Tantanmen Ramen x ASL Accessible

May
12:00am
Tantanmen Ramen x ASL Accessible

By Melissa King
*This event was previously recorded*
Tantanmen Ramen
We are doing things a bit differently this class - we’re breaking down barriers and making more connections. I love our cooking classes together, but I recognize not all platforms are inclusive and accessible. I'm excited to continue letting food bring us all closer together!
For my Tantanmen Ramen class, I am bringing in ASL interpreter Caroline Blaike, who is a queer, American Sign Language performer, consultant, and interpreter. As a hearing member of the sign language community, it’s her mission to advocate for equal access to art, media, and culture for the Deaf community. For more information on Caroline you can visit carolineblaike.com or follow her on Instagram.
Tantanmen is the Japanese ramen interpretation of a Sichuan Dan Dan noodles - traditionally noodles with ground pork in a spicy sesame sauce. Tantanmen is brothier and less spicy than the Sichuan version, but still embraces a nutty, rich flavor. I will be teaching you how to make an entirely plant based version of tantanmen ramen with the exception of the soy-sauce egg should you choose to make that garnish. There will be suggestions available to accommodate gluten free and meat eaters.
$5 of every purchase will go to support The Deaf Queer Resource Center (DQRC),  a national nonprofit that works to support, inform, empower, and bring more visibility to and awareness about marginalized Deaf LGBTQ communities. Join us and spread the word!
Please read all the details thoroughly and decide the protein, broth, and garnishes for your dish based on your dietary/personal preference.
Please have all equipment & ingredients below prepped and measured before the live stream begins.
Please prep your soy-marinated egg the day before, if using!
Please blanch or microwave the frozen corn before the live stream begins.
I will demonstrate cooking techniques, alternate protein options, proper storage, and save some time for some Q/A together!
But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch anytime, or just sit back, relax, take notes, and learn something new!
LENGTH : 60-90 minutes
LEVEL : 1
Looking forward to cooking with you all!
Melissa
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Tantanmen Ramen
Vegetarian/vegan friendly, nut free options, soy free options, gluten free options, meat-eater options
Yield: 4 servings
NOTE: This will be a plant based focused class. If you wish to do a meat eater version, substitute water in the recipe for chicken stock and use a ground protein of your choice such as ground pork or chicken.
Ingredients:
1½ quarts (6 cups) water
5 whole dried shiitake mushrooms or other dried mushrooms (if dried is not available, 8 ounce fresh shiitakes or button mushrooms can work)
1 (3x9 inch) kombu strip
1 small yellow onion, thinly sliced
1 small carrot, thinly sliced
4 garlic cloves, smashed
2 inch knob of ginger, smashed
1 cup unsweetened soy milk (or other unsweetened and unflavored “alternative milk” of your choice, a high content fat milk such as macadamia, cashew, oat can work well)
1 bunch scallions, trimmed and cut in half
2 tablespoons Chinese roasted white sesame paste, tahini (do not buy black sesame paste)
2 teaspoon smooth peanut butter
1 tablespoon light miso paste
2 tablespoon fermented chili soybean paste, Doubanjiang (can substitute with Gouchujang if not available)
1 teaspoon mirin
1 teaspoon light or regular soy sauce
½ teaspoon black vinegar or rice vinegar, optional
dash of ground white pepper
1 package (10 oz) fresh ramen noodles (if you do not have access to fresh noodles, packet ramen can work too)
Gluten-free option: rice noodles
12 ounces Soyrizo, removed from casing (or other plant-based ground protein of choice)
1 teaspoon garlic, minced or grated
1 teaspoon ginger, minced or grated
1 teaspoon light soy sauce
¼ teaspoon sugar
1 tablespoon Chinese rice wine, optional
2 tablespoons toasted sesame oil
Suggested garnishes:
1 cup frozen yellow corn (¼ cup per person), blanch or microwave ahead of time
1 bunch thinly shaved scallions, green and white parts
¼ cup marinated bamboo strips (available here)
1 cup mung beans sprouts (will demo. Saute for 2 minutes with tablespoon sesame oil and sesame seeds if you want to get ahead of the game!)
1 teaspoon toasted sesame seeds or fine crushed toasted peanuts
2 to 4 heads baby bok choy, quartered
Store-bought chili oil or a quick homemade chili oil (recipe below; will not demo)
Soy-marinated egg (recipe below; will not demo)
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Quick chili oil (will not demo):
1/4 cup chili flakes like Gochugaru or Sichuan chili powder
3 garlic cloves, smashed
1/2 cup neutral oil like canola or grapeseed
Add the chili flakes in a deep medium metal bowl (not shallow or plastic!!).
Heat oil and garlic in a small sauce pan over medium-high heat, swirling occasionally, until garlic is golden brown. Remove from heat. Slowly and carefully pour the garlic oil in the metal bowl with the chili flakes. Cool and store in an airtight container.
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Soy-marinated egg (will not demo; recommend doing the night before):
4 to 6 soft-boiled eggs
¾ cup light or regular soy sauce (for gluten-free substitute with tamari)
¼ cup water
2 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon sugar
Dash ground white pepper
For the soft-boiled eggs, bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time, make sure the water is completely covering the eggs. Cook for 6 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water for about 5 minutes. Gently crack and peel eggs.
In a container with a lid, mix together the soy, water, vinegar, mirin, sugar, and white pepper until the sugar is dissolved. Add the eggs and refrigerate overnight, or up to 24 hours. After 24 hours, discard the soy mixture and store the eggs for up to 3 days in the refrigerator.
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Equipment:
Small pot with lid x 1 (noodles, blanching vegetables, soy eggs)
Large saute pan x 1 (soyrizo, mung beans)
Large pot x 1 (stock)
Medium pot x 1 (strain stock into this pot)
Fine mesh strainer x 1 (stock)
Mixing spoons or wooden spoons
Cutting board x 1
Sharp chef knife x 1
Microplane or grater x 1 optional  (ginger and garlic)
Large soup or ramen style bowls
Chopsticks
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Terms and Conditions:
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
The recipe will not be released and it is your own responsibility to take notes during the webinar.
MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.
Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution and donations will not apply for the replay of the recorded live stream or duration of time the replay is available on Crowdcast.
Cancellation and Refunds:
There will be no refund for cancellations for registration. All sales final.
MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.
Responsibility:
MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Consent:
Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.
Registration of the participant or authorized representative signifies acceptance of and agreement to be bound by all the terms and conditions as stated.
hosted by
Melissa King