Comprehensive Recipe: Sadao Shoji Style Chashu & Pork Clear Broth Ramen
This is a set recipe for Sadao Shoji-style chashu, which turns out incredibly juicy simply by simmering pork in water and marinating it in soy sauce, along with a pork clear broth ramen that utilizes the refined cooking liquid infused with umami. By omitting aromatic vegetables, the pork's natural flavor is concentrated, allowing you to enjoy even the leftover broth as a delicious 'Jiro-style' salted ramen without any waste.
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🍳 Cooking Flow
[Chashu] Simmer pork and water in a pot for 1 hour without aromatic vegetables (20 minutes if using a pressure cooker). → [Chashu] Remove the meat, place it in a plastic bag, add soy sauce, use water pressure to remove the air, marinate for 30 minutes, then slice. → [Ramen] Combine 300cc of the remaining cooking liquid with salt, grated garlic, pepper, and Ajinomoto to make the soup. → [Ramen] Pour the soup over boiled thick noodles, top with chashu, green onions, and a splash of soy sauce to finish.
Cooking Steps
Brief Cooking Order
[Chashu] Simmer pork and water in a pot for 1 hour without aromatic vegetables (20 minutes if using a pressure cooker). → [Chashu] Remove the meat, place it in a plastic bag, add soy sauce, use water pressure to remove the air, marinate for 30 minutes, then slice. → [Ramen] Combine 300cc of the remaining cooking liquid with salt, grated garlic, pepper, and Ajinomoto to make the soup. → [Ramen] Pour the soup over boiled thick noodles, top with chashu, green onions, and a splash of soy sauce to finish.
Introduction
This is a set recipe for Sadao Shoji-style chashu, which turns out incredibly juicy simply by simmering pork in water and marinating it in soy sauce, along with a pork clear broth ramen that utilizes the refined cooking liquid infused with umami. By omitting aromatic vegetables, the pork's natural flavor is concentrated, allowing you to enjoy even the leftover broth as a delicious 'Jiro-style' salted ramen without any waste.
Step 1
[Sadao Shoji Style Chashu] Place the pork belly and pork shoulder loin blocks into a pot and add 600cc of water, just enough to cover the meat (do not add aromatic vegetables like green onions, ginger, or garlic).
Step 2
[Sadao Shoji Style Chashu] Heat the pot over high heat. Once it boils, do not skim off the foam; cover and simmer over medium-low heat for 1 hour (*if using a pressure cooker, cover and pressurize after boiling, then cook for 20 minutes over medium-low heat).
Step 3
[Sadao Shoji Style Chashu] Remove the cooked pork and place it in a kitchen bag (plastic bag). Keep the cooking liquid remaining in the pot for the ramen; do not discard it.
Step 4
[Sadao Shoji Style Chashu] Pour 100cc of soy sauce into the bag with the pork.
Step 5
[Sadao Shoji Style Chashu] Submerge the bag in a bowl filled with water to use water pressure to remove the air, then tie the bag shut to ensure the soy sauce coats the meat completely. Let it sit at room temperature for 30 minutes.
Ingredients List
Important Notes
The secret to the Sadao Shoji style is to avoid using aromatic vegetables like green onions or ginger when making chashu, purely drawing out the natural umami of the pork. 💡
Simmering for 1 hour in a regular pot helps retain the meat's juiciness and moist texture, while using a pressure cooker (20 minutes) makes the fat melt away, resulting in a flaky, tuna-like texture. Choose your cookware based on your preference and cut of meat. 🍳
After putting the meat and soy sauce into the plastic bag, submerging it in water to use water pressure to remove the air allows the flavors to penetrate the meat evenly with only 100cc of soy sauce. ⚠️
The cooking liquid left after boiling the chashu is a concentrated 'Pork Clear Broth' (Ton-chin-tan), so be sure not to discard it and use it for your ramen soup. If there is too much fat floating on the surface, skimming it off will result in a cleaner, more refreshing flavor. 🥣
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