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Description
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 8211a large bowl
filled to the brim with steaming hot broth
that8217sbeen 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
London8217sSoho, 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.