How to Make Chashu (Japanese Braised Pork Belly) (Recipe)シャーシュー(煮豚)の作り方 (レシピ)
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- čas přidán 15. 05. 2019
- Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen. It’s the most fulfilling reward for any pork belly lovers out there!
RECIPE starts ▶ 01:01
PRINT RECIPE ▶ bit.ly/Chashu
Prep Time: 10 mins
Cook Time: 15 mins
Rest Time: 5 mins
Total Time: 30 mins
Servings: 2
INGREDIENTS
For Rolled Chashu (Log) (Serves 8-10)
2-2½ lb pork belly block (907-1134 g)
1 Negi/Long Green Onion (Sub: 1 leek or 2-3 green onions)
1 knob ginger
1 Tbsp neutral flavor oil (vegetable, canola, etc)
1 cup sake (240 ml)
1 cup soy sauce (240 ml)
2 cup water (480 ml)
⅔ cup sugar (150 g)
For Non-Rolled Chashu (Block) (Serves 3; This is the original recipe posted on May 2011)
¾ lb pork belly block (340 g; You got 1 lb block? See Notes)
1 Negi/Long Green Onion (Sub: 1 leek or 2-3 green onions)
1 knob ginger
½ Tbsp neutral flavor oil (vegetable, canola, etc)
⅓ cup sake (80 ml)
⅓ cup soy sauce (80 ml)
⅔ cup water (160 ml)
3 Tbsp sugar (45 g)
INSTRUCTIONS with step-by-step pics ▶ bit.ly/Chashu
#chashu #ramen #porkbelly #chashupork #justonecookbook
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How to Make Chashu (Japanese Braised Pork Belly) (Recipe)シャーシュー(煮豚)の作り方 (レシピ) - Jak na to + styl
This is without a doubt, the single best thing I’ve ever made.
It’s incredible, genuinely.
These instructions are perfection. My novice butcher skills were able to follow. I even had to improvise making the string out of cheese cloth because I didn't have twine. The melt in your mouth taste of each bite your recipe is. 🫠🤪❤️🔥
This is the best chashu recipe on CZcams hands down
No words needed for this easy one. Tamu sana!
That turned out absolutely beautiful! I can't wait to make it!
My kids love ramen I cant wait to try this instead of going out to eat!
Your recipe worked perfectly, thank you!
Thank you so much! I used this to make my first chashu 🙂
Gonna try this today! Loved it in Japan and I just can't wait to have more than two slices! 😂
Looks delicious and perfect!
Good job. We tried this recipe. Turned out great. Thank you
HI Nami, that Chashu looks flavorful and delicious, ty for sharing. Have a great weekend
Thank you, you too!
OMG this looks GORGEOUS I've never had chashu B4 yummmmm
I love this recipe and have been using it for years now.
You might find good luck blanching the pork in water for a minute or so then discarding instead of straining the undesirables from the broth.
Happy cooking!
Amazing - Looks delicious
A good tip for all! If you want to put more flavor into it, use some of the marinade sauce while pan searing it, it will absorb the sauce very well and infuse a lot of flavor.
Ahhh! Hooray! My weekend lunches have been decided!
Being a Chinese descent, it amazed me when I first know Japanese chashu is very different to the Chinese one. But there's also similarities, both are made with pork belly and both equally delicious and I love them ❤️❤️❤️❤️
I love the Chinese original one too! ❤️
And me, i was curious if japanese chasu similar to chinese char siew. Anyway, this chasu looks delish to me 😋
@@MakButet different... But again China is so big geographically and might have some difference between regions... Me myself is third generation (my grandpa is the one coming from mainland China). I personally would say, Chinese one is way sweeter than Japanese one. Japanese one has more smokey note to it bcs of the torching. But I'd say both are delicious. I enjoy both Japanese one on Ramen and Chinese one on Chinese pulled noodles
@@Keithlynd_ I remember I had kinda sliced pork in my ramen in a japanese restaurant in London. Could be this chasu and yeah, was delish.
@@MakButet I bet it is... And I notice Nami's mentioned on other comments that chashu, the Japanese one is condiments... Meanwhile Chinese version can be both condiments or topping but can also be a side dish for a bowl/plate of rice, just like a grilled fish to Japanese people.
Sin duda alguna es un súper delicioso platillo!!!!!
Excellent Chashu!! I could not find the big pork belly block, so I've used smaller pieces of pork belly. It worked great and complemented your miso ramen recipe really well. Arigatou Gozaimashita Nami-san!
Arigato Mina!! So happy to hear yours came out well!
Only discovered your channel recently watched so many videos already and this looks amazing!
Welcome to my CZcams channel! And all the recipes and more are on the blog.😊
@@justonecookbook Thank you 😀
Amazing how the rolled up pork keeps its round form when sliced! I think I'm gonna go out for chashu tantan ramen this week. Thanks.
WOW ! .... mouth is water 🤓 looks so yummy
this just blew my mind !
