Ramen and Gyoza with Hiroko Shimbo
Join me this coming November 22nd, Friday, at International Culinary Center to challenge on preparing a delicious bowl of Ramen and Gyoza. http://www.internationalculinarycenter.com/courses/ny/rec/cul/ramen_and_gyoza_with_hiroko_shimbo
Simmer, chop, and stir your way to a great bowl of ramen served with gyoza, in this fun hands-on class featuring two Japanese favorites.
“In every bowl of noodle soup there is a drama.” —Hiroko Shimbo
America is known for mouthwatering burgers, Italy for rustic pastas, and France for its fromage, and the Japanese have their own cultural obsession: ramen. Japanese ramen chefs are detail-oriented perfectionists, and the ramen lovers they serve are a discerning bunch who can pick out their favorite ramen ya from the thousands of restaurants and stands that dot the landscape.
Glean insight into the fascinating—and delicious—art of ramen and learn to prepare two popular styles (shoyu and miso) in this hands-on class with Japanese cooking authority, chef, and instructor Hiroko Shimbo.
The lesson begins by learning how to make flavorful stock from pork knuckle, chicken, beef bone. You will learn how to make ramen noodles. After that, you’ll build your dish, adding perfectly cooked noodles, boiled egg, vegetables and tender chashu pork. You’ll also learn how to make gyoza, tasty pork and vegetable filled potsticker dumplings that often accompany a bowl of noodles.