You know that moment when you bite into a slice of chashu in your ramen and it literally dissolves in your mouth? Not chewy. Not tough. Just pure, silky, melt-away pork perfection?
That doesn't happen by accident.
Great chashu is science, technique, and time. Today, we're pulling back the curtain and showing you exactly how we make the chashu at Bakudan Ramen.
What Is Chashu? (チャーシュー)
Chashu is Japanese-style braised pork — the crown jewel topping of almost every ramen bowl.
It's adapted from Chinese char siu (叉燒), but with a distinctly Japanese twist:
- Chinese char siu: Roasted, glazed, slightly sweet, with a caramelized crust
- Japanese chashu: Braised low and slow, tender, savory, often rolled and sliced
At Bakudan, we use pork belly for our chashu. Why? Because belly has the perfect ratio of meat to fat — which means maximum flavor and that melt-in-your-mouth texture.
The Cut: Why Pork Belly?
You could use pork shoulder. Or pork loin. But here's why pork belly wins:
Pork Belly = Fat + Meat in Perfect Harmony
- Lean meat alone gets dry and tough when braised
- Fat alone would be too rich
- Belly combines both — the fat renders and bastes the meat, keeping it moist
When cooked properly, the fat in pork belly becomes silky and unctuous, not greasy. The meat fibers break down and become tender without falling apart.
It's the Goldilocks cut for chashu.
The Process: 4+ Hours of Low and Slow Magic
Making perfect chashu isn't difficult. But it's time-consuming. Here's our step-by-step process.
Step 1: Rolling and Tying
We start with a whole slab of pork belly — skin removed, about 10-12 pounds.
Why we roll it:
- Rolling creates a uniform shape that cooks evenly
- It makes slicing easier and more consistent
- The layers of fat and meat spiral together beautifully when sliced
The technique:
- Lay the belly flat, meat-side up
- Season lightly with salt
- Roll it tightly lengthwise into a log shape
- Tie it with kitchen twine every 2 inches to hold the shape
This is crucial. A loosely tied roll will unravel during braising. Tight is right.
Step 2: Searing (Optional, But Recommended)
Some shops skip this. We don't.
We sear the outside of the rolled belly in a hot pan until golden brown all over.
Why sear?
- Maillard reaction: Creates deeper, more complex flavors
- Texture: Adds a slight crust that contrasts with the tender interior
- Color: Makes the final chashu more visually appealing
It's an extra 15 minutes of work. Worth every second.
Step 3: The Braising Liquid
This is where magic happens.
Our braising liquid is a balanced blend of savory, sweet, and aromatic:
Base:
- Soy sauce (for saltiness and umami)
- Mirin (for sweetness and shine)
- Sake (for depth and to tenderize)
- Water (to dilute and balance)
Aromatics:
- Ginger (fresh, sliced thick)
- Garlic (whole cloves, smashed)
- Scallions (white and green parts)
- Star anise (optional, for subtle licorice notes)
Ratios matter.
Too much soy = too salty.
Too much mirin = too sweet.
We've spent years perfecting our ratio. (And no, we're not giving away the exact numbers — a chef's gotta have some secrets!)
Step 4: The Braise (The Long Wait)
Once the seared belly is in the braising liquid, we:
- Bring it to a gentle simmer (not a boil — boiling makes meat tough)
- Cover with a lid (or parchment paper + foil)
- Braise in the oven at 300°F (150°C) for 4 hours minimum
What's happening during those 4 hours?
Hour 1: The Warm-Up
The pork starts to absorb the braising liquid. The fat begins to soften.
Hour 2: The Breakdown
Collagen in the meat starts breaking down into gelatin. This is what creates tenderness.
Hour 3: The Transformation
The meat becomes fork-tender. The fat turns silky. The flavors penetrate deep.
Hour 4+: Perfection
By now, the chashu is melt-in-your-mouth tender. You could cut it with a spoon.
How do we know it's ready?
When a chopstick slides through with zero resistance.
Step 5: The Rest (Yes, Really)
Here's the mistake most people make: they cook the chashu and serve it immediately.
Don't.
After braising, we let the chashu rest in the braising liquid overnight (or at least 4-6 hours).
Why?
