Last week I shared pictures of my homemade chashu and homemade miso ramen on facebook page. By the way, if you haven’t become my fan yet, you can do so by clicking “Like” button on this page (Just One Cookbook Facebook Fan Page). One in a while I share some random stuff there besides my regular recipe posts.
I’m not very savvy with technology and as I mentioned before, my husband takes care of the behind the scenes work for Just One Cookbook. He has been telling me how many page views I’m getting, how many links are connected to Just One Cookbook, or how they come to my site, like what percentage of viewers are from my Foodgawker page, etc.
And one of the things he told me was that a lot of people comes to my Homemade Chashu Ramen recipe from the search engines. Knowing this, I want to improve on my previous post. One of the idea we have is to provide a recipe on how to make ramen soup from scratch, instead of using flavor pack from the store-bought ramen package. The previous post’s title “homemade” was referring to the chashu, not ramen itself.
Since then I’ve been studying how we can make quick and easy ramen broth, without spending days to create the stock. So here goes nothing, I think I’m ready to share the miso ramen recipe with you. For today, let’s go over Homemade Chashu recipe one more time. I’ll share the miso ramen broth recipe on Wednesday’s post (FYI, my recipes are published on Mondays, Wednesdays, and Fridays).
If you are not a fan of ramen, you still can enjoy chashu. My kids love to eat chasu as a main dish. I have also made fried rice with the leftover chopped chashu meat and that is also really delicious. Happy Monday everyone!
Ingredients:
- 3/4 lb pork belly block
- 1 tsp. Konbucha* or salt
- 1/2 Tbsp. oil
- 1-2 inch ginger, sliced
- 1 Tokyo negi (or leaks/green onions), cut into 2 inch pieces of green part, and cut white part for Shiraga Negi, which you can use for Ramen Topping.
- 2/3 cup water
- 1/3 cup sake
- 1/3 cup soy sauce
- 3 Tbsp. sugar
Instructions:
- Cut the meat into 2 inch pieces and sprinkle Konbucha over the meat.
- In a large non-stick frying pan, heat oil over high heat and brown all sides of meat. It will take some time to brown nicely.
- While browning, put Seasonings, ginger, and Tokyo negi in a small/medium pot (Dutch oven if you have one).
- After the meat is browned, transfer it to the pot and place otoshibuta (drop lid) on top of the meat. You cannot use regular lid for this cooking. The sauce doesn't have to cover the meat because otoshibuta ensures that the heat is evenly distributed so the ingredients cook quickly and evenly. The cooking liquid circulars towards the lid and coats the top of the ingredients without having to stir or spoon. Also, the otoshibuta holds ingredients in place so they dont’ move around and don’t break apart.
- Start cooking over medium high heat. Once it starts to simmer, lower the heat to medium low. Cook the meat, occasionally turning the meat, until liquid is ¼ inch left in the pot.
- Once the liquid starts to get low, stay around in the kitchen as the meat can easily get burnt if there is no liquid left. After 15-20 minutes or so, bubbles start to appear. You are getting close to the end. Turn off the heat when you see the bottom of the pot when you slide the meat. The sauce is now thickened and meat is shiny.
- Take out the meat and cut into thin slices. Transfer them in an air-tight container and pour the leftover sauce in the container until you are ready to serve.
Notes
* Sometimes the package might be translated into "Kombucha", but this is NOT Kombucha, which is a fermented drink. Konbucha/Kobucha/Kombucha is from Kombu seaweed and it is full of kombu glutamine and asparagine umami deliciousness. Konbucha is salty seasoning, so if you can’t find this, you can substitute with salt. However, it's missing nice umami from kombu. You can find Konbucha in the tea section in Japanese grocery store.
* If your pork belly still has rind, check this video for removing rind
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 120 comments… read them below or add one }
ooh homemade, looks so good!
Thanks Kat! I envy you for living in Japan where you find authentic ramen place everywhere. Here… some place have good quality, but even in the ay Area I would say we can only find 5 stores that are pretty good. So we end up going to the same place all the time and then get used to the taste…. You have to take me to a good ramen place when we visit Osaka next time!
Nami, that meat looks deliciously moist and tender. No wonder your little ones like it also on its own! I would too!!!
