The Art of Japanese Ramen

This class is not about instant ramen noodles. Instead, this class is about traditional homemade Japanese ramen where we’ll start making ramen soup broth and fresh ramen noodles from scratch. We’ll make and enjoy miso pork ramen with chashu pork belly and slow-cooked pork shoulder served with marinated soft-boiled eggs. We’ll also make side dishes including Japanese corn salad and fried rice with bonito and seaweed. We’ll finish the class with a delicious dessert. Instructor: Ploy Khunisorn

Sections

RAME-WI20.02

Start Date

February 27, 2020

Time

6:00pm

Location

CCAE

Cost

$90.00

Availability

6

Thursday, 6-9pm. Feb. 27

Instructors: Ploy Khunisorn

RAME-WI20.01

Start Date

February 8, 2020

Time

11:00am

Location

CCAE

Cost

$90.00

Availability

0

Saturday, 11am-2pm. Feb. 8

Instructors: Ploy Khunisorn

Instructor

Ploy Khunisorn

Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. She is also a senior program manager for the culinary arts, business, technology, home, and science at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. With her passion for cooking and baking, she has expanded her repertoire teaching Japanese, Korean, vegan, gluten-free, pastry, and more.

Chef out her food passion on Instagram: @ployskitchen

Website: ployskitchen.com