RAMEN CULTURE: How to make mouthwatering PORK BELLY CHASHU video

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5 жыл бұрын

On this episode of At Home Cooking, we break down one of the most popular toppings in a Ramen bowl: PORK BELLY CHASHU! Pork belly chashu can compliment any type of ramen but can also be enjoyed by itself. We show you how to make melt-in-your-mouth, delicious pork belly chashu at home!
Ingredients:
Pork Belly (500-600g)
Scallion 2 bunch
Ginger 40g
Garlic 4 cloves
Soy Sauce 1 cup
Sake 1 cup
Sugar 4 table spoons
Water 3 cups
String
Visit www.ramen-culture.com/recipes01 for written recipes!
Subscribe to our KZfaq Channel for more at home cooking videos! / @ramenculture
#RamenCulture #ramen #porkchashu
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Пікірлер: 90

@lenra.b Жыл бұрын

Beautifully Done Young Master…Detailed and easy to follow, thanks for sharing.

@johngovea44 4 жыл бұрын

They tied me up like this at this BDSM club I went to in Shinkjuku. It was lit 🔥🔥🔥🔥

@RamenCulture 4 жыл бұрын

Gaikokujohn I used to live in Shinjuku-Ku. I think we went to the same one in Kabukicho.

@jamieferro8872 4 жыл бұрын

@@RamenCulture Remember Club Tokyo! I miss it there.

@johnathancobb3843 Жыл бұрын

Probably one of my favorite videos. I keep going back and watching from time to time. I love the ramen and love your personality my man. God bless and I hope you’re doing good! I appreciate you taking the time to share and blessing us with some knowledge!

@TrungLeNOLA 4 жыл бұрын

Thanks for posting this! Will try this out this weekend!

@HookTheMonster 3 жыл бұрын

Again. Thank you for such an in depth explanation yet somehow you keep it simple??? That’s really awesome. I’m excited to try think for my shoyu ramen! UMAMI BOMB!

@Bunnymum333 2 жыл бұрын

Yum yum! Going to try this!

@davidcrosby7409 8 ай бұрын

you speak truth. seen loads of videos on this; you win

@themagicalspacepapa3109 4 жыл бұрын

thank you for teaching me. I would love to try your ramen someday

@nickliefo4997 3 жыл бұрын

love your videos brother, thank you

@ColinthePulkrabek 3 жыл бұрын

I’ve noticed some recipes recommended searing the pork belly first. How do you think searing pork belly pre-boil in addition to everything you did here would effect the end product?

@BrianThornburg 2 жыл бұрын

Making this for the second time today. First time came out so well but the piece of belly I used was so small that we got ONE meal (4 people) out of it so this time I'm using a larger piece.

@checkaneh Жыл бұрын

Really loving your content.

@PCDisciple 3 жыл бұрын

Subbed. Amazing video I’m ready to try this!

@dmurk888 4 жыл бұрын

Nice job! I like the content of your vids.

@thebittybakery6997 4 жыл бұрын

Love learning new food cultures and trying new recipes. Thanks! I subscribed.

@RamenCulture 4 жыл бұрын

The Bitty Bakery thank you for subscribing.

@juscelinosilva3313 4 жыл бұрын

Wow Very very very very AWESOME Thnx for the vídeo bro ARIGATOU gozaimasu !

@arlentonmenjin7121 4 жыл бұрын

Wow nice video combination are make the recipe looks delicious ..Arigatou kotai medusa 👍👍

@otakuwithramen--1423 4 жыл бұрын

シカゴで自分のラーメン屋を開けるのが夢です。貴方の様に英語を話して僕もラーメン文化を広げたいと考えています。純粋にカッコイイです。色々と勉強させて下さい。

@ramenbatman 4 жыл бұрын

explaining why you wrap tight and the little details of why make a huge difference

@MystMyth 4 жыл бұрын

AMAZING VIDEO! I can't believe how few subscribers you have! Everything about this is perfect. The authenticity, the narration, the editing, the video is perfectly concise, the humor. Keep up the great work my friend, I'd love to learn more ramen tips from you as I begin my journey at trying to replicate this amazing dish at home :)

@RamenCulture 4 жыл бұрын

MystMyth thanks for watching. We’ve been working on some contents, so hope to get them out soon.

