Japanese-style Chashu pork (チャーシュー), commonly served with traditional ramen, is a popular and flavorful dish in Japanese cuisine. Chashu is known for its rich, savory flavor, created by slowly braising pork in a sauce mixture that includes soy sauce, sugar, ginger, garlic, and special Japanese seasonings like ryorishu and mirin. These ingredients bring out a subtle sweetness and irresistible aroma in the dish. Unlike Chinese-style char siu, which has a distinct red color and is often roasted or grilled, Japanese Chashu is simmered slowly at low heat, resulting in slices of tender, flavorful pork that practically melt in your mouth.
The choice of pork cut is essential to create authentic Japanese Chashu. Japanese cooks often select pork belly or pork shoulder—cuts with a balanced layer of fat and lean meat that ensure a juicy, tender result. After cleaning the pork, the piece is tightly rolled and secured with kitchen twine. This step is key, as it helps the meat keep a uniform shape, making it easier to slice neatly after cooking and allowing the flavors to be evenly absorbed.
A distinctive feature of Japanese Chashu is the marinade and braising sauce. The sauce typically consists of Japanese soy sauce, mirin, ryorishu, brown sugar, ginger, garlic, and water. Ryorishu, a Japanese cooking wine, is especially valued for neutralizing any gaminess in the pork while adding a subtle fragrance and tenderizing the meat. When combined, these ingredients create a savory, balanced sauce that’s sweet but not overpowering—perfect for infusing the pork with a deep, harmonious flavor.
Preparing Chashu pork requires some patience and attention to detail. First, the pork is seared to give it a golden crust that locks in the juices, then quickly boiled to maintain its tenderness. Once the sauce is ready, the pork is simmered in it over low heat for 45 minutes to an hour. The slow cooking allows the sauce to penetrate the layers of meat, resulting in a satisfying texture and color. The pork belly’s moderate fat content also ensures the Chashu remains tender and juicy without becoming overly greasy.
Typically served with ramen, Japanese-style Chashu pork adds a rich, comforting flavor to the dish. The soft, savory slices of Chashu are neatly arranged atop a bowl of hot ramen noodles, paired with a flavorful broth for a complete and satisfying meal. Chashu pork can also be enjoyed with steamed rice, included in bento boxes, or paired with other traditional Japanese dishes, making it a versatile option for a variety of meals.
Table of Content
1. Ingredients for Japanese-Style Chashu Pork
2. Instructions for Making Japanese-Style Chashu Pork for Ramen
Ingredients for Japanese-Style Chashu Pork
Meat Marinade Recipe
| Ingredient | Amount |
|---|---|
| Pork belly or pork thigh | 500g |
| Salt | 5g |
| Pepper | A pinch |
| Kitchen twine | – |
Sauce Recipe
| Ingredient | Amount |
|---|---|
| Ryorishu | 100ml |
| Mirin | 25ml |
| Brown sugar | 50g |
| Japanese soy sauce | 150ml |
| Water | 500ml |
| Ginger | 1 piece |
| Leek (white part) | ½ stalk |
| Garlic | 3 cloves |
Instructions for Making Japanese-Style Chashu Pork for Ramen
1. Prepare and Marinate the Meat
- Clean the pork belly or pork thigh and pat dry.
- Sprinkle salt and pepper over the meat, rubbing it thoroughly to let the seasoning penetrate.
- Roll the pork into a cylinder and secure it tightly with kitchen twine to help it retain a neat shape during cooking.
2. Sear and Boil the Meat
- Heat oil in a skillet and place the rolled pork in it, searing until all sides are golden brown.
- Transfer the pork to a pot of boiling water and let it cook for about 10 minutes. Then, remove the pork and place it in cold water to keep it firm and preserve its color.
3. Prepare the Braising Sauce
- Make the sauce by mixing together the ingredients: ryorishu, mirin, brown sugar, Japanese soy sauce, water, ginger, and garlic.
- Place the pork into a pot, pour in the sauce mixture, and bring to a boil. Reduce the heat to low and let it simmer for about 45 minutes, flipping the pork occasionally to ensure the flavors are absorbed evenly.
4. Finish the Chashu Pork
- Once the pork is tender and has absorbed the flavors, turn off the heat and remove it from the pot.
- Slice the pork into thin pieces and arrange them on a plate for serving.
This Japanese-style Chashu pork pairs exceptionally well with ramen noodles or steamed rice. To add even more flavor, serve it with soy sauce, minced garlic, or finely chopped green onions.
Tips for Making Japanese-Style Chashu Pork
- Wrap the pork tightly with kitchen twine to maintain its shape during cooking.
- Keep the heat low while braising to allow the flavors to infuse thoroughly and prevent burning.
Japanese-style Chashu pork is often served with ramen, a signature Japanese noodle dish. The tender, flavorful pork slices are carefully arranged atop a hot bowl of ramen, blending beautifully with the rich broth for a meal that’s both nutritionally balanced and delicious. Additionally, Chashu pork can be enjoyed with white rice, used in bento boxes, or combined with other Japanese dishes for versatile meal options.
Beyond taste, Japanese Chashu pork is a source of essential nutrients, providing high-quality protein and B vitamins—especially B1, which supports metabolism and energy levels. Paired with ingredients often found in ramen, such as eggs, seaweed, mushrooms, and green onions, Chashu not only provides a delicious taste experience but also a balanced meal suitable for all ages.
With straightforward steps, accessible ingredients, and a simple cooking method, Japanese Chashu pork is an excellent choice for anyone looking to recreate the flavors of Japan at home. Just a little time and patience are needed to prepare your own tender, flavorful slices of Chashu to enjoy with family and friends. If you’re looking to add an authentic Japanese touch to your meals, this Japanese-style Chashu pork is a must-try!
