How to Make Chashu (Recipe) チャーシュー・煮豚の作り方（レシピ） | Tokyo
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Chashu - Melt in your mouth pork belly braised in sweet and savory soy sauce based sauce. Sear with torch to enhance flavor and enjoy with ramen! For the complete recipe: http://www.justonecookbook.com/recipes/homemade-chashu/ Ingredients: ¾ lb. pork belly block 1 tsp. salt ½ Tbsp. oil 2 inch ginger, sliced 1 Tokyo negi (or leaks/green onions) Seasonings ⅔ cup water ⅓ cup sake ⅓ cup soy sauce 3 Tbsp. sugar Music courtesy of Audio Network: "True To You" http://www.audionetwork.com/browse/m/track/true-to-you_50950? ------------------------------------------------------------------------------- Check out my blog: http://www.justonecookbook.com/ ------------------------------------------------------------------------------- ❀ Follow Just One Cookbook ❀ ♥ Google+: https://plus.google.com/u/0/+NamikoChen/ ♥ Facebook: http://www.facebook.com/justonecookbook ♥ Twitter: https://twitter.com/#!/justonecookbook ♥ Pinterest: http://pinterest.com/justonecookbook/ ♥ Instagram: http://instagram.com/justonecookbook ------------------------------------------------------------------------
Comments
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This looks absolutely mouthwatering!!!
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+justonecookbook can you tell me of a substitute for sake if I don't want to cook with alcohol please? Thank you!
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Too complicated when you can just use LeeGumGee Chashu sauce.
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Absolutely going to cook this one tomorrow ! Yummie.
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츄릅
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what if I don't have a lid like that?
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thank you very much for this recepy. I will try this at home as an ingredient for Miso, I guess. I'm just not quite sure about the fat in the meat , but maybe I will like it.
I will cook it for my grandma who only knows German "old school" food. she already loves my sushi. :) -
Hi, did you remove the pork belly skin?Also, the pork here looks so pink and tender. is this a special cut or breed of pork?I bought a regular piece of pork belly (from the market) and it looks nothing like this. Mine has a thick layer of skin/fat on top, the middle section is meat & fat mixed, and the below section is just meat. Any advice pls? I wanna make Chashu like this again on the weekends. Many thanks! :)
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;_; OMG! Thank you so much!! I was wondering what cha shu was in English, but now I know. I speak Chinese, but I couldn't translate it to English. XD
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What brand of knives do you use?
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Is there a way to substitute the sake with a nonalcoholic beverage?
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that's good eat'n there.
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i made this with ramen and used the rest to make a chashu burger...best thing ive ever tasted :O
used a regular pork belly, removed the skin before cooking and replaced the sake with dry white wine (i hate sake xD) :3 -
why pork belly? 2/3 fat and 1/3 meat. Can I use other type of meat?
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I'm attempting this right now, my local Korean grocer didn't have drop lids of the appropriate size for my pot though, so I'm attempting the aluminium foil version, no idea how you managed to fold it into a circle, pro-skill there. :)
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Along with your ramen egg video, this video makes me want to make my own ramen! You are amazing!
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Unless that bowl is saucer thin, there's no way that's 1/3 cup soy sauce. (1:40)
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what can we substitute/alternative for Sake?
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Do you leave the pork skin on for this or is it removed?
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Salivating right now. Great video Nami :)