This is a demonstration style class all about Ramen, a deceptively simple dish, when a few tips and tricks are used.
DurationYuki will introduce you to the importance of Umami and how to derive it. Then she will show you how to compose ramen from scratch (save the noodles). Starting with mastery of the dashi (stock); through to mouth-watering toppings and garnishes.
Three types of Ramen will be covered — Miso (soya paste), Shoyu (soya sauce based) and Tan-tan (spicy pork); from which you can choose your favorite. Every ramen class ends with enjoying the results from the recipes learned.
Class Menu
Miso Ramen
Shoyu Ramen
Tan-tan Ramen
Cha Shu Pork, marinated brown eggs and other toppings
Marinated brown eggs and other toppings
Class Contents
Making Ramen stock
Preparing three types of Ramen (Miso, Shoyu and Tan-tan)
Preparing meat such as slow cooked Chashu pork
Choosing suitable toppings
Putting the dish together and how to serve
Methods for storing
Yuki Gomi is a Japanese chef, food writer and cookery teacher. Her mission is to educate and share just how simple, nourishing and delicious Japanese food can be.
Through her writing and Japanese cooking classes, Yuki wants to share the joy of Japanese cooking by fusing traditional and modern techniques to create accessible, healthy and exciting Japanese food. As a professionally trained chef and author of Sushi at Home, published by Penguin, she teaches Japanese cookery from her kitchen in London, giving the skills and techniques to students wanting to cook Japanese food at home.
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