📖PRINT RECIPE (レシピ詳細): onl.la/hZVggQc 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thank you for watching!! If you cook this, I recommend you to make a big batch, and freeze for it!! So you always have a great back-up member in the freezer!! I made chashu version of Oyakodon with the off cut chashu and the sauce, and it was great! So get creative, and let me know your idea in the comment section!! ご視聴ありがとうございました！ チャーシューはまとめて作って冷凍してくと非常に便利なので、お休みの日に多めに仕込んでおくのがお勧めです！！ 私は因みにこの端材とタレで親子丼もどきを作ってみましたが、これがまた美味しい！！ あなたの発想次第で料理の可能性は無限大！！ あなたのオリジナル活用法も、是非コメント欄でも教えて頂けると嬉しいです！！
Ohhh I just done it,I actually paired it with wanton noodles and the outcome is superb,sold out for lunch,just make half kilo of my pork belly since that's all I have ,but the nice thing the sauce I make more and probably will use for veggies and stew pork ..I'm so thankful to all your vedeos ..
@@louseninsuratos8501 Great news!!! I'm so glad that I could help you to make your happy moment!!!! I'll keep working hard to serve you good contents!! Hope you'll try other recipes too!!!👍
My Japanese friend used to call this “Japanese Bacon”. His family would serve it with eggs and potatoes and toast with coffee (minus all the sauce). So now I can say I’ve eaten Canadian, American, and Japanese bacon.
Some say math is the universal language, but I say cooking is up there too, warms heart and heals soul sharing delicious foods no matter where you from, or what your political view is. Thanks for sharing this. :')
Thanks Renpatsu!!!! I read your comment, And thinking about some kind of academic reply, But next moment I saw your name, and boooom!!!! I had a huge laugh 😂 I'm sure you know what it means 😂 Anyway, Thanks for the comment!!!
Lot's of recipes of chashu out there... This one is by far the best. When it comes to food I'd follow you with my eyes closed, I've never been disappointed. Thanks for your time and the precious advices you leave in each and every step !
For caramelizing, you can also use air fryer. I don't have an oven and it was hard to use a pan as the pork is heavy. Just leave the pork in the highest temperature for about 20 minutes on each sides.
Hi chef, I made this dish a few days ago, and it turned out very good. The taste was delicious. It was quite intimidating watching you made it, but I've got to give it a try and glad that I did, I'm so happy with the result. I've also made the ramen eggs (will leave a separate comment later). I want to say thank you for imparting and sharing your knowledge with us. Greatly appreciate it.
No worries Soteavy Som!!!! I know my recipes aren't easy or quick. It's because everyone else is already doing those thing. So I'm so glad you tried and liked my recipe!!
@@CHEFSLABO hola tesoro me acabo de subscribir y ya tienes una alumna nueva. Gracias por poner los subtítulos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas. Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo. Un saludo una alumna
I wanted to thank you so much for this recipe. I've now made it several times, always delicious even if I don't have all the ingredients on hand. You're a great teacher thank you so much !
Hey! Tried this today and it turned out real good! I just wanna say keep up the good work man, your recipes and videos are very easy for home cooks to follow!
Do you know if you can use anything other than sake, and if the non alcoholic version of mirin is ok? I live in Sweden were you can't get access to sake for cooking.
As a person with Cantonese roots, it warms my heart that our beloved cha siu is loved all over the world with a lot of different cultures having a slightly different interpretation.
