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  food restrictions and preferences.

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

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

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

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Cook , shrimp and vegetable with miso sauce.

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Cook ramen and now assembling for a ramen bowl.

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Well done!

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

Hope you enjoy seafood ramen at the class.

 

Many thanks

Kisshy

 

 

 

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