Thank you Manu! My kids are into different kinds of noodles. I mean they eat ramen, but my son prefers Pho (Vietnamese noodle) and my daughter prefers Udon. Tough customers. But I only cook one kind of noodles at a time and I wish I can make Pho. We usually eat out.
Looks great!
I wondered when I read konbucha because I only know kombucha (fermented tea drink), but that something different apparently.
Hi Kath! Yeah… Kombucha is totally different thing. It’s funny how both sounds similar though. Konbu is a type of seaweed and we use to make dashi (Japanese soup stock). So it has a lot of umami in there. I love this seasoning a lot although it’s a bit pricy.
Your pork looks so lovely! I have never had the courage even to try making “step-by-step” photos. Your every stage looks perfect and beautiful. I am impressed.
I am hungry (still haven’t had my breakfast!).
) I am wondering now… how do you wash it? Doesn’t it change the colour if you try to grind some fresh herbs for example?
I love pork and the fatter it is the better (unfortunately). I have never heard about chashu, a new Japanese cooking term to learn
I also try to post on the same days as you!
By the way I have bought suribachi last weekend and am ready to make your shira ae this week! (I checked of course before-I can grind the sesame seeds very well in a regular mortar, but why lose the chance to buy a beautiful and new kitchen gadget?
(Is the kombucha you use simply the granulated kombucha drink?)
Hi Sissi! Thanks for noticing the difficulty of “step-by-step” pictures. I used to cook faster, but now it slows me down… plus I forget what is actual cooking time because of distraction. Well, but I really wanted to show how easy it is to cook Japanese food, so I’m doing this. I don’t bake, so if anyone who’s doing step-by-step I really appreciate it. What is common sense may not be common sense to me, you know. Plus this will be my kids’ cookbook, so I won’t let them say “I don’t know how to cook”!
Good to know your post day, so I expect to go that particular day. 
Yay! You bought Suribachi. Washing – just rinse with hot water and use brush to clean. Just no dish washer. I don’t think it change color as long as you wash it after. It’s not natural stone so it won’t absorb the pigments, I think. Konbucha – please read the post? 
Nami, thank you for the suribachi washing advice. I would love so much to post step-by-step photos, but my steps are so messy it would be awful to look at. One more important thing: my kitchen is quite big, but very dark
Sorry, I must have missed the konbucha explanation.
Sissi, I added the explanation after you and other person asked.
My kitchen has no window and light is ALWAYS on. I wish I have a window here… Next to kitchen, we have a breakfast nook, where there is a window to the backyard. But so dark… I use flash to take step-by-step. 
Chashu sounds like char siew but its not, I’ve never seen this in any Japanese restaurant, except on ‘Just One Cookbook’ e-restaurant where we can only eat with our eyes:)
Hi Three-Cookies! Yes I’m sure it comes from Chinese cuisine (Japanese have lots food that originated from China and other Asian countries but we completely or slightly change the original food, like char siew). Have you had Japanese ramen? Some of Japanese restaurants here offer ramen along with other Japanese food. Maybe you know it next time you visit Japanese restaurant.
This is definitely yum yum! But can we do w/o the Konbucha if we don’t have it/can’t find in store? what’s the difference between using the pot lid and the drop lid? This is interesting!
I love coming to your blog coz I’m always learning new things!
Hi Lyn! If you don’t have Konbucha, you can use salt instead. Konbucha gives nice Umami from the seaweed… You must use drop lid for this recipe. You see, the liquid is not covering the meat? With drop lid, liquid will go all the way to the top and go down… like circulate so you can cook with small amount of soup and cook faster. Thank you for your compliment Lyn!
Em.. Like “Three-Cookie” at 1st glance i also tot your Chashu is our asian “Char Siew” which look pretty similar but we used pork fillet instead of pork belly.
Your version is indeed very special but i must go find “Konbucha” 1st. Must go the Japanese department store and take a look
Hi Ellena! Usually Japanese chashu is pork shoulder rolled into a log (that’s why it’s round). But the way I cook chashu is much easier than the log and stew…I only cook for 20 minutes or so. Very quick chashu.
Yes, department store should have it. It might says Kobucha too. Both same thing. 昆布茶. So it could be in tea section. 
Nami, this looks wonderful as always! My problem is, I have so many recipes from you’re site on my to do list that I don’t even know where to start!
Hi Gourmantine! If you say that…then I have double amount of food that I want to cook from your blog. And I think I can only make your dressing…LOL. Seriously!
