RAMEN SCHOOL #2 | Three Styles of Chashu for Ramen | ラーメン用チャーシュー3種類の作り方
ฝัง
- เผยแพร่เมื่อ 7 ก.พ. 2025
- We're continuing our Ramen School series and moving on to toppings. The most popular topping for ramen is "chashu", thinly sliced sweet soy-braised pork.
In this video we'll go through three different cuts of chashu, including the popular rolled chashu that you might have seen on many different bowls of ramen.
Full recipe: adamliaw.com/re...
For more Asian food inspiration follow me on Instagram: / adamliaw
Musicbed SyncID: MB01XHOHW429U0A
Absolutely loved the video, Adam. There are hundreds of Chashu videos on TH-cam, but you still manage to create something that stands out. Love from Calcutta!
My most favourites channels on TH-cam are interacting, the crossover i never knew I needed
Oh my two of my favourites here.
In case anyone’s wondering why “se” is for “shoyu”, it’s not a cheat but classical spelling. The “sho” sound is now written as しょ using the small よ (yo), but before we started doing it, we used せ instead. せうゆ and しょうゆ are both pronounced shoyu, just the former being more historical.
neat, thanks for sharing
wow
Damn, I remember watching you cook and win in Masterchef Australia YEARS ago, glad to see your passiong for food is still alive, long time fan
This channel is such a hidden gem. And that chashu looks amaaaaazing
this channel quickly becoming my fav cooking channel. most of the reason is because he's using metric.
Sometimes it's the small things, like using the metric system, used by literally everyone but the USA and some other lesser known country.
As an American, I'm enjoying using metric. We're bound to switch one of these days...
@@BrownHawk84 The USA has had many moments where it tried to change to metric but it always failed, last time it got itself into the 1st or 2nd WW and the plan got quickly scraped.
@@bersK00 That's disappointing. Being American, it's tiring hearing the "everyone but the USA" remark and honestly, I'd rather go with the masses in this case - switch us to metric. It'll be really messy though (story of something going to space and calculations being in metric and 'Murican screwing things up) but I feel it's only going to get worse in the future the longer this is delayed as technology and precision comes to play. The more tech that's invented, the deeper the US Standard of Measurement is rooted. My opinion.
@@lichee12 About that story, the 3rd party that made the part that messed up the whole mission was not done by spec. The NASA had requested the unit to work with Imperial units but the 3rd party, being from outside the US, had failed to comply with that request. The weird thing about this story is pretty much everything science based ( physics, etc. ) in the US uses metric units mostly.
This guy is knowledgable and has a great delivery. Cooking is about enjoyment. He gets that.
I love how you explain everything in a way it can make sense to anyone. You're a great teacher.
Impressed by this Adam's legit ramen knowledge. Loving this series!
Ayy way of Ramen
I think this is the 10th time I am watching the ramen school videos, I already know tons about ramen given thats what I do. But for some reason, just listening to your voice and seeing you making and talking about ramen is like meditation. If you read this Adam, thank you for your videos!
Adam, thank you much. Because of your teaching methods, I am able to enjoy cooking. You walk step by step slowly and explain to us in detail for a beginner like myself. Unlike “chefs” in TH-cam move so fast like they are in hurry to leave. Your videos give me the confidence to buy your book, which I normal don’t like waste money on cooking books. But the way you explain in detail in video I think I can follow the recipe on your book
I tried to cook the pork neck following your recipe, and I found it simple and very useful, instead of using regular pot , I used the pressure cooker . 2 hours for extra tenderness and the flavor was spectacular. This recipe is also good to make your own experimenting , adding other ingredients , exploring , but can be used as a very solid base recipe.
Congratulations also for your way to explain things , I found it very clear and friendly. As a final feedback I can only tell you that every time I cook pork for ramen I play your video.
Keep well man. Great job👏🏽👏🏽👏🏽👏🏽
I kind of just want to give you a big hug. Your passion for the art of ramen is admirable and inspiring.
Mate! Keep up the good work, I love how you explain and teach, rather then just saying “here is the recipe! Now copy me”
5STARS!!!
