Ramen Cooking Class on June 23rd ’17

I had a  and the  participants are wonderful   came from London today.

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You may figure out how Ramen is complicated when you take the class.  The key taste of ramen is how much  UMAMI containing in the noodle bowl.

I prepare some items for the ramen the day before.  Braised pork is one of them.  I tried to complete cooking ramen in 2 hours cooking time in the class, and I’ve tried to cook braised pork in an hour. However, the result is not good enough for me. May be I need more practice, but I couldn’t satisfied the taste and texture of the pork.  So I decided to cook in advance, the night before.

Many participants at the class were impressed on this braised pork. It takes time to cook, but the seasonings are quite : soy , sake and sugar.

pork produces Umami a lot, so I used sauce for ramen soup.

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I like to use pork shoulder for braised pork, but can be substitute to other part of pork.

 

Adding hot water to cooked pork seasonings becomes nice ramen noodle soup. My ramen cooking containing more umami into a bowl though. How profound  to know umami and ramen!

Many thanks,

Kisshy

 

 

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