Ramen Making Class with Ingredients Kit Delivered Online

• 
• Servings
  2
• Prep
  45 m
• Cook
  45 m

Recipe By: Otao kitchen

ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here
• Zoom link for a private and corporate class may be different because your event organiser may use your own Zoom, Microsoft or other corporate account. 

RAMEN MAKING

This class and kit combination will give you the insight and skills on how to prepare classic Japanese ramen, a beloved street food favourite. We source and organise the bulk of the ingredients, posted directly to you. All you'll need to prepare an eminently delicious bowl of fresh noodles is a few easy-to-find grocery store items. In this class, you'll learn how to prepare fresh ramen noodles with a variety of toppings and garnishes in an immersive experience. This experience works as both a social and educational experience. You'll leave with the confidence to prepare your own restaurant quality ramen. 

HIGHLIGHTS 

• Taught by a qualified chef 
• Learn a set of fundamental Japanese cooking skills 
• A delicious meal celebrated and enjoyed together
• Cooking tips, tricks, and techniques
• Take-away recipes to recreate you experience afterwards 

THE MENU

• Fresh made Ramen Noodles
• Chilli-Miso Topping with Ground Pork or Vegetables 
• Chilli and Sesame Broth 
• Sake Tasting

THE JAPANESE RAMEN INGREDIENTS KIT *

• QR code linked to the recipes and an online instructional video 
• Ramen Flour Blend 
• Rayu (House-made Chilli Oil)
• Goma Dare (Sesame Sauce)
• Chicken Stock
• Dried Shitake Mushrooms and Dried Kelp 
• Ito-Togarashi- Chilli Threads 
• Sui Mi Yasai- Pickled Mustard Leaves 
• A 200ml sake wine bottle tasting*
• Delivery included within Australia

*VCGLR LIMITED LICENSE 90160770

* In the event of package
delivery delays for ingredient kits, it is advised that you refer to the
recipes sent and obtain ingredients so you are prepared for the class. Otao
make every effort to have the package-ingredient kit to you 48 hours prior to
the class start time and depend on the service of Australia Post. We are not
liable for late or non-delivery.

WHAT DO I BRING?

• 1 egg
• 200g chicken mince 
• 2 tbsp hoisin sauce
• 2 bok choy stems 
• Salt, sugar and pepper to taste

EQUIPMENT NEEDED

• Sharp knife and cutting board 
• Sturdy sauté pans with lid (for pan-frying) and a pot for boiling water 
• Small mixing bowls 
• A spatula, tongs, and measuring spoons 
• A digital scale, rolling pin
• Cling wrap

SPECIAL DIETARY NOTES

• Meat eater - the kit makes vegetarian pasta. You can include cooked sliced chicken or pork belly
• Gluten-free - the class is not suitable for gluten-free
• Dairy-free - the recipes has no dairy.
• Low sodium. Use less salt and soy
• Halal- No meat in the recipes
• No nuts. We don't include any nuts in this class

ON THE DAY

• This online Zoom class lasts for 1-2 hours you will need a device with internet connection
• Meet our chef and follow along with a live cooking demonstration, from your kitchen 
• Debrief with a chance to enjoy your creations and chat. 
• Learn how to cook or make noodles, sauces and garnishes
• In rare situations, we may have to restart the online class. 

HOW DO WE RUN THE CLASS?

• Learning by doing! You can start cooking at your own pace before and after the actual zoom class because we email you the ingredient list, recipes. We will send you details for your Live Cooking Demonstration on ZOOM.
• We will answer your question pre- and post-class by email at hello@homecookinglive.com. If you made the recipes, you would have more questions for us. We hope this is one of your favourite dishes for some time!
• We recommend you understand the recipes before you start making and cooking. We know it might be not easy to find ingredients. It is better to build up the pantry slowly. We developed our recipes in a way that you can shop at your local supermarkets.
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and you can drink with the meal later.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.
• Please note that the start times for this virtual experience are scheduled in Melbourne - Australian Eastern Standard Time (AEST). Please be aware and adjust the start time to your time zone if you are not based in Australia