Hey!! I tried this recipe and I can tell you that it is really good :] I didn’t have kombu with me so I swapped it out with some dried seaweed instead (the kind they use in miso soup) It’s still really really good!! Awesome recipe Chef Labo!! Looking forward to trying more of your recipes :]
I tried it, it's delicious! I only did two things differently, I used broth instead of water because I had just made some, and I put less sugar. Great recipe, thanks for teaching it, I will make it again!
i love チャーシュー too! stalkers of me always monitor my view and envy my desire and make situation not to eat. so so so nasty, nasty, nasty, i hate criminal childish greedy immoral harassment technology. i'm KanakoMatsuno
No worries Jacqueline!! I'm glad that you liked the channel!! I'll keep making good contents for you!! If you will be happy with it, it will connect to my happiness in future!!! WIN-WIN👍
Chef, we followed your step and finally made our first chashu. It is harder than it looks to roll the pork belly though. However, over all the process it’s not that hard to make and it’s definitely worth it. The frying part is quite messy. Luckily we fried it in the outdoor kitchen. Ended up with oil spatters all over the kitchen floor and also on the t-shirt. My husband refused to put it in the oven. He doesn’t believe you hahaha..! We will make the second one this weekend. Hopefully I can make him put the boiled pork roll in the oven this time.
I've been making a sad imitation of this without the braise and long soak in the sauce, for a quick addition to udon soups. Now that I've seen this recipe, I need to try making proper chashu! Thank you for posting this recipe, Chef! ありがとうございます！
This is one of the best method I've learned on how to cook pork belly, and the fact that you didn't use too much oil in cooking. I already loved it, so I subscribed to your channel.
I made this yesterday and finished the prep today … just want to say the flavours were to die for. Thank you so much for your recipe and all the tips and information … it tasted like the real deal (I.e. didn’t have that “bottle” / “packet” flavour) … so happy thank you 🙏🌸
I made it with a rolled roast pork (that is what I had in the freezer). I stuck it frozen into a slow cooker (croc pot) with the pot ingredients and let it cook overnight. So a different cut of meat and different boiling technique from yours, but it still turned out yummilicious 👍
Great news Yoyo!! I'm so glad that I could be part of your epic cooking day!!😉 I'll be so glad if you keep using kombu!!👍 So I can be part of the help for Japanese traditional marine industry😊
4:52. Is there a better way? Yes!! You can use a large wire collander to minimize spatter, or a clean kitchen towel. Alternately, a deep pan and lid work too.
📖PRINT RECIPE (レシピ詳細): onl.la/hZVggQc
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Please watch DOMINION ON TH-cam . I BEG you to watch it since you seem to be a good person.
Thank you for watching!! If you cook this, I recommend you to make a big batch, and freeze for it!!
So you always have a great back-up member in the freezer!! I made chashu version of Oyakodon with the off cut chashu and the sauce, and it was great! So get creative, and let me know your idea in the comment section!!
ご視聴ありがとうございました！
チャーシューはまとめて作って冷凍してくと非常に便利なので、お休みの日に多めに仕込んでおくのがお勧めです！！ 私は因みにこの端材とタレで親子丼もどきを作ってみましたが、これがまた美味しい！！
あなたの発想次第で料理の可能性は無限大！！ あなたのオリジナル活用法も、是非コメント欄でも教えて頂けると嬉しいです！！
Ohhh I just done it,I actually paired it with wanton noodles and the outcome is superb,sold out for lunch,just make half kilo of my pork belly since that's all I have ,but the nice thing the sauce I make more and probably will use for veggies and stew pork ..I'm so thankful to all your vedeos ..
@@louseninsuratos8501 Great news!!!
I'm so glad that I could help you to make your happy moment!!!!
I'll keep working hard to serve you good contents!! Hope you'll try other recipes too!!!👍
@@CHEFSLABO yes yes I will try another recipes if yours,thanks a lot for making it easy and yet the outcome is yummy..god bless
My Japanese friend used to call this “Japanese Bacon”. His family would serve it with eggs and potatoes and toast with coffee (minus all the sauce). So now I can say I’ve eaten Canadian, American, and Japanese bacon.
P
Some say math is the universal language, but I say cooking is up there too, warms heart and heals soul sharing delicious foods no matter where you from, or what your political view is. Thanks for sharing this. :')
Thanks Renpatsu!!!!
I read your comment,
And thinking about some kind of academic reply,
But next moment I saw your name,
and boooom!!!!
