Items related to Master of Ramen: The Ultimate Guide to Making Restaurant-wor...
Synopsis
Chefs Shuichi Kotani and Jet Tila combine their expertise to give you all the know-how you need to build the perfect bowl of ramen right in your own kitchen. Chef Kotani shares 20+ years of noodle-making tricks and techniques so that you can create the perfect noodle to star in your ramen. Learn how to create a variety of traditional Japanese broth bases, flavor oils and toppings to finish off your bowl with bold flavors and a variety of textures.
Then, follow Chef Kotani’s recipes to combine all your newfound skills for bowls of ramen that will rival anything you can order at a ramen bar. Try out traditional styles like Tonkotsu Ramen, Chicken Ramen and Mazemen Ramen. Get more creative with Chef Kotani’s specialty recipes like Pineapple Ramen, Green Curry Ramen and Sour Kimchee Ramen.
With the combined experience of Chefs Kotani and Tila, restaurant-quality ramen dishes are made accessible for the home cook—without sacrificing any flavor or authenticity.
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About the Author
Shuichi Kotani is the founder of the popular New York ramen restaurants Samurai Papa and Jin Ramen. His noodle-making classes, taught across New York City, attract big names in the culinary world and have been featured by the New York Times. He is also the founder of the catering company Worldwide-Soba. He lives in New York City.
Jet Tila is a celebrity chef and TV personality and the author of 101 Asian Dishes You Need to Cook Before You Die and 101 Epic Dishes. He has appeared on TV shows such as Iron Chef America, Cutthroat Kitchen, Chopped, Beat Bobby Flay, and more.
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