Japanese Tori Chashu Shio Ramen: A Culinary Masterpiece for Your Taste Buds

Welcome to a culinary journey that’s sure to tickle your taste buds and warm your soul. In this blog post, we’re diving into the world of Tori Chashu Shio Ramen, a Japanese comfort food masterpiece that’s surprisingly simple to make at home. Join me in exploring the rich flavors and aromatic pleasures of this delicious dish.

Tori Chashu Shio Ramen Recipes

Tori Chashu Shio Ramen

Most ramen shops have an option for tokusei, which means “special” in Japanese. A special bowl usually has extra meat—lots of it. Quite a few shops these days have excellent chicken chashu, and I always regret not getting more after I finish the one or two standard pieces. Make sure you really cover the bowl with thinly sliced chicken chashu on this one.

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Course: Noodle

Cuisine: Japanese

Keyword: chasu, chicken, ramen

CookingStyle: Slow cooking

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 bowls

Calories: 624kcal

Author: James Anderson

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Equipment

Large pot

ramen bowl

drainer

Ingredients

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• ½ cup Shio Tare
• 5 cups any type clear soup
• 1⅓ pounds noodles fresh, such as Chukasuimen
• 16 to 32 thin slices Chicken Chashu
• 4 Salted Eggs halved
• Negi

Instructions

• With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
• Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
• Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
• Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
• About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
• Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
• Place 4 to 8 slices of chashu in each bowl so that the meat almost completely covers the noodles. Then place a salted egg and a sprinkle of negi neatly on top. Serve immediately.

Video

Notes

• You can lightly grill the chicken chashu before using it on this bowl of ramen. This will give a distinct texture and a feeling of “doneness.” A lot of chicken in Japan is served barely seared and still almost raw inside, something most Westerners wouldn’t dream of.
• Soup: Mix equal parts unseasoned low-sodium chicken broth and dashi broth. Japanese dashi powder to make broth can be found in the Asian foods section of many supermarkets or in Asian grocery stores or online.
• Noodles: Use 3 ounces of dried ramen noodles per bowl, preferably the thin, straight style.

Read  Top way to make Japanese Onion Shoyu Ramen

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Nutrition

Serving: 1bowl | Calories: 624kcal | Carbohydrates: 113g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 72mg | Potassium: 398mg | Fiber: 5g | Sugar: 4g | Vitamin A: 238IU | Calcium: 56mg | Iron: 3mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Slow Cooker Tori Chashu Shio Ramen

Ingredients:

• 2 pounds of boneless, skinless chicken thighs
• 4 cups of chicken broth
• 2 cups of water
• 1 onion, sliced
• 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, sliced
• 1/2 cup of soy sauce
• 1/4 cup of mirin
• 1/4 cup of sake
• 2 tablespoons of sugar
• Salt, to taste
• 4 portions of ramen noodles
• Toppings (green onions, seaweed, soft-boiled eggs, etc.)

Instructions:

• Place the boneless, skinless chicken thighs at the bottom of your slow cooker.
• In a separate bowl, combine the chicken broth, water, sliced onion, minced garlic, sliced ginger, soy sauce, mirin, sake, and sugar. Mix well.
• Pour the mixture over the chicken thighs in the slow cooker.
• Cover and cook on the low setting for 6-8 hours, or until the chicken is tender and easily shreds with a fork.
• Once the chicken is cooked, carefully remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the broth in the slow cooker and stir to combine.
• Season the broth with salt to taste. You can also adjust the soy sauce, mirin, or sugar if needed to achieve the desired flavor.
• About 15-20 minutes before serving, cook the ramen noodles according to the package instructions. Drain and set aside.
• To serve, place a portion of cooked ramen noodles in a bowl and ladle the flavorful chicken and broth over the top. Add your favorite toppings such as green onions, seaweed, or soft-boiled eggs.
• Enjoy your slow-cooked Tori Chashu Shio Ramen!

Tips for making Tori Chashu Shio Ramen

Cooking Tips for Perfect Tori Chashu Shio Ramen

• Choose Quality Chicken Thighs: Opt for boneless, skinless chicken thighs for the most tender and flavorful chashu. Thigh meat has the right balance of fat and meat, perfect for slow cooking.
• Marinate and Sear: Marinate the chicken in the soy sauce, mirin, sake, and sugar mixture for at least an hour, preferably overnight. Sear the marinated chicken before slow cooking to enhance the flavors.
• Slow and Steady: Whether you’re using a stovetop or slow cooker, low and slow is the key to tender chashu. Let it simmer gently without boiling for hours until it’s melt-in-your-mouth tender.
• Don’t Overcook the Noodles: Cook your ramen noodles separately and add them to your bowl just before serving. Overcooked noodles can become mushy.
• Customize Your Toppings: Tori Chashu Shio Ramen is highly customizable. Experiment with toppings like soft-boiled eggs, sliced green onions, nori seaweed, bamboo shoots, or even a drizzle of chili oil for extra flavor.

Serving Suggestions for Tori Chashu Shio Ramen

• Side Dishes: Serve your ramen with traditional Japanese sides like gyoza (dumplings), edamame, or a simple cucumber salad for a well-rounded meal.
• Garnish Galore: Fresh garnishes like sliced green onions, bean sprouts, and a sheet of nori seaweed not only enhance the presentation but also add layers of texture and flavor.
• Beverages: Complement the umami-rich flavors of your ramen with Japanese beverages like green tea, a refreshing yuzu soda, or even a cold Japanese beer.
• Customize Spice Levels: Set out condiments like shichimi togarashi (Japanese seven-spice blend), chili oil, or sriracha for diners to adjust the spice level to their liking.
• Variety in Broth: Experiment with different broth bases. Tori Chashu Shio Ramen can also be enjoyed with a miso-based broth for a twist on the classic.

Frequently Asked Questions (FAQs) about Tori Chashu Shio Ramen

• Can I use chicken breasts instead of thighs for the chashu?While chicken thighs are preferred for their tenderness and flavor, you can use chicken breasts, but they tend to be leaner and may not be as juicy. Consider adjusting the cooking time to avoid overcooking.
• Can I freeze leftover Tori Chashu Shio Ramen? Yes, you can freeze both the chashu and the broth separately. Store them in airtight containers and thaw in the refrigerator before reheating.
• How long can I store leftover ramen in the refrigerator?Leftover Tori Chashu Shio Ramen can be refrigerated for up to 2-3 days. Make sure to store the broth and toppings separately from the noodles to maintain their texture and flavor.
• What’s the secret to achieving perfectly soft-boiled eggs for ramen? Bring eggs to room temperature before boiling, and cook them for precisely 6-7 minutes for a slightly runny yolk. Immediately transfer them to an ice water bath to stop the cooking process.
• Can I make Tori Chashu Shio Ramen vegetarian or vegan? Yes, you can create a vegetarian version using tofu or seitan instead of chicken, and vegetable broth in place of chicken broth. Adjust the seasonings accordingly for a delightful plant-based ramen experience.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.