8/25/2007

Japanese Cha Shu (Niko Niku Ramen Series Part 2) - [Cooking]

(Pictures for this recipe taken with my Canon Rebel XTi.

Click here to read my complete Niko Niku Ramen series.)


Japanese Cha Shu is a braised pork dish that is a quintessential component of any bowl of ramen. Although it was inspired by Chinese Cha Shao, it has a completely different preparation. Chinese Cha Shao is a sweet, smoked barbecue pork commonly eaten with rice or used as a filling for steamed buns. Japanese Cha Shu is a savory, tender, meltingly soft pork that is thinly sliced and served in ramen.



My Japanese Cha Shu is strongly flavored, with a nice kick from the ginger and a sweet finish. It's a vital part of my Niko Niku Ramen. The process is somewhat long, but is relatively simple and the results are well worth the effort. You can also double or triple this recipe and save the extras in the freezer. However, if you don't have the time to follow this recipe, you can find pre-made versions in the deli sections of some Japanese grocery stores.

(To give credit where credit is due, I based part of my Japanese Cha Shu recipe on this one here. )


Recipe for Japanese Cha Shu


Gear:

1 chef's knife, Santouku knife, or Chinese cleaver
1 cutting board
1 large sauté pan with lid
1 wooden spoon or spatula
1 blender or food processor
2 1-gallon sealable Ziploc bags
1 sealable plastic container
Cotton cooking thread


Ingredients (Japanese Cha Shu):



1 lbs of pork top loin
1 clove of garlic
1-3 long green onions
1 1-inch piece of ginger
1/3 cup of Chinese rice wine
5 tbsp of soy sauce
5 tbsp of mirin
1 tbsp of sugar
1 tbsp of salt
1 tbsp of vegetable oil (preferably rice bran)
Water


Prep work (Japanese Cha Shu):


Peel and clean the garlic.

Separate the white and green portion of the green onion. Save the green tops for the ramen. Mince the white part.

Peel and julienne the ginger.



In a blender or food processor, blend together the garlic, ginger, green onion, rice wine, soy sauce, mirin, sugar, and salt. If you don't have a food processor, use the flat of your knife to bruise the ginger and green onion, and to smash the garlic. Then mix the marinade in a bowl.



Rinse the pork loin and pat dry with paper towels. Using the cotton thread, tie the loin up as you would a roast. This will keep the meat from falling apart while braising. (If enough readers leave comments asking me to, I'll post another article after this series on how to tie up roasts.)



Place the pork loin and marinade in a Ziploc bag. Seal the bag, making sure as little air remains inside as possible. Let the pork to marinate in your refrigerator for at least two hours. I recommend overnight, if possible.


Instructions (Japanese Cha Shu):



Remove the pork loin from the marinade and pat dry. Reserve the marinade.



Place the vegetable oil in your sauté pan and heat to high. Once the oil starts smoking, add the pork loin. Let it sear on each of its four sides for at least three minutes. The point is not to cook the meat, the point is to add color, flavor, and to toughen the outer edge so the meat holds together better while braising.



Deglaze the pan with a little water, then add enough water to come a third of the way up the side of the pork loin.



Add the reserved marinade, cover, and let the braising liquid come up to a boil. Drop the heat down to medium-low and let the pork simmer for two hours. Turn the meat after the first hour. The braising liquid should bubble gently. If the mixture appears to be boiling too furiously, drop the heat even more. If too much liquid evaporates, add a little more water. The water should be brought to a boil before it's added to the sauté pan.



The Japanese Cha Shu will be done once the juices run clear when the loin is pricked with a toothpick. Remove the pan from the heat. Remove the meat from the pan and let cool at room temperature for no more than an hour. Place the meat in a Ziploc bag and let cool completely in the refrigerator. Do not attempt to slice the meat until it has spent several hours in the fridge and hardened. If you attempt to slice it while warm, it will fall apart on you.



Skim any solids from the braising liquid. Let the liquid cool on the stove for no more than an hour. At this point you have two choices. You can strain the braising liquid or puree it. I prefer to puree it, since I feel the aromatics add a lot of flavor. Once strained or pureed, you'll have the soup base for my Niko Niku Ramen.

Store the soup base in a sealable container in your refrigerator for up to a week, or your freezer for up to three months. I like using this squeeze bottle for ease in dispensing.



