Ramen_Lord's Chashu might be the Best Chashu Ever (Recipe)

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Last week in my Naruto Ramen video ( • A Ramen Nerd makes Ich... ), I tested out a bunch of my buddy Mike's recipes. His chashu recipe was so good I asked him if I could just do it as its own video and he agreed. What's interesting about this recipe is the use of an oven which isn't super popular in Japan. This is kind of like a double chashu method as first you make a standard nibuta chashu (nikomi) then you roast it to caramelize the outside to add depth of flavor.
Ingredients:
Pork belly or pork shoulder
1 cup of water
1/2c soy sauce
1/4c mirin
1-2 Tbsp Brown sugar
1-2 cloves of garlic
Directions:
Add all ingredients into a pot and simmer for 1:30 to 2 hours or until your pork has cooked through and is nice and jiggly
let chashu sit on a wire rack for while you preheat your oven to 450 degrees Fahrenheit
when your oven is preheated, roast your chashu for 8-10 minutes or until it's nicely caramelized.
chill in a container with the braising liquid then slice to serve when cold

[@Snoopy101a]

Tip: Grill in a pan or torch, if you have one, the slice(s) of chashu before placing them in the bowl. It really makes the flavor pop with that little bit of char.

[@andipanda6205]

thankyou snoop , great idea

[@calvinling2938]

Watching this late at night atm and I'm hungry right now

[@monishsatheesh7959]

Same here 😂

[@K-MasterGirl]

It’s the worst when you live with others and don’t wanna wake them up... or worse when you don’t have the tools to make it 😭

[@zojirushi1]

Same

[@TSkillzX]

Yeah, nothings open too

[@commentingaccount1383]

I have to say that I ADORE the simplicity of this recipe, and the results speak for themselves. Soy sauce, a little mirin, a little garlic, a nice sear at the end. Just perfect. Cooking doesn't always have to be some extravaganza of ingredients and a bunch of complex techniques.

[@andrewknaff9220]

Making this right now for the second time. My kids and I loved it so much the first time that I don’t think I can have a ramen night anymore without making it!

[@Wildnomad33]

That's amazing, thanks to you both for sharing that! Can't wait to try it!

[@longfade]

I made this a few weeks ago, and am making another batch right now. What a recipe; easy, minimal ingredients, and the results are very impressive. I love this one!

[@danielpark3069]

Great video as always! Thank you for sharing !!

[@juandelangel1418]

Short and sweet. Thank you!

[@Ausiedundan]

I’m so glad I found this channel! Love these videos! When you get big please don’t up your production value too much. I’m not sure why but that’s when I usually stop watching a channel, but that may just be me.

[@sociosanch3748]

Short and sweet and to the point, I love it.

[@benjaminreade8447]

I’ve been using this recipe for the past 1 and a half! A few things I’ve done differently is; after rolling your pork belly out it in a hot pot a couple minute each side (I find this help to hold the chashu’a shape), then add your mixture of liquids and spices to the same pot, I like to add a leek that has been cut into quarters to the pot! Besides that I do everything the exact same! This is truly a delicious recipe

[@berndvath3329]

This is so great! Just making it again. Thanks a lot!

[@nokkatwa]

I made this the other day. My husband really life it. Thank you for sharing this recipe.

[@StephenLeaSheppard]

I want to thank you and Ramen Lord for this recipe, since I keep coming back to it. I make it using a smaller pot and in half quantities, and then reserve the braising liquid afterwards -- some of it goes to cure eggs, and the rest goes to be used as shoyu in the Iida-san instant ramen hack, and between the chashu pork, ramen eggs, pork-infused shoyu, the green onions, and some nori, I've got *the best* low-to-no-effort ramen lunches now for work days.

[@WayofRamen]

Thanks very much for watching and trying it out!

[@haydenb2566]

How long does the liquid last in the fridge? I've made this before and was wondering how long it lasts

[@FrederickRiedel]

I've made this three times now and it's so good every time! Super easy and very tender!

[@ca_silverfox1723]

I normally avoid food videos that say "the best" or "the perfect" but you've been honest on all your recipes, so this is one I will definitely try out!!! 👏🙏

[@WayofRamen]

Yeah I definitely try not to overhype things so for these times when I am blown away by something I can be honest about it

[@beep_boop]

lmao like literally every Seonkyoung Longest video

[@jonathonparks9518]

Dude... I made it today, and charred it with a blowtorch... Easily the BEST chashu I've had! Big shout out to ramen lord AND the way of ramen. They helped step up my ramen game big time.

[@chadadams4648]

I’m trying this right now! Excited to see how it turns out!

[@jocollins4099]

Wow. This is so much easier than the recipe I’ve used in the past. Can’t wait to try it!

[@gotharchaeologist]

This was my favorite chashu yet. It is soft but not so soft that it falls apart when picking it up with chopsticks. It also absorbs a lot of flavor from the soup which my chashu doesn't normally do.

