Teresa's Recipes
Chashu Ramen
Chashu Ramen is a soul-warming Japanese dish that brings together tender, melt-in-your-mouth braised pork belly, flavorful umami-rich broth, and perfectly cooked ramen noodles. This comforting bowl is topped with vibrant green onions, savory nori seaweed, and a soft-boiled egg, making it a beloved staple in Japanese cuisine. Originating from Chinese wheat noodles, ramen has evolved into a cultural icon in Japan. Enjoy this delicious dish that showcases the harmony of flavors and textures, perfect for any time of the year.
Ingredients
- 2 sheets, cut into strips Nori seaweed
- 4, finely sliced Green onions
- 4 servings Ramen noodles
- 2 tablespoons Sesame oil
- 2 inches, sliced Fresh ginger
- 4 cloves, minced Garlic
- 5 pieces Dried shiitake mushrooms
- 6 cups Chicken broth
- 2 tablespoons Sugar
- 1/2 cup Sake
- 1/4 cup Mirin
- 1/2 cup Soy sauce
- 1.5 pounds Pork belly
- 4, for soft-boiling Eggs
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 2 hours 30 minutes
- Calories: 620
- Fat: 40g
- Carbs: 45g
- Protein: 30g
- Sodium: 1200mg
- Sugar: 5g
Instructions
- In a medium pot, combine the soy sauce, mirin, sake, and sugar. Bring to a boil, stirring to dissolve the sugar, then remove from heat and let cool.
- Place the pork belly in a ziplock bag and pour the cooled marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight for best flavor.
- Preheat the oven to 325°F (160°C).
- Remove the pork belly from the marinade and place it in a baking dish. Reserve the marinade for later.
- Cover the baking dish with foil and bake for 2 hours, or until the pork belly is tender and easily pierced with a fork.
- In a large pot, combine the chicken broth, dried shiitake mushrooms, garlic, ginger, and the reserved marinade. Bring to a boil, then reduce the heat and simmer for 30 minutes to allow the flavors to meld.
- While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
- Once the pork belly is done baking, remove it from the oven and let it rest for 10 minutes before slicing it into thin pieces.
- In a pan, heat the sesame oil over medium heat. Fry the pork slices until they are slightly crispy, about 2-3 minutes per side.
- Divide the cooked ramen noodles into bowls. Pour the hot broth over the noodles.
- Top each bowl with sliced pork belly, soft-boiled eggs (prepared by boiling eggs for 6-7 minutes, then cooling in ice water), green onions, and nori seaweed.
- Serve hot and enjoy the exquisite flavors of this traditional Chashu Ramen!
Tips
- For a spicier kick, add a dollop of chili paste or a sprinkle of shichimi togarashi on top before serving.
- You can substitute pork belly with chicken thighs for a lighter version, adjusting the cooking time accordingly.