Ramen Chashu How-to Recipe & Video - Seonkyoung Longest (2024)

FAQs

How long can you keep chashu? ›

Chashu lasts in the fridge for about 4-5 days if sealed in something airtight, and it also freezes exceptionally well. If you want to freeze chashu pork, I'd recommend cutting it to your desired thickness first, then freezing around 3–4 slices at a time in sealable bags so you always have the perfect portion to hand.

What is Chashu? Japanese have adapted the famous Chinese barbecued pork called Char Siu (叉燒) as chāshū (チャーシュー). Unlike the Chinese version which requires roasting over high heat, we prepare the meat by rolling it into a log and then braising it over low heat in a sauce seasoned with soy sauce, sake, and sugar.

To make Chashu, you braise pork belly in a delicious sauce on low heat for three to five hours. Not only does this leave the meat tender and juicy, but it also allows it to develop a fantastic flavor. This succulent meat is sometimes used in fried rice and noodle dishes, but primarily Chashu is used in ramen soups.

Leaving the rind on the pork belly insulates the meaty interior further and forms a pleasantly soft, gelatinous layer. Braising the pork belly in a pan set in a 275°F (135°C) oven with the lid left slightly ajar keeps the braising liquid at 180-190°F (82-87°C), which ensures that the meat does not overcook.

While you may be able to eat packaged ramen several months after the expiration date without issue, we don't recommend it. Of course, when in doubt, follow the guidelines on the package, and to be safe, dispose of ramen noodles if the expiration date has passed.

If you're storing it in the fridge, remember to wrap the noodles in an airtight bag or Tupperware and place them in the fridge as soon as you're home (or done eating your take-out). The less liquid and air it's stored with, the more likely it is that they'll last longer.

In Japanese, chashu means. simmered or braised pork. We have tucked the braised.

Char siu originally comes from Cantonese cuisine, and the word chā sīu 叉烧 literally means “fork roasted,” which is a nod to the traditional cooking method of skewering seasoned pork with long forks, and placing them in an oven or over a fire.

You may recognize Chinese Char-siu by its signature red exterior and lean meat where Japanese Chashu is completely different. It's not red, has more fat and tenderness and is typically braised vs. barbequed.

What is black fungus in ramen? ›

Kikurage is a kind of edible mushroom that's popular in traditional Japanese ramen, and in a variety of Japanese and Asian dishes. Also known as the “wood ear mushroom”, kikurage is a traditional topping that has retained its popularity in the global ramen scene.

Kikurage, wood ear mushroom, is a common topping on Japanese ramen. This is because it adds a chewy texture and absorbs the flavors of the ramen noodles and of the ramen broth.

Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of siu mei (燒味), Cantonese roasted meat.

If you store your ramen in this manner, the noodles should be good for two to three days. It also ensures your veggies, proteins, and crunchy elements keep their texture.

Chashu rice is the perfect way to use up leftover chashu.

It also happens to be an excellent way to use up leftover cold rice from the fridge as the rice needs to be cold before frying it.

The leftover braising liquid is super flavorful and can be as a marinade, a soup base, for stir fries and more. You can skim the excess fat off the top of the braising liquid before use to make the flavor cleaner.

You can store the shredded pork and ramen broth in the fridge until ready to use. Both will store well for 4-5 days.