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Discover the best Torched Chashu チャーシュー and Aji Tamago 味卵 recipe with step-by-step instructions. Learn how to make Torched Chashu チャーシュー and Aji Tamago 味卵 easily at home with our quick guide and tips for perfect results every time! ❤️🍽️
Ingredients
Let’s Cook!
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In a pan, fry the pork belly on all sides on high heat to sear all sides.
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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.
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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.
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When ready to serve, you can optionally sear the chashū with a blowtorch to enhance the flavour. Slice the eggs and serve with ramen.
Chef Note!
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. 🇯🇵🥩🐖🥚🍜Latest Recipes
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