Chashu Ramen Recipe: A Bowl of Comfort and Deep Flavor
There’s something magical about sitting down to a steaming bowl of ramen — that comforting aroma of rich broth, silky noodles, and tender slices of melt-in-your-mouth pork. For me, making homemade chashu ramen is more than just cooking; it’s a ritual. The slow braising of pork belly, the gentle simmer of the broth, and the final moment of assembling each bowl — it all feels like crafting a little gift for the soul.
This recipe captures the warmth of traditional Japanese flavors, inspired by cozy ramen shops tucked away in Tokyo alleys and the hearty comfort of homemade meals shared on chilly nights. If you’ve ever wanted to recreate that perfect ramen experience at home, this is the guide that will take you there.
Why This Chashu Ramen Will Win Your Heart
- ✨ Melt-in-the-Mouth Pork Belly: Slowly braised with soy sauce, sake, mirin, and aromatics, offering a perfect harmony of sweet and savory.
- 🍜 Rich, Umami-Packed Broth: Pork and chicken bones simmered low and slow, enhanced with miso paste and fish sauce for layers of flavor.
- 🥢 Customizable Toppings: From soft ramen eggs to earthy mushrooms, crisp bean sprouts, nori sheets, and a hint of chili heat — build your perfect bowl.
- 🏠 Better Than Takeout: Surprisingly simple to make at home, with restaurant-level flavor that’ll have everyone asking for seconds.
What Is Chashu Pork?
Chashu (チャーシュー), derived from the Cantonese-style char siu, refers to braised pork belly used as a ramen topping. Unlike its roasted cousin, Japanese chashu is simmered low and slow in a sweet and savory braising liquid. The result? Tender slices of pork that practically melt as they touch your tongue.
Ingredients You’ll Need for Chashu Ramen
Pork Belly and Braising Liquid:
- 2 lb boneless pork belly (skin-on)
- ½ cup soy sauce
- 1 cup sake
- 1 cup mirin
- ½ cup sugar
- 6 scallions (roughly chopped)
- 6 cloves garlic
- 1 shallot (halved, skin-on)
- 1 knob ginger (about 2 inches, sliced)
- 1 tbsp neutral oil (for searing)
- 2 cups water
- 1 tbsp sesame oil (optional finish)
- ⅓ cup brown sugar
Broth and Toppings:
- 2 lb pig’s trotters, ribs, and chicken backs
- 3 shallots, 3 scallions, 7 ginger slices, 5 garlic cloves
- 2 carrots (chopped)
- 2 tbsp hatcho miso paste
- 2 tbsp fish sauce
- 4 cold large eggs (for ramen eggs)
- 4 tbsp soy sauce, 4 tbsp mirin, 1 cup water (egg marinade)
- 1 bowl ice water (for cooling eggs)
Garnishes and Noodles:
- 1 pack ramen noodles
- 4–6 shiitake mushrooms
- ½ bunch Chinese broccoli
- 1 cup bean sprouts
- 2 sheets nori
- 1 tbsp sesame seeds
- ½ tsp chili pepper
- 1 tbsp cilantro (chopped)
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
How to Make Chashu Ramen (Step-by-Step)
Step 1: Prepare and Braise the Pork Belly
Roll the pork belly lengthwise and tie securely with butcher’s twine. Sear the rolled pork in neutral oil until golden on all sides. Transfer to a heavy pot or Dutch oven. Add soy sauce, sake, mirin, sugar, water, and aromatics (scallions, garlic, ginger, shallot). Bring to a boil, then reduce to a low simmer. Cover with an otoshibuta (drop lid) or parchment paper and cook for 2–3 hours until the pork is tender.
Step 2: Cook the Noodles and Slice the Pork
While the pork simmers, prepare the ramen noodles per package instructions. Once the pork is done, let it cool slightly. Strain the braising liquid and reserve. Slice the pork into ¼-inch rounds. Optional: torch or broil the slices for extra caramelized flavor.
Step 3: Make the Ramen Broth
In a large pot, combine pig’s trotters, ribs, chicken backs, and broth vegetables. Cover with water and simmer gently for 4–6 hours. Strain the broth and stir in miso paste and fish sauce for umami depth.
Step 4: Prepare the Ramen Eggs (Ajitsuke Tamago)
Soft-boil eggs for 6–7 minutes, then cool in ice water. Peel and marinate in soy sauce, mirin, and water for at least 4 hours (overnight is best).
Step 5: Assemble Your Perfect Ramen Bowl
Place cooked noodles in bowls. Pour hot broth over the noodles. Arrange chashu slices, ramen egg halves, mushrooms, Chinese broccoli, bean sprouts, and nori on top. Sprinkle with sesame seeds, chili flakes, cilantro, and black pepper. Drizzle a little sesame oil for finishing.
Extra Tips, Tasty Variations, and Serving Ideas
- 🔥 Want Heat? Stir in chili oil, spicy miso paste, or top with fresh sliced chilies.
- 🥬 Go Veggie: Swap the pork broth for a mushroom or kombu-based broth and use grilled tofu instead of chashu.
- 🍚 Chashu Don: Don’t forget — leftover chashu pork makes a killer rice bowl! Serve it over warm steamed rice with a drizzle of the braising sauce.
- 🥡 Meal Prep Friendly: Freeze braised pork slices with some of the liquid for quick ramen nights whenever cravings hit.
