Posted by Foodie Buddha
on November 26, 2011
ramen recipe adapted from David Chang’s Momofuku cookbook
This is part 2 of my Momofuku ramen guide. This post focuses almost exclusively on the cooking process, the ingredients, and the time management aspect to making this ramen, an easy to execute but time intensive dish. While I strongly suggest you check out part 1 of the ramen guide for the grocery list and tips and tricks, this is where you’ll find the real how-to.
I’ve assembled this recipe in a way that will allow you to cook everything over a two-day period. I’ve also timed it from a perspective that encourages oven optimization. Keep that in mind, as items like the taré can actually be made a few days in advance (it lasts 3 to 4 in the fridge) or it can be made the day of so long as you start it about 3-hours before service time.
I have also included a time estimate with each component – which for me – starts as soon as you begin to use the ingredients for the first step. These time estimates are just a way of me telling you how long it took us to do everything, so resting time, clean up time, and time away from the food is included in that number. You can do this by yourself no doubt, but a second in command is a big help (as well as a lot more fun – Thanks Papa Buddha!). If you want to view all the videos (they’re really awesome AND totally amazing!), check out the YouTube playlist. Meanwhile, all of my slightly less bad pictures are on Flickr!
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Posted by Foodie Buddha
on November 26, 2011
This is the complete guide to the ramen recipe from David Chang’s Momofuku cookbook. I’ve split this into a two-part series whereby this part gives you a little background on ramen and some notes and advice on how to best execute Chang’s version. Also included is a composite grocery list so though you don’t have to read through everything and total it up. Part two, which you can read here, is the step-by-step list which focuses more on the execution of each individual item and the time management part of this two-day (at a minimum) cooking endeavor. I hope you enjoy!
A Little on David Chang + Ramen + Momofuku
Ramen is a Japanese noodle soup more important to that culture than chicken noodle soup is to America’s culture. David Chang, who owns the ballyhooed Momofuku restaurant in New York, is the single biggest reason why ramen has transcended the confines of college dormitories onto the menus of many restaurants who would otherwise pass on this time consuming Japanese staple.
When Chang, along with the help of Peter Meehan, released the Momofuku cookbook in late 2009, [GOOOOO BLUE!!!!!!] it quickly became the IT cookbook of that season. So widespread was Chang’s influence that soon thereafter an entire website dedicated to executing the vast array of recipes went live.
It’s impossible to articulate a simple yet all encompassing definition of ramen. But, for brevity’s sake, just know that traditional ramen (not that cup noodle stuff from the $.99 store) is soup that usually utilizes a soy or miso based broth and includes noodles, meat, and fixings that one might find in and around the islands of Japan.
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