Ramen Chashu How-to Recipe & Video - Seonkyoung Longest (2024)

FAQs

How long can you keep chashu? ›

Chashu lasts in the fridge for about 4-5 days if sealed in something airtight, and it also freezes exceptionally well. If you want to freeze chashu pork, I'd recommend cutting it to your desired thickness first, then freezing around 3–4 slices at a time in sealable bags so you always have the perfect portion to hand.

To make Chashu, you braise pork belly in a delicious sauce on low heat for three to five hours. Not only does this leave the meat tender and juicy, but it also allows it to develop a fantastic flavor. This succulent meat is sometimes used in fried rice and noodle dishes, but primarily Chashu is used in ramen soups.

While there are many good, humble bowls of shio out there, many ramen chefs see this as the most difficult type of ramen to make, since they can't rely on incredibly flavorful miso and soy sauce to provide the dimension their broth might otherwise lack.

Kakuni is similar to chashu in that it's simmered pork belly, but this version comes in chunks and is modeled after the Chinese method of red braising. Bacon can be sliced and added to the simmering broth, or stir-fried briefly before topping the bowl.

Some people have reported stomach aches from eating ramen after its expiration date, but most people say that the biggest impact is in the flavor of the noodles. While you may be able to eat packaged ramen several months after the expiration date without issue, we don't recommend it.

This way your noodles won't absorb the liquid and turn into slimy mush and be completely inedible for your next meal. If you store your ramen in this manner, the noodles should be good for two to three days. It also ensures your veggies, proteins, and crunchy elements keep their texture.

Chashu is made from pork belly that is braised in a flavorful sauce until it becomes soft and juicy. Chashu is a versatile dish that can be served with ramen, rice, or salad, and can be made with different variations and ingredients. Chashu is also easy to make at home and can be stored and reheated for later use.

Many home recipes for chashu are simplified and just cook the pork belly as a flat slab rather than rolling it. Indeed, many restaurants serve slabs of chashu instead or rolls.

The biggest drawbacks of instant ramen are its high sodium content and lack of micronutrients. However, some brands on the market may also offer low-sodium varieties.

What is the unhealthiest part of instant ramen? ›

Instant ramen noodles are very high in sodium, with one package containing 1,760 mg of sodium, or 88% of the 2-gram recommendation suggested by the WHO. Consuming just one package of ramen noodles per day would make it very difficult to keep sodium intake close to the current dietary recommendations.

Japanese-style noodles made from our heirloom black rice instead of wheat. In addition to being gluten free, Forbidden® Rice is one of the most nutritious ancient grains. Our Forbidden Rice® Ramen has a delicious nutty taste and is a natural source of antioxidants (anthocyanins), magnesium, protein and fiber.

It's made with pork belly that's rolled and braised in a flavorful mix of mirin, sake, sugar, and soy sauce. Once it's cooked, it's allowed to cool and then sliced finely before serving. Some versions of chashu have it chopped as well as opened up and sliced lengthwise like bacon.

In contrast, chashu is made preferably with fatty pork cuts like belly and shoulder and is seasoned with soy sauce, sake, mirin, sugar, salt, ginger, scallions, dried shiitake mushrooms, kombu seaweed, and chili pepper. The meat is slowly simmered in a sweet and savory broth that thickens into a flavorful sauce.

Kurobuta - Chashu is a braised pork, most common in ramen; but we also have a chashu don!

Chashu rice is the perfect way to use up leftover chashu.

It also happens to be an excellent way to use up leftover cold rice from the fridge as the rice needs to be cold before frying it.

It is not recommended to keep cooked ramen noodles in the fridge for more than a few days. It is best to reheat them in the microwave along with a little bit of water so that they are not too dry. I would not recommend eating any noodles that have been sitting out for a long period of time as it can make you very sick.

You can store the shredded pork and ramen broth in the fridge until ready to use. Both will store well for 4-5 days.

It is a myth that ramen noodles last indefinitely. While they can outlive their expiration date, they ideally stay good for 4-12 months past that date if they are stored in a cool, dry place. The belief that ramen noodles are an eternal survival food is overstated—though dehydrated, they do degrade over time.