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Ramen

JasonWirth_68226

Simple bowl of miso ramen from an instan pack produced by Ippudo. Egg, onion. And chashu that was sous vide ~36hrs.

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Comments

pd3ski_278514

How'd the chashu turn out? Looks good👌

Foodpornstar_331878

Love the running egg. How long did you boil it?

JasonWirth_68226

Turned out really well, it was soft and tender, almost fall-apart but with a small amount of bite. Also, I cooked it in a bag with a soy sauce, sake, onion, and black pepper. The outside had a very strong soy sauce taste, it was almost smokey.

I have a couple techniques for cooking chashu. Most often I use a pressure skillet (like a pressure cooker, just not as tall). When I'm in Japan, and don't have a pressure cooker or sous vide equipment, I use a rice cooker on the "keep warm" setting for about 12 hours -- it's a faux-vide.

The meat isn't as tender when I do it this way but a lot more fat is rendered (it separates, floats to the top, and turns into a white solid) and the broth becomes more fortified and jelly-like.

JasonWirth_68226

Boiling water, add the egg, cook for 6 min, 30 sec. Usually the egg is soaked in the soy sauce from the pork and becomes tasty and brown. And if done long enough after a while the salt will soak into the yolk and make a little firmer.