Recipe of Super Quick Homemade Sublime Tender Char Siu for Ramen

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sublime tender char siu for ramen. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sublime Tender Char Siu for Ramen is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Sublime Tender Char Siu for Ramen is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook sublime tender char siu for ramen using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Sublime Tender Char Siu for Ramen:

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

So that is going to wrap it up with this exceptional food sublime tender char siu for ramen recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!