Step-by-Step Guide to Make Any-night-of-the-week Sublime Tender Char Siu for Ramen

Hey everyone, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Sublime Tender Char Siu for Ramen. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Sublime Tender Char Siu for Ramen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sublime Tender Char Siu for Ramen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Sublime Tender Char Siu for Ramen using 9 ingredients and 12 steps. Here is how you cook that.

Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far.

The most important thing for making good char siu is to leave it submerged in the broth. To prepare a big piece of meat, you need a lot of ingredients, but if you cook it together with chicken breast, it uses up some of the space and broth, so there is less waste. Recipe by Homard Ebiko

Ingredients and spices that need to be Make ready to make Sublime Tender Char Siu for Ramen:

1. 1 3/10 kg Pork belly block
2. 2 Chicken breast (see helpful hints)
3. 500 ml Soy sauce
4. 1000 ml Water
5. 200 ml Sake
6. 50 ml Mirin
7. 110 grams Sugar
8. 2 clove of garlic, 2 knobs of ginger Garlic, ginger
9. 1 stalk ※Scallion (green part)

Steps to make Sublime Tender Char Siu for Ramen

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 aren't, 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. It's 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. Here's 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, it's 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 you've got a great sauce. It's perfect for using as stock for stir fry or soup.

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So that's going to wrap this up with this special food Recipe of Award-winning Sublime Tender Char Siu for Ramen. Thank you very much for your time. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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