Pro tip, tie in the middle first, then the ends, then in between. Even pressure. That said, this is easily my new favorite cooking channel. Way to go Adam!
What an amazing dish!!!! What a wonderful experience to see you making this dish with so much care and love. I always loved this dish but never realist was more than a piece of art!!!👏👏👏🙌🙌🙌
There are so many terrible ramen videos online, very refreshing to see one that has this depth of knowledge for history and variety of technique as well as movements in the current culinary setting. The production value is great as well and there is no gimmick or anything to turn me off of the video. Just a very clean, well done, relaxing video.
Man this CRAZY INFORMTIVE some of the best information you can find. A deep dive into the art of ramen that is simplistic and still pay respect to classic ramen makers
Your voice is calm and clear your instructions concise and your tips are helpful. This is one of the better cooking shows on TH-cam. This is the only video I've seen but subscribed just because you seem to be an awesome teacher
Just found this hidden gem of a channel. I am a new fan and I love your content and the way you keep your viewers informed and make them learn along the way
It's like this guy talks directly to my soul. glad i found this channel.
Am I the only one that finds the voice and music soothing. Makes cooking so relaxing and motivational.. hahaha
Had two weeks in Japan then found this channel. Brilliant. Now have 10 litres of ramen stock in the freezer
Did you make the ramen stock with his recipe? I’m thinking about making it but I’m still searching for the perfect recipe.
@@beatrizsandoval4395 yes. A very clean stock. Follow it to the letter. You won’t be disappointed
Thank you Adam! I really like yor videos. Your calm voice, clear explanations and the background music are very soothing after a hard day. Well done!
I like the rolled version... Just because it looks so artfully pleasing
This guy really knows what he is talking about! Informative but succinct. Great camera, sound, and cuts.
Your videos were the ones that inspired me to create ramen from scratch, using your methods and other ideas I gleaned from Japanese videos. I have a rich tonkotsu stock ready, I’m making a version of the aromatic garlic oil using finely diced braised pork skin (which gets crispy) and a well flavoured tare to feed my wife and kids delicious ramen. Thank you for your fantastic presentation and clear methodology.
Cheers from Melbourne Australia 🇦🇺
I always appreciate a little history and science behind a dish. Thanks!
the videos on this Channel are oddly soothing. something about them makes for that. and then interesting information too.
Thought I would have to wait longer for the next episode. Very happy 😃
I know!! I'm so excited!!
The 2nd session of ramen class😊
Same!!
Beautiful video! It also really makes chashu, and the broth, very approachable for me.
That Royal Oak is beautiful while cooking. Brings out the true chef nature to rock a nice wriststrap and cook with heart.
Why isn't every single living soul subscribed to this really it's amazing!
I’ve been trying to figure out how a local ramen place made such good pork belly and thanks to this I finally understand.
Before this, I was just frying the pork belly. But after, I finally made succulent pork belly worthy for a proper ramen bowl. I would’ve never thought of preparing the meat like that (didn’t know what braising was).
Thank you so much for this series. I have learned so much yet still have more to learn.
*bows low*
Hey Adam! I love the ikigai of Discipline and Creative Freedom!! I am using Speck, carrot, spring onion, and dried forest mushrooms because I have them on hand. I have been a slave to a recipe for a long time, but am finding your school quite liberating. Cheers!!!
Oh my goodness. This is so simple. Thank you so much for sharing
Dude.. wish i could hug you 🤣🤣 👌👌 my God.Very simple;straight to the point explanation.. wow;i'm a bit emotional right now;ain't even gonna deny it 🤣🤣🤣 thanks;man. I have already made the arimatic oils wich i learned from "Alex the French guy cooking" and now i'm gonna follow your process.. thank you very much! If i get all the ingredients;i might be able to do this nex weekend.This would make me very happy.
Not only a great channel. A fantastic watch collection from what I’ve seen. Gorgeous AP!
I've watched this video several times, and tonight I'm finally giving this a shot. Oi; I'm so excited for the broth I'll get out of this.
