Bryce cleverly combines distinctive Japanese flavours and seasonal ingredients in an all vegan menu featuring Izakaya- style snacks and the famous ramen noodle soup. In this class, Bryce will show you how to make: shiitake mushroom, tofu and ginger gyoza; steamed buns with smoked tofu, shichimi togarashi, (a seven spice seasoning with chilli pepper), sweet and savoury tonkatsu (barbecue) sauce and kewpie mayo; ramen made with firm, chewy textured noodles and rich umami flavoured broth, served in bowls with king oyster mushrooms, sweetcorn, toasted nori and spring onions; and to finish, a visually impressive matcha green tea flavoured mille (layered) crepe cake. A class not to be missed!
Japanese: Vegan Ramen & Izakaya Snacks
A vegan take on authentic Japanese recipes
Master Classes
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
2.5 hours
Intermediate - high
Includes dinner & recipe pack
150.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
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About the Chef
Bryce Edwards
Head Chef, Transformer
Bryce started his career some 20 years ago in Melbourne. Since then he has traveled extensively to work in countries such as France, England and Canada. His focus on fresh, seasonal plant based cuisine has come from time spent in the markets of southern France and Italy. Currently he is Head Chef at the popular vegetarian/vegan restaurant Transformer, in a converted warehouse in Fitzroy.
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