Online TONKOTSU RAMEN - Ramen Level 2
Online TONKOTSU RAMEN - Ramen Level 2
Learn how to make Tonkotsu ramen like a pro in your kitchen!
Tonkotsu means ‘pork bones’, it refers to a regional style ramen established in Hakata, Kyusu; rich, silky, smooth and creamy pork bone broth is made patiently over 5 hours, it is a time-consuming process but utterly delicious and satisfying.
During the class we'll make all essential components of the great Tonkotsu ramen, aroma oils, salt based tare seasoning, pork char Shu and ramen eggs.
It is the most authentic tonkotsu ramen making class in the UK, Akemi takes you through the journey from the beginning to the end during the cook-along class. You will have several breaks between the class to rest and stretch your legs.
You will learn:
• Which pork bones to buy, how to prepare before cooking
• How to make tonkotsu broth
• How to make soup paste
• How to make pork charshu
• How to make aroma oils (Spring onion & garlic oil, pork back fat oil and Ma-yu)
• How to make ramen egg
• How to make ramen noodle
• How cook and serve ramen with toppings
Schedule
*The timing is for guidance only and it may vary depending on the pace of the class. There will be a couple of breaks between stage 1, 2 and 3 while the cooking, resting of the dough and marinating the egg continues.
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Stage 1 (13:00 – 15:30)
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Basic principle of tonkotsu ramen making
Tonkotsu soup making (wash bones, then cook bones for approx. 5 hours)
Pork char shu making
Shio-tare seasoning making
Aroma oil 1 ‘pork back fat’ oil
Ramen egg - How to make perfect half boiled eggs
Ramen noodle making (Part 1 mixing)
15:30 -16:00 Break
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Stage 2 (16:00 – 17:15)
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Aroma oil 2 ‘Ma-yu’ oil
Aroma oil 3 ‘garlic, spring onion’ oil
Ramen noodle making (kneading and cutting)
Other toppings – spring onions
Marinade eggs
17:15 -18:30 Break
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Stage 3 (18:30 – 19:00)
Strain Tonkotsu stock
Cooking and assembling the tonkotsu ramen
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You will receive a shopping list and a list of shops you can buy Japanese ingredients on booking. Full class recipe and a link to a zoom video of the class (valid for a week) will be sent to you a week before the class.
You need the following for the class:
INGREDIENTS
Baking soda
Dried shiitake mushrooms
eggs
Flour – 00 paster flour or strong bread flour
Flour – Plain flour
Garlic
Rice vinegar
Salt
Sesame seeds
Spring onion
Vegetable oil or neutrally flavoured vegetable-based oil
White pepper
Sushi Nori seaweed
Pig’s trotters
Pork back fat
Pork backbones
Pork belly
You may purchase the following Japanese ingredients in any Japanese shops or online. We will provide a list of shops and online shops in the UK.
Shiokoji
Kombu
MAIN TOOLS
1 Pasta Machine
1 large pot for tonkotsu stock 6L+
1 medium saucepan for charshu
2 small saucepans for aroma oils
1 medium saucepan for eggs/noodle
Several medium bowls
1 spatula
1 knife
1 chopping board
1 small sieve
2 large sieves
1 blender
*In order to make ramen noodle, you need a pasta machine. It is one of the highlight of the class, however, if you do not have one currently but do not wish to commit to buying it until after the class, we will make the class video available to you for a week. We will send the full recipe after the class, so you can easily replicate at home. A suitable dried ramen you can use during the class will be added to the 'shopping' list.
FULL SHOPPING LIST will be sent to you after the booking.
If you have any queries about the class, please contact the instructor Akemi on akemi@sozai.co.uk
Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep understanding of Japanese food provenance stems from her upbringing in Hokkaido, where, under her father's guidance, she spent her childhood foraging, fishing, and developing a profound appreciation for Japan's seasonal ingredients and culinary traditions.
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As Principal of Sozai Cooking School, Akemi leads acclaimed Japanese cookery classes that have earned praise from UK national media. Her expertise has been featured on major television and radio programmes, including Channel 4's 'Sunday Brunch', CBBC's 'Saturday Mash-Up,' BBC Radio 4's 'Front Row,' and Channel 5's 'Faking It!', where she appeared as a panel judge identifying the fake sushi chef. Alongside teaching, she is also a sought-after private chef, creating authentic and refined Japanese dining experiences.
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A passionate ambassador for Japanese food culture, Akemi regularly collaborates with Japanese government organisations and industry partners to promote washoku, sake, and traditional Japanese culinary techniques throughout the UK and Europe. She has a particular passion for Japanese fermentation, producing a wide range of traditional Japanese seasonings at home—including multiple styles of miso, shoyu-based condiments, and other fermented foods—while continually researching and practising time-honoured fermentation and preservation techniques.
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Combining historical insight, technical expertise, and engaging storytelling, Akemi brings Japanese cuisine to life for both professionals and home cooks alike. Her mission is to preserve and share the depth, craftsmanship, and cultural significance of Japan's culinary heritage with audiences around the world.
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Professional Affiliations & Qualifications
* Committee Member, Japanese Culinary Academy EU
* Certified Miso Sommelier, Japan
* Certified Koji Making Instructor, The Koji Academy, Japan
* International Wine Challenge (IWC) Sake Judge
* Culinary Committee Member, British Sake Association
I had such a fantastic experience at this ramen cooking class. Akemi is an amazing chef and teacher — clearly incredibly knowledgeable, but also genuinely brilliant at sharing that knowledge and making everything feel accessible.
She makes ramen-making look almost effortless, which obviously comes from a huge amount of skill and experience, and guides you through making your own ramen in a way that feels surprisingly achievable even for a first-timer.
The class itself is extremely well thought out and prepared. Everything happens at exactly the right time and for a reason, so there’s no standing around or wasted time, but equally it never feels rushed. The whole thing just flows.
The ingredients were excellent, the atmosphere was lovely, and Akemi’s explanations were thorough throughout. I particularly enjoyed learning not just how to make the ramen in front of us, but also about the wider world of ramen — the different styles, techniques, ingredients and possibilities. You really get a sense of just how much depth there is to it.
Akemi was also simply a joy to talk to. Her knowledge and enthusiasm really come across, and I could happily have listened to her talk about ramen for much longer!
A fantastic class for anyone who wants to understand ramen and learn how to make it at home. Highly recommended.
The masterclass is excellent in so many ways I don't know where to start! A maximum of 5 or 6 students in an informal kitchen setting means it is very personal, with lots of time to ask questions and get help; a fantastic chef who guides you through every step of filleting fish, making the all-important rice, slicing the fish, preparing condiments and assembling each piece; plus an abundance of background knowledge, experience and culture.
All in all, a fantastic course for beginners like me, or experienced chefs looking to expand their horizons.
Akemi was fantastic - thank you for a great afternoon!!
A really brilliant class with Akemi - learnt to so much through hands on experience and expert tuition. Highly recommended!