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 pork bone broth is made patiently over long hours, it is a time-consuming process but utterly delicious and satisfying.
It is the most authentic tonkotsu 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
o Spring onion and garlic oil
o Ma-yu
• How to make ramen egg
• How cook and serve ramen with toppings
1. The timing is for guidance only and it may vary depending on the pace of the class.
2. During the lunch break, you will be kindly asked to keep an eye on the tonkotsu stock which needs continuous cooking for 5 hours.
3. The class does not include the noodle making.
4. Recommend attending ‘½ Day Essential Ramen - Level 1’ before attending this class where you will learn how to make ramen noodle. Pork Char Shu and Ramen Egg recipes are different.
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Stage 1 11-13:00
Tonkotsu Soup and Pork Char Shu
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Basic principle of tonkotsu ramen making
Tonkotsu stock making
Soup seasoning ‘Shio Tare’ making
Pork char shu making
Break
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Stage 2 14:30 – 17:00
Secret of Tonkotsu Soup - Aroma Oils and Ramen Egg
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Aroma oil 1 ‘Pork’ oil
Aroma oil 2 Black ‘Ma-yu’ oil
Aroma oil 3 ‘Garlic and spring onion’ oil
How to make the perfect half-boiled egg
Ramen egg
Strain tonkotsu stock
Cooking and assembling the tonkotsu ramen
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On booking, you will receive a full shopping list, a list of shops you can buy Japanese ingredients and zoom joining instruction. Full class recipe is emailed to you a week before the class.
You need the following for the class:
INGREDIENTS
Bicarbonate of soda
Eggs
Garlic
Pig’s trotters
Pork back fat
Pork backbones
Pork belly
Ramen noodle
Rice vinegar
Salt
Sesame seeds
Spring onion
Sushi Nori seaweed
Vegetable oil or neutrally flavoured vegetable-based oil
White pepper
Shiokoji*
Kombu*
*You can purchase these items from Japanese food shops or online. We will provide the list of shops on booking.
MAIN TOOLS
1 large pot for tonkotsu stock
• Minimum size for 3 portions (900ml) 4L pot
• Minimum size for 6 portions (1.8L) 7L pot
1 medium saucepan (tall and slim ideal)
2 small saucepans
Several medium bowls
1 wooden spatula
1 knife
1 chopping board
1 small sieve
2 large sieves
1 blender
3 burner hobs
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.