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

Name: Torched Chashu (チャーシュー) and Aji Tamago (味卵)
Total time: 32400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 kg pork belly; 1 thumb ginger; 1 cup mirin; 1 cup soy sauce; 2 cups water; 2 tbsp sugar; 4 eggs, boiled and peeled

蛟龍Stormwyrm @stormwyrm

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. 🇯🇵🥩🐖🥚🍜

蛟龍Stormwyrm @stormwyrm

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Ingredients

9 hours

4 servings

1/2 kgpork belly
1thumb ginger
1 cupmirin
1 cupsoy sauce
2 cupswater
2 tbspsugar
4eggs, boiled and peeled

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Steps

9 hours

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.