So next we dive into the toppings for ramen. There aren’t really any rules here, you can top it with whatever you want, but there are a few classics.
Even within the realm of chashu there are many different methods and styles. I’ve done all types of pork parts, all types of methods, sous-vide, roast etc etc.
This is for 煮込み チャーシュー, braised chashu. For this method I will be using belly. Skin on is preferable for me but skinless is okay too.
pretty straight forwards really, simple braise. and I forgot to take pictures until the end so bear with me.
1. Make braising liquid. This is good for 1 roll, about 2- 3lbs of belly. Double if you’re doing more
1 cup water
1/2 c soy
1/4 mirin
1/4 sake
5 garlic cloves
1 thumb ginger
3 T brown augar
1/2 T hondashi powder
2. Roll and wrap belly nice and tight. Wish I had taken photos but you will get the idea in the last photo, or just look up pictures, it doesn’t need any fancy knots or clean ties. Ugly is okay as long as it’s tight.
3. Braise low and slow in covered pot on stove for 2-3 hours or until internal temp hits 190. Flip every 30 min to ensure the flavor gets in there. Don’t overdue it here, if the internal temp goes too far beyond this it can get dry.
4. This next part credit to @ramenlord. Pull out chashu and blast in hot oven (450) for 10 min. We’re looking for dark brown.
5. SAVE BRAISING LIQUID! We will use this for other fun stuff.
That’s it! Just make sure to cool it before you unwrap and cut it. Torch to serve if you want, but I like to gently warm it up in a pan on low. I will post some photos of it cut and served later down the road
Even within the realm of chashu there are many different methods and styles. I’ve done all types of pork parts, all types of methods, sous-vide, roast etc etc.
This is for 煮込み チャーシュー, braised chashu. For this method I will be using belly. Skin on is preferable for me but skinless is okay too.
pretty straight forwards really, simple braise. and I forgot to take pictures until the end so bear with me.
1. Make braising liquid. This is good for 1 roll, about 2- 3lbs of belly. Double if you’re doing more
1 cup water
1/2 c soy
1/4 mirin
1/4 sake
5 garlic cloves
1 thumb ginger
3 T brown augar
1/2 T hondashi powder
2. Roll and wrap belly nice and tight. Wish I had taken photos but you will get the idea in the last photo, or just look up pictures, it doesn’t need any fancy knots or clean ties. Ugly is okay as long as it’s tight.
3. Braise low and slow in covered pot on stove for 2-3 hours or until internal temp hits 190. Flip every 30 min to ensure the flavor gets in there. Don’t overdue it here, if the internal temp goes too far beyond this it can get dry.
4. This next part credit to @ramenlord. Pull out chashu and blast in hot oven (450) for 10 min. We’re looking for dark brown.
5. SAVE BRAISING LIQUID! We will use this for other fun stuff.
That’s it! Just make sure to cool it before you unwrap and cut it. Torch to serve if you want, but I like to gently warm it up in a pan on low. I will post some photos of it cut and served later down the road
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