Ramen_Lord's Chashu might be the Best Chashu Ever (Recipe)
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- เผยแพร่เมื่อ 21 ก.ค. 2024
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Last week in my Naruto Ramen video ( • A Ramen Nerd makes Ich... ), I tested out a bunch of my buddy Mike's recipes. His chashu recipe was so good I asked him if I could just do it as its own video and he agreed. What's interesting about this recipe is the use of an oven which isn't super popular in Japan. This is kind of like a double chashu method as first you make a standard nibuta chashu (nikomi) then you roast it to caramelize the outside to add depth of flavor.
Ingredients:
Pork belly or pork shoulder
1 cup of water
1/2c soy sauce
1/4c mirin
1-2 Tbsp Brown sugar
1-2 cloves of garlic
Directions:
Add all ingredients into a pot and simmer for 1:30 to 2 hours or until your pork has cooked through and is nice and jiggly
let chashu sit on a wire rack for while you preheat your oven to 450 degrees Fahrenheit
when your oven is preheated, roast your chashu for 8-10 minutes or until it's nicely caramelized.
chill in a container with the braising liquid then slice to serve when cold - แนวปฏิบัติและการใช้ชีวิต
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Tip: Grill in a pan or torch, if you have one, the slice(s) of chashu before placing them in the bowl. It really makes the flavor pop with that little bit of char.
thankyou snoop , great idea
Watching this late at night atm and I'm hungry right now
Same here 😂
It’s the worst when you live with others and don’t wanna wake them up... or worse when you don’t have the tools to make it 😭
Same
Yeah, nothings open too
Making this right now for the second time. My kids and I loved it so much the first time that I don’t think I can have a ramen night anymore without making it!
I have to say that I ADORE the simplicity of this recipe, and the results speak for themselves. Soy sauce, a little mirin, a little garlic, a nice sear at the end. Just perfect. Cooking doesn't always have to be some extravaganza of ingredients and a bunch of complex techniques.
I made this a few weeks ago, and am making another batch right now. What a recipe; easy, minimal ingredients, and the results are very impressive. I love this one!
I’m so glad I found this channel! Love these videos!
When you get big please don’t up your production value too much. I’m not sure why but that’s when I usually stop watching a channel, but that may just be me.
I made this the other day. My husband really life it. Thank you for sharing this recipe.
Short and sweet and to the point, I love it.
That's amazing, thanks to you both for sharing that! Can't wait to try it!
I normally avoid food videos that say "the best" or "the perfect" but you've been honest on all your recipes, so this is one I will definitely try out!!! 👏🙏
Yeah I definitely try not to overhype things so for these times when I am blown away by something I can be honest about it
lmao like literally every Seonkyoung Longest video
Dude... I made it today, and charred it with a blowtorch... Easily the BEST chashu I've had! Big shout out to ramen lord AND the way of ramen. They helped step up my ramen game big time.
Got recommended this 4am in the morning and youtube knows how much of a sucker I am for simple recipes. Gotta try this sometime probably would taste great along with some rice and stir fried veggies
Wow. This is so much easier than the recipe I’ve used in the past. Can’t wait to try it!
Tried this recipe and it came out pretty good! Didn't think making chashu like this could be so easy!
Great video as always! Thank you for sharing !!
This was my favorite chashu yet. It is soft but not so soft that it falls apart when picking it up with chopsticks. It also absorbs a lot of flavor from the soup which my chashu doesn't normally do.
I've watched this video like 20 or 30 times and I've made this recipe like 3 or 4 times still absolutely amazing every time :)
I've made this three times now and it's so good every time! Super easy and very tender!
Preparing to my ramen in the morning, I’ll be making this along with it
Short and sweet. Thank you!
I’ve been using this recipe for the past 1 and a half! A few things I’ve done differently is; after rolling your pork belly out it in a hot pot a couple minute each side (I find this help to hold the chashu’a shape), then add your mixture of liquids and spices to the same pot, I like to add a leek that has been cut into quarters to the pot! Besides that I do everything the exact same! This is truly a delicious recipe
the simplicity here (of the recipe and the video) is great. i'll definitely be making a batch of this to slice and freeze
Yeah its great. Mike is the man.
I'm really loving your channel and podcast. Will definitely try this method. Keep it going dude!
Thanks very much!
I’m trying this right now! Excited to see how it turns out!
This is so great! Just making it again. Thanks a lot!
I have now used your tequniques to make the BEST ramen I have ever made. The tare, the chashu, the broth.. it rivals the ramen I get from the two michelin star chef here in my town. -chefs kiss- Thank you thank you thank you!!!
I tried this recipe last month for the first time ever. Absolutely delicious and exactly how I remember this dish when I had it in a Japanese ramen joint.