I love this post, Nami. Chinese char siu is my absolute favourite. I’m so happy to know that there is a Japanese version and belly pork (fave cut of pork) could be used. Will search high and low for konbucha. This will surely be a family favourite.
Hi Adora! I feel like all the Japanese food is a different version of some other country’s food (like curry, yakisoba, yakiniku… endless). Hope you can find Konbucha in tea section (konbu-cha). It gives really nice savoriness from konbu seaweed. Thank you Adora!
Nami, that is soooo beautiful! I absolutely adore pork belly! I used to eat so much of it when we lived in Singapore for a while… I haven’t had any since we moved back in 2007! I am going to go on a pork belly hunt soon
Thanks for the inspiration!
Hi Marsha! Me too, I love pork belly more and more after I start cooking it. If we don’t eat too much it should be okay… right?
*drools* I am in love with this recipe. It looks SO GOOD.
I’m saving this until I find that seasoning.
Hi Chad! I hope you like it.
How sweet of your husband to keep you updated on statistics of your blog, facebook, and food gawker! It is so smart of you to improve upon an already delicious recipe!
Hi Allie! I think he really enjoys that we have a blog. I have to say he’s more serious than me in fact. I’m just focusing on making good food, taking good pictures, making my blog very organized… and that’s it.
It’s good that we are using our strength in different parts of blogging.
OMG, this is such a scrumptious sinful and tempting way to make this pork. I would never have come up with a recipe, other than dicing them in little squares, to deep fry them for crispy little nuggets that I can add to biscuits, and cornbread.
Love the creative idea, and beautiful photos…thanks for sharing the yummy recipe, as well:DDD
Hi Elizabeth! Hmm your cooking sounds delicious too! Thank you for visiting my site.
Nami, this pork dish looks incredibly delicious and simple! I would love to make this some night for my husband… I can already tell he would love it so much. Thank you for sharing this recipe and your kind comments on my blog… They make my day! You have a very inviting blog and vibrant photos, too. It’s always a pleasure to visit and see what’s new!
Hi Georgia! We always think this kind of “meaty” dish is for husband.
I in fact eat 2 slices at most when I put them as a topping for ramen. Thanks for visiting! 
Oh this looks amazing Nami, great recipe and fantastic photos! I am sending compliments to both of you, because you guys as a team working magic over here!
Hi Sandra! Your kids love ramen, so I hope you will give this a try and add to the ramen – then it will be very authentic.
My husband will be happy hearing your compliments but not too much please. He’s already a confident man. HAHAHA.
That looks amazing! I am going to have to go to the Asian Market and see if I can find the ingredients to make this dish. I love your site. I am learning all kinds of new things.
Hi Melissa! I’m glad you enjoy my blog. I sometimes feel bad that everyone has to go find a new ingredient (that may sit in the cabinet for the rest of life). I use Konbucha for several recipes, so if you have one, that will be great! Thank you for visiting my site Melissa!
Aww my best friends mom used to make chashu for my friend and I when we lived together. Thanks to you Nami now I can make my own! (Though I will still gladly take hers) Do you think I can use Umami paste instead of konbucha? I think so huh? I can’t wait for the Ramen recipe, do you use milk in your broth? LOL I will eagerly await till Wednesday!
Oh Lindsey you were lucky to taste your friend’s mom’s cooking!
I Googled Umami paste and found it. Wow I didn’t know about this product. I guess it’s another “fancy” product of MSG. Konbucha has MSG too in fact. I just checked and it says so. I guess once in a while is okay… I’m not a big fan of MSG and I rather not to use it. Milk in the broth! To make it milder?? Hmmm more depth in Ramen soup making… How come milk? Did you hear about it from a ramen restaurant?
I’ve seen them add soy milk in to the broth kettle. The soup is milky and delicious.
Now you said soy milk… I kind of hear the story about adding soy milk… What’s the name of Ramen place? I wanna go next time I go to LA!
Now you don’t need to go to Ramen Place anymore!!! Well, I know you will still go there, hahaha ; )
You know us, we’ll probably go there for the sake of “studying” the soup.
Haha well we still need to “study” the soup broth!
This looks kind of charred kind of meat even though it cooked in a liquid.Your pictures are beautiful.You always take so much effort to take pictures of each step..I lack in that kind of patience
I think a trip to japanese store is due now!Have a nice week ahead!
