How to make ramen class on Feb. 15
Learn to make delicious ramen from your own kitchen along with other Japanese dishes as master chef Seiji Kamura shares his tips and secrets at The Maya Kitchen on February 15, Saturday from 10am to 2pm.
Chef Kamura will demonstrate the following:
Miso Ramen – a chicken or pork broth with miso, lard and sesame for a thick, sweet and hearty soup. The thick, curly noodles are topped with spicy bean paste, butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper and chopped garlic.
Hiyashi Chuka are cold noodles served with thin omelette strips, boiled chicken, cucumber, boiled bean sprouts, tomatoes and pickled red ginger and wakame seaweeds
Chashu or Japanese asado is tender, slow-cooked, marinated, stewed pork belly that can be served many ways.
Chef Kamura will pepare Chashu Salad with Sesame Dressing.
Tonkatsu is pork cutlet breaded and deep fried until golden brown.
Katsudon is the familiar rice bowl with panko coated pork cutlets with a sweet, savory sauce.
Chef Seiji has made the Philippines his home. He is a culinary consultant and chef demonstrator.
He has penned two cookbooks with The Maya Kitchen entitled Japanese Cookbook for Filipino and Secrets of Japanese Cooking. He attended the Tokyo Cooking Academy and trained in Lyons, France.
For more information, log on to www.themayakitchen.com or e-mail firstname.lastname@example.org or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.