In case you’re craving a scrumptious and comforting Japanese-inspired meal, my Chashu Rice Bowl is precisely what you want! This straightforward recipe options tender, slow-cooked selfmade chashu served over a scorching bowl of steaming rice, creating the proper steadiness of savory flavors! It’s easy to make and ensures a satisfying meal—hold studying to learn to make this mouthwatering dish at dwelling!
Why I Love This Recipe
I completely love this Chashu Rice Bowl as a result of it’s an easy-to-make, scrumptious, and filling meal that’s good as a essential dish, particularly when paired with Japanese sides like my Pork and Onion Stir Fry or Eggplant Stir Fry! Impressed by a TV present I used to be watching the place selfmade Chashu was served over rice alongside ramen, I crafted this recipe to convey that very same savory, melt-in-your-mouth pork stomach proper to your private home!
The slow-cooked pork stomach, utilizing my low and gradual cooking technique like in my Boiled Pork Stomach and Miso Pork Stew, delivers a young but textured chew, topped on a bowl of rice with inexperienced onions, seaweed, and a contact of crimson pepper for steadiness, making a savory-sweet mixture that pairs completely with the rice! It’s a dish easy sufficient to take pleasure in any day, and nice for meal prepping too, for the reason that chashu might be made forward. Belief me, when you attempt it, you’ll wish to make this TV present impressed recipe many times!
Substances
Substances
- Pork Stomach – skinless, reduce into 4 inches in size, 2-3 inch in width. I like to recommend utilizing the pork stomach discovered at Coscto.
- Salt – sea salt beneficial.
- Impartial Oil – no style or taste with excessive cooking temperature. Some selections are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Ginger – unpeeled and sliced. Helps scale back the gaminess from the pork stomach.
- Garlic Cloves – grated utilizing a hand grater.
- Water – customary filtered water.
- Japanese Sake – sometimes will are available in a big bottle labeled junmai sake. Also can substitute with dry sherry wine or Chinese language cooking wine. Helps scale back the gaminess from the pork stomach.
- Soy Sauce – low-sodium Soy Sauce most well-liked. Also can use tamari for gluten-free.
- Sweetener – use your most well-liked sweetener.
- Steamed White Rice – freshly made steamed white rice. Also can use different rice like brown rice or jasmine rice if most well-liked.
- Shredded Seaweed – strips of shredded roasted seaweed used for garnishing. May be discovered at Asian grocery shops. You may also reduce strips from sushi type nori sheets.
- Togarashi (crimson pepper) – Togarashi Japanese chili pepper mix present in most Asian or Japanese supermarkets.
- Inexperienced Onions – sliced, used for garnish.
🍶 Mirin Word
I acknowledge that Mirin won’t be available in all areas. To take care of the genuine flavors of this chashu, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin, guaranteeing you possibly can savor this scrumptious dish no matter your location.
Instructions
☑ Earlier than Getting Began
Earlier than getting began, make sure you Select a Pot That’s the Proper Measurement for gradual cooking the pork stomach. The pot ought to be cosy sufficient to permit the braising liquid to cowl the pork stomach, however not so small that it squishes the meat.
Step 1 Begin by chopping the pork stomach into items which are about 4 inches in size and 2-3 inches thick. Rub a pinch of salt into the pork stomach items utilizing your arms.
Step 2 Subsequent, warmth some oil in a frying pan. As soon as the oil is scorching, add the pork stomach items and sear them on the highest and backside sides till golden brown, about 2-3 minutes per facet. Take away the pork stomach from the pan and set it apart.
Step 3 In a pot, put together the braising liquid by combining water, Japanese sake, soy sauce, sliced ginger, grated garlic, and sweetener. Convey the combination to a rolling boil. As soon as boiling, add the seared pork stomach, guaranteeing the liquid covers the pork. Cut back the warmth to low, partially cowl the pot, and let it simmer for 1 hour. Stir the liquid each Quarter-hour to forestall it from burning on the backside.
