Sublime Tender Char Siu for Ramen. Sublime Tender Char Siu for Ramen Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far. The most important thing for making good char siu is to leave it submerged in the broth.

Great recipe for Sublime Tender Char Siu for Ramen. Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far.

Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, sublime tender char siu for ramen. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Sublime Tender Char Siu for Ramen Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far. The most important thing for making good char siu is to leave it submerged in the broth.

Sublime Tender Char Siu for Ramen is one of the most well liked of recent trending foods in the world. It is easy, it's quick, it tastes delicious. It is appreciated by millions daily. Sublime Tender Char Siu for Ramen is something that I have loved my entire life. They're nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have sublime tender char siu for ramen using 9 ingredients and 12 steps. Here is how you cook that.

Composition of Sublime Tender Char Siu for Ramen:

Prepare 1 3/10 kg for Pork belly block.
Give 2 for Chicken breast (see helpful hints).
Require 500 ml Soy sauce.
Provide 1000 ml Water.
Require 200 ml - Sake.
You need 50 ml of Mirin.
Need 110 grams - Sugar.
Require 2 clove of of garlic, 2 knobs of ginger Garlic, ginger.
Need 1 stalk - ※Scallion (green part).

The most important thing for making good char siu is to leave it submerged. A char siu pork made from pork belly. The poaching liquid and the marinade for the char siu become the soup for the ramen! It's authentic, but surprisingly easy too!

Sublime Tender Char Siu for Ramen instructions:

Try to find meat with as little fat as possible..
Roll up the meat, putting the thickest part inside, and wrap with cooking twine. If using chicken breasts, wrap and tie the same way..
For those of you making ramen brothto go with this, slow-cook the meat for two hours. Otherwise, go to Step 4..
Put the meat in a pot with enough water to cover. Mix together everything from the soy sauce to the ginger, add to the pot, and cook over medium heat. For those who skipped Step 3, add the ※ ingredients now..
Skim off the scum, then cover with a small lid that sits right on top of the food (a drop lid, or otoshibuta, a sheet of aluminum foil can be substituted), and simmer over low heat. For those of you who are making soup, cook for 2 hours. For those of you who aren't, cook between 3 and 4 hours..
The meat is perfectly cooked when a skewer can be inserted easily and cleanly into the meat. Leave the meat soaking in the liquid overnight (this is crucial)..
Remove the meat from the liquid, wrap in cling wrap, and refrigerate..
It's easier to cut when chilled. Serve in ramen or over rice, or as a snack with pickled bamboo shoots (menma) and ra-yu spicy sesame oil...
Here's what it looks like on ramen. I have a lot of ramen recipes on my page, so have a look..
This is chicken char siu on rice, garnished with pickled bamboo shoots, leftover broth, and sesame oil. The chicken is so tender, it's falling apart!.
I made a dressing out of broth, soy sauce, black vinegar, and sesame oil, poured it over char siu and pickled bamboo shoots, and scattered a bunch of onions on top..
Note: Refrigerate the broth, remove the fat that rises to the surface, and you've got a great sauce. It's perfect for using as stock for stir fry or soup..

By putting the freshly poached hot pork in hot marinade, and letting the pork cool down in it, it will become very well flavored. Throw some chili peppers in your marinade for a spicy kick. The combination is entirely up to you and how you want to use your roast pork. I will be tinkering with this recipe and catering it for different, specific uses (Tsukemen, char siu bowls, Shoyu ramen, Shio ramen, Niboshi ramen, etc.) so be sure to check back for future recipes. Chinese Char Siu is roasted literally, but Japanese Char Siu is a little different.

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