How to Make Authentic Charshu Pork for Ramen, with Three Different Cuts of Pork

[@RegionalFoodJapan]

Let me give you the complete list of ingredients here as there’s some missing information in the list shown in the video. 1.5kg (3.3 lb) Pork (belly, shoulder or rump, or combination) 1000ml (33.8 fl oz) Water 500ml (16.9 fl oz) Japanese soy sauce 100ml (3.4 fl oz) Sake 100ml (3.4 fl oz) Mirin 50g (1.8 oz) Beet Sugar or Cane sugar 50g (1.8 oz) Fresh ginger 100g (3.5 oz) Japanese green onion leaves or Scallions

[@brucemcnair8887]

@@RegionalFoodJapan thanks!👍🏻. will try it next. Will report in due course.

[@RegionalFoodJapan]

Great! I’m looking forward to your opinion about my recipe.

[@squa_81]

I have something I want to share that I doubt you'll find as interesting as I found your video. Shashi looks a lot like "rillons", which is a local specialty of "Touraine". It's braised pork belly, not cooked in soy sauce, and it's generally served cold. (Then there's also "rillette" and "paté", where rillette is braised meat, shredded by hand and preserved in fat, and paté is minced meat, cooked, and preserved in fat ; both are served cold as a spread) Who knows if you'll find it interesting.

[@josidaka20]

I just came across your channel and I love it😍

[@RegionalFoodJapan]

Thank you for clicking!

[@1stYoutubeHandle]

Yay new video! Interesting to see that you can even use rump to make charsu

[@RegionalFoodJapan]

Thank you for sticking around with me. While many consider the rolled belly charshu is the charshu for ramen, rump charshu is the mainstream in my hometown, Asahikawa Hokkaido. Ramen is so versatile, isn’t it?

[@brucemcnair8887]

@@RegionalFoodJapan I’ve tried rump and shoulder for chasiu but neither comes close to the perfection of belly. Neither can match the unctuous richness of belly, imho. But, that’s all a matter of personal taste. Leaner rump and shoulder is certainly less unhealthy👍🏻

[@RegionalFoodJapan]

@brucemcnair8887 Thanks for trying! Yes, it’s the matter of preference at the end of the day. I like all of them but prefer the rump as it’s more profound in flavour and goes really well rich ramen broth. Like the ramen in my hometown, Asahikawa Hokkaido, rump charshu is definitely the mainstream.

[@music4everyonee]

Amazing work chef! will definitely give it a try to my pop ups!

[@48956l]

wow great content

[@RegionalFoodJapan]

Thank you.

[@PersonalPariah]

Seems great, I'll probably try and do the combined ramen recipe. Would it be easy to scale down a little? I wouldn't want to make a big batch to start with so if i wanted to just make 500g of Charshu pork then I assume I could scale everything down and pot it appropriately. Along with a smaller batch of broth and Tare.

[@RegionalFoodJapan]

Thanks for watching! Yes you can adjust the amounts!

[@brucemcnair8887]

Excellent suggestions. How do you recommend heating the chasiu up for eating? Steaming/ frying etc…?

[@RegionalFoodJapan]

The heat from ramen broth warms it up. A lot of ramen joints in Japan heat charshu in this way, actually. Otherwise you can panfry or blowtorch.

[@brucemcnair8887]

@@RegionalFoodJapan gotcha! Simple enough. In the past I’ve always marinated the meat ( always belly👍🏻) overnight, then steamed it for 30 minutes, then under a hot broiler with multi layers of marinade until a dark luscious brown and it carves itself just by looking at it. Very very tender and tasty. Served immediately with fragrant rice. Leftovers go into sandwiches next days.

[@iiinsaiii]

Could you use the sauce again to make more?

[@RegionalFoodJapan]

You could but it won’t taste the same. I recommend using it to make shoyu ramen tare or season fried rice.

[@MrTelur13]

Can we reuse the soy sauce to cook another batch of meat?

[@mihaidimitriu7106]

I followed your recipe a week ago and it turned out great. Now I need to make another batch. How do I reuse the sauce (which I saved in the fridge)? I mean, how much soy sauce, sugar, sake and mirin I should add to the saved sauce, to achieve a similar result?

[@RegionalFoodJapan]

Thanks for your question! Add half of the ingredients for the sauce to 1L of the sauce from the first batch!

[@mihaidimitriu7106]

@@RegionalFoodJapan Thanks a million!

[@RegionalFoodJapan]

No worries! I’m so happy to know you liked my recipe!

[@abdullahnaidoo8323]

Can i use chicken as a replacement the pork for the chashu?

[@RegionalFoodJapan]

Should be alright but not totally sure, to be honest. So, I’d say be creative and try it out, my friend! That’s the good thing about cooking-you can create your own recipe.