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.

Chashu can be made from different cuts of pork but is traditionally tied up so that it can be sliced round. Kakuni is also pork but literally means “square simmered”. It is always made from pork belly and no other part of the pig – for this reason, it's my choice of cut over the Chashu.

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.

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.

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 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 the unhealthiest part of instant ramen? ›

Instant ramen noodles are very high in sodium, with one package containing 1,760 mg of sodium, or 88% of the 2-gram recommendation suggested by the WHO. Consuming just one package of ramen noodles per day would make it very difficult to keep sodium intake close to the current dietary recommendations.

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.

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!

In Japanese, we sometimes call Chashu “Nibuta” (煮豚), literally means simmered/braised pork, as opposed to “Yakibuta” (焼豚), which means barbecued pork. The Japanese enjoy Chashu as a topping for Ramen and other noodles, as well as Chashu over steamed rice called Chashu Don, like a rice bowl.

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.

Once chashu is done, you should be left with some braising liquid. Strain the liquid and use it for making ajitsuke tamago (ramen egg) or even ramen soup. Keep chashu in the chiller or freezer for a while before slicing so that it'll be easier to slice thinly. After slicing, reheat chashu in braising liquid.

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