Melt-in-your-mouth Japanese Rolled Chashu for Ramen – Instant Pot Pressure Cooker
For more great Instant Pot recipes, please visit InstantPotEasy.com
How to make Japanese Chashu in a pressure cooker (recipe):
http://bit.ly/rolledchashu
**IMPORTANT NOTE: USE NON-STICK PAN FOR SEARING! DO NOT use Instant Pot for searing even though I mentioned in the video. I received feedback from a viewer (THANKS to Melissa) that the skin would stick to the IP.
Watch the rest of ramen series here:
– Ramen egg: https://youtu.be/xL8R0uchKN0
– Shoyu ramen: https://youtu.be/tCBUV7Ub3pQ
– Miso ramen: https://youtu.be/xeUEPR6EzxY
—– (affiliate links below) —–
Instant Pot electric pressure cooker that I used: http://amzn.to/2yAt5YT
Japanese hot pot skimmer that I used: http://amzn.to/2ii1NUi
Ingredients:
500 g pork belly, skin on
1/2 cup soy sauce
4 slices ginger
1 cup water
1/2 cup cooking sake (http://amzn.to/2zU6w56)
4 garlic, crushed
1 leek
1/2 cup mirin (http://amzn.to/2izrDQM)
Chashu is a critical topping for many types of ramen and is often times the hardest thing to get right. When it’s done well, the sweet savory skin will melt in your mouth, adding a punch of flavor to the noodles. The fat will give the broth even more richness and the succulent meat will fall apart with the slightest bite. The chashu will accent and enhance a good bowl of ramen and make it great.
Andy and I like to visit some great ramen shops whenever we travel to other cities to taste different kinds of ramen. Traditional ramen shops often top their ramen with 2-3 pieces of chashu. Unlike Chinese chashu or “char siu” (barbecued pork), the Japanese chashu uses pork belly that is rolled into a long cylinder and slow cooked in a pork/chicken broth, then transferred to a soy-based broth that consists of soy sauce, sake, and mirin and cooked for hours, as you can see the pictures below. If you want to make the chashu like this, you have to ask your butcher for a special cut. But I was able to just buy the pre-cut ones (much smaller) from the Asian grocery stores and make it at home.
I will make that meat alone to eat with rice
我流哂口水了..😝
Very nice recipe! Thank you.
can we use an air fryer for this?
Hey I can’t wait to try this Chashu! What Ramen is that it’s on top of? Can you show how to make a Highly seasoned Tonkotsu Seafood Tsukamen Ramen 🍜?
That sauce is very tasty and can also be diluted to make a makeshift tonkotsu ramen.
Has anyone tried this with a regular stovetop pressure cooker? If yes, should I still cook it for 90 mins like in the video or should adjust it to a shorter cooking time?
Made this and awesome, thank you for sharing!
Actually Japanese chashu do not have skin.
Amazing
What kind of string are those?
What size was the pork bellie? It looks good.
beautiful, yum!!!
Wow ada bluetooth nya. Awesome
From what I gather from your video, if cooking a large piece of pork belly as you did then the pressure cooker is better than slow cooker but if you happen to have pork belly cut into thick slices, say 1 inch thick, then slow cooker overnight braising would be best?
This is great! Can you make a version with block chashu? Also, why do you not sear it first? A lot of recipes I've watched do that first. Just curious.
how long will chashu last in the fridge or can i freeze it?
Ramen bacon
For the sake does it have to be cooking sake or any sake work? Also about how much sake do I use?
Hi Jessie,
Can you tell me the size of your IP? My pork belly barely fit both in my pot, my is 6 qt. Also, was it dark soya sauce you used or light? Mine did not come out dark like yours. 🙁
Di luar lebih berani ngomong kalau dhia masak babi kalau di indonesia masak babi pun diem- diem nggak tahoelah pengecut mungkin
How long should I cook in a regular pot instead of instant pot.