I had a huge laugh 😂
I'm sure you know what it means 😂
Anyway,
Thanks for the comment!!!
taliban hates this
totally agree👏
Cooking is not a language. I don't eat bats
Who tf says that
It was a mistake to watch it late at night. I ended buying all the ingredients online 😂 Can't wait to make ramen topped with this cha siu. Thank you!
😂😂😂
Lmao I did this with another one of his recipes and now I'm making a beef bowl at 11pm
LOL... that's what I'm watching right now... it's 4:02Am ...
Update : I tried it and I didn’t expect the broth to be that delicious. The kombu is absolutely game-changing. Thank you!
Lot's of recipes of chashu out there... This one is by far the best. When it comes to food I'd follow you with my eyes closed, I've never been disappointed. Thanks for your time and the precious advices you leave in each and every step !
For caramelizing, you can also use air fryer. I don't have an oven and it was hard to use a pan as the pork is heavy. Just leave the pork in the highest temperature for about 20 minutes on each sides.
What kind of oil were you using?
@@Kotoamatsukami6910 Nothing. Just poke some holes on the pork skin and the fat will come out.
I was thinking that thanks😂
I'm trying to do it today for for tomorrow's lunch ..good luck to Me hahaha
Thanks for trying lou senin suratos!!
Hope you had a good one!!!
You can do it its ez
@@mictianfollower2644 yes I manage to it ..up next will do it more and keep it so anytime I want ,just bring out slice then serve ...
@@louseninsuratos8501 noice
Hi chef, I made this dish a few days ago, and it turned out very good. The taste was delicious. It was quite intimidating watching you made it, but I've got to give it a try and glad that I did, I'm so happy with the result. I've also made the ramen eggs (will leave a separate comment later). I want to say thank you for imparting and sharing your knowledge with us. Greatly appreciate it.
No worries Soteavy Som!!!!
I know my recipes aren't easy or quick.
It's because everyone else is already doing those thing.
So I'm so glad you tried and liked my recipe!!
@@CHEFSLABO hola tesoro me acabo de subscribir y ya tienes una alumna nueva. Gracias por poner los subtítulos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas. Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo. Un saludo una alumna
I wanted to thank you so much for this recipe. I've now made it several times, always delicious even if I don't have all the ingredients on hand. You're a great teacher thank you so much !
Made this last week and now I'm making it again. It was soooo good. I think soaking the cooked pork overnight made all the difference.
This is great. I'm a Chashu snob in Japan. This is one of the best videos I've seen.
Hey! Tried this today and it turned out real good!
I just wanna say keep up the good work man, your recipes and videos are very easy for home cooks to follow!
Thank you chef’s LaBo❤👍
Cooking this for Christmas, thank you for posting!
very detail. Thank You. LOVE Japanese ChaShu 日本叉燒 & Japanese style Raman eggs 糖心蛋 & Ramen noodles.
It's delicious. We add whole cloves of garlic in the middle of the wrap.
I've been using this recipe since last year and I have to say, these methods make the most sense to me compared to most other recipes
Thanks for the kind word Zsolt The Gamer😉
Appreciate for leaving your comment👍
Do you know if you can use anything other than sake, and if the non alcoholic version of mirin is ok? I live in Sweden were you can't get access to sake for cooking.
This looks delicious. I'm very happy to find your channel!
As a person with Cantonese roots, it warms my heart that our beloved cha siu is loved all over the world with a lot of different cultures having a slightly different interpretation.
Thanks for the comment mason!!!
I love all kind of Chinese foods too!!!
I like your icon by the way!!!
Hell yeah. Cha siu is one of the best ways to cook ANY meat, imo.
There can’t be a person on this planet who eats pork that doesn’t adore cha siu!!!! It is one of the best flavoured meat dishes on Earth… 😂
Hey!! I tried this recipe and I can tell you that it is really good :]
I didn’t have kombu with me so I swapped it out with some dried seaweed instead (the kind they use in miso soup)
It’s still really really good!!
Awesome recipe Chef Labo!!
