Ramen with Chashu Recipes



Ramen with Chashu is a popular Japanese noodle soup meal that has ramen noodles in a savory broth and is usually topped with slices of Chashu, which is braised or roasted pig belly. It's a filling supper that marries the rich tastes of the pork with the umami of the broth. Ramen with Chashu is a hearty and savory Japanese noodle soup that is ideal for a filling supper.



Ramen with Chashu is often served in a bowl with the cooked noodles and hot broth. The Chashu slices are placed on top of the noodles, and various toppings are added. The combination of the savory, umami-rich broth, the tender Chashu, and the chewy ramen noodles creates a comforting and satisfying meal.

This dish can be found in ramen restaurants around the world, and it is known for its regional and stylistic variations. The richness and flavor of the broth and the preparation of the Chashu can differ depending on the specific type of ramen and the chef's preferences.




Here's a basic recipe for preparing Ramen with Chashu:




Ingredients:





For the Chashu:



- 1 1/2 pounds (700g) pork belly

- 2 green onions (white and light green parts only)

- 2-3 slices of ginger

- 3 cloves garlic, minced

- 1/4 cup soy sauce

- 1/4 cup sake

- 1/4 cup mirin

- 1/4 cup sugar

- 1 cup water



For the Ramen:



- 4 servings of ramen noodles (fresh or dried)

- 6-8 cups of chicken or pork broth (homemade or store-bought)

- 2 tablespoons soy sauce

- 1 tablespoon mirin

- 1 teaspoon sesame oil

- Toppings: Soft-boiled eggs, sliced green onions, nori (seaweed sheets), corn, bamboo shoots, and bean sprouts (optional)





Instructions:





Prepare the Chashu:



1. Roll and Tie the Pork Belly:

   - Season the pork belly flat with salt and black pepper.

   - To retain the form of the pork belly, roll it firmly and bind it with kitchen twine at regular intervals.


2. Sear the Pork:

   - Over medium-high heat, heat a large oven-safe pot or Dutch oven. Using a tiny quantity of oil, saute the rolled pork belly on both sides until browned.


3. Prepare the Braising Liquid:

   - Combine the green onions, ginger, minced garlic, soy sauce, sake, mirin, sugar, and water in a separate saucepan. Bring to a boil this mixture.


4. Braise the Pork:

   - Place the braising liquid in the saucepan with the seared pork belly. Ensure that the pork is mostly immersed.

   - Cover and place the saucepan in the oven.

   - Cook the pork for about 2-2.5 hours at 325°F (160°C), or until the flesh is soft and readily punctured with a fork.


5. Slice and Serve:

   - Remove the Chashu from the braising liquid and set aside to cool. Thinly slice it into rounds or strips.



Prepare the Ramen:



1. Cook the Noodles:

   - Ramen noodles should be cooked according to package directions. Set them aside after draining.


2. Prepare the Broth:

   - Warm the chicken or pig broth in a large saucepan over medium heat.

   - Stir in the soy sauce, mirin, and sesame oil to the soup.


3. Assemble the Ramen:

   - Serve the cooked ramen noodles in separate dishes.

   - Pour the boiling stock over the noodles.


4. Add Toppings:

   - Top the ramen with Chashu pork slices and any other toppings you prefer, such as soft-boiled eggs, sliced green onions, nori, corn, bamboo shoots, and bean sprouts.

   - Enjoy the delicate pork belly slices and creamy broth with your favorite ramen toppings.

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