Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, chashu ramen. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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

To get started with this recipe, we have to first prepare a few ingredients. You can cook chashu ramen using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chashu Ramen:

1. Make ready Chashu meat
2. Prepare 500 g pork belly
3. Get 1 cup sugar
4. Take 1 1/2 cups soy sauce
5. Take 1 1/2 cups mirin
6. Prepare 1 1/2 cups sake
7. Prepare 4 oz ginger, peeled and sliced
8. Get 2 cloves garlic
9. Get 2 stems spring onion, cut into 2 inches
10. Get 3 cups water
11. Make ready Soup base
12. Get 6 cups soya or cashew milk
13. Take 3 cups water
14. Get 2 chicken bouillon

The pork meat in ramen is commonly called "Chashu" or "Cha Shu" and it means grilled or fried pork. Chashu is the Chinese reading of Kanji script 焼豚 but it can also be read as Yakibuta in Japanese. Despite the kanji reading of "yaki", which means grilled or fried, the pork meat you usually find in ramen is more like a braised pork in a soy sauce base. Ramen is a world-famous Japanese noodle soup, but the dish of thin wheat noodles in a rich pork broth actually originated in China.

Steps to make Chashu Ramen:

1. Wash the pork belly and pat dry with paper towel. If you have a wider cut of pork belly, try to roll and tie it similar to a pork roast. Otherwise, a thicker slab of pork belly cut into 3 inches with wide will do. Parboil the pork and then discard the water.
2. In a separate pot, combine all the chashu meat ingredients and make sure the sugar have been dissolved. Put the meat into the mixture and turn on heat to high. Once it starts to boil, turn down heat to medium and simmer for 1 1/2 hours covered. - - Check the meat every 20 minutes and turn it so that all sides are adequately covered by the sauce. - - Depending if the meat is cooked thoroughly and soft, simmer over low for an additional 30 minutes.
3. After this, the sauce should have reduced significantly. I should be thick enough to cover the back of a spoon. If not simmer over medium until you have achieved the desired consistency.
4. Turn off heat and let cool. Place the pork in a separate resealable plastic bag with a few tablespoon of the sauce. Seal and refrigerate overnight. This will ensure that the pork maintains its form when you slice it to serving pieces.
5. To make the soup base, combine all ingredients and simmer for 10-15 minutes over medium low heat.
6. To serve, in a bowl add a tbsp of tsuyu, a tbsp of chasu sauce and a tsp of grated garlic. Add 1-2 cups of the soul base. Put the ramen noodles and top with slice of chasu pork belly. - - Garnish with bean sproats, bakchoy or baby spinach, shiitake mushroom and ajitsuke tamago.

Despite the kanji reading of "yaki", which means grilled or fried, the pork meat you usually find in ramen is more like a braised pork in a soy sauce base. Ramen is a world-famous Japanese noodle soup, but the dish of thin wheat noodles in a rich pork broth actually originated in China. Making the dish at home takes a little effort, but the results are well worth it - especially when you follow Larkin's recipe for chashu (Japanese braised pork belly). The key to any good ramen is in the stock you use, so make sure it's either the best quality. Chashu is a dish made with fatty pork belly braised or simmered in a soy based sauce.

So that is going to wrap it up with this special food chashu ramen recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!