How did it go?
@@Guadi-bi4vh It went wonderful. I didn't follow Adam's advice regarding having the butcher cut the skin off. I had to do that myself, and it was not easy at all. After I cut the skin off, I had to cut off the excess meat that was still attached to the skin. I just tossed those trimmings into the pot. I only did the rolled pork belly, but after this bowl of ramen I'm eating as I type this, we're headed to look for some pork neck and some more pork belly. Then I used the juices to cure some eggs. I learned through a process that "XL" require closer to 7 minutes of boil time. The longest stretch was waiting for the pork to cool down completely before putting it in the fridge. Considering I only used one meat and not three, I didn't change the recipe at all.
@@BrownHawk84 Awesome. Glad it went deliciously for you. Gotta make sure to ask the butcher to take thay extra step 😂.
Thank you for the update and enjoy your meals.
@@Guadi-bi4vh Honestly, there was a language barrier between the butcher and I. I went to a local Asian market. When I asked him if he could cut the skin off, he responded, "Yes, skin," and kinda slapped the product. I responded with, "Could you cut it off for me? I don't want the skin," and I kinda made some awkward cutting motion with my hand and he just nodded and didn't move. So I happily said thank you, grabbed the product, and walked away.
This host really have a Bob Ross vibe. Love it
iSim0641 this is your stock, you get to create it. If you want to add a tree then go ahead.
This series keeps getting better, thank you!
Dude you rock. Thank you for making our lives so much better! Love the thoughtful, warm presentation.
He's so calming to watch 😍
You’re such a wonderfully, talented and passionate cook to not say teacher. You’re channel is a marvel and so you are.
I am loving this Ramen School series 👍. I thought I could make a good Ramen before but you are helping me to take it to a whole new level 👌.
Man, I love your videos, I have tried your recipes and they taste amazing. You really know how to make these so that I can understand and follow easily. Thank you.
I like your tutorials. U really look like you put ur life into making ramen. i see the passion.
amazing work. Perfectly explained. Your video was a real pleasure to watch all the way through.
I am loving these video's i wish I would of found it earlier. Yet I will be enjoying it now!
I'm so happy I came upon you. Keep up the Passion brother
this is amazing, you look like you are having fun while you do all this work! I plan to watch all these videos multiple time!
Making the rolled pork belly version tonight for the first time ever attempting chashu pork. Wish me luck!
How was it?
@@kittyramos1421 Not bad. Tastes alright but had a bit more chew to it than I expected. I was hoping for a melt-in-my-mouth result after a low simmer of 1.5 hours but I didn't get that. I've never had pork belly before so I don't know if that was a realistic expectation given that cut of meat. Or maybe it needed to go longer, or shorter.
Wait this man has a YT channel? I thought after his japanese food documentary that that was it! omg I fell in love with those documentarys from long ago
I like this arc Adam, can't wait for the next on the dumpling series.
Thank you Adam. Your videos are inspirational. I so love your scientific approach to cooking. Thank you so so much
I love ramen. You don't get it anywhere near me, so I make my own. In the thousands of TH-cam videos I feel I've watched on making ramen, never have I watched such an informative, detailed, well presented, easy to follow and well produced video on the subject. I've just watched the ramen egg video, and now this one - and smashed that subscribe button. A great vid/channel/presenter!!
Although I like the information you're touting, the background music reminds me of a relaxing massage and I keep falling asleep while trying to watch this ramen series *_*
Very informative unlike others i've seen.
How do you know everything about EVERYTHING, Adam???? Appreciate your in-depth study of all the different cuisines you show us on your channel 🙌🏻
Very informative and entertaining. All the steps are also clearly explained. Good job
Amazing stuff, you really know what you are talking about and explain the reasons behind each decision you make. So many miserable home cooks sharing their misinterpretations of dishes.
I like how when it comes to Asian cooking Adam can go ultra in depth about how things are done and why it's done. But for European cooking he just says " they do it that way for roasting or something ".
Great stuff Adam going to give this method a try! Made chashu in a pressure cooker once, turned out pretty decent as well.
