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Ramen
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Chapter 1 – Course presentation and recipe bookAbout this course
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What you’ll learn
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Recommended equipment
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Meet your instructor
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30-second challenge
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Recipe book
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Additional material
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Share with the Community
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Chapter 2 – All about RamenWhat is Ramen?
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The history of Ramen
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Common elements within Ramen
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QUIZ: Ramen1 Quiz
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Chapter 3 – NoodlesKansui: Presentation of ingredients
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Kansui: How to prepare alkaline noodles
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Sun Noodles: Tokyo Wavy and Matsu varieties
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QUIZ: Noodles1 Quiz
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Chapter 4 – Broth and SoupThe difference between Broth and Soup – How to prepare basic broth
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Preparation of the Chintan
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Preparation of the Paitan
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QUIZ: Broth1 Quiz
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Chapter 5 – Tare and SoupWhat is Tare? Seasonings
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Preparation of the sake-based Shio Tare
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Preparation of Shoyu Tare
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QUIZ: Tare1 Quiz
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Chapter 6 – ToppingsExplanation of toppings
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Whats is Chashu? Preparation of Classic Chashu
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Preparation of new Chashu
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Preparation of Ajitama marinated eggs (ajitsuke tamago)
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Other toppings
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QUIZ: Toppings1 Quiz
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Chapter 7 – Flavored OilsIntroduction to Aromatic Oils
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Preparation of the Negi Niboshi Oil
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Preparation of the Mayu Oil
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QUIZ: Oils1 Quiz
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Chapter 8 – Tonkotsu RamenPresentation of ingredients of Tonkotsu Ramen
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Preparation and finishing of the Tonkotsu ramen
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QUIZ: Tonkotsu Ramen1 Quiz
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Chapter 9 – Shoyu RamenPresentation of ingredients and preparation of Shoyu Ramen
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QUIZ: Shoyu Ramen1 Quiz
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Question 1 of 2
1. Question
The Italian machine method works well with noodles with:
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Question 2 of 2
2. Question
The kansui is used:
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