Chashu Ramen

Chashu ramen is a Japanese noodle soup known for its rich broth, tender braised pork belly, and flavorful toppings.

Chashu ramen is a popular and indulgent variety of Japanese ramen that is beloved for its rich, savory flavors and melt-in-your-mouth pork. The star of this dish is the chashu, which is tender braised pork belly that imparts a deep, satisfying umami to the ramen.

Typically served in a soy-based or miso-based broth, chashu ramen combines flavorful, succulent pork with firm, chewy noodles and a variety of delicious toppings. This ramen is a favorite among meat lovers and ramen aficionados, offering a hearty and comforting meal that showcases the best of Japanese culinary tradition.

The broth in chashu ramen is essential to its rich flavor profile. It is often a soy-based (shoyu) or miso-based broth, each offering a unique taste experience. The broth is usually made by simmering pork bones, chicken bones, vegetables, and aromatics for several hours, resulting in a deeply flavorful and slightly fatty liquid.

The addition of soy sauce or miso paste enhances the umami depth, creating a savory and satisfying base that perfectly complements the chashu pork.

Chashu ramen noodles are typically medium-thick and curly, providing a satisfying chewiness that holds up well to the rich broth.

Made from wheat flour, water, salt, and kansui (alkaline mineral water), these noodles have a firm texture that pairs perfectly with the tender chashu and flavorful broth. The noodles’ curly shape helps them to capture and hold the broth, ensuring that each bite is bursting with flavor.

The toppings in chashu ramen are designed to enhance and complement the dish’s rich flavors.

The highlight is the chashu pork, which is marinated and slow-cooked until tender and flavorful. Additional toppings often include menma (bamboo shoots) for a crunchy texture, green onions for a fresh bite, and a soft-boiled egg with a creamy yolk.

Some variations might include nori (seaweed), bean sprouts, or corn, each adding its unique touch to the ramen. These toppings come together to create a balanced and satisfying bowl.

A brief history of Chashu Ramen

Chashu ramen’s origins are intertwined with the broader history of ramen in Japan, which began in the early 20th century with Chinese immigrants. The dish evolved as Japanese chefs experimented with different ingredients and cooking techniques, eventually creating the chashu pork as a topping for ramen.

Chashu, derived from the Chinese “char siu” (barbecued pork), was adapted to Japanese tastes, resulting in the tender, braised version used in ramen today. Chashu ramen gained popularity for its rich, meaty flavor and has become a staple in ramen shops across Japan and around the world. It embodies the fusion of Chinese and Japanese culinary traditions, creating a dish that is both comforting and complex.

Chashu Ramen recipe

Ingredients For the Broth:

4 cups chicken broth
2 cups water
1/2 cup soy sauce
1/4 cup mirin
2 cloves garlic, crushed
1-inch piece of ginger, sliced
2 green onions, chopped
1 sheet kombu (dried kelp)

Ingredients For Chashu Pork:

1 lb pork belly
1/2 cup soy sauce
1/2 cup mirin
1/2 cup sake
1/4 cup sugar
2 cloves garlic, crushed
1-inch piece of ginger, sliced

Ingredients For the Toppings:

400g fresh or dried ramen noodles
4 soft-boiled eggs
1 cup menma (fermented bamboo shoots)
4 sheets nori (seaweed)
2 green onions, finely chopped

Instructions:

Prepare the chashu pork:

Roll the pork belly into a log and tie it with kitchen twine.
In a pot, combine soy sauce, mirin, sake, sugar, garlic, and ginger.
Add the pork belly and bring to a boil, then reduce heat and simmer for 2 hours, turning occasionally.
Remove the pork, let it cool, and slice it thinly.

Prepare the Broth:

In a large pot, combine chicken broth, water, soy sauce, mirin, garlic, ginger, green onions, and kombu.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Remove the kombu after 10 minutes to avoid bitterness.
Strain the broth to remove solids and keep it warm.

Prepare the Noodles:

Cook the ramen noodles according to package instructions.
Drain and rinse under cold water to stop cooking, then set aside.

Assemble the Ramen:

Divide the cooked noodles into four bowls.
Pour the hot broth over the noodles in each bowl.
Top each bowl with slices of chashu pork, a soft-boiled egg, menma, and a sheet of nori.
Sprinkle with chopped green onions.

Serve the ramen hot and enjoy!

Explore a variety of ramen styles that highlight the diverse and rich flavors of this beloved dish. From the savory depth of Shoyu Ramen to the creamy richness of Tonkotsu Ramen, each type offers a unique taste experience.