00:12Hey everyone, it's Yuto here from Sashirecipes.com and today I'm going to show you how to make a
00:17delicious, tender and flavourful ramen restaurant style pork chashu. First let's go over the
00:23ingredients to cook the pork you need 700 grams of pork belly if you want to use more that's also
00:30okay 50 grams of the green part of a spring onion 50 grams of fresh ginger 3 cloves of garlic
00:39half a
00:40white onion and 1 teaspoon of rice vinegar then for the marinade you need 50 milliliters of sake
00:481 tablespoon of mirin 250 milliliters of pork stock from the broth we cooked pork in 150 milliliters
00:56of soy sauce 30 grams of sugar this recipe needs to marinate overnight so I recommend making it the
01:04day before you plan to eat it for the best flavour there also so many other ways to make chashu
01:11but
01:11I do this way this time because you don't need to use hundreds of hundreds of milliliters of soy
01:17sauce or other ingredients I optimize it for home cooking especially it's always a pain when you
01:25have to use so much of condiments at home okay let's start with preparing the pork I have a piece
01:32of pork
01:33belly here and we're gonna start by stabbing it with a fork on both sides this helps tenderize it
01:40and also helps it absorb more flavour once that's done let's roll and tie it start rolling from the
01:56thinner side like this try and make the roll as tight as possible some people wrap it in plastic after
02:04rolling and leave it in the fridge overnight so that it holds its shape better but it's not really
02:10necessary as we're gonna tie it with butcher string if you can get one of these nets it's super easy
02:21and you can just wrap it around the pork in a few seconds but if not I'm gonna show you
02:26how to tie it
02:27with string make sure you're using string that is good for cooking otherwise it could melt or contaminate
02:35your food this is 100 cotton butcher string take the string and place it flat on your chopping board
02:43lift the pork up and onto the string keeping it at one end pull the loose end and the other
02:51side of the
02:51string to the top of the pork and tie a knot pull it tight and then knot it again to
02:58secure it
03:07next I'm gonna wrap the string around my hand to make a loop make it so the string is crossing
03:14over at
03:14top like this and then bring the string under and towards the opposite side pull over hand carefully
03:23out of the loop and place around the pork pulling it tight to secure it it should be between half
03:30an
03:30inch to an inch away from the first knot repeat these steps until you reach the other end of the
03:43pork
03:43mine is quite short so I only needed four knots in total now we're gonna turn it over and secure
03:51the bottom as well so pull the string across the base and cut it a few inches longer than the
03:58length of
03:58the pork pull the string under the first loop and wrap it twice repeat this until all of the loops
04:11are
04:12connected and you will have this line going through the middle
05:00finally tie the end of the string to the loose end
05:20and that's it you're perfectly rolled and secured pork belly
05:33next I'm gonna cut the vegetables for the broth
05:38first we have fresh ginger so just scrub it clean and cut it into slices you don't need to bother
05:45with taking the skin off ginger is perfect for balancing the taste of pork
06:01next we have an onion just cut it into rough chunks like this
06:24then some garlic cloves I like to cut them in half so they release more flavor
06:35and finally the spring onion we're just using the green part which has a more subtle flavor
06:42just cut it roughly so it fits in the pan
06:52finally it's time to cook place the pork in a large pot and add water until the pork is submerged
06:58I'm also adding a piece of unrolled pork belly in here because I want to make the most of my
07:03broth
07:04but because it's not rolled it cooks a lot faster so I'll need to take out earlier otherwise it breaks
07:11apart
07:13so put the heat on medium and wait for it to come to a boil
07:17in the meantime I want to show you how to make Japanese droplet that we call otoshibuta which I'll
07:23be using a little later in this recipe first break off a piece of oil or baking paper a little
07:31larger
07:31than your pot fold it in half to make a rectangle and then half again to make a square
07:50fold the square in half diagonally to make a triangle
07:57then fold it again so that one of the shorter edges is along the longer edge
08:08cut off the tip this will make a hole in the middle
08:15finally hold the tip in the middle of the pan and use the edge as a guide to cut a
08:21curve around the top
08:23if it's slightly smaller than the pot open it out and you have an otoshibuta to fit your pork
08:41so I'm checking my pork now and the water is getting pretty hot all this gum is floating on the
08:49top
08:50just scoop it out you shouldn't leave it because the broth becomes cloudy and it also affects the cooking temperature
09:00now that it's boiling we can lower the heat to a simmer
09:04it's also time to add all our vegetables from earlier just place them straight in like this
09:17i also add one teaspoon of rice vinegar this is just tendered pork feather one teaspoon sounds like
09:24a tiny amount but it's enough and we don't want it to make the broth sour finally place the droplet
09:30on top and leave it to simmer you might be wondering what the droplet is for well it's used
09:37to help distribute heat evenly around the food it also stops the water from bubbling too much
09:44if it boils too much the ingredients will move around and could get broken
09:50anyway we can leave this for now the rolled pork will need to be simmered for two hours in total
09:57and unrolled one takes an hour and a half we will also need to turn them halfway through
10:04so it's been an hour so now i'm gonna peel back the chocolate and turn the rolled pork over
10:12i already turned and rolled one about 15 minutes ago
10:21the broth should be well flavored by now so let's make the marinade
10:25take 250 ml of your pork broth from the pan and transfer it to a jug
10:39this just makes it easier for me to measure you can pour it straight into a pan if you like
10:50next add 50 ml of sake 150 ml of soy sauce
11:01and one tablespoon of mirin
11:09now pour this into a pan on a medium heat
11:18and add 30 grams of sugar i'm gonna bring this to a boil and then let it bubble for a
11:24minute or so
11:25this will burn off the alcohol in the sake and the mirin
11:28once that's done leave it to cool down until your pork is ready
11:34so my rolled pork has been simmering for two hours in total
11:38and i'm now ready to place it in the marinade
11:42i like using the ziploc bag for this because it helps cover the pork better
11:48you can also add a few soft boiled eggs in here so that you have a few ramen eggs to
11:53serve with your
11:54chashu if you like
11:56if you're worried about it leaking just place the bag in a bowl or tray for peace of mind
12:02finally place it in the fridge and allow it to marinate overnight
12:14okay it's been 24 hours it's time for the final step
12:18i want to fry the chashu and use the marinade to create teriyaki kind of coating around the outside
12:26this improves the taste and texture of the fat around the chashu
12:31take a pan and brown the fatty layer on the outside you don't need any oil for this
13:00once you're happy with it add 100 milliliters of the marinade to the pan
13:12and move the pork around to help cover it with the sauce
13:17it should become a bit thick and stick to the surface of the chashu
13:34once it's done transfer to a chopping board and leave it to rest for 10 minutes this will make
13:41it easier to cut
13:4710 minutes have passed and now i'm ready to slice my chashu
13:52cut off the strings and then cut off the end pieces
14:06these messy and cuts can be used to make chashu don i have the recipe on my website and i've
14:13put
14:13the link in the description you can also make ramen restaurants to add fried rice
14:18i've got a video for the recipe which should appear on the screen around now
14:29carefully cut the chashu into slices as you like
14:37and there you have it succulent melt in the mouth japanese ramen restaurant style pork chashu
14:43perfect for ramen chashu don and fried rice thank you so much for watching if you like this recipe
14:49don't forget to like this video and if you're interested in japanese cooking subscribe to my
14:54channel for more delicious japanese recipes hope to see you next time thanks again
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