Comments on: Japanese Chashu http://norecipes.com/blog/japanese-chashu-recipe/ Thu, 17 May 2012 19:47:27 +0000 hourly 1 http://wordpress.org/?v= By: Mhagenplacer3 http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-31566 Mhagenplacer3 Sat, 21 Apr 2012 04:07:00 +0000 http://norecipes.com/?p=4915#comment-31566 This website is A++mazing! I remember learning to cook by watching food network and home but never making any of the recipes.  The trick for me was to remember the combinations that paired well together and synthesize meal ideas from that.  I'm so thrilled to find a solid Japanese/Chinese blog that will help me master this amazing cuisine! Thanks so much for your wonderful website Marc! Have a good day!! This website is A++mazing! I remember learning to cook by watching food network and home but never making any of the recipes.  The trick for me was to remember the combinations that paired well together and synthesize meal ideas from that.  I’m so thrilled to find a solid Japanese/Chinese blog that will help me master this amazing cuisine! Thanks so much for your wonderful website Marc! Have a good day!!

]]> By: Yogicfoodie http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-31497 Yogicfoodie Wed, 11 Apr 2012 01:09:00 +0000 http://norecipes.com/?p=4915#comment-31497 Hi Marc, Oh my, oh my, OH MY~~!!!  I've made cha-shu many a times, but never with miso.  It's simmering away on my stove at this moment and my two toddlers are begging more for the broth!!!I am so throughly enjoying your site!  Miso brings such depth and dimension to my chashu.  Thank you again keep the post coming. Hi Marc,
Oh my, oh my, OH MY~~!!!  I’ve made cha-shu many a times, but never with miso.  It’s simmering away on my stove at this moment and my two toddlers are begging more for the broth!!!I am so throughly enjoying your site!  Miso brings such depth and dimension to my chashu.  Thank you again keep the post coming.

]]> By: Marc Matsumoto http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-31414 Marc Matsumoto Fri, 30 Mar 2012 23:35:00 +0000 http://norecipes.com/?p=4915#comment-31414 Yep, pork cheek has a thick layer of fat, but underneath is a thin piece of well marbled meat. You'll probably want to get most of the fat trimmed off. Yep, pork cheek has a thick layer of fat, but underneath is a thin piece of well marbled meat. You’ll probably want to get most of the fat trimmed off.

]]> By: Mizz Bee http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-31412 Mizz Bee Fri, 30 Mar 2012 14:35:00 +0000 http://norecipes.com/?p=4915#comment-31412 Hello, first off I want to say how much I enjoy your website!! I plan on cooking a lot from your recipes! Also, I have a question to the pork cheek....is it the cheek from the face of the cheek from the rump?? I went here to my local carniceria and they will try to order it for me but they had quite a skeptical look on their faces stating that pork cheek is nothing but fat with no meat in between strands like your picture is showing. So, I thought, there is another type of cheek on the pig.......and I gotta ask :o)) Thank you very much for clarification!! Many blessings! Hello, first off I want to say how much I enjoy your website!! I plan on cooking a lot from your recipes! Also, I have a question to the pork cheek….is it the cheek from the face of the cheek from the rump?? I went here to my local carniceria and they will try to order it for me but they had quite a skeptical look on their faces stating that pork cheek is nothing but fat with no meat in between strands like your picture is showing. So, I thought, there is another type of cheek on the pig…….and I gotta ask :o ))

Thank you very much for clarification!! Many blessings!

]]> By: Kuan Wong http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-31186 Kuan Wong Sun, 04 Mar 2012 04:29:00 +0000 http://norecipes.com/?p=4915#comment-31186 i'm going to give this a go!! i’m going to give this a go!!

]]> By: Tob http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-30834 Tob Fri, 06 Jan 2012 05:51:00 +0000 http://norecipes.com/?p=4915#comment-30834 Thanks Marc - this came out deliciously with the ramen recipe.  Thanks Marc – this came out deliciously with the ramen recipe. 