Doing it again today. Thanks WayofRamen and Ramen_Lord
Wow. Just amazing. No other words needed
I'd to look at the ingredients a couple of times, took a deep breath & thought....
LESS IS GOOD!
Having less ingredients is not a bad thing at all.... & probably the BEST.... 😘
What's good about this recipe- simple ways of preparing for home.
No, I don't have a sous vide cooker at home (if I do, likely I'll be staring at the cooker for ~8hours)....
Yes, I do have a torch (but too afraid to use it).... The oven is safer!!!!
Thanks for the recipe.... 😘😘😘
Peace indeed! I'm gonna give it a go. Thanks 😊
Made it once, now making it again. Game changer of a recipe
Makes my mouth watery 🤤🤤🤤🤤. Im totally making this in the week!
Oh yes! Will definitely try this.
I want to thank you and Ramen Lord for this recipe, since I keep coming back to it. I make it using a smaller pot and in half quantities, and then reserve the braising liquid afterwards -- some of it goes to cure eggs, and the rest goes to be used as shoyu in the Iida-san instant ramen hack, and between the chashu pork, ramen eggs, pork-infused shoyu, the green onions, and some nori, I've got *the best* low-to-no-effort ramen lunches now for work days.
Thanks very much for watching and trying it out!
How long does the liquid last in the fridge? I've made this before and was wondering how long it lasts
Thanks a lot for this recipe! I know it will make my wife very happy!
WOW. This is close to what I do. My recipe is slightly different. I add more soy sauce that half a cup, I also add quarter cup sake and odd ginger and spring onion to the mix. Also, sometimes, I add worcestershire sauce (three tea spoons). After I am done with it I always save it and add salt. I use it as tare for my tonkotsu ramen.
I keep coming back to this recipe. So bomb. Probably the best use of a $6 pork shoulder as well!
Liked and saved, definitely making this!!
I've cooked this like three times already, all with whatever cut of pork I happened to have lying around, and it is delicious every time, even on its own
Just made it today going to try it with some ramen hopefully Saturday
used this to make my first ever chashu, turned out amazing. thanks for sharing. this is my new go to pork recipe.
Good job man!
Thanks for all the great content mate, thanks to your videos I've been able to make some damn good ramen! Much love from England. 🇬🇧
Hey thank you for watching
I tried this last week, and it's extraordinary.
Thanks for trying it out
Making this right now! About to put in the fridge over night!!
I ate my last chashu today, so I might as well try this one next time. Looking forward to it
It's a good recipe so give it a try!
U made it sound very easy .... thank u
Really had no idea it was that simple to make. Gonna make me some chashu fired rice at some point.
Made some this way myself today it's chillin in the fridge
love that this means I don't have to sear it in a pan! apartment friendly!
yup its almost like a reverse sear haha
Looks amazing.. Nice video!
I thought the same thing when I watched his ig story about it, but I haven't had the chance to try this method out yet, I can't wait to try.. meanwhile, I'll keep enjoying watching other people making it ahah
It's super easy and its awesome. You should give it a try.
@@WayofRamen i tried it eventually and it came out great! That's my go to now. Once it's done I usually let it cool in the fridge overnight and cut very thin slices out of it. I then vacuum seal them with some of the cooking liquid and freeze them for future use 👍
cant wait to make this! 🤤👌🏼
made my own first Ramen (Tonkotsu) yesterday and added this Chashu to it. it was a blast. i tried Chasu sometime ago and it was a desaster but this was great. only problem. it was a small Chashu and last only one day ... or two bowls ;-)
Tried this today, it turn out really good 👍
This looks so easy i think I'm definitely going to try this.
its my go to chashu 95% of the time
I impulse bought a 3pk of the ichiran dry ramen the other day when I saw it at my local grocery store. I was gonna just buy pre-made chashu to top it with but this recipe seems easy enough so I may have a go at it
this looks incredibly easy!! I am wondering if i can use this for pork shoulder that's been cut up into squares, and follow this video with that? can't see why not.
Thanks for the awesome content !!!
Thanks for watching
I wonder how it would work in a sous vide, adding in the braising liquid to the bag while it cooks.
It's ChefPK!!! I love your shokugeki videos
That’s kinda what Binging with Babish did when he made tonkotsu ramen
You can use the Pork shoulder. At first you should brown/burn it from all sides an put it in a sip back with the Tare. In a Bowl of water you can press out the air. After that I prefer to put the full zip bag in a rice cooker with cooking/hot water. After 4 hours on the keep warm mode it should be done. After that it would be good if you put the zip back into the freezer for 24h.
@@TheRegeaton10 thanks for that. also 2nd browning before, great for steaks too. you can always do touch-up w a torch later.
probably be cooked well, but you would have to cook it in the oven, torch or pan since souvide food doesn't tend to look nice at all when cooked
Thanks man!