🍲 Braising Liquid Professional Tip
In case you want Extra Liquid to Cowl the Pork Stomach, merely Add Extra Water to the braising liquid till the pork is absolutely submerged.
Step 4 After 1 hour, take away the lid and enhance the warmth to medium-low. Proceed cooking for an additional 5-Quarter-hour till the sauce has diminished and thickened, making a darkened glaze.
🍲 Discount Professional Tip
Throughout this discount course of, Vigilance is Essential, as it will probably simply result in burning. Maintain a detailed watch, and while you discover a darkened glaze, your chashu is completed.
Step 5 Take away the pork stomach from the liquid and slice it lengthwise. Serve the slices on prime of a bowl of rice. Garnish with shredded seaweed, a sprinkle of togarashi, and chopped inexperienced onions.
Recipe Variations
In case you desire to serve this as a facet dish, merely omit the rice and serve the Chashu by itself!
Pairing Suggestions
This rice bowl topped with chashu pairs completely with Japanese facet vegetable dishes like my Japanese Model Spinach Salad or Japanese Pork Stomach Salad. For a extra hearty meal, serve it alongside a heat bowl of Japanese Miso Soup or my Japanese Vegetable Soup. These sides complement the savory dish superbly, rounding out the flavors for an ideal chew!
Regularly Requested Questions
Can I make the chashu forward of time?
Sure, you possibly can put together the chashu prematurely and retailer it within the fridge for as much as 5-7 days, or freeze it for longer storage.
What ought to I do if I haven’t got Japanese sake?
You’ll be able to substitute Japanese sake with dry sherry or Chinese language cooking wine for the same depth of taste.
Storage Ideas
As soon as the chashu rice bowl has been assembled, it’s finest to take pleasure in it instantly. For any leftover chashu, retailer it in an hermetic container within the fridge, the place it would keep recent for as much as 5-7 days.
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Watch How To Make It
- 1 1/2 lbs Pork Stomach 1-2 inch in width works finest
- 1/4 tsp Salt
- 2 tbsp Cooking Oil impartial, no style
- 1 Inch Ginger sliced
- 1 Clove Garlic
- 2/3 Cup Water
- 1/3 Cup Japanese sake can exchange with dry sherry or Chinese language cooking wine
- 1/3 Cup Soy Sauce
- 3 tbsp Sweetener your most well-liked sweetener
- 2 Cups Rice steamed white rice or rice of selection
- 1 tbsp Seaweed roasted and shredded
- 1/4 tsp Togarashi can sub with floor crimson pepper
- 1 Stalk Inexperienced Onion sliced
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Collect all of the substances.
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Lower the pork stomach into items, every about 4 inches lengthy and 2-3 inches thick. Rub a pinch of salt onto the pork stomach utilizing your arms for even seasoning.
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Warmth oil in a frying pan. As soon as the oil is scorching, add the pork stomach items and sear the highest and backside till golden brown, about 2-3 minutes per facet. Take away the pork stomach from the pan and set it apart.
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In a pot, mix water, Japanese sake, soy sauce, sliced ginger, grated garlic, and sweetener to create the braising liquid. Convey it to a boil. As soon as boiling, add the seared pork stomach, guaranteeing it’s absolutely submerged within the liquid. Decrease the warmth to a simmer, partially cowl the pot, and cook dinner for 1 hour, stirring each Quarter-hour to forestall the liquid from burning.
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After an hour, take away the lid and enhance the warmth to medium-low. Let the sauce cook dinner for an extra 5-Quarter-hour, permitting it to cut back and thicken right into a darkened glaze.
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Take the pork stomach out of the pot and slice it lengthwise. Serve the slices on prime of a bowl of rice, then garnish with shredded seaweed, a sprinkle of togarashi, and chopped inexperienced onions.
Energy: 1417kcal | Carbohydrates: 36g | Protein: 27g | Fats: 134g | Saturated Fats: 45g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 9g | Ldl cholesterol: 164mg | Sodium: 2540mg | Potassium: 571mg | Fiber: 1g | Sugar: 5g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg
*Values Based mostly Per Serving