[@MegatonDan]

I'm really loving your channel and podcast. Will definitely try this method. Keep it going dude!

[@WayofRamen]

Thanks very much!

[@brettcox5548]

Preparing to my ramen in the morning, I’ll be making this along with it

[@themousefromthewest]

I've watched this video like 20 or 30 times and I've made this recipe like 3 or 4 times still absolutely amazing every time :)

[@tonygoshive785]

Wow. Just amazing. No other words needed

[@sightfire]

the simplicity here (of the recipe and the video) is great. i'll definitely be making a batch of this to slice and freeze

[@WayofRamen]

Yeah its great. Mike is the man.

[@eddya9637]

Oh yes! Will definitely try this.

[@WatamelonUberSheep]

Got recommended this 4am in the morning and youtube knows how much of a sucker I am for simple recipes. Gotta try this sometime probably would taste great along with some rice and stir fried veggies

[@PCDisciple]

Liked and saved, definitely making this!!

[@cqng341]

Peace indeed! I'm gonna give it a go. Thanks 😊

[@pauloj.1428]

U made it sound very easy .... thank u

[@masterofevilshadow]

Tried this recipe and it came out pretty good! Didn't think making chashu like this could be so easy!

[@maribelsoriano3699]

Makes my mouth watery 🤤🤤🤤🤤. Im totally making this in the week!

[@jenntwithlove1603]

I'd to look at the ingredients a couple of times, took a deep breath & thought.... LESS IS GOOD! Having less ingredients is not a bad thing at all.... & probably the BEST.... 😘 What's good about this recipe- simple ways of preparing for home. No, I don't have a sous vide cooker at home (if I do, likely I'll be staring at the cooker for ~8hours).... Yes, I do have a torch (but too afraid to use it).... The oven is safer!!!! Thanks for the recipe.... 😘😘😘

[@jeriqosantos]

WINNER. tried this and its great!

[@ponysmallhorse]

WOW. This is close to what I do. My recipe is slightly different. I add more soy sauce that half a cup, I also add quarter cup sake and odd ginger and spring onion to the mix. Also, sometimes, I add worcestershire sauce (three tea spoons). After I am done with it I always save it and add salt. I use it as tare for my tonkotsu ramen.

[@jasonruka1665]

Looks amazing.. Nice video!

[@Emelius7]

Made it once, now making it again. Game changer of a recipe

[@TheNalana]

I have now used your tequniques to make the BEST ramen I have ever made. The tare, the chashu, the broth.. it rivals the ramen I get from the two michelin star chef here in my town. -chefs kiss- Thank you thank you thank you!!!

[@heatherlovebug1]

Thanks for the awesome content !!!

[@WayofRamen]

Thanks for watching

[@isabellerosario1171]

cant wait to make this! 🤤👌🏼

[@pesto9]

used this to make my first ever chashu, turned out amazing. thanks for sharing. this is my new go to pork recipe.

[@WayofRamen]

Good job man!

[@Nov1785]

Just made it today going to try it with some ramen hopefully Saturday

[@davicpetrovski155]

Thanks man!

[@novitatanjung2611]

Tried this today, it turn out really good 👍

[@Alex-cs9ty]

Thanks for all the great content mate, thanks to your videos I've been able to make some damn good ramen! Much love from England. 🇬🇧

[@WayofRamen]

Hey thank you for watching

[@dempa3]

Thanks a lot for this recipe! I know it will make my wife very happy!

[@Lorenzo-ke2vr]

I thought the same thing when I watched his ig story about it, but I haven't had the chance to try this method out yet, I can't wait to try.. meanwhile, I'll keep enjoying watching other people making it ahah

[@WayofRamen]

It's super easy and its awesome. You should give it a try.

[@Lorenzo-ke2vr]

@@WayofRamen i tried it eventually and it came out great! That's my go to now. Once it's done I usually let it cool in the fridge overnight and cut very thin slices out of it. I then vacuum seal them with some of the cooking liquid and freeze them for future use 👍

[@adamt3077]

Thank you I made it super good

[@longfade]

I tried this last week, and it's extraordinary.

[@WayofRamen]

Thanks for trying it out

[@pandiem]

Finally something simple enough to follow for my lazy butt. Will be trying this out tomorrow as my first chashu :) Also, what would you personally want to add to the braising liquid if you were to use it as an ajitama tare?

[@BriSick562]

Making this right now! About to put in the fridge over night!!

[@diggingmystyle]

This looks so easy i think I'm definitely going to try this.

[@WayofRamen]

its my go to chashu 95% of the time

[@gheebuttersnaps5366]

I keep coming back to this recipe. So bomb. Probably the best use of a $6 pork shoulder as well!

