tag:blogger.com,1999:blog-32801812.post2334555478447793931..comments2024-01-14T00:24:52.321-08:00Comments on Chubbypanda.com - Restaurant Reviews and Original Recipes: Japanese Cha Shu (Niko Niku Ramen Series Part 2) - [Cooking]Chubbypandahttp://www.blogger.com/profile/12930326230203564199noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-32801812.post-49253426767593685552017-07-26T19:07:01.480-07:002017-07-26T19:07:01.480-07:00@michele Sorry for the late response. The options...@michele Sorry for the late response. The options you present sound delicious. Keep in mind that what you're going for with the dish is a balance between the ingredients. In my recipe, the meat is marinated in a the same liquid it's slow cooked in. Once the meat has been removed, that same liquid is cooked down to become a seasoning base for the broth. So, there's a unifying Chubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-90758020912583912352017-03-17T13:01:17.870-07:002017-03-17T13:01:17.870-07:00Hi thank you for the wonderful share. Im curious ...Hi thank you for the wonderful share. Im curious the difference between this marinate versus brining in a sugar salt and putting a rub on the meat. Im also toying with smoking versus pan searing and then finishing with slow oven cook.can you let me know the differences and do you have any good rub recipes and brining suggestions.thank you.<br />michelemichelehttps://www.blogger.com/profile/09657276332608608726noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-29528033131118909552017-03-17T12:58:06.432-07:002017-03-17T12:58:06.432-07:00hi. this looks fantastic. can you tell me the diff...hi. this looks fantastic. can you tell me the difference between marinating pork in this versus bringing in salt and sugar and then putting a rub on the meat? Im trying out different recipes for a good smoking pork sandwich. but I like this method.any suggestions on rubs? or brines?wonderful you have shared all of this.thank you so much.michele<br />michelehttps://www.blogger.com/profile/09657276332608608726noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-53068391121365461582013-09-02T09:51:40.350-07:002013-09-02T09:51:40.350-07:00Thanks for sharing this recipe and appreciate all ...Thanks for sharing this recipe and appreciate all the exchanges of all the readers.<br /><br />Keep it up!MAGE Innovationhttps://www.blogger.com/profile/00369630577967947939noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-41339069034627561862013-09-02T09:50:11.089-07:002013-09-02T09:50:11.089-07:00Thanks for sharing this!Thanks for sharing this!MAGE Innovationhttps://www.blogger.com/profile/00369630577967947939noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-75232045679281637182011-11-29T14:48:54.838-08:002011-11-29T14:48:54.838-08:00Anon,
Well, you can saute in your lidded braising...Anon,<br /><br />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.<br /><br />Davina/Dchu,<br /><br />Very true.<br /><br />Anon,<br /><br />Happy to help.<br /><br />Anon,<br /><br />Good suggestion. I'll look at adding an article or videoChubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-84941714469729988232011-10-24T22:33:26.196-07:002011-10-24T22:33:26.196-07:00Seem like a great recipe I will try it, but I do h...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 advancedRemileveunoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-17641553139396227922011-01-16T15:31:40.078-08:002011-01-16T15:31:40.078-08:00Yes, some pointers on how to tie a roast would be ...Yes, some pointers on how to tie a roast would be greatly helpful!<br />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). <br /><br />KOAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-70151665148327908962011-01-16T02:36:49.469-08:002011-01-16T02:36:49.469-08:00awsome
