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How to Make Chashu (Recipe) チャーシュー・煮豚の作り方（レシピ）

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By Paul
· Updated recently · — min read · Leave a comment

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How to Make Chashu (Recipe) チャーシュー・煮豚の作り方（レシピ）

Chashu – Melt in your mouth pork belly braised in sweet and savory soy sauce based sauce. Sear with torch to enhance flavor and enjoy with ramen!

For the complete recipe:
http://www.justonecookbook.com/recipes/homemade-chashu/

Ingredients:

¾ lb. pork belly block
1 tsp. salt
½ Tbsp. oil
2 inch ginger, sliced
1 Tokyo negi (or leaks/green onions)

Seasonings
⅔ cup water
⅓ cup sake
⅓ cup soy sauce
3 Tbsp. sugar

Music courtesy of Audio Network: “True To You”
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Check out my blog: http://www.justonecookbook.com/

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About the Author

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Paul

Home Cook

Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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14 responses to “How to Make Chashu (Recipe) チャーシュー・煮豚の作り方（レシピ）”

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  1. Tiffany Kurniawan

    Hi Namiko, thank you for the video, i wonder if we can replace the sake with anything else?
    Thank you

    Reply
  2. KaizokuShojo

    Now, can we vary the cuts of pork, if it's about the same size?

    Reply
  3. Christan Price

    Hey I made this and followed all the instructions but the fat on the chashu still wasn't tender 🙁 any suggestions?

    Reply
  4. Sheila Lorenza

    Is it have to be sake? What can i use to replace sake? There's no sake in my country._.

    Reply
  5. Namiko Chen (Just One Cookbook)

    Sheila Lorenza, due to your privacy setting, i can't respond to your comment…  You can replace it with dry sherry or Chinese rice wine. :)

    Reply
  6. Donna M

    This looks really good. Definitely will try this one !!!

    Reply
  7. Mexxron Fidds

    So that's what Vegeta ate. No wonder why Goku was angry. Looks really delicious!

    Reply
  8. The HeartBrokenBiker

    Sugoii !  Aarigatoo :)

    Reply
  9. Howard Chok

    Glad i found your videos .So easy to follow!

    Reply
  10. Oanh Nguyen

    Hi! Can you explain what we do with the white part of the negi after we soak it for 10 min? I didn't see you adding it to anything.

    Reply
  11. SexyPantofle

    This looks amazing! I've been looking for a good Chashu recipe ever since I returned from Japan. ありがとう!! One question though, can I make this with a slightly leaner part of the pork? If so, which part do you recommend?

    Reply
  12. Ginpachi Sakata

    thị xá xíu ở Việt Nam ngon hơn nhiều

    Reply
  13. Thao Huynh

    This pork belly look like it has no skin on. Do I have to remove the skin?
    And which sake brand that you use to cook?
    Thank you for sharing your recipe. I really love your cooking :D

    Reply
  14. Pokipo Man

    Can you use Mirin instead of sake, or even both?

    Reply