A Better Method to Make Chashu (bonus Chuuka Soba)

[@Myousaku]

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!

[@WayofRamen]

Myousaku thanks very much for watching!

[@AlbePagani]

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!

[@WayofRamen]

Nice man! Good luck with your Tonkotsu!

[@MisterDutch93]

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!

[@WayofRamen]

Thanks very much for trying it out!

[@zachpal]

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!

[@WayofRamen]

Thanks so much man! I've never heard of that but I'll try to check it out!

[@tatecheddar]

kzbin.info/www/bejne/jpq0onWKhrRqpdk 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.

[@skYwinger_R4M]

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. 😍

[@WayofRamen]

Thanks very much for giving it a try!

[@gabequezada2066]

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.

[@chrisw7347]

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.

[@WayofRamen]

I can definitely do that. Thanks for the suggestion

[@Willojmr]

Dude. I just found out your channel. You’re amazing!!

[@WayofRamen]

thanks for coming along! I'm still learning a bunch.

[@NicolaSanteramo]

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!

[@WayofRamen]

Thanks for watching Nicola!

[@blackheartmargo3429]

About to try this recipe tomorrow, thank you for your incredibly informative channel!

[@fw.Dallas]

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

[@That_Girl_7_11]

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.

[@WayofRamen]

Good job! Tonkotsu is no joke! Takes a long time to make.

[@That_Girl_7_11]

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!!

[@elbarto7808]

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!

[@nostalgicfragments]

I went to H Mart yesterday and this works better for that method. Especially if your meat is cut appropriately.

[@WayofRamen]

Cool! Thanks for trying it out!

[@xxjenxx121]

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.

[@racingmaniacgt1]

this worked out quite good, I did the chashu and the chuuka soba and it was a lot simpler than I expected! thanks!

[@WayofRamen]

Thanks for trying it out!

[@bencehontvari600]

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!

[@WayofRamen]

Thanks very much for giving it a try!

[@Marcusunny]

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.

[@WayofRamen]

Thanks for trying it out! Glad it worked out for you!

[@headshopheadquarters4534]

Can you recommend the best store bought ramen noodles? Anything online in the US?

[@WayofRamen]

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

[@main2333]

Sun noodles have preservatives and coloring. Anything more natural? Guess homemade.

[@diggingmystyle]

Menraku is the most authentic.

[@RabbitsInBlack]

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?

[@manuelpariente2288]

Tried several recipes and this one was the best ! Can be done in batch and we don't waste anything, thanks again !

[@WayofRamen]

Thanks so much for giving it a try!

[@thorodinson24]

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

[@DaroZuo]

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!

[@gillesdaams3980]

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.

[@hanshanserlein576]

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!! :)

[@WayofRamen]

Thanks very much for giving it a try!

[@joshdo6158]

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!

[@jordanmontgomery7530]

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?

[@gomezfamily0811]

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.

[@johnsonwang7253]

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?

[@DragonBIueX]

What the hell this was too good for how easy it was. Thank you greatly.

[@WayofRamen]

Thanks very much for giving it a try!

[@DragonBIueX]

@@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.

[@beep_boop]

Really loving your videos!

[@WayofRamen]

Thank you very much! I just got to move back into my house so I'll be shooting more soon!

[@LaurensCorner]

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

[@PlaguePriest88]

why is this channel so good?

[@WayofRamen]

PlaguePriest88 thank you for such a kind comment. I have no idea why people like my videos lol

[@PlaguePriest88]

@@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!

[@azzrael8490]

They didn't have the cuts that I needed so I had to get a different kind so this helped alot

[@skippss01]

Holy crap! I didn't realize it was that easy to make ramen! Dude thank you I'm making some this weekend!

[@WayofRamen]

There are lots of other recipes on the channel. This one is only ok because the tare isn't the best.

[@thomaswall4121]

Great chashu recipe. I tried the chuuka soba as well and it tasted great but was lacking in salt or something. A bit too watery. I didn’t use msg in the Tare, could that be why? Do you have a suggestion?

[@WayofRamen]

Probably msg on the flavor but the braising liquid doesn't really give the mouthfeel you would get from a real soup either.

[@Dzulqornain26]

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

[@thatboringone7851]

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.

[@isaaclai3523]

I'm using this recipe to make a Chuka Soba like you did with the leftovers.

[@WayofRamen]

Nice! It's a good way to not waste things.

[@soulchorea]

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.

