Seafood ramen class on April 14th ’17

Our is popular and everybody enjoy together and eating as well.

I usually cook ramen with  pork, since pork produces nice flavor and savory taste to the ramen soup.  Pork bones and meat are  necessary common for ramen in many ramen shop/bar.

However, I have some request from people  if we can offer  ramen pork. Some people don’t eat pork because of the   restrictions and preferences.

So I sometime offer seafood ramen for the class.  I use stock, dashi and a stock from shrimp shells and that make the soup flavorful and containing savory taste “Umami” without pork.

IMG_5319

Japanese dashi stock,  kelp, dried shiitake, dried sardine soaked in water for over night.

IMG_5335

Combine dashi stock, chicken stock, miso and other ingredients to make  ramen soup.

IMG_5337

Cook , shrimp and vegetable with miso .

IMG_5345

Cook ramen and now assembling for a ramen bowl.

IMG_5346

Well done!

We cook gyoza and cucumber dish at the class and the menu contains tons of vegetables!

Hope you enjoy seafood ramen at the class.

 

Many thanks

Kisshy

 

 

 

Leave a Reply