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*
********************
15:45 -16:30 Break
********************
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
********************
18:00 -18:30 Break
********************
Stage 3
18:30 Cooking and assembling the ramen!
********************
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
********************
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 is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep knowledge of Japanese food provenance stems from her father’s influence, having grown up foraging and fishing across the island of Hokkaido during her childhood.
As Principal of Sozai Cooking School, she leads acclaimed Japanese cookery classes, earning praise from UK national media. Her expertise has also been featured on major TV and radio programs, including Channel 4’s Sunday Brunch, CBBC’s Saturday Mash-Up, and BBC Radio 4’s Front Row. Most recently, she appeared on Channel 5's Faking It as a panel judge to spot the fake sushi chef.
In addition to teaching, she is a sought-after private chef, known for creating authentic and refined Japanese dining experiences.
A passionate advocate for Japanese food culture, Akemi frequently collaborates with Japanese government-related organisations and projects to promote washoku and sake across the UK and Europe. Her culinary expertise extends to Japanese fermentation, crafting a variety of miso at home and exploring traditional preservation techniques.
With a unique ability to blend historical knowledge, technical skill, and engaging storytelling, Akemi is a dynamic force in the world of Japanese cuisine, ensuring its traditions continue to thrive on an international stage.
Member of Japanese Culinary Academy, UK
Certified miso sommelier, Japan
Certified koji making instructor, The Koji Academy, Japan
International Wine Challenge Sake Judge
British Sake Association Culinary Committee
This was the second Sozai cooking class I have done with Akemi. Both were brilliant. Akemi is extremely knowledgeable about Japanese food, and I left both classes with lots of new information about Japanese food.
We made loads of delicious food, most of which we ate at the end of the class but we also got additional to take home. I would definitely recommend this class. The recipes are very approachable but still tasty, and I'm excited to try and replicate them at home. In three hours we managed to cook five dishes, which was really impressive.
I used to love sushi before going to class, but now I'm fully obsessed. I learnt a lot of new ways to prepare sushi. And the teacher was incredibly polite and helpful, explaining everything with great commitment. It was unthinkable that you couldn't understand something! If you don't know what to give for your close friends or family, this is the greatest gift to attend the roll & roll sushi class.
Cooking Ramen with Akemi was brilliant! We loved the insights and the final Ramen we cooked was delicious. The class size and atmosphere was perfect.