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r/food•
cryptdemon

[homemade] Shoyu ramen with pork chashu

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[homemade] Shoyu ramen with pork chashu

Posted Jan 19, 2020, 10:04 PM UTC

1558
cryptdemonOP•

Chashu is braised for 4 hours in soy sauce mix and then sliced and charred on the grill. Ramen noodles are from scratch and Shoyu is a chicken bone broth combined with the leftover syrup from the chashu. Toppings are soft boiled egg, carrot, scallion, shiitake, and bean sprouts

7
bemo_isexotic•

Looks good but more broth!

5
not_the_don•

Looks good!

2
Nelmquist1999•

Man, Asian food is the best. I love noodle soup and ramen. I dont cook it (except when bought lol) but one of our local east-asian restaurants makes an amazing noodle bowl.

2
I-am-ASIAN-man•

Where's the broth??

1
cryptdemonOP•

Underneath all the toppings. I don't have any wide ramen bowls so everything is a bit cramped

1
Gu1rao•

I actually never tried something like this and it looks delicious, I'll try to look for a recipe. Any recommendations?

1
cryptdemonOP•

Here's what I did roughly:

Chashu:

  • pork belly
  • 1 cup soy
  • 1/2 cup mirin
  • 1/2 cup cooking sake
  • 2 cups water
  • half bunch of green onions, chopped about 2-3 inches
  • inch or 2 of fresh ginger, sliced thick
  • handful of shitake mushrooms
  • 1 big piece of kombu broken up into a few smaller pieces
  • 1/4 cup sugar
  1. Roll pork belly tightly and secure/wrap with twine.
  2. Brown the outside of pork belly in a pot.
  3. Mix all the other ingredients together and bring to boil.
  4. Put the pork belly in mixture. Put the lid on the pot slightly ajar and braise with a low boil for 4 hours, turning the pork every half hour.
  5. Remove the solid ingredients from the mixture at about an hour or so.
  6. Put the pork and the braising liquid in a plastic bag in the fridge overnight. This makes slicing it much easier.
  7. Slice the pork into 1/4" discs and throw on the grill until you get a bit of char on them. Can also torch them or sear them in a pan.
  8. Reserve the braising syrup for the broth.

Chicken shoyu broth:
Celery, carrots, onion, chicken bones, garlic, and bay leaf thrown into a pressure cooker for 75-90 minutes. If you need specifics there are plenty of recipes online for basic chicken stock. Strain broth and combine with the reserved chashu liquid in a ratio you find pleasing.

Final:
Cook your ramen noodles.

Make your toppings. Mine were soft boiled egg, carrot, shitake, scallions, and bean sprout. Put the cooked noodles in the bowl and lay your toppings on along with the charred chashu. Pour hot broth over the bowl and eat.

1