Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, torched chashu (チャーシュー) and aji tamago (味卵). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Torched Chashu (チャーシュー) and Aji Tamago (味卵) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Torched Chashu (チャーシュー) and Aji Tamago (味卵) is something which I’ve loved my whole life. They are fine and they look wonderful.

Torched Chashu (チャーシュー) and Aji Tamago (味卵) is something that I have loved my whole life. Great recipe for Torched Chashu (チャーシュー) and Aji Tamago (味卵). This is a spin on a recipe from Just One Cookbook, but I had to make more of the sauce so I could also make ramen eggs (aji tamago) along with it. Torched Chashu (チャーシュー) and Aji Tamago (味卵): This is a spin on a recipe from Just One Cookbook, but I had to make more of the sauce so I could also make ramen eggs (aji tamago) along with it.

To begin with this recipe, we have to prepare a few components. You can cook torched chashu (チャーシュー) and aji tamago (味卵) using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Torched Chashu (チャーシュー) and Aji Tamago (味卵):

1. Make ready 1/2 kg pork belly
2. Take 1 thumb ginger
3. Make ready 1 cup mirin
4. Prepare 1 cup soy sauce
5. Get 2 cups water
6. Prepare 2 tbsp sugar
7. Get 4 eggs, boiled and peeled

Flavoured Soft Boiled Egg: 味玉卵 （あじたまたまご）, Ajitama Tamago. Dried fish and pork base broth, aji tamago, torched chashu, nori and spring onion. Grab a hunk of noodles using your chopsticks, dip them in the soup and enjoy! Pork and chicken stock base, poached chicken breast, leek oil, bokchoi, spring onion, leeks.

Steps to make Torched Chashu (チャーシュー) and Aji Tamago (味卵):

1. In a pan, fry the pork belly on all sides on high heat to sear all sides.
   1. In a pot, combine pork belly, soy sauce, mirin, sugar, ginger, and water. Bring to a boil on high heat skimming off the foam and scum. Lower the heat to low and let simmer for 1 hour, with a drop lid (otoshibuta) to let the flavours circulate.
2. Transfer pork and some of the cooking liquid to a zip plastic bag. Do likewise with the eggs. Let rest in the refrigerator for at least 8 hours.
3. When ready to serve, you can optionally sear the chashū with a blowtorch to enhance the flavour. Slice the eggs and serve with ramen.

Grab a hunk of noodles using your chopsticks, dip them in the soup and enjoy! Pork and chicken stock base, poached chicken breast, leek oil, bokchoi, spring onion, leeks. Soy sauce base, miso, bean sprout, buttered corn, chashu pork, spring onion. (Chaashu to tamago o tsukete kudasai masuka? チャーシューと卵を付けてくださいますか？ *Check the topping samples under "The Insider's Kitchen" for photos and translations. - How would you like your noodles and soup? (Men to suupu wa ikaga nasai masuka? 麺とスープはいかがなさいますか？) * Hard noodles (katai men 硬麺) Regular softness noodles (futsuu . トッピングの味卵もチャーシューも美味しくてお勧めです。特製つけめんには辛い特製つけめんもあります。とんこつ味噌ベースにスパイスを加えたパンチのあるつけめんです。 The Tokusei(special) tsukemen, which is a pork bone-based soup with the flavor of seafood, has a different taste than ramen. This is a traditional meat stew from the Philippines. Caldereta originated in Spain, and there doesn't seem to be that much substantial difference between this Philippine and the Spanish versions I've seen.

So that’s going to wrap it up with this special food torched chashu (チャーシュー) and aji tamago (味卵) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!