What is Chashu ramen?

Although most people associate Japanese chashu pork with ramen, it is the melt-in-your-mouth texture and the aesthetically pleasing look that captivate people’s hearts.

What is Chashu ramen? While chashu (also known as cha shu/) signifies grilled or fried pork, the cooking process begins with braising the hog. As a result, the product differs from that of Chinese Char Siu, which is completely grilled.

Which ramen topping is your favorite? It’s the perfectly prepared soft-boiled seasoned Ramen Egg for me (Ajitsuke Tamago). Most people I know, including Mr. JOC, associate Chashu () with melt-in-your-mouth juicy, tender, and savory pieces of braised pig belly.

What is Chashu ramen?

The Japanese have adopted the renowned Chinese grilled pork known as Char Siu () as chsh (). Unlike the Chinese version, which needs high-heat roasting, we prepare the meat by rolling it into a log and then braising it in a sauce seasoned with soy sauce, sake, and sugar over low heat.

Chashu is frequently referred to in Japanese as “Nibuta” (), which literally means simmered/braised pork, as opposed to “Yakibuta” (), which means grilled pork. Chashu is popular in Japan as a topping for Ramen and other noodles, as well as over steamed rice in a dish called Chashu Don, which is similar to a rice bowl.

Chashu is Japanese for grilled or fried pork. It is derived from the Chinese phrase “Char Siu,” which refers to China’s famed grilled pork. Traditional marinades for char siu include soy sauce, honey, hoisin sauce, rice wine vinegar, five-spice powder, and red food coloring. This coating helps it to caramelize over high heat and get its signature smoky, rich taste.

What is Chashu ramen 1 What is Chashu ramen?

The Japanese have altered that version throughout the years to produce their own delicious pork dish. To prepare Chashu, braise pig belly in a wonderful sauce for three to five hours over low heat. This not only keeps the meat soft and juicy, but also helps it to acquire a superb taste.

Chashu is commonly used in ramen soups, although it is also used in fried rice and noodle meals. If you’ve ever visited a typical ramen restaurant, you’ve most likely seen Chashu on the menu, as it’s one of the standard ramen toppings, along with the egg, of course.

The Original Chinese Char Siu

Chinese char siu is traditionally marinated in soy sauce, honey, hoisin sauce, rice wine, five-spice powder, and red food coloring before being roasted in a covered oven or grilled over a fire. You’ve probably seen the slabs of barbecued pork hanging in the windows of Asian delis.

Chinese Char Siu has a distinct, smokey grilled taste, whilst Japanese chashu is prized for its juicy, fork-tender texture.

Which cut of Pork suits Chashu?

Pork belly is the remedy. Because of its evenly distributed fat, braised pork belly has a melt-in-your-mouth quality. In Aldi, I discovered a good pork belly bundle that weighed around 1.8 pounds (800g). You may use various cuts of pork, but the flesh will be more tender and melt in your mouth if it is fattier. Leaner meat has a tendency to become dry, especially when cooked for an extended period of time over low heat with soy sauce and other spice mixes.


The method of production is one of the key distinctions between Chashu and Char Siu. Chashu, as opposed to Char Siu, is made by rolling it into a log and braising it in thread. Pork belly is rolled into a log form, which helps it retain moisture and fully absorb the complex flavors of the sauce.

Chashu is renowned for melting in your mouth for a reason. The secret to delicious Chashu that crumbles in one mouthful is the sauce. Usually, sake, soy sauce, and sugar are combined to make chashu. By including our unique spin on things, we’re raising it up in terms of the sauce.

In an oven-safe pan, mix the sake, soy sauce, and sugar. For a gluten-free alternative, you may also substitute tamari for the soy sauce! To the pan, add the mirin, chopped ginger, minced garlic, and green onions. The next step is to form a log out of our pork belly. Add it to the sauce after tying it with butcher’s thread. Next, all that’s left to do is place that in the oven and braise it for three and a half hours at 275 degrees Fahrenheit. We want to cook this beef slowly so that it stays soft; just be sure to leave the pan’s lid slightly ajar to prevent overcooking.

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Flip the pork belly to ensure that each side cooks equally at the halfway mark. Remove the pork from the oven when the time is up and let it cool fully. Absolutely no stealing a nibble before it’s cooked, and yes, we mean that. You can slice a piece and enjoy your Chashu to your heart’s delight after it has chilled overnight in the refrigerator to prevent temptation.


Although though the Chashu is the main ingredient, the dish wouldn’t be complete without our mouthwatering Spicy Pork Tonkotsu Ramen. Yet when you mix the two, it’s a marriage made in heaven!

