Chashu-men Recipe
Recipe information
Make Chashu-men in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Chashu (braised pork)
Ramen broth (tonkotsu-style simplified)
Tare (seasoning sauce)
Noodles & toppings
Chashu (braised pork)
1. Prepare pork belly
Roll the pork belly into a tight log (if not already rolled) and tie it with kitchen twine at 1–2 inch intervals so it holds shape. Pat dry with paper towel.
2. Sear
Heat a large heavy-bottomed pot or skillet over medium-high heat. Add the rolled pork and sear all sides until browned (about 2–3 minutes per side). This develops flavor and color.
3. Combine braising liquid
In the same pot, add 1.5 L water, soy sauce (1 cup), mirin (1 cup), sake (1/2 cup), 3 tbs sugar, smashed ginger, crushed garlic, white parts of green onions, peppercorns and kombu (if using). Bring to a gentle simmer, scraping up browned bits.
4. Braise
Lower heat to maintain a gentle simmer. Add the seared pork, cover partially, and simmer gently for 2 to 3 hours, turning the pork every 30 minutes so it cooks evenly. Cook until internal temperature reaches ~85°C (185°F) and meat is very tender.
5. Cool and store
Remove pork and let cool slightly. Strain and reserve the braising liquid (you'll use some in tare and for seasoning). Tightly wrap the pork in plastic or place in a container with some braising liquid and refrigerate for at least 4 hours or overnight to let flavors penetrate. Slice thinly (3–5 mm) before serving.
Ramen broth (tonkotsu-style simplified)
6. Blanch bones
Place chicken carcasses and pork bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to remove impurities. Drain and rinse bones under running water and clean pot.
7. Simmer broth
Return cleaned bones to the pot, add 4 L fresh water, halved onion, halved garlic cloves, smashed ginger and mushrooms (if using). Bring to a boil, then reduce heat to a lively simmer. Skim foam frequently for the first hour. Simmer gently for 4–6 hours (longer for more body), topping up water as needed to keep bones covered.
8. Finish and strain
Toward the last 30 minutes, season with 2 tsp salt. When done, strain broth through a fine-mesh strainer or cheesecloth into a clean pot. Taste and adjust salt. Keep broth hot until serving.
Tare (seasoning sauce)
9. Combine tare
In a small saucepan combine 1/2 cup soy sauce, 2 tbs mirin, 1 tbs sake and 1/4 cup reserved chashu braising liquid. Warm gently over low heat just until mixed; do not boil aggressively. Taste and adjust balance — it should be salty-sweet and concentrated.
10. Portion tare
Place about 1–2 tbs of tare into each serving bowl (adjust by taste and broth strength). Keep remaining tare at room temperature or refrigerated.
Noodles & toppings
11. Prepare soft-boiled eggs (ajitsuke tamago)
Bring a pot of water to a gentle boil. Carefully lower 4 eggs and cook 6–7 minutes for jammy yolks. Immediately transfer to an ice bath for 5 minutes. Peel the eggs. Optional: submerge peeled eggs in a mixture of 1/4 cup soy sauce, 1/4 cup water and 1 tbs mirin for 4–12 hours to season.
12. Cook noodles and bean sprouts
Bring a large pot of water to a rolling boil. Cook ramen noodles according to package instructions (usually 2–3 minutes for fresh). In the last 30–60 seconds, blanch bean sprouts briefly to warm and soften. Drain well, toss sprouts with 1 tsp sesame oil and a pinch of salt.
13. Reheat broth and assemble bowls
For each bowl: pour 1–2 tbs tare into the bottom. Ladle about 500 ml (adjust to preference) of hot strained broth into the bowl and stir to dissolve tare. Add cooked noodles (one serving per bowl). Arrange 3–4 slices of chilled, sliced chashu on top, half or whole seasoned egg, 2–3 tbs menma, a small handful of blanched bean sprouts, sliced green onions, and a sheet of nori tucked at the side. Finish with a light sprinkle of white pepper if desired.
14. Serve
Serve immediately while hot. Provide extra tare or chili oil at the table for individual adjustment.
Local Coupons
No local coupons found for this recipe's ingredients.