Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chashu ramen. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chashu Ramen is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chashu Ramen is something which I’ve loved my whole life.

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.

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

The ingredients needed to make Chashu Ramen:

1. Get Chashu meat
2. Prepare 500 g pork belly
3. Prepare 1 cup sugar
4. Make ready 1 1/2 cups soy sauce
5. Get 1 1/2 cups mirin
6. Get 1 1/2 cups sake
7. Prepare 4 oz ginger, peeled and sliced
8. Get 2 cloves garlic
9. Prepare 2 stems spring onion, cut into 2 inches
10. Get 3 cups water
11. Get Soup base
12. Take 6 cups soya or cashew milk
13. Prepare 3 cups water
14. Make ready 2 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. Unlike Chinese chashu or "char siu" (barbecued pork), the Japanese chashu uses pork belly that is rolled into a long cylinder and slow cooked in a pork/chicken broth, then transferred to a soy-based broth that consists of soy sauce, sake, and mirin and cooked for hours.

So that’s going to wrap it up with this exceptional food chashu ramen recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!