Ramen Online Class Details
On this page you will find all information to prepare you for your class.
As soon as a booking is confirmed, class recipe (including cooking tools list) and the class ZOOM will be sent to you via email before the class. Please be sure ZOOM is installed and working on your computer or device so you can immediately join the class on time. And, please measure the ingredients, wash vegetables, and bring out all the required cooking tools. We recommend the links below to help you get ZOOM up and running.
Install And Test ZOOM:
- Download ZOOM here
- Getting started with ZOOM here
- Test a ZOOM meeting here
- Troubleshooting ZOOM issues here
- Contact ZOOM support here
* We recommend using devices with larger screens to participate in our classes. Although it is possible to use most smartphones, screen sizes may be too small to properly see details of class instruction.
About The Class
Ramen is absolutely my guests’ favorite Japanese dish. And, it is a unique dish that Japanese locals usually never make at home, but the current “Stay Home” situation is a different story. I am sure the most missed Japanese dish is ramen now! I have thought over and over again what would be the best ramen recipe for online class. It has to be easy to understand with accessible ingredients, and it should not take 10 hours to simmer stock! This is the recipe that I have come up with using chicken stock and soy sauce as the base for the ramen. We will make chashu in class, and we will not waste any ingredients from the soup stock or the chashu we make for ramen topping, it is going to be a rice dish with Japanese onsen egg! No ramen noodle available in your area? No worries, we will transform dry spaghetti into chewy egg noodles by using a secret trick!
By The End Of This Class, You Will:
- Understand the ingredients for making soup broth and how to use them
- Know how to make ramen tamago
- Create ramen noodles from dried pasta
Class Menu:
- Shoyu ramen with freshly made chicken ramen stock, homemade chashu braised pork belly or shoulder whichever is available in your market.
- Chashu rice bowl
- Boiled chicken wings with sesame vinaigrette
* Please understand the class menu will change slightly due to availability of ingredients.
Ingredients Required:
Ingredients for Chashu
Block of either pork belly or shoulder
Sake
Soy sauce
Sugar
Ingredients for stock
Chicken wings or drumstick or mix
Onion
Ginger
Garlic
Carrot
Sake
Water
Seasonings for soup
Soy sauce
Mirin
Sugar
salt
Ingredients of toppings
Eggs
Greens you have in your fridge, ig. baby spinach, arugula
Spring onion
Ramen noodles
Dry spaghetti
Baking soda
Soy sauce and vinegar chicken wings
Soy sauce
Rice vinegar
Sesame oil
Cooking tools required:
Medium size pot for boiling noodle
Medium size soup pot for soup making
Small pot for boiling eggs and braising pork
A couple of bowls, ladle, spatula, and spoons
Small pot for cooking rice
Chopping board and knife
Substitutes:
- Dried shiitake → fresh mushrooms
- Chunk of pork belly → chicken breast
- Mirin → sake and sugar
Recipe:
Chicken stock base ramen and chashu making
- 300 gram pork belly or pork shoulder
- 1/2 cup sake
- 1//4 cup soy sauce
- 2 tbsp sugar
- 4 to 5 pieces chicken wings or drumsticks mix or either one
- 1/2 cut onion
- 1 piece ginger
- 3 cloves garlic
- 1/2 cut carrot
- 100 cup sake
- 5 cup water
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tsp sugar
- 1.5 tsp salt
- 2 eggs
- 1/2 cup spring onion or baby spinach or arugula
- 100 gram dry pasta
- 1 tsp baking soda
- 1/2 tbsp soy sauce
- 1/2 tsp vinegar
- 1/2 tsp sesame oil
- 1 cup rice
- 1 cup water
- Bring a small soup pot and brown all the sides of pork. Once the pork is brown all sides, stop the heat and set on aside.
- Discard oil from pot 1 (no washing), combine 1/2 cup of sake, 2tbsp of sugar, and 1/4 cup of soy sauce in a small pot. Cook with low heat until a bit thicken, no scent of alcohol, then stop heat and leave it until cool.
- Prepare rice. Wash rice 3 times, and soak it with one cup of water in a rice cook pot and leave it 20 minutes.
- We will chop vegetables in this phrase, take a note in class.
- Make a soup. Bring a medium size soup pot. Add entire ingredients of soup. Chicken pieces, onion, ginger, garlic, carrot, sake, water, AND browned pork belly from 1.
- Start heating soup pot with hi heat. When it boils, lower the heat to low and keep simmering for 40 minutes. In the mean time, remove scam on top of soup.
- Prepare ramen egg. Bring a small pot add water until eggs would covered, then bring to a hard boil. Crack a bottom of egg, not too hard.
- When water boils, add eggs gently and cook for 6 minutes small eggs, 7 minutes for medium to large. Please set a timer. Remove shells and drop into 2 mixture.
- Prepare chicken wings seasonings, mix soy sauce, vinegar, and sesame oil in a boil.
- After 30 minutes of cooking soup pot, pick up pork belly and add it into 2 mixture with eggs.
- Prepare boiling noodles water. Add plenty of water in medium pot and bring to a boil. When it boils, stop the heat and add baking soda. Then, dry pasta. For minutes of cook, please follow the package.
- After 40 minutes of cooking soup, pick up chicken wings, cut up tips, then coat in 9 seasonings, combine well (this must be done while chicken is still hot).
- Strain soup and set a side. Then, season with 3 tbsp of soy sauce, 2tbsp of mirin, 2tbsp of sugar, and 1tsp+1/2 salt.
- Slice pork and egg.
- Drain pasta and pour hot soup in a ramen bowl. And, for garnishing, we will cover this in class.
- Serve chicken wings in a small plate, and garnish with chopped green part of spring onion.
- Serve hot rice, and add chopped pork.
- Serve all immediately.
Additional Notes:
- If you have any special dietary requirements, food allergies or other requests, please inform us and we will try to accommodate you as best as we can.