Whole new appreciation for chashu pork ramen to any place that serves it. Gonna try it tomorrow, bringing my family along to enjoy some amazing flavors.
Heck yeah, Champ! I've always been keen to try a good chashu pork with a tonkotsu ramen, but the "real" recipe I found took about 3 days all told and that's just a long way to go for an experiment. Hope your version is a little more approachable, looks like we're off to a good start!
I’m literally cooking this as we speak! I am having a ramen party night with family tomorrow and I’m using this recipe, can’t wait to taste it, my house smells amazing!
I always come back to this recipie. I've managed to make it three times now and every time it's been delicious as I experiment with various fatty cuts. I got a chance to cook it for my fellow co-workers and they liked it. So, thank you for the recipe and for taking the time to make all these great cooking videos.
What I like most about this recipe is that it avoids one of my pet peeves about ramen. A lot of places brown the meat on gas flame and it gives a weird aftertaste. Great job!
Awesome champ.....I was so happy to see this one. Pork belly isn't normally sold where I live so I've only been able to make chashu with pork loin but I must now journey to make this
you might try pork shoulder instead. if you can find an Asian grocery store they will have pork belly... I've seen it in a few non-Asian supermarkets but it's considered a specialty item and is quite expensive.
@@RealJohnnyDingo unfortunately in my neck of the woods pork as a whole is normally either bacon, ribs, ham or chops. I work at a local meat counter and the shoulders are only sold as the butt and full shoulder and those are by order only. It's not readily available but I may just have to suck it up and buy one
Being a Cantonese Chinese that we always scratch our heads that the Japanese version of our char shui (literally means grill on a fork) char is fork and shui is grilling. It's nothing BBQ about it.
Tried to make this first time today and I think it turned out well. It is going into my ramen tomorrow afternoon and I am looking forward to it. Can you please teach us how to make dumplings?
I have only done the seasoned egg and mamen from scratch. I usually buy the chashu but it is very pricey at the Japanese market. I’ll have to try this recipe when I’m feeling ambitious.
Impulse bought some of the instant ichiran ramen (Hella expensive tbh lol) just because, so I may have to try this recipe as I need chashu for toppings 😆
I just want to let you know, Mr. Champ, that I don't cook, have never had much interest in cooking, but even still I very much enjoy your channel and look forward to your videos. I hope you keep with this channel. I do enjoy it so much
Was I supposed to skin the pork belly because later on in the process when I started trying to grab it with tongs the skin started falling off and also sticking to the pot I was trying to crisp up the skin
Do you know if you can use anything other than sake, and if the non alcoholic version of mirin is ok? I live in Sweden were you can't get access to sake for cooking.
You can try substituting Sake with a light bodied white wine, a dry Sherry, or Chinese rice wine. For a non-alcoholic options, you can try using a light broth or even water.
You pat it dry before ROLLING IT so the roll doesn’t slide out, pork is very oily and paper absorbs oils pretty easily and this way makes rolling the pork easier
the only type of fatty meat that i actually enjoy... and ofc the making of it is complicated, thus also exteremely expensive... tho lol $2 per thin slice
1:00 you wasted a perfect opportunity for a joke by taking out a big flat stone from under the table. Nevertheless every your recipe is amazing and I'm really sad that some ingredients are hard to find in my country.
Chashu is the Japanes corruption for Chinese Roast Pork, Chasue (Chasao), not supposed to be braised, Ramen is also from Chinese Lah Mien, the pulled noodle. They are all Chinese in origin.
i feel i might get roasted for this but this is wrong in so many ways... 1. did you really cook the pork in plain water? you just robbed the pork belly a quite high amount of it's flavor and extracted it into the broth. why don't you just cook the pork in the kaeshi? 2. you reserved only 500ml?! did you throw the rest away? at least reduce the stock until it reaches 500ml, the flavor is more intense that way 3. you dissolved the kaeshi with water. why would you do such a thing? just add only the pork stock at least. i would've understood if you cooked the pork in the mixture beforehand, then you woudln't have any pork stock, but this is just a huge amount of waste potentially decreasing the flavor of the pork and last but not least i have a question: what about people that can't eat fat? i really hate that jiggly slimy consistency of pork fat, it feels awful when eating. amy i really the only one having this problem? i wonder if you can prepare chashu in a way that you don't have the slimy fat in the end. maybe fry it until it's entirely cross or so. did anyone else ever has this problem? or am i just weird?
