Become a Japanese Chef - Homemade Ramen and Gyoza! 3:00pm Class (11am class listed separately)
Growing up in Japan, Ramen and Gyoza were THE fast food. Now that Ramen is as popular as Sushi, I decided to teach students the basics of how to make Ramen at home! In this 3-hour hands-on class, you will learn how to make Stock, Kaeshi (soup base), Pork Belly (Chashu), Spicy Pork, Shoyu Tamago (soy-marinated eggs), Kikurage (black fungus mushrooms), Gyoza, then how to cook Ramen! Here's what we'll do: 1) We will start by serving you 4 different types of Ramen (Miso, Shoyu, Tonkotsu, and Tantan-men) to try out so that you can decide what type of Ramen you will create. 2) Next, you will create your own soup base according to my recipe. 3) Then, we will chop, grade, mix the ingredients, then wrap gyoza. It will be pan fried, crispy on the botto, and served with tangy Gyoza sauce. 3) Finally you will cook your own noodles and put them into your soup to create the perfect Ramen! 4) After making it, you will enjoy your own Ramen and Gyoza with your classmates! 5) You will take home your own chopsticks and spoon along with the leftovers. So come and discover the wonderful world of Japanese cuisine!
I am from Yokohama, Japan, and worked at multi-billion-dollar bio-tech and high-tech companies. I traveled all over the world before switching my career. Before I moved to SF, I didn't realize how many Americans don't know real Japanese food, including its history, why we cook and eat the way we do. I decided to provide the information in the best way I could: by teaching how to cook. In 2004, I moved on to open my catering company, specializing in Japanese and California cuisines to satisfy the needs for an on-site Sushi chef catering. I also opened the first izakaya in San Francisco, Sozai Restaurant and Sake Lounge. Sozai was voted Best Japanese Food San Francisco by Citysearch in 2008. In 2009, I opened Nombe and served as the Managing Culinary Director - it received Top 100 honors from the SF Chronicle, a Michelin Recommended acknowledgement, an SF Bay Guardian Best of the Bay Editor's Pick, and was named one of the Top 6 Izakaya (Japanese gastropub) restaurants in the US by Bon Appetit. In 2013, I introduced Ramenburger, which created an enormous buzz. I have been teaching how to make sushi ever since I started my catering company in 2004. I have been making Ramen since I opened restaurant and teaching how to make it since January 2015. It has been a very popular class as Ramen is getting to know a lot of people. Currently, I am concentrating on teaching how to cook Japanese food including sushi, ramen, ramenburger, and izakaya bites.
If you have any question on this experience, please contact firstname.lastname@example.org.