Ivan Orkin is the man selling ramen to the Japanese and now he’s launched a cookbook letting us in on the secrets to his improbable success
Ivan Orkin is no ordinary Japanese chef. For one, he’s not Japanese, but more importantly his journey to discover authentic Japanese food has not been as full of zen as one might expect.
This book is half autobiographical and half cookbook, starting off with the witty tale of Ivan’s lead up to becoming a ramen-master. Written by the man himself it gives the reader a full account of the trials and tribulations of a native New-Yorker serving up his take on classic Asian cuisine (with some hilarious anecdotes about the obstacles on the way).
Once you’ve read the whole story you then understand what it all was for, with the amazing noodle recipes that Ivan’s been ladling up in his Tokyo café brought to your own kitchen. It takes some really good ramen for an American to be a successful Japanese chef in Japan and these recipes show why.
Don’t be fooled, these are not collaborative recipes of American and Japanese cuisine, Ivan is keeping all the traditional flavours in his recipes, including the fresh noodles: Shio Ramen.
It’s not all noodles though, he’s got katsu, teriyaki and loads of other ideas that are great if you have leftovers from that delicious ramen you had last night. We especially love the Chashu Cubano, a twist on a Cuban sandwich using the chashu (seasoned pork) that the ramen was too full for. Or if you fancy a bit of a Western cheat try Omu Raisu, lightly fried rice with a sheet of runny egg and smothered in that very un-Oriental ingredient ketchup.
For oodles of noodles get your wok out and read some seriously funny stories with Ivan Ramen.