Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sublime tender char siu for ramen. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sublime Tender Char Siu for Ramen is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Sublime Tender Char Siu for Ramen is something which I’ve loved my whole life. They’re fine and they look wonderful.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Sublime Tender Char Siu for Ramen step by step. Try to find meat with as little fat as possible.

To begin with this recipe, we must first prepare a few components. 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. Make ready 1 3/10 kg Pork belly block
2. Make ready 2 Chicken breast (see helpful hints)
3. Get 500 ml Soy sauce
4. Get 1000 ml Water
5. Prepare 200 ml Sake
6. Get 50 ml Mirin
7. Get 110 grams Sugar
8. Take 2 clove of garlic, 2 knobs of ginger Garlic, ginger
9. Get 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 instructions. Try to find meat with as little fat as possible.

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