Chashu(Yakibuta) - Yakibuta is also a very good little appetizer for drinks. The sweet soy sauce flavor goes well with steamed rice too. Yakibuta (chashu) is not something I would make often because it is so sinfully 'fatty' even though it is so delicious!

Looking to mix up your weeknight dinner routine? Flavorful and inexpensive, pork is the underrated, jack-of-all-meats that works in all kinds of dishes — from stir-fries to salads, sandwiches and more. Here's The Best Chashu(Yakibuta) Recipe.

In Japanese, Chashu is sometimes called "Nibuta" (煮豚), literally means simmered/braised pork, as opposed to "Yakibuta" (焼豚), which means barbecued pork. The Japanese enjoy Chasu as a topping for Ramen and other noodles, as well as Chasu over steamed rice in called Chashu Don, like a rice bowl. Chashu is the Chinese reading of Kanji script 焼豚 but it can also be read as Yakibuta in Japanese. You can have Chashu(Yakibuta) using 8 ingredients and 7 steps.

Chashu(Yakibuta) Ingredients

Prepare 600 g of pork belly.
Prepare 200 ml of water.
Prepare 100 ml of soy sauce.
You need 100 ml of cooking sake or white wine.
You need 120 g of sugar.
Prepare 2 cloves of garlic.
Prepare 20 g of ginger.
You need 1 of green onion.

Despite the kanji reading of "yaki", which means grilled or fried, the pork meat you usually find in ramen is more like a braised pork in a soy sauce base. This video will show you how to make Yakibuta, Japanese style roast pork. Great appetizer and perfect topping for Ramen noodle soup. Japanese chashu gets its name from the bright red Chinese barbecued pork known as char siu—you know, the stuff you see hanging in windows or stuffed into steamed bao?—and it probably came to Japan from China around the same time that ramen itself did.

Chashu(Yakibuta) instructions

Coil a thread up pork belly neatly.
Grill the whole surface.
Mix all ingredients.
Simmer them for 2 hours..
Wrap the pork and put it in fridge for 2 hours..
Take off the thread.
Slice thinly.

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Best Chashu(Yakibuta) Recipes - But like ramen, it's undergone some major alterations over the centuries. Unlike char siu, which is made by painting slices of pork shoulder. Chashu is a critical topping for many types of ramen and is often times the hardest thing to get right. When it's done well, the sweet savory skin will melt in your mouth, adding a punch of flavor to the noodles. The fat will give the broth even more richness and the succulent meat will fall apart with the slightest bite.

I believe you can make great and tasty Chashu(Yakibuta) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!