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Simply Ramen: A Complete Course in Preparing Ramen Meals at Home, by Amy Kimoto-Kahn
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Review
5 star review by Lisa LeungHaving spent 10 years in Japan, I have developed a picky and discerning palate for Ramen. I also crave it at least once a week, and restaurants that serve up authentic ramen are very few and far between (trust me, we've tried several!) Amy Kahn's Simply Ramen recipes are the real deal. She outlines the process in making ramen from soup base (the Miso base is UNREAL... so rich and flavorful, with complexity and depth.. and it keeps for at least 10 days in the fridge if you make a full batch, and only gets better with time), noodles from scratch, and traditional toppings - my favorite, is the chashu (BBQ pork) that you braise in a soy-based liquid, that you can later re-purpose for seasoned boiled eggs. Everything is fool-proof, and the options are limitless. I really like how she breaks the book into several sections - Beef, Pork,Vegetable, Seafood, and Spicy, so that it appeals to virtually any demographic. (Yes, you can enjoy ramen as a vegetarian too!) The outline of the book in a way mirrors the way you build out a bowl of ramen - a step-by-step process that you can customize and make your own. The best part, is that she introduces creative additions, such as chorizo, karaage (Japanese fried chicken), even lobster as specialty ingredients. Lastly, a bowl of ramen isn't complete as a Japanese meal, without a few sides. Whether it's age-dashi tofu, Japanese potato salad, or my personal favorite, "korokke" (or croquettes with potatoes and ground beef), Simply Ramen has everything covered. With the limitless possibilities, no bowl of ramen ever needs to be the same again!This book has immediately become a staple in my collection -the photos are mouth-watering, and Amy Kahn incorporates stories of her first journey with this book including a narrative of her family life and tour of Japan... it's a unique piece of art that has been thoughtfully curated and enables Japanese cuisine to be accessible by anyone. You won't regret this for yourself, or as an awesome gift for a friend.
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About the Author
Amy Kimoto-Kahn was born in Fullerton, California, and now lives with her family in Boulder, Colorado. She is Yonsei, or fourth-generation Japanese-American, and a mom of three. She is a graduate of the Miyajima Ramen School in Osaka, Japan, and has taught a popular series of Asian-inspired cooking classes for Williams-Sonoma. She shares her Japanese-American homestyle, kids-will-like-it-too recipes on her blog, Easy Peasy Japanesey. When she is not cooking, she runs a mom-focused marketing firm, Fat Duck Consulting that she founded in 2008. She is the best-selling cookbook author of Simply Ramen (Race Point, 2016) and Simply Hot Pots (Race Point, 2019).
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Product details
Series: Simply ...
Hardcover: 176 pages
Publisher: Race Point Publishing; Spi edition (February 19, 2016)
Language: English
ISBN-10: 1631061445
ISBN-13: 978-1631061448
Product Dimensions:
8.2 x 0.8 x 10.2 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
126 customer reviews
Amazon Best Sellers Rank:
#29,535 in Books (See Top 100 in Books)
This ramen cookbook is incredibly thorough but has so many steps that we are overwhelmed. Both my daughter and I love to cook and aren't afraid of intricate recipes but this is a LOT. Sounds like the out come would be amazing but I don't know that we will ever actually use it.
Having spent 10 years in Japan, I have developed a picky and discerning palate for Ramen. I also crave it at least once a week, and restaurants that serve up authentic ramen are very few and far between (trust me, we've tried several!) Amy Kahn's Simply Ramen recipes are the real deal. She outlines the process in making ramen from soup base (the Miso base is UNREAL... so rich and flavorful, with complexity and depth.. and it keeps for at least 10 days in the fridge if you make a full batch, and only gets better with time), noodles from scratch, and traditional toppings - my favorite, is the chashu (BBQ pork) that you braise in a soy-based liquid, that you can later re-purpose for seasoned boiled eggs. Everything is fool-proof, and the options are limitless. I really like how she breaks the book into several sections - Beef, Pork, Vegetable, Seafood, and Spicy, so that it appeals to virtually any demographic. (Yes, you can enjoy ramen as a vegetarian too!) The outline of the book in a way mirrors the way you build out a bowl of ramen - a step-by-step process that you can customize and make your own. The best part, is that she introduces creative additions,such as chorizo, karaage (Japanese fried chicken), even lobster as specialty ingredients. Lastly, a bowl of ramen isn't complete as a Japanese meal, without a few sides. Whether it's age-dashi tofu, Japanese potato salad, or my personal favorite, "korokke" (or croquettes with potatoes and ground beef), Simply Ramen has everything covered. With the limitless possibilities, no bowl of ramen ever needs to be the same again!This book has immediately become a staple in my collection - the photos are mouth-watering, and Amy Kahn incorporates stories of her first journey with this book including a narrative of her family life and tour of Japan... it's a unique piece of art that has been thoughtfully curated and enables Japanese cuisine to be accessible by anyone. You won't regret this for yourself, or as an awesome gift for a friend.
i have been on a big ramen kick recently, and wanted some cookery books. i already had a couple of japanese cookery books that referenced ramen, but i went ahead and purchased this one, alongside "ivan ramen: love, obsession, and recipes from tokyo's most unlikely noodle joint", and "ramen: japanese noodles and small dishes" by tove nillson. this was the book i actually had the least expectation for, as i really enjoy taking an entire day to cook an ambitious meal with the tv on in the background, as a way to relax, and i thought this one might not have very interesting or complex recipes to suit me - the title doesnt suggest a great complexity, and the cover looks a little dated in my opinion so i just didnt anticipate this one would get much use. but they do say you shouldnt judge a book by its cover, and this is good a case in point. while all three are great reference books if you want to get into ramen, and i have used all of them to great success - this is by far my favourite. while this book does have the best overview of the different types of ramen and where to start, it also has a surprisingly broad and intelligent array of ramen ideas, and some of them are very challenging, involving three separate bases to layer into one another that each take several hours to create - and its well worth the patience, while still being achievable in the average home kitchen. i can now cook a far better ramen than i can find in DC (though its a lengthy and costly process, so its by no means a money saver). long review short, if you are looking for a single book to teach you ramen and are confused by the differnt options, then this is definitely the one to go for.
This book will take you from flour to bowl in easy to follow directions with ideas for substitutions when authentic ingredients are not available. I happen to live in rural America and I was able to find 90% of the ingredients locally with obscure items easily found on Amazon.There is a lot to Ramen (which surprised me) so this book will require a bit of prep and learning first for the novice. It is NOT something you can pick up an hour before dinner is due and throw something together. The best Ramen bowls are well planned, and depending on how fresh you want your bowl, may be prepared over several days.Over all, the quality of the product that this book produces is unmatched. Forget about serving $0.25 packs of dried up noodle soup and enjoy your own rich delicious noodles, for home or to impress!
Simply Ramen is Simply Divine! Seriously, the best ramen book I have found. My husband LOVES ramen and I have been trying to learn how to make it - I was so intimidated by other books that I gave up. Simply Ramen breaks it all down for you in an easy to follow way and the recipes are creative, authentic & simply delicious! The recipes are broken out in levels, with level 1 being the easiest and level 3 more involved, I likes this as I was able to work my way up from level 1 - But the author even makes level 3 recipes easy to follow and enjoyable. No need to be intimidated by making delicious ramen anymore! If you love ramen or want to learn how to make ramen, this is the do not miss ramen book to have!
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