Recipe of Award-winning Chashu Ramen

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, chashu ramen. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chashu is a modern east asian dining experience inspired by our love of ramen and traditional, Japanese izakaya sake houses which features small tapas styled plates - and flavors that perfectly pairs with a wide selection of after-work beverages. The pork meat in ramen is commonly called "Chashu" or "Cha Shu" and it means grilled or fried pork. Chashu is the Chinese reading of Kanji script 焼豚 but it can also be read as Yakibuta in Japanese. Even those non-pork meats might be called chashu.

Chashu Ramen is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Chashu Ramen is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook chashu ramen using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chashu Ramen:

1. Prepare Chashu meat
2. Prepare pork belly
3. Prepare sugar
4. Prepare soy sauce
5. Take mirin
6. Make ready sake
7. Get ginger, peeled and sliced
8. Take garlic
9. Make ready stems spring onion, cut into 2 inches
10. Take water
11. Take Soup base
12. Get soya or cashew milk
13. Get water
14. Prepare chicken bouillon

Loved the food - small plates, mains and The ramen. Stand out favs were the pork bao, pork belly skewer and chicken lemongrass dumplings. In Japanese, Chashu is sometimes called "Nibuta" (煮豚), literally means simmered/braised pork, as opposed to "Yakibuta" (焼豚), which means barbecued pork. The Japanese enjoy Chashu as a topping for Ramen and other noodles, as well as Chashu over steamed rice in called Chashu Don, like a rice bowl.

Steps to make Chashu Ramen:

1. Wash the pork belly and pat dry with paper towel. If you have a wider cut of pork belly, try to roll and tie it similar to a pork roast. Otherwise, a thicker slab of pork belly cut into 3 inches with wide will do. Parboil the pork and then discard the water.
2. In a separate pot, combine all the chashu meat ingredients and make sure the sugar have been dissolved. Put the meat into the mixture and turn on heat to high. Once it starts to boil, turn down heat to medium and simmer for 1 1/2 hours covered. - - Check the meat every 20 minutes and turn it so that all sides are adequately covered by the sauce. - - Depending if the meat is cooked thoroughly and soft, simmer over low for an additional 30 minutes.
3. After this, the sauce should have reduced significantly. I should be thick enough to cover the back of a spoon. If not simmer over medium until you have achieved the desired consistency.
4. Turn off heat and let cool. Place the pork in a separate resealable plastic bag with a few tablespoon of the sauce. Seal and refrigerate overnight. This will ensure that the pork maintains its form when you slice it to serving pieces.
5. To make the soup base, combine all ingredients and simmer for 10-15 minutes over medium low heat.
6. To serve, in a bowl add a tbsp of tsuyu, a tbsp of chasu sauce and a tsp of grated garlic. Add 1-2 cups of the soul base. Put the ramen noodles and top with slice of chasu pork belly. - - Garnish with bean sproats, bakchoy or baby spinach, shiitake mushroom and ajitsuke tamago.

In Japanese, Chashu is sometimes called "Nibuta" (煮豚), literally means simmered/braised pork, as opposed to "Yakibuta" (焼豚), which means barbecued pork. The Japanese enjoy Chashu as a topping for Ramen and other noodles, as well as Chashu over steamed rice in called Chashu Don, like a rice bowl. The Original Chinese Char Siu Broth & Beef Chashu In a pressure cooker sear the beef shank with cooking oil until golden brown on all sides. This chashu pork (pork belly braised in soy sauce, sake, and mirin) is the perfectly tender addition to your next bowl of ramen. When it's done well, the sweet savory skin will melt in your mouth, adding a punch of flavor to the noodles.

So that’s going to wrap this up for this exceptional food chashu ramen recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!