Japanese Master Chef Seiji Kamura chopped and sliced, simmered and boiled as he shared tips and secrets on how to cook various ramen at The Maya Kitchen recently.
Miso Ramen, Shoyu Ramen, Hiyashi Chuka and Yakisoba were all presented with that special touch that only a Japanese cuisine expert can lend. Try your hands in preparing these flavorful dishes in your own kitchen. For more information, log on to www.themayakitchen.com or e-mail firstname.lastname@example.org.
Ramen Soup Base
1.5 kilo pork bone (leg part) cut up
1.5 kilo rib bones cut up
½ kilo chicken bones, cleaned
150 grams ginger, sliced
2 pieces onion
3 pieces onion leeks
1 piece carrot
50 grams kombu, simmered
Boil all bones and throw away the water. Replace with 5000 ml water. Add the rest of ingredients. Cook at a rolling boil and remove scum. Adjust fire to simmer and continue cooking for about 1 hour.
Continue reading “Recipes from The Maya Kitchen: Shoyu Ramen and Yakisoba”
When I found myself sitting in one of the classes the Maya Kitchen Culinary Arts Center offers, I cannot be more thrilled. Â It was a cherry on top that it was Chef Seiji Kamura of Mogu Japanese Restaurant who is doing the cooking demonstration himself. I have always loved Japanese food. But never got past sushi. Â It is the only thing I know how to prepare and serve at home.
I was over the top as Chef Seiji Kamura shifted from one dish to another. The dishes he prepared may just be your usual Japanese recipes all right. But Chef Seiji Kamura sureÂ whipped up 6 of the best tasting, albeit usual Japanese food I have tasted:
1. 4 Mushroom Kamameshi
2. Japanese Mixed Seafood Curry
3. Yosenabe w/ Udon Hotpot Ponsu Sauce
4. Shoyu Ramen
5. Beef Yakiniku
6. Green Tea Jelly w/ Japanese Red Beans
Continue reading “Japanese Recipes by Mogu Japanese Restaurant’s Chef Seiji Kamura”