About Chashu
When it comes to ramen toppings, Chashu reigns supreme. Its presence is so significant that it is often called the "star" or "centerpiece" of the bowl, making it an indispensable part of the ramen experience. The original Chashu, known as "Char Siu" (叉焼) in Cantonese Chinese cuisine, involves marinating pork in a sweet and savory sauce, then roasting it to fragrant perfection in a specialized oven. The "Cha" (叉) in "Char Siu" literally refers to the forks or skewers used in this roasting process, highlighting that roasting was the traditional cooking method. However, the Chashu you typically find in Japanese ramen shops today is actually a style known as "Nibuta" (煮豚), or simmered pork. This beloved Japanese adaptation involves simmering cuts like pork belly or shoulder loin (sometimes after an initial parboil) in a rich blend of soy sauce, mirin (sweet cooking wine), sake, sugar, and aromatics like ginger. This slow simmering process allows the savory-sweet umami flavors to deeply penetrate the meat. The result? Incredibly tender, juicy pork that practically falls apart with chopsticks – a signature appeal of Japanese Nibuta. This uniquely Japanese Chashu culture didn't just replicate the Chinese technique:it evolved to suit Japanese kitchen environments and culinary preferences. Since specialized roasting ovens weren't always practical in ramen shop kitchens, simmering offered an accessible way to achieve both incredible flavor and melt-in-your-mouth tenderness. Moreover, Nibuta is a wonderfully versatile topping that complements all major ramen broth types – whether it's shoyu (soy sauce), miso, shio (salt), or tonkotsu (pork bone broth) – enhancing the overall umami of the soup. In recent years, the world of Chashu has expanded even further. You'll now find delicious variations like "Tori Chashu" made with chicken, showcasing the creativity and unique touch of individual ramen shops. This recipe will guide you through a straightforward yet incredibly flavorful method to create your own delicious pork Chashu, packed with umami, right in your own kitchen.
60 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 lb pork shoulder loin (Boston Butt)
- 1 tbsp. cooking oil
- A2 cup water
- A8 tbsp. soy sauce
- A8 tbsp. cooking sake
- A8 tbsp. Japanese sweet rice wine (mirin)
- A3 tbsp. sugar
- A1 Welsh onion stalk (green part only)
- A8 round slices of fresh ginger root
INSTRUCTIONS
- 1
Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes before cooking. Insert the pork into a butcher’s netting tube if available, or wrap with butcher’s twine. If you don’t have either of these on hand, you can skip this step.
- 2
Pour cooking oil into a heated frying pan and lay the pork in the pan. Brown the meat on all sides over medium heat.
- 3
Place the pork in a saucepan or pot just large enough for it to fit inside. Add water, soy sauce, cooking sake, Japanese sweet rice wine, sugar, Welsh onion, and ginger.
- 4
Bring to a boil, then reduce to low heat and cover with a drop lid. A Japanese drop-lid is a (typically) wooden lid that is placed directly on the food while simmering;
if you do not have a drop-lid, you can cut a paper towel to the size of the pot, and place it directly on top of the pork. Simmer on low for 30 minutes, then turn the pork over to the other side and simmer for an additional 30 minutes.
- 5
Remove the pork from the pot and cut off the butcher’s net or twine. Cut into slices of your preferred thickness. Increase the heat to medium once the pork is removed and continue to boil the sauce for an additional 5 to 8 minutes until it thickens,
reducing the heat as necessary to keep it from boiling over. Serve the pork by itself or place on top of rice to make a pork rice bowl (donburi), drizzling the sauce on top as desired.Cooking Safetyreusing the sauce for multiple batches of meat does come with a risk of contamination, so proper food safety measures must be taken.
RecipeID
55
Tips & Notes
・Most cuts of braised or roasted pork are sold wrapped in butcher’s nets in Japan. This recipe does not cook the meat for as long as those sold commercially, so it will not fall apart if you cook it without a net.
・If a rounded shape is desired for the finished loin, this can be achieved by wrapping the raw pork tightly in butcher’s twine in lieu of a butcher’s net before cooking.
・Chashu is incredibly versatile and can be used in a variety of dishes. While delicious when eaten on its own, it can also be thinly sliced and used to top ramen, or diced and added to fried rice.
・Japanese food culture has a tradition of adding to and reusing sauces in dishes such as braised pork, grilled eel, and grilled chicken skewers.
・A much richer flavor and deeper umami can be achieved by reusing the cooking sauce than is simply created in one braising or boiling.
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.