This is a brief introduction of this course. You will get to know about the instructor, course structure of "Ramen" and "Gyoza" and course level.
In this section, understand the course structure of "Handmade fresh noodles". This section consists of two parts; "Ingredients and Kitchen utensils" and "Noodle type".
This section is for learning about Ramen noodles from ingredients, especially from flour and essential tools. It will deepen your knowledge about Ramen noodles.
Learn basic techniques of noodle making. The knowledge and techniques for this type of noodles are applicable for other types of Ramen noodles.
Learn how to make thin noodles with egg kneaded into the ingredients. These types of noodles are often offered at restaurants. In addition, master the technique of making the noodles wavy.
This noodle is my original, thick noodles with black sesame kneaded into the dough. The noodles with sesame aroma and black color have perfect impact for entertaining!
In this section, understand the course structure of "Char siu Shoyu Ramen". It consists of two parts; "Toppings: Char siu and Ajitama" and "Soup: Shoyu (soy sauce) flavor".
Learn how to make Ajitama (Seasoned boiled eggs). Here also has a short explanation about a Japanese seasoning, Mirin.
Learn how to make Char siu (Seasoned cooked pork) from a chunk of pork loin.
Learn how to make soup and how to dish up nicely. For the soup, you use the broth taken in the process of Char siu cooking.
In this section, understand the course structure of “Ebi Shio Ramen”. It consists of two parts; “Toppings: Ebi and Chingensai (Shrimp and Bok choy)” and “Soup: Shio (salt) flavor”.
Learn how to make Shrimp broth. The broth is made from shrimp shells.
Learn how to make two kinds of toppings, shrimps and bok choy. You will use both the meat and shells of shrimps in this recipe!
Learn how to make soup using the broth from shrimp shells and how to dish up. By the colorful combination of toppings, it will look delicious!
In this section, understand the course structure of “Yasai Miso Ramen”, perfect for vegan. It consists of two parts; “Toppings: Yasai (Vegetables)” and “ Soup: Miso flavor“.
Learn how to make Kombu (Kelp) broth from very simple ingredients.
Learn how to cook crunchy Yasai (Vegetables) toppings. You will learn a special tip!
Learn how to make soup and how to dish up nicely. You will enjoy the beautiful color and a healthy taste you never get tired of!
In this section, understand the course structure of “Two types of Gyoza”. There are four parts in this section, “Gyoza wrapper”, Gyoza filling”, “Fold Gyoza” and “Cook Gyoza”. Gyoza requires different techniques from Ramen.
Learn how to make two types of Gyoza wrapper from scratch. Rectangular for easier folding method, round for authentic folding method.
Learn how to make two types of Gyoza filling. One is vegan-friendly. By learning these fillings, you will find how to arrange your own Gyoza fillings!
Learn two methods of how to fold Gyoza. One is an easier method for beginners and the other is an authentic method!
Learn how to cook Gyoza. This cooking method is the characteristic of Japanese Gyoza!
Look back at the whole course. You will feel confident about what you learn!