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.

While you may be able to eat packaged ramen several months after the expiration date without issue, we don't recommend it. Of course, when in doubt, follow the guidelines on the package, and to be safe, dispose of ramen noodles if the expiration date has passed.

If you're storing it in the fridge, remember to wrap the noodles in an airtight bag or Tupperware and place them in the fridge as soon as you're home (or done eating your take-out). The less liquid and air it's stored with, the more likely it is that they'll last longer.

In Japanese, chashu means. simmered or braised pork. We have tucked the braised.

Cover and cook for 2 – 2¼ hours or until very tender, stirring every 10-15 minutes to keep the bottom from burning. Add more water if the braising liquid begins to dry out. The sauce should be nice and thick by the end of cooking. Serve with rice, leftover sauce, and finely chopped scallions.

The red color of char siu traditionally comes from red fermented bean curd, or lam yuh. It doesn't give a very bright, vibrant red, but more of a natural redwood-looking hue. To get a very vibrant red color, most Chinese BBQ stalls add red food coloring.

The biggest drawbacks of instant ramen are its high sodium content and lack of micronutrients. However, some brands on the market may also offer low-sodium varieties.

What is forbidden ramen? ›

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.

Noodle's Secret ~ Kansui lye water. Japanese lye water called kansui is an indispensable auxiliary ingredient for ramen noodles, and it is no exaggeration to say that it produces the exquisite balance between ramen noodles unique koshi firmness and soup flavour.

It's made with pork belly that's rolled and braised in a flavorful mix of mirin, sake, sugar, and soy sauce. Once it's cooked, it's allowed to cool and then sliced finely before serving. Some versions of chashu have it chopped as well as opened up and sliced lengthwise like bacon.

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.

In contrast, chashu is made preferably with fatty pork cuts like belly and shoulder and is seasoned with soy sauce, sake, mirin, sugar, salt, ginger, scallions, dried shiitake mushrooms, kombu seaweed, and chili pepper. The meat is slowly simmered in a sweet and savory broth that thickens into a flavorful sauce.

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.

If you store your ramen in this manner, the noodles should be good for two to three days. It also ensures your veggies, proteins, and crunchy elements keep their texture.

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.

Put packages of raw pork in disposable plastic bags (if available) to contain any leakage which could cross contaminate cooked foods or produce. Take pork home immediately and refrigerate it at 40 °F (4.4 °C); use within 3 to 5 days or freeze (0 °F / -17.8 °C or less).