Class Breakdown
Everything you can expect during a Baba Ramen Cooking Class
Get Together
Meeting point is at the restaurant - depending on your class, the location will be different.
Ramen Basics (morning class) will be held at Richill in Meguro
Wagyu Class (evening class) will be held at the secret venue in Roppongi. Location can only be shared upon booking.
Class Introduction
This will be the introductory part of going through a brief synopsis of the history of ramen, going over the basics and breaking down what is actually in a bowl of ramen. Thereafter, I will cover what we will be cooking over the next 3 hours!
Broth - 1st stage
Always pre-treat your bones, for your broths! The beginning of the class, we begin with breaking the pork bones in half with a hammer and going over the importance of cleaning all the bones.
After taking the konbu out of the pots, we add the bones accordingly between the clear and white soup and designate a student to each.
Ramen Noodles - 1st stage
Here we mix the various things needed in ramen noodles and I go over where they are from, importance of having such ingredients and possible alternatives for when you make it at home.
We will be treading on our bags of noodle to flatten them out and begin activating the gluten!
Toppings
At this stage, we will get the various toppings ready - this will depend on the day although typically it would be Karaage, Spicy Mince (for the Tantanmen), Ajitamago etc.
As a side note, we don't offer Chashu (rolled pork belly) in class anymore due to the lack of time. Typically it would take 4 - 18 hours so we offer other toppings that can be made within the time constraints.
We still include the recipe inside our booklet for when you wish to make it at though!
Ramen noodles - 2nd stage
Stage 2 of ramen noodle making!
Here we run the noodle dough through the noodle machine to ensure an evenly hydrated dough and then, thin it down to size based on the individual's preference. Thereafter we cut them to size and store them, ready for the final plating.
Gyoza Dumplings
Whilst some of the group are on the noodle making station, the rest of the group are preparing the various ingredients needed for gyoza and then wrapping the little dumplings individually.
Topping time
Towards the last 30 minutes of the class, we get the various toppings ready.
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Chashu is being cut to size and blow torched (evening classes only)
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Ajitamago (ramen egg) is being made and branded with the logo
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Getting the vegetable toppings ready
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Weighing of everyone's noodle portions ready for the final stage (between 120 - 140grams)
Plating stage
Final stage of cooking!
Here, myself and 2 others from the group will be serving the broth and noodles for everyone else. We ask each person their preference of whether they like it soft or hard noodles depending on whether they have thick or thin noodles and I change the timings accordingly.
Whilst the noodles are underway, another student will prepare the broths and after a minute, we add the noodles to each bowl.
Final plating
Upon getting their own individual bowls of ramen, the final stage!
Everyone adds the various toppings that we made throughout the course. The very final layer being the aroma oil with 15mls of chicken fat alongside the option of Rayu (chili oil) or Mayu (black garlic oil).
Eating time!
After 3 hours of hard work and working as a team (like real ramen restaurant!) we all get to sit down and enjoy our own individual bowls of ramen.
Sometimes with a cheeky beer or sake!