💡 Recipe Notes:
- For a spicier version, stir in chili oil or spicy miso paste to the broth.
- You can substitute pork shoulder for pork belly if you prefer a leaner cut (though it will be less rich and tender).
- The braising liquid makes an excellent drizzle for leftover pork or rice bowls.
Storage and Reheating Advice
- Fridge: Store leftover chashu pork with some braising liquid for up to 7 days.
- Freezer: Freeze pork slices for up to 1 month (or vacuum-sealed for 4 months).
- Reheat: Sear in a pan, rewarm gently in the braising liquid, or heat in an air fryer until warmed through.
FAQs About Chashu Ramen
Can I use pork shoulder instead of pork belly?
Yes! Pork shoulder works well if you prefer a leaner cut, though it won’t be as fatty or tender.
How long should I marinate the ramen eggs?
At least 4 hours for flavor, but overnight gives the best result.
Can I make the broth ahead of time?
Absolutely. The broth keeps well in the fridge for up to 5 days or can be frozen in portions for easy use.
Chashu Ramen (Japanese Braised Pork Belly Ramen)
Equipment
- Dutch oven or heavy-bottomed pot
- Large stockpot for broth
- Butcher’s twine
- Kitchen torch or broiler (optional, for pork caramelization)
- Slotted spoon or strainer
- Medium bowl (for egg marinade)
- Ice water bowl (for cooling eggs)
Ingredients
- For the Pork Belly Chashu and Braising Liquid:
- 2 lb boneless pork belly skin-on
- ½ cup soy sauce
- 1 cup sake
- 1 cup mirin
- ½ cup sugar
- 6 scallions roughly chopped
- 6 cloves garlic
- 1 shallot halved, skin-on
- 1 knob ginger about 2 inches, sliced
- 1 tbsp neutral oil for searing
- 2 cups water
- 1 tbsp sesame oil optional, for finishing
- ⅓ cup brown sugar
- For the Ramen Broth:
- 2 lb pig’s trotters ribs, and chicken backs
- 3 shallots roughly chopped
- 3 scallions roughly sliced
- 7 slices ginger
- 5 cloves garlic
- 2 carrots chopped
- 2 tbsp hatcho miso paste
- 2 tbsp fish sauce
- For the Ramen Eggs Ajitsuke Tamago:
- 4 large eggs cold
- 4 tbsp soy sauce
- 4 tbsp mirin
- 1 cup water
- 1 bowl ice water for cooling eggs
- For Garnishes and Noodles:
- 1 pack ramen noodles
- 4 –6 shiitake mushrooms
- ½ bunch Chinese broccoli
- 1 cup bean sprouts
- 2 sheets nori
- 1 tbsp sesame seeds
- ½ tsp chili pepper
- 1 tbsp cilantro chopped
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Step 1: Prepare and Braise the Pork Belly
- Roll the pork belly lengthwise and secure tightly with butcher’s twine.
- Heat neutral oil in a Dutch oven over medium-high heat. Sear the pork on all sides until golden brown.
- Add soy sauce, sake, mirin, sugar, water, scallions, garlic, ginger, and shallot.
- Bring to a boil, then reduce to a low simmer. Cover with a drop lid (otoshibuta) or parchment paper and braise for 2–3 hours, or until tender.
- Step 2: Cook the Noodles and Slice the Pork
- Cook ramen noodles according to package instructions.
- Once the pork is cooked, remove it from the pot and let cool slightly.
- Strain and reserve the braising liquid.
- Slice pork into ¼-inch rounds. Optional: torch or broil the slices until caramelized.
- Step 3: Make the Ramen Broth
- In a large stockpot, add pig’s trotters, ribs, chicken backs, shallots, scallions, ginger, garlic, and carrots.
- Cover with water and simmer gently for 4–6 hours.
- Strain the broth, then stir in hatcho miso paste and fish sauce until well combined.
- Step 4: Prepare the Ramen Eggs (Ajitsuke Tamago)
- Soft-boil the eggs for 6–7 minutes. Transfer to ice water immediately to cool.
- Peel the eggs and marinate in soy sauce, mirin, and water for at least 4 hours (overnight for best flavor).
- Step 5: Assemble the Ramen Bowl
- Place cooked noodles into bowls. Pour hot broth over the noodles.
- Arrange chashu slices, ramen egg halves, mushrooms, Chinese broccoli, bean sprouts, and nori on top.
- Sprinkle with sesame seeds, chili pepper, cilantro, black pepper, and red pepper flakes.
- Drizzle with sesame oil for extra flavor if desired. Serve hot and enjoy!
Notes
💡 Recipe Notes:
- For a spicier version, stir in chili oil or spicy miso paste to the broth.
- You can substitute pork shoulder for pork belly if you prefer a leaner cut (though it will be less rich and tender).
- The braising liquid makes an excellent drizzle for leftover pork or rice bowls.
🧊 Storage and Reheating Tips:
- Fridge: Store chashu pork slices with some of the braising liquid in an airtight container for up to 7 days.
- Freezer: Freeze pork slices (with liquid) for up to 1 month, or vacuum-sealed for up to 4 months.
- Reheating: Rewarm pork slices in a pan with a splash of the braising liquid, use an air fryer, or broil lightly until heated through.
