Chashu Ramen (Japan) Recipe

Name: Chashu Ramen (Japan)
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 bowls
Cuisine: Japanese
Ingredients: 2 pounds pork belly, skin on; 1/2 cup soy sauce; 1/2 cup mirin; 1/4 cup sake; 1/4 cup sugar; 4 cloves garlic, smashed; 1 inch ginger, sliced; 2 green onions, cut into 2-inch pieces; 8 cups chicken or pork broth; 1 tablespoon vegetable oil; 4 servings fresh or dried ramen noodles; 4 soft-boiled eggs, halved; 1 cup bean sprouts; 2 sheets nori, cut into rectangles; 1 tablespoon sesame oil (for drizzling); 1 tablespoon white sesame seeds (optional)

Japanese · Soup · 210 min total

Chashu Ramen (Japan) recipe videos

Rich and savory pork broth with tender braised chashu, soft-boiled egg, and chewy noodles – a classic Japanese ramen made from scratch.

30
min prep

180
min cook

4
servings

750
kcal/serving

Ingredients

2 pounds pork belly, skin on
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sake
1/4 cup sugar
4 cloves garlic, smashed
1 inch ginger, sliced
2 green onions, cut into 2-inch pieces
8 cups chicken or pork broth
1 tablespoon vegetable oil
4 servings fresh or dried ramen noodles
4 soft-boiled eggs, halved
1 cup bean sprouts
2 sheets nori, cut into rectangles
1 tablespoon sesame oil (for drizzling)
1 tablespoon white sesame seeds (optional)

Instructions

Score the pork belly skin in a crosshatch pattern. Heat vegetable oil in a large pot over medium-high heat and sear pork belly on all sides until browned, about 5 minutes total.
Add soy sauce, mirin, sake, sugar, garlic, ginger, and green onions to the pot. Add enough water to cover the pork belly by 1 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until tender.
Remove pork belly from the broth and set aside to cool. Strain the braising liquid and reserve. Once cool, slice the pork belly into 1/4-inch thick slices. Set aside.
In a separate large pot, bring the chicken or pork broth to a simmer. Add 1 cup of the reserved braising liquid (adjust to taste) and keep warm.
Cook ramen noodles according to package directions. Drain well.
Divide noodles among 4 bowls. Ladle hot broth over noodles. Top each bowl with 3-4 slices of chashu, 1 halved soft-boiled egg, 1/4 cup bean sprouts, a few nori rectangles, and a drizzle of sesame oil. Sprinkle with sesame seeds if desired.

Tips

For extra flavor, marinate the soft-boiled eggs in the reserved braising liquid for 30 minutes before serving.
Leftover chashu can be refrigerated for up to 5 days or frozen for 1 month.
If you prefer a clear broth, skim the fat from the surface before serving.

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