Japanese Pork Chashu - Best Ramen topping Recipe (チャーシュー)
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- Опубликовано: 8 июн 2024
- Japanese Pork Chashu - Best Ramen topping Recipe (チャーシュー)
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Hey all, thanks so much for watching the video and your kind comments.
I just wanted to add that you have to cook the pork belly for a minimum on 2 hours. I would say between 2 -4 hours would be best. Take care all 🙏
man dai your back to life xD.
first video i saw from you was the chicken don recipe. ever since i was following you on youtube. authentic japanese cooking and in english. jackpot haha.
do you consider doing some takoyaki recipe video sometime?
My husband was just saying that he wanted chashu! I can't wait to give this a try, thanks again for another great recipe!
Thanks so much Courtney. Your hubby is a lucky guy, Im sure it will turn out great for you. PM if you have any questions and I'll be glad to help!
i run a humble coffee diner and i learned most basics and improvised a bit from what chef dai shown in his videos
my customers love my simple dishes
just wanna say Thank you for your videos, Man
keep sharing. Love you man
Thank you so much for the kind words, it really means a lot to us. Where abouts is your diner?
@@CookingwithChefDai i run my diner in Jakarta, Indonesia. it is called Jonbon's Coffee & Eatery
This is one of my favourite styles of chashu; I think rolling the pork belly keeps it succulent, especially since alcohol-based marinades have a tendency to toughen meat. I kept hearing that you enjoy this with ramen; can we expect a Chef Dai ramen video in the near future?
Wilfred Ho hey there. Thanks so much for the comment Wilfred. I hope you and you’re family are keeping safe.
I’ve made another pork belly recipe in the past which is more tender than this one. I like this one because it’s tender yet still quite meaty.
I have already made a ramen video which I haven’t edited yet. It’s miso based. Thanks for the awesome comment
@@CookingwithChefDai Miso ramen would be ideal!
Osaka style or your own personal take & invention with the Miso stock would be great.
@@CookingwithChefDai Soup noodles are my favourite food, so I await on bated breath. Will the miso be used as the main broth or as part of the tare?
Delicious. Can't wait to try this recipe!
can't wait to try this! looks amazing!
Wow, it looks amazing. Thank you for the recipe. I am glad you are back!
Thanks so much Reme. It’s great to be back amongst you awesome people 👍
Looks so yummy!
Omg it looks amazing
So need to try this, looks a lot of effort but so worth it and will also make a stunning ramen topping like you said.
Oh man! Been looking for this recipe. Thanks chef!
Glad I could help. You’re very welcome. Thanks 🙏
Muchas gracias ,muy buena receta ! La preparare proximamenta.😉
It just kept getting better and better! This is gonna be really fun to try :)
Glad to have you back Chef Dai! Recipe looks amazing!
Thanks so much mate 🙏
Dai doing it again, looks grand.
Yes Chef! Another great video - I particularly enjoyed the tip about tying the twine from the centre of the pork and going outward symmetrically to get that nice even roll. I'll give it a go soon, cheers.
Thanks a lot Albert. I'm glad you liked that tip. I'm no expert when it comes to tying, just watch videos done by proper butchers on youtube, they're so fast!!!! Good luck!!!
Love your British accent!! Hi from America
Good to see you back Dai, that looks delicious
Thanks so much 🙏
Thank Chef! I’ve been following you for a while and your recipes are so clear and concise! Keep it up! Cheers from Hawaii!
Thanks brother 🙏
Your dishes are done so professionally and full of love. Thanks chef!
You’re welcome, thanks for the kind comment 🙏
Can't decide if you prefer to cook or eat. It's a tough call :) . As always, a clear step-by-step video. Thanks
It’s a close one. I love cooking but I definitely prefer eating. Thanks a lot
Man, so happy to see a new Chef Dai video. Thought you had left us for good.
Ahhh, thanks man. Glad to be back too.
This is awesome and would be perfect for sandwiches cut fine. Do you return the pork to the original freezer bag to store it or do you get a fresh bag?
