Recipe of Favorite Torched Chashu (チャーシュー) and Aji Tamago (味卵)

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Torched Chashu (チャーシュー) and Aji Tamago (味卵). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Torched Chashu (チャーシュー) and Aji Tamago (味卵), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Torched Chashu (チャーシュー) and Aji Tamago (味卵) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Torched Chashu (チャーシュー) and Aji Tamago (味卵) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Torched Chashu (チャーシュー) and Aji Tamago (味卵) estimated approx 9 hours.

To begin with this recipe, we must prepare a few components. You can have Torched Chashu (チャーシュー) and Aji Tamago (味卵) using 7 ingredients and 4 steps. Here is how you can achieve it.

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. 🇯🇵🥩🐖🥚🍜

Ingredients and spices that need to be Take to make Torched Chashu (チャーシュー) and Aji Tamago (味卵):

1. 1/2 kg pork belly
2. 1 thumb ginger
3. 1 cup mirin
4. 1 cup soy sauce
5. 2 cups water
6. 2 tbsp sugar
7. 4 eggs, boiled and peeled

Instructions to make to make Torched Chashu (チャーシュー) and Aji Tamago (味卵)

1. In a pan, fry the pork belly on all sides on high heat to sear all sides.
2. 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.
3. 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.
4. When ready to serve, you can optionally sear the chashū with a blowtorch to enhance the flavour. Slice the eggs and serve with ramen.

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So that's going to wrap this up with this exceptional food Steps to Make Award-winning Torched Chashu (チャーシュー) and Aji Tamago (味卵). Thanks so much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!