I always wondered what cuts of meat are in chinese and japanese food that makes it soooo incredibly tender. No matter what type of meat, pork, chicken, beef, it's almost always very soft and melts in your mouth.
Finally something simple enough to follow for my lazy butt. Will be trying this out tomorrow as my first chashu :)
Also, what would you personally want to add to the braising liquid if you were to use it as an ajitama tare?
Thank you I made it super good
Thanks a lot! Do you use the broth after the Chashu for a tare or a ramen broth itself?
Too many chashiu recipes make it seem like an ancient Chinese secret using mystical techniques. Love this quick and easy method, mahalo nui from Kailua. Used to live between Rice Park & lavender farm years ago, sure do miss Maui.
Ramen lord coming thru! Thanks for the info!
Yes ramen lord is our lord
@@WayofRamen hell yes he is 👑
🤤. Perso i live in Quebec and i use maple syrup as my sugar. The taste is out of this world
Two questions do you have a link for that stove top eyelet ? And a link for your those tongs you used to plate your ramen bowl
My girlfriend and I made this recipe last night for some ramen we made, and hoooo boy it's so melt in your mouth good.
Right on. Mike is the man coming up with these recipes.
Thanks to you, I am learning a lot.
Thanks for watching!
So easy and so good.
the sound effects remind me of early seasons of scrubs and also crack me up :D
Hi when you say put the Pork with the brazing liquid do you mean you add from your pot the brazing liquid or jusr what’s already on the pork?
What type of Shoyu brand is your typical go to? Like I like to use Kikkoman, but I'll use Aloha and Yamasa. I try myself to use low sodium so I have better control of the salt.
hey ryan, i tried this recipe and it came out great. i did let the chashu rest in the cooking liquid over night in the fridge and the liquid jellified, which gave me the idea of.... using this cooking liquid in/as a base for a tare? wouldnt it make sense to heat it, reduce it a bit (to get rid of the extra water), then add konbu, katsubushi, dried shitake and let steep? i feel bad otherwise for disposing all the other good indridients.
Looks great, what are your thoughts on adding star anise to the braise?
I have a question if I don't have a big oven like yours can I cut it up and pan fry it? Would the texture be different than putting in the oven ? Thank you.
It's such a surprisingly simple recipe
Yeah sometimes simple is best
Hey love your videos and all the content !! I had a question, why no preboil for this recipe? It looks so good btw!
This is a style of chashu called nikomi chashu or nibuta. There are a few ways to make chashu and cooking the pork directly in the soy sauce is one.
As compared to the Nikomi Chashu, the braising liquid differs by using mirin instead of cooking sake. I’ve tried this recipe before but have not tried the Nikomi Chashu method. How does the change affect the taste of the Chashu? Thanks
Can you do a video on how to make Ajitsuke Tamago? Your eggs in the last video looked like perfection!
What do you use the braising liquid for afterwards?
Way owes me a pan now!!:D
Would using the braising liquid from this recipe be an effective tare? And could they congealed fat be an aroma oil ?
I made this chashu but used a pressure cooker to render more fat for spicy oil garnish. Great recipe!
Can you tell me how you went about it? How long did you cook the pork for?
Can't wait to try this 🥩
Can you use the braising liquid towards broth for ramen?
As always, thanks so much for sharing, Ryan. I will give it ago in the coming week. Any meat roasted grabs my attention! :) I think it would be good if you could also explain more why do you think it is the best chashu in your opinion? What makes it standing it out amongst all others?
I think just the short roasting give it a depth of flavor that's missing from a lot of other chashu recipes.
Could we use the leftover braising liquid for a tare or anything?
EDIT: I used it to marinate and make my ajitamas. No waste!
I'm making this for a large dinner (2 cuts of pork belly at 5 lbs. each) so how would I up the ingredients to make this?
Thank you ..
Great video,
how should you heat it up when you want to serve it?
cooking this right now
Thank you
Opinions: sear before braise/boil, or sear after? both have advantages the way I see it
2:24 even Ichiraku puts more Chashu in a bowl
For me the best way to make Chashu is like Jun from Juns Kitchen. I tried before an other Recepie with the Porkbelly but it wasn't good. So I think for me to Sous Vide Cooking it the best and easiest way. Maybe will try your Recepie because it looks easier then my first try😅.
Greeting from Germany ❤️
"Or at least one that's sharper than mine." Haha same
Hahaha get a MAC knife and the recommended MAC sharpener. Or do like me and use a $2.69 knife made in China and just learn how to sharpen...
Do you have to reheat it once you take it out of the fridge?
Can you use the leftover sauce in the pan to make ramen tare?