Hi Tanvi! I know… step-by-step is definitely not easy…but I do it because I want to show how easy it is. Plus, my English is not good enough to explain something in words…. Pictures can tell everything… I hope? Thank you so much for your compliment but I learn a lot about photography from you, Tanvi.
Wow this looks beautiful! This dish is making my mouth water. Yum!
Thank you Kara!
Nami, it looks delicious! I’ve never even heard of using Konbucha, I’m going to have to look into it…thank you for sharing your secret;o) When I make chashu, very rarely, I’ve been using Pork Loin, It looks much better with the Belly like you used! I look forward to your Ramen recipe. You give me such inspiration
)
Thank you Kay! You might have heard Kobucha (昆布茶）. I use for cooking, but some use for drinking… It’s not cheap (usually like $6-8 per can, but forgot). Yes, your way is traditional method Kay. Mine is cooked only for 20 minutes. Very fast… but it tastes pretty good. It’s perfect for preparing homemade ramen in a short time!
This looks so good! I know what you mean about your blog’s most popular posts. I go and look at what is most popular and hate that the picture for that post is a cell phone pick…eeee gads!
Thank you Dee! I am actually too busy to care small things behind the scene (maybe not “small” things?). So I’m glad my husband is taking care of it. At least he’s having fun. Haha a cell phone pick? I put some pictures (Ramen and Crepes) via iPhone on my facebook page and I thought the quality is not that bad. But I know what you mean.. facebook and food blog is different level..
the pork belly you had choosen look so good and fresh. This is also a popular Chinese dish, we have it roast or cook similar like your way. I have yet to try to cook at home, must try soon. Yours also look so yummy!
Thank you Sonia! Yes I think they are organic (pretty sure…but not 100% sure). This pork belly came from a Japanese organic market. It tastes very good.
I like Chinese version too! 
Wow, homemade chashu…the meat sure look beautiful and very tasty…but honestly I will not even try to make it…so many steps, your husband and kids are lucky
The pictures are awesome…thank you so much for this nice post and have a wonderful week Nami 
Hi Juliana! Maybe I put too many step-by-step pictures that you think it’s too difficult? This is very easy Juliana.
We only cook the meat in sauce for 20 minutes or so. You brown meat, cook for 20 minutes, and that’s it! 
Thank you for your compliments Juliana!
Another great one Nami. There’s always so much eye candy here and alway some new and helpful information. Kudos to your husband to for taking away some of the stress so you can just cook and take pictures.
Thank you Sandra! I hope you liked my another “pork” entry!
Yes… he takes away some of my stress…but I’m still stressed! 
I’m a stress bug (not sure if there is such term…).
This looks mouth wateringly good! Great photos!
Thank you Maris!
Oh my goodness, this is incredible! It must a feast eating in your home every day.
Mandy
Thank you Mandy! Haha not really a feast… Just the grass is always greener on the other side of the fence. I can’t bake and I’m always envious in your home when you bake.
Hee heee, so the point is you don’t have to be good at technology, you just need a husband to be good at it. My hb is in the technology field but so far off from IT-related work….so no one to help me with the analysis. Your chashu looks really good – as good or even better than some of the ramen stores that serve chashu ramen.
Hi Tigerfish! You are the funniest! I think my husband knows that I know nothing, and he wants this blog to be successful way more than me. He’s more like a business person and I’m just a housewife!
Thanks Tigerfish. 
I’m always delighted to visit and find a new and scrumptious recipe! Especially fun to find a Japanese dish that I’m unfamiliar with…and every single one has looked delicious! This is something I’d love to try
Hi Liz! Thank you so much for your kind words.
There will be a lot more unfamiliar dishes… I hope you will enjoy. Then you will realize Japanese restaurants in the US don’t serve most of stuff we eat at home. 
Dear Nami… There is an award waiting for you here: http://www.manusmenu.com/pumpkin-and-barley-soup Come pick it up!
Hi Manu! Awwwww you are so sweet….and this “Sisters” mean a lot to me, Manu… thank you so much. I wish I can express better but over the Internet only way is to write it. And I’m not so good at different kind of expressions in English… I hope you know how much this special “sister” award means to me. Thank you!
Gorgeous picture Nami! And how awesome that you and your husband can work together on the blog! It’s a bonding experience!
Thank you Tiffany! Yes it is. We used to watch TV together after kids go to sleep, but now we work on the blog – well he still watches TV shows while working on computer. We have learned a lot since we started this blog.
Very mouthwatering photos of those pork slices, Nami! I better check the Asian Store for Konbucha so I can try your recipe!
Btw, have you found my Filipino Egg Rolls recipe? In case not, here’s the link:
Filipino Egg Rolls . Hope you’ll like it!
Hi Tina! Thank you for the egg rolls recipe – I already copied into Word and it’s in my future cooking folder.
It’s so great that I don’t have to buy a cookbook anymore….and it’s multi-cultural too. The best ever! 
Japanese chashu is different but Chinese char siew but it is delicious. I tasted in in San francisco once and again in Osaka and really like it. That chashu ramen in Osaka was so good I would love to make it at home. Thanks for sharing this recipe and I can’t wait for your ramen soup recipe.
Hi Biren! I wonder if Japanese restaurants in your area has Ramen… I realized most Japanese restaurants don’t have ramen… here in SF we have “ramen” restaurants. I guess we have enough Japanese (Asian population) here that usually they are all crowded. With long line waiting outside…before the restaurant opens! Thanks for your comment and I hope you like my miso ramen recipe.
I don’t think there is a restaurant here in the Twin Cities making their own ramen. I remember there is one in Nihon Machi, SF with a restaurant making their own noodles and it was delicious! There is yet another restaurant that served Sapporo ramen which I really enjoyed.
Yeah after reading everyone’s comments, that’s what I realized. I know which one you are talking about. I wish I could see you back then. Next time you have a trip to SF, please do let me know. I’d love to meet you in person!
Mmmmm sounds delicious!
Thanks Holly!
This really looks picture perfect and your recipe sounds delicious. Your pork would be a big hit with my family. I hope you have a great day. Blessings…Mary
Thank you Mary! I hope your family will enjoy this recipe. Thanks! I hope you have a great week too!
looks wonderful and your hubby is doing a sterling job, joined you on facebook thanks for traveling with me hugs Rebecca
Thank you Rebecca! I’ve been telling my husband about everyone’s comments about him too.
He was very happy to hear. I LOVE traveling with you! 
oh wow!! That looks amazing! Lucky kids of yours!!
Thank you Kate! I hope my kids will know so… one day…
Ohhh this looks so good! Can’t wait for the ramen recipe on Wednesday!
Thanks Peggy! Hehehe I just published now… I hope you will like it.
Oh my – This looks fabulous! I have to save this recipe for dinner some day. You always have awesome ideas – love coming here
Hi Ewa! Thank you.
I hope you enjoy cooking and eating Chashu.
Thank you Luciana!
Thank you Aipi! I’ll try to continue step-by-step as much as I can…until I drop a camera while cooking or something. LOL.
Hi Jill! Thank you for such a kind comment Jill. Do I explain well? I’m glad… My English is pretty basic and not fancy, so maybe it’s good thing. It can be simple.
I hope everyone starts to think we eat more than Sushi at home! Thank you so much!
Hi Lin Ann! Haha…my husband is not like a programmer or anything. He just likes to figure things out by himself (which character is not in me at all). We are both slowly learning too.
I guess not all Japanese restaurants have ramen… If you had one before, always chashu is on top. 
Thanks for visiting my site Lin Ann!
Hi Maria! I hope your partner will enjoy this recipe!
Hi Kristen! Yes… I’m very thankful that my husband is helping me out, especially the technical part of the blog. But I am building my blog and it’s been really fun. I like organizing stuff, so it fits my liking.
Thank you so much for visiting me!
My husband also is the behind the scenes guy on my blog! Each day he loves looking at all the stats and tells me where everything is coming from! This looks so yummy! and the photos are wonderful!!
Hi Beth! Oh I didn’t know your husband helps out too. We are very lucky to have such a knowledgeable husband.
Thanks for the compliment!
That looks so good
need to try it and soon!!!
Thanks Suzana!
Thanks Maria! Yes, it’s very easy. You just need to remember you stick around in the kitchen for the last part. But this is done in less than 60 minutes. I mean just browning the meat and cook in the pot for 20 minutes. Not bad at all.
