Thanks for not having peas in this recipe!:D. I’m glad to hear you enjoyed this recipe! Recipes I have saved on my computer over the last four years for when the time came to put them into a cookbook. Perhaps, chicken breast outside and thigh inside rolled version might work? If you use cold rice, it takes to long to warm up, and meanwhile the garlic will burn. I even remove some fat, if it’s a thick cut and I feel like I’m about to eat a big chunk of fat (like butter). 1 part grape juice and 2 parts rice wine vinegar. Thanks in advance. I always wondered why you didn’t roll it. Peas would end up in there somehow and I hated peas. Is it doable ? Just made this for lunch and it was amazing!! They sell different thickness and sizes of pork belly. I’m not sure where you get but you can ask the butcher to do it for you. After all, pork belly is pretty fatty, and you’ll end up throwing away most of it if you cut off too much. You can already dream of how delicate the wine will taste. It’s a T-fal brand. See Notes if you want to remove it. Hi Darlene! Just love everything you are doing. Cut half of the garlic cloves in thin rounds widthwise (so you see a hole in the center) and mince the other half. – what do you think about doing this pork in there? Thank you! This recipe looks so tasty, but I cannot eat that much fat. Thank you for writing back! This time I made a Mediterranean variation replacing all the liquids with dry white wine and substituting ginger and green onions with garlic, shallots and rosemary. definitely not as appetizing and wonder how other recipes of this kind have a much juicier center and more appealing color. . I have made it for the third time and it always turns out perfect. Thanks for the recipe, it’s really easy and doesn’t take much time to cook. They do sell what’s called “Salt Pork” in a small slab (used to flavor beans, etc.). Thank you so much. Made this tonight to go with the ramen that i bought at Japan Week event in nyc. This is an easier version with different cooking method from one you tried from China town. Hope all is well. Hi Nami. My husband is already asking when we’re having it again. I am able to get this through my butcher for about 8 dollars a lb. Can I cut most of the fat off the meat and make the recipe that way or would it be polite to make the recipe and then cut the fat off? Jul 25, 2018 - Weeknight Meal Ideas: Easy Japanese recipes for a quick, reliable dinner you can make for the family at the end of a long day. In this case, I’m interested in trying out your chashu recipe. My family and I are big fans! Thank you so much for your kind words! Japanese changed up so it’s not authentic Char Siu anymore…. Don’t overcook the chicken though. If the rice is cold when you add to the pan, it takes forever to heat up the rice. What size do you recommend? , Thank you for replying I was thinking of frozen items like cooked rice or your cooked Chashu or gyoza. , Hi Kat! Yeah I use an otoshibuta. Option 1: If you're serving right away, remove the otoshibuta and further cook down the sauce on low heat until the sauce gets thicken and see the bottom of the pot when you draw a line with a spatula. I use it for drizzling over the chashu and making stir-fries, marinade, and ramen eggs. They’re absolutely spectacular, and my new favourite! Good luck finding! Thank you very much for trying this recipe! Remove the parsley leaves from the stems and mince them. Some home and restaurant ramen includes “Simmered Chashu (煮豚チャーシュー)” and mine is the same. It’s summer now and hot so I wouldn’t pair it with ramen. I’m so happy to hear you and your husband enjoyed chashu! Hi Jie! I lived in Japan for two years a couple years ago and I was starting to crave chashu and this was delicious. As your block of meat is tender ) myself ramen now that I bought one recently which be. With each other by adjusting the chahan recipe just one cookbook ( sugar ) ramen ) is slightly different.! 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