Best-Ever Homemade Ramen: Secrets of a Japanese Ramen Chef

Japanese ramen chef Shigekazu Takanashi shows you how to make authentic ramen from start to finish (including the broth) in under an hour!

Ever wish you could create delicious ramen at home that tastes like it came straight from a professional noodle bar in Tokyo or Osaka? This new book by Japanese ramen chef Shigekazu Takanashi shows you how--using easy-to-find ingredients, flavor-enhancing secrets and time-saving shortcuts!

His book contains 50 delicious recipes including:

• Best-Ever Homemade Shoyu Ramen with aromatic oil, easy char siu pork and marinated jammy eggs
• Tasty regional ramens from Kyoto, Nagasaki, Tokushima and other parts of Japan
• Classic side dishes like Gyoza Dumplings and Char Siu Fried Rice plus creative ways of using leftover broth ingredients, like Chicken Cracklings with Ponzu and Greens Sauteed with Ground Chicken

Takanashi’s easy tricks to achieve maximum flavor in minimum time have won him a loyal social media following. This book is a must-have for ramen aficionados who love to eat authentic Japanese ramen at home but don’t want to spend the whole day in the kitchen!

Translation by Makiko Itoh, author of the Just Bento cookbook series and Real Japanese Cooking and has translated many Japanese works into English including Zen Wisdom for the Anxious, and Real Japanese Izakaya Cookbook. She now writes a monthly column on Japanese food for the Japan Times.