Pork Ramen and Gyoza dumpling class for a family from West Virginia, USA!
It was a hot summer day but no worries I got my air conditioner in full operatoin. The very first task for my guests was to grate a whole piece of smoked Bonito, of course.
It is not as simple as it looks but my teenage guest did a great job and we enjoyed rich Umami & slightly smoky flavor in our Ramen broth. Freshy grated ones have a totally different aroma but sadly it does not last very long.
We moved on to chop several kinds of veggies, including green leek, Nira or Chinese chive, cabbage etc. for Gyoza filling. Nira has a stronger fragrance on its white part towards its roots so make sure to use the best part.
Pork slices and chicken minced meat, bean shoots & fresh Mitsuba for topping. Don’t forget everybody’s favorite, flavored eggs!
also has some relations with Hong Kong, one of the dream destinations for all foodies in my country. Japanese Ramen has its origin in Chinese noodles so there are many similarities but differences as well. I hope my guest family found our home made Ramen not too bad!
Many thanks for coming!