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 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.