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Ivan Orkin

Ivan Ramen

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In 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan's handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity — a fixture of Japanese TV programmes and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo and has returned to New York City to open two US branches.
Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candour, humour, gratitude and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It 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.
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291 printed pages
Publication year
2019
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  • Sanzhar Surshanovshared an impression4 years ago
    👍Worth reading
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Quotes

  • Sanzhar Surshanovhas quoted4 years ago
    SLOW-ROASTED TOMATOES
    Makes 8 tomato halves
    4 medium or large tomatoes (or more)
    Vegetable oil
    Salt and pepper
    1 Preheat the oven to 225°F (110°C). Slice the tomatoes in half and core them. Place them cut side up on a sheet tray, brush them lightly with oil, and sprinkle with salt and pepper.
    2 Put the tomatoes in the oven and cook until shriveled but still juicy looking. This should take about 3 hours, but it’ll depend on the tomatoes, so be patient and check regularly after the first 2½ hours. You’re looking for the tomatoes to be soft and a little leathery, but still moist.
  • Sanzhar Surshanovhas quoted4 years ago
    A cup of uncooked white rice will yield about 2 cups of cooked rice.
    Makes as much as you want
    1 part Japanese short-grain white rice
    1 part water
    1 Rinse the rice several times under cool water until the water runs clear. Drain the rice well.
    2 Combine the rice and the water in a heavy-bottomed saucepan. Bring to a simmer over medium heat. Cover, turn the heat down to low, and cook for 18 minutes—no need to add fat or salt.
    3 Uncover and fluff with a fork. Leftover rice can be wrapped in plastic and frozen in small portions.
  • Sanzhar Surshanovhas quoted4 years ago
    Chicken Teriyaki
    ANOTHER USE FOR CHICKEN FAT
    Although in America anything “teriyaki” sounds a little mundane or contrived, this really is a staple in Japanese homes. I make it often for the kids, because a) I always have tons of chicken fat on hand, and b) it’s delicious, so why not?
    Makes 4 servings
    1 kilo (2 pounds) skinless, boneless chicken thighs
    15 grams (1 tablespoon) all-purpose flour
    Salt
    30 milliliters (2 tablespoons) CHICKEN FAT
    120 milliliters (½ cup) sake
    120 milliliters (½ cup) mirin
    20 milliliters (4 teaspoons) soy sauce
    15 grams (1 tablespoon) sugar
    Warm STEAMED RICE, for serving
    Shredded green cabbage, for serving

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