Cara Memasak Chashu Ramen Untuk Pemula!

Chashu Ramen. Chashu is a modern east asian dining experience inspired by our love of ramen and traditional, Japanese izakaya sake houses which features small tapas styled plates - and flavors that perfectly pairs with a wide selection of after-work beverages. The pork meat in ramen is commonly called "Chashu" or "Cha Shu" and it means grilled or fried pork. Chashu is the Chinese reading of Kanji script 焼豚 but it can also be read as Yakibuta in Japanese.

Take out the pork and cut into fine slices. Enjoy with ramen, chashu donburi or even as a side snack with beer! In Japanese, Chashu is sometimes called "Nibuta" (煮豚), literally means simmered/braised pork, as opposed to "Yakibuta" (焼豚), which means barbecued pork. Kawan-kawan dapat memasak Chashu Ramen hanya dengan menggunakan 14 bahan dan 6 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Chashu Ramen!

Bahan Chashu Ramen

1. Siapkan of Chashu meat.
2. Sediakan 500 g of pork belly.
3. Sediakan 1 cup of sugar.
4. Dibutuhkan 1 1/2 cups of soy sauce.
5. Gunakan 1 1/2 cups of mirin.
6. Diperlukan 1 1/2 cups of sake.
7. Sediakan 4 oz of ginger, peeled and sliced.
8. Sediakan 2 cloves of garlic.
9. Dibutuhkan 2 of stems spring onion, cut into 2 inches.
10. Sediakan 3 cups of water.
11. Gunakan of Soup base.
12. Dibutuhkan 6 cups of soya or cashew milk.
13. Diperlukan 3 cups of water.
14. Siapkan 2 of chicken bouillon.

The Japanese enjoy Chashu as a topping for Ramen and other noodles, as well as Chashu over steamed rice in called Chashu Don, like a rice bowl. This place is sexy - both food and decor. Dark colors, brass, swanky bar and some POW WOW art.highly recommend for date night. Loved the food - small plates, mains and The ramen.

Cara memasak Chashu Ramen

1. Wash the pork belly and pat dry with paper towel. If you have a wider cut of pork belly, try to roll and tie it similar to a pork roast. Otherwise, a thicker slab of pork belly cut into 3 inches with wide will do. Parboil the pork and then discard the water..
2. In a separate pot, combine all the chashu meat ingredients and make sure the sugar have been dissolved. Put the meat into the mixture and turn on heat to high. Once it starts to boil, turn down heat to medium and simmer for 1 1/2 hours covered. Check the meat every 20 minutes and turn it so that all sides are adequately covered by the sauce. Depending if the meat is cooked thoroughly and soft, simmer over low for an additional 30 minutes..
3. After this, the sauce should have reduced significantly. I should be thick enough to cover the back of a spoon. If not simmer over medium until you have achieved the desired consistency..
4. Turn off heat and let cool. Place the pork in a separate resealable plastic bag with a few tablespoon of the sauce. Seal and refrigerate overnight. This will ensure that the pork maintains its form when you slice it to serving pieces..
5. To make the soup base, combine all ingredients and simmer for 10-15 minutes over medium low heat..
6. To serve, in a bowl add a tbsp of tsuyu, a tbsp of chasu sauce and a tsp of grated garlic. Add 1-2 cups of the soul base. Put the ramen noodles and top with slice of chasu pork belly. Garnish with bean sproats, bakchoy or baby spinach, shiitake mushroom and ajitsuke tamago..

Stand out favs were the pork bao, pork belly skewer and chicken lemongrass dumplings. Chashu is a highly popular ramen topping. It is the Japanese version of the Chinese Char Siu but with a very different cooking technique. Heat the vegetable oil in a deep, oven-proof pan or Dutch oven over high heat. Pour over the soy sauce mixture.

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