Melt-in-your-mouth Japanese Rolled Chashu for Ramen - Instant Pot Pressure Cooker
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- čas přidán 20. 10. 2017
- How to make Japanese Chashu in a pressure cooker (recipe):
iceorrice.com/rolled-chashu-fo...
**IMPORTANT NOTE: USE NON-STICK PAN FOR SEARING! DO NOT use Instant Pot for searing even though I mentioned in the video. I received feedback from a viewer (THANKS to Melissa) that the skin would stick to the IP.
Watch the rest of ramen series here:
- Ramen egg: • Shoyu Ramen (Soft Boil...
- Shoyu ramen: • Easy Instant Pot Shoyu...
- Miso ramen: • Instant Pot Miso Ramen...
---- (affiliate links below) ----
Instant Pot electric pressure cooker that I used: amzn.to/2yAt5YT
Japanese hot pot skimmer that I used: amzn.to/2ii1NUi
Ingredients:
500 g pork belly, skin on
1/2 cup soy sauce
4 slices ginger
1 cup water
1/2 cup cooking sake (amzn.to/2zU6w56)
4 garlic, crushed
1 leek
1/2 cup mirin (amzn.to/2izrDQM)
Chashu is a critical topping for many types of ramen and is often times the hardest thing to get right. When it’s done well, the sweet savory skin will melt in your mouth, adding a punch of flavor to the noodles. The fat will give the broth even more richness and the succulent meat will fall apart with the slightest bite. The chashu will accent and enhance a good bowl of ramen and make it great.
Andy and I like to visit some great ramen shops whenever we travel to other cities to taste different kinds of ramen. Traditional ramen shops often top their ramen with 2-3 pieces of chashu. Unlike Chinese chashu or “char siu” (barbecued pork), the Japanese chashu uses pork belly that is rolled into a long cylinder and slow cooked in a pork/chicken broth, then transferred to a soy-based broth that consists of soy sauce, sake, and mirin and cooked for hours, as you can see the pictures below. If you want to make the chashu like this, you have to ask your butcher for a special cut. But I was able to just buy the pre-cut ones (much smaller) from the Asian grocery stores and make it at home. - Jak na to + styl
This was awesome! I made this on Monday and it came out amazing! Got all kinds of props from the fam! Thanks!!
Made this today and plopped 4 cooked eggs into the broth to marinate before putting it all in the fridge for the night. Smells wonderful. So excited to try it tomorrow 👍
This was and has been a great recipe for my ramen! So good and so simple to do! Thanks for posting this!
I don't know how I ended up watching this, but I'm glad I did. Subbed.
The Chashu Pork Ramen you cook look delicious. Thank for sharing video.
I am sold to this channel... 😍
I can’t wait to try this myself.
I don't have a pressure cooker. But this food is sure making my mouth water.
I tried it! It’s great! Thanks for sharing!
Great recipe! Delicious and tastes just like the restaurants make!
I’ve watched this video 100 times. Best recipe on CZcams
Thank you so much!!!
Thank you so much Jesse. I always wondered how to do this. I've subscribed and am looking forward to viewing more.
Thank you Kelly! I'll be publishing more ramen videos. The next one is shoyu ramen egg. Stay tuned :)
This is legit!! I'm subbing.
Amazing recipe, and explained very well. Thank you!
The bf suggested me to go to the spa today..but after seeing this, I’m just going to go to the Korean market to buy all my ingredients and cook today! Craving some good ramen. Thank you! Subscribed.
Maria W awww, thanks for tuning in! ;) hope it turned out well!
That meat looks delious!,I have try this meat at a resturant and want to make it, now I see how it is prepared.This recipe was very easy to follow....
Thank you..great job!!
You're very welcome! The pressure cooker makes everything much easier too.
sis my mouth was watered!
Thanks for the upload, looks yummy :D
Made this and awesome, thank you for sharing!
Thanks, this looks so delicious 😋
Cant wait! Been looking for an easy and fast way to make Chashu! Thanks!
Instant pot is a game changer! We did it the old fashioned with braising and pressure cooking turned out to be not only faster, but even more tender.
@@IceorRice it really is! I have 3 pots lol! 3qt, 6qt and 8qt!
You explain very well.
Love your recipes
This video is a life-saver...cheers.
Made it twice already!! Love your recipe
Did you put it on seal or vent?
@@Hey_heaven seal 😊
Straight forward and easy to follow. I will try this. Thank you.
Please let us know how it turns out!
Yes the best receipe ..easy does it.thank you
Yummy thanks for the upload
Parboiling the chashu also makes for a more tender texture in the end. Going straight into soy with firm it up too much and make it chewy
Thanks it looks great
great technique and skills.
Very nice recipe! Thank you.
