How to Make Chashu Pork (チャーシュー) Cooking Japanese recipe
How to Make Chashu Pork (チャーシュー) a Cooking Japanese recipe.
For many the best part of ramen is the melt-in-your-mouth slices of braised pork belly called Chashu (braised pork belly). The ramen pork is tender, salty, and sweet. It is a perfect compliment to a hot bowl of ramen.
💻RECIPE & INGREDIENTS:
Chashu originates from the Chinese barbecue pork called Char Sui. But as with many other things Chashu has gone through many changes to become a Staple of Japanese cuisine.
In this Cooking Japanese recipe we take a pork belly slab and roll it to create the shape that allows for proper cooking. They key to keeping the Chashu pork juicy is to roll and tie it tight.
A happy side effect of making Chashu is that the sauce is great for making Ramen Eggs. You can watch our Ramen Egg recipe and just replace the sauce.
Ramen Eggs
I hope you have a good time learning how to make Chashu at home. Please be sure to let us know how you like it. And as always, I hope you enjoy Cooking Japanese!
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Japanese Cookware
Shun Santoku Knife:
Cooking chopsticks:
Portable propane stove:
Tamagoyaki pan:
Grader:
Rice Cooker:
Mortar and Pestle Suribachi:
Essential Japanese Pantry
Sesame Oil 11oz:
Sesame Oil 5.5oz:
Soy Sauce:
Mirin:
Rice Vinegar:
Cooking Sake:
Miso Paste:
Dashi Packet:
Shiro dashi:
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I just made this and I want to cry. It was so good! So very tender and moist! I didnt roll it the most amazingly well but it was so good. I can't believe I was able to make something like this. Thank you so much for your recipe!
Merci pour cette excellente recette, et merci pour l'attention pédagogique : les différentes étapes sont bien identifiées, bien décrites. Continues !
Круто, дякую за рецепт!
Why cover with foil if you aren’t going to cover with lid?
I like this. Not complicated. All ingredients available for me.
Hi, thank you for sharing this recipe.. May I know is it necessary to cook for 2hours?
After chashu cooked …the chashu need soak with the sauce overnight ?
Can we use pressure cooker ?
We have the same Shun Knife! So glad to have found your channel
Wow oshiiiii soooooo. Cant wait to make chashu.
Perfect ! Easy to folllow,,, best vlog!🥰👍thankyou sir,,,💝
Is chastu pork fully cooked or undercooked?
Can you use the sauce for Ramen? Like cook some noodles, strain them, put them in a bowl and use the leftover sauce for the Ramen sauce? Then you add the soft boiled egg, the pork slices and some thin sliced green onion?
why am I doing this to myself? it's 1 am and I'm hungry
Am making this now:) I like that the sauce can be used to make the ramen eggs! how much of the sauce do i use for 4 eggs? Do i still have to add water? Thanks!
can someone tell me whats the reason we need to fry before boiling it? is it for color purpose or something else?
I made this yesterday and reserved the sauce to use to make ramen eggs, but the chashu sauce solidified in the fridge because of the collagen i think. Will it still work? Or do I maybe dilute it with some water first, and then soak the eggs? I'm just wondering whether or not the flavor will transfer to the eggs even if its gelled up. Thanks!
Is this regular leek or Chinese leek (Large green onion) ?
BGM？
Another great recipe I would like to try when I get back home from Tahoe. By the way, love the 旬 knife 🔪, that's the only knife I use, the best!
Oishi from 🇲🇨
is there any reason to cover it with foil when you are going to cover it with lid anyway?
Of all the chashu pork recipes, this the most that I like cause it looks so amazing and easy to make. Because I don't have slow cooker and pressure cooker. So this is very good, just regular pot 😁
And yes, videography is very good 👌🏼
You use a more reasonable level of soy sauce than other recipes I have seen. I read the book "Simply Ramen", which is worth reading, but the author's recipes produced chashu and other components that were so salty they were almost inedible. Thanks for this simple recipe and technique.
Hello i'mjapanese this 「chashu」 is very beautiful!! it looks delicious(＾ｐ＾)
great videography!
Could I use a slow cooker for this?
OMGEEE!!! I had no idea! Thank you for sharing how this type of chashu is prepared! I’m so excited, because I received an actual “otoshi buta” (the pink one with the pig face and the chopstick holes in the snout), from my son this past Christmas. Now I have something to use it on! Thank you!! ♥️
Time to make some ramen!
After making Chashu, use the sauce to make Ramen Eggs! See the video here: https://www.youtube.com/watch?v=C4HudRMB-fM