Ramen

Yesterday afternoon I did a ramen making masterclass. Once again, I was the only student, although the class that was finishing up as I  arrived had three or four students.

I made the noodles and helped mix the soup bases. I crisped chicken pieces with a gas gun and then assembled three different flavours of ramen bowls

It was a lot of fun and I had a good time but I wish it had focused more on making their soup base. We used pork stock and chicken stock. We flavoured one bowl with pork stock and miso paste, one bowl with their base made with soy sauce, mirin, sake and other things and pork stock and the third with their base and chicken stock. I can make stock but I really wanted to know more about the flavour profiles of their base. It was a bit like the sushi course - I wanted to know more about the flavourings in the sushi rice, which had been pre-prepared.

The advantage to being the only student is that you get all the attention. The disadvantage is that it doesn't take the whole 90 minutes that have been timetabled because you are getting all the attention and nobody else is there to ask interesting questions. Also - there is no chance that I could ever eat three bowls of ramen even after only having had a light breakfast and no lunch. 

I think it is unlikely that I will make my own ramen noodles. I no longer have a pasta making machine, although I could probably borrow one. But you can buy perfectly good ramen noodles in the supermarkets. I might have a bash at making my own soup base though. I think I can probably wing it.

I walked to the class. It seemed silly to do battle with Shibuya station just to go one station. It was only 2 km so not far and relatively easy to get to. I walked back and wandered through the little side streets with cafes and restaurants and little shops. It was a good day. And the weather was delightful.

Tentative signs of approaching spring: