How to Make Chashu Pork (チャーシュー) Cooking Japanese recipe
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6 жыл бұрынHow to Make Chashu Pork (チャーシュー) a Cooking Japanese recipe.
For many the best part of ramen is the melt-in-your-mouth slices of braised pork belly called Chashu (braised pork belly). The ramen pork is tender, salty, and sweet. It is a perfect compliment to a hot bowl of ramen.
Chashu originates from the Chinese barbecue pork called Char Sui. But as with many other things Chashu has gone through many changes to become a Staple of Japanese cuisine.
In this Cooking Japanese recipe we take a pork belly slab and roll it to create the shape that allows for proper cooking. They key to keeping the Chashu pork juicy is to roll and tie it tight.
A happy side effect of making Chashu is that the sauce is great for making Ramen Eggs. You can watch our Ramen Egg recipe and just replace the sauce.
Ramen Eggs
• Ramen Eggs - Ajitsuke ...
I hope you have a good time learning how to make Chashu at home. Please be sure to let us know how you like it. And as always, I hope you enjoy Cooking Japanese!
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@irenerthedreamer 5 жыл бұрын
I just made this and I want to cry. It was so good! So very tender and moist! I didnt roll it the most amazingly well but it was so good. I can't believe I was able to make something like this. Thank you so much for your recipe!
@CookingJapanese 5 жыл бұрын
I am SO happy to hear this. Thank you so much for sharing 🙏🏼 It’s comments like this that make me want to share more recipes. Thank you again!
@CookingJapanese 6 жыл бұрын
After making Chashu, use the sauce to make Ramen Eggs! See the video here: kzfaq.info/get/bejne/eZp4qMeDsqiRloE.html
@LeoRyori 3 жыл бұрын
We have the same Shun Knife! So glad to have found your channel
@junf6347 2 жыл бұрын
I like this. Not complicated. All ingredients available for me.
@pierresocrate8368 6 ай бұрын
Merci pour cette excellente recette, et merci pour l'attention pédagogique : les différentes étapes sont bien identifiées, bien décrites. Continues !
@CookingJapanese 6 ай бұрын
Arigatou!
@mindysmom6132 6 жыл бұрын
OMGEEE!!! I had no idea! Thank you for sharing how this type of chashu is prepared! I’m so excited, because I received an actual “otoshi buta” (the pink one with the pig face and the chopstick holes in the snout), from my son this past Christmas. Now I have something to use it on! Thank you!! ♥️
@CookingJapanese 6 жыл бұрын
Sorry for the late reply Mindy's Mom. Your reply somehow ended in the review box. Anyway, great to hear from you. I hope you are doing well. And I hope your chashu turned out wonderful! Hope to hear from you again soon! Take care!
@lholhaleng749 4 жыл бұрын
Perfect ! Easy to folllow,,, best vlog!🥰👍thankyou sir,,,💝
@CookingJapanese 4 жыл бұрын
Thank you so much for watching and for your wonderful comment✌️❤️
@Vlican 6 жыл бұрын
great videography!
@CookingJapanese 4 жыл бұрын
Thanks for watching!
@cindyhewatt3406 5 жыл бұрын
Another great recipe I would like to try when I get back home from Tahoe. By the way, love the 旬 knife 🔪, that's the only knife I use, the best!
@CookingJapanese 5 жыл бұрын
I know you will love Chashu. It’s really easy and so tasty. Especially in a hot bowl of ramen 🍲 Those knives are the best right?! 👍😁
@Rotorzilla 4 жыл бұрын
Wow oshiiiii soooooo. Cant wait to make chashu.
@CookingJapanese 4 жыл бұрын
Yay😁I can’t wait to hear how your Chashu turns out. Thanks for watching🙏🏼❤️
@HeartlandTuber 6 жыл бұрын
You use a more reasonable level of soy sauce than other recipes I have seen. I read the book "Simply Ramen", which is worth reading, but the author's recipes produced chashu and other components that were so salty they were almost inedible. Thanks for this simple recipe and technique.
@Siwastar 5 жыл бұрын
they probably usesed "real" soy sauce which is not that salty
@bobsanders9307 5 жыл бұрын
Could you give me those recipes? I can't taste anything. I'd love something unbearably salty.
@CookingJapanese 4 жыл бұрын
Salt can overpower food far too easily. We all have a different taste level when it comes to salt. But I prefer a mild amount. It's always easy to add more if one likes. But removing it is much more difficult. Thanks for watching!
@oleksandrkhoriev1791 Жыл бұрын
Круто, дякую за рецепт!
@teemh5391 2 жыл бұрын
Hi, thank you for sharing this recipe.. May I know is it necessary to cook for 2hours?
@Temulgeh 5 жыл бұрын
why am I doing this to myself? it's 1 am and I'm hungry
@CookingJapanese 4 жыл бұрын
I hope you found something to eat ;-)
@JohnnyParanoid 6 жыл бұрын
Time to make some ramen!
@CookingJapanese 6 жыл бұрын
Yes it is Justin M. 👏😃 We will be uploading our video for ramen very soon! Thanks for watching 🙏
@HuyNguyen-hw1yx 3 жыл бұрын
Can we use pressure cooker ?
@wit7882 6 жыл бұрын
Of all the chashu pork recipes, this the most that I like cause it looks so amazing and easy to make. Because I don't have slow cooker and pressure cooker. So this is very good, just regular pot 😁 And yes, videography is very good 👌🏼
@CookingJapanese 6 жыл бұрын
I’m so happy that you like my recipe for chashu! It’s much easier to make than most think. And as you said you don’t need a slow cooker. I look forward to hearing how your chashu turns out. Thanks for watching!
