Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sublime tender char siu for ramen. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Sublime Tender Char Siu for Ramen is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Sublime Tender Char Siu for Ramen is something which I have loved my entire life. They’re fine and they look fantastic.

This is chicken char siu on rice, garnished with pickled bamboo shoots, leftover broth, and sesame oil. The chicken is so tender, it's falling apart! I made a dressing out of broth, soy sauce, black vinegar, and sesame oil, poured it over char siu and pickled bamboo shoots, and scattered a bunch of onions on top. Sublime Tender Char Siu for Ramen step by step.

To begin with this recipe, we have to first prepare a few ingredients. You can cook sublime tender char siu for ramen using 9 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Sublime Tender Char Siu for Ramen:

1. Get 1 3/10 kg Pork belly block
2. Make ready 2 Chicken breast (see helpful hints)
3. Prepare 500 ml Soy sauce
4. Get 1000 ml Water
5. Take 200 ml Sake
6. Make ready 50 ml Mirin
7. Prepare 110 grams Sugar
8. Prepare 2 clove of garlic, 2 knobs of ginger Garlic, ginger
9. Take 1 stalk ※Scallion (green part)

Sublime Tender Char Siu for Ramen instructions. Try to find meat with as little fat as possible. Roll up the meat, putting the thickest part inside, and wrap with cooking twine. If using chicken breasts, wrap and tie the same way.

Instructions to make Sublime Tender Char Siu for Ramen:

1. Try to find meat with as little fat as possible.
2. Roll up the meat, putting the thickest part inside, and wrap with cooking twine. If using chicken breasts, wrap and tie the same way.
3. For those of you making ramen brothto go with this, slow-cook the meat for two hours. Otherwise, go to Step 4.
4. Put the meat in a pot with enough water to cover. Mix together everything from the soy sauce to the ginger, add to the pot, and cook over medium heat. For those who skipped Step 3, add the ※ ingredients now.
5. Skim off the scum, then cover with a small lid that sits right on top of the food (a drop lid, or otoshibuta, a sheet of aluminum foil can be substituted), and simmer over low heat. For those of you who are making soup, cook for 2 hours. For those of you who aren't, cook between 3 and 4 hours.
6. The meat is perfectly cooked when a skewer can be inserted easily and cleanly into the meat. Leave the meat soaking in the liquid overnight (this is crucial).
7. Remove the meat from the liquid, wrap in cling wrap, and refrigerate.
8. It's easier to cut when chilled. Serve in ramen or over rice, or as a snack with pickled bamboo shoots (menma) and ra-yu spicy sesame oil..
9. Here's what it looks like on ramen. I have a lot of ramen recipes on my page, so have a look.
10. This is chicken char siu on rice, garnished with pickled bamboo shoots, leftover broth, and sesame oil. The chicken is so tender, it's falling apart!
11. I made a dressing out of broth, soy sauce, black vinegar, and sesame oil, poured it over char siu and pickled bamboo shoots, and scattered a bunch of onions on top.
12. Note: Refrigerate the broth, remove the fat that rises to the surface, and you've got a great sauce. It's perfect for using as stock for stir fry or soup.

Roll up the meat, putting the thickest part inside, and wrap with cooking twine. If using chicken breasts, wrap and tie the same way. For those of you making ramen brothto go with this, slow-cook the meat for two hours. Sublime Tender Char Siu for Ramen step by step. Try to find meat with as little fat as possible.

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