Once the Japanese Cha Shu has completely chilled and hardened, it will be safe to slice. I prefer to slice only what I need for each bowl of ramen when preparing it and to store the rest unsliced.

In a tightly sealed Ziploc bag, the meat will last for up to a week in the refrigerator and up to three months in the freezer.

Each 1 lbs pork loin should make enough Japanese Cha Shu for 8-10 slices, which is enough for 2-3 bowls of ramen.

Tomorrow, we cover my recipe for Hard Boiled Eggs, another key ingredient in a good bowl of ramen.

Good eating!

22 comments:

wow!!! that doesn't look as hard when you break it down, but i'm still too lazy to make it. i think i do like the sweeter HK style cha shu

Joanh,

Aww... But it's fun!

- Chubbypanda

yet another heroic effort! I admire your epic stamina and enthusiasm. I'm so lazy I'm still thinking about planning to drive over to that place in Mtn View you mentioned near the Cake place... oishi-so!!!

Whoa baby, that Japanese cha shu looks better than ANY cha shu I ever had in my life, and being someone who LOVES me some cha shu baos, that is saying a lot!

Foodhoe,

Awww... Thanks! Braised stuff is easy, though. You just leave it on the stove and walk away.

PE,

You're so sweet. San Francisco was darker without you the last time I was up there. New Orleans is one lucky city.

- Chubbypanda

Hey, just found your blog, chashu looks great, actually looks like the chashu i remember from japan! Recipe is easier than i expected too! I'm gonna give it a go this weekend.

I think it'd be good to put a post up on how to tie the meat, or point people in the right direction. There's some good vids on youtube if ppl have no idea like me :)

How much of the soup base do you ad per 100ml of water to make the soup?

How much of the soup base do you add per 100ml of water to make the soup?

Scott,

I might do that at some point later on. Thanks for the suggestion.

Sean,

Don't use water. The soup base should be added to a good stock, such as the one I give the recipe for here. I've never really measured out the exact proportions for soup base to stock. I usually recommend people start with 2-3 tablespoons per bowl of ramen and adjust to taste. That comes out to around 15-22mL of soup base per 350mL of stock, so 406mL of soup base per 100mL of stock. Add more according to how salty you like the soup for your ramen.

- CP

ほんとおいしいかった!
ありがと!

Okay, a 2 lbs. pork loin is marinading in my fridge now. Wish me luck!
Thanks Chubbypanda!

Panda, I don't know about you, but my saute pan does not double as a braising pot. :( Can you explain the transition there? Does the deglazed saute pan juices go into the pot where the meat will be braised? Or do I just use a fairly large, deep pan that can be lidded and do everything on the stove?

To clarify, I'm used to braising in a crockpot.

Hmm... While the Japanese "chashu" is definitely a cognate for Chinese "char siu," the two are completely different dishes. The Japanese version is much more similar to Chinese "hong shao" (red-cooked) or Filipino adobo pork. Either way, thanks for the recipe!

Hmm... While the Japanese "chashu" is definitely a cognate for Chinese "char siu," the two are completely different dishes. The Japanese version is much more similar to Chinese "hong shao" (red-cooked) or Filipino adobo pork. Either way, thanks for the recipe!

awsome

I've been looking for this recipe for a long time
It seems easier than I thought it would be

thank you so much

Yes, some pointers on how to tie a roast would be greatly helpful!
Thanks for providing such detailed instructions with photos. I am about to embark on my first ramen making experience to remedy my craving for J-style ramen (there is none to be found in my part of the world).

KO

Seem like a great recipe I will try it, but I do have a question. I've seen sometime before serving some people roast it like in a small counter over or even with a blowtorch, how do you serve this or reheat it prior to servin. Thanks in advanced

Anon,

Well, you can saute in your lidded braising pan on the stove, or you can saute in the pan, then transfer to the crock pot. Deglaze the pan with a little water and add the resulting jus to the crock pot.

Davina/Dchu,

Very true.

Anon,

Happy to help.

Anon,

Good suggestion. I'll look at adding an article or video about tying a roast.

Remileveu,

The blowtorch is used to warm the cha shu and add a little extra flavor by searing/charring the edges. It's optional, but fun. I've made ramen with and without this step. Usually, the soup is hot enough to warm the cha shu through, but the blow torch does add a little something extra.

Get a creme brulee torch and try it! =)


- CP

Thanks for sharing this recipe and appreciate all the exchanges of all the readers.

Keep it up!