Wha? Why not just use 1000ml of the water from the boiled pork? Seems you're just watering down the flavor going half and half. We have boiled pork, after 2 hours and still no way for the flavor to reach the center, wasting the cuts placed in it at the begining. The browning is way to uneven and pale.
I always wanted to learn Japanese cuisine so I'll be learning with you Champ 👊 . Really am glad for discovering this channel love your energy and editing.
Babish better watch his back, Champ is gonna knock him out! Like the clarity of this format, but I'm more motivated to cook when Champ throws a few punches my way!
I'm so happy that I discovered your channel! I'm looking forward to your Tonkatsu Ramen video! Will you make a video for Shoyu Ramen in the future? Or did you already make it and I just missed it? Also, I would love to see a video on how to make onigiri! Thank you for your amazing videos!
Yes! This is perfect! My nephews love sushi and I'm going home to visit family this fall. I was trying to think of recipe ideas to make for them and tonkotsu ramen was an idea, so I can't wait to try putting this and the next recipe together! Thanks!
It's a good thing I wasn't around mate, as that chashu wouldn't have lasted long enough to make it to the ramen.
That sounds like a solvable problem. Abroad in a Pan and Champ's Kitchen collab coming soon?
Chris is determined to become a pork chop himself.
Chashu Chris and Porky Pete
My boyfriend and I made this today. It is to die for! It’s so tender and flavorful. Will definitely use this recipe again! Thank you for posting! ❤ 🍜
Whole new appreciation for chashu pork ramen to any place that serves it. Gonna try it tomorrow, bringing my family along to enjoy some amazing flavors.
Heck yeah, Champ! I've always been keen to try a good chashu pork with a tonkotsu ramen, but the "real" recipe I found took about 3 days all told and that's just a long way to go for an experiment. Hope your version is a little more approachable, looks like we're off to a good start!
I've done a mock 3-day version before it's not that bad. Just remember to skim the fat and scum....well worth it
I’m literally cooking this as we speak! I am having a ramen party night with family tomorrow and I’m using this recipe, can’t wait to taste it, my house smells amazing!
I've been living in the US for too long and your channel is helping me have really good japanese dishes again. Thank you!!
Ancient Japanese Secret! Seriously, well presented! This has been a mystery to me for years! ❤️
I always come back to this recipie. I've managed to make it three times now and every time it's been delicious as I experiment with various fatty cuts.
I got a chance to cook it for my fellow co-workers and they liked it.
So, thank you for the recipe and for taking the time to make all these great cooking videos.
Great video Champ! I’m so excited for the ramen video!
I can't wait for the followup!
What I like most about this recipe is that it avoids one of my pet peeves about ramen. A lot of places brown the meat on gas flame and it gives a weird aftertaste. Great job!
Awesome champ.....I was so happy to see this one. Pork belly isn't normally sold where I live so I've only been able to make chashu with pork loin but I must now journey to make this
you might try pork shoulder instead. if you can find an Asian grocery store they will have pork belly... I've seen it in a few non-Asian supermarkets but it's considered a specialty item and is quite expensive.
@@RealJohnnyDingo unfortunately in my neck of the woods pork as a whole is normally either bacon, ribs, ham or chops. I work at a local meat counter and the shoulders are only sold as the butt and full shoulder and those are by order only. It's not readily available but I may just have to suck it up and buy one
Looks absolutely amazing! Im drooling over here
Im so excited to learn how to make some great looking ramen! Can't wait for the next vid champ!
You can't make good Ramen without the perfect CHASHU pork! 🍜🍜 My next Ramen video is inspired by a certain ANIME - can you guess which one it is?
......Naruto?
Naruto!
DATTEBAYO!
Ramen daisuki koizumi-san
Food Wars!: Shokugeki no Soma ? LOL!
Such a clear and concise demonstration, Champ!
oh boy! cant wait for the Ramen episode. Im going to go look for some pork belly now in preparation!
made this yesterday following your instructions champ. this was an instant winner!