Love these videos
Eu fiz e ficou perfeito,uma delícia!!! Muito obrigada , você explica de forma muito prática e olha que eu não tenho domínio do inglês!!! Perfeito!!! I did it and it was perfect a delight! thank you very much, you explain in a very practical and easy way, and look that I don't speak English !!! I'm writing by the translator 🤩
Recipes are also on our website!
www.iceorrice.com/?wpupg_grid=recipes
Love it!
Very super mega cool thanks !!!
Yummy! Can’t wait to try this recipe out with an Instant Pot of my own. 😋🍜🥓🍥🥚🤤
The instant pot is a game changer!
I am looking forward to getting one! 🍲😁🍜
Great video!
Very nice! Thank you
Thanks for that! 🫶🏻 I was looking for a pressure cooker chashu recipe
Amazing 👏👏🤤
I making this tonight😋
that was a fantastic video!!!!
I just stumbled into this channel! Love the recipe! Btw has anyone told you your voice sounds alot like helens recipe? Love you both x
Thank you, Diana! No, I haven't heard of her channel before. Looks like a great channel for Vietnamese food! Subscribed!
Diana Zhang I agree, she sounds like Helen from danang cuisine
Yummy yummy thank you 🙏
Thank you! I love learning new food cultures and recipes. Can't wait to try it. I subscribed.
Amazing
This is great! Can you make a version with block chashu? Also, why do you not sear it first? A lot of recipes I've watched do that first. Just curious.
Mouth watering....
Looking great! Thx
Thank you for sharing :)
Thank you Looks so delicious 😋 well try to make some soon 😊
Let us know if you have any questions!
Thank you Jesse! I absolutely love ramen and my Instant pot. I've looked at other chashu recipes on CZcams and they seemed too complicated to bother so I've been resigned to enjoying my ramen at restaurants. Now, I am going to give this a try! I just made your ramen egg recipe and they are resting in the refrigerator. I am going to get the ingredients for the chashu now! Tomorrow I should have an amazing bowl of ramen at home thanks to you!
That sounds awesome! Make sure not to sear the pork in the Instant Pot. It's going to stick to the bottom of the pot. Let me know how it turns out or any questions. Good luck! :)
How did it turn out
It was delicious! I did have some difficulty finding a good cut of pork belly to work with rolling it. The first package ended up being slices not a solid piece. The second was not large enough to roll. We had to go to a butcher and request the cut we wanted, so I think this will be difficult to do on a regular basis. But I would certainly try to make this at least monthly!
Yeah, it's tricky sometimes to find a good cut of pork belly. We are lucky to have serveral Chinese grocery stores nearby so it's easy to find a good one. Thank you for trying the recipe, Kevin!
Nice....this ia my faforite food
U love this. Thanks so much
Just discovered your channel. love your videos :)
Thank you!
Another great video Jessie! Can I ask what background music did you use for this video?
Thanks, I use this website to get some of the bg music: motionarray.com/stock-music/inspired-day-50920
wow, looks easy and delicious, i noticed no rub or seasonings were used prior to rolling and tie up, what what you recommend or just follow the recipe thx.
Thanks for the receipe, it looks just like japanese Ramen restaurants! If you had no pressure cooker, how long would you cook it (boil or simmer?) in a regular pot?
hellsing269 it depends how thick is the cut. But I’d say at lease 4 hours. To make sure it’s tender, you can insert a bamboo stick into the center. If it easily come through, the pork is ready.
Subbed, such a great video
Thank you!!
Dear narrator’s voice: I love you
😊 lovely
Yummmmmmmm
HOW DO YOU ROLL A PERFECT CIRCLE WITH NOTHING STICKING OUT. AAAAAAAGGGGGHHHHH
Donald thats just it you cant. You just tie it as tight as u can and when the fat cools its almost fuses everything together.
Also the pork belly need to long instead of square. I found that most Chinese grocery store sell square shape which is very hard to roll.
Step 1, be Asian
IMO, repetition, observation, and revision. like anything else.
Perfecty umaiiii....
Congratulations !!! Exceptionally very delicious...
Parabéns !!! Excepcionalmente muito delicioso...
おめでとう ！！！ 非常に美味しい...
i tried making it once but the inside is tender but the skin remains chewy and though. do you experience the same thing?
Yes
How long should I cook in a regular pot instead of instant pot.
Would you please tell me what brand of pressure cooker you use? What is the size? Thanks
For the sake does it have to be cooking sake or any sake work? Also about how much sake do I use?
how long will chashu last in the fridge or can i freeze it?
Very nice 👍
Thank you!
Hi how if I want to use beef instead pork? can it be and which part should I use best. thanks.
Can I use a slow cooker instead?
🔥🔥🔥
Thanks for sharing! what is the weight of the park belly in your video? that's more than 500g right?
