Probably one of my favorite videos. I keep going back and watching from time to time. I love the ramen and love your personality my man. God bless and I hope you’re doing good! I appreciate you taking the time to share and blessing us with some knowledge!
Again. Thank you for such an in depth explanation yet somehow you keep it simple??? That’s really awesome. I’m excited to try think for my shoyu ramen! UMAMI BOMB!
I’ve noticed some recipes recommended searing the pork belly first. How do you think searing pork belly pre-boil in addition to everything you did here would effect the end product?
AMAZING VIDEO! I can't believe how few subscribers you have! Everything about this is perfect. The authenticity, the narration, the editing, the video is perfectly concise, the humor. Keep up the great work my friend, I'd love to learn more ramen tips from you as I begin my journey at trying to replicate this amazing dish at home :)
Making this for the second time today. First time came out so well but the piece of belly I used was so small that we got ONE meal (4 people) out of it so this time I'm using a larger piece.
Grace sorry for the delayed response. Use it to season your menma, chashu, fried rice, eggs, etc. There’s multiple creative ways to use the tare. It’s basically Soy sauce packed with UMAMI BOMB or salt tare.
Why don't you blanch the pork belly before you put it in your soup? I'm fairly new at making chashu. Do you reuse the tare for ajitsuke tamago? Can it be used as tare for ramen or does it need to be reduced?
Do you boil it on high temperature or low? Ive done Chasu 3 times and the first time i made it was 2 hrs and i believe medium heat and it was tender. The other two was not really tender at all and for 2 hrs as well. ???? Im beginning to think my first attempt was beginners luck. Please let me know.
I have a question which may prompt an experiment. Instead of doing all that rolling with the string, could you just use a sushi rolling mat (that you don't intend to use for anything else) as scaffolding, and wrap the chashu with that and tie the string around the mat? Just boil the whole thing together with the sushi rolling mat. Then, after you're done boiling it, remove the mat and loosely tie it for the tare simmering part. The mat itself could probably withstand being boiled. You would probably have to keep that mat as a dedicated chashu boiling mat, and you might have to replace it once in a while, but those bamboo sushi rolling mats are cheap. Would that work? I suspect it would be a lot less labor intensive than trying to tie a tight roll with the string, and might give you a more consistent cylindrical shape.
First of all great channel! I got one question, in the description it says 4 tablespoon sugar and in the video u say 8 tablespoon. so wich one would u recommend ?
Chen Wu sorry to get back to you so late. Thank you for catching that. Four tablespoon is good if you’d like it less sweet. I like my chashu a little sweeter than most so I do 8 table spoon when I make it for personal use.
Thats yummy! Did you remove the hard part skin of the pork belly? How about the ingredients of the soup? Please show us some demo Bro.. btw thanks for posting the video. You made us hungry! =)
Nats Pangolino the pork belly came without the skin. I haven’t seen ramen shops in Japan making pork belly chashu with the skin on, but I’ve seen it in the US. I think it comes down to personal preference. For the soup, check out our episode on how to make chintan soup.
Thanks for watching Dave! We didn't tenderize the pork belly but you bring up a great point and certainly would suggest pounding or tenderizing the meat if it's an uneven size to make it flat and even. Feel free to try it and let us know if you like the results better. We always love hearing back from our audience and sharing better ways!
@@RamenCulture I've seen some people use a fork to puncture the fat. I think that is more for crispy, oven-baked pork belly though. Never done it myself. Seems to come out great via boiling.
Macabre you can boil chashu in regular boiling water or you can boil the chashu in the Tonkotsu broth to kill two birds with one stone. The belly fat will mix well with the Tonkotsu broth, which will make it richer and creamier.
Macabre awesome. Making ramen is work, but once you have the traditional technique down you can start innovating them and adjusting them to your culture and taste palate. If you have more money questions while you’re working on it you can always DM me in IG. I tend to reply quicker over there. But you’re more than welcome to ask questions as well, bc there are others who may have the same questions. It’s ramen time!!!
Does anyone know of it would be possible to dry this in individual slices once cooked to use for multiple separate uses a bit like the dried pork belly you get in good quality instant ramen for those who are cooking just for themselves?