Why only keep 500ml pork boil liquid, and add 500ml water, when you could have kept 1l of pork boiled liquid and used that?
Being a Cantonese Chinese that we always scratch our heads that the Japanese version of our char shui (literally means grill on a fork) char is fork and shui is grilling.
It's nothing BBQ about it.
Now this is the good stuff!
Notifaction gang
stand
Will wait for your ramen recipe 😸
The ramen he's going to make is pork based..but he does have a previous video on making shio ramen......well worth the watch
Hey Champ, would you recommend serving this chashu with homemade udon noodles?
That sounds good too! In Japan many people even just have Chashu with Rice and a soft-boiled egg - good with beer!
The single best thing I've ever made at home. Who knew chashu was mostly boiled? 😂
Looks good Champ, I’ll try it this weekend and report back 👍🏻🍜🥊🇯🇵
Σε ευχαριστώ πολύ! Thank you for sharing this recipe it turned out so delicious ❤ love from Greece ❤
Followed the recipe and it turned out really good!!!! ありがとうございます！
Thank you so much for this lesson. I turned out so great! Now I am ready for the winter when I often eat ramen!
Tried to make this first time today and I think it turned out well. It is going into my ramen tomorrow afternoon and I am looking forward to it.
Can you please teach us how to make dumplings?
That ramen 🍜 looks like something Naruto 🍥 would obsess over. 😉
I have only done the seasoned egg and mamen from scratch. I usually buy the chashu but it is very pricey at the Japanese market. I’ll have to try this recipe when I’m
feeling ambitious.
Thanks for this chashu recipe! I can’t wait to try this out
Started this dish for lunch and finished it just in time for dinner
I'm still wondering the make or blacksmith of your yanagi. I collect Japanese knives and yours is a beauty!
We are boiling it in pickled cabbage juice.
Becomes more tender
Looks INCREDIBLE
this guy is awesome! 👍
Impulse bought some of the instant ichiran ramen (Hella expensive tbh lol) just because, so I may have to try this recipe as I need chashu for toppings 😆
Fav part: the exTREme waaay
Huh, didn't even see your face once here. I enjoyed your winning smile.
Looks great! I need to make chashu again, it lasts quite a while in the fridge
I just want to let you know, Mr. Champ, that I don't cook, have never had much interest in cooking, but even still I very much enjoy your channel and look forward to your videos. I hope you keep with this channel. I do enjoy it so much
This looks delicious. I'll give it a go!
Yum! I think I can do this. Thank you for the easy to follow tutorial.
Awesome, so delicious ❤❤
looks so yummy!
This guy is funny and charming. I like this channel.
What brand of paper towel we use for best CHASHU taste?
Was that just oil he added after the the sake
Complete newbie question, but what does medium high heat mean?
what do you call that thing to tie / knot the meat?
What about finishing it on a grill instead of in a frying pan?
That's fine as well!
skin on or skin removed for the belly?
I've eaten plenty of pork belly that wasn't rinsed.
What bitterness?
Japan use different pigs, or feed them different food?
Why dry off if you cook in water
Was I supposed to skin the pork belly because later on in the process when I started trying to grab it with tongs the skin started falling off and also sticking to the pot I was trying to crisp up the skin
Yes you were
Thank you Champ! Seems like this method takes really long to cook, do you think instant pot or other pressure cooker is doable but taste just as good?
My sister uses a pressure cooker for hers. It still takes a little bit to be perfect, maybe like an hour. But I don’t know what setting she uses tho
Any suggestions for the leftover sauce?
De solo ver el platillo se me antojo y ya quiero comer 🤤
Cool
Do you know if you can use anything other than sake, and if the non alcoholic version of mirin is ok? I live in Sweden were you can't get access to sake for cooking.
You can try substituting Sake with a light bodied white wine, a dry Sherry, or Chinese rice wine. For a non-alcoholic options, you can try using a light broth or even water.
@@restaurantman Ok thank you for answering. Someone else told me that you could use regular sake, so I used that instead.
The problem is..where do you get that big a piece of pork belly?
Awsome :3
Another awesome video, can’t wait to see it turned into Ramen. One question what is the difference between Mirin and cooking sake?
Why pat it dry before boiling it in water?
