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A Better Method to Make Chashu (bonus Chuuka Soba)
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- čas přidán 30. 07. 2024
- I tried a different method to make chashu and I think this is going to be my go-to way from now on for a few of reasons. 1. It tastes better than the old method I used to use. 2. You can make a lot of chashu and store it for whenever you need it. 3. The tare can be saved and used whenever you want to make chashu, making subsequent chashu sessions stupid easy. The pork belly I used in the video was too small so the final product doesn't look great, but it tasted great so please don't let that stop you from trying this out. It works with any size pork belly rolled or unrolled. I also used the braising liquid and the tare to make a bowl of Chuuka Soba (old style Shoyu Ramen). It was came out pretty awesome!
Old Nikomi Chashu Method: • HOW TO MAKE CHASHU FOR...
Original Japanese Recipe:
• 【タレ】某有名店秘伝のチャーシューダレのレシ...
• 【怒られる】某人気ラーメン店のチャーシューの...
Ingredients:
Pork belly (as much or as little as you want)
Water
Round onion
Green onion tops (green parts)
Garlic
Ginger
Tare:
360ml Shoyu
40g Sugar
10g Salt
5-6g MSG (optional the original recipe called for 10 but I went down)
A few cloves of garlic
10ml of Sake
Green onion tops (green part)
Method:
1. Combine all the ingredients for the tare in a pot a bring to a boil.
2. When it comes to a boil. keep it there for 2 minutes then turn of the heat and let it rest at room temperature overnight.
3. The next day add the pork, green onion tops, round onion, garlic and ginger to a pot of boiling water.
4. Skim off any scum that arises when the water comes back to a boil, cover and boil for 1-2.5 hours (depending on the size of the pork belly you have).
5. Remove the Pork and Aromatics from the braising liquid and you're left with a soup that can be used to make ramen or curry.
6. Mix 1 part braising liquid to 1 part tare to create the chashu marinade.
7. Add each piece of pork belly to a ziplock bag and add just enough marinade to cover each piece. Work it into the pork then remove the air from the bag using a bowl of water.
8. cool the bags of pork down in an ice bath then store in the freezer until you're ready to use it.
8. If frozen solid when you want to use it, partially defrost in the fridge and slice thinly.
Your channel has taught me how to make dishes I love and assumed required much more work than I originally thought. I can't wait to try these recipes next. Thank you so much!
Myousaku thanks very much for watching!
I'm doing Tonkotsu Ramen for my friends and I couldn't find a simple and effective recipe for Chashu. With this video you saved me, thank you so much!
Nice man! Good luck with your Tonkotsu!
About to try this recipe tomorrow, thank you for your incredibly informative channel!
Thanks to you I had the occasion to cook my very first ramen, and i have to say that it had a really surprising taste!! You really make ramen with everything and explain the only things people really need. Greetings from Italy!
Thanks for watching Nicola!
I made the tare, chashu and broth according to this video today and it honestly turned out great! It was my first time creating rāmen from fresh ingredients and I’m very happy with the result! It reminded me of the flavors I tasted while I was in Japan last year. Very easy yet very authentic. Thank you for this recipe!
Thanks very much for trying it out!
Thanks for this man. I've been making some make shift ramens at home but these videos sure provide a lot of helpful information. I usually make miso ramen but I have to try making shoyu sometime soon. Also that chashu, it looks amazing. Keep it up!
For how easy it was this delicious, I followed you're expect steps and loved it, after this I doubt ill be buying top ramen anymore
Oh my god man, I've watched almost half of all your videos and I just wanna say thanks for making the recipes look and feel easy and also for inspiring me to start making some homemade ramen. As for a video request, I've always loved those fire chicken ramen from Samyang and I would love it if there was a way to make my own. They're probably not the most authentic of ramen but would love to watch you make it! No worries if that's not possible, I'll still watch your videos and be a loyal subscriber :) Have a good one mate!
