| 001 Congratulations.en.srt | 1.5 KB | ||
| 001 Congratulations.mp4 | 52.2 MB | ||
| 001 Overview.en.srt | 1.1 KB | ||
| 001 Overview.mp4 | 48.4 MB | ||
| 001 Welcome to this course.en.srt | 3.4 KB | ||
| 001 Welcome to this course.mp4 | 81.4 MB | ||
| 002 Ajitama (Seasoned boiled egg).en.srt | 3.8 KB | ||
| 002 Ajitama (Seasoned boiled egg).mp4 | 113.8 MB | ||
| 002 Bonus lecture.html | 3.4 KB | ||
| 002 Gyoza wrapper.en.srt | 5 KB | ||
| 002 Gyoza wrapper.mp4 | 174.5 MB | ||
| 002 Kombu (Kelp) broth.en.srt | 1.5 KB | ||
| 002 Kombu (Kelp) broth.mp4 | 50.6 MB | ||
| 002 Shrimp broth.en.srt | 1.8 KB | ||
| 002 Shrimp broth.mp4 | 64.1 MB | ||
| 002 The world of ramen noodles.en.srt | 4.4 KB | ||
| 002 The world of ramen noodles.mp4 | 89.4 MB | ||
| 003 Char siu (Seasoned cooked pork).en.srt | 2.9 KB | ||
| 003 Char siu (Seasoned cooked pork).mp4 | 92.2 MB | ||
| 003 Gyoza filling.en.srt | 2.4 KB | ||
| 003 Gyoza filling.mp4 | 69.9 MB | ||
| 003 Thin straight noodles.en.srt | 4.1 KB | ||
| 003 Thin straight noodles.mp4 | 120.2 MB | ||
| 003 Toppings _ Ebi and Chingensai (Shrimp and Bok choy).en.srt | 3.3 KB | ||
| 003 Toppings _ Ebi and Chingensai (Shrimp and Bok choy).mp4 | 114.3 MB | ||
| 003 Toppings _ Yasai (Vegetables).en.srt | 2.5 KB | ||
| 003 Toppings _ Yasai (Vegetables).mp4 | 77.2 MB | ||
| 004 How to fold Gyoza.en.srt | 3.6 KB | ||
| 004 How to fold Gyoza.mp4 | 120.5 MB | ||
| 004 NOODLES_ingredients.pdf | 105.3 KB | ||
| 004 Soup and finishing steps.en.srt | 3.5 KB | ||
| 004 Soup and finishing steps.mp4 | 105.4 MB | ||
| 004 Thin wavy egg noodles.en.srt | 2.9 KB | ||
| 004 Thin wavy egg noodles.mp4 | 95.2 MB | ||
| 004 中華麺_材料.pdf | 207.6 KB | ||
| 005 Cook Gyoza and prepare Tare.en.srt | 2.9 KB | ||
| 005 Cook Gyoza and prepare Tare.mp4 | 92.8 MB | ||
| 005 Thick straight black sesame noodles.en.srt | 4.8 KB | ||
| 005 Thick straight black sesame noodles.mp4 | 134 MB | ||
| 008 CHARSIU_ingredients.pdf | 63.5 KB | ||
| 008 チャーシュー醤油_材料.pdf | 258.2 KB | ||
| 012 EBI_ingredients.pdf | 54.2 KB | ||
| 012 エビ塩_材料.pdf | 216.5 KB | ||
| 016 YASAI_ingredients.pdf | 57.2 KB | ||
| 016 野菜味噌_材料.pdf | 193.8 KB | ||
| 020 GYOZA_ingredients.pdf | 58 KB | ||
| 020 餃子_材料.pdf | 243 KB | ||
| Bonus Resources.txt | 307.2 B | ||
| Get Bonus Downloads Here.url | 204.8 B | ||
| ▲ 61 total files | |||
Japanese RAMEN and GYOZA Cooking
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz, 2 Ch
Genre: eLearning | Language: English + srt | Duration: 25 lectures (1h 44m) | Size: 2.09 GB
Master various types of RAMEN and GYOZA, including for vegans
What you'll learn:
Learn popular Japanese dishes, Ramen and Gyoza from a professional instructor!
Make Handmade fresh noodles and Gyoza wrappers from scratch. Understand one of the most important ingredients for both the noodles and wrappers; flour.
Master authentic Ramen soup from broth.
Learn a wide variety of cooking techniques for Ramen toppings and how to use Japanese seasonings for Ramen soup.
Learn how to make Gyoza fillings and the techniques of folding Gyoza.
Master the beautiful way of dishing up.
Requirements
Having basic cooking techniques.
Description
Welcome to this course! I‘m Fumiyo Okamoto, the owner and chief instructor of a Japanese cooking class for foreign visitors around Osaka, "Sakura Cook".
What you will learn in this course are several types of Japanese Ramen and Gyoza / dumplings. You will make all the dishes from scratch. The cooking techniques you will learn in this course are not easy, but after mastering them you will have a great sense of accomplishment.
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