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How to Make Ramen Meat (Chashu) – Video Recipe

Chashu, the meat of ramen. Cooked in a savory sweet sauce, it’s perfect for both ramen and your next bowl of fried rice.

When I think of ramen there are two side dishes I can’t live without. The famous marinated egg for ramen and chashu, the meat of ramen.

This chashu recipe consists of a delicious pork belly marinated and cooked until it melts in your mouth. IT’S BRUTAL!

What is chashu?

Chashu has its origins in China, where pork is cooked in the Char Siu (叉燒) style. This meat differs from the Japanese version by being cooked over high heat, usually on a barbecue.

On the other hand, the Japanese version cooks the meat over low heat, for a couple of hours, in a sauce of soy sauce, sake, sugar and, in this case, flavored with ginger, spring onion and garlic.

It’s no wonder then that Chashu is also known in Japan as “Nibuta” (煮豚) which literally means slow-cooked pork.

Chashu, beyond ramen.

Chasu is known for being one of the iconic garnishes of Ramen.

However, it sneaks into udon dishes and is easy to find as a main ingredient in a chashudon. A succulent bowl of rice topped with chashu that you can accompany with an onsen-style egg.

It is also common to enjoy it on its own, accompanied by onions, in a salad.

For those who are hungrier you can prepare a delicious bao and fill it with chashu or grab a hamburger bun, some salad leaves and your favorite condiments to make a juicy chashu sandwich.

How to make a chashudon at home

Once the chashu is ready, preparing a chashudon is a matter of minutes.

Cut the chashu into squares and heat it in a paella pan with one or two tablespoons of water and sauce left over from chashu when cooking. The water will help warm the chashu while thinning the sauce and allowing it to spread throughout all the bits of meat.

Leave it over medium-high heat until the sauce caramelizes again and coats all the chashu bits. Like all Japanese dishes that end with “don”, this one is served in a bowl of rice and I love to accompany it with beni shoga.

Chashu Recipe – Let’s Cook!

Preparing Chashu is very simple. Traditionally, you can use pretty much any part of the pork, but at home we always opt for pancetta. With it and our recipe you will get the meat to melt in your mouth – yummy!

Preparing chashu is very simple. If you prepare a large piece (don’t think that because it’s so big it’s going to last a long time – at home we finish it in the blink of an eye), the best thing to do is to roll it up like I did in the video. However, if you opt for a smaller piece, you can skip this step.

Next, it is important to seal the meat well. A cast iron skillet is ideal for this step, but if you don’t have it that’s okay – I’ve made dozens of Chashu without it and it comes out delicious.

Then, you just need to put the meat with the sauces and their flavorings and let it cook for a couple of hours. I recommend turning the meat every 15 min at the beginning – who said Netflix & Cooking?

Finally, when the sauce starts to thicken and caramelize, it is important to pay more attention to prevent it from burning and to ensure that it is well distributed throughout the chashu.

Once ready, you can eat it directly or, if you have patience, let it rest in the fridge overnight to intensify its flavor. This is one of those dishes that gets better the next day.

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Rodajas de chashu, carne de cerdo asada para ramen. Tiene un interior jugoso y un exterior brillante gracias a su salsa caramelizada.
Receta Chashu, la carne del ramen
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4.84 from 6 votes
Chashu, la carne del ramen. Cocida en una sabrosa salsa dulce, es perfecta tanto para el ramen como para tu próximo bol de arroz frito.
Prep Time: 10 minutes
Cooking Time: 2 hours
Total Time: 2 hours 10 minutes
Cuisine: Japanese
Servings: 10
Calories: 478kcal
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Japón en tu cocina

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  • 800 g panceta de cerdo deshuesada y sin piel
  • 40 g jengibre
  • 3 dientes ajo
  • 3 cebolleta
  • 1,5 taza agua
  • 2/3 taza sake
  • 2/3 taza salsa de soja
  • 6 cda. azúcar
  • sal


  • Sal-pimentamos la carne y, opcionalmente, la enrollamos y la atamos con hilo de cocina.
  • Pelamos el jengibre y lo cortamos. Pelamos el ajo y lo aplastamos. Corta la cebolleta en 2 o 3 trozos.
  • En una olla añadimos el agua, el sake, la salsa de soja, el azúcar, el jengibre, el ajo y la cebolleta.
  • En una paella, doramos la carne por todos los lados. Una vez lista, la añadimos a la olla.
  • A fuego medio, dejar cocer la carne durante un par de horitas, girando la carne cada 20 minutos para que la carne se impregne de sabor.
  • Es importante ir controlando el chashu mientras se cocina, especialmente hacia el final para que la salsa se caramelice sin llegar a quemarse.
  • Cuando la salsa se haya caramelizado (os daréis cuenta ya que al pasar una cuchara podéis ver el fondo de la olla durante un par de segundos), removemos la carne de la olla y reservamos hasta el momento de servirla.
  • Opcionalmente, podéis usar un soplete de cocina para realzar el sabor del chashu.



Calorias: 478kcal | Carbohidratos: 10g | Proteina: 9g | Grasa: 42g | Grasas saturadas: 15g | Colesterol: 58mg | Sodio: 893mg | Potasio: 213mg | Fibra: 1g | Azúcar: 8g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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