Craft ramen noodles are used in the Spicy Pork Tonkotsu Ramen, which boasts a rich broth with just the right amount of spice. Have we mentioned that we cook our own noodles every day? That just serves to give you a sense of our Californian heritage and dedication!

Enough enough! Making the Spicy Pork Tonkotsu Ramen and the remaining mouthwatering toppings to go with the Chashu will complete this scrumptious meal.

Follow the directions on the Spicy Pork Tonkotsu Ramen box to prepare it. Just before taking the ramen off the heat, add the enoki mushrooms. The mushrooms should be softened and browned after a little cooking time. Once the ramen and mushrooms are done cooking, divide the mixture into four bowls and garnish with Chashu, ramen egg halves, and green onion slices. Finally, take out your fork or chopsticks and start eating!


If you’ve ever attempted to make ramen eggs, you know they can be a little… challenging. The joy of creating a ramen egg might be ruined by the worry of overcooking because it can feel like you need a hawk’s eye to get the time just right. Yet it doesn’t require a stressor! You’re in luck because we have a foolproof guide that explains how to make the ideal ramen egg step by step. You won’t have to depend on eateries any longer for this soft-boiled egg. With every handcrafted ramen dish, you can now enjoy it in the comfort of your own home!

We have another choice for you if you’re convinced that cooking a ramen egg just isn’t in your wheelhouse. Hard-boiled egg should be peeled and left in soy sauce overnight. It will get softer and absorb the saltiness of the soy sauce, making it ready whenever it’s ramen time. Even while it’s not quite a ramen egg, it comes in close.


The best thing in the world is a warm bowl of ramen. It’s the ultimate comfort food, just what you need on a chilly, wet day. Not to mention that there are so many distinct aspects of ramen to anticipate, such the silky egg, aromatic mushrooms, and melt-in-your-mouth Chashu.

Furthermore, we believe that everyone can agree that eating ramen is simply plain enjoyable. It’s entertainment and a meal all rolled into one, whether you’re slurping up the soup, attempting to snag a slick noodle with your chopsticks, or devouring the runny egg yolk!

It’s a really decadent meal, though. Is there anything better than organic ramen noodles soaking up a flavorful broth made of pork and chicken? It’s a marriage made in heaven when you combine the delectable broth with the ramen egg, Chashu, and noodles!

You can’t go wrong with Chashu Pork Ramen whether you’re searching for a hearty dish on a gloomy day, a homemade soup to treat a cold, or just want to liven things up.

Chashu 2 Ways: Rolled (Log) vs. Non-Rolled (Block)

Chashu placed on ramen is frequently rolled up, while many ramen establishments in Japan provide slices of Non-Rolled Chashu. Both methods are valid Chashu by ramen shop standards, but let’s compare the two.

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Rolled Chashu (Log)

The most frequent way to serve Chashu on ramen is to wrap a large piece of pork belly into a log with butcher’s twine. The primary purpose for doing so is to keep the pork moist. Because the meat is not directly exposed to the sauce, it does not get dry while still absorbing flavors.

It takes more time to rotate the Chashu and ensure that it absorbs all the flavor when I wrap the pork belly into a log form, therefore I generally lengthen the cooking time.

You might be wondering why I don’t add more spice so that the Chashu is totally covered. Every day, ramen establishments prepare chashu, and they keep utilizing the cooking sauce by mixing it with fresh flavor. Making a huge pot of cooking sauce seems somewhat wasteful to a home cook.

For this reason, it will take two hours to prepare Rolled Chashu (as opposed to 1 hour for Non-rolled Chashu).

Non-Rolled Chashu (Block)

Consider preparing Non-Rolled Chashu using smaller chunks of pork belly if you won’t need a lot of chashu. Little portions (between 34 and 1 lb) make up the pork belly blocks I get at the neighborhood Japanese store. The pork belly may be seared straight away because you don’t have to wrap them into a log first.

Non-Rolled Chashu has the advantage of just requiring an hour for braising since the slab of pork belly is pretty flat and readily absorbs flavors. Use an Otoshibuta (drop lid) to prevent excessive evaporation while braising and to help the sauce flow beautifully.


Chashu ramen is a traditional Japanese dish that has become increasingly popular in the Western world. Original components of chashu ramen include pork, one variety of noodle, and either soy sauce- or miso-based broth. Chashu ramen can be modified to fit any diet, from vegan to vegetarian, meat-eater and more. The contrast between the comforting soup base and slightly chewy noodles paired with tender pieces of chashu has made it a firm favorite among ramen-lovers all around the world. If you’d like to learn more about what chashu ramen is and how to prepare it yourself, don’t hesitate to contact us at Angelo’s Burgers – we’d love to hear from you and help you create your very own bowl of delicious chashu ramen!

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