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Torched Chashu (チャーシュー) and Aji Tamago (味卵)
Introduce
Chef :
蛟龍StormwyrmTorched Chashu (チャーシュー) and Aji Tamago (味卵)
This is a spin on a recipe from Just One Cookbook, but I had to make more of the sauce so I could also make ramen eggs (aji tamago) along with it. This should liven up the cheap ramen kit I got. 🇯🇵🥩🐖🥚🍜
Ingredient
Food ration :
4 servingsCooking time :
9 hours
1/2 kg
pork belly
1 cup
mirin
1 cup
soy sauce
2 cups
water
2 tbsp
sugar
Cooking instructions
* Step 1
In a pan, fry the pork belly on all sides on high heat to sear all sides.
* Step 2
In a pot, combine pork belly, soy sauce, mirin, sugar, ginger, and water. Bring to a boil on high heat skimming off the foam and scum. Lower the heat to low and let simmer for 1 hour, with a drop lid (otoshibuta) to let the flavours circulate.
* Step 3
Transfer pork and some of the cooking liquid to a zip plastic bag. Do likewise with the eggs. Let rest in the refrigerator for at least 8 hours.
* Step 4
When ready to serve, you can optionally sear the chashū with a blowtorch to enhance the flavour. Slice the eggs and serve with ramen.
Note: if there is a photo you can click to enlarge it
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