Sublime Tender Char Siu For Ramen

Hello everybody, it's Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, Sublime Tender Char Siu for Ramen. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sublime Tender Char Siu for Ramen is one of the most favored of current trending meals on earth. It is easy, it's quick, it tastes yummy. It's enjoyed by millions every day. They are nice and they look fantastic. Sublime Tender Char Siu for Ramen is something that I have loved my entire life.

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 get started with this 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 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 Get 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 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 exceptional food Steps to Prepare Any-night-of-the-week Sublime Tender Char Siu for Ramen. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!