- The meat reabsorbs the liquid as it cools, becoming even more flavorful
- The fat solidifies slightly, making slicing easier
- The flavors meld and deepen
Patience = better chashu.
Step 6: Slicing and Serving
The next day, we:
- Remove the chashu from the liquid
- Remove the twine
- Slice it into ½-inch thick rounds
Slicing tips:
- Use a sharp knife (dull knives tear the meat)
- Slice while the chashu is still cold (it's too soft when warm)
- Cut perpendicular to the roll so you see the beautiful spiral
When you order a bowl at Bakudan, we:
- Take 2-3 slices of chashu
- Gently warm them in hot broth (not re-cook, just warm)
- Place them delicately in your bowl
The result? Tender, flavorful, silky pork that melts the second it hits your tongue.
The Science: Why Low and Slow Wins
Let's get nerdy for a second.
Collagen → Gelatin
Pork belly has a lot of collagen (connective tissue). Collagen is tough. But when you heat it slowly at low temperatures, it breaks down into gelatin — which is tender and silky.
- High heat (e.g., grilling): Collagen tightens before it breaks down. Result: tough meat.
- Low heat (e.g., braising): Collagen has time to convert to gelatin. Result: tender meat.
Fat Rendering
The fat in pork belly needs time to render (melt). If you cook too fast, the fat stays rubbery. If you cook low and slow, it melts into the meat and becomes luscious.
Science agrees: low and slow is the way.
Common Chashu Mistakes (And How to Avoid Them)
Mistake #1: Cooking Too Hot, Too Fast
- Problem: Meat gets tough and dry
- Fix: Keep the braise at a gentle simmer (not a rolling boil)
Mistake #2: Under-Seasoning the Braising Liquid
- Problem: Bland chashu
- Fix: Taste your braising liquid. It should be intensely flavorful (almost too salty on its own). The pork will absorb and balance it.
Mistake #3: Not Resting
- Problem: Dry, less flavorful chashu
- Fix: Let it sit in the liquid overnight. Seriously.
Mistake #4: Slicing Too Thick or Too Thin
- Problem: Too thick = tough bites. Too thin = falls apart.
- Fix: ½-inch slices are the sweet spot.
Why We Make It Fresh (No Shortcuts)
You can buy pre-made chashu. You can use a pressure cooker to speed it up. You can cut corners.
We don't.
Here's why:
- Flavor: Slow braising creates depth that fast cooking can't match
- Texture: Low heat creates silky tenderness, not mushiness
- Control: Making it ourselves means we control quality, seasoning, and consistency
- Pride: When you eat our chashu, we want you to taste the care
Chashu is one of the most important components of your bowl. It deserves respect.
The Payoff: What You Taste
When you bite into a slice of Bakudan chashu, here's what 4+ hours gives you:
- ✅ Melt-in-your-mouth tenderness (literally dissolves on your tongue)
- ✅ Deep savory-sweet flavor from the braising liquid
- ✅ Silky fat that enriches your broth
- ✅ Beautiful presentation with that spiral pattern
- ✅ Perfect balance of lean meat and fat
And when that slice of chashu sits in your tonkotsu broth, soaking up the creamy richness?
That's the moment.
Extra Chashu? Always a Good Idea.
Every bowl at Bakudan comes with 2-3 slices of chashu.
But if you're a chashu lover (and honestly, who isn't?), you can add extra for just $3.
Popular upgrades:
- Extra Chashu — 2 more slices
- Chashu Bomb — double the meat (4-5 slices total)
Pro tip: Order a side of chashu with your ramen and save some for later. It's incredible on rice, in ramen leftovers, or just eaten straight. (We won't judge.)
Make It at Home? (Yes, You Can!)
Want to try making chashu yourself? Go for it!
Quick Recipe:
- Roll and tie 2 lbs pork belly
- Sear in a hot pan until browned
- Braise in: 1 cup soy sauce, ½ cup mirin, ½ cup sake, 2 cups water, ginger, garlic, scallions
- Cover and braise at 300°F for 4 hours
- Let rest overnight in the liquid
- Slice and enjoy
Will it be as good as ours?
Maybe! (But we've got a few years of practice on you.)
Taste the Difference
Ready to experience chashu that's been perfected over years of testing, tasting, and tweaking?