Tokyo-Style Shoyu Ramen
Tokyo Shoyu Ramen boasts a distinct flavor profile characterized by a clear, light broth made from chicken or pork stock, sometimes enhanced with kombu, dried anchovies, and bonito flakes. This masterful broth is often infused with shoyu (soy sauce) to yield a rich, savory flavor that pairs perfectly with thin, slightly firm noodles.
Join us in this comprehensive ramen masterclass, where you'll learn the art of crafting restaurant-quality Homemade Ramen Noodles from scratch. Discover the secret to achieving the perfect noodle texture. Next, you will be guided through the process of making an authentic, expertly balanced Shoyu Ramen Broth, with the valuable secrets and tips shared along the way. You'll also prepare a variety of toppings, including the star of the show: Chashu (Japanese-style Braised Pork Belly) cooked to perfection. Take your ramen to the next level with our twist on a classic topping: Niku Miso (Miso Flavored Ground Chicken). This savory, umami-rich addition is made by combining ground meat with miso paste, creating a depth of flavor that perfectly complements your ramen noodle soup. Additionally, you'll learn how to make iconic Ramen Eggs (Seasoned Half-Boiled Eggs) and Menma (Seasoned Bamboo Shoots). As you assemble your perfect bowl of ramen, we'll finish the class by whipping up a popular ramen side dish: Mini Chashu-Donburi. This charming mini bowl features a bed of fluffy rice topped with tender chashu pork, drizzled with a rich, savory sauce bursting with umami flavor.
This class is taught by Mikiko Yang. Mikiko's passion for sharing Japanese culture and tradition through food will shine through as she guides you through each step of the cooking process. As a mother of two teenagers and a cultural ambassador for Japan, she understands the importance of passing down these cherished culinary traditions.
Book a class.
New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.
All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.
Please familiarize yourself with our covid policy. Thank you!
Here’s the full menu:
Homemade Ramen Noodles
Shoyu Ramen Broth
Chashu (Japanese-style Braised Pork Belly)
Niku Miso (Miso Flavored Ground Chicken)
Ramen Eggs (Seasoned Half-Boiled Eggs)
Menma (Seasoned Bamboo Shoots)
Mini Chashu-Donburi (Small Rice Bowl Topped with Chashu pork)
During this class, we will prepare and cook from scratch everything on the menu.
Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.
The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.