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.

For more great Instant Pot recipes, please visit InstantPotEasy.com

This quick and easy Instant Pot Coconut Curry Pork recipe is fork-tender when ready and full of such incredible flavor!
GET THE RECIPE: https://www.asiancaucasian.com/instant-pot-coconut-curry-pork/

For more great Instant Pot recipes, please visit InstantPotEasy.com

Sweet and savory with a hint of tart – this classic teriyaki chicken – wings is one of the favorites with the kiddos. I threw everything into the Instant Pot and set the time. As soon as it beeped, it was ready to go into the oven for a broil for a whole 4 minutes or so on each side. Isn’t that the simplest way to put a semi char on meat?! Thanks again to the Instant Pot! Now if you’ll excuse me, I’ll go ahead and enjoy my plate of wings and a cheers to happy pressure cooking without the pressure ;).

INGREDIENTS

2-3 lbs chicken wings (straight from the freezer)
1 cup brown sugar
1 Tbsp dry mustard
1 tsp ground ginger
3 cloves garlic minced
1 cup soy sauce
2 Tbsp vinegar

DIRECTIONS

Place chicken wings into the pot
Add in all the dry ingredients (sugar, mustard, ginger)
Add in the minced garlic.
Pour in the soy sauce and vinegar
Mix everything up
Close the lid and seal the valve
Select Manual High Pressure and set time to 15 minutes
…
Using a towel, very carefully turn the valve towards “Venting” to release the pressure/steam.
When the pin next to the valve drops, carefully open the lid.
Give it a taste and adjust. Add some water if it’s too salty, a little salt if its on the bland side.
Note: if sauce is too runny, select “Saute” to thicken or add a mixture of (1 tsp cornstarch to 1 Tbsp water) into the sauce.
Arrange the wings onto an oven safe pan and ladle some sauce over the wings.
Broil on High in the oven for about 4 minutes per side.
Remove from oven and drizzle more of the teriyaki sauce from the pot.
Reserve the remaining teriyaki sauce as seasoning for another dish like tofu or eggs.
Enjoy!

Recipe and tips: www.EatAndLetEat.com
Instant Pot: http://amzn.to/2sLYchC (affillate)

For more great Instant Pot recipes, please visit InstantPotEasy.com

Chinese TURNIP CAKE (White Radish Cake) Recipe – Instant Pot Chinese Dim Sum recipe – 蘿蔔糕

Ingredients:
3/4 cups Rice Flour
1/4 cup Wheat Starch
2.5 cups White turnip, grated
3 pieces Dried Chinese mushrooms, soaked and then diced
2 Chinese sausages, diced
1/4 cup Dried shrimp, soaked
1 Dried scallop, soaked
1 teaspoon Salt
1.5 cups water (you can use water used to soak mushrooms too)

Directions:
1. Rinse mushrooms, dried shrimp and dried scallop and then soak in water separately. Soak overnight is best, if not, at least a few hours.
2. Dice mushrooms and Chinese sausages.
3. Break apart dried scallop.
4. Peel and grate turnip.
5. Mix rice flour and wheat starch with 1/2 cup of water or water leftover from soaking mushrooms.
6. Combine flour mixture with turnip, mushroom, shrimp, scallop, Chinese sausage and 1 cup of water.
7. Add salt and mix well.
8. Scoop mixture into pans.
9. Open lid, add 1 cup water to Instant Pot liner, then add trivet and pans of uncooked turnip cake.
10. Close lid. Select pressure cook, high pressure cooking, for 12 minutes.
11. When done, quick release.

Subscribe to my channel for more recipes:
https://www.youtube.com/InstantPotLife

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For more great Instant Pot recipes, please visit InstantPotEasy.com

I’m making Asian Sesame Chicken and fried cauli rice for dinner tonight! The Instant Pot helps to make dinner a breeze!

Check out my Playlist” Food & Cooking” for other Instant Pot meals link below…..
https://www.youtube.com/playlist?list…

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