-
Brent Bilsky posted an update
Level:
Scoolinar
My homeschooled 16yr old LOVES ramen, so as part of the Culinary Arts course I’m teaching them, I proposed we learn to make it and all its components from scratch from Schoolinary’s Ramen course. After 4 days of prep this is the result !!
Appetizer: Yaki Onigiri (Marinated Crispy Fried Rice Shapes) w/Nori & an Aged Soya-sauce w/Wasabi Dip
Main: Tonkotsu Shio Ramen (All Homemade Components)
Tonkotsu Double Soup:
Paitan Broth w/ a Dashi Broth, Shiitake Shio Tare drizzled with Negi Neboshi Oil and 3 Day Aged Tokyo Style Ramen Noodles
Toppings:
Torched Classic Chashu,
Nori,
Aged Ajitama Eggs,
Bamboo Shoots,
Scallion Diamonds,
Cremini Mushrooms,
Curly Scallion Stems,
Chili Threads
Dessert:
Lychee Mango Brûlée Possets
Griselda 🌻🌻🌻, Maloles Muñoz and 8 others7 Comments-
Level:
Scoolinar
Muy buen trabajo !!! Felicidadas
1 -
Level:
Scoolinar
Un menú de sobresaliente, yo me apunto a comer en tu casa,
Tantos matices y sabores tan bien elaborados, que aportan tanto al plato, me parece que has conseguido un trabajo excelente, enhorabuena a tu hijo y a ti
1 -
Level:
Scoolinary Team
Wow! That Tonkotsu Shio Ramen 🍜 looks incredibly well-balanced, from the broth to the toppings, and that chashu has an amazing sear. Plus, aging the noodles? That definitely gave them a more authentic texture—such a great touch!
The mango and lychee brûlée posset also caught my eye—what an interesting combo! I bet the creaminess paired with the crunchy caramel turned out amazing.
Now, the real question: how did you handle the broth emulsion to get that silky texture? It looks absolutely perfect!
Thanks for sharing your delicious creation with the community! ♥️
-
Level:
Scoolinar
@Sussan Estela Olaya Thank you! For the broth texture we kept it at a hard boil for 14hrs. Then after passing it through the chinios we use an immersion blender. The emulsion held wonderfully and was super silky.
1-
Level:
Scoolinary Team
@brent-bilsky Incredible technique! Keeping the broth at a rolling boil for so many hours and then using an immersion blender was a great choice to achieve that perfect emulsion. It really shows a deep understanding of how to extract and suspend fat in the broth to create that silky texture that’s so characteristic of tonkotsu.
This level of detail and patience is what takes a good ramen to an exceptional one.
Congrats again on the result,you can truly see the effort and passion in every component of the dish!🫶🏻1
-
-
-
Level:
Scoolinar
Los platos hablan por sà solos. Se nota el cariño y la dedicación en ellos. Enhorabuena
-
Level:
Scoolinary Team
Teaching teenagers how to cook is one of the greatest gifts—you’re not just passing on skills, but also confidence, patience, and creativity! And judging by this stunning spread, your 16-year-old is off to an incredible start. Four days of prep truly paid off—just look at that silky broth and those perfect ajitama eggs! 🍜 Which part of the process was the most rewarding (or the trickiest) for them?
Don’t forget to share it on social media as well, tagging us at @scoolinary_en & @johnhusby!
-
