Seafood ramen class on April 14th ’17

Our ramen class is popular and everybody enjoy cooking 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 ingredients for making ramen in many ramen shop/bar.

However, I have some request from people  if we can offer  ramen without pork. Some people don’t eat pork because of the  food restrictions and preferences.

So I sometime offer seafood ramen for the class.  I use chicken 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 salmon, 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 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

 

 

 

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