Seafood ramen class on March 22nd

I welcomed a couple from England to have a ramen cooking class.

Menu on March 22nd

Miso ramen, sautéed salmon and fresh vegetables, egg, corn with chicken-shrimp based soup

Tofu gyoza

crushed cucumber salad

sakura-mochi  ( cherry blossom flavored sticky rice cake)

I had a request of non-pork ramen / gyoza at this time from them.  So we cooked salmon ramen and tofu gyoza instead of pork garnished ramen and ground pork gyoza. This menus are my first trial, and both dishes turned out perfect; today’s guests liked them vey much.

Regretfully, I didn’t take any food picture at this time, always though. Since I’m busy when the ramen cooking has done and also I want the guests eat ramen  as early as possible.  It shouldn’t take time to eat ramen so long because the noodle get soggy in the soup after certain time.

Tofu gyoza is good option for vegetarian, made with ingredients you can get anywhere in the world and taste good!

 

 

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Using chop stick for cooking. Yes you can!

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Wrapping gyoza is a fun part!

 

Many thanks

Kisshy

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