Mastering the Art of Ramen and Gyoza with an Expert Chef

소개

Cookly Originals are curated cooking experiences, where passionate local cooks share traditional recipes and personal stories in intimate, vetted settings.

This is for all the ramen lovers out there! Our classes are hands-on, fun, and very informative. The best way to envision it; it's like a ramen shop work experience right within a fancy restaurant in Central Tokyo - an adventure you won't forget!

Join with a group of people (up to 8) with 2 chefs - both there to teach you about cooking as a whole and the intricacies of ramen and gyoza.

We will make: 2 types of ramen broths; Paitan / Tonkotsu (white soup) and Chintan (clear soup), ramen noodles, chashu (pork belly), ajitamago (ramen eggs), and get the various other toppings ready like the negi, onions, seaweed and narutomaki. You'll have a new appreciation for ramen after our class!

The best part? You'll receive a comprehensive recipe booklet, unveiling the secrets behind restaurant-quality ramen for you to impress your friends at home.

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2 types of Ramen Broths:

• Chintan
• Paitan (clear and white soup)

Ramen noodles from scratch 

• Chashu (pork belly) 
• Ajitamago - flavored egg 
• Gyoza dumplings 

The menu does change monthly as we offer different types of ramen, feel free to enquire further if you want to know what exactly we would be making in your class.

일정

• 9:00 am: Meet at the restaurant and introduction to ramen and what we will be covering in the class explained by the chef
• 9:20 am: Broth making - cleaning and breaking bones, ready for the broth!
• 9:30 am: Ramen noodle debrief and initial preparation of the noodles
• 9:45 am: Toppings - we begin the preparation of cooking the meat toppings, typically: Chashu, Karaage, and spicy beef mince 
• 10:10 am: Working in rotation: preparing and making Gyoza dumplings alongside rolling and cutting our ramen noodles 
• 11:00 am: Cooking Gyoza, blow torching Chashu, making Ajitamago 
• 11:30: Final preparations; finishing both broths, getting ramen bowls ready with tare, and having all condiments, and toppings ready for final plating. 
• 11:50 am: Final plating of the whole class's ramen - bespoke to each person's preference of how they like their noodles; i.e. soft or hard etc.
• 12:00 am: Having lunch as a class alongside an optional craft beer or sake!