallot oil
Rayu (Japanese chili oil)
Tsukemen (dipped noodles)
Chashu liquid for tsukemen
Hot and cold summer tomato mazemen
Tantanmen (spicy ground pork ramen)
Yakisoba (wok-fried ramen)
Kimchi-braised chicken ramen
Shrimp and roasted tomato ramen
A word about pressure cookers
Pressure cooker tonkotsu broth
Pressure cooker Ajitsuke Tamago
Mike Satinover on simplifying ramen in the home kitchen
