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anchovies (niboshi)
Cold-Brewed Dashi, 97
assari-style ramen, 169
bone broth. See stocks
bonito flakes (katsuobushi)
Cold-Brewed Dashi, 97
Sake Dashi, 119
Burnt Garlic Oil (Mayu), 104, 105
in Tennessee Tonkotsu Ramen, 164–66, 165
Buttered Tori Paitan Ramen, 177–78, 179
cabbage, in Curry Shio Ramen, 174, 175–76
carrots, in Egg Drop Shio Ramen, 186, 187–88
Cauliflower Tantanmen, 189–90, 191
Chashu (Rolled Pork Belly), 130, 131
chicken
bones for stock, 87
chicken fat, 103
Garlic Chicken Fat, 102
Ginger Chicken Fat, 102
Infused Chicken Fat, 102
Lemon Chicken Paitan, 180, 181–82
Poached Chicken Breast, 124
Sumac Chicken Fat, 102
Tori Chintan, 82–87
in Egg Drop Shio Ramen, 186, 187–88
in Buttered Tori Paitan Ramen, 177–78, 179
in Curry Shio Ramen, 174, 175–76
in Lemon Chicken Paitan, 180, 181–82
in Spicy Miso Ramen, 183–84, 185
chintan
Egg Drop Shio Ramen, 186, 187–88
Poached Chicken Breast, 124
Cold-Brewed Dashi, 97
corn
cucumber, in Hiyashi Chuka (Vegetable Mazemen), 194, 195
dashi
Cold-Brewed Dashi, 97
double soup, 169
Egg Drop Shio Ramen, 186, 187–88
HonDashi, 40
packets, 40
Sake Dashi, 119
Tennessee Tonkotsu Ramen, 164–66, 165
double soup, 169
dried fish, 42, 43. See also katsuobushi; niboshi; sababushi
eggs
Egg Drop Shio Ramen, 186, 187–88
Hiyashi Chuka (Vegetable Mazemen), 194, 195
to slow cook, 199
Soy-Braised Shiitake Maz and Cheese, 196, 197–99
equipment, 48–51
Extra Large Ramen Festival (Nashville), 70–73
fats and oils
in bone broth, 78
chicken and pork fat, 103
Garlic Chicken Fat, 102
Ginger Chicken Fat, 102
Mayu (Burnt Garlic Oil), 104, 105
role of, 101
sesame oil, 47
Sumac Chicken Fat, 102
Szechuan Peppercorn Oil, 106, 107
fish, dried, 42, 43. See also katsuobushi; niboshi; sababushi
flavored oils
Szechuan Peppercorn Oil, 106, 107
flavors
tares, 34–35
umami, 25–29
garlic, 44
Garlic Chicken Fat, 102
in Spicy Miso Ramen, 183–84, 185
ginger, 44
Ginger Chicken Fat, 102
in Egg Drop Shio Ramen, 186, 187–88
gochujang, 47
greens
Egg Drop Shio Ramen, 186, 187–88
Lemon Chicken Paitan, 180, 181–82
Soy-Braised Shiitake Maz and Cheese, 196, 197–99
gyokai, 169
Haraguchi, Yuji, 156–57
hijiki seaweed, 27
Hiyashi Chuka (Vegetable Mazemen), 194, 195
infused fats
Garlic Chicken Fat, 102
Ginger Chicken Fat, 102
Mayu (Burnt Garlic Oil), 104, 105
Sumac Chicken Fat, 102
ingredients
pantry staples, 39–47
sources, 52
interviews
Haraguchi, Yuji, 156–57
MacDuckston, Brian, 170–71
Nakamura, Shigetoshi, 74–75
Orkin, Ivan, 56–59
Uki, Kenshiro, 68–69
katsuobushi (“katsuo”)
Cold-Brewed Dashi, 97
Sake Dashi, 119
kimchi, in Spicy Miso Ramen, 183–84, 185
kombu
Cold-Brewed Dashi, 97
Sake Dashi, 119
Tonkotsu “Pork Bone” broth, 91–94, 92
kotteri-style ramen, 169
Lemon Chicken Paitan, 180, 181–82
MacDuckston, Brian, 170–71
mackerel (sababushi)
Sake Dashi, 119
Mayu (Burnt Garlic Oil), 104, 105
in Tennessee Tonkotsu Ramen, 164–66, 165
mazemen
Hiyashi Chuka (Vegetable Mazemen), 194, 195
Soy-Braised Shiitake Maz and Cheese, 196, 197–99
style of ramen, 157
Maz Sauce, 199
in Buttered Tori Paitan Ramen, 177–78, 179
mirin, 44
miso
noodles for, 67
in Cauliflower Tantanmen, 189–90, 191
in Cauliflower Tantanmen, 189–90, 191
in Spicy Miso Ramen, 183–84, 185
MSG (monosodium glutamate), 25–26, 40
mugi miso, 117
mung bean sprouts, in Miso Ramen, 167–69, 168
mushrooms
Pickled Shiitakes or Wood Ears, 142
Sake Dashi, 119
Soy-Braised Mushrooms, 198
Soy-Braised Shiitake Maz and Cheese, 196, 197–99
Tennessee Tonkotsu Ramen, 164–66, 165