This is yummy !Next time please share how to bake Brussels sprouts for topping . Thnaks
Delicious 😋
Also could you share some recipes to cook with an air fryer? That will be amazing making good food with simple kitchen equipment
Thanks
I didn't have sake so I substituted 1:1 with mirin and omitted the sugar (since mirin is like sweetened sake anyway). Turned out great!
Uh oh. I used both mirin AND sugar. Hope it isnt too sweet. I had to use more soy and water anyway so it should even out.
How nice
👍yummy yummy
Looks so damn perfect
I've to try some recipes I saw you make. I loved Japan since a child.
Thank you! Hope you enjoy cooking Japanese food at home! ❤️
Delicious! 😱🤤✨🍖
Thank you! 🙏✨
going to try this recipe. out of curiosity, how big is the skillet you used to sear the chashu?
Will any blow torch do? And how long should you sear each slice? Thanks!
hungry looking at the video :)
Looks lovely! It seems to be a lot of pork belly though, can you freeze it in portions to use for later?
Also, I missed Nami and the word of the day
Yes I always freeze. I explained more in details on my blog. Sorry, there was an emergency family trip to overseas this past week and we could not record our intro and outro in time for this videoZ
Thank you so much for your recipe.
I've try cooking it and my kids love this chashu a lot.
Looks yummy!!
You put away the charsui sauce at the end in a glass jar. What do you use it for? How long does it last in the fridge? Can you freeze it too?
I explained a bit more in this post: www.justonecookbook.com/homemade-chashu/ :)
Do you have to vacuum seal it? I have a vacuum seal machine but it gets messy whenever I try to vacuum seal things with liquid inside the bag.
Soul food!! 😋😋😍😍
Kousani Das ❤️
Indeed 😝
@@justonecookbook 💖
This might be a silly question but what do you use to sear the pork at the end like that? A propane torch?
My pork belly isn’t very rollable.. it’s long strips. Does it work the same to do it without rolling with twine? Still sear on all sides? Thank you for this video. 😀
How long can we keep the cooked chashu in the fridge?
Yamyam😋😘😘
Thank you!
God that looks amazing
Thank you! 🙏✨
@@justonecookbook You're welcome i like your channel, you have alot i want to try
I have a question about sauce - how you use it after? For what exactly? I wonder if it makes sense to use it for Tare of my Ramen (sorry for ignorance if its totally uncorrected 😅)
Can you please tell me the name of the beautiful song playing in the background? So relaxing.
Oh, WOW!! I loooove me some pork! lol. Welcome back, Nami! As you can see you have been missed. I look forward to many more of your wonderful recipes! ;-)
Thank you! ❤️
can you freeze it??? i want to make some but im not going to eat it all at once so i was thinking after slicing it to freeze it
This is awesome! My parent in laws loved it, just that I could find a right shape pork belly to make into a roll. What do you tell the butcher?
Pork belly
Thanks for this recipe. Can I use the shoulder instead of the belly?
I haven't tried it before, but it may work. Please let me know how it goes if you give it a try!
Hi there, we don't have Sake here . What can I substitute with?
Hello,
If I plan to use the pork marinade for ramen eggs, should I dilute it with water a little bit or not needed ? Thank you
Depends on how long you marinate. It's salty, so don't marinte too long. Overnight should be okay.
Arigato gozaimashita!!!
What did you do with the left over pork fat? Can you put it in good use?
Should alway start you wrap from the center for future recipes
Hi, i would like to ask can i cook the chashu in the slow cooker? Thanks
I think it should work pretty well! All the flavor and moisture!
Hello! Any alternative for sake? :-D I cannot find sake in our place. Thanks! :-D
Dry sherry or Chinese rice wine 😊
@@justonecookbook thanks! 😅
Looks really delicious! I've made chashu once before and didn't wrap it tightly-enough, next time I'll get serious with the string like you did here. Question: Do you think using an instant pot would be appropriate for this recipe or is turning necessary? Thanks Nami, love your website and videos!
You can, and maybe one day I’ll share the recipe. I just don’t like two things 1) I can’t rotate meat 2) since you can’t rotate meat, I may need to use more cooking liquid... 3) I don’t make chashu everyday like ramen shop, so it’s wasteful to use so much condiments even you can save the sauce for later use....
is chasu supposed to be served hot or cold? or preference?
Can you substitute sake with something else? Not old enough to buy it
What are the green aromatics?
In the old video you also mirin. Does the taste change alot when you leave it out?
My recipes never include Mirin. The recipe is exactly same, if you go to the website I still have the original recipe proportion for non-rolled chashu. I have been cooking this recipe for a long, long time. 😊
if I don't have sake, how can I replace it?
Is there any sake replacement?
What is that base sauce called in Japanese (The liquid with ginger and negi)? I notice it is the base of many Japanese sauces.
Ginger juice is called Shogajiru 生姜汁 but not with negi tho...
What would you change if you were to use a sous vide for this recipe??
Hmm hard to know without trying it....
Not much changes. You put the ingredients for the sauce, ginger and scalliots into a sealable bag with the meat and sous vide it at about 170°F (77°C) for about 8-10 hours based on the size of your pork belly block. Then afterwards broil it or fry it again because it will just be "soft" once it leaves the sous vide. Oh, and you can keep the liquid of that too!