@yourdailydoseofanime19 3 жыл бұрын

@@RamenCulture we're still waiting 😔

@dotacja 5 жыл бұрын

duuuuuuuude! I want to eat your tsukemen! and fu, now I am hungry for a good one!

@RamenCulture 5 жыл бұрын

We will be in Tokyo next month. Maybe we can grab Itto or Mr. Tomita.

@markdominiccorpuz3528 3 ай бұрын

Hi Ramen Culture sensei! I would like to know if you can use the Chasu tare as Tare for the broth too? Arigatou gozaimasu! 😊

@Kamui_p 3 жыл бұрын

Can you use the Tare after the the simmering as Tare for the Soup? Prnist it only just a "Marinade"?

@johnclarencecapistrano6027 2 жыл бұрын

can I make a chashu tare for ramen I inspire it in Seonkyung Longest

@abc-ex2ls Жыл бұрын

Hello,which brand of sake did you use?

@mengthoj1991 4 жыл бұрын

Do you boil it on high temperature or low? Ive done Chasu 3 times and the first time i made it was 2 hrs and i believe medium heat and it was tender. The other two was not really tender at all and for 2 hrs as well. ???? Im beginning to think my first attempt was beginners luck. Please let me know.

@Mathewsman11 3 жыл бұрын

I’m doing a chicken bone soup would it be ok to boil it in that or only a pork soup?

@chenwu3481 4 жыл бұрын

First of all great channel! I got one question, in the description it says 4 tablespoon sugar and in the video u say 8 tablespoon. so wich one would u recommend ?

@RamenCulture 4 жыл бұрын

Chen Wu sorry to get back to you so late. Thank you for catching that. Four tablespoon is good if you’d like it less sweet. I like my chashu a little sweeter than most so I do 8 table spoon when I make it for personal use.

@DLAW-pc1lu 3 жыл бұрын

What kind kind of sake are goingn to use

@Rotorzilla 4 жыл бұрын

Why don't you blanch the pork belly before you put it in your soup? I'm fairly new at making chashu. Do you reuse the tare for ajitsuke tamago? Can it be used as tare for ramen or does it need to be reduced?

@Jovenrp 4 ай бұрын

Can we achieve the same quality if we use a pressure cooker?

@davidt2706 5 жыл бұрын

Keep it coming RC. Everything is on point. recipe (I prefer grams), editing, music.

@Berkana 4 жыл бұрын

I have a question which may prompt an experiment. Instead of doing all that rolling with the string, could you just use a sushi rolling mat (that you don't intend to use for anything else) as scaffolding, and wrap the chashu with that and tie the string around the mat? Just boil the whole thing together with the sushi rolling mat. Then, after you're done boiling it, remove the mat and loosely tie it for the tare simmering part. The mat itself could probably withstand being boiled. You would probably have to keep that mat as a dedicated chashu boiling mat, and you might have to replace it once in a while, but those bamboo sushi rolling mats are cheap. Would that work? I suspect it would be a lot less labor intensive than trying to tie a tight roll with the string, and might give you a more consistent cylindrical shape.

@markpamintuan8729 3 жыл бұрын

what soup did you use here? is this chintan or paitan? Sorry new to the ramen culture :

@Ryutafu 4 жыл бұрын

What should I do about noodles?