Nakamura, Shigetoshi, 74–75
niboshi (anchovies)
Cold-Brewed Dashi, 97
noodles
alkalinity, 61–63
to buy and cook, 67
types available, 35
oils. See fats and oils
Orkin, Ivan, 56–59
paitan
Buttered Tori Paitan Ramen, 177–78, 179
Lemon Chicken Paitan, 180, 181–82
noodles for, 64
pantry ingredients, 39–47
Pickled Shiitakes or Wood Ears, 142
in Hiyashi Chuka (Vegetable Mazemen), 194, 195
in Tennessee Tonkotsu Ramen, 164–66, 165
Poached Chicken Breast, 124
pork
Chashu (Rolled Pork Belly), 130, 131
Infused Pork Fat, 105
pork fat, 103
Szechuan Ground Pork, 136
Tonkotsu “Pork Bone” broth, 91–94, 92
in Tennessee Tonkotsu Ramen, 164–66, 165
pressure cooker, 23, 48, 79–80
ramen
assembly, 154–55
authenticity, 19–20
components, 31–35
cooking time, 36
to crush, 22
documentation, 52–53
equipment, 48–51
history, 54–55
ingredients, 39–47
ingredient sources, 52
regional ramen, 151–52
terminology, 169
in Buttered Tori Paitan Ramen, 177–78, 179
in Cauliflower Tantanmen, 189–90, 191
in Curry Shio Ramen, 174, 175–76
in Egg Drop Shio Ramen, 186, 187–88
in Lemon Chicken Paitan, 180, 181–82
in Spicy Miso Ramen, 183–84, 185
in Tennessee Tonkotsu Ramen, 164–66, 165
ramen recipes
Buttered Tori Paitan Ramen, 177–78, 179
Cauliflower Tantanmen, 189–90, 191
Egg Drop Shio Ramen, 186, 187–88
Hiyashi Chuka (Vegetable Mazemen), 194, 195
Lemon Chicken Paitan, 180, 181–82
Soy-Braised Shiitake Maz and Cheese, 196, 197–99
Tennessee Tonkotsu Ramen, 164–66, 165
in Cauliflower Tantanmen, 189–90, 191
Rolled Pork Belly (Chashu), 130, 131
sababushi (“saba”)
Sake Dashi, 119
sake, 44
Sake Dashi, 119
sake kasu, 47
seaweed, 27, 40. See also kombu
sesame oil, 47
sesame seeds, 44–47
Shiitakes or Wood Ears, Pickled, 142
shinshu miso, 117
shio, noodles for, 64
shio koji, 47
in Buttered Tori Paitan Ramen, 177–78, 179
in Curry Shio Ramen, 174, 175–76
in Egg Drop Shio Ramen, 186, 187–88
in Lemon Chicken Paitan, 180, 181–82
in Tennessee Tonkotsu Ramen, 164–66, 165
shiro miso, 117
shoyu
noodles for, 64
Soy Marinade Shoyu Tare, 114
varieties, 39
shrimp, in Curry Shio Ramen, 174, 175–76
Soy-Braised Mushrooms, 198
Soy-Braised Shiitake Maz and Cheese, 196, 197–99
Soy Marinade (aka SSM), 137
in Soy Marinade Shoyu Tare, 110, 114–15
soy sake mirin (SSM), 44
soy sauce. See shoyu
in Cauliflower Tantanmen, 189–90, 191
in Spicy Miso Ramen, 183–84, 185
SSM (aka Soy Marinade), 137
in Soy Marinade Shoyu Tare, 114
SSM (soy sake mirin), 44
stocks
bone broth, 78–80
versus broth, 78
broth styles, 34
Cold-Brewed Dashi, 97
gyokai, 169
for ramen versus French method, 77
stovetop versus pressure cooking, 23, 48, 79–80
Tonkotsu “Pork Bone,” 91–94, 92
sugar snap peas, in Hiyashi Chuka (Vegetable Mazemen), 194, 195
Sumac Chicken Fat, 102
in Curry Shio Ramen, 174, 175–76
Sun Noodle factory, 17, 62, 63
Szechuan Ground Pork, 136
Szechuan Peppercorn Oil, 106, 107
tares
Sake Dashi for, 119
Tennessee Tonkotsu Ramen, 164–66, 165
tonkotsu
noodles for, 64
Tennessee Tonkotsu Ramen, 164–66, 165
Tonkotsu “Pork Bone” broth, 91–94, 92
toppings
Chashu (Rolled Pork Belly), 130, 131
hijiki seaweed, 27
Pickled Shiitakes or Wood Ears, 142
Poached Chicken Breast, 124
role of, 35
Soy Marinade (aka SSM), 137
Szechuan Ground Pork, 136
tuna flakes (katsuobushi)
Cold-Brewed Dashi, 97
Sake Dashi, 119
Uki, Kenshiro, 68–69
umami, 25–29
Vegetable Mazeman (Hiyashi Chuka), 194, 195
in Cauliflower Tantanmen, 189–90, 191
in Soy-Braised Shiitake Maz and Cheese, 196, 197–99
water, 39
white pepper, 43
Wood Ears or Shiitakes, Pickled, 142
XL Ramen Festival (Nashville), 70–73