Lux0rd, I know this is a really late reply, but this is what I do: I make the chashu as directed, and cool it. After a day or so in the fridge, it's easier to slice. I thinly slice the entire chashu roll, then place pieces of plastic wrap between each slice, and wrap it all up in a roll again, each slice being separated. Then I place this roll in the freezer(I wrap it in several layers of plastic wrap, to keep from getting freezer burned). When I want to make ramen, I pull it out of the freezer, unwrap the chashu roll, and pull apart as many slices as I need, and rewarm them by placing them in our toaster oven. The individual pieces of plastic wrap make this super easy. Then, I put the rest back into the freezer until another time. So easy! Hope that helps:)
This Japanese rolled pork belly "chashu" is braised or boiled, then sliced while cold, and the slices are usually individually reheated and slightly browned in a frying pan before going into thr ramen. BUT, the original Chinese "char siu" is roasted (usually pork shoulder, not belly) and glazed with a hoisin based sauce. The Chinese version is definitely more authentic in any situation except ramen, but in ramen the rolled pork belly is legit. I believe the pork belly version was actually invented by ramen chefs as a way to make their char siu in-house without an oven. Also, depending on what you order, it's not unusual at all to get a bowl of ramen which contains both varieties!
Is there any difference that happens to the structure of the chashu from rolling it fat-side in vs. meat-side in? It would seem to me that the wrapping string cuts into fat more than it would into meat. As for presentation, the fat part falls apart a bit more, so the chashu looks like it holds together better when wrapped meat-side out. What do you think? Have you tried each variation?
FOOD AND TRAVEL We’re assuming you want to see more contents? Hiroshi has been out in Tokyo for a season and Mark has been helping open up ramen shops. We hope their schedule will align, we can get back into production again.
I would NOT recommend putting the pork belly in the soup!! The fats renders into the broth. It made me feel ill!! Put in a separate pot of boiling water if you want to use this method
He did this in a tonkatsu style broth, which is a fat based broth hence why he did it, you should definetely never do this with other broths unless they rely on fat.
Beautifully Done Young Master…Detailed and easy to follow, thanks for sharing.
Probably one of my favorite videos. I keep going back and watching from time to time. I love the ramen and love your personality my man. God bless and I hope you’re doing good! I appreciate you taking the time to share and blessing us with some knowledge!
Again. Thank you for such an in depth explanation yet somehow you keep it simple??? That’s really awesome. I’m excited to try think for my shoyu ramen!
UMAMI BOMB!
Yum yum! Going to try this!
you speak truth. seen loads of videos on this; you win
Thanks for posting this! Will try this out this weekend!
I’ve noticed some recipes recommended searing the pork belly first. How do you think searing pork belly pre-boil in addition to everything you did here would effect the end product?
They tied me up like this at this BDSM club I went to in Shinkjuku. It was lit 🔥🔥🔥🔥
Gaikokujohn I used to live in Shinjuku-Ku. I think we went to the same one in Kabukicho.
@@RamenCulture Remember Club Tokyo! I miss it there.
Really loving your content.
Wow
Very very very very AWESOME Thnx for the vídeo bro
ARIGATOU gozaimasu !
Wow nice video combination are make the recipe looks delicious ..Arigatou kotai medusa 👍👍
AMAZING VIDEO! I can't believe how few subscribers you have!
Everything about this is perfect. The authenticity, the narration, the editing, the video is perfectly concise, the humor.
Keep up the great work my friend, I'd love to learn more ramen tips from you as I begin my journey at trying to replicate this amazing dish at home :)
MystMyth thanks for watching. We’ve been working on some contents, so hope to get them out soon.
@@RamenCulture we're still waiting 😔
Making this for the second time today. First time came out so well but the piece of belly I used was so small that we got ONE meal (4 people) out of it so this time I'm using a larger piece.
love your videos brother, thank you
thank you for teaching me. I would love to try your ramen someday
Hi Ramen Culture sensei! I would like to know if you can use the Chasu tare as Tare for the broth too? Arigatou gozaimasu! 😊
explaining why you wrap tight and the little details of why make a huge difference
Nice job! I like the content of your vids.