@natspangolino954 5 жыл бұрын

Thats yummy! Did you remove the hard part skin of the pork belly? How about the ingredients of the soup? Please show us some demo Bro.. btw thanks for posting the video. You made us hungry! =)

@RamenCulture 4 жыл бұрын

Nats Pangolino the pork belly came without the skin. I haven’t seen ramen shops in Japan making pork belly chashu with the skin on, but I’ve seen it in the US. I think it comes down to personal preference. For the soup, check out our episode on how to make chintan soup.

@homerman001 3 жыл бұрын

If you where making a chintan ramen, would you not cook it with the soup because you don’t want a heavy boil?

@dejic7405 4 жыл бұрын

Can this be done to chicken too?

@zerobrine1076 3 жыл бұрын

what can I use instead of pork belly?

@Mr5uper5onic 4 жыл бұрын

Interesting. Can the tare be used to flavor the ramen or should I create a second tare?

@DrStrangefate 4 жыл бұрын

I've used it for the tare before but, if you want the Umami of mushroom and konbu then def make a second one

@Mr5uper5onic 4 жыл бұрын

@@DrStrangefate oh okay thanks for the help!

@Grace-td4kl 5 жыл бұрын

Do you use the leftover Tare liquid for anything ?

@kevenklayne4211 4 жыл бұрын

I wish someone would answer this.

@RamenCulture 4 жыл бұрын

Grace sorry for the delayed response. Use it to season your menma, chashu, fried rice, eggs, etc. There’s multiple creative ways to use the tare. It’s basically Soy sauce packed with UMAMI BOMB or salt tare.

@alpa3710 3 жыл бұрын

@@RamenCulture Can I use the tare as sauce for ramen, too?

@arriesdavid 4 жыл бұрын

Damn. Any tips to make it appear pink? Mine's meat appearance is pale white.

@johnmagee2394 4 жыл бұрын

Do you sell your tee shirts

@DLAW-pc1lu 3 жыл бұрын

What is the real measurement for sugar 8 or 4 tbs

@akurnianto 4 жыл бұрын

do you use skin on pork belly or skin off?

@six1996 4 жыл бұрын

So sugar 4 tbsp or 8 tbsp?

@lux0rd01 3 жыл бұрын

Does anyone know of it would be possible to dry this in individual slices once cooked to use for multiple separate uses a bit like the dried pork belly you get in good quality instant ramen for those who are cooking just for themselves?

@rosendoandangel 2 жыл бұрын

Lux0rd, I know this is a really late reply, but this is what I do: I make the chashu as directed, and cool it. After a day or so in the fridge, it's easier to slice. I thinly slice the entire chashu roll, then place pieces of plastic wrap between each slice, and wrap it all up in a roll again, each slice being separated. Then I place this roll in the freezer(I wrap it in several layers of plastic wrap, to keep from getting freezer burned). When I want to make ramen, I pull it out of the freezer, unwrap the chashu roll, and pull apart as many slices as I need, and rewarm them by placing them in our toaster oven. The individual pieces of plastic wrap make this super easy. Then, I put the rest back into the freezer until another time. So easy! Hope that helps:)

@Dave-wg5xx 5 жыл бұрын

did you tenderize the pork belly prior to cooking?

@RamenCulture 5 жыл бұрын

Thanks for watching Dave! We didn't tenderize the pork belly but you bring up a great point and certainly would suggest pounding or tenderizing the meat if it's an uneven size to make it flat and even. Feel free to try it and let us know if you like the results better. We always love hearing back from our audience and sharing better ways!

@Dave-wg5xx 5 жыл бұрын

@@RamenCulture I've seen some people use a fork to puncture the fat. I think that is more for crispy, oven-baked pork belly though. Never done it myself. Seems to come out great via boiling.

@randomutubr222 3 жыл бұрын

Great video! Do Kakuni next :)

@shugafakker 4 жыл бұрын

At first are you boiling the chashu in the tonkotsu boiling broth?

@RamenCulture 4 жыл бұрын

Macabre you can boil chashu in regular boiling water or you can boil the chashu in the Tonkotsu broth to kill two birds with one stone. The belly fat will mix well with the Tonkotsu broth, which will make it richer and creamier.

