Online 1/2 Day Essential Ramen - Ramen Level 1
Online 1/2 Day Essential Ramen - Ramen Level 1
If you love ramen and want to learn how to make the authentic ramen from scratch at home, this class is for you. You will learn the core basics of authentic ramen making.
Akemi will take you through the art of ramen making from the beginning to the end, ensuring that you will get a delicious bowl of ramen at the end of the class.
You will learn:
*How to make the classic soy sauce baed shoyu ramen soup with chicken stock
*How to make the ramen noodle
*How to make ramen egg
*How to make pork char shu
We will give you a useful tip on how to plan regular ramen making without having to go through everything every time!
Schedule
*The timing is for guidance only and it may vary depending on the pace of the class. There will be a couple of breaks between stage 1, 2 and 3 while the cooking, resting of the dough and marinating the egg continues.
●Stage 1 (1 hour 45 minutes)
14:00 Basic principle of ramen making and ramen culture of Japan
14:15 Pork chashu
(cooking time approx. 2 hours, or 40 min with pressure cooker)
14:45 Chicken stock
(cooking time approx. 2 hours, or 40 min with pressure cooker)
15:15 How to make perfect half boiled eggs for ramen eggs
15:25 Ramen noodle making Part I*
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15:45 -16:30 Break
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Stage 2 (1 hour and 30 minutes)
16:30 Ramen eggs
16:40 Ramen noodle making part II*
17:30 Other toppings
17:45 Soup paste
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18:00 -18:30 Break
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Stage 3
18:30 Cooking and assembling the ramen!
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You will learn:
how to make and cook ramen noodle
how to make pork chashu
how to make ramen egg
how to make soy sauce broth with chicken and vegetables
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On booking you will receive an email with a full shopping list, a list of where to buy the Japanese ingredients and zoom joining instruction. A full recipe is sent to you by email a week before the class.
You need the following for the class:
INGREDIENTS
Pasta flour
eggs
Soy sauce
Sake
Mirin
Chicken bones
Leek
Garlic
Shallot or onion
Ginger
Sugar
Star Anis
Pork Belly
Rice Vinegar
Oyster Sauce
Sesame Oil
Bicarbonate of soda
TOOLS
Pasta Machine*
2 large pots (5L+)
1 medium sauce pan
1 Flying pan
1 medium bowl
1 spatula
1 knife
1 chopping board
1 ramen bowl
clean work surface for noodle making
*In order to make ramen noodle, you need a pasta machine. It is one of the highlight of the class, however, if you do not have one currently but do not wish to commit to buying it until after the class, we will make the class video available to you for a week. We will send the full recipe after the class, so you can easily replicate at home. A suitable dried ramen you can use during the class will be added to the 'shopping' list.
If you have any queries about the class, please contact the instructor Akemi on akemi@sozai.co.uk
Instructor
Akemi Yokoyama
Akemi Yokoyama has a background in Japanese food provenance, nurtured from her Father, who along with his family foraged and fished throughout the Island of Hokkaido. She is now a Japanese food specialist, chef, presenter and writer based in London. Her regular Japanese cookery classes at Sozai have received very favourable reviews in the UK’s national media, including Time Out and The Telegraph. She has also appeared on the popular TV programmes, C4’s Sunday Brunch and CBBC's Saturday Mash-Up, teaching the presenters how to make sushi. She is also an in demand private chef. She has cooked for celebrities including Tina Turner and Rina Sawayama.
She demonstrates authentic Japanese cooking in the UK and Europe at many diverse events, and she regularly works with the Japanese government’s related organizations promoting Japanese cuisine and sake to the media and public. Her latest culinary interests include all aspects of fermentation and flavour experimentation across multiple food cultures. .
Akemi is a member of the Japanese Culinary Academy UK, is a certified miso sommelier. She has judged Sake category at International Wine Challenge in 2020/2021/2022/2024.
Great team and teacher! The group really enjoyed the class
This was a very informative class, full of detail and yet easy to follow tips and techniques on making rolled sushi. At the end of the class we ate some of the sushi along with a glass of chilled, delicious sake and then took the rest home. The ingredients used were very high end and we left with our own sushi kit and white sesame seeds, which I thought made it excellent value.
I just attended the Sushi Master Class with Akemi. I had learned so much from Akemi and thoroughly enjoyed the day. If you are interested in gaining some skills in a wonderful environment, I would encourage you to join one of these classes. Michael.