Don’t worry I won’t go all Julie and Julia on you all here. I just want to learn how to make Ramen. Like a good, homemade delicious Ramen. I absolutely love Ramen. My husband and I started going out for Ramen in the past year or so and I fell in love with real Ramen. I can’t eat the cheap stuff anymore. So I placed this book on my wish-list a few weeks ago and my friend Morgan saw it and purchased it for my birthday! If you would like to purchase this book, please click the link below to get it for yourself. The book is by Amy Kimoto- Kahn, and all credit goes to her for the recipes, I totally have no experience with cooking real Ramen.
Today I am making the Chashu recipe from the book. Here is what I need for this recipe.
- 2 lbs pork shoulder
- 2 1/2 qts of water
- 1 qt dark shoyu (soy sauce)
- 2 1/2 cups of sugar
- 3/4 cup mirin (sweet rice wine)
- 1 green onion
- 1 tbsp grated ginger
I will be cooking these in a large pot over high heat until it’s brought to a boil, and then I have to simmer and cook for 4 hours until done. I then will leave it over night in the juices to soak up more of the flavor, as suggested by the author.
I am nervous that I won’t cut the pork properly, the recipe does show a finished photo of the pork, and I have eaten this pork before but the instructions say “Cut into 4-5 inch wide pieces, rolled up into a nice round bundle, and tightly trussed with cooking string to keep it’s shape.” I am so scared I will end up with something that does not look right.
I will post an update soon with photos of the Chashu process ! Keep checking back!