Ramen Chashu How-to Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is the difference between Char Siu and chashu? ›

What is Chashu? Japanese have adapted the famous Chinese barbecued pork called Char Siu (叉燒) as chāshū (チャーシュー). Unlike the Chinese version which requires roasting over high heat, we prepare the meat by rolling it into a log and then braising it over low heat in a sauce seasoned with soy sauce, sake, and sugar.

To make Chashu, you braise pork belly in a delicious sauce on low heat for three to five hours. Not only does this leave the meat tender and juicy, but it also allows it to develop a fantastic flavor. This succulent meat is sometimes used in fried rice and noodle dishes, but primarily Chashu is used in ramen soups.

Chashu pork is most commonly made using pork belly, which helps it get to that super delicious, melt-in-your-mouth level of tender thanks to the fat content. If you can't get your hands on pork belly though, you can use pork shoulder or pork loin for your chashu pork.

Kakuni is similar to chashu in that it's simmered pork belly, but this version comes in chunks and is modeled after the Chinese method of red braising. Bacon can be sliced and added to the simmering broth, or stir-fried briefly before topping the bowl.

Hoisin sauce

The original sauce uses fermented soybean paste which is quite tricky to find. I cannot always find it, so instead, I use hoisin sauce which is more widely available. Hoisin sauce adds a kick of umami and a subtle tanginess. You can use store-bought or follow my recipe to make your own hoisin sauce.

The red color of char siu traditionally comes from red fermented bean curd, or lam yuh. It doesn't give a very bright, vibrant red, but more of a natural redwood-looking hue. To get a very vibrant red color, most Chinese BBQ stalls add red food coloring.

It's also known as Wood Ear Mushroom, “common ear fungus,” and “ear fungus” in some locations. In ramen cups, you will find kikurage has a chewy texture. It's known for absorbing the liquid in the ramen and adopting the taste in a lovely liquid bite.

Pork belly ranks high in collagen content, a protein crucial for maintaining healthy skin, joints, and connective tissues. Including collagen-rich foods like pork belly in your diet can contribute to the overall health and elasticity of your skin, and may even have anti-aging benefits.

Ramen is a Japanese adaptation of Chinese wheat noodle soups. It is first recorded to have appeared in Yokohama Chinatown in the early 20th century.

Rib Chop: Cut from the rib section of the loin, these chops have a relatively high fat content, rendering them flavorful and unlikely to dry out during cooking. They are a favorite in the test kitchen. These chops are easily identified by the bone that runs along one side and the one large eye of loin muscle.

What vegetables go in ramen? ›

Adding Vegetables to Instant Ramen

But it's pretty simple to add a bit of roughage to your starch. Quick-cooking vegetables like baby spinach, romaine lettuce, bean sprouts, thinly sliced cabbage, watercress, and scallions (amongst others) can be stirred into the soup right before serving.

Top Sirloin Steak takes ramen to new heights. Use the pan size specified in the recipe. If the pan is too small, the beef will be crowded and browning will be inhibited. If the pan is too large, overcooking may result.

Chashu, also called yakibuta and nibuta, is a Japanese braised pork dish. It's that savory, fatty, and juicy round slice of meat that you often find on top of ramen. Chashu is usually the first bite ramen lovers take before picking up the noodles or sipping the broth.

Today is all about what is perhaps my favorite part of a bowl of ramen: the tender, salty, sweet, fatty, melt-in-your-mouth slices of braised pork belly known as chashu. It's a component of a perfect bowl of ramen that's all-too-often overlooked at restaurants.

Deep fried tofu is a great source of protein and an alternative to chashu. The crispy-on-the-outside-fluffy-on-the-inside texture enhances the flavor of the ramen. In addition, extra fried tofu absorbs the broth well, allowing for the taste of the ramen to shine.

Succulent pork belly marinated in a sweet and sticky Malaysian-style sauce, then grilled or roasted to perfection for a delicious and flavorful meal.

Pork is literally just “the meat of a pig” in the most general sense. Char siu is the anglicized rendering of the name of a Cantonese style of roasted pork (usually belly, back, loin, or neck), flavored with Chinese 5 spice and glazed with honey and red rice yeast that produces a rich, red color.

In Thailand, char siu is called mu daeng (Thai: หมูแดง, pronounced [mǔː dɛ̄ːŋ], "red pork") and in Cambodia it is called sach chrouk sa seev (Khmer: សាច់ជ្រូកសាស៉ីវ, sac cruuk sa səyv). In the Philippines, it is known as Chinese pork asado, but also referred to as cha siu.

Char siu is Chinese restaurant-style pork with a deep red, sweet and sticky coating. Char siu literally means "fork roast" and refers to the traditional method of cooking this dish by which strips of seasoned pork were skewered with long forks and roasted in a covered oven or over a fire.