Hi Adam, love your videos! In my research regarding chashu, I found many recipes following pretty much similar steps as you, but with two main differences:
1. Most recipes recommend searing the pork belly before simmer/braise, how do you think this affects the recipe?
2. Also, many recipes use negi/scallion, ginger and sometimes garlic to braise and in a much lower level of liquid that is mostly Shoyu and sake with a little water. How do you think this affects the outcome of the recipe? Maybe a differently recipe altogether, more in the “kakuni zone?”
Thank you for your time ♥️🙏🏻
The best thing on youtube right now!
You make it look so easy and you explain everything very well, thank you.
I love ramen a lot and this series is very inspiring!! 🍜
So excited for this series 😁😁 always loved ramen and wanted to learn how to make it
His demeanor is calming🙏🏽
Absolutely brilliant and seemingly authentic method. Recently got into Ramen after watching Tampopo on home cinema. The braising liquid that is saved, what would you use it for? Tare maybe??
2nd video in the series did not disappoint!
Really appreciate the way you explain everything. Keep up the good work Adam!
Looking at you cooking ramen is bringing back the flavor of all the ramen I ate in Japan 🤤
Nice video, very well done.
Loved this can't wait to try this for ramen... maybe someone can answer a dumb question for me? Why boil the pork in the water over cooking it in the oven like with say Bánh Mì, sorry if that's a dumb question, I'm a little inexperienced when it comes to Chashu.
Something that Guga did was smoke the chashu. It's definitely not traditional by any means, but it looked so good that I want to try making chashu that way myself.
So solid dude. Thank you for sharing your vast knowledge. Looking forward to many more. Hope you make some bank, you deserve it.
Hey Adam, what traditional charshu is really depends on the region. For example Asahikawa Hokkaido, where I come from, pork rump is traditional and still mainstream.
You Sir are a saint for spreading this knowledge!
What could you use the leftover braising liquid for? Reuse for another batch of chashu?
Making chashu today! Thanks! New to your channel , loving your presentation and style.
Great video! I have started making my own butakakuni recently and almost can’t go back to what’s served to me in restaurants. My stuff is just better! (sometimes)
Great to get some more inspiration from your video.
You are my new favorite!
Thank you!
I'm making this for my birthday!
What a great cooking lesson!
4 a.m. watching how to cook pork for ramen.
Love the video. Love the watch !!
Love the channel! I have a question about the soy saces though. Is the dark soy sauce he uses koikuchi and the light Usikuchi? Not used to buy these things and want to be sure what to get.
i used this recipe and the chasu turned out amazing and the eggs too
Great clip Adam!!!! I'm even seeing Char sui done with chicken thigh now. It's all good I'm sure! HAHAHAHA
This is an amazing series. Always wanted to learn how to make ramen.
I love learning new recipes I've never heard of. Thanks! I subscribed.
wow you are so good! love your video!
Thank you - this was very helpful
Besides making the Ramen Eggs with the braising liquid, what else can one make with it?
Adam you are simply the best.... thank you.
Just a handy FYI. If you coat your fresh pork ( or chicken ) in corn starch, rub it in well, then rinse in water , it removes excess blood and makes a better tasting meat.
Just a few hours looked up "chashu" cause I saw it in a recipe and thought it was a translation of katsu. Lol. None of the info I found communicated the effects of different starting meats and techniques as well as this video, which magically showed up in my notifications right after, so thanks so much! Could you possibly do a lamb or beef variation sometime? I saw some recipes for it but they didn't seem very well-developed and I'd like your take. These meats might make things taste more heavy like the tonkatsu, but that's how I like it and I love the meat spiral layers!
Dear I think I'm in love with this dude.
My dear asked me if I had a man crush on him. I merely stated his passion is otherworldly. Need I say more?
This is awesome thank you. Definitely gonna use this info soon.
looks so nice i am craving a bowl of Ramen also thank you so of the back ground to the history of Ramen cheers
Cheers! Hopefully there will be a video on making Ramen Noodles from scratch
I'm hooked , great content.