Japanese RAMEN and GYOZA Cooking

Name: Japanese RAMEN and GYOZA Cooking
Rating: 4.7 (60 reviews)

Master various types of RAMEN and GYOZA, including for vegans

Created byFumiyo Okamoto

Last updated 6/2021

English

What you'll learn

Learn popular Japanese dishes, Ramen and Gyoza from a professional instructor!
Make Handmade fresh noodles and Gyoza wrappers from scratch. Understand one of the most important ingredients for both the noodles and wrappers; flour.
Master authentic Ramen soup from broth.
Learn a wide variety of cooking techniques for Ramen toppings and how to use Japanese seasonings for Ramen soup.
Learn how to make Gyoza fillings and the techniques of folding Gyoza.
Master the beautiful way of dishing up.

Course content

7 sections • 25 lectures • 1h 44m total length

Welcome to this course4:34
This is a brief introduction of this course. You will get to know about the instructor, course structure of "Ramen" and "Gyoza" and course level.

Overview2:33
In this section, understand the course structure of "Handmade fresh noodles". This section consists of two parts; "Ingredients and Kitchen utensils" and "Noodle type".
The world of ramen noodles5:22
This section is for learning about Ramen noodles from ingredients, especially from flour and essential tools. It will deepen your knowledge about Ramen noodles.
Thin straight noodles5:41
Learn basic techniques of noodle making. The knowledge and techniques for this type of noodles are applicable for other types of Ramen noodles.
You can download the ingredients list for this section.
Thin wavy egg noodles4:31
Learn how to make thin noodles with egg kneaded into the ingredients. These types of noodles are often offered at restaurants.
In addition, master the technique of making the noodles wavy.
Thick straight black sesame noodles6:29
This noodle is my original, thick noodles with black sesame kneaded into the dough.
The noodles with sesame aroma and black color have perfect impact for entertaining!

Overview2:34
In this section, understand the course structure of "Char siu Shoyu Ramen". It consists of two parts; "Toppings: Char siu and Ajitama" and "Soup: Shoyu (soy sauce) flavor".
Ajitama (Seasoned boiled egg)5:24
Learn how to make Ajitama (Seasoned boiled eggs). Here also has a short explanation about a Japanese seasoning, Mirin.
You can download the ingredients list for this section.
Char siu (Seasoned cooked pork)4:30
Learn how to make Char siu (Seasoned cooked pork) from a chunk of pork loin.
Soup and finishing steps5:15
Learn how to make soup and how to dish up nicely. For the soup, you use the broth taken in the process of Char siu cooking.

Overview2:31
In this section, understand the course structure of “Ebi Shio Ramen”. It consists of two parts; “Toppings: Ebi and Chingensai (Shrimp and Bok choy)” and “Soup: Shio (salt) flavor”.
Shrimp broth3:07
Learn how to make Shrimp broth. The broth is made from shrimp shells.
Toppings / Ebi and Chingensai (Shrimp and Bok choy)5:38
Learn how to make two kinds of toppings, shrimps and bok choy. You will use both the meat and shells of shrimps in this recipe!
Soup and finishing steps4:39
Learn how to make soup using the broth from shrimp shells and how to dish up. By the colorful combination of toppings, it will look delicious!

Overview2:12
In this section, understand the course structure of “Yasai Miso Ramen”, perfect for vegan. It consists of two parts; “Toppings: Yasai (Vegetables)” and “ Soup: Miso flavor“.
Kombu (Kelp) broth2:29
Learn how to make Kombu (Kelp) broth from very simple ingredients.
Toppings / Yasai (Vegetables)3:48
Learn how to cook crunchy Yasai (Vegetables) toppings. You will learn a special tip!
Soup and finishing steps5:12
Learn how to make soup and how to dish up nicely. You will enjoy the beautiful color and a healthy taste you never get tired of!

Overview2:23
In this section, understand the course structure of “Two types of Gyoza”. There are four parts in this section, “Gyoza wrapper”, Gyoza filling”, “Fold Gyoza” and “Cook Gyoza”. Gyoza requires different techniques from Ramen.
Gyoza wrapper8:11
Learn how to make two types of Gyoza wrapper from scratch. Rectangular for easier folding method, round for authentic folding method.
You can download the ingredients list for this section.
Gyoza filling3:31
Learn how to make two types of Gyoza filling. One is vegan-friendly. By learning these fillings, you will find how to arrange your own Gyoza fillings!
How to fold Gyoza5:40
Learn two methods of how to fold Gyoza. One is an easier method for beginners and the other is an authentic method!
Cook Gyoza and prepare Tare4:30
Learn how to cook Gyoza. This cooking method is the characteristic of Japanese Gyoza!

Requirements

Having basic cooking techniques.

Description

Welcome to this course! I‘m Fumiyo Okamoto, the owner and chief instructor of a Japanese cooking class for foreign visitors around Osaka, "Sakura Cook".

What you will learn in this course are several types of Japanese Ramen and Gyoza / dumplings. You will make all the dishes from scratch. The cooking techniques you will learn in this course are not easy, but after mastering them you will have a great sense of accomplishment.

Also, the recipes marked with an asterisk (*) in this course are vegan and vegetarian friendly.

What you learn about Ramen

3 types of noodles (basic Thin straight noodles*, Thin wavy egg noodles, Thick straight black sesame noodles*)
5 kinds of toppings (Char siu /Seasoned cooked pork, Ajitama /Seasoned boiled egg, spicy Ebi /shrimp, boiled Chingensai /Bok choy*, and steamed Yasai /Vegetables*)
3 kinds of broth and soup (soy sauce flavored soup with pork broth, salt flavored soup with shrimp broth, Miso flavored soup with Kombu /kelp broth*)
How to boil the noodles and dish up.

What you learn about Gyoza

Two types of wrappers* (round and rectangular)
Two types of filling (vegetables with pork, vegetables with mushrooms*)
Two ways of folding Gyoza and cooking method.
Tare /dipping sauce

In this course, each section is independent, so you can start learning from the recipe you want to make.

The lists of ingredients are available to download as PDF files. They will help you to cook again on your own after finishing this course.

Now, let’s start!

Who this course is for:

All students who love Japanese RAMEN and GYOZA.
Home chefs who want to learn real Japanese dishes from a professional Japanese instructor.
This course is not for professional chefs.

Japanese RAMEN and GYOZA Cooking

What you'll learn

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Course content

Introduction1 lecture • 5min

Handmade fresh noodles5 lectures • 25min

CHAR SIU SHOYU RAMEN / Char siu ramen with soy sauce flavored soup4 lectures • 18min

EBI SHIO RAMEN / Shrimp ramen with salt flavored soup4 lectures • 16min

YASAI MISO RAMEN / Vegetable ramen with miso flavored soup4 lectures • 14min

Two types of GYOZA / Dumplings5 lectures • 24min

Congratulations2 lectures • 4min

Requirements

Description

Who this course is for: