HOW TO MAKE CHASHU FOR RAMEN (NIKOMI CHASHU RECIPE)

Рет қаралды 88,038

5 жыл бұрын

This is one of the more common ways to make chashu for ramen. This recipe is by a youtuber called 食の贅沢 or Food Luxury in Japan. He's one of my favorite cooking youtubers so please check out his channel.
Original Recipe:
• とびきりの美味しさ！！手作り絶品チャーシュー...
Ingredients:
1-1.5lbs Pork Belly (skin removed)
200ml water
100ml Shoyu
100ml Sake
100g Sugar
Ginger
Garlic
Green Onion
Music:
/ shikutomoto-lofi-hipho...

Пікірлер: 72

@TheRealPeanutbutterhere 5 жыл бұрын

dope video! glad I found your channel. I'm always looking for videos on how to make anything close to ramen from Japan since I've been there but it's hard to find good content and so far I'm really liking your videos cause I feel like you have a good grasp of how to make Japanese ramen. 👌

@WayofRamen 5 жыл бұрын

Thanks very much for watching! I'm not an expert, but I can read Japanese so I just try recipes created by Japanese people.

@Elazul2k 4 жыл бұрын

Wow that is easy looking. I've never made my own before because of how much a pain it is. Going to have to try this.

@WayofRamen 4 жыл бұрын

This is a pretty easy method! Give it a shot!

@thalianoviani3857 4 жыл бұрын

Omg just found this channel and im in love

@WayofRamen 4 жыл бұрын

Thank you very much

@rosalinrosenburg3246 4 жыл бұрын

Taste really good, I only tried this method and it works. Whats so special about the other methods could you compare? Thank u for the instructions

@drgeorgek 3 жыл бұрын

Made this and it was awesome. So easy

@WayofRamen 3 жыл бұрын

Check out the new chashu video I just put up. Its even better.

@zazikii1 4 жыл бұрын

Hey, love your videos! I am trying to learn how to do ramen from scratch, so your channel is incredibly helpful. It is even harder to find the right ingredients here in Germany, I have to work what i can get:) one quick question: is there a certain amount of time the pork has to stay in the refrigerator or is it really just to cool it off, in order to make it easier to cut? Thanks again!

@WayofRamen 4 жыл бұрын

Thanks so much for watching! It's just easier to cut the chashu into clean slices if its cooled down. You can cut it right away if you want to.

@henryos7596 3 жыл бұрын

Looks amazing. Did you remove the rind of the pork belly?

@kevinthiotanry120 3 жыл бұрын

Can sake be change to any alcholic drink or remove it?

@brenfu4982 Жыл бұрын

Man this was great. Accidentally put 1l of water instead of 200 😂 still very nice.

@mayanktripathi9810 4 жыл бұрын

Hi love your channel! Is it possible to freeze this? After cooking and cutting up the slices?

@WayofRamen 4 жыл бұрын

I usually freeze chashu before cutting then defrost in the fridge before I need them.

@austinkoola7981 3 жыл бұрын

How much does this make, 2 servings?

@luisalmanza3296 2 жыл бұрын

To what heat and time do you broil the chashu

@dennnnnn1352 4 жыл бұрын

Heyo, can I substitute sake with mirin? And may I use regular sugar instead of brown sugar? Thanks, love your channel!

@WayofRamen 4 жыл бұрын

Mirin is a sweetener so you probably wouldn't want to use that instead of sake. You can sub with another type of alcohol like white wine or a something like vodka cut with water. You can use regular sugar instead.

@digivagrant 3 жыл бұрын

Can still do this without rolling the pork belly and just slice them into long thick strips?

@rythmbynemisis 4 жыл бұрын

Great videos! Can u plz link the KZfaqr that you mentioned in the video.

@WayofRamen 4 жыл бұрын

Yup, the link is in the description

@checkoutthisnoob5025 2 жыл бұрын

How long would this keep in the fridge or freezer?

@quokkaokka3473 3 жыл бұрын

I like your voice!

@joseramirez4536 4 жыл бұрын

I can't really get sake since i'm under age. Can i substite with a white cooking wine?

