Ivan Ramen

The end-all-be-all guide to ramen featuring more than 40 recipes from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.

While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations.

Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components. Ivan Ramen will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

Autorentext
IVAN ORKIN is a native New Yorker. He spent a total of thirteen years in Japan, but now calls Dobbs Ferry, New York home. He lives there with his wife, Mari, and three sons, but returns to Tokyo frequently.

CHRIS YING, editor in chief and cofounder of Lucky Peach, is also the coauthor of Ivan Ramen and The Mission Chinese Food Cookbook. He lives in San Francisco with his wife.

NORIKO YAMAGUCHI is a Tokyo-based photographer specializing in food, travel, and still-life photography. Her work has appeared in Elle Japon and Bunshun, as well as in a variety of other Japanese publications.

DANIEL KRIEGER is a New York-based food and portrait photographer. His work has appeared in numerous publications, including the New York Times, Time Out New York, and Food & Wine.

Inhalt
Foreword by David Chang PROLOGUE BEGINNINGS FIRST ENCOUTNERS A COOK'S LIFE THE OBSESSION Answers from a Master: Shimazaki-San SO? THE SHOP Confessions of a Noodle Addict: Ohsaki-San THE ABSURDITY EPILOGUE IVAN RAMEN'S SHIO RAMEN Shio Ramen: The Complete Bowl Fat Shio Tare Katsuobushi Salt Double Soup Toasted Rye Noodles Menma Pork Belly Chashu Half-Cooked Eggs NOW WHAT? Flavored Fat Schmaltz-Fried Chicken Katsu Chicken Teriyaki Omu Raisu Ozoni Dashi Maki Tamago Cold Tofu with Menma Menma Sauté Chashu Cubano VARIATIONS ON A NOODLE Roasted Garlic Mazemen Chile Mazemen Toasted Sesame and Spicy Chile Tsukemen Four-Cheese Mazemen Ago Dashi Ramen Ago Tsukemen Breakfast Yakisoba Bacon, Lettuce, and Tomato Mazemen SIDES AND SWEETS Steamed Rice Pork and Tomato Meshi Roasted Pork Musubi Lemon Sherbet Tomato Sorbet Acknowledgments A Few Words about Sourcing Ingredients About the Author and Contributors Index

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