Ramen & Gyoza class for a future food business owner -September 2017

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.

I love good food but never worked as a chef by the way, still I  hope he found his experience with Japanese Mum & home cooking at my kitchen worth his time & effort…

The way he mixed the chopped vegetables and minced pork meat for Gyoza filling was super!  It requires a good strong pressure so each separate ingredients become together.

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One thing he liked very much was our Japanese style eggs.  As one of the Ramen toppings, we often prepare flavoured boiled eggs. it is tasty as a topping for simple steamed rice, too.

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!

Akiko

 

 

 

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