Hi Nami-
I’m new to your site and I love it! I grew up with Japanese home cooking, and I love to see your recipes! I made your chashu tonight and made the chicken shiso (one of my favorite herbs!) gyoza the other night. Both were very delicious! Thank you so much for sharing your recipes!
Hi Tiffany! Thank you for your kind comment.
I guess you are Japanese? Wow you made Chashu and Chicken Shiso Gyoza! It is the greatest reward to me when someone cooked my recipe and liked it. Thank you so much for taking your time to let me know. You totally made my day (well it’s time to sleep, but I hope I can sleep with this good news!). 
Yes, I am Japanese. My parents both are good cooks, but I don’t get to cook with them very often, so it’s great to have your site as a resource! I made fried rice tonight with my leftover chashu, and it was oishii!! Can’t wait to try more recipes.
Your dad cooks too! How wonderful. Most Japanese men don’t cook in Japan unfortunately and I only know few (male) friends who cook occasionally on weekends etc. Oh!!! The fried rice with chashu was awesome right? I should cook it for my kids soon. They love it! Thanks for following me!
Really glad to find this website. I’m a guy and I enjoyed cooking on occasion. In this case, I’m interested in trying out your chashu recipe. I was curious, however, about cooking sake vs. mirin? I have a bottle of mirin at home and, if it’s an acceptable substitute for cooking sake, it’ll save me a trip to the Japanese grocery store. And, if I can use mirin, what amount would you recommend for this recipe? Thanks so much!
Hi Dennis! I’m so happy to hear you like my site! Thank you.
As for cooking sake vs. Mirin, they are completely different. Cooking sake or sake is pretty similar. I’m not a sake drinker, but you can buy a cheep small sake bottle and that works just fine too. Or you can use any kind of Asian cooking wine (Chinese rice wine etc). Mirin is sweet and we use it as substitute of sugar since Mirin has very mild sweetness. I hope you will like this recipe!
Nami,
I went to the local Japanese market and looked for konbucha. I didn’t realize that konbu-cha is basically seaweed tea until the lady working there pointed me to the tea section. I asked her if the konbucha that she showed was used for seasoning food and she said “no”. But the characters were as you described. Did I get the wrong thing? Thanks!
Hahaha! Thank you Dennis for writing. Yes you did buy the right kind! A lot of Japanese use Konbucha as seasonings because it has good Umami (use as salt). You are fine!
I can’t wait for you to make Chashu! I hope you will like it! Good luck.
Ah, I see now, upon reading the comments section more carefully, that you had already mentioned that konbucha might be in the tea section. To your credit, there are so many comments that I just missed it the first time. I will try recipe tonight…thanks for the good luck wishes, I’ll probably need it.
Hi Dennis! How did it go? I hope it came out okay.
Nami,
The chashu turned out pretty well, considering the fact that I’m not an especially good cook. The flavor was definitely a highlight…I’m not sure to what extent the flavor was due to konbucha (vs. regular salt), but my wife and I liked it a lot.
The hardest part, believe it or not, was finding a cut of pork belly that I liked. The Asian markets locally only had frozen pork belly in stock last weekend, so I actually purchased the meat at a Mexican meat market. In addition, the cut of pork belly that I go had that tough, outer skin on it that was very difficult to cut off. I decided to cook the meat first and try to remove it after it’d been cooked. Still, it was an extra hassle.
The drop lid worked pretty well, too, I think. Thanks for the great recipe, tips, and responses in the comments section!
Hi Dennis! I’m glad you liked it. Konbucha has konbu dashi which salt doesn’t have. We use konbu to make dashi too, so you can imagine some umami from konbu is added.
For Chashu, I always buy pork belly from Nijiya supermarket. The meat quality is pretty good there. I always buy meat from good store because you take time to cook so I really want the quality rather than quantity. I’m unfortunately unfamiliar with cut of the meat…but I saw nice pork berry in Lundardie’s (I think this is Bay Area only). This supermarket has everything that I can’t find in regular supermarket…so more of high end. but their pork belly was pretty beautiful. Does Mitsuwa have pork belly? I know they should have sliced pork belly…but not sure about block. Mine is very soft and it’s almost hard to cut (because the meat is tender). We didn’t waste any of the meat as my husband likes fat part too… Sorry the meat gives you a little hassle. Hope you can find a better meat somewhere. Drop lid is necessity in Japanese cooking. You only need a little bit of liquid yet it goes around to the top and cook so well without flipping too often. Thanks again for giving me feedback!
