Ramen Chashu How-to Recipe & Video - Seonkyoung Longest (2024)

FAQs

How long can you keep chashu? ›

Chashu lasts in the fridge for about 4-5 days if sealed in something airtight, and it also freezes exceptionally well. If you want to freeze chashu pork, I'd recommend cutting it to your desired thickness first, then freezing around 3–4 slices at a time in sealable bags so you always have the perfect portion to hand.

Unlike char siu, which is made by painting slices of pork shoulder with a thick, sweet marinade and roasting it, Japanese chashu is a simmered dish made with pork belly.

While there are many good, humble bowls of shio out there, many ramen chefs see this as the most difficult type of ramen to make, since they can't rely on incredibly flavorful miso and soy sauce to provide the dimension their broth might otherwise lack.

Kakuni is similar to chashu in that it's simmered pork belly, but this version comes in chunks and is modeled after the Chinese method of red braising. Bacon can be sliced and added to the simmering broth, or stir-fried briefly before topping the bowl.

Some people have reported stomach aches from eating ramen after its expiration date, but most people say that the biggest impact is in the flavor of the noodles. While you may be able to eat packaged ramen several months after the expiration date without issue, we don't recommend it.

You can keep this marinade in the fridge for about 4 days before using. Once you marinate the chashu and cook it, you can strain all the solid ingredients and discard them. Place the remaining marinade in the fridge until the fat forms at the top.

Char siu originally comes from Cantonese cuisine, and the word chā sīu 叉烧 literally means “fork roasted,” which is a nod to the traditional cooking method of skewering seasoned pork with long forks, and placing them in an oven or over a fire.

The Japanese name “chashu” actually comes from the Chinese food item with a similar name, “char-siu”. There's plenty of classic Japanese food items with roots in other countries. However, over the years, they manage to transform those dishes to be something uniquely Japanese.

Chinese Cha siu is cooked in an oven, but Japanese style is cooked in liquid. Maybe, this is because ovens aren't traditional kitchen equipment in japan. Maybe there is a different name of this dish in China, but this is what we call Chashu in Japan like you see it on Ramen shops.

The culprit is the highly processed ingredients like saturated fat and high sodium. They contribute to high blood sugar, high blood pressure, heart disease, stroke, and diabetes.

What is the unhealthiest part of instant ramen? ›

The flavor packets that come with packaged ramen are often very high in sodium (up to 90% of the Daily Value), which most Americans already consume too much of. According to the Food and Drug Administration, the DV for sodium is less than 2,300 milligrams per day, while Americans typically consume 3,400 mg per day.

Japanese-style noodles made from our heirloom black rice instead of wheat. In addition to being gluten free, Forbidden® Rice is one of the most nutritious ancient grains. Our Forbidden Rice® Ramen has a delicious nutty taste and is a natural source of antioxidants (anthocyanins), magnesium, protein and fiber.

Chashu, also called yakibuta and nibuta, is a Japanese braised pork dish. It's that savory, fatty, and juicy round slice of meat that you often find on top of ramen. Chashu is usually the first bite ramen lovers take before picking up the noodles or sipping the broth.

SIGNATURE RAMEN

Our signature toro chashu is hand-carved from day-fresh whole pork belly, rolled, tied, braised 7 hours, wrapped, chilled, sliced, torched, then charbroiled to smoky perfection for every order. It's a lot of work, but the results are undeniably delicious.

Kurobuta - Chashu is a braised pork, most common in ramen; but we also have a chashu don!

Food that sits out for over two hours can lead to food borne illnesses, and you don't want that. Let your ramen come to room temp, and store it in airtight containers in the refrigerator as soon as possible, and we don't recommend consuming leftover ramen that is more than three days old.

Chashu rice is the perfect way to use up leftover chashu.

It also happens to be an excellent way to use up leftover cold rice from the fridge as the rice needs to be cold before frying it.

You can store the shredded pork and ramen broth in the fridge until ready to use. Both will store well for 4-5 days.