Kimoto-Kahn Amy - Simply Ramen. A Complete Course in Preparing Ramen Meals at Home.pdf

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Simply Ramen
A Complete Course in Preparing Ramen Meals at Home
Amy Kimoto-Kahn
Creator of
easypeasyjapanesey.com
Contents
Preface
Introduction
How to Build a Bowl of Ramen
Ramen Soup Bases and Noodles
Miso Base
Tonkotsu Base
Shoyu Base
Shio Base
Ramen Noodles
Ramen Toppings
Tamagoyaki (Japanese Omelet)
Menma (Seasoned Bamboo Shoots)
Poached Eggs
Chashu (Braised Pork)
Roasted Nori (Seaweed)
Beni Shoga (Pickled Ginger)
Ajitsuke Tamago (Marinated Half-Cooked Egg)
Kakuni (Braised Pork Belly)
Mayu (Black Garlic Oil)
Roasted Garlic Butter
Garlic Chips
Fried Onions
Fried String Potatoes
Miso Butter
Pork Ramen
Kalua Pork and Cabbage Ramen
Indonesian Pork Ramen with Coconut Curry Soup
Tonkatsu Tonkotsu Ramen
Ohayogozaimasu (Good Morning Ramen)
Ranch-Style Ramen
Chicken Ramen
Oven-Broiled Karaage Curry Ramen
Geng Gari Gai Ramen
Chicken Meatball Ramen
Ginger Chicken Ramen
Beef Ramen
Teriyaki Beef-Wrapped Asparagus Ramen
Kobe Beef Tsukemen
Sukiyaki Ramen
Seafood Ramen
Malaysian Curry Laksa Ramen
Southern Crawfish Ramen
Egg Drop Ramen
Crispy Soft Shell Crab Ramen
Furikake Salmon Ramen
Sweet Chili Salmon Ramen
California Ramen
Spicy Ramen
Spicy Base
Chorizo Miso Ramen
Mapo Tofu Ramen
Spicy Tofu Ramen
Spicy Pork Tantanmen
Vegetable Ramen
Simmered Nasubi Ramen
Kabocha Ramen
Mushroom-Lovers’ Ramen
Crispy Greens Ramen
Veggie Rainbow Ramen
Cold Ramen
Cold Noodle Broth
Chilled Cucumber Tsukemen
Hiyashi Chuka Ramen
Slow-Roasted Tomato and Miso Spinach Chilled Ramen
Specialty Ramen
Green Seaweed Fried Chicken Ramen
Cheese Ramen
Kamo Matcha Ramen
Lobster Ramen
Sides
Agedashi-Doufu Fried Tofu
Basic Japanese Rice
Cya-han Fried Rice
Sweet Pork Gohan (Rice)
Cucumber Sunomono (Salad)
Auntie Mary Jane’s Cauliflower no Tsukemono (Pickled Vegetables)
Kim Family Potato Salad
Gyuniku Korokke (Beef and Potato Croquette) with Katsu Sauce
Auntie Betty’s Shrimp Gyoza
Crispy Teriyaki Chicken Wings
Cousin Jilly’s Pan Chirashizushi Dynamite
Mike’s Arare (Japanese Rice Cracker Snack)
Rameducate Yourself
Ramen Tour of Tokyo
Index
Acknowledgments
About the Author
Preface
Anyone who knows me knows that I love food.
When I was a kid, I used to pretend I had my own
cooking show and would make mud pies
decorated with flowers from the yard. I would set
up a table and pretend there was a mirror above
me (remember, that’s how they used to show food
on cooking shows?) and angle my creations at the
camera for all to see. My sous chef would always
be Ponch, from the show
CHIPS.
Why? Because
he was a babe and who wouldn’t want him as a
sous chef? I continued this love of cooking in the
real kitchen and my mom would show me all of
her tricks, such as how to fold my fingers against
the top of an onion when slicing and how to use
my thumb to measure the water above the rice.
“Just above your first knuckle!” she would say.
And how to add a crumbled bouillon cube and a
drizzle of sesame oil over steamed broccoli to give it flavor. Like all good Asian moms, whether or
not we had a party for five or fifty, we’d always have enough food to feed anyone who might happen
to drop by.
As I grew up and the time came when I could afford my own super-sharp knives, I went down the
career path that college prepared me for and continued working in marketing. Cooking was just a
hobby, and I had no formal schooling in it; I just loved food—eating it and sharing it. My friends
would say that I should open my own restaurant and my response was always that it would never
happen because I didn’t like to cook for strangers. I put so much effort and love into my cooking and I
didn’t know how I could share that with someone I didn’t know.
The social-media boom hit and I was right in there, working with clients and making things happen
for them, but on the side, I kept my little blog of my journey to one day fulfill the dream of having a
cookbook, calling it
easypeasyjapanesey.
Then I decided to take myself a bit more seriously and
hunted down an editor, Laurel Leigh. I say “hunted” because I literally found her name in a bunch of
Williams-Sonoma cookbooks that I liked and cold-called her. I told her what I was thinking of doing
and she said she wasn’t sure why she felt compelled to work with me but that I could be her sort of
pro-bono account. Just like that, I had an editor. Slow-forward five years and we finished a proposal
to submit to a publisher. She felt it was time to introduce me to Leslie Jonath, a wonderful book
packager with Connected Dots Media. Leslie’s contacts then led me to Race Point, my publisher, and
to Jan Newberry, a wicked good editor who helped keep me on the right track.
When Jeannine Dillon, my editor at Race Point, asked me if I would do a cookbook on ramen,
honestly, my first thought was, “I don’t know if I can do this. Ramen, now that ain’t
easypeasyjapanesey. . . that’s huge.” Then my husband, Dave, encouraged me to go for it. He said he
could hold us afloat for the year and that he would turn into “Superdad” with the kids to cover the
evenings and weekends. The blessing in all of this is how much my kids just adore him. They all run
to the door and give him a king’s welcome every night he comes home from work, and my two-year-

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