Recipe: Yummy Sublime Tender Char Siu for Ramen

Recipe: Yummy Sublime Tender Char Siu for Ramen Delicious, fresh and tasty.

Sublime Tender Char Siu for Ramen. Craving ramen or chicken noodle soup? Master chef John Zhang shares tip on how to make delicious ramen with char siu pork, plus satisfying chicken noodle. Great recipe for Sublime Tender Char Siu for Ramen.

The most important thing for making good char siu is to leave it submerged in the broth.

The best Char Siu recipe with perfect Cantonese BBQ char siu pork and sweet char siu sauce.

An authentic recipe that tastes just like Chinatown restaurants!

You can have Sublime Tender Char Siu for Ramen using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Sublime Tender Char Siu for Ramen

1. It’s 1 3/10 kg of Pork belly block.

2. Prepare 2 of Chicken breast (see helpful hints).

3. It’s 500 ml of Soy sauce.

4. Prepare 1000 ml of Water.

5. It’s 200 ml of Sake.

6. It’s 50 ml of Mirin.

7. Prepare 110 grams of Sugar.

8. Prepare 2 clove of of garlic, 2 knobs of ginger Garlic, ginger.

9. Prepare 1 stalk of ※Scallion (green part).

Sometimes spelled as char siew or char sui, the pork is always perfectly charred, juicy, tender, dripping in a sticky, sweet and savory sauce.

A delicious ramen noodle soup, with lots of noodles and delicious homemade Char Siu pork to make it nice and hearty.

Have you ever had a soup that just I made my Char Siu (it's quick and easy with a pork tenderloin and a few pantry items).

Of course, if you are lucky enough to have ready access to.

Sublime Tender Char Siu for Ramen instructions

1. Try to find meat with as little fat as possible..

2. Roll up the meat, putting the thickest part inside, and wrap with cooking twine. If using chicken breasts, wrap and tie the same way..

3. For those of you making ramen brothto go with this, slow-cook the meat for two hours. Otherwise, go to Step 4..

4. Put the meat in a pot with enough water to cover. Mix together everything from the soy sauce to the ginger, add to the pot, and cook over medium heat. For those who skipped Step 3, add the ※ ingredients now..

5. Skim off the scum, then cover with a small lid that sits right on top of the food (a drop lid, or otoshibuta, a sheet of aluminum foil can be substituted), and simmer over low heat. For those of you who are making soup, cook for 2 hours. For those of you who arent, cook between 3 and 4 hours..

6. The meat is perfectly cooked when a skewer can be inserted easily and cleanly into the meat. Leave the meat soaking in the liquid overnight (this is crucial)..

7. Remove the meat from the liquid, wrap in cling wrap, and refrigerate..

8. Its easier to cut when chilled. Serve in ramen or over rice, or as a snack with pickled bamboo shoots (menma) and ra-yu spicy sesame oil…

9. Heres what it looks like on ramen. I have a lot of ramen recipes on my page, so have a look..

10. This is chicken char siu on rice, garnished with pickled bamboo shoots, leftover broth, and sesame oil. The chicken is so tender, its falling apart!.

11. I made a dressing out of broth, soy sauce, black vinegar, and sesame oil, poured it over char siu and pickled bamboo shoots, and scattered a bunch of onions on top..

12. Note: Refrigerate the broth, remove the fat that rises to the surface, and youve got a great sauce. It's perfect for using as stock for stir fry or soup..

One of the best parts about ramen is the variety of toppings a bowl can include—this is where many chefs flex their creativity.

Traditional Char Siu needs red fermented beancurd for deep flavor and red color.

But I thought it might be a tricky ingredients for you guys to get, so I First, got to be ramen! just cook your favorite ramen noodles and top with sliced char siu!

Char siu (meaning "fork roast") is typical in Chinese cuisine and normally gets its red hue from food coloring.

In this rendition, beet powder, a natural alternative, lends the bright red color and adds a little sweetness.