Thanks so much man! I've never heard of that but I'll try to check it out!
czcams.com/video/XiQqBTQO7ow/video.html
I watched this video the other day after I purchased some gochujang online and I must say, this doesn't taste exactly like those ramen, but it is very similar, yet the flavor is like 10 times better. I would rather eat these all day than buy Samyang Buldak ever again.
This recipe is awesome.
I Made the cha shu and fried as suggested by you and it turned out amazing.
Thank you The Way of Ramen for this gem!
Thanks very much for giving it a try!
Actually followed this receipe the other day but I used a corn cob as an aromatic while boiling the pork. I have to say that the flavor was amazing and just added a warming element to the body of the soup. It didnt taste like corn but that earthyness aspect was in there.. It created an awesome and full filling balance..
Thanks for this channel btw.. Your dishes are amazing as I prepare a good portion of them and they are a hit here at home.
this worked out quite good, I did the chashu and the chuuka soba and it was a lot simpler than I expected! thanks!
Thanks for trying it out!
Dude I’ve watched all your videos. Been working more and more to make better ramen at home. Been learning Japanese as well. I also have an interview at a ramen shop tomorrow morning. Wish me luck
I tried that out at the Weekend. It almost makes me angry how easy it is and how good it tastes. Meat was little bit overcooked, but for the 1st try i was very happy. And the Broth you can build with this is a dream. And our local Markets in Germany have pre-cooked Ramen. I think this will end up very often on my Table. Thanks for letting me graduate from Instant Ramen. 😍
Thanks very much for giving it a try!
Dude. I just found out your channel. You’re amazing!!
thanks for coming along! I'm still learning a bunch.
I finally made your ramen recipe yesterday. Wow! It was awesome! I made ramen several times in the past, with waaaay more ingredients and higher cooking time (up to 12 hours), but this one was way better than everything i did before (how is that possible? lol). I almost gave up on ramen, but you saved my life! Thanks!! :)
Thanks very much for giving it a try!
うまい!!! Thanks for sharing this! I tried a lot of Chashu recipes from different channels already and I always ended up with Chashu that was OK but somehow tough instead of the melt in your mouth type of Chashu. This method however is not only very easy, but also sooooooo delicious! The only problem is, that it is really hard to not eat all of it directly after I made it! :D
It is so おいしい!!! I also use the tare for making Ajitama! Thanks a lot! Greetings from Germany!
Really loving your videos!
Thank you very much! I just got to move back into my house so I'll be shooting more soon!
I think a "Newbie pantry setup for Ramen making video" would be kinda cool, just kinda go through the basic ingredients, recommend brands, discuss what to avoid and look for etc. I say this because I was originally gonna ask for a middle of the road (not ultra cheap not ultra expensive) soy sauce recommendation but then I didn't want to swamp you with other ingredient questions. Great channel btw.
I can definitely do that. Thanks for the suggestion
Great video! Just made a tonkotsu ramen and decided to do this chashu last minute and it turned out great for only an hours work! I used a pressure cooker to cook the belly first to speed things up.
Thanks for trying it out! Glad it worked out for you!
This looks great! I’ve been playing with a similar idea but using a pressure cooker to cook pork / spring onion / garlic / ginger in a braiding liquid with soy / sweet soy / sake. It’s a bit of a hybrid 1 pot method but it tastes great
Tried several recipes and this one was the best ! Can be done in batch and we don't waste anything, thanks again !
Thanks so much for giving it a try!
I made Tonkotsu Ramen the other weekend. It was a 12 hour cook for the pork bones 🦴 but so worth the effort! I really enjoy watching your videos.
Good job! Tonkotsu is no joke! Takes a long time to make.
The Way of Ramen I also add chicken carcasses to add to the umami Flavour. It was delicious and so gelatinous.... it was all eaten and gone in 3 days. I also made the Tare and the Chashu from scratch with runny eggs!!
Holy crap! I didn't realize it was that easy to make ramen! Dude thank you I'm making some this weekend!