[@markusschwarz8654]

Good job, sounds like a nice and easy ramen 👍🏻👍🏻😍

[@WayofRamen]

Markus Schwarz super easy if you already made the chashu.

[@gabor_kov]

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!

[@sunesnigel]

This is awesome. Could you quickly fry it before serving?

[@thefool4989]

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).

[@TheD510addict]

Tips on obtaining fresh/frozen Ramen noodles? What am I looking for in the stores?

[@maggiejetson7904]

A lot of people find that if you do not soak your pork for at least 1/2 hour before stewing, or even blanching after soaking, you will get a stinky pork and pork soup. Do you have this problem with this broth and pork? or does the onion / green onion / ginger neutralize those smell already?

[@TheGopro49]

For the tare, is dark shoyu or light shoyu used? Great recipe

[@NamaJapan]

Great video! I’m also thinking about cooking videos in the future, so really getting some inspiration here.

[@WayofRamen]

Yeah man go for it!

[@NamaJapan]

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.

[@PeteDonohue]

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

[@peqkz4184]

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!

[@WayofRamen]

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 🙂

[@nadtz]

Yeah package ramen is a joke once you've had a good bowl. But cheap, quick and somewhat tasty will always have a place.

[@WayofRamen]

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.

[@nadtz]

@@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

[@jptoledo7763]

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.

[@bobycozy]

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.

[@WayofRamen]

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.

[@bobycozy]

@@WayofRamen Thank you so much, wil try that..have a good day, Cheers!

[@BlaineusTV]

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.

[@WayofRamen]

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.

[@ponytheprostituteonvinyl7591]

I made a chintan ramen using ramen culture's videos but I'm soon going to make a tonkotsu and I am very excited

[@WayofRamen]

Nice man! Good luck!

[@s1mo]

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

[@Princess52Angelica]

Which brand Shoyu do you recommended. The all taste very different. Thx

[@blairyoung8104]

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.

[@carlkim2577]

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.

[@WayofRamen]

Sous vide is great too, especially for pork shoulder.

[@zarekjones8263]

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?

[@TH3FAK3RS]

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

[@WayofRamen]

Might have gone too long. It should be very jiggly and soft but not falling apart.

[@juanchothreefour]

Thanks so much for the content, keep it going! Was this method for the chashu much better than the sous vide method?

[@WayofRamen]

It depends, I like this method better for pork belly, the sous vide was great for pork shoulder.

[@Boogie3D]

This is my favorite quick ramen :) I do it at least twice a month additionally topped with an egg.

[@WolfsToob]

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!

[@WayofRamen]

Thanks so much for watching and trying it out!

[@fungzilla5036]

I just tried my chashu and its so damn good, thanks!

[@WayofRamen]

Thanks so much for trying it out!

[@davidh9844]

I'm back with a question. Darling wife is begging me to get rid of the pork bones I have in the freezer (bought for Bak Kut Teh that still hasn't been bak'ed yet.) What do you think of adding pork bones to the pork belly/aromatics in the soup recipe? My guess is that other than a bit more scum to remove, the soup base would probably be better. Thoughts? And regarding the Tare, I'm preparing your Shoyu Niboshi Tare for the Tori Shoyu Ramen recipe. Can it be used in place of the Tare you are making in this vid? Urgent reply requested, before either I blow up the kitchen, run out of refridge space, or DW comes after me with the great new cleaver I just bought. Thanks! Dr. H

[@WayofRamen]

You could do that, a lot of places make chashu in the soup to save time. You shouldn't add the meat until all the scum has been released from the bones though and you can't have it at a rolling boil once the scum is out. that will keep the soup clearer. My wife complains about how packed our fridge and freezer is with ramen stuff too haha.

[@_OPness_]

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

[@WayofRamen]

For the aroma oil? Just use how ever much you think you'll need.

[@alfofoGMS]

I'll try this out today, hope it turns out good!

[@WayofRamen]

Good luck! Hope it turns out ok!

[@alfofoGMS]

@@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.

[@prasannasubramaniam4674]

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

[@bloop1097]

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?

[@FuriousGato]

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? :)

[@WayofRamen]

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!

[@allusernamestakenlol]

I've just made this today and my chashu is currently marinating. I'm planning on making the chuuka soba later tonight but I'm wondering, would using a chicken oil similar to the one you made for the shio tare work fine with this? I actually do not have any grapeseed oil on hand.

