Ramen is popular in both London and New York. In this workshop we will make noodles and broth from scratch. Noodle making normally requires years of training but you will use a pasta machine as well as traditional techniques to prepare delicious, fresh noodles.
A key aspect of ramen noodles is of course the soup broth. Japanese broths are wholesome and nourishing and you will be taught to prepare a clear soy chicken broth and miso vegetarian broth. You will also learn to prepare a stock and Sachiko will explain the combination of flavours used. Noodle toppings include Japanese char siu, runny egg and bean sprouts. The morning session will end with lunch of ramen noodle soup. You will take away the extra noodles you prepare to enjoy fresh noodles at home.
In the afternoon you will learn to prepare ‘gyoza’ – Japanese pan-fried dumplings which are considered the best pairing for ramen noodle soup. You will prepare gyoza pastry by hand and form the thin skins to shape the dumplings which are stuffed with garlic chives, cabbage and pork mince. You will learn to fry to crispy perfection before enjoying this delicious and moreish snack/accompaniment with a glass of sake.
- Ramen noodles in clear chicken broth or vegetarian miso broth topped with chair siu and marinated runny egg
- Pan-fried gyoza with home-made chilli oil (dipping)
Japanese drinks, wine and alternatives will be served with lunch.
Photo credit Pak Keung Wan @pkeungw (Instagram)