[@teddythodo3302]

this looks incredibly easy!! I am wondering if i can use this for pork shoulder that's been cut up into squares, and follow this video with that? can't see why not.

[@cheehee808_]

I impulse bought a 3pk of the ichiran dry ramen the other day when I saw it at my local grocery store. I was gonna just buy pre-made chashu to top it with but this recipe seems easy enough so I may have a go at it

[@choi-DeaChung]

Thanks to you, I am learning a lot.

[@WayofRamen]

Thanks for watching!

[@powlemann]

So easy and so good.

[@47represent]

Made some this way myself today it's chillin in the fridge

[@YuraDartskiy]

Thanks a lot! Do you use the broth after the Chashu for a tare or a ramen broth itself?

[@KermitHitler]

I tried this recipe last month for the first time ever. Absolutely delicious and exactly how I remember this dish when I had it in a Japanese ramen joint. Doing it again today. Thanks WayofRamen and Ramen_Lord

[@annam3088]

I've cooked this like three times already, all with whatever cut of pork I happened to have lying around, and it is delicious every time, even on its own

[@prnzssLuna]

I ate my last chashu today, so I might as well try this one next time. Looking forward to it

[@WayofRamen]

It's a good recipe so give it a try!

[@Stalkingwolf]

made my own first Ramen (Tonkotsu) yesterday and added this Chashu to it. it was a blast. i tried Chasu sometime ago and it was a desaster but this was great. only problem. it was a small Chashu and last only one day ... or two bowls ;-)

[@nhrdy]

love that this means I don't have to sear it in a pan! apartment friendly!

[@WayofRamen]

yup its almost like a reverse sear haha

[@Mike-Eye]

Ramen lord coming thru! Thanks for the info!

[@WayofRamen]

Yes ramen lord is our lord

[@Mike-Eye]

@@WayofRamen hell yes he is 👑

[@ABC-ip6jq]

Great video,

[@shadowpapito]

Thank you ..

[@KeokiMan]

Really had no idea it was that simple to make. Gonna make me some chashu fired rice at some point.

[@iamjabby3688]

Thank you

[@jimzlopez]

Great Video. I will try this at home. Also your camera is so clear. What are you using?

[@WayofRamen]

Just using an old sony a5100 . There are much better cameras on the market now.

[@FuriousGato]

As always, thanks so much for sharing, Ryan. I will give it ago in the coming week. Any meat roasted grabs my attention! :) I think it would be good if you could also explain more why do you think it is the best chashu in your opinion? What makes it standing it out amongst all others?

[@WayofRamen]

I think just the short roasting give it a depth of flavor that's missing from a lot of other chashu recipes.

[@imoscared]

What do you use the braising liquid for afterwards?

[@Sheenifier]

What type of Shoyu brand is your typical go to? Like I like to use Kikkoman, but I'll use Aloha and Yamasa. I try myself to use low sodium so I have better control of the salt.

[@JustADioWhosAHeroForFun]

That looks really delicious with Ramen

[@WayofRamen]

yeah its a great recipe. Mike is the man.

[@YoavSilver]

oh crap another guy with a mustache.. am I gonna see you in every comment section as well?

[@mightymorphe]

Two questions do you have a link for that stove top eyelet ? And a link for your those tongs you used to plate your ramen bowl

[@volug0110]

🤤. Perso i live in Quebec and i use maple syrup as my sugar. The taste is out of this world

[@ericnakanishi146]

Hey love your videos and all the content !! I had a question, why no preboil for this recipe? It looks so good btw!

[@WayofRamen]

This is a style of chashu called nikomi chashu or nibuta. There are a few ways to make chashu and cooking the pork directly in the soy sauce is one.

[@pcl89]

hey ryan, i tried this recipe and it came out great. i did let the chashu rest in the cooking liquid over night in the fridge and the liquid jellified, which gave me the idea of.... using this cooking liquid in/as a base for a tare? wouldnt it make sense to heat it, reduce it a bit (to get rid of the extra water), then add konbu, katsubushi, dried shitake and let steep? i feel bad otherwise for disposing all the other good indridients.

[@eewaterman]

Looks great, what are your thoughts on adding star anise to the braise?

[@GusI727]

Would using the braising liquid from this recipe be an effective tare? And could they congealed fat be an aroma oil ?

[@aarontrinkle5309]

Can you use the braising liquid towards broth for ramen?

[@Animeaddictfreak]

Hi when you say put the Pork with the brazing liquid do you mean you add from your pot the brazing liquid or jusr what’s already on the pork?

[@videogamehelper13]

It's such a surprisingly simple recipe

[@WayofRamen]

Yeah sometimes simple is best

[@shaneyap99]

I have a question if I don't have a big oven like yours can I cut it up and pan fry it? Would the texture be different than putting in the oven ? Thank you.