I've been looking for this recipe for ...awsome<br /><br />I've been looking for this recipe for a long time<br />It seems easier than I thought it would be<br /><br />thank you so muchAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-37856095408372343612011-01-10T11:38:30.295-08:002011-01-10T11:38:30.295-08:00Hmm... While the Japanese "chashu" is de...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!dchunoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-32682212392188941952011-01-10T11:36:50.816-08:002011-01-10T11:36:50.816-08:00Hmm... While the Japanese "chashu" is de...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!Unknownhttps://www.blogger.com/profile/14026035564213098958noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-23549679838868199652010-05-16T11:45:40.225-07:002010-05-16T11:45:40.225-07:00Panda, I don't know about you, but my saute pa...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?<br /><br />To clarify, I'm used to braising in a crockpot.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-70495888552583705552009-07-30T14:00:28.265-07:002009-07-30T14:00:28.265-07:00Good luck! =)Good luck! =)Chubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-36531243918699686332009-07-29T21:59:33.726-07:002009-07-29T21:59:33.726-07:00Okay, a 2 lbs. pork loin is marinading in my fridg...Okay, a 2 lbs. pork loin is marinading in my fridge now. Wish me luck! <br />Thanks Chubbypanda!Unknownhttps://www.blogger.com/profile/13009718778855737766noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-41304845545646258182009-03-09T10:33:00.000-07:002009-03-09T10:33:00.000-07:00Iie. Dou itashimashite.Iie. Dou itashimashite.Chubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-38743415069054220242009-03-08T03:32:00.000-07:002009-03-08T03:32:00.000-07:00ほんとおいしいかった!ありがと!ほんとおいしいかった!<BR/>ありがと!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-31514650063279512942008-09-08T16:12:00.000-07:002008-09-08T16:12:00.000-07:00Scott,I might do that at some point later on. Tha...Scott,<BR/><BR/>I might do that at some point later on. Thanks for the suggestion.<BR/><BR/>Sean,<BR/><BR/>Don't use water. The soup base should be added to a good stock, such as the one I give the recipe for <A HREF="http://www.chubbypanda.com/2007/08/basic-ramen-stock-niko-niku-ramen.html" REL="nofollow">here</A>. I've never really measured out the exact proportions for soup base to stock. Chubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-45753461723172866192008-09-08T16:00:00.000-07:002008-09-08T16:00:00.000-07:00How much of the soup base do you add per 100ml of ...How much of the soup base do you add per 100ml of water to make the soup?Seanhttps://www.blogger.com/profile/02952888765174148962noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-52437681403353434722008-09-08T15:59:00.000-07:002008-09-08T15:59:00.000-07:00How much of the soup base do you ad per 100ml of w...How much of the soup base do you ad per 100ml of water to make the soup?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-86728162289213430342008-07-04T18:34:00.000-07:002008-07-04T18:34:00.000-07:00Hey, just found your blog, chashu looks great, act...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.<BR/><BR/>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 :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32801812.post-6373269929890608682007-09-09T14:03:00.000-07:002007-09-09T14:03:00.000-07:00Foodhoe,Awww... Thanks! Braised stuff is easy, t...Foodhoe,<BR/><BR/>Awww... Thanks! Braised stuff is easy, though. You just leave it on the stove and walk away.<BR/><BR/>PE,<BR/><BR/>You're so sweet. San Francisco was darker without you the last time I was up there. New Orleans is one lucky city.<BR/><BR/>- ChubbypandaChubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-3484513644251874792007-09-08T09:35:00.000-07:002007-09-08T09:35:00.000-07:00Whoa baby, that Japanese cha shu looks better than...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!Passionate Eaterhttps://www.blogger.com/profile/14492203392706191554noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-68208160010565075302007-09-06T17:09:00.000-07:002007-09-06T17:09:00.000-07:00yet another heroic effort! I admire your epic sta...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!!!Anonymoushttps://www.blogger.com/profile/01903192884941454812noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-41069487193914614492007-09-01T21:44:00.000-07:002007-09-01T21:44:00.000-07:00Joanh,Aww... But it's fun!- ChubbypandaJoanh,<BR/><BR/>Aww... But it's fun!<BR/><BR/>- ChubbypandaChubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-32801812.post-90647199868360975362007-09-01T19:12:00.000-07:002007-09-01T19:12:00.000-07:00wow!!! that doesn't look as hard when you break it...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 shujoanhhttps://www.blogger.com/profile/17843619464189692369noreply@blogger.com