Make 3 Mini Bowls of Ramen w/ Chef Yoshi Shishido (Tokyo)

Why settle for only one bowl of ramen when you can have three? Become acquainted with the world of ramen by making three different kinds: shoyu (soy sauce-based), chicken tonkotsu and miso, following the original recipes of a ramen chef. Serving over a hundred bowls of ramen a day at his ramen restaurant in Sydney, this noodle dish became second nature to Chef Shishido. After returning to his home country, he further trained at Yakiago Shio Ramen Takahashi and Hayashida restaurants. On a mission to share his knowledge, techniques and the signature style he developed after years of honing the craft, he now teaches aspiring ramen-makers of all levels of skill at a professional cooking studio in Tokyo. In this laidback, fun class, Chef Shishido teaches the fundamentals of ramen-making in a relaxed environment. You’ll start with an introduction to the history of ramen and a basic overview of the experience, then move to cooking under the guidance of the chef. You’ll boil and drain noodles hand-made by the chef (a process known as “yugiri”), and prepare the broth for each of your three mini bowls and finish by customizing them with toppings. Your ramen assortment will include umami-packed miso, creamy chicken tonkotsu and classic shoyu ramen topped with vegetables. With the rich aroma of broth still lingering in the air, taste your noodle creations and discover your new favorite! Class flow: Learn the history of ramen from your instructor, Yoshi Shishido Boil and drain noodles previously made by the chef in a pot for professional use (yugiri) Prepare the ingredients and assemble your three mini bowls of ramen: miso, shoyu and chicken tonkotsu