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!
**Featured in Library Journal 2025 Cookbook Preview**

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!

Contributor: Makiko Itoh (Translated by)

Translator: Makiko Itoh

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