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 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.
We booked a private lesson for eight, and it was everything we hoped for and more. Akemi (instructor) was welcoming, patient and a great teacher. Lots of really interesting background/context to Japanese cuisine; easy to follow guidance, techniques and tips; great ingredients and food; and, excellent follow-up materials on recipes, where to shop, etc. Highly recommended and we will be back for other courses.
The Roll & Roll Sushi course was great fun. The explanations were really clear and we made a variety of sushi, all of which was delicious. Would definitely recommend this course.
Great team and teacher! The group really enjoyed the class