Milk Street Digital Class: Homemade Ramen with Hugh Amano

Homemade Ramen with Hugh Amano Media Milk Street Store Cooking School

Homemade Ramen with Hugh Amano Media Milk Street Cooking School

Milk Street Cooking School

Milk Street Digital Class: Homemade Ramen with Hugh Amano

$14.95

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Milk Street Digital Class: Homemade Ramen with Hugh Amano

$14.95

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Hugh Amano’s first dumpling memories are of his mother making gyoza for Japanese night at a restaurant in their small mountain town of Gunnison, Colorado.

His fascination with salt’s power to draw moisture out of cabbage, the mixing of the filling to create a cohesive emulsification, and the joy that variety of texture via various cooking methods brings were early culinary bedrock for his career in the kitchen. His education as a lover of dough-encased foods continued via travel: frequent visits to family in Japan, where he’d eat as many gyoza as he could get his hands on, late night/early morning dim sum in Macau following (during) several rounds of drinks with friends, and beef-filled, gravy-covered pasties in Montana brought to the region by Cornish miners. When a girlfriend’s Italian mother first taught him how to make homemade pasta for tortellini with a rolling pin and a well-worn wooden board, he was hooked on making dumplings of all forms. Hugh now lives in Chicago where the roster of dough-encased foods runs deep (tamales, pierogies, momos, you name it), working as a chef and writer. He most recently coauthored "Let’s Make Ramen!" with Sarah Becan (Ten Speed Press 2019), and he always puts out a big batch of gyoza for his annual New Year’s Eve dinner party.