CANCELLATIONS AND CHANGE FOR DATES

• As soon as you sign up, we will send you information, so you can get access to the class resources. We will send you recipes, videos and Zoom details. No cancellation, but you can change the date.
• If you miss the Zoom class, let us know, as we will have the record for you.
• If you buy the voucher from the 3rd party, you will be bounced by the terms which we don't have the control over their business practices.
• More questions, please check out Online Cooking FAQs

🍜 Dan Dan Mian - Chilli Oil and Sesame Noodles with Ground Pork 

Dan dan mian is a renowned noodle dish from the Sichuan province. Widely loved and frequently reinterpreted, the classic dish features fresh wheat noodles, ground pork and a spicy sesame sauce. Warming spices are balanced by the creamy and savoury sesame sauce.

Serves: 2 

Preparation time: 30 minutes 

Execution time: 30 minutes 

INGREDIENTS 

Pork Topping:

• 1 tsp vegetable oil 
• 100g ground pork (customer to buy)
• Special Shoyu Tare (Soy-Based Marinade)*
• 1 tbsp sui mi ya cai- pickled cabbage optional

* Special Shoyu Tare (Soy-Based Marinade)

• 1 tsp hoisin sauce
• 1 tsp sake 
• 1 tsp soy sauce 

For the Soup: 

• 250ml chicken stock
• 250ml soy milk (Bon Soy)
• 2 dried shiitake mushrooms (5g) 
• 1pc kombu (3g) 
• 3 tbsp goma dare (sesame sauce) 
• 1 tbsp rayu (chilli oil)

Goma Dare (sent in the kit)

• 1 tbsp white sesame paste 
• 1 tbsp miso
• 1 tbsp soy sauce
• 1 tsp sugar  
• 1 tsp rice wine vinegar  
• 1 tsp aji
• 10 ml water  

To garnish: 

• 2 bok choy stems (optional)
• chilli threads

METHOD

1. To make the soup base, place the chicken stock, and soy milk into a pot and bring it to a simmer. Add in the kombu and the dried shiitake mushrooms and let them steep for 20 minutes. Discard the kombu afterwards. Reserve the mushroom. 
2. To make the pork topping, heat a heavy-bottomed pan over medium heat. Add in the vegetable oil and pork mince, and saute for 1-2 minutes, breaking it up and stirring it continuously. Add in the sui yu mi cai, (or the bok choy), the rest of the seasoning ingredients, and continue cooking for another 1-2 minutes until the pork is cooked through, and all of the liquid has evaporated and combined with meat. 
3. To make the sesame sauce, combine all the sauce ingredients in a mixing bowl and stir to combine. 
4. To serve, combine the rayu, goma dare, and broth together and bring it to a simmer. Pour the broth over freshly cooked ramen noodles. Top the noodles with the ground pork topping, some freshly steamed or boiled bok-choy and the chilli threads. 

🍜 Ramen- Fresh Wheat Noodles 

These fresh noodles are chewy and have a nice smooth texture thanks to one magic ingredient: alkaline water. The alkaline water adds some slipperiness and also helps give the noodles a slightly yellow colour. Use a pasta roller to roll these out, that’ll save you lots of time. 

Serve 2

INGREDIENTS

• 120g plain flour
• 40g water 
• 1 tsp kansui (alkaline water) or 1 tsp baked baking soda
• 1 egg yolk 

METHOD

1. Combine all of the liquid ingredients in a small mixing bowl.
2. Make a well in the centre of the flour and pour the mixture in. 
3. Using a finger or chopstick, slowly begin to incorporate the liquid mixture into the flour until it forms a single mass.
4. Knead the dough for 5-7 minutes or until the dough becomes smooth.
5. Let the dough rest for 20-30 minutes, covered so it doesn’t dry out.
6. Using a rolling pin, roll the dough until it is about 2-3mm in thickness. Sliced the dough to the thickness of your desire using a very sharp knife. Dust with a little flour so the noodles don’t stick together. 

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Printed From otaokitchen.com.au 12/04/2024