About this Class
If there is one reason to celebrate cold weather, it's ramen. Join us as we learn about all the hard work and love that goes into building a bowl of ramen goodness.
On the menu:
• A rich chicken paitan broth at the base with sesame rayu tare
•Homemade ramen noodles
•Toppings: Seared pork belly, ajitsuke soft-bowled eggs, kamaboko, green onions, nori
•Sake pairing
In class we’ll make:
• Ramen noodles from scratch, the foot-stomping traditional way. These high-protein low-hydration noodles use a special alchemy to give them their famous taste and texture.
•Lean to make the chicken paitan base - creamy from hours of simmering and a final blending
•The tare that seasons the broth — sesame, rayu, and sweet shoyu
•Ajitsuke soft-boiled eggs and seared pork belly
Finally, we’ll eat together and slurp noodles with a sake pairing.
Note: This class works with wheat noodles.
Take home your extra ramen for future donabe meals, as well as printed recipes and an understanding of Washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for your health.
Private group classes are held at my home kitchen studio.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
Classes at BARN 12/12, 12/15