Online TONKOTSU RAMEN - Ramen Level 2
Online TONKOTSU RAMEN - Ramen Level 2
Learn how to make Tonkotsu ramen like a pro in your kitchen!
Tonkotsu means ‘pork bones’, it refers to a regional style ramen established in Hakata, Kyusu; rich, silky, smooth and creamy pork bone broth is made patiently over 5 hours, it is a time-consuming process but utterly delicious and satisfying.
During the class we'll make all essential components of the great Tonkotsu ramen, aroma oils, salt based tare seasoning, pork char Shu and ramen eggs.
It is the most authentic tonkotsu ramen making class in the UK, Akemi takes you through the journey from the beginning to the end during the cook-along class. You will have several breaks between the class to rest and stretch your legs.
You will learn:
• Which pork bones to buy, how to prepare before cooking
• How to make tonkotsu broth
• How to make soup paste
• How to make pork charshu
• How to make aroma oils (Spring onion & garlic oil, pork back fat oil and Ma-yu)
• How to make ramen egg
• How to make ramen noodle
• How cook and serve ramen with toppings
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.
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Stage 1 (13:00 – 15:30)
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Basic principle of tonkotsu ramen making
Tonkotsu soup making (wash bones, then cook bones for approx. 5 hours)
Pork char shu making
Shio-tare seasoning making
Aroma oil 1 ‘pork back fat’ oil
Ramen egg - How to make perfect half boiled eggs
Ramen noodle making (Part 1 mixing)
15:30 -16:00 Break
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Stage 2 (16:00 – 17:15)
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Aroma oil 2 ‘Ma-yu’ oil
Aroma oil 3 ‘garlic, spring onion’ oil
Ramen noodle making (kneading and cutting)
Other toppings – spring onions
Marinade eggs
17:15 -18:30 Break
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Stage 3 (18:30 – 19:00)
Strain Tonkotsu stock
Cooking and assembling the tonkotsu ramen
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You will receive a shopping list and a list of shops you can buy Japanese ingredients on booking. Full class recipe and a link to a zoom video of the class (valid for a week) will be sent to you a week before the class.
You need the following for the class:
INGREDIENTS
Baking soda
Dried shiitake mushrooms
eggs
Flour – 00 paster flour or strong bread flour
Flour – Plain flour
Garlic
Rice vinegar
Salt
Sesame seeds
Spring onion
Vegetable oil or neutrally flavoured vegetable-based oil
White pepper
Sushi Nori seaweed
Pig’s trotters
Pork back fat
Pork backbones
Pork belly
You may purchase the following Japanese ingredients in any Japanese shops or online. We will provide a list of shops and online shops in the UK.
Shiokoji
Kombu
MAIN TOOLS
1 Pasta Machine
1 large pot for tonkotsu stock 6L+
1 medium saucepan for charshu
2 small saucepans for aroma oils
1 medium saucepan for eggs/noodle
Several medium bowls
1 spatula
1 knife
1 chopping board
1 small sieve
2 large sieves
1 blender
*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.
FULL SHOPPING LIST will be sent to you after the booking.
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.