The end-all-be-all guide to ramen as told by the iconoclastic New Yorker whose unlikely life story led him to open Tokyo’s top ramen shop—featuring 44 recipes!

“What Ivan Orkin does not know about noodles is not worth knowing.”—Anthony Bourdain

While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations.

Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components. Ivan Ramen 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.

IVAN ORKIN is a native New Yorker. He spent a total of thirteen years in Japan, but now calls Dobbs Ferry, New York home. He lives there with his wife, Mari, and three sons, but returns to Tokyo frequently.

CHRIS YING, editor in chief and cofounder of Lucky Peach, is also the coauthor of Ivan Ramen and The Mission Chinese Food Cookbook. He lives in San Francisco with his wife.

NORIKO YAMAGUCHI is a Tokyo-based photographer specializing in food, travel, and still-life photography. Her work has appeared in Elle Japon and Bunshun, as well as in a variety of other Japanese publications.

DANIEL KRIEGER is a New York–based food and portrait photographer. His work has appeared in numerous publications, including the New York Times, Time Out New York, and Food & Wine.

Foreword by David Chang
 
PROLOGUE
BEGINNINGS
FIRST ENCOUTNERS
A COOK'S LIFE
THE OBSESSION
Answers from a Master: Shimazaki-San
SO?
THE SHOP
Confessions of a Noodle Addict: Ohsaki-San
THE ABSURDITY
EPILOGUE
 
IVAN RAMEN'S SHIO RAMEN
Shio Ramen: The Complete Bowl
Fat
Shio Tare
Katsuobushi Salt
Double Soup
Toasted Rye Noodles
Menma
Pork Belly Chashu
Half-Cooked Eggs
 
NOW WHAT?
Flavored Fat
Schmaltz-Fried Chicken Katsu
Chicken Teriyaki
Omu Raisu
Ozoni
Dashi Maki Tamago
Cold Tofu with Menma
Menma Sauté
Chashu Cubano
 
VARIATIONS ON A NOODLE
Roasted Garlic Mazemen
Chile Mazemen
Toasted Sesame and Spicy Chile Tsukemen
Four-Cheese Mazemen
Ago Dashi Ramen
Ago Tsukemen
Breakfast Yakisoba
Bacon, Lettuce, and Tomato Mazemen
 
SIDES AND SWEETS
Steamed Rice
Pork and Tomato Meshi
Roasted Pork Musubi
Lemon Sherbet
Tomato Sorbet
 
Acknowledgments
A Few Words about Sourcing Ingredients
About the Author and Contributors
Index