There are lots of other recipes on the channel. This one is only ok because the tare isn't the best.
I've been really enjoying all your videos and they're all super high quality. I've been wondering what you would recommend to improve the mouth feel of the broth from the pork. Keep doing what your doing!
They didn't have the cuts that I needed so I had to get a different kind so this helped alot
Good job, sounds like a nice and easy ramen 👍🏻👍🏻😍
Markus Schwarz super easy if you already made the chashu.
Great video! I’m also thinking about cooking videos in the future, so really getting some inspiration here.
Yeah man go for it!
The Way of Ramen first need to edit and publish the like +20 videos that I have in my backlog. Tough to make time for editing these days.
What the hell this was too good for how easy it was. Thank you greatly.
Thanks very much for giving it a try!
@@WayofRamen now that I think about it, how much water exactly am I supposed to use when cooking the pork? Considering that I then use the result as the soup base I would think that is somewhat an important measurement.
just made my first ramen, i used chicken stock cubes instead of actual stock and it still works. Cant wait to make some char su
I went to H Mart yesterday and this works better for that method. Especially if your meat is cut appropriately.
Cool! Thanks for trying it out!
Made it today. Was delicious. Use some tare and broth and added some 6 min boiled eggs. Also added a lil hondashi to the broth. When cooking aromatic oil with green onions i also added garlic for more aroma.
Very cool
This is my favorite quick ramen :) I do it at least twice a month additionally topped with an egg.
why is this channel so good?
PlaguePriest88 thank you for such a kind comment. I have no idea why people like my videos lol
@@WayofRamen what's not to like? Great recipes, concise videos, no pretentiousness. I especially like it when you translate Japanese recipes. It demystified ramen for me, I always thought of it as something esoteric haha! Keep up the good work!
Dude! Thank you so much for this, and all your other videos too for that matter! You have inspired me to make homemade ramen again. :) This chashu recipe was super easy, and by far the most authentic tasting that I have ever made. I also made ramen from all the leftovers like you did, and it was fantastic! Tossed in some green onion, naruto, nori, medium boiled egg, menma, some enoki, and it was a full on ramen shop experience!
On another note, can you make a video on Niko Niku ramen? I’m not sure if it goes by any other names, but the broth base is made with roasted veggies (garlic, onion and carrots) as well as roasted pork bones (I used pork rib bones from a backyard bbq earlier in the week). I only made that once a few years ago, but it was really good! I’d love to see your take on it. :)
Thanks again for the inspiration!
Thanks so much for watching and trying it out!
I've been really enjoying your videos during these tumultuous times. I have to ask, what do you do with the leftover aromatics you use in your various steps of making the broths and braising soups?
This is fuxking brilliant
I just tried my chashu and its so damn good, thanks!
Thanks so much for trying it out!
I just tried this recipe and it turned out great! I replaced the pork belly with chicken breast tho, since I don't eat pork, but it also taste great with the Chuuka soba
I'll try this out today, hope it turns out good!
Good luck! Hope it turns out ok!
@@WayofRamen duuuude .... It's scary how good it was lol. I'm definitely gonna make more! Thanks for the content, I've been cooking many of your recipes as of late.
Thanks for your videos! Really inspiring to get back into ramen cooking! Have you ever tried Ginza Kagari ramen in Tokyo? I think they held a michelin star once but they have reopened recently. It is a chicken broth ramen that is super smooth. Perhaps something you could try for the next video? :)
Thanks very much for watching! I haven't gone to Japan since I really got into making ramen so there are tons of places I need to hit up next time I'm there. I am working on a tori paitan video though which I think that places specialty as well!
shoyu ramen is the only one i made so far. well at least traditionel xD last time i made lamb and dashi stock because thats what we had ar home. and it turned rather nice i must say :D thanks for your inspiration ;)
I'm using this recipe to make a Chuka Soba like you did with the leftovers.
Nice! It's a good way to not waste things.
