You can easily buy ready to cook Ramen. You can also buy Ramen sauce by the bottle at Japanese section. But it is not easy to buy Japanese Chashu to complete the bowl of Ramen at home. I will share me recipe here. Hope you will enjoy making your own Chashu.

There are usually 8 to 10 eggs in a can of boiled quail eggs, so you won't be able to use it all up if you make 1-2 rolls for a regular bento. So why not make a big batch of these for a Sports Day festival bento!Do your kids get excited about quail eggs as mine do?Add the sauce in over low heat, and make sure to shake the pan back and forth.If you roll the quail eggs the day before (e.g. a big event like Sports Festival), you will be done in 5 minutes the day of.If you wrap these up with the yellow side of the chikuwa facing outward, then the rolls will not look very pleasant. Make sure to roll the browned side outwards! Lol. For 8 rolls. Recipe by Shijimi24

My wife requested I make this.The crabstick and mentsuyu sauce gives this great flavor.To make the omelette fluffy, add water. Recipe by hitkat

I came up with this as an appetizer plate for snacking on with beer.The umeboshi is high in salt content, so taste before adding any seasoning. Recipe by Poron526

Chikuwa is fish paste cooked in a bomboo-like shape and it is common food to us. Scrambled eggs with tomatos and chikuwa taste good. Tomato's vitamine color give me an appite.

This is an easy tutorial on how to make ramen eggs.https://youtu.be/qa7GVnPC4-w

I was wondering if it would be possible to make an easy dashimaki tamago for bentos. You just need 1 egg, shiro-dashi and water. The ratios for the amounts are easy to remember (1:1:2). I think this is the most delicious dashimaki tamago I've ever made.I use a small tamagoyaki pan I bought for bento-making (15 x 10 cm).If you try making a tamagoyaki in a regular-sized pan with the same amount of ingredients, you'll end up with a very flat or very thin one. For 1 serving. Recipe by amurona

This is a popular food here. We call it chasho. It's good for ramen noodles, too.

Begin by slowly simmering the pork at a low temperature to tenderize it. Letting it sit overnight allows the flavors to deeply penetrate the meat, resulting in a simple yet delicious chashu.I'd like to use pork shoulder but you can use this recipe insted of Pork belly. #japanesefood #CA2025

My family loves using shiro dashi with everything.I had a lot of eggs, I made this nice oyakodon.It has a great feeling of being at home.Use shiro dashi for the dashi.Not "white" soy sauce, "white" dashi! Don't make a mistake!If you let it simmer too long, it will be too heavy tasting, so be careful. You can add some extra water if you need to. Recipe by hime*Rinn

If daikon radish and ground meat covered in sauce is good then satoimo should be delicious, too! The daikon radish had a mild flavor but I felt that a mild flavor would not go so well with satoimo so my recipe is sweet. I added mirin to make it glossier and sweeter.Any kind of meat is okay! I often use a mix of ground beef and ground pork.Of course it's okay to use fresh satoimo instead of the frozen variety. Recipe by rubi0314