@wit7882 6 жыл бұрын
After a long search for mirin in different groceries, I finally was able to cook this. I just finished cooking and it tastes great. 😁👌 I'll be eating this with ramen and ramen egg. Thanks again for the upload. 😊
@CookingJapanese 6 жыл бұрын
Oh that's great 😀I'm so happy that you were able to find mirin and make chashu 👏Thank you for sharing. I hope you have a wonderful ramen meal 🍜🙏
@LilGamez21 6 жыл бұрын
Could I use a slow cooker for this?
@CookingJapanese 6 жыл бұрын
You can absolutely use a slow cooker for making chashu!
@camazing21 5 жыл бұрын
I made this yesterday and reserved the sauce to use to make ramen eggs, but the chashu sauce solidified in the fridge because of the collagen i think. Will it still work? Or do I maybe dilute it with some water first, and then soak the eggs? I'm just wondering whether or not the flavor will transfer to the eggs even if its gelled up. Thanks!
@CookingJapanese 5 жыл бұрын
Once you heat up the sauce it should liquify again and be good for the ramen eggs. Thank you 🙏🏼
@waichuenyeeyeeyee3807 3 жыл бұрын
After chashu cooked ...the chashu need soak with the sauce overnight ?
@HH-om4uv 2 жыл бұрын
Why cover with foil if you aren’t going to cover with lid?
@dodykurniawan276 5 жыл бұрын
Oishi from 🇲🇨
@CookingJapanese 4 жыл бұрын
Arigatou! Thanks for watching!
@delicious4.153 5 жыл бұрын
Am making this now:) I like that the sauce can be used to make the ramen eggs! how much of the sauce do i use for 4 eggs? Do i still have to add water? Thanks!
@CookingJapanese 5 жыл бұрын
The best way to judge how much you need is to fill it up so that it covers the eggs. If it doesn’t you will need to turn them more. No need to add water unless you need to fill a ice the eggs. It will produce a lighter color though. Thanks for watching. Please let us know how it turns out!
@delicious4.153 5 жыл бұрын
Finally made my tonkatsu broth after 10hrs cooking and topped the ramen with chasu pork and ramen eggs. The whole family loved it!!! Thanks so much!
@CookingJapanese 5 жыл бұрын
That’s great! Thank you so much for sharing 🙏🏼 I’m so happy to hear that the family enjoyed it ♥️♥️♥️
@dfgdfgsdfgdfgdfgd8692 6 жыл бұрын
is there any reason to cover it with foil when you are going to cover it with lid anyway?
@CookingJapanese 6 жыл бұрын
Covering it with the foil keeps the juice closer to the pork. Thanks for watching!
@cindyhewatt3406 5 жыл бұрын
I was going to ask the same question and glad that you did, thank you! 😃
@saguenayit 5 жыл бұрын
Is this regular leek or Chinese leek (Large green onion) ?
@CookingJapanese 4 жыл бұрын
Regular leek. Thanks for watching!
@kevenklayne4211 4 жыл бұрын
Can you use the sauce for Ramen? Like cook some noodles, strain them, put them in a bowl and use the leftover sauce for the Ramen sauce? Then you add the soft boiled egg, the pork slices and some thin sliced green onion?
@CookingJapanese 4 жыл бұрын
Normally this is not a sauce that you would use for ramen. Nor would it make enough for very many servings of ramen. You could add some water to stretch it, although that would dilute the taste. A better use would be for chashu-don which is chashu over rice in a bowl. Maybe I'll do a recipe for that soon. Either way, experimentation is a fun part of cooking. So if you do try it with ramen please let me know what you think. Thanks for watching!
@SPQR-Z 4 жыл бұрын
Keven Klayne The short answer is yes depending if your a Ramen purist or are otherwise picky about authenticity etc. If your not after true Pork Ramen broth then you can make a pretty good broth with the thickened Tare simmering liquid added to some instant Tomkotsu broth mix you can pickup at most larger Asian markets. Also you can add miso paste to this concoction to really create a flavorful broth. We add minced garlic and grated ginger to the broth to really take it up a notch. Though not authentic Tomkotsu broth everyone that has tried it absolutely loves it
@Deltaray 4 жыл бұрын
Is chastu pork fully cooked or undercooked?
@CookingJapanese 4 жыл бұрын
The chashu should be fully cooked and ready to eat. Thanks for watching✌️
@chaoliangliu3298 5 жыл бұрын
BGM？
@CookingJapanese 4 жыл бұрын
Our music is from a library called Epidemic Sound. Thanks for watching!
@jeremynathanael 5 жыл бұрын
can someone tell me whats the reason we need to fry before boiling it? is it for color purpose or something else?
@MayaTraykova 5 жыл бұрын
It's important because it helps the juices stay inside of the meat, which in turn makes it more tender and juicy.
@jeremynathanael 5 жыл бұрын
@@MayaTraykova ohhh that explain. Once i forgot to fry it and it turns into a stew alike tastes....
@CookingJapanese 5 жыл бұрын
Yes... it’s important to fry before boiling so to keep the juices in the meat. Thanks for the replies everyone 🙏🏼
@MayaTraykova 5 жыл бұрын
@@CookingJapanese you're very welcome. I love your channel. I made the Ajitama eggs the other day. Delicious!
@qverny 4 жыл бұрын
I woul boil the pork belly for 10 min to remove impurities before pan frying it
@user-yz6oq7vk4u 6 жыл бұрын
Hello i'mjapanese this 「chashu」 is very beautiful!! it looks delicious(＾ｐ＾)
@CookingJapanese 4 жыл бұрын
Thank you. I'm happy that you enjoy. Thanks for watching!
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