Ramen is definitely a weakness of mine, and definitely something I find myself craving. Salty, flavourful broth, delicate slices of char siu pork, delicious noodles topped with a runny egg – what could be better?
Yutaka invited a few of us down to the Sozai Cooking School in Aldgate to try our hand at making ramen – from scratch. Yutaka products are stocked in most UK Supermarkets, with products including soy sauce, miso paste, gyoza, and even kimchi, and are definitely responsible for saving a few dinners at mine!
We were at Sozai for the ramen masterclass, which included making the noodles and the broth for three different types of ramen: miso ramen, hiyashichuka (a cold, summer ramen) and my favourite – a soy-based ramen.
The whole experience was extremely therapeutic, especially making the noodles. Akemi, our instructor, was really great, packing in a lot of different techniques and flavours in a relatively short amount of time. It also turns out that she used to be TINA TURNER’S PRIVATE CHEF, which is possibly my new goal in life.
The first ramen dish I finished making was the hiyashichuka, the taste of which reminds me of summer holidays as a little kid – cold noodles topped with cucumber, ham, egg, and sesame. It’s really refreshing, and great for a really hot day.
Next up was the miso ramen, which packed a lot more heat, especially with the pork mince added on top.
The best part of the entire evening, though, was of course the shoyu ramen, which had a soy-sauce based broth. This was on another level – Ippudo, eat your heart out. While the entire process might require getting a few more gadgets and implements (a pasta maker and pressure cooker are now firmly on my Christmas wishlist), it could all be pretty much recreated at home.