]]> By: junyang chen http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-30799 junyang chen Fri, 30 Dec 2011 06:57:00 +0000 http://norecipes.com/?p=4915#comment-30799 ok thanks (: cooking another batch right now. finally got some pork cheeks from the local butcher ok thanks (: cooking another batch right now. finally got some pork cheeks from the local butcher

]]> By: Marc Matsumoto http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-30798 Marc Matsumoto Fri, 30 Dec 2011 03:59:00 +0000 http://norecipes.com/?p=4915#comment-30798 The sauce will reduce a little while simmering. You can move the meat around and flip it over to ensure it absorbs the flavors evenly, if it gets so dried out you're worried it will burn you can add water. The sauce will reduce a little while simmering. You can move the meat around and flip it over to ensure it absorbs the flavors evenly, if it gets so dried out you’re worried it will burn you can add water.

]]> By: junyang chen http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-30796 junyang chen Thu, 29 Dec 2011 14:11:00 +0000 http://norecipes.com/?p=4915#comment-30796 I tried this yesterday, the "sauce" dries out until it no longer covers the meat. Do I add more water or let it be? Thanks (: from Singapore I tried this yesterday, the “sauce” dries out until it no longer covers the meat. Do I add more water or let it be? Thanks (: from Singapore

]]> By: Marc Matsumoto http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-30790 Marc Matsumoto Wed, 28 Dec 2011 08:41:00 +0000 http://norecipes.com/?p=4915#comment-30790 It's not the main flavoring so it really doesn't matter, use whatever you have. It’s not the main flavoring so it really doesn’t matter, use whatever you have.

]]> By: Tob http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-30786 Tob Wed, 28 Dec 2011 04:36:00 +0000 http://norecipes.com/?p=4915#comment-30786 What kind of miso (red/brown/white/?) do you use? What kind of miso (red/brown/white/?) do you use?

]]> By: Tracy http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-30491 Tracy Tue, 08 Nov 2011 00:14:00 +0000 http://norecipes.com/?p=4915#comment-30491 Oh, man-this was sublime!  I used to live a few miles from Santouka in Illinois and got addicted to their spicy miso ramen.  Since moving to Arizona ten years ago I've not been able to find much that even comes close so I've tried to make my own.  The chasu was the last piece of the puzzle and this is just spot on! Oh, man-this was sublime!  I used to live a few miles from Santouka in Illinois and got addicted to their spicy miso ramen.  Since moving to Arizona ten years ago I’ve not been able to find much that even comes close so I’ve tried to make my own.  The chasu was the last piece of the puzzle and this is just spot on!

]]> By: Day Thirty Three: Chashu Rice Bowl (Chashu Don) « 100 Days of Pork Shoulder http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-30035 Day Thirty Three: Chashu Rice Bowl (Chashu Don) « 100 Days of Pork Shoulder Sat, 13 Aug 2011 04:51:35 +0000 http://norecipes.com/?p=4915#comment-30035 [...] concept for me. I finally decided to take two recipes and mesh them together – this one and this one.  The latter site, from No Recipes, made me really want to seek out some pork cheeks – it is [...] [...] concept for me. I finally decided to take two recipes and mesh them together – this one and this one.  The latter site, from No Recipes, made me really want to seek out some pork cheeks – it is [...]

]]> By: Anonymous http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-29953 Anonymous Sat, 23 Jul 2011 22:23:00 +0000 http://norecipes.com/?p=4915#comment-29953 i had this with my friend and her mom at this japenese resturaunt called Kobe. and the cook acually cooked and fried it and all that mess in front of us! so cool! i had this with my friend and her mom at this japenese resturaunt called Kobe. and the cook acually cooked and fried it and all that mess in front of us! so cool!

]]> By: wasabigelatine › Homemade ramen http://norecipes.com/blog/japanese-chashu-recipe/comment-page-2/#comment-29730 wasabigelatine › Homemade ramen Wed, 01 Jun 2011 16:58:08 +0000 http://norecipes.com/?p=4915#comment-29730 [...] attempt at homemade ramen, and they used these recipes for the tonkotsu (pork bone) soup base, the chashu (braised pork) topping, and the ramen noodles. (The recipes are superbly written — extensively tested and [...] [...] attempt at homemade ramen, and they used these recipes for the tonkotsu (pork bone) soup base, the chashu (braised pork) topping, and the ramen noodles. (The recipes are superbly written — extensively tested and [...]

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