![](https://image.librarything.com/pics/fugue21/magnifier-left.png)
![](https://images-na.ssl-images-amazon.com/images/P/1911216449.01._SX180_SCLZZZZZZZ_.jpg)
Click on a thumbnail to go to Google Books.
Loading... Ramen: Japanese Noodles & Small Dishesby Tove Nilsson
![]() None No current Talk conversations about this book. no reviews | add a review
Picture a generous bowl filled to the brim with steaming hot broth. Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch.Tove Nilsson is a ramen addict. Every time she travels abroad, she is looking for her next ramen fix - a large bowl filled to the brim with steaming hot broth that's been simmering for up to 48 hours; flavours boosted with dried mushrooms, seaweed, miso and dried fish, and many other delicious things.There are few dishes as addictive and universally popular as ramen. From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back ramen bars of London's Soho, you will find the most complex of flavour combinations, all in a single bowl. Including 50 mouth-watering recipes, from homemade broth and noodles to complementary dishes and sides such as udon, gyoza, pickles, okonomiyaki, and tempura, this cookbook will transport you to the vibrant streets of Japan via your own kitchen. No library descriptions found. |
Current DiscussionsNonePopular covers
![]() GenresMelvil Decimal System (DDC)641.5952Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia JapanLC ClassificationRatingAverage:![]()
Is this you?Become a LibraryThing Author. |
This review is based on cooking the Osaka style okonomiyaki on page 140. What I like about the recipe is that minus the specialty ingredients like kewpie mayo, nori seaweed, and bonito flakes, which are optional, the base recipe uses ingredients that could be found in any American kitchen. While not 100% authentic, it provides an easy, accessible way to experience Japanese cuisine, which I prefer to absolute authenticity. There is no yamaimo in this recipe.
Edit 01/15/2023, made whole pork belly chasu pork from pg 45. Marinade was beautiful and pork came out very tender and flavorful. (