Very nice! And how interesting, that the process is similar to our Braised Char Siu recipe.
http://www.houseofannie.com/braised-no-bake-char-siew/
I hope I can find some konbucha around here.
Hi Nate! Ohhh I love your Braised Char Siu! Chashu is a Japanese version of Char Siu…(name became more like Japanese). We have so many food that we adapted from China, Korea, and all the Asian/Western countries. Well, but I know that happens in any country… Chashu became necessary topping for Ramen, and agian, Ramen came from China, I think. But now when we say “Ramen”, it’s Japanese food… We have many many traditional Japanese food, but Ramen, Curry Rice (India), Yakisoba (Chinese chow mein), and other popular foreign-origin dishes have been around for more than 100 years.
Nami!
I was looking for Chshu ramen recipes and came across your website!
You have such nice pictures and good layout and I love to read your looking steps! Really well, written simply and gentle (like a true Japanese lady Hehee).
I followed your steps in this chashu recipe and my meats came out really nice. Perhaps a little too salty coz I may have been too generous w the soy suace and salt. But the meat is tender n delicious! Thank you!
I also love your Otoshibuta foil method. Such a genius!
Will be checking out the rest of your recipes. You have a new FAN here! Keep up the good job!
Hi Cecilia! Thank you for stopping by my website. I’m happy you found my site and liked it. I’m glad step-by-step pictures are helping. I’ll keep working hard! Otoshibuta method is great, right? It’s genius invention I believe! I’m glad you became a fan and thank you so much for leaving the kind message here. I’m so happy~~~.
Nami,
For the Tokyo Negi, can I substitute is with green onions? as it is easy available.
BTW, I gave your teba shio recipe a try, I loved it! Thanks for posting such a great recipe. I kinda set my oven on fire from the wings’ grease.
Hi Sandrine, I’m sorry I shouldn’t have laughed but when you said you set your oven on fire I just imagined the scene of chaos and had to laugh… I hope everything was okay though and I’m sorry I should have mentioned that everyone must be careful when broiling. I’m glad you liked the recipe. Wasn’t it easy?
As for the Tokyo Negi, yes you can substitute with green onions.
Hope you will like it!
Hey Nami,
Can I subsitute cooking sake with Chinese Rice Cooking Wine? At this rate I am subsituting: Konbucha, Tokyo Negi and then sake.
Also, I read your first comment about your children enjoying Pho. I should be getting a Pho recipe from one of my Vietnamese friends, want me to pass it to you when I get it?
Thanks,
P
Hi Patrick! Yes you can use that.
The Pho recipe sounds nice! Yes, if it’s not troublesome, would you email me with the recipe? Thank you Patrick!
I don’t know if you check this but my boyfriend took a stab at making shio ramen for me tonight. I told him I wanted meat (chashu) in it but that I didn’t know how it was made. I looked up some recipes and yours looked the most aesthetically pleasing (^-^) and he was like ok, I’ll make it (mind you he’s American, never lived in Japan (I did for 5 years that’s why I was asking him to make ramen) and that’s what he did. うまかったよ！本当に！ It was so delicious….I wished that I had some white rice to just eat the chashu (he put daikon, ginger, garlic, some other stuff I’m not even sure but it was GOOOD!). Yep, this was the first time he had Japanese ramen, first time tasting chashu and he even said he would use the sauce in other dishes. Thank you thank you for such a lovely recipe! ごちそうさまでした！
Hi iLaShonda!
Thank you so much for your feedback! I’m so happy to hear that you and your BF enjoyed homemade chashu!
Ramen shop takes a long time to make chashu, but this recipe is pretty good for the amount of time you spend to cook. It’s easy and delicious. メッセージどうもありがとう！とても嬉しかったです!
Nami, thanks for this wonderful recipe. I lived in Japan for two years a couple years ago and I was starting to crave chashu and this was delicious. My wife who doesn’t usually like beef or pork loved it and I wished I would have made more. Thanks! -Matt
Hi Matt! Thank you so much for your feedback! I’m so happy you and your wife enjoyed this recipe. Next year I’m planning to improve my chashu recipe. This recipe is very easy, but I really want to make it even softer… Thank you again for writing!
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