Looking forward to trying more of your recipes :]
I tried it, it's delicious! I only did two things differently, I used broth instead of water because I had just made some, and I put less sugar. Great recipe, thanks for teaching it, I will make it again!
I made this and added it to my ramen and it was amazing. This is my recipe now. I'll make it like this every time. Thank you, chef!
i love チャーシュー too! stalkers of me always monitor my view and envy my desire and make situation not to eat. so so so nasty, nasty, nasty, i hate criminal childish greedy immoral harassment technology. i'm KanakoMatsuno
even i recommended them live themselves they don't leave from my brain!!!!
This was great chef. I had to forcibly stop myself from eating the whole thing in one sitting when I finished making it.
Thankyouuuuu sooo much for sharing ! I got inspired and doing it now 😊!
Tasty & enticing dish, Chef ! Many thanks 😋 Kuma, from Barcelona
Thanks 4 sharing this recipe 👍
Love from Australia.
Your recipe makes this very accessible to everyday cooks! Thanks!
The best part is you have so much stock/cooking liquid left over that I use it for base for the inevitable ramen I make to go with the Chashu! :D
I’m a fan of your channel! ❤️❤️❤️ Thank you Chef
No worries Jacqueline!!
I'm glad that you liked the channel!!
I'll keep making good contents for you!!
If you will be happy with it, it will connect to my happiness in future!!! WIN-WIN👍
I would love to try the Cashuu Pork. And love the mini Gundams on the cooking table!
Doing that for sure, already in my grocery list for the weekend
No worries Lord DumDum!!
Hope you'll enjoy!!👍😉
This recipe is very good ☺️☺️😋😋
Hi , great channel and instructions.
Chashu is my Comfort food !
Thank you for the comment!!!
It's quite useful and delicious!! Please have a try on this New year holiday!!
Thank you for explaining your techniques. You are a great teacher!
NICE VIDEO. VERY GOOD PRESENTATION. (SMILING)
朝に見ているのですがお腹が減って死にそう。🤣チャーシューの作り方も知らなかったし美味しい卵の作り方も知らなかった。料理の腕には感銘を受けます
エッグスクランブルさん
コメントありがとうございます！！
いやいや、日本の著名な料理人の皆様に比べれば、
自分なんてまだまだです！
でも今回のレシピはとっても美味しいので
是非作ってみてくださいね！👍😉
Very detail, i love it, i'll try to make it once. Thank you very much
Chef, we followed your step and finally made our first chashu. It is harder than it looks to roll the pork belly though.
However, over all the process it’s not that hard to make and it’s definitely worth it. The frying part is quite messy. Luckily we fried it in the outdoor kitchen. Ended up with oil spatters all over the kitchen floor and also on the t-shirt.
My husband refused to put it in the oven. He doesn’t believe you hahaha..!
We will make the second one this weekend. Hopefully I can make him put the boiled pork roll in the oven this time.
If you want a slightly less messy way an Airfryer or Convection Oven can also brown the chashu perfectly!
Did you try the Oven a different time? Or did he agree to clean up the oil mess if by pan? Lol
This was so helpful! Made for all my mates and they loved it! Thank you a lot for sharing your skills!
That looks great. Thanks for sharing!
No worries David!!!!
Thanks for the comment!!!!!
Wow ang galing sarsp niyan full support here happy new year god bless ❤️
Nice recipe I love to taste it😋
I've been making a sad imitation of this without the braise and long soak in the sauce, for a quick addition to udon soups. Now that I've seen this recipe, I need to try making proper chashu! Thank you for posting this recipe, Chef! ありがとうございます！
That looks delicious! I will definitely try making this dish. Thank you Chef great job as usual!
Made this and had with homemade ramen today......
It was simply glorious!
Thatnk you for sharing this with us! 🤩👍
Quick breakfast before work
I made it yesterday. Very yummy. Thanks for sharing the recipe.
Came here to watch you cook yummy food. Left knowing how to weave pork like a pro.
Mate, that was awesome, you have a new fan and subscriber, cheers mate.