Excelent recipe regards when donyou make okonomiyaki
Thanks so much and yes, I will be making an okonomiyaki video in the future. 👍
This looks very delicious! I have got a question. Can you cut a slice of the pork and freeze it again? I am very new to cooking so yeah.
It looks freaking delicious!!! Keep up the good work Dai! :-D
Solid.
I've always wanted to know how to make Japanese chashu! Crystal clear tutorial. I want to place some in-between two slices of shokupan with some mayo and pickled carrots and daikon. ::drool::
Thanks a lot. The tying part was very difficult for me to explain. I hope it came across ok in the video. That’s a great idea re. Pickled carrots and daikon!!!!!
I don't eat pork very often but I will definitely need to try this recipe next time I get a craving for some pork belly. After watching Maangchi and Chef Dai for years I feel like I've really upped my knife skills and overall cooking game, so recipes like this are less intimidating now that I feel more confident in the kitchen.
If I'm ever lucky enough to go to London, going to your restaurant would be very high on my list of things to do.
Thanks so much, you’re welcome anytime. If you do, make sure to say hi!!!!
I'm imagining how good does it taste, unheated right out of fridge, on slice of rye bread and with horseradish...
Ohhhh, now you’re talking. Sounds delish. I would definitely warm it up though as the fat becomes congealed in the fridge....
@@CookingwithChefDai Melted out and then congealed fat isn't something I wanna taste, you're right. But fat tissue saves own structure pretty well even being cooked, so thinner slices and spice+sourness of horseradish gonna prevent mouth from covering with this sticky sense, while at low temperature you can feel more dense texture.
But, I'm guessing, slavic part of my taste speaking out.
That background music reminds me of part of the soundtrack of an anime the name of which I can't remember. Possibly Paprika.
Sería exelente q hubiesen subtítulos en español me parece exquisito y mejor poder conocer bien los ingredientes en español lo felicito soy colombiana
OMG your pork belly looks amazing 😍😍
You should do a ramen recipe to go with the chashu
Wow, thanks so much Nicole. I’ve actually already made a miso ramen video using this chashu, just need to edit and upload at some point 😉
Welcome back!
Looks really mouthwatering 🤤 Can I replace the sake with anything non-alcoholic? If so, any recommendations?
Thanks a lot. You can try and replace with rice vinegar
When I make chashu I save the fat from the braising liquid and use it for aromatic oils for ramen and such. Is this proper?
Nice pork belly recipe! I will try it Chef Dai! Can we use beef or chicken for people who don't eat pork and can we substitute the wine with some other sauce, if people can't take wine? Please show us how to make Japanese side dishes. Thank you. 🙏
Thanks a lot. Please give it a go. If you don’t want the rolled style, have a look at my old video where I cut the pork belly into chunks, it’s much easier. I’m not sure about other meats for this style of cooking, but give it a try and see how it comes out.
You can usually substitute sake with white wine or rice vinegar.
I will definitely be making a side dish video in the future!!!!
Love your recipes it's inspiring me to try a japenese diet I just watched your fried rice recipe looks delicious but uncle rodger would not be happy no msg lol great videos
😂 uncle Rodger would not be happy at all 😂
Thanks for the awesome comment
@@CookingwithChefDai ps I tried your pork pot stickers it was amazing but I couldn't get round sheets so they was a different shape and didn't work to well but either way amazing
Thank you, Chef Dai. In Chinese cooking we have light & dark soya sauce. The consistency of light soya sauce is like your dark soya sauce whilst the dark soya sauce is very thick almost gooey like. So which one should I use?
Thank you for your excellent question. Simply put, Japanese dark soya sauce has a slightly sweeter flavour whereas I believe Chinese dark soya sauce to have a more saltier, thick flavour. I honestly haven’t followed these recipes using Chinese soya sauce, but I would expect the outcome to be very different. If I were you I would use the soya sauces that you have already and just adjust the taste accordingly with your other flavourings like mirin, sake and so on. If you’re not so confident in doing that, I would suggest buying the Japanese soya sauces from your market. Gambate!!!