I made a chintan ramen using ramen culture's videos but I'm soon going to make a tonkotsu and I am very excited
Nice man! Good luck!
Your vids are great. Pls to be keeping it up.
Thank you!
This may be a strange question X'D the music is real nice! where can I find the BGM that you use?
PS. definitely love your ramen recipes so much too.
Can you recommend the best store bought ramen noodles? Anything online in the US?
Sun noodles is probably the best widely available fresh stuff. As for dry ramen noodles, there is a packaged tonkotsu ramen by a company called 'itsuki' that is really good too. It's a Kyushu style tonkotsu. First time I tried it it made me question why I even bother making things from scratch lol
Sun noodles have preservatives and coloring. Anything more natural? Guess homemade.
Menraku is the most authentic.
Local Asian Store. I got like 3 or 4 of them down town near each other. They are kind of like houses packed with crap And this is a small town. Have you googled Asian stores in your area?
i have really liked some broths i have made with hens and wild gray ducks. some nice videos you are making thanks really like the ones where you translate a Japanese recipe to English i have yet to learn Japanese
Using ducks for ramen broth seems to be getting pretty popular. I still have to try it out. Thanks for watching!
So I live in South Florida, I wouldn’t say we’re very known for Ramen down here, however, I did find a Ramen Shop just 15 minutes away from my house. It’s called Shimuja, and now I had only tried a bowl of ramen once and was very disappointed.
I’ve been to Shimuja three times now and all the ramens I have tried have been delicious.
Thanks so much for the content, keep it going! Was this method for the chashu much better than the sous vide method?
It depends, I like this method better for pork belly, the sous vide was great for pork shoulder.
only issue i ran into was that i used a 2lb pork belly slab that i rolled and tied and it was difficult to coat in the marinade after. i think i managed it though next time im gonna cut it in half so i can get more surface area marinade action.
I like the shortcuts you show! It’s really clever! Are you from Hawaii? You sound like it.
Yep I'm from Hawaii
Hey, I hope you get a chance to read this. I love your videos and when I make these soups it genuinely brings me joy. The problem I have is the storage. How do you freeze the specific components and defrost them for cooking? The soups I struggle with mostly. If you could share some advice I would really appreciate it.
I personally cool down the soups quickly then store them in a gallon size freezer ziplock bag. This lets me store a relatively large amount of soup without taking up much space. Everything else I kind of just freezer in ziplock bags too. The chashu I keep frozen and just leave it in the fridge for a day before to defrost.
Or you could smoke it covered in paprika. serve this on sour dough bread with sliced reddish and salt. I am Hungarian if that's not obvious lol, but really that stuff is so good!
Thanks for the convenient and delicious recipe man! Was just wondering how you can tell the pork is done- I wasn’t quite sure how you could tell that the pork was done by wiggling it and I don’t wanna overcook it when I try it with different cuts of pork. Thanks in advance, loving your vids 👊🏼
Thanks for watching! Its kind of a feel thing. When its done, it should be super soft and jiggly, but it shouldn't be falling apart instantly when you shake it.
Keep it up! 👍
Thank you Al!
Tips on obtaining fresh/frozen Ramen noodles? What am I looking for in the stores?
it looks tasty :D
Thanks very much for watching!
I really love ramen, but I recently bought a Takoyaki pan, and made Takoyaki for the first time... They turned out really well! I was so happy!
nice man! Takoyaki isn't easy to make. Every time I try, they get burned.
@@WayofRamen haha! I bought an electric machine, for £30 which is actually pretty good. I tried to not overcook them, because I quite the centre moist. When I've had them in restaurants, the centre is usually still ever so slightly liquid.
Doing this recipe as we speak - wish me luck!
Good luck! Sorry for the late reply! How was it?
@@WayofRamen I think I undercooked it, it was kinda tough. Will have to try again later.
Wow. It looks like the ramen soup just makes itself. So, I can make chashu and ramen at the same time. That is extremely cool. Can I ask what you do with remaining aromatic vegetables?
