00:00Everyone, today's video is a little something special. I'm excited to share that my first
00:05authored cookbook, Japan the Ultimate Cookbook, is coming out on May 13, 2025.
00:12First, I just want to say a huge thank you to all of you amazing people who've tried my recipes.
00:17This cookbook wouldn't exist without you trying my recipes out at home.
00:22And a big thanks to Cider Mill Press, Herbert Collins Focus,
00:26and Herbert Collins for making this project happen.
00:30When I launched my Sudachi website back in 2020, I had this little goal to collaborate with a
00:36traditional publishing house and create a physical cookbook you could hold in your hands. And now,
00:42we're here. This beast of a cookbook, and I mean that in the best way possible, contains 300 carefully
00:49selected recipes. It's a hefty hardcover book that's basically an encyclopedia, and it's as
00:56thick as a banana as you can see right here. If you've ever thought about trying your hand at
01:02cooking Japanese food at home, this book's got you covered. It covers everything from the basics you
01:07need to know for everyday Japanese home cooking, to more involved recipes inspired by restaurants,
01:13izakayas, and street food. So it's a one-stop shop. I thought it would be a bit boring to just
01:20make
01:21announcement video and be done. So instead, I've handpicked a recipe to make for my YouTube viewers
01:27that's exclusive to the book. So let's try the 15-minute shoyu ramen soup from page 393. We'll also
01:37use all the toppings featured in the cookbook. Alright, I guess enough chit-chat. Let's get started.
01:43First, we're mixing our tare ingredients. Into a bowl, I put 3 tablespoons of soy sauce,
01:482 teaspoons of oyster sauce, 1 tablespoon of Chinese chicken bouillon powder,
01:55half teaspoon of sugar, 2 teaspoons of duck fat, though today I'm using lard instead because that's
02:02what I have on hand, and 2 teaspoons of garlic paste. Oh, and just so you know, most recipes in
02:09the cookbook serves 4, but today I'm making half the amount for just 2 servings.
02:15Give everything a good mix. If your duck fat or lard is being difficult and won't blend well,
02:21you can heat it up quickly to melt it. That'll get everything mixing together nicely.
02:26Next, we heat up 2 cups of dashi stock until it's boiling.
02:31In a separate pot, boil your ramen noodles, then drain them in a colander. Just give them a little
02:37shake to get rid of any extra water. Just so you know, the cookbook's got recipes for both homemade dashi
02:44and homemade noodles. You can literally make everything from scratch and have fun mixing and
02:49matching the different elements. Then it's onto the assembly already. Divide that tare evenly between
02:56each bowl, then pour in the piping hot dashi stock, dividing it equally. Then give it a swirl to mix
03:04tare and stock together. Now add those perfectly cooked noodles, dividing them evenly among the bowls.
03:11Now let's talk about the toppings everyone loves. Today, I'm going all out with the short-cut oven
03:18baked chashu from page 382. Memo likes their fried bamboo shoots from page 383.
03:30And ajitama egg from page 378.
03:37We'll then add some freshly chopped green onions, crispy garlic chips from page 386.
03:46And a piece of nori seaweed. And there you have it. Serve immediately while it's nice and hot,
03:53and the noodles are still their best.
03:57If you give this quick ramen recipe a try and enjoy it, I'd be happy if you'd consider grabbing
04:03a copy of the cookbook too. The ramen section alone has many more quick and easy soup-based recipes
04:10and topping options that you could customise your own bowl.
04:14Thanks so much for watching today's special video. If you'd like to learn more about the cookbook,
04:19including which retailers sell it, just click that link to my article showing on screen right now.
04:26I'll see you next time in my next regular recipe video.