Hello, great recipe, I plan on cooking this tomorrow. Can you advise if there's a preferred style of Sake to use? What brand, or type of sake do you use? Also, would you recommend, white, raw or brown sugar? Thanks!
Can we just use a lid instead of otoshibuta? What’s the difference?
Maybe duck next? 😍🤤
What can you make with the remaining sauce?
She said use for stirfry, marinating eggs for ramen or other things
Do u think the recipe would work sou ve cooked?
I had never tried but assume so.
My saus trippeld in size when it was on lowest heat help...
One question: do you remove or cut off the outer hard skin of the pork belly before rolling??
In Japan, we don't eat that part. When you buy Japanese market, it doesn't come with it. This piece was from a Korean market and also didn't have it.
Yum looks delicious i am making this soon can use eggplant and zucchini to make them vegetarian as i dont eat meat or fish at home saw the stories on insta drooling over my samsung galaxy j4 love your videos making me hungry Thanks Ramya
Thank you Ramya!
Can I just eat a whole one? All to myself? 🤷🏼♂️😂
Didn't u use any honey in sauce? Plus did u marinade your pork overnight in fridge??
Nami, is it possible to include alternatives in the instructions when we do not have a vacuum pack sealer and blow torch? you know, for us basic people.
as for the vacuum pack sealing, ive seen people use large ziploc bags, and seal the bag up to the corner with a straw inside, and basically suck the air out of the bag on their own and quickly seal the tiny corner as they pull the straw out. blow torch alternatives are beyond me though. i suppose if you had a grill available you could do that? i think it would taste very good if you sear it on high heat in a pan too though! you wont really get the char that youd get from a torch but i think itd still be good
You can use a large ziplock bag and submerge it with the chashu in a pot of water to force the air out. Since air is lighter than water, it will naturally rise to the top of the bag, though you may still have to massage small air pockets out. I do this with sous vide because I don’t have room for a vacuum sealer in my apartment.
You can find a butane torch and a fuel canister that will last you a few years for about $15 online or in a cooking supply store. The alternatives, like using the broiler of an oven on very high heat, require more energy and time to get the same results. Torches also have more practical applications in culinary arts and beyond the kitchen.
I used to just put in a glass container and pour a bit of sauce over. And I still do that for non-rolled one. And blow torch, you can use a broiler or toaster oven.
I tried to make this today but my sauce turned out thick. Please help.
Can I do it without sugar?
Of course. its just going to .taste a bit different. But i would still use something to sweeten it up. Maybe mirin? A little bit of honey? Idk
I have a question, I'm wanting to try to make chashu this weekend, but I have a lot of trouble trying to find sake as an ingredient. I live in America and the only thing I can find is mirin, that's not the same thing, is it???
Mirin should work
@@TheLyingFigure thanks a lot!!
Honestly if you don't mind slight flavour changes, any alcohol is fine. I've cooked pork with beer.
Use Sake. The extra sweetness of Mirin plus the sugar will make this very sweet. You can find cooking Sake at a Asian market
Me: ready to go to sleep
Also me: this looks delicious, i want to eat it, i want to eat it, i want to eat it, .............
Thanks so much for watching! ❤️
My marinade cooked too long and burned and charred the sides of my pork belly and made it taste bitter on those ends...what did I do wrong?
looks excellent and i like the fact that little is wasted ...although perhaps using another expression another than a knob of ginger might avoid titillation{grins] :P
ohhhhhhhhh DELICIOUS ,, but for me to much job,, kkkkkkkkkkkk
Boxy dish 21
Chashu has more in common with 红烧肉 than actual 叉烧
are you sure that this is only 1kg? it looks like 2 kg
Hi... Do you remove that pork belly skin?
I don’t have a food saver. What do I do?
I still use a glass container too. Keeping airtight is good so you only need a little bit of sauce to coat the chashu.
The fire bursting thing is no good for cooked any food. Use it just for burn outside
:)
Das Fleisch sieht gut aus der Rest ist für die Tonne
It taste bland. I would stab the meat side, add salt, onion powder, garlic powder, and smashed garlic to the interior meat before rolling. For the sauce, I would add some Dark soy sauce for more flavor
Thanks for sharing.🙂
If you put it in a vaccumed airtight bag in order to let it marinate for next day's usage, then you better not put it in the fridge since cooling it will only slow the marinating process and the way you stored it makes it good for at least 48h.
That's really some modern cognitive dissonance people tend to have because they are so accustomed to refrigerators.
Any freshly cooked food stays good 24h outside of a fridge except for dairy products, i mean except if you live in a dumpster or if the temperature inside your home is 40°c somehow. What a wonderful waste of flavor and energy.
Makes you wonder how they used to do it back then, you know when refrigerator didn't exist, for like pretty much all of history
me with my meat on a friday night
We don’t eat pork any substitute?
A different recipe perhaps. Not based on pork. 🤦♂️
Dislike for using one time plastic bag