After making the soup, what do you do with the onion? like i try to make some other food with that onion but i didnt taste very good. So i trying to find another recipe instead of throwing it away.
This is awesome.
Could you quickly fry it before serving?
I think i didn't understand why ramen is a big deal - that's until i got my weipa order from japan! I think most instant noodle seasoning packs taste like crap. I learned that the key element in the broth is that it must be oily/fatty to really make it delicious. I've only tried with bacon toppings but man i'm excited to experiment and learn more :) Great videos!
PeQkz weipa is amazing. It’s a great first step up from instant ramen. Try making this chashu instead of bacon, you won’t regret it 🙂
Yeah package ramen is a joke once you've had a good bowl. But cheap, quick and somewhat tasty will always have a place.
badtz maru there are some packaged instant ramen that put a lot of ramen shops to shame. There is a kyushu style Tonkotsu dry instant ramen by a company called ‘Itsuki’ that is so good it makes me question why I spends days making it from scratch.
@@WayofRamen I wish we got those here. Here being Chicago, maybe I just don't know where to find good instant stuff but I do know the decent/good ramen/udon restaurants and am expanding my cooking recently, so your channel has become an instant favorite =D
I used this recipe to make Chashu and ramen with the leftovers + one of your recipes to make Ajitama and it turned out really delicious. The biggest disappointment was the bamboo shoots, I used some canned ones from the Asian section at Walmart and they just weren't as good as what I normally get at Ramen restaurants. Is there a brand you recommend looking for or a way to prepare the canned ones to make them better?
Hey, I wanted to try doing this, but we use a gas stove at home and boiling the meat for over a hour might be too costly for me. Would this work if I instead pressure cooked it?
👍👍👍
I made this, and it was good, but the tare came out WAY intense - I wonder if it's because of the shoyu I was using? I used the one that says "soup base for noodles", the stuff in the orange and yellow bottle....350ml of that almost blew my head off, so instead of doing 1:1 broth and tare, I had to go 4:1. That helped, but still was wicked intense. I LOVED the chashu though - that came out perfect, and it's really hard to not just keep cutting slices off and torching them and eating them one by one. And I totally get why you mentioned the Top Ramen stuff; it definitely tastes like what they were trying to approximate.
For the tare, is dark shoyu or light shoyu used? Great recipe
Hi, I would like to ask if I can sub shaoxing wine instead of sake? Or should I just skip the sake? I am gonna try the marutai instant ramen and I'm thinking of making an easy chashu with what I have (It's just an instant ramen so I dont want to make my chashu fancy).
Anyone - do you remove the skin from the pork belly before tying and boiling?
Me noob just puts pork belly strips in the oven, highest setting, highest slot, for about 30 minutes (or until about crispy outside, juicy inside)
I just season it with salt, but you can use whatever you want ofc
I've never been disappointed
If you were to not use sake because I don’t have any, what difference would it make?
Please make more videos again 😊
If i put tahini and swap out the chasu with ground pork would that be ok?
Is it possible to make a Chashu using beef?
I can’t eat pork, but was wondering if this method of cooking can be adapted with beef and non-pork ingredients.
great video! just a quick question i had the problem that the fat that holds the pork belly toghether was very loose after the cooking? did i cook it too long? im not quite sure
Might have gone too long. It should be very jiggly and soft but not falling apart.
Would the tare/oil/broth mixture be alright to freeze (at the 4:38 mark for instance) with slices of the chashu for a week or fortnight? If it's fine this would be a perfect recipe for me when my executive dysfunction hits hard - nearly all the prep for multiple servings could be done in a few hours on a weekend and it sounds _so_ much better than instant noodles.
Where do I get fresh ramen noodles?
Sun noodles at nearby Japanese market come with soup base and is kinda pricey just to use for noodles.
Get some angel hair pasta and add 1 tablespoon of baking soda while you're boiling the noodles. That will work in a pinch.
