This was a calss for a solo traveller from Australia who is willing to cook Ramen and Gyoza. At first I thought he is one of many Ramen & Gyoza lovers but as we talk preparing our lunch, I learned that he is already working at an Asian food business and hope to be independent some day.
In fact he is so serious that he took 3 cooking classes during his short stay in Tokyo! I was honored to be a little part of these opportunities during his limited time in my country.
For its flavour, I use soy sauce, Mirin and smoked bonito if my guest is OK with seafood. You need to keep it in a fridge for a few days so the eggs turn brown outside but inside is till bright yellow. They add a nice colour in a Ramen bowl.
I hope my guest had a good time and wish him the best of luck for his future in Asian food business, I am sure he will be very successful!
Many thanks for coming!