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Milk Street Digital Class: Homemade Ramen with Hugh Amano
Cancel that takeout order: it’s time you learned to make ramen at home. Guest chef Hugh Amano, author of “Let’s Make Ramen” and “Let’s Make Dumplings,” is the teacher of this pre-recorded Zoom cooking class all about the component parts of a perfect bowl of ramen. The star of the show are homemade ramen noodles. You’ll learn why baked baking soda (you read that right) is the key to getting the perfect texture in genuine ramen noodles, and how to perfectly time your noodles to achieve the ideal hydration level. Noodles alone do not a bowl of ramen make, however, so Hugh also walks you through his favorite broth recipe, which sticks to a short ingredient list of just chicken, scallions, ginger and kombu. With broth and noodles as our foundation, the real fun begins, as you decide which ramen toppings to treat yourself to. Hugh covers his favorite tare (a general word for Japanese dipping sauce), which features both red and white miso. He also makes seasoned soft-boiled eggs, ultraquick sauté-steamed vegetables, Japanese-style chili oil, pickled ginger and shiitake mushrooms, and more. The result is a vibrant, colorful and customizable bowl of ramen.
Cancel that takeout order: it’s time you learned to make ramen at home. Guest chef Hugh Amano, author of “Let’s Make Ramen” and “Let’s Make Dumplings,” is the teacher of this pre-recorded Zoom cooking class all about the component parts of a perfect bowl of ramen. The star of the show are homemade ramen noodles. You’ll learn why baked baking soda (you read that right) is the key to getting the perfect texture in genuine ramen noodles, and how to perfectly time your noodles to achieve the ideal hydration level. Noodles alone do not a bowl of ramen make, however, so Hugh also walks you through his favorite broth recipe, which sticks to a short ingredient list of just chicken, scallions, ginger and kombu. With broth and noodles as our foundation, the real fun begins, as you decide which ramen toppings to treat yourself to. Hugh covers his favorite tare (a general word for Japanese dipping sauce), which features both red and white miso. He also makes seasoned soft-boiled eggs, ultraquick sauté-steamed vegetables, Japanese-style chili oil, pickled ginger and shiitake mushrooms, and more. The result is a vibrant, colorful and customizable bowl of ramen.
You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.
After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB.