Ramen Chashu How-to Recipe & Video - Seonkyoung Longest (2024)

FAQs

How is ramen chashu made? ›

To make Chashu, you braise pork belly in a delicious sauce on low heat for three to five hours. Not only does this leave the meat tender and juicy, but it also allows it to develop a fantastic flavor. This succulent meat is sometimes used in fried rice and noodle dishes, but primarily Chashu is used in ramen soups.

What is Chashu? Japanese have adapted the famous Chinese barbecued pork called Char Siu (叉燒) as chāshū (チャーシュー). Unlike the Chinese version which requires roasting over high heat, we prepare the meat by rolling it into a log and then braising it over low heat in a sauce seasoned with soy sauce, sake, and sugar.

Chashu pork is most commonly made using pork belly, which helps it get to that super delicious, melt-in-your-mouth level of tender thanks to the fat content. If you can't get your hands on pork belly though, you can use pork shoulder or pork loin for your chashu pork.

In Japanese, chashu means. simmered or braised pork. We have tucked the braised. pork belly in a white bun and topped with our house.

Unlike char siu, which is made by painting slices of pork shoulder with a thick, sweet marinade and roasting it, Japanese chashu is a simmered dish made with pork belly.

Chashu is a traditional ramen topping that's very common in the standard Japanese bowl of ramen. It's made with pork belly that's rolled and braised in a flavorful mix of mirin, sake, sugar, and soy sauce. Once it's cooked, it's allowed to cool and then sliced finely before serving.

4. Red food colouring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for colouring and a touch of flavour – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring.

The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).

Ingredients in marinades for cha siu are similar to those found in China (honey, five-spice, wine, soy, hoisin, etc.), except that red food colouring is often used in place of the red bean curd for convenience.

Cured meats like ham or bacon are great as well, as are cooked meats like leftover chicken or steak, or hot dogs. Want something really interesting? Add a bit of shredded beef jerky as your noodles cook. It lends a nice smoky saltiness to the broth, and achieves a really delightful tender-chewy texture.

What is the most popular meat in ramen? ›

Chashu pork slices are often found in miso ramen. Miso ramen toppings often include buttered corn, slices of chashu, marinated eggs, bean sprouts and mayu (pungent black garlic oil), all coming together beautifully with the rich broth.

If the leftover Chashu Pork is not heated, add it to the skillet and stir-fry until it's warmed through. Taste and adjust the seasoning with salt and pepper as needed. Serve the Chashu Pork Stir-Fry Noodles hot, garnished with the remaining chopped green onions.

Though this unctuous, melt-in-your-mouth meat is the ideal topping for Pork Belly Ramen, weeknight easy Homemade Ramen or with Miso Ramen Broth or Shoyu Ramen Broth (with Homemade Ramen Noodles!), it's also wonderful served over udon, soba or rice noodles, over rice (chashu don) with braised vegetables and Soy Sauce ...

Instant ramen noodles are made with wheat flour, water, salt, and kansui, an alkaline water that adds elasticity to the noodles. First, the ingredients are kneaded together to make a dough. Next, this dough is rolled out and cut into thin noodles. The noodles are then steamed and are finally packaged after dehydration.

Salt ramen broths are believed to be the most traditional of the four ramen stocks. It is a light, clear broth (generally a pale yellow or brown in colour) made by boiling chicken bones, pork bones, vegetables, fish, and/or seaweed in water until the flavours diffuse, and then seasoning with plenty of salt.

Chashu: Chashu refers to the pork belly or loin that is simmered in mirin and soy sauce until totally tender. Chashu is usually added to Shoyu ramen in slices and the fatty hot pork taste matches the salty soy sauce beautifully.