This is one of the best method I've learned on how to cook pork belly, and the fact that you didn't use too much oil in cooking. I already loved it, so I subscribed to your channel.
I like the recipe he is clean and they write in English every thing I have to do love it 😍👍👍👍👍👍👍👍👍👍👍👍
CHEF, thank you for the great lesson in techniques. I think i just go and eat outside now, faster for me.Coulnt wait for 2 days.Hehe.
I just want you to know, that i love everything you do. I have learned so many things from your videos. Take care always Chef, keep on cooking ♥️😘
Thanks Lulu!!!
I'll keep showing up for you!!
I like your name by the way!!
Nice video thanks your chashu looks tempting! Keep up your great videos!🌟
Thank you chef ! I just made this and it's absolutely amazing !
Looks really good and easy to make! I’ll have to prepare some chashu and put it in my ramen next time!
Thank you for the comment!!!
Please have a go, and have some play with it!!! The possibility for creations are endless! Enjoy!!!
Quite an excellent tutorial!
🤤 チャーシュー を 大好き！
Nice job!😀
Looks sooo delicious, I will try for sure!
looks amazing!
Look so delicious...wish you success always
Awesome! Thank you for the English caption in the video! =D
Just love your work. Subscribed!
Excellent. Love your explanation
Everygood instructions.
It's mouthwatering 😊
Omg, so glad to found you. Truly hidden gem 👍👍👍
Welcome to our community CC!!!
Thank you for the comment👍😉
Muchas gracias 😊
Love these videos, keep it goin
좋은 영상 잘 봤습니다 This recipe is really good
that fly was enjoying before 8:51 lol
Thanks for your recipe
yummy recipe i will surely try it
すごい美味しそう！
Hoooooooo... So that's how it's made 😮😮😮😮😮😮
素晴らしいです。
I like the style u cooking food.and i like word of yummy ..
A new subscriber. Just discovered the channel by recommend, Thank you! 🤤 And hungry Just watching video, appreciate all the great tips.
i also love to cook japanese well done love it
*That look yummy😋😋*
*Nice food, Nice Cooking, Nice Food and thank for sharing 👍👍😋😋*
I made this yesterday and finished the prep today … just want to say the flavours were to die for. Thank you so much for your recipe and all the tips and information … it tasted like the real deal (I.e. didn’t have that “bottle” / “packet” flavour) … so happy thank you 🙏🌸
I made it with a rolled roast pork (that is what I had in the freezer). I stuck it frozen into a slow cooker (croc pot) with the pot ingredients and let it cook overnight. So a different cut of meat and different boiling technique from yours, but it still turned out yummilicious 👍
Great news Yoyo!!
I'm so glad that I could be part of your epic cooking day!!😉
I'll be so glad if you keep using kombu!!👍
So I can be part of the help for Japanese traditional marine industry😊
Wow that looks good yummm
4:52. Is there a better way?
Yes!! You can use a large wire collander to minimize spatter, or a clean kitchen towel.
Alternately, a deep pan and lid work too.
Looks so good chashu pork recipe you made, thank you for sharing your recipe
I will definitely try this for sure!!! Thank you for sharing. 🤩👍🏼
Looks yummy😋😋
Yummy 😋 chef, thank you. I will definitely make this dish, it looks so good 🙏🙂.
Thanks for the comment Soteavy!!!
Hope you'll like it!! Please don't forget the ramen egg!!!
OMG it is so good though!!
👍 Thank you Chef ! Your cooking video is the BEST @ YT 👍
Wow so easy to follow recipe of pork chasu😍finally I can make one of this❤️thank you!!!!
I like your videos and thanks for sharing 👍👍👍
wow ! it look very tasty. Thanks for sharing
It was soooo detailed, def will get it right when i try to cook this
Nice one, thanks for sharing this recipe. Looks delicious
I might try it one day.
Im new here thank you for sharing your recipe
Tried the recipe and its 👍👍👍👍👍👏
Thank you so much for the video. I would follow it. Could you tell me when you took out the strings?
Great thank you👏👏👏