Subbed. Amazing video I’m ready to try this!
Love learning new food cultures and trying new recipes. Thanks! I subscribed.
The Bitty Bakery thank you for subscribing.
Do you use the leftover Tare liquid for anything ?
I wish someone would answer this.
Grace sorry for the delayed response. Use it to season your menma, chashu, fried rice, eggs, etc. There’s multiple creative ways to use the tare. It’s basically Soy sauce packed with UMAMI BOMB or salt tare.
@@RamenCulture Can I use the tare as sauce for ramen, too?
Interesting. Can the tare be used to flavor the ramen or should I create a second tare?
I've used it for the tare before but, if you want the Umami of mushroom and konbu then def make a second one
@@DrStrangefate oh okay thanks for the help!
duuuuuuuude! I want to eat your tsukemen! and fu, now I am hungry for a good one!
We will be in Tokyo next month. Maybe we can grab Itto or Mr. Tomita.
Can you use the Tare after the the simmering as Tare for the Soup? Prnist it only just a "Marinade"?
Hello,which brand of sake did you use?
シカゴで自分のラーメン屋を開けるのが夢です。貴方の様に英語を話して僕もラーメン文化を広げたいと考えています。純粋にカッコイイです。色々と勉強させて下さい。
I’m doing a chicken bone soup would it be ok to boil it in that or only a pork soup?
can I make a chashu tare for ramen I inspire it in Seonkyung Longest
Why don't you blanch the pork belly before you put it in your soup? I'm fairly new at making chashu. Do you reuse the tare for ajitsuke tamago? Can it be used as tare for ramen or does it need to be reduced?
Do you boil it on high temperature or low? Ive done Chasu 3 times and the first time i made it was 2 hrs and i believe medium heat and it was tender. The other two was not really tender at all and for 2 hrs as well. ???? Im beginning to think my first attempt was beginners luck. Please let me know.
what soup did you use here? is this chintan or paitan? Sorry new to the ramen culture :
Can we achieve the same quality if we use a pressure cooker?
What kind kind of sake are goingn to use
Keep it coming RC. Everything is on point. recipe (I prefer grams), editing, music.
I have a question which may prompt an experiment. Instead of doing all that rolling with the string, could you just use a sushi rolling mat (that you don't intend to use for anything else) as scaffolding, and wrap the chashu with that and tie the string around the mat? Just boil the whole thing together with the sushi rolling mat. Then, after you're done boiling it, remove the mat and loosely tie it for the tare simmering part. The mat itself could probably withstand being boiled. You would probably have to keep that mat as a dedicated chashu boiling mat, and you might have to replace it once in a while, but those bamboo sushi rolling mats are cheap.
Would that work? I suspect it would be a lot less labor intensive than trying to tie a tight roll with the string, and might give you a more consistent cylindrical shape.
First of all great channel! I got one question, in the description it says 4 tablespoon sugar and in the video u say 8 tablespoon. so wich one would u recommend ?
Chen Wu sorry to get back to you so late. Thank you for catching that. Four tablespoon is good if you’d like it less sweet. I like my chashu a little sweeter than most so I do 8 table spoon when I make it for personal use.
If you where making a chintan ramen, would you not cook it with the soup because you don’t want a heavy boil?
what can I use instead of pork belly?
What should I do about noodles?
Can this be done to chicken too?
Thats yummy! Did you remove the hard part skin of the pork belly? How about the ingredients of the soup? Please show us some demo Bro.. btw thanks for posting the video. You made us hungry! =)
Nats Pangolino the pork belly came without the skin. I haven’t seen ramen shops in Japan making pork belly chashu with the skin on, but I’ve seen it in the US. I think it comes down to personal preference. For the soup, check out our episode on how to make chintan soup.
did you tenderize the pork belly prior to cooking?
Thanks for watching Dave! We didn't tenderize the pork belly but you bring up a great point and certainly would suggest pounding or tenderizing the meat if it's an uneven size to make it flat and even. Feel free to try it and let us know if you like the results better. We always love hearing back from our audience and sharing better ways!
@@RamenCulture I've seen some people use a fork to puncture the fat. I think that is more for crispy, oven-baked pork belly though. Never done it myself. Seems to come out great via boiling.