[@rainofwalrus]

I made this chashu but used a pressure cooker to render more fat for spicy oil garnish. Great recipe!

[@Tatjanak1989]

Can you tell me how you went about it? How long did you cook the pork for?

[@bobdylan1968]

I always wondered what cuts of meat are in chinese and japanese food that makes it soooo incredibly tender. No matter what type of meat, pork, chicken, beef, it's almost always very soft and melts in your mouth.

[@LuzyAcid]

Dude, super easy!!!

[@Zebrajellyfishphoto]

Thanks again for your wonderful videos. I'm curious about your duxTop induction burner. I've seen and am interested in one on Amazon. Would you recommend it?

[@WayofRamen]

It's OK, but I think the commercial one might be better because the one I have shuts off on its own after a certain time.

[@Zebrajellyfishphoto]

@@WayofRamenThanks, I'm looking at one they make that has a 300 minute timer.

[@YoavSilver]

Looks DELICIOUS! Wish I could make one at home..

[@WayofRamen]

This one is easy, you can definitely pull it off.

[@YoavSilver]

@@WayofRamen That's not the problem, my parents only eat Kosher, so I can't cook anything else there (Too young to have a house :P)

[@PaladinJenkis]

Fantastic!

[@MyBoomStick1]

Hey babe 😉😘😘

[@seppukun208]

Could we use the leftover braising liquid for a tare or anything? EDIT: I used it to marinate and make my ajitamas. No waste!

[@S0meGuy99]

As compared to the Nikomi Chashu, the braising liquid differs by using mirin instead of cooking sake. I’ve tried this recipe before but have not tried the Nikomi Chashu method. How does the change affect the taste of the Chashu? Thanks

[@etherdog]

Snappy and to the point, Ryan! If you rinse off your sheet tray before you put it in the oven it will be easier to clean. And SHARPEN YOUR KNIFE! Sharp knives are safer to use and make working in the kitchen more enjoyable. Cheers and you are doing great! May I suggest you seek out some women doing ramen and interview them as it seems like a boys club. There is one restaurant in Asakusa which has a female owner/chef and all female staff, Tanaka Sobaten 中華そば専門 田中そば店 浅草店.

[@roanxerxes6585]

I'd like to ask, how do you go about warming/ re-heating your chilled items before adding them to your final ramen bowl?

[@Phantomkriz]

I’m pretty sure throwing into a piping hot bowl of ramen will suffice

[@nyquilnu2221]

Several options: torch it with an Iwatani or Searzall, sear it in a pan, broil it an oven, poach it in the hot soup or just put it into the bowl cold. It's already cooked and tender so whatever you do, don't play with it too much.

[@Freddie_Dunning-Kruger_Jr.]

Can't wait to try this 🥩

[@syzygy2464]

My girlfriend and I made this recipe last night for some ramen we made, and hoooo boy it's so melt in your mouth good.

[@WayofRamen]

Right on. Mike is the man coming up with these recipes.

[@VeryOwn]

Amazing

[@WayofRamen]

Thank you! Cheers!

[@mrunlucky7187]

Could i substitute mirin with white vinegar??

[@jacobmould1576]

I've done this recipe 3 times and each time has been perfect *chef kiss*. I have a few questions regarding the braising liquid if that's alright; in the past, I've reused the liquid the first time around to make the second load of chashu, but this time - since I've got a larger quantity of braising liquid than before - I want to use it to make the eggs and possibly even use it as a tare. I've currently got the braising liquid frozen in the freezer atm, and I just wanted to ask about a few things: Firstly, during the cooking process, a lot of the fat from the pork was rendered out and is now currently frozen with the rest of the braising liquid in the freezer. Can I reuse that fat as the aroma oil for the ramen? Or would it be better to throw it out and use something else. Secondly, since it's already frozen and I want to use it for both eggs and tare, it'll require unfreezing a couple of days prior to using it as the tare as I'll need to marinate the eggs. Would the liquid survive in the fridge for two days after being unfrozen and reheated for the eggs? In previous videos you've said that tare can store in the fridge for a good amount of time, but since it's already been cooked up, frozen, reheated and left (plus the additional pork fat that had been rendered from the Chashu) makes me worried it might go a bit iffy by the time I want to use it.

[@Steeksify]

As for the aroma oil-- why not try a small amount and see how that goes? As for the liquid, I'd try thawing out just what you need for the eggs.

[@cooller8888]

is it good to use the rest of the sauce from boiling the chashu for the ajitsuke tamago cuz it looks like the same to me and now with the fat infused might be even better for the egg? I dunno, will probably try .. thanks for the recipe

[@gracefire7]

I've heard some people do just that.

[@danielowens3966]

Once I go to store the rest of my chashu after cutting some for a bowl do I store it with the braising liquid or no? Sorry newcomer to ramen

[@WayofRamen]

You can. A lot of people do but you don't need to use all of it.