Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, japanese chashu. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Japanese Chashu is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Japanese Chashu is something which I have loved my whole life. They are fine and they look wonderful.
Book your Hotel in Choshi online. Browse Our Great Selection of Books & Get Free UK Delivery on Eligible Orders! Chashu is a dish made from fatty cuts of pork slow-braised or roasted until they are juicy enough to simply melt in your mouth. Based on the Chinese BBQ pork dish Char Siu, Japanese chashu is typically marinated in traditional ingredients like soy sauce, sake and sugar and braised/roasted at low temperatures.
To get started with this particular recipe, we must first prepare a few components. You can have japanese chashu using 3 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Chashu:
- Prepare 0.5 Kg Block Pork Belly
- Prepare 1 Leek
- Prepare 1 knob Ginger
Click to rate this recipe: Make your own warming Asian-style meat course with this easy and succulent spiced pork chashu recipe. Made from tender simmered pork belly, marinated in soy sauce and savoury spices, pork chashu is most commonly used as a topping on ramen noodles. Put the boiled eggs in the chashu broth. Bring the broth to a boil and keep boiling it until it gets more viscous.
Instructions to make Japanese Chashu:
- Cut off the outer skin with a sharp knife. Roll the meat into a roll and bound it together with a string”.
1. 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.
1. 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.
Put the boiled eggs in the chashu broth. Bring the broth to a boil and keep boiling it until it gets more viscous. This thickened sauce is great to pour on the chashu pork. This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs. Lay pork belly on cutting board and roll up lengthwise, with skin facing out.
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