@shugafakker 4 жыл бұрын

@@RamenCulture thanks for the fast reply im doing that just now but I wasn't sure if it was on the tonkotsu, thanks a lot im making the sauce now

@RamenCulture 4 жыл бұрын

Macabre awesome. Making ramen is work, but once you have the traditional technique down you can start innovating them and adjusting them to your culture and taste palate. If you have more money questions while you’re working on it you can always DM me in IG. I tend to reply quicker over there. But you’re more than welcome to ask questions as well, bc there are others who may have the same questions. It’s ramen time!!!

@shugafakker 4 жыл бұрын

@@RamenCulture thank you I sent another question to your IG

@shugafakker 4 жыл бұрын

@@RamenCulture just for the record If anyone has the same question, I asked if I can use mirin instead of sake for tare

@tahminashafique9261 4 жыл бұрын

Hi Ramen culture! how long can you store th chased in the refrigerator

@RamenCulture 4 жыл бұрын

Tahmina Shafique uncut two weeks. Freeze it and you can keep it for a year in the freezer. Great question and thanks for watching.

@Berkana 4 жыл бұрын

Is there any difference that happens to the structure of the chashu from rolling it fat-side in vs. meat-side in? It would seem to me that the wrapping string cuts into fat more than it would into meat. As for presentation, the fat part falls apart a bit more, so the chashu looks like it holds together better when wrapped meat-side out. What do you think? Have you tried each variation?

@mowry017 4 жыл бұрын

The fattier layer protects the meatier layer to a certain extent; don't want dry pork belly :D

@gjaeigjiajeg 4 жыл бұрын

Wait I thought the menu calls it "roast pork"? So are they roasted or boiled??

@CoolDaddyJames 4 жыл бұрын

It’s confusing, but it depends on the style

@dinkaboutit4228 4 жыл бұрын

This Japanese rolled pork belly "chashu" is braised or boiled, then sliced while cold, and the slices are usually individually reheated and slightly browned in a frying pan before going into thr ramen. BUT, the original Chinese "char siu" is roasted (usually pork shoulder, not belly) and glazed with a hoisin based sauce. The Chinese version is definitely more authentic in any situation except ramen, but in ramen the rolled pork belly is legit. I believe the pork belly version was actually invented by ramen chefs as a way to make their char siu in-house without an oven. Also, depending on what you order, it's not unusual at all to get a bowl of ramen which contains both varieties!

@matttaylor2767 3 жыл бұрын

Looks good but I laughed at enough for 6 bowls. More like 2 or 1 1/2 bowls...lol

@jimmylai9174 5 жыл бұрын

Feed meeeee.

@ChiIeboy 4 жыл бұрын

"two scallions..." as he dumps a handful in the pot

@tblng617 4 жыл бұрын

I think he cut the two stalks into 3rds to fit inside the pot.

@six1996 4 жыл бұрын

Lol L clarke never cook?

@fortunamajor580 3 жыл бұрын

In the description below the vid, he calls for two bunches.

@catshitonthecarpet8520 4 жыл бұрын

The camera person makes me motion sick!

@echoesfoodtrip4293 4 жыл бұрын

what happened to this channel?

@RamenCulture 4 жыл бұрын

FOOD AND TRAVEL We’re assuming you want to see more contents? Hiroshi has been out in Tokyo for a season and Mark has been helping open up ramen shops. We hope their schedule will align, we can get back into production again.

@googlewhat6715 4 жыл бұрын

I would NOT recommend putting the pork belly in the soup!! The fats renders into the broth. It made me feel ill!! Put in a separate pot of boiling water if you want to use this method

@adairbernal5502 4 жыл бұрын

He did this in a tonkatsu style broth, which is a fat based broth hence why he did it, you should definetely never do this with other broths unless they rely on fat.