@@CookingwithChefDai Thank you Chef Dai. I will use the Kikkoman soya sauce them. Have an awesome week ahead.
Nice! Could the sauce left over be use as a shoyu tare for ramen? It must be so full of flavour.
thanks a lot Dave, you know the score. It would make a great shoyu base for ramen, liquid gold baby!!!!! Hope you’re well mate, see you this Sunday!!!!
@@CookingwithChefDai Fantastic - I'd better get some pork belly in 😁
See you on Sunday!!
this is awesome, thanks-any chance you would do a yakisoba video some day?
I will do my best. Thank a lot 🙏
Hi Chef Dai, should I open the lid while simmering please?
Can you leave the skin in the pork or does it have to be removed? I really like the texture of the skin when it’s cooked and becomes soft.
Chashu doesn’t typically have the skin on. If you put it into he fridge, I would imagine it would become quite hard. If you ate in straight after cooking, I think it would be nice and gelatinous 😋 I think you’ll need to cook it for more than 2 hours though. Why not give it a try
Oh cool. I remember there often being a "supplementary" video followed by a main recipe, so can we take it there's a Ramen video coming? I tried making Ramen a few times, but was only able to make quite basic recipes due to a lack of ingredients. The original taste I got from my trip to Japan a few years ago is also fading away, so I can't even compare it anymore...
Thanks for the comment. I’ve actually made but not edited yet a miso ramen video to be released at some point. It’s a very simple home recipe, no boiling of bones for 10 hours. It wont be exactly the same as a ramen restaurant but still really delicious
Is there an ideal size (LxW) of the pork belly used? And is there a preferred distance between each tie of twine?
Around 1-1.3kg will feed 3-4 people, around 20 thickish slices. Also you can leave space of around 1 inch in between ties.
Thanks @@CookingwithChefDai ! Let me try that out.
Finally got to cooking this. Made the mistake of going through with it using a really thick cut of meat which made the tying part difficult and cooked it for just 2hrs. But, the outcome was great! The meat is tender and you can taste a bit of sweetness to it.
What's even better is cutting it up into small cubes as leftovers, frying it up a bit more to render more of the fat, and making it into fried rice!
As a general rule, I’m not a big fan of pork (not even bacon...I know!) but this looks tasty! Thanks for sharing the recipe, catch you later on 🙂
Thanks Beth. I think I remember you, or could’ve been someone else on Chins vlog, saying that you don’t like bacon and everyone was aghast 😂 I love bacon more than I love my own kids, Ok that’s too much but I could eat it everyday. See you later 👋
,👍
Chef Dai is the shiiiiiiiiiiiiiiiiiit☝️
I know you really meant to say “is shit” but thanks anyway
Dai !!!!!!📢📣🍖thanks for video that is some fancy swine right there .
Thanks pal. Love me a piece of swine once in a while. Hope you’re keeping well mate!!!
All good here In lockedowned South africa . Hope everything's good in London
logan jacobs damn, you’re from South Africa aren’t you, that’s too cool!!!!!! Would love to visit one day for sure!!!!!!! All good here mate, thanks for asking.
TIL What I refer to as a yellow onion, in the UK they refer to it as a brown onion.
😂 indeed
Mine first attempt was quite successful, I wanted to post a pic for you but it seems like I can’t do it here, can I ? 😅
Please post on my Instagram
this recipe is simply midnight torture
Sorry King 😆
Why did you add in a cup of rice to the water?
I believe it said to help remove some of the impurities.
I didn't know rice can do that🤔
Rice always gives me that reaction. What can I tell you, I’m Japanese 😆
Chashu > Tamago?
Certainly debatable, I love both. One egg would be enough for me though. I could eat loads of chashu with one bowl of ramen.
I’ve actually made a video already that I haven’t uploaded yet.......my 5 favourite ramen toppings. Watch this space (and yes it contains the tamago)
What the hell is dark soy sauce