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 pork bone broth is made patiently over long hours, it is a time-consuming process but utterly delicious and satisfying.
It is the most authentic tonkotsu 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
o Spring onion and garlic oil
o Ma-yu
• How to make ramen egg
• How cook and serve ramen with toppings
1. The timing is for guidance only and it may vary depending on the pace of the class.
2. During the lunch break, you will be kindly asked to keep an eye on the tonkotsu stock which needs continuous cooking for 5 hours.
3. The class does not include the noodle making.
4. Recommend attending ‘½ Day Essential Ramen - Level 1’ before attending this class where you will learn how to make ramen noodle. Pork Char Shu and Ramen Egg recipes are different.
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Stage 1 11-13:00
Tonkotsu Soup and Pork Char Shu
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Basic principle of tonkotsu ramen making
Tonkotsu stock making
Soup seasoning ‘Shio Tare’ making
Pork char shu making
Break
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Stage 2 14:30 – 17:00
Secret of Tonkotsu Soup - Aroma Oils and Ramen Egg
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Aroma oil 1 ‘Pork’ oil
Aroma oil 2 Black ‘Ma-yu’ oil
Aroma oil 3 ‘Garlic and spring onion’ oil
How to make the perfect half-boiled egg
Ramen egg
Strain tonkotsu stock
Cooking and assembling the tonkotsu ramen
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On booking, you will receive a full shopping list, a list of shops you can buy Japanese ingredients and zoom joining instruction. Full class recipe is emailed to you a week before the class.
You need the following for the class:
INGREDIENTS
Bicarbonate of soda
Eggs
Garlic
Pig’s trotters
Pork back fat
Pork backbones
Pork belly
Ramen noodle
Rice vinegar
Salt
Sesame seeds
Spring onion
Sushi Nori seaweed
Vegetable oil or neutrally flavoured vegetable-based oil
White pepper
Shiokoji*
Kombu*
*You can purchase these items from Japanese food shops or online. We will provide the list of shops on booking.
MAIN TOOLS
1 large pot for tonkotsu stock
• Minimum size for 3 portions (900ml) 4L pot
• Minimum size for 6 portions (1.8L) 7L pot
1 medium saucepan (tall and slim ideal)
2 small saucepans
Several medium bowls
1 wooden spatula
1 knife
1 chopping board
1 small sieve
2 large sieves
1 blender
3 burner hobs
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
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!
I am very happy to have attended this workshop. Ideal for begginers that want to learn nerikiri modeling. Personnel was very sweet and helpful. All materials were available. If you like nerikiri this is a good place to start!