At first are you boiling the chashu in the tonkotsu boiling broth?
Macabre you can boil chashu in regular boiling water or you can boil the chashu in the Tonkotsu broth to kill two birds with one stone. The belly fat will mix well with the Tonkotsu broth, which will make it richer and creamier.
@@RamenCulture thanks for the fast reply im doing that just now but I wasn't sure if it was on the tonkotsu, thanks a lot im making the sauce now
Macabre awesome. Making ramen is work, but once you have the traditional technique down you can start innovating them and adjusting them to your culture and taste palate. If you have more money questions while you’re working on it you can always DM me in IG. I tend to reply quicker over there. But you’re more than welcome to ask questions as well, bc there are others who may have the same questions. It’s ramen time!!!
@@RamenCulture thank you I sent another question to your IG
@@RamenCulture just for the record If anyone has the same question, I asked if I can use mirin instead of sake for tare
Do you sell your tee shirts
Damn. Any tips to make it appear pink? Mine's meat appearance is pale white.
Does anyone know of it would be possible to dry this in individual slices once cooked to use for multiple separate uses a bit like the dried pork belly you get in good quality instant ramen for those who are cooking just for themselves?
Lux0rd, I know this is a really late reply, but this is what I do: I make the chashu as directed, and cool it. After a day or so in the fridge, it's easier to slice. I thinly slice the entire chashu roll, then place pieces of plastic wrap between each slice, and wrap it all up in a roll again, each slice being separated. Then I place this roll in the freezer(I wrap it in several layers of plastic wrap, to keep from getting freezer burned). When I want to make ramen, I pull it out of the freezer, unwrap the chashu roll, and pull apart as many slices as I need, and rewarm them by placing them in our toaster oven. The individual pieces of plastic wrap make this super easy. Then, I put the rest back into the freezer until another time. So easy! Hope that helps:)
do you use skin on pork belly or skin off?
What is the real measurement for sugar 8 or 4 tbs
So sugar 4 tbsp or 8 tbsp?
Wait I thought the menu calls it "roast pork"? So are they roasted or boiled??
It’s confusing, but it depends on the style
This Japanese rolled pork belly "chashu" is braised or boiled, then sliced while cold, and the slices are usually individually reheated and slightly browned in a frying pan before going into thr ramen. BUT, the original Chinese "char siu" is roasted (usually pork shoulder, not belly) and glazed with a hoisin based sauce. The Chinese version is definitely more authentic in any situation except ramen, but in ramen the rolled pork belly is legit. I believe the pork belly version was actually invented by ramen chefs as a way to make their char siu in-house without an oven. Also, depending on what you order, it's not unusual at all to get a bowl of ramen which contains both varieties!
Hi Ramen culture! how long can you store th chased in the refrigerator
Tahmina Shafique uncut two weeks. Freeze it and you can keep it for a year in the freezer. Great question and thanks for watching.
Is there any difference that happens to the structure of the chashu from rolling it fat-side in vs. meat-side in? It would seem to me that the wrapping string cuts into fat more than it would into meat. As for presentation, the fat part falls apart a bit more, so the chashu looks like it holds together better when wrapped meat-side out. What do you think? Have you tried each variation?
The fattier layer protects the meatier layer to a certain extent; don't want dry pork belly :D
Great video! Do Kakuni next :)
Feed meeeee.
Looks good but I laughed at enough for 6 bowls. More like 2 or 1 1/2 bowls...lol
"two scallions..." as he dumps a handful in the pot
I think he cut the two stalks into 3rds to fit inside the pot.
Lol L clarke never cook?
In the description below the vid, he calls for two bunches.
what happened to this channel?
FOOD AND TRAVEL We’re assuming you want to see more contents? Hiroshi has been out in Tokyo for a season and Mark has been helping open up ramen shops. We hope their schedule will align, we can get back into production again.
I would NOT recommend putting the pork belly in the soup!! The fats renders into the broth. It made me feel ill!! Put in a separate pot of boiling water if you want to use this method
He did this in a tonkatsu style broth, which is a fat based broth hence why he did it, you should definetely never do this with other broths unless they rely on fat.