Master the Art of Ramen + Gyoza
Uncover the secrets to the perfect bowl of Japanese miso ramen. With a culinary education that took root early in her mother’s home, Chef Kaori’s cooking pedigree dates back two generations to her grandmother’s ramen shop in Fukushima, Japan.
Explore authentic Japanese cuisine and all the ingredients and techniques to preparing it in your kitchen. Discover the art of creating homemade ramen noodles, soulful tonkotsu miso ramen broth and the assorted toppings to customize to your heart’s delight, including pork chashu, wood ear mushrooms, corn, Japanese chives "nira", scallions, and finally you will learn how to perfect "shoyu tamago" — the gooey ramen egg.
Standard Menu
This dish is made through a long 10 hour boiling process, using lots of chicken bones, pork bones, vegetables and dashi ingredients in order to make a creamy tonkotsu broth. You will learn how to make this tasty broth. Then, we mix our delicious broth with our tasty miso tare paste seasoning, which you will also learn how to make.
Next, we will make our homemade noodles by hand and cook them.
Then, we learn how to make ramen toppings, including pork chashu (chicken chashu available upon early request), wood ear mushrooms, corn, Japanese chives "nira", scallions, and finally you will learn how to perfect "shoyu tamago" — the gooey ramen egg.
Finally, you will also learn how to fill, fold, pleat and cook your own gyoza dumplings!
Explore authentic Japanese cuisine and all the ingredients and techniques to preparing it in your kitchen. Discover the art of creating homemade ramen noodles, soulful tonkotsu miso ramen broth and the assorted toppings to customize to your heart’s delight, including pork chashu, wood ear mushrooms, corn, Japanese chives "nira", scallions, and finally you will learn how to perfect "shoyu tamago" — the gooey ramen egg.
Standard Menu
This dish is made through a long 10 hour boiling process, using lots of chicken bones, pork bones, vegetables and dashi ingredients in order to make a creamy tonkotsu broth. You will learn how to make this tasty broth. Then, we mix our delicious broth with our tasty miso tare paste seasoning, which you will also learn how to make.
Next, we will make our homemade noodles by hand and cook them.
Then, we learn how to make ramen toppings, including pork chashu (chicken chashu available upon early request), wood ear mushrooms, corn, Japanese chives "nira", scallions, and finally you will learn how to perfect "shoyu tamago" — the gooey ramen egg.
Finally, you will also learn how to fill, fold, pleat and cook your own gyoza dumplings!