How did you make such great visual animation Ice or Rice? Like the percentage of weight loss graph. Thanks so much.
Thanks! My previous career path was graphic design and digital animation related :)
Thanks for the super quick reply :)
Yay! Thanks for trying the recipe!
well done! now I have to go to the butcher immediately, or else I will not find peace of mind this weekend!
I just have a normal pressure cooker without all the fancy stuff.
What timing do you suggest?
Or could you sous vide it?
just made this using a normal pressure cooker as well. i removed the skin on mine and cooked it for 40 minutes on the pressure cooker, since it was already super tender and could fall part. it tasted good but it wasn't melt in your mouth good. i dont know if it works out if you go for the 90 minutes as she suggested in the pressure cooker to be able to melt the collagen as with low and slow cooking.
@@benoevil of course it wasnt melting in your mouth. If you cut the fat of, you loose your most important protection for moisture (and the melting...)
@@SwissStrawberry yeah apparently they remove the skin after cooking it just before using a torch to give it color. Oh well. Next batch.
UGH I NEED RAMEN NOWWWWW
can i substitute shaoxing wine instead of sake? coz i already have it in my pantry..
Great recipe!
What are the exact dimensions of the piece of pork belly that you used?
I used about 9 inches by 7 inches, which ends up with a roll which fits perfectly into my Instant Pot.
This is bigger than the pork belly she used in this video, but a longer roll means you get more clean slices and less 'waste' - (the waste being the outside edges.. these bits are still delicious but not great for ramen because they are odd shaped and just fall apart)
If you reheat the slices, in a microwave, they will dry out extremely fast. It’s best to let the soup base heat the slices
Not if your microwave has a low power reheat function.
You can also add some sauce and use a container. That should prevent it from drying out a bit.
just put like 10 seconds then..
From what I gather from your video, if cooking a large piece of pork belly as you did then the pressure cooker is better than slow cooker but if you happen to have pork belly cut into thick slices, say 1 inch thick, then slow cooker overnight braising would be best?
Any opinion on using a kitchen torch to sear the faces?
Can I replace with rice wine if I can't find sake? How long to cookfor normal pot cos I doesn't have pressure cooker.
I love this! Is the two piece of pork belly from a 1lb piece cut in half (so each piece weights 0.5) or is each piece 1lb, totaling 2lb of pork belly? I ask because the description says "1lb of pork nelly" but these two pieces look huge like each is 1lb, not 0.5!
You're probably right :) I didn't weigh the pork belly to get the exact number. So as long as the soy broth submerges the pork belly, you're good. Thanks for pointing it out!
Can I freeze the pork for future use? It is too much work to cook just one or two of those, but I don't want the pork to loose flavour or have a weird texture because of the defrosting process
Yes, I slice the pork first, put them into small containers and freeze them (up to 2 months or so) so I can enjoy them anytime. They still taste great!
can we use an air fryer for this?
What time is Dinner?
Wow ada bluetooth nya. Awesome
Se ve espectacular q delicia
Thanks 👍🇳🇵
What size was the pork bellie? It looks good.
When are you opening a restaurant in Cleveland?
No, we've never considered that, but do plan to have an online shop soon :)
I know how to cook ...would u like to be my partner ...?
Not creepy at all bro.....
I wonder if it'll turn out better if cooked using a sous vide. I'm very tempted to buy one and try.
you can sous vide it, but you’re looking at anything from a 12-24 hour cook for good results. If youre looking to buy an immersion one, Id highly recommend Joule. I’ve been through two Anova’s but they seem to break easily from the water vapour. Joule is much more compact and faster too heat up too
Do you release the steam or do natural release of your instant pot?
Normally I would do a natural release. So I don't have to clean up the valve because the foam would shoot out through the valve sometimes.
Hi Jessie,
Can you tell me the size of your IP? My pork belly barely fit both in my pot, my is 6 qt. Also, was it dark soya sauce you used or light? Mine did not come out dark like yours. :(
Cindy Yan mine is the same as yours. I use light soy sauce :)
Has anyone tried this with a regular stovetop pressure cooker? If yes, should I still cook it for 90 mins like in the video or should adjust it to a shorter cooking time?
I work in a ramen place, using the biggest regular pressure cookers. When the pressure cooker dial comes up to 15, cook for 90 mins. We freeze over nite, run a torch over the pieces thaw & slice. Terrible job-pressure cookers across the kitchen, behind a divider & the pressure can go up, or down as it doesn't hold like a Insta pot. Constant walking bk & forth to ck so it doesn't blow.
could this be done on a stove top in a pot on low cooking time?
yes, gentle simmer for 3-4 hours. Insert a chopstick into the center and if there's little resistance, the pork is super tender and can be taken out.
En español x favor se ve muy rico pero no entiendo bien algunas cosas gracias