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Learn How to Make  Ramen from Scratch - 11:00am Class: In San Francisco

Mari Takahashi

Benefiting The Edible Schoolyard Project

Learn How to Make Ramen from Scratch - 11:00am Class

Indulge in your choice of soup made with Tonkotsu or chicken with your own fresh noodles. In this 100% hands-on class.

San Francisco

3 hour(s)

Nombe Commercial Kitchen Map it

$125

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February  2017
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    The Experience

    To make your own Ramen, working in a professional kitchen you will first, knead the dough to make your own noodles. While it rests, you will be served samples of four different types of ramen: Tonkotsu Ramen from the Kyushu, Nagahama region, Miso Ramen from Sapporo, Shoyu Ramen from Tokyo, and Tantan-men from the Chinese. While you enjoy the samples, Chef Mari will talk about the history of Ramen, its regional differences, and Ramen trends in Japan. You'll then move on to making pork and chicken stocks and chashu - marinated braised pork belly. You'll learn how to roll out and cut your own noodles and make your own kaeshi (soup base). Finally, you will cook and assemble your own Ramen with the noodles and the soup you just made. Your own Ramen will taste great after the hard work you put in. A scoop of Humphry Slocombe Ice Cream, who Chef Mari shares a kitchen with, will top off the night.

    Details

    • Roll out and cut your own noodles
    • Learn how to make pork and chicken stocks, and chashu (marinated, braised pork belly)
    • Sample four different types of ramen: Tonkotsu Ramen (Kyushu, Nagahama), Miso Ramen (Sapporo), Shoyu Ramen (Tokyo), and Tantan-men (Chinese)
    • Learn Ramen's history, regional differences, and trends in Japan
    • Make your own Kaeshi (soup base)
    • Cook your own Ramen in a professional kitchen with your own fresh noodles and the soup you just made
    • You will receive a scoop of Humphry Slocombe ice cream, who shares the kitchen with Chef Mari

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