You pat it dry before ROLLING IT so the roll doesn’t slide out, pork is very oily and paper absorbs oils pretty easily and this way makes rolling the pork easier
I'm mad at the algorithm for making me search recipes to find your channel
わー、美味しそうですね〜！すぐ登録しました！よろしくお願いしまーす（ニコニコ）
❤️❤️❤️
Can I get that yanagiba please 🙏 . 😆
The pork belly goes through an entire journey in this video
I was thinking about making this then saw the video and say "nope".
Sing daging sapi tetep ono. Ayam yo ono
the only type of fatty meat that i actually enjoy... and ofc the making of it is complicated, thus also exteremely expensive... tho lol $2 per thin slice
Japanese WHAT??
1:00 you wasted a perfect opportunity for a joke by taking out a big flat stone from under the table. Nevertheless every your recipe is amazing and I'm really sad that some ingredients are hard to find in my country.
Is the skin taken off.
He only mentions fat
Ramen is the worst food you could cook yourself, so delicious but it's so complicated man
Chashu is the Japanes corruption for Chinese Roast Pork, Chasue (Chasao), not supposed to be braised, Ramen is also from Chinese Lah Mien, the pulled noodle. They are all Chinese in origin.
And?
@@aegis6485 And?......What kind of question is that? The title of this video is misleading.
I thought, you need to cook the raw belly inside the marinated broth?
i feel i might get roasted for this but this is wrong in so many ways...
1. did you really cook the pork in plain water? you just robbed the pork belly a quite high amount of it's flavor and extracted it into the broth. why don't you just cook the pork in the kaeshi?
2. you reserved only 500ml?! did you throw the rest away? at least reduce the stock until it reaches 500ml, the flavor is more intense that way
3. you dissolved the kaeshi with water. why would you do such a thing? just add only the pork stock at least. i would've understood if you cooked the pork in the mixture beforehand, then you woudln't have any pork stock, but this is just a huge amount of waste potentially decreasing the flavor of the pork
and last but not least i have a question: what about people that can't eat fat? i really hate that jiggly slimy consistency of pork fat, it feels awful when eating. amy i really the only one having this problem? i wonder if you can prepare chashu in a way that you don't have the slimy fat in the end. maybe fry it until it's entirely cross or so. did anyone else ever has this problem? or am i just weird?
at that point, aren't you just eating fat? I prefer to have more meat in mine as opposed to fat. Is it supposed to have this much fat?
time to use bacon to make chashu bc i dont have normal pork belly
Why is there no lid on the pot? Isn't that a waste of energy?
Wha? Why not just use 1000ml of the water from the boiled pork? Seems you're just watering down the flavor going half and half. We have boiled pork, after 2 hours and still no way for the flavor to reach the center, wasting the cuts placed in it at the begining. The browning is way to uneven and pale.
中文不中文，英文不英文的，这些菜跟日本有半毛钱的关系啊？一脚踩死。
Dont eat pork
no
nope
I always wanted to learn Japanese cuisine so I'll be learning with you Champ 👊 . Really am glad for discovering this channel love your energy and editing.
Babish better watch his back, Champ is gonna knock him out! Like the clarity of this format, but I'm more motivated to cook when Champ throws a few punches my way!
those punches are legit 👊
First time I'm the first watcher of any videos ✌️
Would be nice if you did at some point a Doria recipe.
I'm so happy that I discovered your channel! I'm looking forward to your Tonkatsu Ramen video! Will you make a video for Shoyu Ramen in the future? Or did you already make it and I just missed it? Also, I would love to see a video on how to make onigiri! Thank you for your amazing videos!
Yes! This is perfect! My nephews love sushi and I'm going home to visit family this fall. I was trying to think of recipe ideas to make for them and tonkotsu ramen was an idea, so I can't wait to try putting this and the next recipe together!
Thanks!
First attempt was a tremendous success. So much umami flavor. I’m hooked.
Man been waiting for this!
Mine unrolled when i cut my string at the end 😞
I can taste that bowl of ramen at the end of the video 😊😊
Thank you, Champ, definitely would try to make this.
OK now I am hungry !!!
and now I'm twice as hungry.
love your videos thank you for putting so much work in to them
what is the name/brand of the knife you use?