I had a video that I showed how to make noodles from scratch with baking soda but the measurements were wrong so I need to edit and re-upload. I need to work on my noodles anyway so maybe it was for the better 😅
I actually think I'm going to do this for my next video as it's a pretty common question. Thanks so much for the idea!
M starving now 🤣🤣
Thanks for watching!
I be want to see that curry episode
I just came back to say that if you’ve never made a ramen before you should start here. Easy and tasty bowl of ramen. After slight changes it became my go to recipe
Ps.: the changes were the adition of a pork feet soup and some bonito stock powder (hondashi)
Which brand Shoyu do you recommended. The all taste very different. Thx
recently tried to make tori paitan broth with shio rare. it came out alright.
Just "alright"? What do you think kept it from awesome?
i think it was my bones to water ratio. i tried to boiled down to concentrate it some but it didn’t help much. maybe instead of chicken back bones i should just a whole chicken with meat instead. will retry soon.
How long do u think pork needs to cook if they presliced like 1cm thick
Hey I’ve seen some videos where they cook chashu in a rice cooker by putting it on the keep warm setting for 5 hours is that as good as this recipe?
Never tried that method, but there are tons of ways to make chashu. 5 hours in a rice cooker seems like it would work in theory. I'll give it a try one day.
I use an Instant Pot pressure cooker to make broth, but then take tenderloin in tare and cook it sous vide at 130°F overnight. It breaks down the connective tissue and is super soft and delicious.
Question slightly off-topic here. Do you ever freeze in your fresh noodles? As in, make a bigger batch, and freeze them in and thaw out when you need them?
I really enjoy your channel. Great videos!! Thanks a lot for making and sharing your knowledge.
2:21 can put the garlic and whole onion with their skins off?
Could you make a video of using that braising liquid to make a curry?
Definitely! That's what I did with it after! It was awesome
@@WayofRamen I'd love to see a curry video. My wife is in love with Japanese curry
Hi man, really love your channel..i would like to ask you, can you use leftover Tare from making Chashu to flavor your ramen broth? Thank you so much.
Yeah you can, I did in this video. It's not the best straight though so it might be better to adjust it with some other ingredients.
@@WayofRamen Thank you so much, wil try that..have a good day, Cheers!
Can you use the tare for ajitama eggs?
If you want more colour in your pork, you can add a little bit of dark soy sauce into the zip bag, not when cooking because the dark soy sauce loses its pigment with heat.
I usually get some color on the pork before serving by broiling it. I just forgot to do it in this video.
Dude, can I susbtitute chicken for pork belly, as chicken is most available in our locality and good in quality? Would it taste different?
From India
What's a good alternative for sake?? Can I use rice vinegar or mirin instead? Thanks
You can sub other types of alcohol for sake like whiskey or vodka diluted with water or just a dry white wine. If you can't drink alcohol, you can just leave it out.
@@WayofRamen omg thanks!! You actually replied, love ur channel btw. 🤍
Hey just wanted to ask if there was something other than sake that could substitute it because I don't have access to it
Hmm, that's a tough one. I've heard of some people using other types of alcohol like dry white wine or whiskey, but I personally have never tried it.
The Way of Ramen oh I meant I can't buy alcohol because I'm underage but thanks for the response :)
How much grape seed oil should be used? I've put this off because I was afraid I'd ruin it. Already had a couple problems like using salted porkbelly and having to make extra stock cuz I boiled all the liquid out with the pork the first time
For the aroma oil? Just use how ever much you think you'll need.
The best way is sous vide. It's not even a contest. The way that the collagen breaks down and leaves melt in your mouth pork is something to experience. I cook mine for 22 hours.
Sous vide is great too, especially for pork shoulder.
How long do you store your tare in the fridge? And what about the soup/stock?
Any advice on making Chashu for spicy miso ramen?
this chashu works for that
Can I use the Tare that I use for my yakitori?