Ramen Making 2: Toppings
San Francisco, CA
So we've covered broth, but what about toppings? In this class we will cover chashu, kakuni, onsen eggs, mayu (black garlic oil) chili oil, and much more. These recipes are versatile and are as great served as a rice bowl or even wrapped up in a piece of toasted nori as they are in a bowl of ramen.
Pork simmered in tare, marinated eggs, and a burnt garlic oil that you will swear has coffee in it, plus much more.