・This is a brief introduction of this course. You will get to know about the instructor, course structure of “Ramen” and “Gyoza” and course level.
・Understand the course structure of “Handmade fresh noodles”.
・Learn about Ramen noodles from ingredients, especially from flour and essential tools.
・Learn basic techniques of noodle making first. Then master two different types of noodles.
・Learn how to make toppings: Ajitama (Seasoned boiled eggs) and Char siu (Seasoned cooked pork) in one pot
・Learn how to make soup and how to dish up nicely. For the soup, you use the broth taken in the process of Char siu cooking.
・Learn how to make toppings: shrimps and bok choy. You will use both the meat and shells of shrimps in this recipe!
・Learn how to make soup using the broth from shrimp shells and how to dish up. By the colorful combination of toppings, it will look delicious!
・Learn how to make Kombu (Kelp) broth from very simple ingredients.
・Learn how to cook crunchy Yasai (Vegetables) toppings.
・Learn how to make soup and how to dish up nicely. You will enjoy the beautiful color and a healthy taste you never get tired of!
・Learn how to make two types of Gyoza wrapper from scratch.
・Learn how to make two types of Gyoza filling. One is vegan-friendly.
・Learn two methods of how to fold Gyoza. One is an easier method for beginners and the other is an authentic method!
・Learn how to cook Gyoza.
・Look back at the whole course. You will feel confident about what you learn!