[@allusernamestakenlol]

Don't even answer bro it worked. aaaaahhhh that was so good. I actually couldn't even finish the bowl, it was so filling. Great chashu recipe!!!

[@WayofRamen]

Sorry for the delayed reply. Adding chiyu (chicken oil) is always a good option for almost any ramen 😉

[@allusernamestakenlol]

@@WayofRamen this is my go to oil from now on. Also, how long do you think this broth can last in the fridge? It is way too good to throw away. I already skimmed all that fat off the top after it sat in my fridge overnight so I probably ruined it already lol

[@atriumhoshino150]

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.

[@lLvupKitchen]

This is fuxking brilliant

[@linogl]

How long do you store your tare in the fridge? And what about the soup/stock?

[@dubblo7905]

What's a good alternative for sake?? Can I use rice vinegar or mirin instead? Thanks

[@WayofRamen]

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.

[@dubblo7905]

@@WayofRamen omg thanks!! You actually replied, love ur channel btw. 🤍

[@ikaray1775]

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 ;)

[@mrobershaw2]

I’ve been making rolled Chashu with pork belly. It is pretty fatty on the outside, which I’m fine with, however some people don’t like the fat. Can you recommend another cut of pork for chashu?

[@WayofRamen]

Pork shoulder works great

[@mrobershaw2]

Thank you for the response. I’m loving your channel.

[@kaihG]

Doing this recipe as we speak - wish me luck!

[@WayofRamen]

Good luck! Sorry for the late reply! How was it?

[@kaihG]

@@WayofRamen I think I undercooked it, it was kinda tough. Will have to try again later.

[@dimitrimeimeteas5691]

If you were to not use sake because I don’t have any, what difference would it make?

[@ShinSHOGO]

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.

[@JamesW81]

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!

[@WayofRamen]

nice man! Takoyaki isn't easy to make. Every time I try, they get burned.

[@JamesW81]

@@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.

[@DClaville]

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

[@WayofRamen]

Using ducks for ramen broth seems to be getting pretty popular. I still have to try it out. Thanks for watching!

[@david_karner]

Anyone - do you remove the skin from the pork belly before tying and boiling?

[@ongchristian7469]

If i put tahini and swap out the chasu with ground pork would that be ok?

[@Adrian-rm6zl]

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 👊🏼

[@WayofRamen]

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.

[@giottovongola2938]

i usually go from a chicken stock and mix it up day after day start with shio Next day some miso usually with homemade fishoil (dried fish cooked in oil) ontop like that fishyness. However i dont give the tare the respect i should i usually go for salt Soysauce or MIso paste to adjust saltiness nothing more in my tare i keep it simple and ez on a daily basis thou still better than packaged stuff (atleast the one u get where i live). I never skim idc if its cloudy and i like the roughness

[@southernblueblood5402]

Instead of pork belly can pork tenderloin be used instead?

[@lucifer0247]

If I want to make Ramen at the same day, is your older method not the better way for Chashu?

[@nadtz]

Your vids are great. Pls to be keeping it up.

[@WayofRamen]

Thank you!

[@nigelinoooo]

How long do u think pork needs to cook if they presliced like 1cm thick

[@AudioSourceMusic]

Very cool

[@scrtasnmn9826]

I like the shortcuts you show! It’s really clever! Are you from Hawaii? You sound like it.

[@WayofRamen]

Yep I'm from Hawaii

[@gianghuynh9570]

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.

[@WayofRamen]

I usually get some color on the pork before serving by broiling it. I just forgot to do it in this video.

[@Invictus_Mithra]

Could you make a video of using that braising liquid to make a curry?

[@WayofRamen]

Definitely! That's what I did with it after! It was awesome

[@_OPness_]

@@WayofRamen I'd love to see a curry video. My wife is in love with Japanese curry

[@digivagrant]

2:21 can put the garlic and whole onion with their skins off?

[@junf6347]

Can I use the Tare that I use for my yakitori?

[@urbnzeus]

recently tried to make tori paitan broth with shio rare. it came out alright.

[@WayofRamen]

Just "alright"? What do you think kept it from awesome?

[@urbnzeus]

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.

[@marcos13vinicius11]

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)

[@thyland2483]

What brand of shoyu do you usually use?

[@raijin7086]

can you use skin on chicken thighs for making chashu if its not possible to source pork?

[@WayofRamen]

It's actually better to do chicken breasts in a sous vide to make chicken chashu. Doesn't even need the tare for it.

[@willabdelmalik7992]

I be want to see that curry episode