@WayofRamen 4 жыл бұрын

Sure!

@riam1653 3 жыл бұрын

I'm underage too, and I used mirin instead of sake. It's a little bit sweeter but personally I think it tastes better that way. It's easy to find in supermarkets too!

@kiara4326 4 жыл бұрын

Being at home I’ve been really interested in making Chashu, but I have a question on how to make the base for the soup ?

@WayofRamen 4 жыл бұрын

Hi Sorry for the late reply. Check out the videos on this channel, I have a lot of videos on how to make things.

@pixieany 4 жыл бұрын

Does it makes a big of a difference if you substitute sake with Mirin? Thank you for your video!

@WayofRamen 4 жыл бұрын

Sorry for the late reply. You're better off replacing the sake part with some other type of alcohol like diluted whiskey or dry white wine.

@pixieany 4 жыл бұрын

The Way of Ramen Thank you for answering my question!

@studaddy0587 4 жыл бұрын

Can you use braising liquid as a tare for soup after?

@WayofRamen 4 жыл бұрын

You can try, but it's rather sweet, you may need to doctor it with some additional salt and a dashi stock to up the umami for that.

@ZaphodOddly 4 жыл бұрын

What constitutes a 'great' v 'ok' piece of pork belly? The only place I can get pork belly consistently is Costco.

@WayofRamen 4 жыл бұрын

Locally sourced stuff is always going to be best, but costco is convenient and I go there a lot too.

@alexliew8894 3 жыл бұрын

Can you re-use the braising liquid for the next cha siu? Or do you have another way of using the left over braising liquid? Thanks.

@WayofRamen 3 жыл бұрын

You can make a tare out of the braising liquid. You just need to add more salt and maybe some other elements.

@alexliew8894 3 жыл бұрын

@@WayofRamen thanks! I just don’t like to throw out for just one use. Many thanks for your reply and recipes :-)

@chrisw7347 4 жыл бұрын

I just got some pre-sliced belly(Hate it when stores do this). Will this work for chashu? Anything I need to adjust? Thanks

@WayofRamen 4 жыл бұрын

My local grocery store does that too. If they're more like a slab than a slice, you may be able to use the method in my 'better chashu method' video. Sous vide may work too. I'll probsbly do some research and testing on what we can do with sliced belly.

@chrisw7347 4 жыл бұрын

@@WayofRamen Ah yes, slabs. And yeah I was hasty and didnt check the other vids, but I'm already underway of that recipe cuz I found it pretty much right after my first comment-- resuming tomorrow, thanks for the response!

@Mark-xp6gk 3 жыл бұрын

if its from the fridge, do you still heat it up before putting it into the ramen or no?

@thesinglerider8942 3 жыл бұрын

Whenever I make it I don't. I heat up the soup and put the chashu in. I eat the chashu last and the soup heats it up pretty well

@FlamedancerStudio 2 жыл бұрын

Will this work with chicken? I can’t have pork (Muslim) and I’d love to try it with chicken!

@rafi4821 2 жыл бұрын

Yes.... Im Muslim and I've tried it with a chicken it works perfectly. Just note that chicken meats are fragile after being cooked, so you don't wanna slice it too thinly, also if you want to heat it up you better slice it first while its still cold (right after you take it out of fridge) to maintain it's shape, then you can sear a bit or torch or oven as you like.

@lfoodfactory4455 3 жыл бұрын

Can i use beef brisket instead??? Please answer me 🥺

@skippityblippity8656 3 жыл бұрын

@audeostudio 3 жыл бұрын

That’s amazing! But why the glove?

@WayofRamen 3 жыл бұрын

i hurt my fingers doing yard work

@richiepov1551 3 жыл бұрын

Hi, what sake do you recommend for braising the chashu?

@WayofRamen 3 жыл бұрын

doesn't really matter. any clear one should be fine. even ryorishu

@richiepov1551 3 жыл бұрын

@@WayofRamen Thank you for the quick response! I’m going to try making your shoyu ramen recipe tomorrow. Made some ajitama and it should be finished brining by tomorrow! Much love.