Japanese Chashu. 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 Chasu as a topping for Ramen and other noodles, as well as Chasu over steamed rice in called Chashu Don, like a rice bowl. Now of course as the name suggests, this Ramen Pork Chashu is the most common ramen topping for a bowl of ramen noodles such as Shio ramen, Shoyu Ramen and Hiyashi Chuka, but you can also eat this as a main dish with rice.
I interviewed the talented butchers Jocelyn Guest and Erika Nakamura a while back, and whenever I think of the soft meat and softer fat of the belly chashu that appears to be standard here, I think of Guest saying, "I like to chew my meat." Well, I do, too. This Japanese Chashu recipe approximates Santouka Ramen's toroniku, made with pork cheek that's braised until meltingly tender. Recipe Chashu is a dish made of fattier cuts of pork that are braised over low heat for a very long time. You can cook Japanese Chashu using 3 ingredients and 4 steps. Here is how you cook it.
Ingredients of Japanese Chashu
- Prepare 0.5 Kg of Block Pork Belly.
- Prepare 1 of Leek.
- Prepare 1 knob of Ginger.
Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and. BBQ Pork Chashu JapanCentre Japanese Dinner,Lunch Main Meals. Click to rate this recipe: Make your own warming Asian-style meat course with this easy and succulent spiced pork chashu recipe.
Japanese Chashu step by step
- Cut off the outer skin with a sharp knife. Roll the meat into a roll and bound it together with a string”..
- Cut the Leek and Ginger. Add 3/4 cup of Sake, 3/4 cup of Soya Sauce and 1 cup of water and bring it to a light boil..
- Sear the meat roll on all sides for about 10min then add it to the boiling broth..
- Let the meat roll rest overnight in the fridge. Put it in a bag with some sauce. Cut the meat roll into thin slices and serve with your favourite Ramen..
Made from tender simmered pork belly, marinated in soy sauce and savoury spices, pork chashu is most. 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, as you can see the pictures below. If you want to make the chashu like. It's available in the Asian aisle of some major supermarkets or from an Asian grocery store. Japanese chashu gets its name from the bright red Chinese barbecued pork known as char siu—you know, the stuff you see hanging in windows or stuffed into steamed bao?—and it probably came to Japan from China around the same time that ramen itself did.